jar of eggs

This year’s spring cleaning means something completely different to me. I think I finally understand what Lent, and Easter stand for. For the first time I didn’t clean my house from top to bottom (although I should have, it would have made me feel good). Instead I cleansed my body and my soul.  I gave up alcohol, sugar, coffee, meat, fish, gluten etc (I should just say that I only ate fruit and vegetables so the list will be much shorter).  I spent my energy reading books about having a healthy mind, meditating, listening to recollections, and cleaning up my address book.  I wiped out my Facebook account from “friends” I never met or cared about; got rid of all the toxic people around me. God it feels good to be free of the drama they created, trying to manipulate or control my life; always jealous and envious, critical of other people, gossipy and bitter. They know exactly what buttons to push and when. They bring you up and then try to break you. How many times have I heard what needs to be fixed in myself before owning their own flaws and working on themselves rather than change who or what I was. They made me feel small and unimportant, even if I have given myself unconditionally.  I know exactly the mechanism behind this behavior. They feel badly about themselves, so they make other people around them feel badly too. 

I was always exhausted and angry when I was with them. I felt badly and ashamed of myself, getting down to their level of pity. I was stuck in a cycle of trying to fix or care for them. I always felt like “I was walking on eggshells“ interacting with them.  I finally got it.  It was pointless to try to change them, I had to change my approach to them instead.  I made a list of people who I felt a sense of dread when I would see their number appear on my phone or I felt frustrated after I talked to them.  I slowly started to drop them from my life.  I blocked their numbers, and sent some of them a message that I didn’t wish to be friends with them anymore.  Some of them were not even worth a personal touch, I just stopped talking to them, or responding to their messages.  It wasn’t easy to end those relationships. Some of them were painful, particularly the ones that share a long history.  But once I made that big step. I knew I had created space for much healthier and far more nourishing relationships in my life.  And that’s what Easter and Awakening is about to me this year. 

To end on a bit lighter note, here is another Easter recipe. This one has waited almost a year to be published. I took these pictures at the begging of my “photography career” and although they are not the best, I didn’t want to dispose of them.  Photography is a learning process like everything else and we start from nothing and slowly build our way up.  Sometimes never getting anywhere but hey, you can't have results without trying. I am proud of my mistakes and that’s why I decided to present them here along with this easy but impressive recipe for Easter brunch. inspired by Sunday Suppers. Baked eggs with shiitake mushrooms in a jar. Instead of mushrooms you can use anything else. Ham, spinach, onion, bell pepper, whatever you like in your omelet ( the same concept) 

Ingredients :
serves 4:
8 eggs
3/4 lb shiitake mushrooms
2 scallions minced
1 tbs chives minced
1 cup of cream or yogurt
1 cup grated parmesan
3 tbs of olive oil
salt, pepper
Preparation: 
Preheat oven to 375 degrees
In a skillet placed over a medium heat add half of olive oil and sliced mushrooms and cook for 3 minutes. 
Prepare 4 glass jars  and rub some olive oil on the bottom and inside edges. Distribute mushrooms evenly in each jar, break 2 eggs on top. Add cream or yogurt, sprinkle with scallions salt and pepper and top with parmesan fricco ( spread a layer of grated parmesan on a flat heated surface (non stick) and carefully flip when crispy.) Place the jars on the baking sheet and bake for 15-20 minutes or if you like them more done longer. Carefully take them out of the oven, remove the lid, sprinkle with chives and serve. 
 

Skladniki: 
8 jajek
400g grzybow ( shiitake, kurki albo pieczarki) 
szczypiorek posiekany
1 szklanka slodkiej smietany lub jogurtu
1 szklanka sera parmesan
3 lyzki oliwy
sol pieprz
Przygotowanie:
piekarnik nagrzac do 180 C
grzyby pokroic w plastry
na patelni rozgrzac olej dodac grzyby i smazyc prze 3 - 5 min. 
sloiki wysmarowac pozostala oliwa. dodac grzyby, wbic po 2 jajka , dodac smietane lub jogurt, posypac polowa szczypiorku, dodac sol i pieprz a na wierz przykryc waflem z parmesanu. ( na plaskiej rogrzanej patelni usypac 4 placki z sera, kiedy sie zarumienia ostroznie przerzucic na druga strone) ulozyc sloiki na blaszce do pieczenia i piec przez 15-20 min lub dluzej  jezeli lubisz bardziej sciete jajka. wyjac ostroznie z piekarnika, otworzyc wieczka ( szklane) i posypac resztka szczypiorku. 
 

