Recipe Catalog
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On the one hand, offering meat to people who have consciously given it up is a bit of cheating. But that's the way our world works, even vegans miss stuffed peppers and homemade cutlets. I stuff peppers with plant-based minced high beef — in my opinion, this "meat" is the closest to the real thing I've tried. In addition, it's easier to create an even more authentic flavor from a plant-based substitute in the form of minced meat , adding lots of greens, cumin, smoked paprika, and coriander. The result is healthy food with a spicy Caucasian-Balkan accent. Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.
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Chef Sergey Timofeev shared the recipe from the menu of the restaurant "Klevo" with us.
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Baked ramiro pepper with a sauce of tuna, ricotta, and hemp seeds is an exquisite dish that combines the tenderness of seafood, the creamy texture of cheese, and the light crunch of seeds. Ramiro pepper, known for its sweet flavor, gains richness and softness when baked and reveals a depth of gastronomic pleasure when paired with an aromatic sauce of tuna, anchovies, and parmesan. This recipe inspired by Mediterranean traditions is perfect as a light appetizer or a vibrant main course. Hemp seeds add a nutty note while cilantro refreshes the taste, making it multifaceted. It can be served with crispy bread or fresh vegetables to highlight its complexity and richness. Author's cuisine in its purest form – a unique combination of flavors and textures that transforms a simple ingredient into a culinary masterpiece.
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Tuna salad with olives and tomatoes in romesco sauce is a true embodiment of Spanish gastronomy, combining simplicity and rich flavors. Its roots trace back to Mediterranean cuisine, where the freshness of ingredients plays a key role. Tender tuna infused with olive oil aroma harmonizes with juicy tomatoes, while tangy olives add a vibrant accent. Lettuce adds a crunchy texture, and the famous Catalan romesco sauce brings a unique touch with nutty and spicy notes. This salad is perfect for a light dinner or as an elegant appetizer for wine, awakening the sunny warmth of Spain in every bite.
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Romesco is a traditional Spanish sauce with roots in Catalonia. Originally served as an accompaniment to fish, its rich, nutty flavor and mild spiciness have made it a versatile pairing for meat, vegetables, and even pasta. Its base is roasted red bell pepper, which adds a slight sweetness and smoky note. Almonds contribute depth and richness while wine vinegar refreshes and balances the flavor nuances. Olive oil binds the ingredients together, giving the sauce a velvety texture. Romesco not only delights the palate but also has a warm, cozy character that perfectly complements Mediterranean dishes.
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This Catalan sauce is great with grilled shellfish, butterfish, and meat dishes. For a milder heat, remove the chili seeds.
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This recipe from the Saratov restaurant Soho has a lot of ingredients, but don't be scared, a good half is needed to make homemade mustard. Another quarter is for the spicy Spanish tomato sauce romesco. The method for preparing catfish is simple. The fish is first salted in brine (saline solution), this method is good for its infallibility - the catfish itself, without outside help, will take as much as it needs. In the restaurant, the fish is cooked in a coal oven, but you can use the oven.
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Gazpacho with Ramiro peppers is an exquisite version of the classic Spanish cold soup. Gazpacho originated in Andalusia as a simple peasant dish but gained popularity worldwide over time. In this recipe, the tender sweetness of Ramiro pepper harmonizes with the tartness of canned tomatoes, the freshness of cucumber, and a hint of chili heat. White wine vinegar adds a light acidity while basil refreshes the aroma. The dish has a velvety texture, and pieces of fresh Ramiro pepper add a crunchy note. This gazpacho is perfect as a summer appetizer or light dinner, and serving it with rustic bread makes it especially hearty. Olive oil completes the composition, giving the soup a noble taste of Mediterranean cuisine.
