Nina Phomina

Feb 032017
 

 

Usually, when I’m planning a ‘chicken wings’ dinner, I’m thinking of two quite different recipes. One could be a sweet and caramelized chicken wings, and another – hot and spicy, or floured wings.

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If possible, I’m trying to avoid a deep fryer – not for health reasons, but for time sake (you have to fry the wings in batches and watch them all the time). So, my favorite method is to cook chicken wings in the oven.

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Two trays (small or large, depending on how many eaters there will be) with two various marinades, sauces, or spice mixtures go to my oven for 30-40 minutes – it is easy. While the wings are in the oven I’m cut ting the vegetables, making the sauce and then serving the table.

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35 minutes already past. The wings are golden brown and cooked through. Now it’s time to arrange them on a platter – and my family and friends favorite the ‘chicken wings’ dinner is served. Oh, I forgot to pull a wonderful aromatic sauce out of my fridge… Now the dinner is served. Enjoy!

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Recipes of homemade piri piri, homemade Creole or Cajun seasoning can be found on the site.

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Preparation

For the mint yogurt sauce:

Combine all the ingredients. The sauce can be made a day before and stored tightly covered in a refrigerator.

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For the chicken wings:

Wash and pat dry the chicken wings. Split them at the joints into three parts, saving tips for a chicken stock.

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Preheat oven to 375 F (190 C).

In a zipper bag, mix the flour and the seasoning. Add the wings, close the bag and shake so the wings are well dusted with the flour.

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Place the wings in a single layer on an oiled baking sheet (lined with foil if you wish) shaking off excess flour. Very lightly drizzle the wing pieces with olive oil.

Cook the wings for 30-40 minutes, turning once.

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Remove from the oven; serve with vegetables and the mint yogurt sauce.

 

  • Tip:

The exact cooking time depends on the oven and the size of the wings.

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Print Recipe
Floured Chicken Wings with Mint Yogurt Sauce
by Nina Phomina
Instructions
For the mint yogurt sauce:
  1. Combine all the ingredients. The sauce can be made a day before and stored tightly covered in a refrigerator.
For the chicken wings:
  1. Wash and pat dry the chicken wings. Split them at the joints into three parts, saving tips for a chicken stock.
  2. Preheat oven to 375 F (190 C).
  3. In a zipper bag, mix the flour and the seasoning. Add the wings, close the bag and shake so the wings are well dusted with the flour.
  4. Place the wings in a single layer on an oiled baking sheet (lined with foil if you wish) shaking off excess flour. Very lightly drizzle the wing pieces with olive oil.
  5. Cook the wings for 30-40 minutes, turning once.
  6. Remove from the oven; serve with vegetables and the mint yogurt sauce.
Recipe Notes

The exact cooking time depends on the oven and the size of the wings.

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Enjoy the world!

Feb 022017
 

 

The time I need to spend on writing and publishing this post will be longer than the time to make this appetizer.

In Austria, in farmer’s markets, you easily can find this simple treat – containers with cheese stuffed jeweled red and yellow baby peppers are everywhere. They immediately catch your eye when you just stop in a market territory.

(click on a picture to enlarge)

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Sweet, salty, hot, and creamy, with a complex tasting palette, these attractive peppers would be a delightful addition to an appetizer buffet menu or a cheese-and-charcuterie board.

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You know what? They are addictively great just with piece of French baguette or ciabatta and a glass of red wine. I don’t know what makes this simple combination so delicious. …As I also don’t know what makes a piece of fresh bread-and-good creamy butter marriage so good.

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These hot baby peppers are on my Valentine’s Day menu. Yes, I am already thinking of this holiday feast. But they also will be a succulent delicacy on coming Super Bowl Sunday.

(You can find jars of whole sweet cherry or piquant peppers without seeds in most grocery stores, in condiment or international food sections).

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Instructions:

Drain the peppers.

Fill the peppers with a coffee (demitasse) spoon amount goat cheese. Arrange them in a bowl, on a plate or tray.

Optionally, garnish with fresh herbs.

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Note:

If needed, feta cheese, cream cheese, pearl size mozzarella balls (perline), or other creamy cheese can be used in place of goat cheese.

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Print Recipe
Goat Cheese Stuffed Cherry Peppers
by Nina Phomina
Cook Time 15 min
Servings
Cook Time 15 min
Servings
Instructions
  1. Drain the peppers.
  2. Fill the peppers with a coffee (demitasse) spoon amount goat cheese. Arrange them in a bowl, on a plate or tray.
  3. Optionally, garnish with fresh herbs.
Recipe Notes

Feta cheese, cream cheese, pearl size mozzarella balls (perline), or other creamy cheese can be used in place of goat cheese.

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Cook with pleasure and enjoy the world!