Tortilla eggs with kale and cheese

Easter is coming up very early this year and I am not sure I like it. Easter is a special holiday for me and I always associate it with spring and nice weather. This year it falls  in March and as we all know, March weather can be either or…  April definitely works better for me.  I will also have more time for spring-cleaning and holiday planning. 

Before Easter I usually make a list of things I need to prepare.  I plan out each day, leading up to Easter, in advance.  Thursday, I usually roast all the meats and cold cuts which will preserve nicely in the fridge until Sunday.  If I don’t make a list I am lost and start to panic that I won’t be able to finish everything on time. My mom was the same way, but I am trying to fight that feeling. 

When I feel overwhelmed I make a cup of good tea, oolong or roasted popcorn, sit in my favor armchair and listen to the radio thinking that nobody will die from hunger if I don’t make everything I have planned. And besides, I remember that last year we had too much food anyway. And sometimes it actually works.

.

This year I will serve some less traditional dishes.  Not everyone in the States is a fan of “Zurek” otherwise known as “white borscht“ which is made out of sour bread flour and served with boiled eggs, bread, a selection of cold cuts and fresh grated horseradish.  I will go with some new egg recipes this year.

As a first, I would like to show you a dish I have seen in a cooking magazine. Tortilla eggs with kale, parmesan, and prosciutto. Ingredients:
6 small flour tortillas
8 eggs
1/2 cup cream
1 cup grated parmesan
1 cup shredded kale
1/2 cup fresh ricotta
6 slices prosciutto
2 tsp extra virgin olive oil
basil pesto
Directions
Preheat oven to 350F Lightly grease muffin tins and line each with tortilla. Mix eggs, cream, parmesan, kale, salt and pepper. Divide the eggs mixture between the tortilla cups, add a little ricotta into each cup and top each with slice of prosciutto, place into the oven for 20-22 minutes or until eggs are set. Top the tortilla cups with a little bit of pesto and serve with baked tomatoes. 

Skladniki
6 malych plackow tortilla
8 jajek
1/2 szklanki slodkiej smietany ( moze byc jogurt) 
1 szklanka tartego parmesanu
1 szklanka drobno pokrojonego jarmuzu
1/2 szklanki sera ricotta
6 plastron prosciutto
2 lyzeczki oliwy z oliwek
pesto z bazylii
Nagrzac piekarnik do 180C. Natluscic foremki do maffinow i wylozyc kazdy jednym plackiem tortilla. wymieszac jajka, jarmuz, smietane, parmesan sol i pieprz. Nalozyc nadzienie jajeczne na placki tortilla. na wierzch dodac okolo 1/2 lyzeczki sera ricotta i piece przez okolo 20-22 minut. Poddawac z pesto z bazylii i pieczonymi pomidorkami. 




indian spiced zucchini

My friends have an organic farm not too far from our house. They grow delicious and exceptional quality produce for the local community. The farm was started by Matt, a construction company owner turned farmer with passion for vegetables and for sustainable agriculture. After leaving his career he began farming the land in Eastport, soon his son joined him and now together with a skilled and dedicated farm team they grow over fifty varieties of vegetables. The farm is nestled on the big parcel of pristine farmland protected by a farmland preservation program on Long Island.

Once in a while, I have fresh vegetables delivered to our home.  Last time I received a basket of gorgeous zucchini and squash.  One night I made a zucchini spaghetti with tomato sauce, but I still had a lot of leftovers. 

Matt suggested zucchini with harissa, but since I couldn’t find any (I could have sworn I had it) I changed the spices to Indian tandoori, sumac and touch of cayenne paper for heat. This dish is very simple and quick to make. I brought it as a contribution to my friends’ dinner and all the guests liked it.  I still have plenty of zucchini and squash left, so if you have any good recipes please send them my way. 

