Seared Duck Breast

Oh, for all of you duck lovers out there this is a simple and fast way to enjoy duck in minutes. I use this product-Breast Magret (literally the breast of a fat duck) is boneless, leaving nothing but the leanest, most savory portion of the duck, which is why many people have come to know it as the "duck steak". Look for it at gourmet meat section of the store.

It usually comes in a set for two breast connected by the skin. Cut it in the middle and score the skin part in criss cross manner, do not cut through the meat, just score the skin part.

Preheat a large saute pan on high heat. Put a little bit of olive oil and place breasts skin side down on the pan. Sear it on high for 10-12 minutes till most of the fat is rendered and it has a crisp top. Flip to the other side leave for a few minutes and then place it in the oven for another 10 minutes to have it done at Medium Well. I cook it this way because my kids also eat this for diner, if it is just adults and you would like to enjoy it at Medium Rare with some blood cook it less time. Remove it from the oven and rest it on the cutting board under the foil for 10 minutes before cutting.

Resting it allows all and natural juices to redistribute itself and meat will be very juicy. When ready to serve cut it on a diagonal in a very thin slices and serve it with you favorite side. I did served it with Napa cabbage with leeks and raisins and cauliflower gratin.

Enjoy and Happy Eating!

Napa Cabbage with Leeks and Raisins (Vegetarian)

Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables. Leek has a wonderful mild onion flavor and is very easy to use in a variety of dishes. It adds a crunchy texture and creates a wonderful base when mixed with many different spices. I decided to pair it with Napa cabbage which happens to be my favorite in cabbage family. It has a lighter texture, wonderful crunch and is loaded with Vitamin A and C.

I take one big leek wash it thoroughly especially inside (it grows in sand, wash it a few times). Cut lengtwise and then chop. Start a saute pan with olive oil and add leeks to it. Let it cook for a few minutes stirring, let it sweat not brown. After 5 minutes add one table spoon of Cumin. I love this particular spice for the smoky flavor it adds to the dish and is especially valuable when cooking vegetarian dished. Let it cook together for another 10 minutes. Your whole room will be filled in wonderful combinations of different aroma.

Add two cups of untreated organic raisins and one cup of red vinegar, stir it all together and let cook down for about 30 minutes on a low flame. Keep stirring periodically to prevent from sticking. Turn off and let stand for about 20 minutes before serving. It will be a wonderful combinations of sweet, smoky flavor-just delicious! I served it as a side to a seared duck breast it was a perfect combination and I highly recommend it.

Enjoy and Happy Eating!

Cauliflower Gratin

Califlower is a vegetable that is often overlooked on food markets shelves. It is easy to prepare and has a lot of nutrutional value to offer. I'm lucky enough to get the best of this breed from Satur farm in North Fork of Lond Island, New York that offers some of the best vegetables on the market. Beautiful herbs, delicious micro greens, specialty salads, leafy greens, meaty heirloom tomatoes and sweet, crunchy root vegetables. As a chef at premier Manhattan restaurants such as Lutèce and Le Bernardin, Eberhard Müller dreamed of produce that would meet his exacting standards. He and his wife began Satur Farms as a way to supply vegetables and herbs to his own restaurant, but they quickly discovered that other top-level chefs were clamoring for their harvest. Their cauliflower has a citrus color of the head.

My two favorite ways to prepare it are roasting and making a cheese gratin out of it. Cut cauliflower head into small florets and discard the stalk and leave part. Steam or blanch florets for a few minutes, drain and place it in oven prof casserole dish.


Now to make a sauce start a few table spoons of unsalted butter in a saute pan. Once it is melted and the foam subsides add a couple table spoons of regular flour and stir constantly to make a roux (base for the sauce). Next add 2 cups of heated whole milk and stir to make a sauce for a few minutes till it thickens. Off the heat add one cup of grated smoked Gouda cheese and pour over the cauliflower in the casserole.

Top the gratin with grated Parmesan cheese and place it i the over at 375 degrees for about 25 minutes, then another 5 more minutes under the broiler to get the best crust on top.

Enjoy and Happy Eating!

Quinoa and Vegetables Salad

Quinoa was a staple of the ancient Incas and means "The mother of the Grain". It's high in iron and has a distinctive flavor and fluffy texture. It makes a tasty choice for Eden salad and pilaf when cooked. (package information)
A few years ago when I saw this grain at gourmet food store, I did not know anything about it. At this time it is widely available at any store and my personal all time favorite ingridient for mixing into diner salads. It is perfect with any vegetables combination, hearty and delicious new grain to explore.

