Blini

inspiration: Blini is a very traditional Russian dish that is typically served during the Spring, but is wonderfully delicious all year round.  With so many options for what you can serve with it and also the size you can make the pancakes, it's extremely versatile and can be served as a brunch dish, an appetizer, an hors d'oeuvre, and even a main course for dinner.  We love to serve it with traditional savory accompaniments like caviar and smoked salmon as that brings back delicious childhood memories for Kyra.  Decadent and very luxurious, these blini are worth the extra steps in making the batter and a treat every time we make them.  Serve them with a chilled shot of Russian Standard vodka and enjoy!

ingredients:

• 5.5 cups flour
• 5 cups whole milk
• 3 tablespoons butter, melted
• 2 eggs
• 2 tablespoons white sugar
• 1 teaspoon kosher salt
• 1 package dry yeast

method: In a large bowl, place 2 cups of warm water and add the package of dry yeast and pinch of white sugar.  Let the yeast sit for a few minutes till it begins to activate and bubble slightly.  Add 3 cups of the flour and mix until smooth.  Cover the bowl with a cloth and place in a warm part of your kitchen for about 1 hour.

After 1 hour, add the sugar, egg yolks, melted butter, and salt and mix till smooth.  Add remaining 2.5 cups of the flour and the milk in alternating stages until the batter become smooth again.  Cover the bowl with the cloth and set aside again to let the batter rise for 1 hour.

In a medium bowl, whip the egg whites till stiff peaks.  Fold the egg whites into the batter mixture and set aside again, covered with a cloth to rise about 1 more hour.

After 1 hour, the batter is now ready to cook.  Melt some butter on a hot griddle and pour a thin amount of batter till it makes about 5 inch diameter blini.  Cook on both sides and place in a warm oven till ready to serve with the toppings/fillings.

Classic savory blini accompaniments: Smoked salmon, caviar, sour cream, finely chopped hard boiled eggs, finely chopped scallions, melted butter, fresh dill sprigs.

entertaining notes: The cooked blini can be made and stored in an air tight container in the refrigerator for up to 3 days to be reheated later in an oven.  The blini can also be cooked and frozen for up to 1 month to be reheated later. (Please note that this batter, since it contains yeast, can not be stored in a sealed container as it will explode from the gas pressure)

Yields: Makes about 30 -34, 5 inch diameter blini. One person can eat about 2-4 blini with accompaniments as an entree.

Tuscan White Bean Dip

inspiration: We love a great, vegetarian, healthy option for an appetizer while our guests are arriving and we're finishing preparing the dinner.  The recipe that we came up with has fantastic flavor and freshness and will leave your guests excited for dinner instead of filled up with no room for the main attraction.  The flavors are Tuscan, but can be changed up to suit your palette and menu.

ingredients:

• 2, 15 oz. cans of white cannellini beans, drained
• 2 cloves garlic, peeled
• 1 teaspoon dried red pepper flakes
• 1.5 tablespoons fresh rosemary leaves
• 1 lemon, zested and juiced
• salt and pepper to taste
• 1/2 cup olive oil

method: Place 1.5 cans of the white beans, garlic, red pepper flakes, rosemary leaves, lemon zest and juice, and the olive oil into a food processor. Pulse several times to combine so the mixture is just smooth but still has some texture. Add salt and pepper to taste. Add remaining 1/2 can of beans and pulse just a few times to incorporate.

Serve with toasted baguette slices, belgian endive leaves, or vegetables.

entertaining notes: Can be made ahead and stored in an air tight container in the refrigerator for up to 1 day before serving.

Yields: About 3-4 cups of dip.