Recipe

1 large onion

4 zucchinis

2 cloves of garlic

olive oil

harrisa ( or indian tandoori , sumac and cayenne pepper )

Mince garlic and sauté with some olive oil, add onion and cook until it gets soft  add diced zucchinis, sauté for 5 minutes add all the spices ( try the dish during cooking and adjust spices to your own taste) and cook for another few minutes, stirring, zucchinis should be still a little tender. Garnish with herbs, Serve warm or  cold.

 

Przepis

1 duza cebula

4 cukinie

2 zabki czosnku

oliva

harrisa ( lub indyjskie tandoori, sumac, pieprz cayenne)

sol, pieprz

Posiekac na drobno czosnek , podsmazyc na oliwie , dodac pokrojona w kostke cebule, poddusic okolo 5 min, dodac pokrojona w kostke cukinie, pogotowac chwile na malym ogniu mieszajac, dodac przyprawy, sol, pieprz do smaku. Przybrac ziolami, poddawac na cieplo lub zimno. 

chilled lobster salad

Summer time is always great time to make salad, fruit salad in the morning, green for lunch, and something heartier for dinner. There are so many options to mix and match vegetables with each other or with protein…the possibilities are endless.

Last summer while I  was hosting some friends and their families, one of my friends made an incredible lobster salad, and every since I keep recreating it and passing it along to other friends. And it is a hit every single time we make it.

I got very lucky that weekend because the other friend was a great cook -originally from Italy- he grilled the best veggies and steaks. He also cleaned my grill for the first time, it was never cleaner, except when I bought it, and never thereafter. I am pretty bad with taking care of my outside cooking devices, so bad in fact, that after one year of using my grill I now need to replace it. But back to the lobster salad… You can modify the ingredients depending on your taste and what you have in the fridge. This salad is very delicious, refreshing and light. You can serve it alone or as a lobster roll. 

Recipe

1 large (2lbs or more) lobster or 2 smaller ones

2 ribs of celery chopped

1 ripe mango- diced

½ small red onions – diced

1 tbsp. of mayonnaise

I tsp. of vinegar (I used yuzu)

Salt, pepper

Boil or steam lobster, 7,5 minutes per lb. In the meantime mix all the vegetables, chill and de-shell the lobster, chop accordingly to your test.  Mix all together and serve chilled.

 

roasted cauliflower soup with hazelnuts

A few weeks ago I had my  family and friends over for a weekend.  It is always a precious time for everybody since we all live far apart and don’t see each other often. The house is filled with laughter, crying, little and big feet tapping on my squeaky floors, conversations, and of course a mess all over, and on top of all of this commotion the lingering smells of amazing home cooking makes it all come together. 

Luckily for me everyone is understanding and always participates in cooking and cleaning. We usually divide days and meals between each family, or we all cook together.  Division of responsibilities not only makes it easier on the host, but also allows for trying and learning new dishes.  This is how I came across this delicious cauliflower soup. My friend made it and I fell in love with it.  The night she was cooking we were already enjoying ourselves and having few glasses of wine, so maybe that’s why I didn’t pay close attention to the process. Few days later I decided to make the same soup, I didn’t remember exactly the recipe but thought, "how complicated could it be," to my astonishment, the soup tasted completely different and not in a good way… I had no other choice but to ask her for the recipe, but instead of the list of ingredients and description I got a link to a blog, (whatscookinggoodlooking.com) turned out she found the soup on a blog of a girl who lives close by me in the city and who has a house out on long island as well… all of sudden I felt very connected, and since than I am a regular visitor of her blog. I made the soup again, changing and tweaking it as always, and this time the taste was what I remembered. 

More important than just the process of preparing food to feed the family is the time we get to spend together while making it. I love spending time with guests in the kitchen… feeling a part of a cooking process, talking over steaming pots while knives are hard at work chopping vegetables. There is really no other room in the house I would rather be in,sharing stories, drinking wine or fresh squeezed margaritas that I make so well, they became my signature drink.