Rinse it under cold water a few times to wash out any saponins (naturally occur) .To cook it- cover it with water like rice proportion and cook until all liquid is absorbed. I cooked all grains in organic chicken stock because I think it add depth of flavor and creates a wonderful base for furthering the dish. When cooking this particular grain I turn off the heat while some of the liquid still remains in the pot. When grains are cooked they are like perfect little shiny pearls. One package makes 3 cooked cups.

Today I mixed it with one chopped red bell pepper (loaded with vitamin C) half bunch of flat leave parsley and half of bunch spring onions. Then I added my new favorite greens-Mache salad (gourmet lamb's lettuce) that has a wonderful sweet texture to contract scallions and great crunch. Mix it all together, add a little of extra virgin olive oil for a shiny finish, sea salt and black pepper. Enjoy as much of it as you like - it is all super foods in one, loaded with unbelievable nutritional value and great taste!

Best Shepherds Pie

This is a cold winter season classic. Perfect for a family diner or to entertain with. This dish can be prepared in advance and finished up in the oven half and hour before serving. It has all the favorite ingredients topped with the best mashed potatoes crust.

Start a saute pan on high heat and start browning the ground meat with extra virgin olive oil and cook for about 10 minutes till meat is not pink. Then add chopped onions and celery and saute for a few minutes. Saute it all together for about 10 minutes. Add one table spoon of regular flour, tomato paste, salt and black pepperand incorporate it all together. Add Worcestershire sauce and beef or chicken organic stock and simmer for 20 minutes. Next add frozen organic vegetables mix it all together. I find that it works the best for this kind of recipes I use a mix of peas, carrots, corn and green beans.

Pill 5 big Yukon gold potatoes and boil for about 20 minutes then drain and return to the same pan to mash it. Add butter and cream incorporate it all together and add most of the one cup of grated Cheddar or any good melting cheese you have.

Transfer meat and veggie mixture to oven prof casserole pan and top it with potatoes mixture and sprinkle with the rest of the grated cheese.

Place it in the preheated to 400 degrees oven for 30 minutes, last few under the broiler to get a crusty perfect top! Let stand for 10 minutes and ENJOY!

White String Beans, Tomatoes and Feta Cheese Salad

I like the simple way this salad is made with big and clean flavour. White sting beans have delicious delicate flavors and is a perfect vegetable to use in salads and many side dishes.

Bring a pot to simmer and drop your beans in. Keep testing it takes about 7 minutes to cook it al dente (to still have some bite to it). Cooking times varies depending on the quality of the bean. Once ready drain it and shock with cold water to stop cooking process completely. It is also a perfect snack option for kids and adults!

When ready to assemble your salad cut beans in half, chopped small tomatoes or if using grape size tomatoes add it whole. Then add fresh feta cheese in big chunks. To dress the salad add a little of salt (remember Feta is pretty salty) . Add extra virgin olive oil and rice vinegar. I don't like using dressing for this salad just oil and vinegar to make the clean taste of it more pronounced.

Enjoy!

Shrimp Scampi with Fettuccine

Shrimp are anything but small in their nutrient density. Food ranking system qualified shrimp as an excellent source of selenium and unusually low-fat, low-calorie protein--a four ounce serving of shrimp supplies 23.7 grams of protein (that's 47.4% of the daily value for protein) for a mere 112 calories and less than a gram of fat. Shrimp also emerged as a very good source of vitamin D and vitamin B12.

This is my favourite pasta with shrimp dish that takes less then 20 minutes to make! You can purchase piled shrimp 2lb. and just deveine (take back black vein out) it and get ready for the pan. For the sauce start with olive oil and butter in the pan, then add some chopped garlic to it and a cup of while wine, drop in your shrimp and cook for a few minutes on each side till pink color.

When purchasing pasta I like to get it from authentic Italian stores that offer a big variety of interesting fettuccine and different types of long flat noddles which is perfect for this dish. Put you pasta water get it to a boil. The last few times I made this dish with frozen shrimp I bought from Costco already with the sauce. I really like the way it came out and did not see any major taste difference, so I recommend it. It is very convenient to have on hand in the freezer and make for diner in almost no time. It comes in a box keep it frozen till ready to make, start at the same time with you pasta water(cook pasta according to package direction, as it varies with each brand). Heat a large saute pan and add shrimp from the package to the pan. You will see sauce will start to melt and shrimp will be pink, turn to the other side in a few minutes. The whole preparation takes less then 5 minutes. Once the pasta is ready drain it and transfer to a deep serving plate. Top with with the shrimp in sauce , mix it well and top with some freshly chopped parsley, lemon zest and indulge!

