ROAST BEEF SALAD

Make this simple salad when you have some left over roast or steak from the day before dinner.

I make this salad when I have some roast beef left over from Vitello Tonnato or left over steak from the day before. Simple and delicious.


Salad with Roast Beef

Recipe

PREP TIME COOK TIME MAKES
2-3 minutes 20 minutes 2 servings

INGREDIENTS (serves 2)

  • 230 g (8 oz) cooked roast beef
  • 250 g (9 oz) small red potatoes
  • 220 g (8 oz) radishes
  • 220 g (8 oz) cucumber
  • 2-3 C mixed salad leaves (I use arugula and spinach)
  • 20 g (0,5 oz) canned chili peppers (optional)

For the sauce:

  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 3 tbsp olive oil
  • 1 tbsp capers

INSTRUCTIONS

  1. Mix all the dressing ingredients. Add chopped chili peppers.
  2. Wash the potatoes and boil them in their skin until tender. Cut into 2-4 pieces. Gently toss the hot potatoes in the dressing.
  3. Trim the radishes on both ends and cut into 4 pieces. Cut the cucumber lengthwise into 4 pieces and chop coarsely.
  4. Mix the vegetables, spinach, and arugula. Toss and place on plates. Lay thin slices of roast beef on top and serve immediately.

UKRAINIAN HOME COOKING
Favorite recipes with love

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What to Cook This Week?

PORK AND CABBADGE

Comfort food that can be prepared in advance. After all, it only gets better the next day. Very popular dish in Ukraine.

Comfort food that can be prepared in advance. After all, it only gets better the next day. Very popular dish in Ukraine.


Braised Cabbage with Pork Ribs

Recipe

Braised Cabbage with Pork Ribs
Braised Cabbage and Pork Ribs
PREP TIME COOK TIME MAKES
10-15 minutes 70-80 minutes 4 servings

INGREDIENTS (serves 4)

  • 1 kg (2,2 lbs) pork ribs
  • 1.6 kg (3,5 lbs) cabbage
  • 2 big onions
  • 1 tbsp tomato paste
  • 3 bay leaves
  • 1 tbsp ground allspice
  • 1 tsp ground black pepper
  • Juice of ½ lemon (2.5 tbsp lemon juice)
  • Vegetable oil (~7 tbsp, 100 ml)
  • 1 tbsp sugar
  • 1 tsp cumin
  • Salt

INSTRUCTIONS

  1. Heat vegetable oil in a thick-bottomed pot or use a deep skillet. Cover and roast the ribs until dark.
  2. Cut the onion into half rings. Add to the ribs and braise over low heat for about 30 minutes until soft.
  3. Shred the cabbage. Salt and lightly knead with your hands. Add to the meat and onions. Sprinkle in the cumin. Stir the cabbage to evenly distribute the fat. Braise for 30-40 minutes. Stir occasionally. The cabbage should be cooked, but remain slightly crispy.
  4. Add sugar, lemon juice, and tomato paste. Mix well and braise for another 10 minutes.

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What to Cook This Week?

The Definitive Guide to Making Pulled Pork

Each week this summer, Cara Nicoletti of The Meat Hook is helping us get to know our favorite cuts a little bit better – and introducing you to a few new ones, too. Read on, study up, then hightail it to your nearest butcher.
Today: We’re showing…

Each week this summer, Cara Nicoletti of The Meat Hook is helping us get to know our favorite cuts a little bit better – and introducing you to a few new ones, too. Read on, study up, then hightail it to your nearest butcher.

Today: We're showing you how to make classic homemade pulled pork, no Southern smokepit required.   

Read More >>

Hungarian Stuffed Kohlrabi (Töltött Karalábé)

The perfect way to use tender spring kohlrabi, this traditional Hungarian dish features bulbs of kohlrabi stuffed with a flavorful pork and rice filling, and served alongside a kohlrabi soup made with the leftover scraps and greens. Kohlrabi may look like an alien creature, but if you’ve never had it before, you’re in for a […]

The post Hungarian Stuffed Kohlrabi (Töltött Karalábé) first appeared on Love and Olive Oil.

The perfect way to use tender spring kohlrabi, this traditional Hungarian dish features bulbs of kohlrabi stuffed with a flavorful pork and rice filling, and served alongside a kohlrabi soup made with the leftover scraps and greens.

Kohlrabi may look like an alien creature, but if you’ve never had it before, you’re in for a treat! It has a taste and texture similar to broccoli stems, but sweeter and not quite as odorous.

Dark gray bowls with Hungarian Stuffed Kohlrabi (one bigger and one smaller bulb) surrounded by a green kohlrabi green puree

This is our second year as Caney Fork Farms CSA members, which, unlike other CSAs we’ve been a part of over the years, offers a year round produce box. The fact that we can still get fresh produce in the dead of winter still astonishes this raised-in-Colorado girl.

Last winter, one of the most exciting items in our box was an alien-looking brassica called Kohlrabi. It was something I had never eaten, let alone cooked, and I really had no clue what to do with it. So, hoping for both inspiration and education, I asked my followers on Instagram for recipe ideas. And boy did you deliver!

