Today I want to share something very special. Usually, buckwheat is found in the organic foods sections of the supermarkets and not really popular among those who are not after pure organic and healthy food lifestyle. However for me, born and raised in the long gone Soviet Union, buckwheat is a taste of childhood, no less than that. Back then, unlike many other foods, buckwheat was freely available in the stores, and that made it one of the pillars of russian cuisine. The dish I am about to show you had no name other than “buckwheat with meat”… But I’ve taken it a bit further, upgraded it to the next level, if you like, and took the liberty to compare it with another dish I really like – persian pilaf, as, mind you, the preparation steps are almost identical. Hence, here I am, giving you the “buckwheat pilaf”, a dish which is about to change all you’ve known about buckwheat till now!
Smoking has always been one of my all times favorite ways to serve fish. I’ve smoked salmon, hot and cold, also tried smoking grouper and mackerel… So today I am smoking rainbow trout on cherry wood, the classic way. So… here we go!
To the most of us grilling is directly associated with meat… Fish, in the best case. But hey, here’s one proud carnivore who loves grilling veggies! And I must admit, I have a confession to make – I love grilling veggies. Be it an eggplant, a capiscum or asparagus – flame charred they all taste much better. Mushrooms, however, are a story of its own. Just grilled they are more of a meaty texture, but you can really take it any way your imagination goes. So here’s what I called “pizza without a dough”, and trust me, this does taste like a pizza with mushrooms.
Sooo…. I finally got my smoker! Before moving to Sydney I had a Weber Smokey Mountain cooker, which I unfortunately had to leave behind. For the last 6 months I’ve been doing market research trying to find a better smoker, but eventually I am back with my trusty “R2D2”, as my two little “Star Wars” fans named it.
Today I am going to talk about one of those recipes demonstrating how the basic techniques make an amazing outcome. Turkey legs are among the cheapest cuts of meat you can get, but, cooked right, will become a real treat!
All right, I have a confession to make… I never ever baked anything with yeast. Always considered the yeast dough as too complex, requiring too much effort and, well, just not worth wasting time on. The other excuse was I was too lazy to knead and I had no stand mixer. But here I am, presenting my homemaid crazy soft and tasty hotdog buns, which, when shaped, can easily be made hamburger buns or simply soft bread rolls.