This amount will serve 4-6people.

Spinach Pie (product review)

I like cooking a lot, but sometimes I want something new, fast and just as delicious. I tried making spinach pies from scratch a few times. It was fun for me experimenting with phylo dough and making a filling from scratch. It takes quite a bit of time to make and now with two kids at hand not a very practical way...I have tried a few different brands and personally think it is one of the items that is great from from the frozen section! I purchased individual spinakopitas it was very good as well and handy for a party to serve as an appetizer.

This particular spinach pie was purchased at Trader Joe's. All natural ingredients services 5. We all had it today it was a HUGE success with both of my children!

Eggs Benedict

This is a restaurant classic served with hollandise sauce. My husband is making it much simpler with lot of flavour and a twist! For our chilrden he makes scamble eggs for now and assembles the sandwich the same way.

Put a pan of water to a bare simmer. Add 2table spoons of vinegar and swirl a couple of times with a kitchen spoon. Then, first cracking each egg into a cup, gently drop 4 eggs into the simmering water and cook until just set, 3 to 5 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain.



Toast English muffins or brioche buns. To prepare our substitution for a hollandise sauce take organic mayoness and mix it with grain mustard and chopped fresh dill. Now for the twist- originally this dish is served with pieces for a crisp beacon, BUT we substituted it with lox-smoked salmon (thanks to Alex, wonderful idea!!!) To assemble, place the English muffins on the plate and spoon over the sauce. Top with the poached eggs then a slice of lox and another spoon of sauce over the eggs.


If you have an extra 15 minutes to spend (or do it at the same time as egg, different pan) we also add a simple side to it. Slice one big onion and start it in a pan with extra virgin olive oil. Once onions are soft add a few chopped tomatoes(no tomatoes on hand- no problem! Substitute with a small can of organic diced tomatoes) to it and continue cooking on a small flame. Add salt and pepper and few rounds of balsamic vinegar, simmer on low for 10 more minutes.

Enjoy and Happy Eating!

Cioppino - Fish Stew

This is a classic fisherman stew made easy for all of us busy moms! It is a very versatile dish in terms of types of fish and seafood that can be used in it depending on one's preference. In our household we are not big fans of mussels and clams, so I make it with fresh fish cubes and sometimes also add shrimp to it. Benefits of eating wild fish are known to all of us, we try to have it at least once a week for diner I hope you are too!

I buy fish cubes from Freshdirect.com which is perfect for this particular dish. They have scarps from daily boat of fresh fish they get. Once they cut out steaks and fillet it some small pieces are left to make this is a perfect option for this recipe. It is assorted fresh fish cubes ready to be made! I start with 2 lb. of fish cubes, usually 3 different types like tuna, salmon and some type of white fish, works out great as they all have different flavours. Wash the fish cubes and pat dry.

Take one fennel bulb (save the top part for garnishing later), one large onion and few garlic cloves or a table spoon of garlic paste. Cut in thin slices and start in the pot with extra virgin olive oil. Saute till all translucent for about 15 minutes. Add in sea salt, black pepper and 2 table spoons of tomato paste or organic ketchup, and stir till all incorporated.

Then add one glass of a good white wine and one 28-ounces can of organic chopped tomatoes in juice (or fire roasted tomatoes) and one pack (4cups)of organic fish stock which is widely available in supermarket organic section(or substitute with water), cover and bring to boil then reduce to simmer and leave for 30 minutes.

If you are making this in advance do it up to this step. I have served this at diner parties and it was great success. Once you are ready to serve it just bring the pot to a boil again and drop fish cubes in. Simmer gently on low flame for 10-15 minutes. I like fish to be poached in this sauce if you like it softer consistency leave it for a few minutes longer.

To serve it ladle in in deep soup bowl garnish with chopped fennel tops and serve it with a big piece of rustic country bread.

Enjoy and Happy Eating!

Thank you to All!

