Oh borscht! We used to wonder, how could such a humble soup require so many steps to prepare, and dirty so many pots and pans in the process?! The recipe we inherited, though delicious, used to confound us with the disjointed process and the seemingly endless need to chop and cook each ingredient in a precisely unique fashion.
It turns out, of course, Grandma never used a recipe herself. She would whip up a batch of borscht in what seemed like mere minutes, by memory, steaming and bowled for any guest who came through to visit. Here, we’ve streamlined the process as much as possible without diverging from intent of the dish.
For us, borscht has always felt like a family meal well served… so gather yours around, and enjoy!
Serve with a crusty bread for lunch, or Ukrainian Potato Pierogi for dinner.
2019 -Recipe edited for clarity.
Helpful Kitchen Tools:
-Shredder or Grater
-5-6 small bowls for mis-en-place
-4 cup capacity measuring cup
-Large Stock or Canning Pot (12L capacity+) with lid
-Large Pot (8L capacity or so)
-Two Bowls (6 cup capacity or so)
-Potato Masher
-2 Cutting Boards
These butternut squash tacos are inspired by a little Mexican bar in Perth we used to frequent. In Australia, there is just about always a vegetarian option on the menu with pumpkin or squash in it! From salads to pizzas, burgers to tacos… roasted squash make everything more delicious. These homemade beauties are Taco-Tuesday certified, filled with sweet spiced roasted butternut squash, crunchy pickled cabbage, creamy Queso Fresco cheese & a little kick of lime. These are some of our very favorites!
Speaking of fresh, once you have tasted homemade corn tortillas you will never want to go back. They are so flavorful and easy to make. With only two ingredients, they contain no preservatives or any of the unnecessary fillers the store-bought versions contain… and as an added bonus are naturally gluten-free. The best way to make these homemade tortillas is with a cast iron tortilla press. While you could get one as souvenir on your next trip to Mexico from the local mercado, they are also available on amazon or at some specialty cooking stores.
In these tacos Australia’s love for pumpkin & squash meets the delicious taste of fresh Mexican corn tortillas. This combination is has everything you need for a delicious and healthy taco night.
Health conscious? Of course! Red cabbage is high in antioxidants & butternut squash is a great source of Vitamin A, so rest easy and plan your next fiesta around these flavorful and healthy vegetarian tacos.
Try pairing them with a Spicy Vegan Ceviche for a great Mexican meal to share with friends and family.
Let us know what you think in the comments, we’d love to hear from you!
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The sweet and savory of the grapefruit and salt reminds us of a grapefruit margarita served in a glass with a salted rim. Just as delicious is the smell of rosemary that transports you to the south of France when you open the oven door.
Everything you love about a salty grapefruit margarita combined with the delicious fragrance of rosemary. This broiled grapefruit is quick and makes a delightful savory & sweet breakfast. Serve along side some toast and peanut butter or yogurt and granola for a complete meal.
If you are feeling adventurous try adding chili pepper flakes for a spicy kick!
Chef’s Tip: trying grilling your lemons or limes before making a marinade or dressing. This will bring a grilled smokey flavor to your sauce!
What are you favorite ways to eat citrus fruit like grapefruit? We’d love to hear your comments!
]]>This recipe was created for Sails & Spices by Chef Ryan Manning of The Ritz-Carlton Culinary Center in Cancun.
*it is advised to wear gloves when chopping chili and wash hands well afterwards.
Provecho! Enjoy your meal!
Read about the authentic Mexican flavors that await you with the Chef’s Experiences at The Ritz-Carlton Culinary Center. For a great discussion on cooking authentic Mexican cuisines check out: Meet The Chef: Ryan Manning
#RCMemories #RCCancun #RitzCancun
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Not only are steel-cut oats creamy and delicious, they are a great heart-healthy choice. Oats are low fat, full of fiber, omega-3, protein, and provide a slow release energy. Steel-cut oats are less processed than rolled oats, and as a result they take a little longer to cook. Making them overnight saves precious time in the morning, and you can still enjoy a delicious breakfast on a dark, cold, winter morning.
This recipe is built on a warming combination of banana, juicy pomegranate, walnuts, cinnamon and honey.
Pomegranates are incredibly healthy with many nutrients and antioxidants that help fight off inflammation, cancers, high blood pressure and heart disease.
Sails & Spices Tip: The best way to remove the pomegranate seeds is to cut off the top of the fruit, and then score 6 lines from top to bottom. From here you can crack it open, and submerge the peices in a large bowl of water to loosen the seeds. The seeds will sink to the bottom and the everything else float to the top. Keep a jar of pomegranate seeds in the fridge to sprinkle on breakfasts, salads, or any other dish for burst of sweet juicy flavor. Pomegranates are only in season October to February so eat them up while they are around!
