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Challah

Challah

Challah is a Jewish braided bread, traditionally eaten on Friday nights for shabbat or on special Jewish holidays.

Ingredients:
– 4 1/2 tsp active dry yeast
– 1 1/2 cup warm water
– 3 tbsp sugar
– 6 1/2 cups flour
– 2 tsp kosher salt
– 2/3 cup vegetable oil
– 5 eggs
– 1/4 cup butter, melted
– 1/2 onion, chopped
– 4 cloves garlic, minced
– 1 tbsp honey

Cooking Instructions:
1. Combine the yeast, warm water and 1 tsp of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
2. Meanwhile, mix together the flour, kosher salt and remaining sugar.
3. In a separate bowl, whisk together 4 eggs and oil.
4. When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine.
5. Knead, adding more flour as necessary, until you have a smooth and slightly sticky dough.
6. Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours.
7. Preheat the oven to 350ºF.
8. Line a baking sheet with parchment paper. Divide the dough into 6 pieces. Roll out each piece into a large strip, 1/2 to 1/4 inch thick and about 3 inches wide. Brush down each center with melted butter. Down the center, add the chopped onions and garlic, and roll each piece to seal in the onion mixture. Braid the pieces together. Place on the lined baking sheet.
9. Whisk together the honey and remaining egg in a small bowl. Brush the bread top with the mixture and sprinkle with flaky salt (optional).
10. Bake until golden brown, about 35 minutes.
11. Allow to cool slightly before serving.

Potato pancakes or Deruny

Potato pancakes or Deruny

Deruny, or potato pancakes, are a classic Ukrainian dish, made of grated raw potatoes.

Ingredients:
– 5 medium size potatoes
– 1 onion
– 1 egg
– 3 tbsp of all purpose flour
– 1 tbsp of sour cream
– Salt and pepper, to taste
– Oil, for frying

Cooking Instructions:
1. Peel potatoes and an onion.
2. Take a big bowl and grate potatoes and an onion on the star shaped grater.
3. Add flour, egg, sour cream and mix it well, than add 1 tsp of salt and some black pepper. Mix well.
4. Warm up a skillet 2-3 tbsp of oil over medium/high heat.
5. Add 1 tbsp of mixture at a time to the skillet fry on one side until golden brown, then flip to other side.
6. Serve deruny warm with sour cream.

Tiramisu

Tiramisu

The real history of tiramisu begins in the 1960s, or in the 1970s, which allows us to consider it relatively new.

The first written mention was in an article by Giuseppe di Clemente, dated 1971. In 1981, Giuseppe Maffioli wrote in the magazine “Vin Veneto” that tiramisu was created by a pastry chef Roberto Linguanotto in the late 60s, who was the owner of the restaurant “Le Beccherie” in Treviso. Giuseppe Maffioli emphasized that the name “tiramisu” (Italian: Tira mi sù – lifts me up) was given due to its nutritious ingredients, not aphrodisiac effects.
The recipe can also be found in a book “I dolci del Veneto (1983) and “Cucina e tradizioni del Veneto”.
Along with the above written evidence, there are many legends.
Some believe that this popular Italian dessert was first made in Siena (Tuscany) for the Grand Duke of Tuscany, Cosimo III de’ Medici and was named “Zuppa del duca”.
There are also legends of creating this dessert at restaurants “El Toula” and “Al Fogher”.
On 8 October 2006, the Baltimore Sun newspaper published an article claiming that Carminantonio Iannakkone, who lived in Baltimore, Maryland, USA, created tiramisu on 24 December 1969.

Olivier Salad

Olivier Salad

Olivier Salad is a traditional dish in the Russian cuisine. This salad is popular around the traditional holidays of New Year’s, Christmas and Easter.
Olivier Salad is commonly known as the Russian Salad, Stolichny Salad, or Olivye.

Ingredients:
– 300g bologna, cubed
– 3 potatoes, cubed
– 3 carrots, cubed
– 6 hardboiled eggs, cubed
– 3 dill pickles, cubed
– 1 medium onion, cubed
– 1 can peas
– 1 cup mayonnaise
– salt and pepper, to taste

Cooking Instructions:
1. In a large pot, boil potatoes and carrots for about 20-25 minutes or until a knife pierces through easily.
2. Remove carrots and potatoes from water, set aside to cool.
3. Cook eggs for 8-10 minutes.
4. Cube all ingredients.
5. Mix everything in a large bowl.
6. Add mayonnaise, to taste.
7. Season with salt and pepper, if desired.