Yuliya's Blog


Baked Eggs with Broccoli and Shiitake

baked egg broccoli shitake

This is a great way to use leftover steak or any other meat in a breakfast dish, or omit the meat altogether making this a vegetarian dish. I love the combination of crispy garlicky croutons, broccoli, mushrooms, and runny yolks. Broccoli works particularly well with shiitake mushrooms, but any other type of mushroom will do. You will need oven-proof ceramic ramekins to bake this dish in.

Uzbek Plov with Pomegranate Seeds

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Plov (aka Pilaf, Pilau, etc) is a prominent feature in the regional cuisines of the former Soviet Republics of Uzbekistan, Tadzhikistan, Turkmenistan, and Azerbaijan, all located in the region called Middle Asia. Each country has its own variation of plov and different methods of preparation. Plov’s main ingredients are meat, rice, carrots, and onions with occasional addition of other goodies like raisins, dried apricots, pomegranate seeds, garlic, and various spices.

Colorful Bell Peppers Stuffed With Beef and Rice

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Last week I bought a bag of colorful bell peppers at a local veggie store and immediately thought of our traditional family recipe – stuffed bell peppers. When I was little, my mother made this on so many occasions when we had guests over. She would stuff the peppers with ground beef and rice mixture, simmer peppers in a creamy tomato sauce, then serve with mashed potatoes.

Holodets (Russian Pork Aspic)

Holodets, or studen’, is a traditional Russian dish dating back many centuries. Holodets is essentially a meat jelly made by cooking pork parts that contain a lot of bone, skin and cartilage (such as legs, ears, and even hooves). That’s what mom said when I asked her how to make it. My first response was:…

Pork Loin Stuffed with Mushroom and Black Currant

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Pork loin is a very versatile cut of meat that can be used in many dishes, but I find its taste quite bland and boring. I feel it needs to be perked up with complex tastes, especially when making pork loin roast. In this recipe, I made a roll-up style pork roast with mushroom, sage, and black currant filling. I liked the note of sweetness from the dry black currants and how it was offset by slight bitterness of sage. I also made horseradish-mustard sauce to complement the roast and to give it some punch. Overall, I liked how well-rounded this recipe turned out.

Beef Curry in a Pumpkin

Halloween is upon us, and I’m in the mood for cooking something pumpkin-related again. Actually, this is “take two” of last year’s recipe, the previous one being kind of a disaster. See last year’s post here. Although it was edible, my pumpkin certainly did not look pretty last year. I overfilled the pumpkin bowl, and…

Goulash (Hungarian Beef Stew)

This super-tasty beef stew originates from Hungary, but Russians have introduced it into their cuisine a long time ago. Now it’s pretty much a staple in many Russian households. The key is using copious amounts of paprika. Paprika is a red spice made from grinding sweet peppers or chili. For this dish, a mild sweet…

Orange and Soy Marinated Pork Tenderloin

(shown here served with “Fiery Eggplants” and spaghetti sprinkled with black sesame seeds) This is another one of my creations. I was actually pleasantly surprised how well it turned out. The marinade flavours combine well together and permeate the tender pork meat while marinating overnight in the fridge. I then baked the tenderloins covered with…

Pumpkin Stuffed with Beef Curry

Every October, mounds of bright orange pumpkins outside the grocery stores have me wondering if pumpkins can actually be used for something other then making a jack-o-lantern or a pumpkin pie. This year, for the first time, I decided to cook  a pumpkin. Pumpkin is essentially a squash, and squashes usually work well together with…