The kitchen has always been the center of gravity in my home. When I was growing up my mother chopped, blended and stirred as we sat at the kitchen table doing our homework or recounted our days at school. The kids’ job was to set up the table and cleanup after dinner. And my brother and I usually argued over who is doing what. Most nights grandparents joined us, and there were at least one or two young guests at our table, usually friends of ours whose mothers worked longer and seldom cooked. So having 6 or more people for dinner was nothing surprising in my house. These meals were the cornerstone of our family, and they continue to inspire me. I miss those days. 

I feel bad for people who try to avoid the work and either hide in their rooms or sit on the side doing their own things and don’t fully participate in the whole experience.  Very seldom I have a guest who comes to my house and expects to be served… honestly, those are not my favorite guests, and usually they don’t get invited the second time. I want everyone to feel at home in my house and this comes with doing some chores around the kitchen. Too bad we don’t raise animals…. I would keep my guests busy all day long. So think twice before you accept my invitation for a “ relaxing weekend in my house “. 

Recipe

1 large cauliflower head sliced

1 leek, chopped

1 large garlic clove, minced

Few spoons of coconut oil (or any other oil)

Salt, pepper

8 cups of vegetable broth (homemade is preferred)

½ cup of toasted hazelnuts

2 tablespoons of lemon juice

Optional toppings: extra chopped toasted hazelnuts, roasted cauliflower pieces, fresh black pepper, chives, arugula micro greens

 

Spread cauliflower coated with coconut oil on a baking sheet and roast in the oven in 400F until golden brown, don’t over cook it.

Place the leeks and garlic in a pot over medium heat with some coconut oil and saute for about 10 min until everything is soft. Add in most of the cauliflower (saving few pieces for garnish) and season with salt and pepper. Cook for about 2 minutes.

Add in the vegetable broth and bring to a boil. Reduce to a simmer, cover and cook for about 15 minutes

Transfer the soup to a blender. Add in 1/2 cup of hazelnuts and 1 tablespoon of the lemon juice. Blend until you have a smooth puree. Add salt and pepper to taste. Served with roasted cauliflower and hazelnuts or greens on top.

 

Przepis:

1 duzy kalafior

1 por poszatkowany

1 duzy zabek czosnku drobno pokrojony

kilka lyzek oleju kokosowego (albo innego oleju)

sol, pieprz

8 szklanek bulionu,

½ szklanka uprazonych orzechow laskowych

2 lyzki soku z cytryny

dodatkowo ale niekoniecznie do przybrania prazone orzechy laskowe, upieczone kawalki kalafiora, pieprz, szczypiorek, inna zielenina, roszponka

 

Na blaszce wylozonej papierem do pieczenia rozlozyc pokrojony kalafior obtoczony w oleju kokosowym, piec w piekarniku w temp 220 az sie zarumieni I zmieknie, uwaga nie przegotowac.

Pokrojony por i czosnek usmazyc w garnku , najlepiej o grubym dnie na srednim ogniu przez okolo 10 min, az wszystko zmieknie. Dodac kalafior I mieszajac poddusic przez 2 minuty, zalac bulionem, zmniejszyc ogien I dusic pod przykryciem przez 15 min. przelozyc do blendera dodac orzechy, sok cytryny, sol, pieprz I zmiksowac na kremowa mase. Przyprawic do smaku. Podawac z ulubionymi dodatkami.

 



salmon tartar

My family’s favorite food is sushi, but I don't dare to make it at home… I have tried and tried and it never comes out the way the restaurants make it. Sushi is pretty much the only food we go out to a restaurant for. I really like how most of the sushi places have an open kitchen and you can watch the chefs make the food. This for me is a big bonus… to see how my food is being prepared. Once in a while I make raw fish tartars and ceviche…this is not as challenging as making rolls. I have tried many different versions, and every time I look for new recipes. A few weeks ago I decided to have a raw fish feast.  I picked up some sushi rolls on my way to the hospital and bought raw tuna and salmon for tartare. I made way too much this time I got stuck with 2 different fish tartars. As much as I was craving it… I think I am fished out for a while.

The key to a good tartar is fresh good quality fish. Usually they recommend buying sushi grade, I wanted to test if there is a difference in taste… or just a way to make me spend more money.  I bought both sushi and none sushi grade salmon and tuna. After mixing the fish with all the ingredients you can hardly tell which one is the  better….as long as the fish is fresh and wild caught it will taste as good.

