Recipe Catalog
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Recipe by chef Dmitry Kamaev from Law & Son Bar.
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A twist on the traditional Scottish pearl barley soup Scotch Broth, prepared by Dmitry Kamaev, the chef of Law & Son Bar, pleases with familiar tastes. The close union of mushrooms and pearl barley is not alien to anyone who loves rassolnik. The aroma of porcini mushrooms softens the specific spirit emanating from the lamb meatballs. Included: cream sauce and coriander, and the decoration of dried apricots and prunes, as well as the glaze of oyster sauce, add restaurant elegance to the originally rural food.
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Recipe from Giuseppe Davi, chef of the Butler restaurant.
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich
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The recipe is taken from the book "The North Warms" by Rashid Rakhmanov, published by "Eksmo". "Mushrooms have always had a place of honor in Russian national cuisine. They occupied it not only on the peasant's table, but also on the royal table. Salted mushrooms were especially prized - aromatic milk mushrooms and saffron milk caps smelling of fresh pine needles. Soups were cooked from mushrooms, they were added to cabbage soup. Pies with mushrooms were also very popular. Gubnitsa is a mushroom soup, gribovnitsa. The soup got this name because in the Vyatka region, as well as in the Russian North in general, mushrooms were called lips. They say that the birthplace of gubnitsa is Vyatka, and this soup was first cooked in the northern part of the Vyatka province. In the traditional version, the soup is cooked from porcini mushrooms, aspen mushrooms and birch boletes. You can cook it from frozen mixtures, but nothing compares to the taste of fresh seasonal mushrooms. So as soon as you see grandmothers offering to buy these mushrooms at the end of summer and beginning of autumn, be sure to take advantage of the moment and prepare a real Vyatka Gubnitsa
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Pearlotto with rosemary and dried mushrooms is a refined variation of classic Italian risotto, where pearl barley is used instead of rice. This dish originates from the northern regions of Italy, where the traditions of preparing hearty and aromatic dishes are particularly strong. Dried mushrooms give it a rich, earthy flavor, while rosemary adds a delicate freshness and spiciness. White wine enhances the depth of aromas, and parmesan adds creaminess and sophistication. The taste of the dish is rich and warming, perfect for cool evenings. Pearlotto can be served as a standalone dish or as a side to meat. It pairs perfectly with a glass of dry white wine, creating a harmonious blend of flavors. It's a true delight for lovers of Italian cuisine!
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Mushroom perlottо is a refined dish of Italian cuisine inspired by traditional risotto but made with pearl barley. The rich mushroom aroma created by porcini, oyster mushrooms, morels, and chanterelles combines with the tender texture of the barley soaked in cream, wine, and Parmesan cheese. Shallots and carrots add softness to the dish while rosemary and fresh parsley highlight its complex flavor profile. Perlottо is an excellent dish for a cozy dinner served hot and garnished with sautéed mushrooms and herbs. It not only satisfies but also warms the soul, revealing the depth of Italian gastronomic traditions.
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Lamb meatballs in tomato sauce with spices are a refined dish of Indian cuisine that combines a wealth of flavors and aromas. The origins of the recipe date back centuries, reflecting the traditions of Indian spices where garam masala and chili add spiciness and warmth. Tender meatballs made from lamb gain juiciness from the addition of fresh herbs and egg. Tomatoes, coconut milk, and broth create a rich sauce that envelops the meat with sweet-spicy notes. Lime juice and fresh mint add a refreshing contrast, making the dish harmonious. The meatballs pair perfectly with basmati rice that absorbs the sauce's aroma. This warming and sophisticated treat can adorn any table, whether it's an everyday dinner or a festive feast.