Dear Friends,

Now that you all know about my new ongoing adventure I want to thank you for all the warm wishes and your interest in my blog!
I have many interesting meals planed for the next few days and most recipes will not take more then 30 minutes to make!!! I will not be making every single thing from scratch, BUT it will sure be the most delicious and healthy choices.

During weekends Vadik (my husband) is usually in charge of breakfast preparation and will be making "A PERFECT EGGS BENEDICT'' a restaurant classic with a twist that all of us love so much and will be able to make at home in almost no time. Also to come "Fish Ciopinno Stew" a classic version made easy, "Spinach Pie", "Shrimp Scampi", "Freshly baked Croissant",
"Roasted Squash and Arugula Salad".

Keep checking and ENJOY!

Baked Pasta and Vegetables Casserole with Robiola Cheese

I like buying new ingredients and testing it for my food concussions. Exploring new flavours is a very exciting way to expand our gastronomic horizons and add new dishes to one's cooking repertoire. In our house pasta is all the way on the top of preferred dishes to make for the obvious reasons. It is fast and very versatile with endless possibilities for variations i make it once a week.

This week I purchased Robiola cow's milk cheese from Piedmont region of Italy, cornetti picanti pasta and a new green item Tat Soi from farmers market (spinach like).



Start you pasta water in a big pot of water. At the same time take 4 zuccihinis cut them leignwise and then slice in 1 inch pieces. Start saute pan with olive olive and start sweating zuccihinis. Once the pasta is aldente drain and mix it with zucchinis and greens and place in a casserole oven proof dish.



To make sauce melt 1/2 of a stick of butter in a saute pan then add 2 table spoons of regular flour and whisk it together. Add 2 cups of milk and continue whisking on simmer. Add half of Robiola cheese cut in a small pieces and add it to a sauce pan. After 10 minutes once all cheese is melted pour it over the pasta in a casserole dish and add the rest of the cheese in small pieces on the top. Add some bread crumbs to help form a little crust in the oven. Place in the oven at 375Degrees for 20 minutes then under the broiler for another 5 minutes.

Enjoy and Happy Eating!

Chicken and Fall Vegetables Stew

This is an easy and fast alternative to a regular winter meat stew. If you are tired of meat and potatoes and want something hardy to keep you warm at night during cold weather be sure to give this recipe a try. My personal new favourite!

Take 4-5 pieces of organic skinless, boneless chicken tights. Cut in small pieces and let brown with olive oil in the hot pan.

While chicken is browning chop finely half of punch of celery stalk and 2 small carrots.

Add to chicken pieces and stir. Cut one red bell pepper and add to the pan. Let it all saute together.

Add one tea spoon and garlic paste or just chopped garlic and one tea spoon of organic ketchup, stir. Once it is all incorporated add a table spoon of a regular flour to thicken the base a little. Stir constantly to prevent from sticking.

Take 4-5 small green and yellow zucchinis cut leingwise and then cut in 1 inch pieces and add to the pot. Mix everything together and add one cup of organic chicken stock.

Once stew comes to a boil reduce to simmer and keep for 15 minutes. I like zucchinis to still have a little bite, if you prefer them to be very soft keep it a few minutes longer. Once off the heat add half a bunch or fresh cilantro and stir.

As it is with any stew it gets better the longer it sits, make it in the morning to enjoy for diner. Serve is with some toasted rustic county bread to scoop up all the sauce!

Enjoy and Happy Eating!

Chicken Rice Pilaf

I make this dish for my daughter is it her most favourite from my cooking repertoire. This is a very easy recipe that takes very little time to make. I make is with chicken and jasmine rice as i like the firmness of it. It can also be made with lamb and any rice grain you preffer.

I use a half of family pack organic skinless boneless tights (4-5 pieces). Wash and dry, cut in small pieces. Once the pot is hot put extra virgin olive oil and place chicken pieces in to brown. When lightly browned on all sides add finely chopped onions and carrots and let saute together with chicken pieces for 15-20 minutes.

Then add and 3 Small cups of jasmine rice and twice as much organic chicken stock. DO NOT mix. Liquid should cover the rice by an inch.

Cover the pot and let simmer till all liquid is evaporated. Let stand for another 10 minutes once off the stove. To serve it fluff it lightly with fork and serve as a delicious dinner!

Enjoy and Happy Eating!

Radishes and Cucumbers with Dill Russian Salad

This is a classic from childhood. I decided to post it here for my American friends, since for them it just might be something new and interesting to try out one night.


