Lyudmila Gurchenko
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Recipe Of Her Youth - Yahoo Recipe Search
Taste of HomePeople of all ages enjoy this Mexican-flavored noodle bake. When my sister-in-law cooked for a youth camp several years ago, she multiplied the recipe. It was an instant success. —Karen Buhr, Gasport, New YorkFood52Remember Pixy Stix -- those straws filled with powdered candy? They were one of the most coveted candies in my elementary school lunchroom. Powdered fruit-flavored treats were having a moment in the 80s and 90s. The first thing I learned how to make was Kool-Aid. After watching my Mom pour the powder and sugar into a pitcher and add water a few times as a toddler, I decided I could take on the task. You can imagine the mess. All those childhood memories came flooding back when I spooned a bite of Berry Bavarian into my mouth at Destroyer in LA. Covered in bright red berry powder, it had all the intense fruity flavor of those candy powders of my youth. Since then, I've been itching to make something with berry powder at home. These toasts are meant to evoke all the flavor and texture of eating a bowl of yogurt and fruit with granola in a hand-held format. Make the bread and fruit powder ahead of time for delightful, quick breakfast toasts throughout the week. They also do well as a surprising, made-to-impress brunch party dish. The bread is a nut-filled variation of my Birdseed Bread, adapted from Sarah Britton’s Life-Changing Loaf of Bread recipe on her blog, My New Roots. It works equally well for savory open-faced sandwiches and toast.Food52I had my first chocolate salami in 8th grade, my friend Eliza lived on the other side of Union Square park and on the way to her house we would often pass through the farmarket, and there was a lady there who sold chocolate salami - it was chocolate filled with chunks of tea biscuits, and I was so enamored with them that I made some myself. It was one of the first things I "cooked" without a real recipe. Fast forward a hundred years or so to last summer when I was doing desserts for an Italian place and I remembered the chocolate salami of my youth (that's what she said). In recreating the recipe I took the elements of a classic Italian "dessert" espresso, Sambuca and amaretti cookies and incorporated those flavors adding candied ginger for a bit of chew and pistachios as much for flavor as for aesthetics. I add white chocolate chunks to mimic the fat in regular salami. I like to serve this with crostini drizzled with excellent olive oil and a bit of salt plus a dollop or two of marmalade (orange, grapefruit, ginger). This makes a great gift as well--in it's uncut state (geez) it looks just like a salami- especially if you don't get too perfectionist about it been smooth and let it stay a bit crinkly. There are other more traditional recipes that include eggs, I find that including raw egg adds an element of danger that is unnecessary, and these keep longer and safer without it. Food52'er Zindc reminded me of a substitute for the dear and expensive fennel pollen " Since it's there mostly for flavor, lightly toasted and finely ground fennel seeds might be a workable substitute."