Chimichuri

inspiration: Kyra's Father grew up in Buenos Aires and often took the family to Argentinian Restaurants.  We made many versions before coming up with this recipe, trying to always be authentic, as well as appeal to our palette.  In the end, this came out amazingly and we always have a jar (or two!) of it in our fridge during the summer.  We love to put it on anything grilled as well as steak, chicken, and seafood.

ingredients:

• 2 cups parsley (approximately 1 bunch, tightly packed)
• 2 cups cilantro (approximately 1 bunch, tightly packed)
• 2/3 cups olive oil
• 2/3 cups red wine vinegar
• 4 garlic cloves
• 1.5 teaspoons dried red pepper flakes
• 1.5 teaspoons cumin
• 1 teaspoon salt

method: In a food processor, combine the garlic, parsley, cilantro, red pepper flakes, cumin, and salt.  Pulse to chop to a very rough consistency.  Add the olive oil and vinegar and pulse again till smooth, but still chunky.  Should look like rough pesto.

entertaining notes: This can be made ahead and will last in the fridge for about 1 week. 

Yields: makes 26 ounces (approximately 2 jam jars)

MOKS Ribs

inspiration: Who needs inspiration for ribs... they're an American classic!

ingredients:

• 1 rack of pork spare ribs barbecue sauce (homemade or store bought)
• 1 cup MOKS Dry Rub (See recipe for MOKS Dry Rub)

method: Rub rib generously with dry rub and let sit, covered, for up to 24 hours.

Preheat oven to 300 degrees.  Put ribs on baking sheet, upside down, and cover with aluminum foil.  Roast in the oven for 2.5 hours.  Remove ribs and flip over so they are right side up.  Leave juices in the bottom of the pan - they will keep the ribs moist.

Turn the oven up to 425 degrees.  Brush top of ribs with barbecue sauce and place in oven for 10 minutes.  Repeat two more times. Remove from oven, let stand for about 5 minutes, and enjoy!

entertaining notes: The ribs can be rubbed one day ahead. 

Yields: makes about 12 individual ribs (enough for 2-4 people depending on sides)

MOKS Dry Rub

inspiration: After many, many, many versions of this dry rub we came up with this and it's perfect!  We use it mostly on ribs and chicken wings but it's also amazing on steak (just used a little sparingly).

ingredients:

• 1/2 cup salt
• 1 cup dark brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons chili powder
• 1 tablespoons paprika
• 1 tablespoons smoked paprika
• 1 tablespoons ground cumin
• 1 teaspoon cayenne
• 1/2 teaspoon ground thyme
• 1 teaspoon old bay

method: Combine all spices together in a bowl and rub on the meat of your choice.

entertaining notes: We make this fresh each time we want to use this because the brown sugar wont keep for too long and clumps up.  It's super easy and tastes best freshly made.

Yields: makes about 2 cups

Summer Beet Slaw

inspiration: We wanted something that was summery, tasty, and healthy.  There is an amazing beet salad that is typical of Russian cuisine that has only shredded beets, garlic, walnuts, and mayonnaise.  We combined that with a classic American red cabbage cole slaw and the result was fantastic.  This will definitely be in our summer salad staples from now on!

ingredients:

• 3 red beets, cooked and peeled
• 6 carrots, raw and peeled
• 1 small head of red cabbage (or 1/2 a large one)
• 2 cloves garlic, whole and peeled
• 1/2 cup almonds or walnuts
• 1 cup mayonnaise
• salt and pepper to taste

method: First toast the nuts in an oven or on the stovetop till just golden brown, and set aside to cool.

Most of the salad can be made in a food processor with a steel chopping blade, a shredding blade and a slicing blade.  Prepare all your vegetables; the beets, carrots, cabbage, and garlic.  With a shredding blade, shred the carrots and beets and move into a large mixing bowl.  With a slicing blade, slice the cabbage and place in the large mixing bowl.  With the steel chopping blade, pulse the garlic cloves and nuts till chopped (not a paste, but a fine chop).

To the large mixing bowl, add the mayonnaise and salt and pepper and mix to combine and refrigerate till ready to serve.

entertaining notes: This salad can be made ahead about 1 day and it actually gets better the next day.   

Yields: makes about 8 cups of salad (about 8 servings)