I buy all my seafood at Lobster Place at Chelsea market, absolutely love this place. Any seafood you can imagine- they have it, including my favorite Hamachi collar, which is the most delicious and easiest fish to cook. I will buy it soon and " sell "you my recipe although is more like tip than a recipe. I have tried different stores including Whole Foods, Citarella, Fairway Market and the fish is never as fresh and tasty as the Lobster Place seafood.

This time I made salmon tartar with cabbage and snap pea salad and tuna tartar with goat cheese feta. By the time I finished with both dishes the sun was down and I wasn't able to take pictures. Tomorrow is another day I thought… but fresh seafood is not a cake… and can’t wait for me to finally get to the pictures. As much as salmon looked still semi presentable. Tuna turned brown and not appealing at all. This recipe will have to wait for the next time.

Recipe :

1 tablespoon fresh lime juice

1 tablespoon Asian fish sauce

1 tablespoon palm sugar or light brown sugar

1 cilantro stem, chopped, plus 1 tablespoon finely chopped cilantro    leaves

½  teaspoon soy sauce

½  small garlic clove

¼  pound snap peas, trimmed

½  cup shredded green cabbage

Salt

¾  pound skinless sushi-quality salmon fillet, cut into 1/4-inch dice

1 small shallot, minced

1 scallion, white and light green parts only, thinly sliced

1 tablespoon finely chopped mint

1 tablespoon roasted rice powder (optional; see Note)                                               

In a blender, combine the lime juice with the fish sauce, sugar, cilantro stem, soy sauce, garlic, Puree until the dressing is smooth. In a medium pot of salted boiling water, blanch the snap peas until crisp-tender, about 4 minutes. Drain and cool under running water; pat dry. Thinly slice the peas on the diagonal. In a medium bowl, toss the sliced beans with the cabbage and 1 teaspoon of the dressing; season with salt.

In another medium bowl, toss the salmon with the shallot, scallion, cilantro leaves, mint, rice powder. Stir in the remaining dressing and season with salt. Spoon the salmon tartare onto plates and serve the snap peas and cabbage alongside.

NOTES

Roasted rice powder - In a skillet, toast raw white sticky (glutinous) rice over moderately low heat, tossing occasionally, until lightly browned, about 15 minutes. Transfer to a mortar or spice grinder and let cool completely, then grind to a powder. The rice powder can be stored in an airtight container at room temperature for up to 6 months.

 

Przepis :

1 lyzka swiezego soku z limonki

1lyzka sosu rybnego

1 lyzka cukru

1 galazka swiezej kolendry plus 1 lyzka posiekanych lisci

½ lyzeczki sosu sojowego

½ zabka czosnku

150gr zielonego groszku

200gr posiekanej zielonej kapusty

sol

350gr lososia dobrej jakosci (ktorego mozna spozywac na surowo) pokrojonego w kostke

1 mala cebulka dymka posiekana

1 galazka szczypiorku (tylko biale I jasno zielone czesci) drobno posiekana

1 lyzka drobno posiekanej miety

1 lyzka uprazonego proszku ryzowego (opcjonalnie- patrz ponizej)

 

W blenderze polaczyc sok z limonki, sos rybny, cukier, galazke kolendry, sos sojowy, czosnek, zmiksowac do kremowej konsystencji

 

W srednim garnku ugotowac groszek w osolnej wodzie 4 minuty. Odsaczyc i schlodzic pod zimna woda, osuszyc I pokroic wzdluz. W sredniej misce polaczyc groszek z kapusta I jedna lyzka sosu, posolic do smaku.

W osobnej misce polaczyc lososia , cebule dymke, szczypiorek, kolendre, miete, proszek ryzowy, polac reszta sosu I posolic do smaku. Podawac z salatka z groszku i kapusty.