Jan 312017
 

 

Of course, there is an easier way to make this dish – skip making the rolls. The fish will be equally delicious rolled or flat. But to me, it is totally worth spending a few extra minutes for the preparation – the dish looks so gorgeous when served this way.

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When accompanied with bright speckles of peppers, olives and light note of capers piquancy, these rolls transfer a ‘fish-day-meal’ into extraordinary diner with Sicilian influence.

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It is healthy, it is easy to make, it is fun to make, and it is delightful dish. Hundred percent Mediterranean diet.

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I can’t wait to share this dish with our friends – I am sure, they will love it.

 

(For the fish I used tilapia loins, but any white fish, flat or/and pliable, will work).

 

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Instructions:

Season the fish with salt and pepper on both sides. Make the rolls from the fish filets and secure them with toothpicks. Set aside.

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In a deep pan, heat the olive oil. Add the onions and sauté them for 4-5 minutes.

Add the garlic and sauté for 30 seconds.

Add the peppers and sauté for 3 minutes. Stir in the butter.

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Stir in the olives, capers and sun-dried tomatoes. Add salt (remember that olives and capers are salted), pepper, pepper flakes, herbs de Provence, and wine. Add the fish rolls, bring to a boil, lower the heat, cover the pan with a lid and simmer for 10-12 minutes or until the fish is cooked through, occasionally pouring the sauce on the rolls.

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Carefully discard the toothpicks and transfer the fish rolls on a platter, pour the peperonata with the sauce around and easy on the top of the fish. Sprinkle with fresh herbs and serve.

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Print Recipe
Fish Rolls with Peperonata
by Nina Phomina
Instructions
  1. Season the fish with salt and pepper on both sides. Make the rolls from the fish filets and secure them with toothpicks. Set aside.
  2. In a deep pan, heat the olive oil. Add the onions and sauté them for 4-5 minutes.
  3. Add the garlic and sauté for 30 seconds.
  4. Add the peppers and sauté for 3 minutes. Stir in the butter.
  5. Stir in the olives, capers and sun-dried tomatoes. Add salt (remember that olives and capers are salted), pepper, pepper flakes, herbs de Provence, and wine. Add the fish rolls, bring to a boil, lower the heat, cover the pan with a lid and simmer for 10-12 minutes or until the fish is cooked through, occasionally pouring the sauce on the rolls.
  6. Carefully discard the toothpicks and transfer the fish rolls on a platter, pour the peperonata with the sauce around and easy on the top of the fish. Sprinkle with fresh herbs and serve.

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Cook with pleasure and enjoy the world!

Jan 262017
 

 

It looks like I have an Asian week in my kitchen. I have already published the peanut sauce-dip and the taco sliders with oriental tasting note. Now, I guess, it is time to cook a main course – and it will be the rice noodles with spicy (or not so spicy) shrimp.

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If I could I probably would eat this dish every other day, or, at least, twice a week. But there are so many other tasty things and my meat eater husband is around, so I have to limit myself.

On top of its wonderful taste I like that these noodles are equally delicious hot and cold. All the condiments, such as Sriracha sauce, soy sauce, ginger, and chili can be added according to personal taste preferences. If I cook this dish for my son, I would definitely ‘load’ it with Sriracha and chili peppers – he likes the food really, really hot.

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As for the frozen shrimp, I follow the best (in my opinion) method of defrosting them – in salted water with ice. This way the shrimp will be tender and juicy as they were just caught in the sea.

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Instructions:

In a bowl or other container, pour boiling water over the rice noodles. Let it sit for 5-10 minutes.

In a pan, heat the peanut oil. Add the chili pepper, ginger and sauté, stirring, for 4-5 minutes.

Add the garlic and sauté for 30 seconds.

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Add the noodles, soy sauce, fish sauce, Sriracha, and sesame oil. Stir.

Add the shrimp, stir and cook for 3-4 minutes (optionally, cook them covered with a lid).

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Stir in the scallions.

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Serve sprinkled with more scallions.

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Print Recipe
Spicy Rice Noodles with Shrimp
by Nina Phomina
Instructions
  1. In a bowl or other container, pour boiling water over the rice noodles. Let it sit for 5-10 minutes.
  2. In a pan, heat the peanut oil. Add the chili pepper, ginger and sauté, stirring, for 4-5 minutes.
  3. Add the garlic and sauté for 30 seconds.
  4. Add the noodles, soy sauce, fish sauce, Sriracha, and sesame oil. Stir.
  5. Add the shrimp, stir and cook for 3-4 minutes (optionally, cook them covered with a lid).
  6. Stir in the scallions.
  7. Serve in bowls, sprinkled with more scallions.
Recipe Notes

Soba noodles or spaghetti can be used in place of rice sticks if needed.

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Cook with pleasure and enjoy the world!