Revel In Russian Food...

Exploring different cultural supermarkets is my favourite pastime, especially if I can browse through each aisle leisurely, without interruption and no where fast to go. I was in the neighbourhood of East European store Yummy Market specializing in Russian foods, and I knew immediately I am having them over for dinner :D. Recently, I discovered a bunch of delicious Romanian specialties and I want to make exploring new cuisines and trying new foods with my family a regular thing.

Russian cuisine derives its varied character from the vast and multi-cultural expanse of the country and is a collection of the different cooking traditions of the Russian people. Zakouski (little Russian dishes) is popular and can be served hot or cold, elaborate or simple. They can be served to guests any time of day, usually with an ice-cold glass of vodka. Classic dishes include pies, perogies, salads, pickled vegetables, smoked fish, caviar and blini (thin pancakes), and most of all, herrings, in a sour cream or a salad with potatoes. This kind of small dishes and tapas entertainment is my kind of party, however for this particular weeknight evening meal, it was a medley of sorts from Yummys fresh bakery, deli counter, freezer and hot table.

My happy place at any European market-- the vast and mouthwatering deli counter!

Those are super slim and extra long pepperettes. Must try next time...

I always had a thing for pate (I use to develop them so I have an internal pate radar).

My fave goes to duck or goose foie gras... pate block or fresh lobe- pan-seared.

The prepared food section was varied and appetizing! From salads, pan-fried items...

to hot table favourites like rice, potatoes, cabbage rolls and stuffed peppers.

Smoked fish is uber popular... so many kinds from whole smoked to pickled to layered mousse.

Beluga is the largest and rarest of all the Sturgeons. The flavour can only be described as a perfect balance of salt and butter undertones. The fish harvested for caviar can reach up to 2,000 pounds (900 kg). The eggs themselves are the largest among the Sturgeon family, and range in colour from dark gray (almost black) to light gray. It is also known to be the best tasting caviar in the world.

At this visit, I picked up a variety of sausages, Siberian pork and beef pierogies, boiled then pan-fried in olive oil, served with sour cream or mayo, pan-fried potatoes with mushrooms and dill, BBQ chicken legs, chicken schnitzel and bread pretzels dipped in German mustard. Must eat with full sour pickles!!! Oh, and I HaPpiLY discovered another cabbage roll other than my favourite Polish-kind that I like-- Golubtsy stuffed with mixed meat, veg and rice in tomato sauce.

Traditional Russian salami, Hungarian sausages and this beautiful mahogany cherrywood smoked pork sausage, perfectly served dipped in German medium-hot mustard.

On a previous occasion from Yummy's, as an inspiration for Sunday brunch, I picked up some Atlantic smoked salmon and gravlax, a sesame bread ring, a selection of sausages- three kinds: Ukrainian, Debrecyna BBQ and Goralska, pickled herring with onions, a jar of black mullet and herring caviar (it's no sturgeon caviar but...) served with sourdough rye crisp bread.

The pickled herring was nicely pickled, slightly creamy and tasted great with onions.

Loaded gravlax open-faced sesame seed bagel.

I heard Russian dark chocolate is really good and gave these two brands a try. I cracked open the Arok C brand with 56% cocoa- very smooth, medium chocolate richness but a tad too sweet. So many chocolate varieties and confections lining the shelves at the store. You must see the massive spread for yourself.

Expand your taste horizons by shopping at other cultural grocery stores and gain a new appreciation of foods from all around the world!  Oh and while you're at it-- dive deeper in the culture by listening to their music, watching films with subtitles, attending public community events and festivals, take a walk through their neighbourhoods or trying your hands in their arts and crafts... Happy exploring and discovery!

Girl's Day Out-- Painting popular Russian Matryoshka nesting dolls.

Creative Ways With Sushi Rice Japanese-Style...

Everyone knows sushi rolls but did you know there are a myriad of ways to serve Japanese sushi rice -- each distinctive and mouth-watering in its own presentation? Another morning session over at Fraser Mustard, moms and I delivered four different ideas all inspired by the humble seasoned vinegared rice-- a little sweet, a little salty, a little tangy and a whole lotta deelish with a whole lotta fixin's! The main feature were the construction of onigiri rice balls and from there we branched out to vegetarian maki rolls, poke bowl, and DIY sushi wraps. 

