For the Love of Food

In case any of ya'll were wondering...

2011-06-10T13:12:00.002-04:00

My blog moved as of 2011. You can find it by clicking on the picture below...

NEW HOME!

2011-01-06T21:25:00.000-05:00

You can now find me at Chez Sasha!

Happy Belated New Year!

2011-01-04T00:05:00.003-05:00

I hope you all rang in 2011 with sweet kisses, smiling faces and overflowing champagne flutes.
I just got back from a perfectly decadent four-day Montreal getaway so now I have the energy to keep working on a few new things and by next week, I hope to resume blogging regularly.

See you soon!

Merry Christmas and Happy Holidays...

2010-12-25T12:26:00.002-05:00

...from your currently absentee fellow blogger!

NEW NEW NEW!

2010-12-21T22:30:00.002-05:00

Dear blogosphere,

For the Love of Food will be undergoing a serious transformation and the final result will be revealed in the beginning of the new year.

Happy holidays and see you soon!

Love,
Sasha

2010-12-21T21:24:00.002-05:00

You can now follow my blog with bloglovin!

Tips For a Successful Dinner Party

2010-12-18T15:08:00.007-05:00

I love entertaining at home – it’s more comfortable and relaxed than going out, and I get to choose what we eat and drink.

With the winter holidays in full swing, people are more likely to throw brunch/dinner/cocktail parties than any other time of year. So here are a few tips for throwing a successful party at home:

- DO NOT use new recipes for the first time for a party, or at least not more than one. Make sure you use recipes you’ve tested and perfected.

- DO plan out in what order you’ll start cooking the dishes, according to each dish’s cooking time.

- DO NOT try to trim the fat. Sometimes when I cook, I use less butter, cream or cheese than a recipe calls for to cut down the calories and make the dish healthier. Or I substitute butter with extra virgin olive oil. Or use low-fat versions of things. But do not do this for guests! Parties call for decadence so feel free to use extra butter!

- DO prepare whatever you can the day ahead – be it a pie crust, a beef stock, chopped garlic or filling the salt and pepper shakers. Starting party preparations a day before greatly reduces any possible stress that cooking for guests may cause. Also, prepare the tablecloth, napkins, plates, silverware, stemware and platters…which brings me to my next point…

- If you are expecting ten guests or under, DO use glass plates and real silverware! No paper or plastic! Using real dishes serves two purposes. 1.) It is much more appetizing to eat from real dishes as opposed to disposable ones, and 2.) It lets your guests know than you don’t mind doing the dishes for them or taking the extra time to fill the dishwasher. If you’re expecting more than ten guests, you might simply not have enough plates for everyone, in which case it’s okay to use disposable plates.

- DO NOT forget to chill the drinks that need to be chilled! And DO make sure you have enough ice.

- DO surprise people! Don’t be afraid to serve interesting, unexpected foods and flavors. Your friends trust you and they’re more likely to broaden their flavor horizons with your encouragement. Besides, wouldn’t they feel super-guilty knowing that you spent all day making escargot and chocolate-covered bacon and they didn’t even try it?

- And above all, DO enjoy yourself! Yes, it is stressful overseeing the food and drinks, and making sure your guests like everything (and that they’re getting along, right?) but don’t forget about yourself. Once all the food is served, relax, grab a drink and enjoy your friends’ company.

Here are some dishes that I recommend for parties:

Roasted Red Pepper Soup

Roasted Garlic White Bean Dip

Bacon And Blue Cheese Stuffed Mushrooms

Carrot Cake

Apples Flambé Parfait

Kampot: that other Russian drink...

2010-12-15T19:25:00.007-05:00

During Soviet times, and even in the ‘90s when I lived in Ukraine, soda and fruit juices were luxuries reserved for special occasions. They were readily available in stores but not affordable for the general public, my family included. Kampot, a homemade fruit drink, was a much more popular choice for everyday consumption. Fresh seasonal fruits were affordable and available for everyone, and there was always a caring mommy or grandma to make enough for a few days ahead. In America, most people can afford to buy all the soda they can drink, and then some. (However, most Russians here inexplicably gravitate towards seltzer water [?]) Here, it is a luxury and a pleasant surprise to come across homemade kampot; and it is always welcomed with open arms. This mostly happens in Russian restaurants and diners, as few bother to make anything at home anymore.

Earlier this week, a co-worker was telling me about how she still makes kampot all the time and she inspired me to follow suit. Kampot is very easy to make and most of the cooking/prep time is inactive. Fruits and sugar are boiled with water for about 45 minutes and then the mixture is refrigerated. Any variety of fresh or dried fruits will do, however, apples and sour cherries are the usual suspects. The end product is refreshing, satisfying and slightly reminiscent of fruit punch.

For this, I used one apple, one pear, the peel of half an orange, a handful of dried cranberries and two tablespoons of sugar, for five cups of water. This is how it’s done:

Chop the fruits into about 1” pieces. Combine all the ingredients in a large pot…Add water…

Bring to a boil and simmer partially covered, for about 30 min, until the fruits are soft…

Turn heat off, add more sugar if desired, and cool. Refrigerate overnight, strain and serve cold.

Cheers!

"My name is Sasha, and I'm a chocoholic."

2010-12-13T22:55:00.001-05:00

This is the fastest, easiest way to satisfy a serious chocolate-tooth.

Whoever you share this fudge with will be seriously impressed. Don’t dare tell them how little work went into it! Also, this ‘whoever’ might fall in love with you, so share with caution – it’s that good!

