Tuna tataki with parsley and pistachio pesto

Anybody who believes that the way to a man's heart is through his stomach flunked geography. ~Robert Byrne

There are a few new fishmongers in town that have quite a nice selection of fresh fish and seafood.Unfortunately we don't have the luxury of access to fresh seafood everyday, but it is brought in a few times a week and that is already something to make a seafood lover happy!
You say tuna! And you get my undivided attention. Tuna steak, sashimi, nicoise salad... Oh and tuna tartare! Mmmm! And then there is tataki! Or simply raw with a bit of soy.

Juicy and moist slow cooked duck breast with red cabbage puree

"Like pornography, junk [food] might be tough to define but you know it when you see it" ~Mark Bittman, Food Journalist

To me personally fast food doesn't have a direct correlation with junk food. Fast can be healthy. Depending on what you eat and where you eat it. However I do agree with Mr Mark Bittman - you know it when you see it. Now slow cooked food is a different story. Especially if we talk "sous vide" - food sealed in vacuum is cooked in a water bath for way longer than normal cooking times at a very accurate temperature, with food cooking through evenly and retaining its moisture. I've already written a few posts about my sous vide experiments this summer. It remains one of those kitchen appliances I absolutely want to have in my pantry!

Cod wrapped in brined grape vine leaves grilled with baby carrots

 "Give a man a fish and he'll eat for a day. Teach him how to fish and he'll sit in a boat with a fishing pole and drink beer all day." Lorena McCourtney, 'Invisible'

It was Friday - a day when most of the groceries stores in town get fresh fish. A few friends recommended a new fishmonger - selling frozen goodies as well as fresh fish once a week. For those that live somewhere close by the sea it may sound unbelievable, but yes - we do need to plan our meals in accordance to fishmongers' schedules. 

And then what happens - I go there on a Friday, when the fish comes in (luckily for the first time not in the morning, when everything arrived) and seeing the whole assortment, I want everything! Octopus, crab, lobster, scallops, cod, mackerel, muscles... Luckily I wasn't hungry and managed to control myself - ended up "just" with halibut, cod and octopus.

Dandellion and cherry leaf honey

"No bees, no honey! No work, no money!"

To me dandellion is the prophet of a ridge between spring and summer. When they are in full blossom. When dandellion down comes out, spring is gone - welcome summer. Right at this moment the meadows are still yellow, so you can still make it for the honey if you're quick enough. I still have some saved from last season and the fresh one has just arrived!

Wood sorrel pesto

“The clearest way into the Universe is through a forest wilderness.” ― John Muir

Went for a walk last Saturday. I want to be out as much as possible this time of year, when everything is just turning green and looks so fresh! Lime green forest - I can and, at times, do spend hours there. Herbs in my flower pots are already getting out, nevertheless, I love to hunt for the wild ones. Picked some thyme and oregano last weekend - saved some for herb infused olive oil. 

The forest is covered in a green carpet of delicious, lemony wood sorrel. Decided to go for a wood sorrel pesto - for a slow cooked duck breast (or fish, pasta, meat and anything else that may sound as a good marriage with it).

Waffle pancakes + peach&honey jam

I don't care what time of day it is! When I wake up, I eat breakfast!

Today I am slow... Took me for ever to get out of bed. I could feel my legs were dancing last night quite a bit. In heels, of course! Can't say my head didn't feel unusual either after a wedding party last night. My friends got married - laughed a lot, talked a lot, danced a lot. So when I woke up this "morning" my head was still playing some of last night's music.

Since the happy newlyweds are leaving for a honeymoon, I received a huge and absolutely amazing bonus - the wedding planner stopped by my home today and brought tons of flowers! Don't think my place ever hosted that many tulips at once. Oh, and I got the bride's bouquet! Wonder if she's implying on anything! Rhetorical question - I think I could guess the answer :).

Green parsley sauce - for meat, fish, seafood, veggies

"He who eats with most pleasure is he who least requires sauce."

Yes and no! There is a reason why those, who understand food tell their guests when serving a dish - "I do have ketchup if there's anything wrong". But then again - even ketchup may be a wonderful addition, depending on what is on the plate. One thing I will never understand is pasta, pizza or bbq'ued meat with ketchup or even french fries for that matter. 

I guess I could say the same about mayo - only to be used where it actually compliments the flavors of the dish, but to be forbidden or illegal to be used on anything delicate!

The topic on sauces may be quite extensive - there are so many perceptions of what a sauce is! Let's see what wikipedia suggests:

Garlic sauce/ marinade/ relish. In other words - Česnakinė!

"Tomatoes and oregano make it Italian. Wine and tarragon make it French. Sour cream makes it Russian. Lemon and cinnamon make it Greek. Soy sauce makes it Chinese. Garlic makes it GOOD!" Alice May Brock 

And another one - "There is no such thing as a little garlic" .

Pear poached in apple cider with raspberry sauce

"Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold." ~Judith Olney

Well not in this case! It had nothing too sweet, creamy and neither it was crammed with calories. But it sure was rich in flavor! 

I love desserts that are somewhat different from the usual and don't make you feel too heavy. After all, the dessert is something you finish your whole meal with and the taste stays with you long after the memories of starters and main courses are gone.

Another upside to making such a dessert is being able to pull it off even with surprise guests - improvise with some of the ingredients and poach them in almost anything, as long as you have some pears resting in your fruit basket!

