Shallot

Recipe from the restaurant menu of the Siberia bath and spa complex.

The recipe is taken from the magazine "Culinary Workshop".

Recipe taken from the magazine "Culinary Workshop.

Recipe from Moon Restaurant Chef Mark Shah Akbari.

Recipe taken from the magazine "1000 tips for the cook.

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

The recipe is taken from the book "Holiday Salads and Appetizers.

Red cabbage steak is a masterful transformation of a simple vegetable into a culinary masterpiece. This signature recipe gives the cabbage a rich flavor and exquisite texture through roasting and subsequent frying. A fragrant sauce made from white wine, shallots, and garlic, complemented by thyme and lemongrass, adds depth and elegance to the dish. Light caramelization in butter creates a golden crust that harmoniously contrasts with the tender core of the cabbage steak. This dish is the perfect blend of simplicity and sophistication that can be served as an original vegetarian main course or an elegant side dish. The unforgettable taste and tender texture make this recipe an ideal choice for gastronomic experiments and impressive dinners.

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

French rice pilaf is a refined dish where tender basmati combines with the aroma of saffron to create a rich and deep flavor. This recipe traces back to French culinary tradition, blending elegance and simplicity. The secret to its depth lies in using two types of oil—mustard and butter—which give the grains a unique velvety texture. Slowly absorbing chicken broth makes the rice soft and fragrant, while baking under a cartouche completes the process, adding perfection to its structure. Finishing touches of sea salt, black pepper, and chili flakes add subtle spicy accents, while microgreens refresh the presentation. This pilaf is perfect for both exquisite dinners and cozy family meals, becoming a gem of gastronomic delight.

Velouté sauce (Albufera) is a true embodiment of French gastronomy, refined and elegant. Its roots trace back to classical cuisine where the mastery of sauce preparation plays a key role. This sauce has a delicate, velvety texture and a rich creamy-wine flavor enhanced by the aroma of shallots, leeks, and thyme. The light acidity of white wine harmonizes with the depth of chicken pâté, creating a perfect accompaniment for poultry dishes. Velouté encapsulates the entire philosophy of the French approach to food: meticulous attention to detail, balance of flavors, and sophistication. It is served with roasted or baked poultry, imparting nobility and richness to it. This sauce is like the finishing touch on the canvas of culinary art that transforms a simple dish into an exquisite gastronomic masterpiece.

Green tomato gazpacho is an original version of the famous Spanish cold soup. This refreshing and spicy dish originates from Andalusia, where traditional gazpacho is made from red tomatoes. However, pickled green tomatoes give it an unusual sweet-sour taste with a hint of spiciness. Crunchy cucumbers and green onions add freshness, while wine vinegar and olive oil enhance the richness of flavors. Gazpacho is perfect for hot days when you want something light yet satisfying. It is served chilled, complemented by a slice of rye bread for flavor harmony. This soup not only refreshes but also stimulates the appetite, offering an unforgettable gastronomic journey.

The recipe is taken from the book "Seafood. Very simple.

The recipe is taken from the book "Seafood. Very simple.

The recipe is taken from the book "Seafood. Very Simple.