Restaurateur
Saveliy Libkin

Recipe

For dumplings: water, fresh soft cherries, a huge desire and spare time. If to cover two medium soft cherries with the most thin pastry, besides pastry must be made only from water and flour, to close it up carefully so that a seam will has a 4 millimeters width and it must be plucked evenly around a dumpling. If you have about 30 pieces for one portion, and a portion will has 180 grams in weight, then you might say — dumplings are a success.

For syrup: to cover 200 grams of soft cherries with 100 grams of sugar, leave it in the fridge for a night and forbid your husband or just a friend to get his hands into this bowl. In the morning, without removing a ban, pour out appeared juice, add 50 grams of boiled water and to boil it. Then dissolve 1/3 table spoon of starch in a shot glass of juice;pour it in boiling syrup so that you will get very watery kissel. If you have enough of cherry juice, then you can manage without water. To cool prepared dressing. Before serving cover hot dumplings with cold dressing and serve it immediately.

By no means every housewife can or tries to cook osso buco — it’s not a shame to come to Italy to taste this dish. But when it is talked of dumplings with cherry, every girl in the age from 16 up to 55 years and almost every youth of the same age will say with confidence: «It’s nothing to do!?» — and he will be right in part. So, the main thing in the dumplings is its size. No matter how scabrous it is sounds but in the given case – size matters. The smaller every dumpling the more it approximate to ideal, prototype, template, standard of a real dumplings. West Ukrainian second cousins of this dish can have a size of Klitschko’s fist, some relatives of this dish from Dnepropetrovsk can resemble chebureks and even our local dumplings in spite of that they are served in pots sometimes rather resemble galushka and at that by no means in diminutive-hypocoristic version.

PS. And also it is an excellent way for girls to pass away the time while they wait for a man or another girl

Specially for magazine «Afisha Odessa»

Tags: Recipes

Today my relatives made me glad again. Having known my likings they presented me marble mortar La Cornue. Now pepper and in general everything that can be crushed-grinded-mixed will pass through this device before it will be put on the plate. The walnut handle of pestle is polished by hand. And it is not the legend.

Some more photos

Tags: food, Recipes

To remove the beak and ink from octopus and boil it with red wine, balsamic vinegar,lemon and parsley.

It isn’t obligatory to add cork because it is rather a bait for tourists then gastronomic method.

To chill it in the broth and to cut.

To boil the potatoes, to peel it and to cut into segments.

Add a little quantity of leek, a clove of garlic and parsley.  To cut it and add to the potatoes with octopus.

To dress with lemon juice and olive oil, better with Monini DOP.

Add sea salt and freshly grounded black pepper.

Then open a bottle of  Galician Alvarinho.

Then one more bottle, if it is necessary.

Photo of octopus after boiling and one more

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I strongly recommend: Mini burrata plus mini tomatoes plus a drop pf oil Monini DOP or another good oil. A little quantity of sea salt and grounded black pepper.

Tags: завтрак, Recipes

 

 

I give the recipe from the process list of the restaurant.

The chef  of the restaurant Sergio Mei Tomasi has told how to cook and cleared up all the nuances.

I have cooked it at home, it came out excellent, but it is very laborious and it is rather difficult to buy the product of proper quality.

I do not recommend to cook with substitutes, it will be alike but with huge tolerance.

Ingredients for 4 persons

• 400 grams of rice carnaroli (Isola della Scala)
• 10 grams of salt butter
• 50 grams of white wine Sauvignon
• 1 bay leaf (1/2 gram)
• 1 whole pilled shallot (40 grams)
• 1,200 l of chiken and vegetable broth
• 10 grams of cold buttre
• 2 grams of  saffron powder
• 1 gram of saffron pistils from San Gavino

For filling

• 100 grams o cold salt butter 
• 10 grams of oil extra QB
• 50 grams of grated Parmigiano Reggiano 24 months age

For decoration

• 4 ½   of fried bay leaf (2 grams)
• 40 grams of poured out chicken seasoning

The process of cooking:

To put into the pan rice with 10 grams of butter, shallot, bay leaf. To roast  it at small heat, to pour with white wine and to pour out the bubling broth till it will cover the rice, add saffron powder diluted in the small quantity of broth. To boil it 8 minutes, it must be dry. To put it into the rice cooker, to sprinkle by the bubling broth and to  add more 10 grams of cold butter and saffron pistils diluted in the small quantity of warm broth and white wine when it will be ready for  ¾. To whip it thoroughly by the turner.  To remove rice from the heat and to beat into it oil and 70 grams of salt butter, add Parmesan and to finish mixing.

Reference: in the restaurat of hotel 1 portion of this risotto costs 24 Euro.

Tags: food, обучение, путешествия, Restaurants, Recipes, туризм

I use this grill a year and a half. And concerning the fact that I still don’t have the counrty house but I like the scent and taste of food from the grill I manage with Lodge Logic.
The vegatables cooked on this grill come out excellently. The main thing is to abstain from the pouring on the product with any oil. You should grill without any oil.
If you will find the oil in spray then this version is acceptable but you should hiss only one time.
The grill must be warmed up during long time, about 8 mintues at the strong heat. Then you should reduce heat, to turn on ventilation and to drive out children and wifes from the kithen. And the grilling begins.
Also on this grill the garlic comes out excelently. You should put into the burning hot grill unpeeled cloves of garlic and leave it for about 8 minutes. Then to peel the cloves of garlic and to transorm it to the purée. And add this to the prepared mushed potatoes and do not tell that it is with garlic. Then it will be delicious.
Yestreday I roasted the filet. Without head of course. I have tied up the thin tips with the help of food thread and also with the help of this thread I have fixed a few twigs of thyme. Salt and pepper by default. To grill it from 4 sides about 2 minutes for each side till the medium degree. If this is the veal filet and its net weight is 400 grams. If the net weight is higher then you will need more time for roasting. This is very important. Ultra important. The only one important thing: to this meat must be served very sharp knife sharpened in a professional way. Then it will be very delicious with a drop of olive oil. The compromises in the sharpness of knife, freshness of meat and quality of oil are not allowed.

Tags: food, Recipes, Стейкхаус