Applesauce with lavender

"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."~Robert Fuoss
Visiting my Godparents on their farm in fall means only one thing - home full of garden goodies. Most importantly - with no extra "vitamins", such as E-something or other substances I cannot even pronounce!
During our visit last weekend they almost begged to pick as many apples as we can - the garden was so full of them, some of the branches on trees could harly hold the harvest. So we picked and picked and picked. Needless to say - "appetite increases as you eat". I ended up with half of my fridge filled with ripe, juicy and super tasty apples. 
Yesterday I decided they should be used in some way to preserve for winter. I love applesauce, but this time I wanted to upgrade it. Result - my home smells of apples, vanilla, lavender and honey - trully heavenly!

Ingredients:
* Apples (~3 kg)
* 1 orange
* 2 cups of brown sugarcane sugar (maybe a bit less, depending on how you like it - mine turned out quite (too) sweet)
* 1/2 vanilla pod
* 2 tablespoons of honey
* 1 tablespoon o of culinary lavender (blossoms)
* 1 cup water

Cooking time - around 1h 20 min. 

Peel and core the apples, cut them into cubes. In a large pot combine water and sugar. Add the zest and juice of the orange, halve the vanilla pod and throw it in. Stir until sugar disolves and add the apples. Cook over low heat - just to keep it a bit bubling, so it doesn't burn. Stir occasionally to prevent sticking to the bottom. When the apples start to soften, add honey and crushed lavender blossoms. 

It took me about 1hr 20 minutes cooking time, but it may vary depending on apples. At the end fish vanilla pod out and if desired - puree with blender. 

It turned out really good! Couldn't resist to spike it up with a dash of armagnac :).

I could say the goodies are prepared for winter, but there are a lot more apples to go through... :)

Bon appetit!

Herb and garlic butter

"Eat butter first, and eat it last, and live till a hundred years be past." Old Dutch proverb

This definitely is not a dish on its own, but so worth having it with almost anything.
I have an amazing opportunity to get some freshly farm made butter once in a while. It doesn't last as long in the fridge, therefore mixing it with something in small portions allows me to keep it in the freezer for a much longer time.
I started adding all kinds of herbs to butter and using it for bread, sandwiches, salads, fish, meat, grilled vegetables. The best part - depending on available herbs - it almost always comes out super good!

Ingredients:
* Butter 
* Garlic
* Red chilli
* Thyme
* Rosemary
* Salt'n'pepper

Leave butter at room temperature until soft. Finely chop the herbs. Carefully remove seeds from chilli and chop it. Et voila! Mix everything well with salt and freshly ground pepper to taste. On a piece of parchment paper form a roll and wrap it up. No need to soften it next time when needing just a bit of the butter - keep a knife under hot running water for a little while and cut off as many slices as needed.

Bon appetit!

Herring with balsamic reduction

Herring with balsamic reduction, pickled red onion, rye bread and capers.

For many people herring most probably associates with some "weird" food - something that our grandmother's used to (still do) put on the table at Easter, Christmas or other special occasions. For me personally it is one of the most favorite snacks that I usually indulge in when visiting my Mom and Grandma. Never risked to try and make it myself, but once I got a craving for it... Well when it happens, it happens.

Eggs Benedict

"Brunch without booze is just a sad late breakfast"

We've established a tradition with some of my girlfriends - a Sunday brunch. Needless to say - a girl thing only. Quality time to talk, laugh, enjoy good food and a glass of bubbles. We've been having such a great time for the last few Sundays, we have decided it must turn out to be our thing for as many Sundays as possible. Last week has been hectic and I did have a Lithuanian Culinary Heritage presentation on Sunday night, but that's what traditions are for - the girls must have their priorities straight.

This Sunday it was turn for Eggs Benedict. In fact, quite a modified version in comparison to the original recipe. Come to think of it... The only original ingredients on the plate were the hollandaise sauce and poached eggs. 

Home made mayo

For quite a long time mayo was off my grocery shopping list - thinking of it as an unhealthy and unnecessary item. Until I tried the home made one.

Ingredients:
* 2 egg yolks
* 1 teaspoon dijon mustard

* 250 ml the best extra virgin olive oil you can lay your hands on, I used Cuore d'Oliva, from Skanus Kampas

* 1/2 lemon for freshly squeezed juice
* 1 tablespoon Worcestershire sauce
* 2 garlic cloves
* Salt
* Fresh ground pepper

Mix the yolks with mustard in a bowl. Start drizzling in the oil, slowly adding the first few spoons while constantly whisking and witnessing the mass changing it's consistency.

I use the stand up mixer, but rest assured - whisking it by hand is as doable ;).

Once all of the oil is whisked in, squeeze the lemon juice, mix it in. Add the minced garlic, a dash of Worcestershire sauce, salt and pepper et voila - the mayo is done.

Sometimes I add more garlic or other ingredients for a twist - chopped dill, ground dried porcini, etc.

Bon appétit!

THE hollandaise sauce... Uff...

Hollandaise sauce...


I love eggs! In every shape and form. My fridge may be empty (it never is, though), but I always have eggs. And then you can make anything for breakfast, lunch or dinner!
I had lived in US for a while and one of my favorite breakfast choices there was the Eggs Benedict. I could eat it every day and not just for breakfast. I had been eager to one day get myself to make the sauce myself. And for some people it might be as simple as scrambling some eggs, for me it is still a bit of a mystery - tried making it several times and it didn't work. I am not giving up and I know that I will make it perfectly some day soon :).
For the time being - I want to share the video I came across googling about the technique - in hope it would be as helpful to someone else as well. Please see the video:

How To Make Hollandaise Sauce Recipe (Sauces)