Walnut Chocolate Fudge

Adapted from this Anne Thornton recipe

(Yield: 12 pieces)

Ingredients:

1 1/5 c semi-sweet chocolate chips

1/5 c dark chocolate chips

10 oz sweetened condensed milk

1 tsp espresso powder

1/4 tsp salt

1 tsp vanilla extract

1 c chopped walnuts

Combine the chocolate, condensed milk, espresso powder and salt in a sauce pan, and melt over low heat, stirring almost constantly. Turn heat off and stir in vanilla and walnuts. Spread mixture evenly into an 8-inch square pan lined with wax paper/parchment paper/foil. Refrigerate 2-3 hours, or until fudge has hardened. Turn fudge over onto cutting board and peel the paper/foil off. Cut into 12 squares with a sharp knife. Share with someone you like and refrigerate the rest in an airtight container.

Winter Break Plans...

2010-12-12T15:58:00.006-05:00

Hello, all. I hope you've had a fabulous weekend.

I had my last class of the fall semester on Friday, and even though I still have 3 finals to worry about, I already feel like a free woman...for the next few weeks at least. Here are some things I plan on doing during the time I have off:

Taking another trip up to Montreal to celebrate the coming new year and to pursue my gastronomic explorations. Can't wait to have some authentic poutine again!
Designing a semi-new layout for this blog.
Writing posts on: more 'beginner cook' tips, food storage tips, and healthy cooking/eating tips.

My more specifically food-related goals include:

Making cupcakes. I know this may not seem like a feat to many of you but as mentioned before, I fear making complicated desserts, especially ones that involve frosting. But I do want to continue trying to get over this fear, and soon. I don't even like eating cupcakes that much (they are so messy!), but they are beautiful, no?

Making chicken pot pie. Unlike cupcakes, this is a dish that I actually ADORE! Can anyone recommend a good recipe?
Making chocolate fudge: enough said.
Making a cheesecake...fear again. But Giada does make it look I easy!

My food plans outside the kitchen include paying visits to:

of Park Slope, Brooklyn. Fish & Chips and deep-fried Twinkies? Uh...duh!

The hidden burger place of Le Parker Meridien hotel in Midtown.
The menu only has burgers, fries and milkshakes.
What else can one need?

What are your plans for the holidays?

Pork Stroganoff

2010-12-08T19:53:00.002-05:00

Yes, this classic dish is usually made with beef but I like pork better.

There are countless Stroganoff recipes out there and this one is mine. It can be served any starch of your preference.

(Yield: 4 servings)

Ingredients:

1 lb pork loin

2 tbsp olive oil

1/2 tsp salt, 1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp dried thyme

1 large yellow onion, sliced

1/2 c sour cream

1 tbsp deli mustard

1 tbsp Parmesan cheese

1 tbsp chopped dill

Slice pork into 1-2”-long, 1/4”-thick strips. Heat oil in a sauté pan on medium heat. Add pork and seasonings. Sauté for 5 min, stirring occasionally. Add onion and cook for another 5 min. Then add sour cream, mustard and cheese. Stir, re-season if necessary, and garnish with dill.

Two reasons to celebrate...

2010-12-07T00:31:00.001-05:00

It is my birthday today! Yes, I am a whopping 20 years old today.

And, this is also my 200^th post! This is pure coincidence…

I would to thank all of you out there who read my blog. I am so glad we share this love for food and for eating. As always, if you have any questions, suggestions, comments, or life philosophies you wish you share with me, don’t be shy! : )

Now, here are some brownies I made sometime last week using this Neely recipe. I had high hopes for them as they looked so lovely on the TV but in my own kitchen, they were a disaster. This is a nice picture though, no?
I used the exact brownie recipe but decided to use a classic cream cheese frosting and toasted coconut flakes as opposed to the orange frosting in the original recipe. The problem turned out to be the brownies themselves. I followed the directions exactly but the brownies got stuck to the foil-lined pan and the top cracked by the time they cooled and were ready for the frosting. They just fell apart. After a heavy dose of frosting, coconut and overnight refrigeration, they were edible, but I don’t think I’ll be using this recipe again.

Tips for beginner cooks, part deux

2010-12-04T22:29:00.002-05:00

Here is another set of tips for the novice cooks out there:

-DO NOT use jarred minced garlic. It is no flavor! It is a waste and a disgrace!

Garlic is one of God’s greatest gifts to humankind (along with butter and cheese, of course). Fresh garlic, when chopped and used properly, can add the most wonderful flavor to almost any dish. Do it justice! Buy one head at a time and store it in a dark, dry place.

-DO invest in a pepper grinder and use it! This is the same concept as the garlic. Freshly ground pepper provides a distinct, simple layer of flavor to food. If you go for the boxed, pre-ground kind, you might as well omit it altogether.

-DO make your own croutons. The kind you can buy in the store are always on the stale side, and full of preservatives and other nasty stuff. It’s really simple to make your own: chop bread, heat skillet on low heat, add bread to skillet, drizzle with olive oil, add salt and any other spices you desire, cook for about 12 min, stirring occasionally, until croutons are crispy and brown. Viola!

-DO use lots of fresh herbs. Most dishes benefit from the addition of chopped, fresh herbs toward the end of the cooking process, or as a garnish, just before serving. I find that parsley is the most versatile herb to have around, but the world of herbs is an extensive one so explore!

*Image: Give the Bitch Her Chocolate: The Feisty Foodie Edition. Ten Speed Press: 2009.