Recipe Catalog
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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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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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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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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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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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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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25
Roasted pumpkin with hazelnuts, marjoram, and cheese is an exquisite dish of Italian cuisine that combines the tenderness of pumpkin, the crunch of nuts, and the savory notes of pecorino romano. Italians appreciate pumpkin for its sweet flavor and richness, while the combination with aromatic marjoram adds sophistication to the dish. A light addition of lemon juice refreshes the taste, balancing the sweetness and richness of the ingredients. This dish is perfect as an elegant appetizer or as a side to main courses, filling the meal with warmth and autumn atmosphere. The toasted nuts add texture, making each forkful rich and interesting. Roasted pumpkin with hazelnuts and cheese requires no complex ingredients but offers gourmets true pleasure infused with Italian culinary tradition.
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Cheese balls with hazelnuts and prunes are an exquisite appetizer from Italian gastronomic tradition, where the balance of flavors and textures is valued. Delicate goat and cream cheese create a soft, melting base, while blue cheese adds piquancy. Crunchy hazelnuts add nutty depth, and sweet prunes soften and round out the flavor. A coating of grated cheese gives the balls a delicate salty crust. These balls are perfect for an aperitif alongside a glass of white wine or as an elegant addition to a festive table. They can be served chilled to emphasize the contrast of textures. Simple to prepare yet luxurious in taste, this recipe captivates gourmets from the first tasting.
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Baked pumpkin with goat cheese and hazelnuts is the embodiment of autumn coziness and gastronomic sophistication. This recipe has its roots in American cuisine, where pumpkin holds a special place due to its rich, sweet flavor and velvety texture. Baking enhances its natural sweetness, while the combination with tender goat cheese and aromatic leeks adds creaminess and complexity to the dish. Crunchy hazelnuts provide an interesting textural note, and sage brings warmth and depth of aroma. The dish is both delicate and rich, making it perfect as a standalone side or part of a festive dinner. Cream unites the ingredients into harmonious unity, transforming a simple set of products into true culinary delight. Try this recipe, and it will become one of your favorite autumn classics!
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Linguine in blue cheese sauce with beet greens and hazelnuts is a refined combination of flavors embodying the sophistication of Italian cuisine. The origins of this dish trace back to pasta traditions with cheese sauces; however, the addition of beet greens gives it freshness and a slight spiciness, while hazelnuts add an exquisite texture and nutty aroma. The blue cheese with its rich and salty flavor gently envelops the linguine, creating a creamy consistency, while garlic and olive oil enhance the aromatic richness. This dish is an ideal choice for connoisseurs of gastronomic contrasts as it is simultaneously creamy, crunchy, and fresh. Served hot with a light drizzle of olive oil, it makes for an elegant and memorable conclusion to a meal.
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Cheesecake with cream cheese and chocolate paste with cashews and hazelnuts is an amazing dessert that combines the tenderness of cream cheese and the rich flavor of chocolate with nuts. Its roots trace back to American cuisine, where cheesecakes became a symbol of sophistication and sweet indulgence. This version is particularly appealing due to the cream cheese providing a creamy texture and the chocolate paste with nuts creating a rich aroma and pleasant crunch. Each spoonful of this dessert is a play of flavors, balancing sweetness, the slight tanginess of cheese, and the deep richness of chocolate. It is perfect for cozy evenings with a cup of coffee as well as festive treats. The secret to its allure lies in the combination of simplicity in preparation and exquisite taste.
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180
Chocolate-cheese cake with hazelnuts is a refined treat from Jewish cuisine, where sweet desserts play an important role in festive meals. The combination of delicate Philadelphia cream cheese with rich dark chocolate creates an incredibly soft, velvety texture, while the nuts add a crunchy note. This cake is the perfect treat for special occasions, delighting with its blend of sweetness and a light creamy tang. Made with love: the crumbly base, chocolate cream, and whole hazelnuts harmoniously combine as baking brings out their flavor fully. It’s best served slightly chilled for a denser and richer cream. An ideal option for cozy evenings with a cup of fragrant tea or coffee.
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75
Spring salad with asparagus, feta cheese, lemon, and hazelnuts is the embodiment of freshness and harmony in European cuisine. This light and vibrant salad combines the crunch of radishes, the tenderness of asparagus and zucchini, the creamy texture of feta, and the zest of roasted hazelnuts. Lemon juice and zest add a refreshing tang to the dish, while greens—arugula and chard—enhance it with aromatic notes. The dish is perfect for spring picnics and light dinners, delighting the eye with its colorful presentation and refined balance of flavors. It pairs wonderfully with white wine or refreshing lemonade.
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
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Grilled sweet pepper with goat cheese and rosemary is a true embodiment of Mediterranean simplicity and sophistication. The dish draws from Italian culinary traditions where fresh, aromatic ingredients unfold in harmony. Roasted pepper gains sweetness and a tender texture while goat cheese adds creamy softness and a hint of tanginess. Rosemary, with its spicy notes, gives depth and elegance to the dish. It makes a wonderful appetizer or light meal that pairs perfectly with a glass of white wine. Grilling imparts a subtle smoky aroma to the vegetable, enhancing its flavors. Serving such a dish is not only about enjoying the taste but also about aesthetic pleasure as the vibrant red pepper, white cheese, and green rosemary leaves create an appetizing picture worthy of an Italian feast.
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