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Caprese with Ramiro pepper is an exquisite interpretation of the classic Italian salad, rich in aromas and textures. Originally, Caprese originated on the island of Capri, embodying the colors of the Italian flag. This version uses sweet Ramiro pepper, which adds a touch of juiciness and light sweetness, complementing the freshness of tomatoes and the tenderness of mozzarella. Pesto adds a rich basil aroma, while balsamic cream finishes the composition with a refined sweet-sour note. It is perfect as a light appetizer or an elegant dish for a festive table. This combination of freshness and richness makes Caprese with Ramiro pepper a special gastronomic delight.
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The fermented cabbage salad with ramiro pepper is a harmony of sweet and sour flavors and bright shades that awaken the appetite and provide freshness. Fermented cabbage, with its rich spicy aroma, serves as the base of this dish, while juicy ramiro pepper adds sweet notes and a light crunch. Red onion brings a subtle spiciness, and garlic emphasizes the richness of flavor. Olive oil binds all the ingredients together into a whole, giving the salad a velvety texture, while a pinch of sumac adds a delicate tang and Eastern notes. This dish is perfect as a light snack on its own or as a side dish to meat and fish dishes. The salad not only delights the taste but also provides benefits due to the vitamins and probiotics found in fermented cabbage.
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Eggs with ramiro pepper is a bright and aromatic dish that combines the softness of eggs with the sweet taste of ramiro pepper. This pepper, known for its rich red color and delicate flavor, adds a special sophistication to the eggs. Kebab sauce adds spicy Eastern notes to the dish, while the combination of creamy and mustard oil makes the texture tender and rich. The eggs cook quickly and are perfect for a hearty breakfast or light dinner. They can be served with crispy bread or fresh vegetables, creating a harmonious balance of flavors. This dish is an excellent example of author cuisine, where classic ingredients gain new sound through successful culinary solutions.
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Brussels sprout and ramiro pepper ragout is a vibrant and delicate dish of author cuisine, combining creamy softness with spicy zest. Brussels sprouts, with a light nutty note, harmoniously blend with the sweet ramiro pepper, while Adyghe and grated cheese add richness. Creamy cream gently envelops the ingredients, creating a tender texture, while garlic and black pepper add a spicy touch. This dish is perfect for a cozy dinner or festive table, delighting with its rich flavor nuances and appetizing baked crust.
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"Peppers are an important product for Mexicans. We decided to add a little creaminess to them, for which we stuffed them with a mixture of cheeses and peanuts. And to give the peppers a smoky taste - in Mexico they are often cooked over a fire - we burn them with a blowtorch. At home, if you don’t have a blowtorch, you can easily burn the peppers in a dry frying pan without oil. We use cheddar, parmesan and mozzarella cheeses. The last two can be easily replaced with other cheeses with a similar texture, but it’s better to leave cheddar as is: both its meltability and its taste are important to the dish ." Recipe by Dmitry Kishov, chef of Tacobar restaurant.
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Romesco sauce is one of the treasures of Spanish cuisine, originating from Catalonia. Its history traces back to fishing villages where this rich and aromatic sauce was used to accompany fresh fish and seafood. The flavor of romesco is rich and multifaceted: the sweet notes of roasted peppers and tomatoes blend with the nutty depth of almonds and hazelnuts, while fresh herbs and wine vinegar add zest. This sauce pairs wonderfully not only with fish but also with meat, vegetables, and even just bread — it can be dipped into for enjoyment with every bite. Preparing romesco is an art of balancing textures and flavors, and its vibrant color and aroma will make any dish brighter and more interesting.
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Fried beef with red pepper, mushrooms, oyster sauce, and rice is a vibrant dish of Japanese cuisine that harmoniously combines spicy, sweet, and umami notes. Originally inspired by Chinese wok-frying techniques, it has gained its unique Japanese interpretation through tender beef fillet, aromatic oyster sauce, and subtle hints of rice wine. Sweet chili sauce adds a mild spiciness that highlights the freshness of the vegetables and mushrooms. The dish is perfect for cozy home dinners as well as festive tables, especially when paired with hot green tea or sake. Its rich flavor and appetizing appearance make it a true culinary delight while its balanced composition allows for enjoying traditional Japanese eating style healthily.
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