Many suggested soup, also popular were slaws or salads (the crunchy bulb being not unlike the thick stalks of broccoli in terms of texture and flavor, so this makes sense.)

But one recipe stood out. Piszke, a generous follower from Hungary, sent over a recipe for a traditional Hungarian stuffed kohlrabi with a ground pork and rice filling, then served over a kohlrabi green and sour cream puree.

Single bulb of fresh kohlrabi, on a white marble background and harsh light and shadows

Stuffed kohlrabi is a very traditional Hungarian dish, but there’s no one single way to make it. Much like Italians and their marinara, every family will have their own different version of it, with different meats (some feature beef instead of pork, or a mix of the two) as well as many different stuffings, seasonings, and accompaniments.

But this one is particularly unique in that it uses the entire vegetable, greens and all. It makes its own side dish, essentially, by pureeing the greens and leftover pulp from the hollowed-out bulbs into a gorgeously green, flavorful soup. Brilliant, right? That’d be like a cake recipe that made its own frosting or something.

(more…)

How to Make Chicharrones at Home

Cara Nicoletti of The Meat Hook helps us get to know our favorite cuts of meat a little bit better—and introduces us to a few new ones, too. Read on, study up, then hightail it to your nearest butcher.
If former articles in this column are a…

Cara Nicoletti of The Meat Hook helps us get to know our favorite cuts of meat a little bit betterand introduces us to a few new ones, too. Read on, study up, then hightail it to your nearest butcher.

If former articles in this column are any indication, it's pretty clear that I think crispy skin is the tops. Frankly, we’re all for crispy everything but today we’re here to talk about homemade chicharrones. Chicharrones are a traditional Spanish dish consisting of fried pork belly or pork rinds. It’s as delicious as it sounds. We've talked about getting our pork skin crisp while cooking pork belly, and then again later with pork shoulder and chops. We've talked about crispy skin while spatchcocking and beer-canning our chickens, and à l’orange-ing ducks, and maybe we snuck some of the gribenes out of our apple and onion schmaltz to snack on, too. (I’m not here to judge.)

Read More >>

GREEK LAMB RIBS

How to bake lamb ribs in the oven

Of course, the best way to cook lamb ribs is over an open fire to get a smoky flavor. But this method also works wonderfully. This is a recipe for well-cooked lamb without blood. Since our recipe is Greek, it is worth noting that in taverns, most often you are served well-done lamb.

If you are adding potatoes to the same pan as the lamb, be warned that they will not turn out as crispy as if you were baking them separately. But it’s really worth it, because they soak up all the juices and flavors of the lamb. So sacrifice the crust for extra flavor.

Ok, How to cook Lamb Ribs Greek style?


Baked Lamb Ribs in Greek Style

How to bake lamb ribs in the oven

Recipe

PREP TIME COOK TIME MAKES
120 minutes 45 minutes 2 servings

INGREDIENTS (serves 2)

  • 4 big lamb ribs
  • 4 potatoes
  • 1 tbsp oil

For the marinade:

  • ½ onion 80 g
  • 7-8 cherry tomatoes
  • 2 sprigs of rosemary
  • 2 pinches of black pepper
  • 1 tbsp olive oil
  • 1.5 tsp whole grain mustard
  • ⅓ tsp salt

INSTRUCTIONS

  1. Slice the onion into feathers. Cut the cherry tomatoes into halves.
  2. In a In a food container, mix all the ingredients for the marinade. Spread over the ribs, mix well with your hands, cover with a lid or cling wrap and leave at room temperature for at least 2 hours.
  1. Preheat the oven to 220°C / 425°F. If possible, use convection mode, with the top and bottom heating.
  2. Wash the potatoes and cut them into small pieces. Put them in a baking dish. Add a pinch of salt and vegetable oil. Stir to distribute the oil and place in the oven for 20 minutes.
  3. Increase the temperature to 240°C / 475°F . Add the lamb ribs with onions and tomatoes. Distribute the vegetables and meat evenly. Bake for 10 minutes on one side, flip, and cook for another 15 minutes.

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New Recipes

How to Make Charcuterie Actually Look Cute on a Cheese Board

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52’s Resident Cheese Plater. With Marissa’s expertise in all things cheddar, Comté, and crudité—plus tips for how to make it all look extra special, using stuff you …

That Cheese Plate is a column by Marissa Mullen—cookbook author, photographer, and Food52's Resident Cheese Plater. With Marissa's expertise in all things cheddar, Comté, and crudité—plus tips for how to make it all look extra special, using stuff you probably have on hand—we'll be crafting our own cheesy masterpieces without a hitch. This month, Marissa is letting us in on some tricks of the trade when it comes to styling charcuterie.


Charcuterie is an essential element of any cheese board, adding robust flavors ranging from cured salt and red wine to fennel and cracked black pepper. The word “charcuterie” is derived from the French words “chair” (flesh) and “cuit” (cooked). The term was first spotted on the scene in the 15th century in signage on storefronts specializing in the preparation of cooked pig.

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HALLOWEEN FACE MEAT PIE

You get magical aromatic soft and sweet figs. And what great juice it releases during baking. This recipe really saves the day when your figs are, to put it mildly, so-so.

