STARTER: Баклажанные рулеты с орехами
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1. Нарезаем баклажаны вдоль тонкими пластинками.
2. На сковороде с небольшим количеством растительного масла обжариваем баклажаны с двух сторон. Выкладываем их на блюдо с бумажными полотенцами, для удаления лишнего.
3. Грецкие орехи измельчаем в блендере.
4. Зелень петрушки мелко рубим ножом.
5. Мелко шинкуем лук. Затем его обжариваем на сковороде до золотистого цвета.
6. В миске соединяем орехи, петрушку, обжаренный лук, специи, измельченный чеснок и лимонный сок, солим по вкусу и тщательно перемешиваем начинку.
7. Выкладываем на пласт баклажана ложку начинки и сворачиваем плотными рулетиками. Аналогично поступаем с остальными жареными баклажанами и ореховой массой.
Рулетики выкладываем на блюдо и украшаем зеленью.
Рулетики из баклажанов с орехами готовы. Охлаждаем в холодильнике и подаем к столу.
Приятного аппетита!
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• Appetizers
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SOUP: Schi (Cabbage Soup)
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Schi is a centuries-old Russian soup, beloved for its simple ingredients and flavor that deepens over time. Traditionally enjoyed over several days, it gets tastier as the flavors meld. With Hungarian paprika, this version adds a modern twist to a classic comfort food.
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• Soups
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SALAD: Chickpea Tuna Salad
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"Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards." - Yotam Ottolenghi
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• Salads
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MAIN COURSE: Fish Burgers
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The first fish burger to make it big—McDonald’s Filet-O-Fish—was created in 1962 by a Cincinnati franchise owner after noticing his sales dropped every Friday when local Catholic customers avoided meat. It became so popular that it beat out a rival idea called the “Hula Burger” (a grilled pineapple sandwich!) in a sales test—and has been on menus ever since.
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Carmen
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The Carmen Torte is a rich, dramatic cake—often layered with chocolate, cream, and bright fruit accents—named to reflect the passion and elegance of Bizet’s famous opera.
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• Baking
• Tortes
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NEW RECIPE
Vinaigrette
1. Wash the beets, potatoes, and carrots.
2. Boil the beets separately until tender (they take longer, about 1 hour). Let cool, peel, and dice into small cubes.
3. Boil the potatoes (about 20 minutes) and carrots (about 15 minutes) together until just tender. Cool, peel, and dice.
4. Dice the pickles into small cubes.
5. Peel and finely chop the onion.
6. Lightly squeeze excess liquid from the sauerkraut if it’s very juicy.
7. In a large bowl, gently mix the diced beets, potatoes, carrots, pickles, sauerkraut, and onion.
8. In a small bowl, whisk together the olive oil and white vinegar.
9. Pour the dressing over the salad and mix gently so the beets color everything evenly.
10. Add salt and pepper to taste.
11. Let the vinaigrette rest in the refrigerator for at least 20–30 minutes so the flavors meld.
SERVING IDEAS:
- Finish with a drizzle of olive oil and a sprinkle of fresh dill for a clean, elegant look.
- Add a small side of rye bread or dark sourdough.
- Add a few thin rings of red onion on top for brightness.
- Vinaigrette tastes even better after resting for a few hours.
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THE MOST POPULAR
New Year's Pinecone Cookies
1. Mix sugar with eggs. Add melted butter, milk, and flour, and knead the dough. Divide the dough into 2-3 parts and freeze 40 min.
2. Take the dough out of the freezer, grate it using a coarse grater. Spread the crumbs in a thin layer on a baking sheet lined with parchment paper.
3. Bake in at 365°F 15 min or until lightly golden-brown.
4. Chop the walnuts.
5. In a large bowl: mix the baked crumbs with boiled condensed milk and nuts.
6. Form pinecones using a goblet, preferably one with a tapered shape, wetting the glass with water to prevent sticking.
7. Arrange on a plate and sprinkle with powdered sugar.
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