Vegetarian Maki Rolls and A Poke Bowl

We often think it's the combination of flavours and textures in fillings and toppings that makes or breaks sushi, but in fact, it's the foundation that is the essence to greatness-- the vinegared rice! (go ahead and ask any real sushi chef-- it's all about the rice).

Cooling and seasoning cooked short-grain rice. See here on how-to.

Demoing how to mould and shape onigiri rice balls.

In Japan, you can get onigiri filled with anything from grilled salmon, to natto (fermented soy beans) to premium ingredients such as uni (sea urchin) or snow crab... my favourite ones are simply filled with umeboshi (a salted plum preserve). We can get a small variety of onigiri in Toronto mostly in Korean stores, usually filled with tuna mayo, grilled beef or kimchi and they are a welcomed snack any time of day- at least my day. It is very simple to make at home and the best part is that you can fill it with whatever your heart desires.

Rice balls are filled and wrapped with a strip of nori seaweed.

You can buy nori sheet wraps covered in plastic that are designed to separate from the rice
until you are ready to eat which makes it super convenient to pack and take on the go!

Ready, Set, Go...

These ladies are so awesome... such nimble fingers and expert shaping!

Nice and Compact! Ready to Eat!

Next on the agenda, maki rolls, poke bowl and DIY sushi wraps...

Canned tuna mixed with mayo and egg crepes were the protein.

First it was maki sushi-style burritos trend-setting the eatery scene, and now it's all the same fresh makings in a poke bowl pronounced "POH-keh". Healthy, delicious and customizable,  this dish is a favourite for native Hawaiians and has been around for centuries. While it may look complicated it really is super simple. Pick up fresh ingredients, do a little prep, cook the rice and you're set to have your own fun make-your-own poke bowl. The key is to top with a variety of textures for crisp and crunch-- such as alfalfa sprouts and wasabi green peas.

Poke bowl with a medley of colour, flavours and textures!

DIY Sushi Wraps! So much fun for the family and an exciting kind of buffet-style meal to entertain guests with by personalizing rolls with seaweed nori sheets with favourite fixins'... a colourful array of vegetables and protein, especially seafood! You don't need to worry about raw fish if you prefer to leave that to the experts at sushi restaurants, when you've got cooked eel, crab meat and shrimps at your disposal.

Like building your own sushi tacos with nori sheets instead of corn shells!

Constructing a little something something...

Discussing where to buy ingredients and enjoying some of this and some of that...

I can't tell you how much I love cooking with these ladies week after week...

Vietnam Cuisine is up next-- making the most of those wonderful exotic fresh and fragrant herbs!

Cooking Up Frittata and Dips to Welcome In Spring and Easter...

Spring is officially and finally here... It's air is crisp and fresh signalling something new ahead. It's the time when our neighbours seem to emerge after months being tucked behind closed doors and windows. Suddenly the streets come alive where children come out to play, and people start to reconnect with a wave, a smile and a hello! When it comes to eating, it feels more clean, light and fresh moving away from all the hearty and heavy that kept us warm and sustained in the colder months. The bounty of vibrant green and fragrant fresh herbs seems to usher in Spring and the immediate Easter celebrations can not be without some sort of egglicious dish. And so herbs and eggs became the featured themes in my week long menu cooking with kids, and with parents... in anticipation for the beautiful Easter long weekend :D.

At Fraser Mustard: Quick Broccoli Cheddar Muffin Tin Frittatas, Lemony Dill Yogurt Dip,
Guacamole and Deelish Egg Salad. Served with veggie dippers and crackers.

Setting up and prepping for back-to-back after school cooking classes with the students over at Cedar Drive.

Lovely host Juliette and I taking photo turns with pretty host assistant Sharleen.

Individual plates of fresh veggies for young students makes customizing to tastes easier.

Slicing veggies for a yogurt dip.  Cutting and dicing veggies and cheese for frittata fillings. 

One student's collection of ingredients for her frittata. Some yogurt too :)

Slips of parchment paper to identify the row of frittatas for each student.