Happy Halloween!

Everyone will love this Jack-o-Lantern meat pie for Halloween. Scary and delicious at the same time. You can make portioned mini-pies with different faces or one big one. It’s really good food, not just decorative.

Face Meat Pie

Halloween Jack-o-Lantern Meat Pie

Recipe

PREP TIME COOK TIME MAKES
40 minutes 40 minutes 4 servings

INGREDIENTS (serves 2)

  • 500 g (1,1 lb) ground meat (beef, pork, chicken, or a mix)
  • 1 (120 g, 4 oz) onion
  • 1 (120 g, 4 oz) carrot
  • 200 g (7 oz) canned diced or chopped tomatoes
  • 250 g (9 oz) puff pastry
  • 1 egg + 1 egg yolk
  • 1 tsp butter
  • 1 tsp curry spice mix
  • 1 tsp ground paprika
  • ¼ tsp dried garlic
  • Salt
  • Vegetable oil for frying
  • Ketchup for decoration

INSTRUCTIONS

  1. Dice the onion. Grate carrots on a medium grater.
  2. Heat 3 tbsp of vegetable oil in a deep frying pan, add onions, fry for 2-3 minutes. Then put in the carrots and cook for about 5 more minutes.
  3. Add the ground meat to the frying pan. Sauté for 10 minutes, breaking up the lumps. Add the curry, paprika, garlic, and 2 large pinches of salt. Stir. Pour in the tomatoes and a glass of water. Braise on low heat for about 20 minutes. The water should come to a full boil. Remove from the heat and cool completely. Then add 1 egg and mix.
  4. Roll out the dough about 3-4 mm thick. Grease a baking dish with butter. Line the baking dish with part of the dough, press the edges around the perimeter of the dish with a rolling pin and trim off the excess. See the video for details.
  5. Roll out the rest of the dough and cut out a circle the diameter of the baking dish. With round salad molds or shot glasses, cut out the eyes and nose (see the video). Cut the mouth and teeth. Transfer the dough on top of the filling and join the edges well. Cut off the excess with scissors, if necessary.
  6. Work again on the shape of the eyes and teeth. Preheat the oven to 180°C (350°F)
  7. Mix the egg yolk with 1 tbsp water and brush on top of the pie. Bake for 40 minutes until golden. Cool the pie. Use a little ketchup to simulate blood. Happy Halloween!

Video recipe


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More Halloween Video Recipes


What to Cook This Week?

Taco Shells & Cheese

Mac and cheese meets American-style beef tacos in this melty mashup of epic proportions. Taco shells and cheese is a truly pun-derful recipe, featuring mini pasta shells smothered in a rich and creamy cheese sauce, swirled with spicy seasoned ground beef. Served atop of bed of crisp iceberg lettuce it’s ever so satisfying. I swear, […]

The post Taco Shells & Cheese first appeared on Love and Olive Oil.

Mac and cheese meets American-style beef tacos in this melty mashup of epic proportions.

Taco shells and cheese is a truly pun-derful recipe, featuring mini pasta shells smothered in a rich and creamy cheese sauce, swirled with spicy seasoned ground beef. Served atop of bed of crisp iceberg lettuce it’s ever so satisfying.

Three white bowls filled with Taco Shells & Cheese on a light gray background with linen and forks

I swear, mac and cheese is harder to photograph than ice cream; the time between a perfectly rich and creamy sauce and a congealed mess feels like mere seconds. No matter how creamy it starts, as it cools the sauce will no longer have the same visual appeal… and that sort of time-sensitive recipe makes for a very stressful photo shoot.

We made this recipe upwards of half a dozen times. Photographed it twice. Which might seem like a lot of work for a recipe that is, in actuality, quite simple. But getting the right proportions of cheese sauce to pasta, not to mention the right amount of spice in the meat… took some effort to fine tune.

But all that work is totally worth it when the result is nothing short of perfection. Cheesy, spicy, perfection served atop a bed of shredded iceberg lettuce.

(more…)

How to Take a Cheese Plate on the Go

Whether you’re camping, road-tripping, picnicking, or spending time at the beach, a cheese plate by your side is always a welcome snack. I might be biased, but I love enjoying a plethora of great cheese and cured meat in any scenery, all year round. Ho…

Whether you’re camping, road-tripping, picnicking, or spending time at the beach, a cheese plate by your side is always a welcome snack. I might be biased, but I love enjoying a plethora of great cheese and cured meat in any scenery, all year round. However, my typical, carefully designed plates aren’t exactly simple to transport, especially when planning to enjoy them on the go. To keep your beautiful, cheesy creations intact outside the confines of your home, here are six tips.

1. Pick a Secure Base

When you’re out and about, forget about fancy platters or boards. I like to build my cheese plate directly in a wide reusable container or to-go box (you can even find boxes made specifically for this use). This way, everything is packed in and ready to eat once you arrive at your destination. It takes some extra work to bring all of the items separately to build on the spot, so arranging the plate beforehand saves a lot of time and eliminates the need for excess supplies, like a cutting board, sharp knife, and extra food packaging.

Read More >>