 

* Prazony proszek ryzowy:

Na sredniej wielkosci patelni usmazyc ryz , mieszajac aby sie nie przypalil az bedzie ladnie zarumieniony okolo 15 minut. Zmielic w mlynku do przypraw . mozna przechowywac w pojemniku do 6 miesiecy 

white asparagus

Cooked in milk with soft fluffy slices of bread on top. White asparagus from Provence is a delicacy, which due to seasonally appearing is quite expensive and desirable. Although I grew up in Europe and have visited France several times, I had never eaten white asparagus from Provence until I came to the States, and what a huge difference it makes in taste and look to be grown in Provence. It is much bigger and fatter than regular size asparagus and you can buy it only in early spring until early summer, if you miss that short period you have to wait until next year. 

I have only heard wonders about white asparagus from others, because I couldn’t justify to pay few times more than for green asparagus. But once I tried it, I immediately knew it was worth every penny. Compared to green asparagus, the locally cultivated so-called "white gold" or "edible ivory" asparagus, also referred to as "the royal vegetable”, is sweeter and much more tender.

Harvesting white asparagus is part of the mystery. Because white asparagus needs to be dug up while it is still hidden underground. The shoots are covered with soil as they grow, without exposure to sunlight, so the shoots remain white in color. Every stalk has to be coaxed from the sand by hand. The key to successful harvesting is to bend over and thrust the long tool into the soil from the side, not from above. Then jiggle it until it finds the center of the hard stalk and gently, firmly, lift it straight up. This requires strength (the stalks can be as much as an inch and a half in diameter) and balance.

Freshness is very important, and the lower parts must be peeled before cooking, and the hard ends cut off.  I am sure there a plenty of recipes including white asparagus, but I like to keep it simple, steamed or cooked in milk married with home made mayonnaise, hollandaise sauce, vinaigrette, melted butter or parmesan and salt. Most recipes I found cook asparagus in water (heads sticking out of the water, stalks in a bundle). I cook mine in milk, I have learned this from a Per Se chef Jonathan, and after trying different ways of cooking this one is my favorite.

The asparagus season officially ends on June 24th so you still have few more weeks to enjoy this amazing vegetable.

Recipe 

1 lb of white asparagus from Provence

milk (enough to cover the asparagus)

few slices of white bread (I use challah or brioche)

Home made mayonnaise:

2 egg yolks

½ tsp. of whole grain mustard

½ tsp. of Dijon mustard

 ½   cup of grapeseed or canola oil

 1 tbl of sherry vinegar  

Clean the asparagus by peeling the skin off and cutting the ends.

In a wide pot (wide enough so the asparagus can be placed on the bottom without breaking the tips). Cover asparagus with milk; add a little bit of sugar and salt. Place slices of bread on top and cover with parchment paper. Boil for about 8-10 minutes.

Mayonnaise:

In a food processor, combine egg yolks, mustard, vinegar and process until very smooth. With the machine running, add the oil in a very thin stream until it is fully incorporated and the sauce is thick and creamy.  Add salt and pepper to taste.

Plate the asparagus; you can serve it warm or chilled with the sauce on the side.

 

Przepis :

Biale szparagi z Prowansji

Mleko

Kilka kromek bialego pszennego chleba

Sos: mozna uzyc vinaigrette ( oliwa z oliwek, ocet winny, musztarda, czosnek, przyprawy, sol, pieprz)

domowy majonez:

2 zoltka

½ lyzeczki muszardy francuskiej

½ lzyczeki musztardy Dijon

1 lyzka octu winnego ( najlepiej sherry )

½ szklanki oleju roslinnego.

Oczyscic szpragi – obrac z twardej skory I obciac twarde konce

W garnku o szerokim dnie ulozyc szparagi, uwazac aby nie polamac glowek. Zalac mlekiem, dodac sol I odrobine cukru. Na wierzchu ulozyc kromki chleba, I przykryc papierem do pieczenia. Gotowac przez 8-10 minut.

Majonez:

W robocie kuchenym zmiksowac wszystkie skladniki oprocz oleju, kiedy masa jest kremowa dodac olej , caly czas mieszajac, wlewac cienkim strumieniem do momentu kiedy wszystkie skladniki sa dokladnie wymieszane a majonez jest gesty I kremowy.

Ulozyc szpragi na talerzu, mozna podawac albo cieple albo zimne z sosem.