Kids took turns cracking and whisking eggs. I get the honour of pouring it.

In the oven they go. See Broccoli Cheddar Muffin Tin Frittatas for recipe. 

Broccoli Cheddar Muffin Tin Frittatas

This is such a delicious healthy dip made with three parts yogurt and one part mayo. Toss in some fresh dill, chives, garlic and a splash of lemon and it's a creamy welcoming dip at any party. I make this often as an after school snack for my kids with a variety of fresh vegetable dippers.

Lemony Dill Yogurt Dip
Makes 2 cups

1-1/2 cups plain natural yogurt (Balkan-style) *See tip below
1/2 cup mayonnaise or sour cream
2 garlic cloves, minced
fresh dill, chopped
fresh chives or green onions, chopped
salt and ground black pepper to taste
splash of fresh lemon juice
Garnish: ground paprika and extra virgin olive oil
Assorted veggies to dip

Mix everything together in a bowl and refrigerate for one hour to let the flavours meld.

TIP: To create a viscous run-free dip, extract extra water from the yogurt by scooping the amount you need into a paper lined coffee filter and let it drip away for 15 minutes.

Enjoying the crispy myriad of colourful veggies with the yogurt dip while their frittatas bake!

Some trying crunchy spicy radishes and snappy crisp-sweet snap peas for the first time!

Voila, colourful frittatas all lined up to be devoured. Greased cupcake holders make it mess-free!

Admiring and adoring the eggs from their labour- rightfully so!

I see mushrooms, cucumber, peppers and broccoli in these ones! Yum!

My final culinary class with these eager youngsters! What a nice send-off pic!

Over at Fraser Mustard in our parents engagement class, moms were looking for lunch box ideas and toteable snacks. We made Quick Broccoli Cheddar Muffin Tin Frittatas, Lemony Dill Yogurt Dip, Guacamole and Dilly Egg Salad, served with veggie dippers and crackers.

Right: Excess liquid from Balkan-Style yogurt being strained through a coffee filter.

Guacamole is always a hit with kids and adults. Fresh cilantro and lime makes this dip come to life.

Easy Guacamole
Makes 1-1/4 cups

2 large ripe avocados
1 garlic clove, minced
a handful cilantro, leaves plucked and chopped
1/2 tomato, seeded and chopped
1 green onion, sliced
splash of lime juice
salt and ground black pepper to taste
hot sauce or jalapeno pepper, diced (optional)

Slice the avocado in half. Remove the seed. Scoop out the avocado halves with a spoon. In a bowl, mash one avocado with a fork. Dice the other avocado. Mix all ingredients. Serve with your favourite dippers-- vegetable sticks, tortilla chips, crackers or pita chips.

Demoing a quick avocado idea which is great as a meal accompaniment. Ripe avocado slices are simply dressed with finely chopped onions, a heavy drizzle of good extra virgin olive oil, generous splashes of lime juice, freshly ground pepper and pinches of coarse gourmet salt such as fleur de sel. What you get is smooth creamy goodness with refreshing citrus notes and little bites of onion and crunchy salt bursts assembled in less than five minutes!

Complementary fresh dill brightens and perks up this simple egg salad.  I can't get enough of its heavenly heady aroma, a blend of mint, citrus, and fennel with a hint of sea air.

Deelish Egg Salad

8 eggs
1/2 cup mayonnaise
1 tsp. prepared Dijon mustard
1 stalk celery, peeled and chopped
¼ cup green onions, dill or chives

splash of lemon juice
salt and pepper to taste
1/4 tsp. paprika

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and onions and/or herbs. Season with lemon juice, salt, pepper and paprika. Stir and serve. Try it in a wrap or sandwich. Scoop it with pita crisps or crackers.

The coming together of our food ideas-- instagram worthy shots!

Broccoli Cheddar Muffin Tin Frittatas hot out of the oven!

Digging in after all the paparazzi food shots!!

Not quite ready (me) but a nice group shot it is! Thank you for another fun session ladies!

It's all about Japanese sushi rice this week... and the variety of ways you can serve it- Can't wait!