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This lamb soup with peas, meatballs, and tomato is a true symbol of Azerbaijani cuisine, reflecting its rich flavors and traditions. The origins of this dish date back centuries when meat broths and aromatic spices played a key role in the region's culinary traditions. Tender meatballs infused with lamb flavor harmoniously combine with crumbly peas and sweet notes of tomatoes, creating a rich and warming taste. A light aroma of greens completes the composition, adding freshness. This soup is perfect for cold days, providing comfort and warmth while beautifully complementing family gatherings. With its rich ingredients, it is nutritious and capable of satisfying even the most refined palate.
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240
Olchali mastava is a traditional Tajik soup infused with Eastern aromas. Its history dates back to ancient times when shepherds prepared nourishing meat broths with rice and vegetables. This soup is famous for its tender lamb meatballs that absorb the rich spicy notes of cumin and coriander. The slight acidity of the tkemali sauce adds a special sophistication to the dish, balancing the flavors. Carrots, turnips, and aromatic spices make the soup vibrant and warming. Olchali mastava is not just food; it's a true culinary journey into authentic Tajik cuisine. It is served hot, generously sprinkled with fresh cilantro that adds freshness and completeness to the dish. This soup is perfect for both family dinners and festive tables, warming the soul and heart.
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Chicken meatballs with mushrooms and spinach are a refined dish of Japanese cuisine, combining tender chicken mince, aromatic shiitake mushrooms, and fresh spinach. Shiitake, a popular ingredient in Japanese gastronomy, gives the meatballs a deep umami flavor, while sake and ginger add subtle Eastern notes. They are cooked in a delicate dashi broth with mirin, making them soft and juicy. Served with a sauce infused with the aromas of mushrooms and spices, they become a harmonious and balanced dish. It is perfect for both a home dinner and an exquisite lunch, highlighting the aesthetics of Japanese cuisine – simplicity, balance, and natural flavor.
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Chicken meatballs with mushrooms in cream are the embodiment of the coziness of European cuisine. Tender meatballs made from chicken mince, infused with the aromas of dried garlic and black pepper, create the perfect texture. Mushrooms sautéed with onions to golden softness add depth of flavor. Baking in cream makes the dish rich and tender, turning each serving into a gastronomic delight. This dish pairs perfectly with mashed potatoes or a fresh baguette that absorbs the thick creamy sauce. It embodies rustic simplicity and sophistication at the same time – such food warms and delights at any time of year. Garnished with parsley, it gains a fresh herbal note, completing the harmony of flavor nuances.
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You can make very tasty full-fledged cutlets from buckwheat porridge: in color, taste and smell they will be exactly like a beef burger. You just need to choose the right additives: we take fried onions and mushrooms, it is not for nothing that they are called vegetable meat. It is convenient that you do not have to watch whether the buckwheat porridge is overcooked or not. Overcooked even sticks better. If the porridge still does not want to stick together in the absence of eggs, just grind all the ingredients, including greens, at once in a meat grinder - this will add plasticity to the minced meat.
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Patang meatballs in coconut milk with mushrooms is an exquisite dish of Pan-Asian cuisine that combines the richness of Eastern spices and the delicate texture of coconut milk. This recipe is rooted in the traditions of Thai and Indian gastronomy, where spices play a key role in creating a rich flavor. The meatballs infused with the aromas of coriander, cumin, curry, and cinnamon gain spiciness, while mushrooms add depth and richness. A light tang from lime gives freshness to the dish, balancing the spiciness and sweetness of coconut milk. Served hot, it pairs perfectly with rice or noodles, allowing for a full exploration of flavor nuances. Patang meatballs are a gastronomic journey into a world of aromas and exoticism that can captivate any gourmet.
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Braised lamb with mushrooms and rosemary is a true culinary masterpiece inspired by European cuisine traditions. Slowly roasted meat absorbs the aromas of rosemary, garlic, and tomato paste, achieving a tender texture and rich flavor. Mushrooms add juiciness, while olives provide a savory note. The dish is perfect for cozy home dinners or festive gatherings, especially when accompanied by fresh green salad. It delights with its intense aroma and harmonious combination of ingredients, making each bite truly unforgettable.
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