Creamy and nutritious steel-cut oats with a power combination of bananas, pomegranates, walnuts and honey. Make this the night before for an easy and satisfying breakfast to warm you up on the darkest mornings.
You can increase the recipe to make enough for the whole week as it reheats well and keeps in the fridge for up to 5 days.
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Turns out, we aren’t alone in loving this Mexican Street Corn Dip as it is always a party favorite! I love its sweet and smoky flavor brought out by roasting the corn and charring the peppers.
Easy to bring together, this dip makes a great appetizer or addition to a Mexican meal. Try serving it alongside some guacamole and salsa for a lovely dip trio.
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In Egypt each family and vendor has their own special recipe blend, however the common ingredients include ground nuts such as hazelnuts or pistachios, sesame seeds, cumin seeds, coriander seeds, and salt. Dukkah is from the Arabic word ‘to pound’ and after being toasted, the ingredients are pounded together with a mortar and pestle to release the flavor and create coarse crumbs.
Dukkah is delicious with many dishes so feel free to get creative with its uses. As a start, try it:
A handmade jar of Dukkah will even make a lovely gift around the holidays, or as thanks to a host.
Making your own Dukkah takes nearly no time at all and with whole fresh ingredients you will be treated to a flavor far superior to a store bought version. Find whole spices and roast them right before you need them, adapt the quantities to your taste, and enjoy serving good wholesome food, inspired from afar, to your friends and family.
Put out a small bowl of Dukkah with fresh-baked bread and olive oil next time you have guests over and we bet it will disappear in no time!
This aromatic spice blend is made with pistachios, seeds and spices. Use as a dip or garnish to add something special to your favorite dishes like hummus, bread and olive oil, roast veggies, avocado toast, eggs, and more.
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However unlike parsley butter or beurre à la Bourguignonne, this sauce is based on a traditional Genoa pesto, and the richness in the dish comes from pine nuts, olive oil and a shaving of parmesan (optional). A handful of basil balances the flavors nicely.
Traditionally pesto is made with a mortar and pestle, and while undoubtedly this is the best option for flavor, we see no harm in cheating and using the food processor or hand blender for this one. You’re still making your own homemade pesto after all!
Parsley give the pesto a bright fresh taste, and it’s also a nutritional powerhouse. Filled with vitamin K and vitamin C, parsley is good for digestion, detoxifying, reducing inflammation, and so much more.
Cooking Tip: did you know you can use chopped parsley as a garnish instead of lemon juice to balance out a dish?
This pesto is easy to whip up and it goes with just about everything. Try it with: garlic bread, sandwiches, grilled cheese, burgers, pizzas, pastas, roast veggies, in soup, and stirred through mashed potatoes.
Next time you see a big batch of basil and parsley at the store, farmers market, or growing in your garden, don’t think twice about making this easy parsley and basil pesto!
Fresh parsley & garlic pair together perfectly in this pesto, alongside traditional pine nuts, basil and olive oil. A quick and easy pesto that adds a delicious flavor to many savory dishes.
*Leave out the parmesan to make this vegan, be sure to check if it is gluten free if necessary, or that it does not have rennet to make it vegetarian.
Have fun in the kitchen! You can try different combinations like mint, arugula, pistachios, walnuts or sunflower seeds. Or add some lemon juice to taste. Some pestos even incorporate vegetables like avocado, peas, or broccoli. Do you have any favorite pesto combinations to share with us? We’d love to hear your recommendations in the comments.
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A well prepared Pasta al Pomodoro, Italian for pasta with tomato sauce, is a timeless and delightfully light dish. Ranking as one the best vegan dishes for beginners, lip-smacking success lies in the absolute simplicity and freshness of the ingredients. Only a little technique and an eye for a ripe juicy tomato is required, and thanks to the whole-grain quinoa pasta it’s delicious, healthy, and gluten free.
This is our go-to recipe for a mid-week meal when we’re short on time and have a handful of farmer’s market tomatoes reaching their peak ripeness.
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]]>At one of our favourite Italian restaurants, there is a secret. The food is absolutely stunning. The only problem is that the appetizers and salads are very large and topped with meats or cheeses that we find too heavy to accompany a main course.
One evening, while contemplating a starter the waiter commented “Sir, while not on the menu, perhaps you would enjoy the Secret Salad?”. He described it as perfectly simple. Consisting of the very freshest greens of the day, a super premium olive oil, lemon, salt and pepper, he assured me it would be the perfect light accompaniment to a full main course.
We agree, and have since adopted it as a house-favourite side salad which pairs well alongside pastas, casseroles, and risottos.
Give it a try tonight, and let us know what you think of the secret… but please… don’t tell!
This simple “secret” side salad brings light and fresh citrus and crisp greens as a great accompaniment to a full meal.
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