Radish is a root vegetable that has anti-bacterial as well as anti-fungal properties. It is beneficial for cough, respiratory problems, digestive disorders, asthma, bronchitis and liver and gallbladder troubles. Radishes are a very good source of vitamin c and vitamin k. They also contain riboflavin and vitamin b6.


When I buy radishes I always look for the ones that are attached to the leaves to ensure freshness. Wash them cut all the stems off and slice thinly. Pill cucumbers or if you are using hot house ones leave the skin on. Slice them in a similar manner as radishes. Chop half bunch of fresh dill and add to the salad bowl. To dress up this salad use Organic Sour Cream a couple of spoon full and mix it all together. Enjoy it as an appetizer.








Happy Eating and Enjoy i think Julian DID!

Roasted Balsamic Vinegar Brussel Sprouts and Potatoes

Have you heard of Brussels sprouts before? It was cultivated in ancient Rome! Brussels sprouts are among the same family that includes cabbage, collard greens, broccoli and kale. They contain good amounts of vitamin A, C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin.


People always tell me they don't really like them, but i think it is just widely underused! It is excellent roasting vegetable full of flavour and is very popular in my household as a side dish to big meat roasts for a company or just a vegetarian accompany to any fish for diner. I like roasting in along the side of small new potatoes which creates a wonderful balance between two.

Preheat oven to 400Degrees.





Wash your veggies and let dry. Cut stems and outer leaves off Brussels sprouts. Place Brussels sprouts on non stick baking tray along side with small potatoes or if using big new potatoes just cut them in wedges with skins on. Mix with balsamic vinegar, extra virgin olive and sea salt and freshly grounded black pepper. Place in the over for 40-60 minutes till golden brown. Keep checking it fo doness, since time varies depending on the quality of the vegatables.

Enjoy and Happy Eating!

Classic Chicken Salad/ Ceasar Salad

Ok, everyone knows all the benefits of eating chicken. It gets old after a while, but It doesn't have to be borring at all! I buy family pack size of organic skinless chiken breast. Then roast 3-4 at once in the oven.

Preheat oven to 400 Degrees.

Place breast in the oven prof dish sprinkle with sea salt and freshly grinded black pepper and pour olive oil on it to coat the breasts. Place it in the middle rack of the oven and bake for 25 minutes last few minutes under the broiler. Once ready cool down to room temprature.

When you are ready to make the salad cut 2-3 chicken breasts chop it in a small bite size pieces and place in a salad bowl. Next cut one stolk of organic celery sticks and one red onion or green scalions in a small pieces. Add organic mayo, sea salt and freshly grinded black pepper. If you enjoy having fresh herbs such as parsley or dill, go ahead and add it as well. Toss it all together and ENJOY!

TIP: if you want to make it for two meals do all the steps except mayo and store it in tapeware in the refregirator for another day.

Remaining chicken breast is perfect for a classic Ceasar Salad for next day lunch or diner. Slice it on a diaganal thin pieces and top romains lettuce with it toss the classic ceasar dressing, garlic bread croutons and Parmesan shavings.

Enjoy and Happy Eating!

Rosted Squash and Wild Arugula Salad

This is a great fall salad before main course for diner or just perfect for a quick lunch. I know that most people try to avoid cooking with squash because it is a hassle to peel and then they don't know what do it with it....But all veggies in squash family are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin E , Vitamin A, Vitamin C, Potassium and Manganese..Believe me this recipe will change that perspective for sure!

Preheat your over to 350 degrees.

Cut the squash in half. (If you just have to skip this step buy it piled in your grocery store) Toss with extra virgin olive oil, seat salt, freshly grounded black pepper. Transfer onto non stick baking tray and place in the oven middle rack for 40 minutes. Check occasionally to make sure it is browned. During roasting process the flavor of squash intensifies and concentrates. Once ready set aside pill it and cool completely.

When you are ready to assemble the salad take a large salad bowl place a pack of wild arugula or mizuna leaves ( it can be any peppery flavour green to create a flavour contrast) and toss with extra virgin olive oil and fresh lemon juice or rice vinegar.

I also tried it with light vinaigrette. Then add squash pieces to the mixture and toasted walnuts. To top this goodness off use either cubed Ricotta Salata (Italian cheese) or shavings of Parmigiano Reggiano.

I have done it with both it is just excellent!

Enjoy and Happy Eating!