Recipe Catalog
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Recipe taken from the magazine "Culinary Workshop".
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Salmon carpaccio with lightly salted salmon, adjika, and horseradish is an exquisite dish inspired by Italian traditions. The lightness and tenderness of the salmon harmoniously combine with the bright spiciness of adjika and the sharpness of horseradish, creating a delightful contrast of flavors. The origins of carpaccio trace back to Venice, where it was first made from beef, but over time variations with fish became equally popular. This salmon version is a great choice for gourmets who appreciate freshness and sophistication. Corn salad adds a textural play, while the tomato-pepper sauce with garlic gives the dish richness and a slight sweetness. Such carpaccio would make an excellent appetizer for a festive table or an elegant option for a romantic dinner, highlighting the richness of Mediterranean cuisine.
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Chicken wings with adjika and garlic are a bright and aromatic dish from the rich traditions of Caucasian cuisine. Wings marinated in a spicy mix of mayonnaise, hot adjika, garlic, and black pepper acquire a rich flavor with pleasant spiciness and slight sourness. They are baked until golden brown while remaining juicy inside. This dish is perfect for friendly gatherings or family dinners and pairs well with fresh vegetables, herbs, and light sauces. The finished wings can be served as a standalone treat or as part of a meat feast, highlighting the hosts' hospitality and culinary skills.
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Lamb rack with homemade adjika and vegetable ratatouille is a masterpiece of French cuisine, combining tender meat with the richness of aromatic spices and vegetables. The origins of this dish trace back to Provence, where ratatouille is a traditional side dish highlighting the freshness of local produce. Juicy lamb rack infused with garlic-rosemary oil gains a rich flavor with subtle herbal notes. The slowly cooked vegetable ratatouille reveals the sweetness of peppers, zucchini, and eggplants, while homemade adjika adds a spicy kick and tomato tanginess. This dish is perfect for a festive dinner, blending rustic simplicity with the sophistication of haute cuisine.
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Kharcho with adjika and tomato paste is a rich, spicy Georgian soup filled with the aromas of Eastern spices and fresh herbs. Its history roots in the traditional cuisine of Georgia, where kharcho symbolizes home comfort and generous feasting. The dish is based on beef that simmers for a long time in broth, revealing its depth of flavor. Nuts add tenderness to the soup, while the combination of adjika and tomato paste brings spiciness with a slight tang. Spices like khmeli-suneli, saffron, and coriander fill the dish with warmth and spice. Kharcho pairs perfectly with aromatic bread or lavash, and its thick consistency makes it hearty and warming on cool evenings. This dish is a gastronomic journey to the heart of the Caucasus, filled with passion and traditions.
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This dish reflects the richness of Georgian cuisine, combining the aromas of spicy herbs and the heat of adjika. The roasted meat, thoroughly soaked in a marinade of basil, dill, and white balsamic vinegar, acquires a deep flavor and tender texture. Garlic adds spiciness while sour cream softens the heat of adjika, creating a harmonious balance. Onions roasted with the meat add a light sweetness, and cooking in a bag preserves the juiciness of each piece. This dish is perfect for festive gatherings, revealing the wealth of Georgian traditions. It pairs wonderfully with red wine and fresh vegetables, highlighting vibrant flavor nuances. From the first bite, it transports you to the heart of Georgia where food is more than just a meal; it's an art that brings people together at one table.
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Beef with adjika and tomatoes is a dish that combines rich meat flavor and the spiciness of traditional adjika. This recipe is inspired by Italian cuisine, where fresh tomatoes and aromatic spices play a key role. The tenderness of the stewed meat is achieved through the proper cooking process: first it releases its own juice, then absorbs the spicy sauce, while vegetables add freshness and sweetness to the dish. Onions, carrots, and tomatoes create a pleasant balance of flavors, while herbs finish the composition with a delicate aroma. This dish pairs wonderfully with side dishes like mashed potatoes or pasta. It is suitable for both family dinners and festive tables, delighting with its rich taste and appetizing appearance.
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Homemade adjika with apples is a fragrant and spicy condiment inspired by European culinary traditions. Its history traces back to ancient recipes of hot sauces that complemented dishes, giving them a rich flavor. In this interpretation, the tartness of apples, juiciness of tomatoes, and spiciness of horseradish harmoniously combine to create a perfect balance of flavors. Its delicate texture and rich bouquet of aromas make adjika a versatile addition to meat, fish dishes, and appetizers. It can be used as a sauce, marinade, or spicy addition to side dishes. Made at home, it retains freshness and natural taste qualities, giving each dish a special character. The spiciness is adjusted with salt and sugar, allowing for the creation of the perfect flavor tailored to one's gastronomic preferences.
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Homemade plum adjika is a vibrant embodiment of Georgian cuisine, combining the sweetness of fruits with the spiciness of spices. The history of this dish is rooted in the traditions of the Caucasus region, where spices and fresh vegetables are the basis for many sauces. Aromatic plums give adjika a rich, slightly sweet-and-sour taste that harmoniously complements the heat of chili peppers and the intense aroma of garlic. This adjika pairs perfectly with meat dishes as well as cheeses, enhancing the flavors of familiar foods. It can be used as a marinade for kebabs or a zesty addition to hot dishes. With its natural ingredients and simple preparation, homemade plum adjika will become an essential element in the kitchen for those who love rich and expressive flavors.
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The recipe was prepared in our kitchen by chef Dmitry Pogorelov. Our Russian white cabbage goes well with spicy southern sauces. The leitmotif of this very simple salad is the dressing : adjika, sunflower oil, soy sauce.
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Raw green ajika is a bright and aromatic sauce from Georgian cuisine, filled with the freshness of herbs and spicy zest. Unlike classic ajika, this version does not require cooking, preserving the richness of flavors. Sweet and hot peppers, garlic, basil, and parsley create a harmonious blend of spice and freshness, while the addition of vinegar and oil gives the sauce a delicate texture. This ajika perfectly complements meat dishes, vegetables, and even fresh bread with a special touch of spiciness. The recipe's origins delve deep into Georgian traditions where every meal is rich in flavors. This sauce not only decorates the table but also awakens the appetite with its rich aroma and vibrant taste.
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Lamb shashlik with sweet peppers is a fragrant and juicy dish rooted in Greek traditions. Greeks have long valued marinating meat to make it tender and flavorful. Here, tender lamb is infused with a mixture of olive oil, lemon juice, garlic, and aromatic herbs, giving it incredible depth of flavor. Onions and sweet peppers add juiciness and a hint of sweetness that perfectly complement the meat. Grilled over coals, this shashlik takes on a light smoky note, making each bite truly unforgettable. The dish is perfect for a summer picnic or festive outdoor dinner, especially when paired with Greek sauces, fresh bread, and a glass of white wine.
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Lamb kebab with onions is a true embodiment of Mediterranean gastronomy, where the simplicity of ingredients combines with rich aroma and harmony of flavors. This recipe, originating from Greek cuisine, unites tender lamb marinated in onions, vinegar, and spices with the smoky scent of coals. The meat absorbs the tartness of lemon and the juiciness of fresh vegetables, creating a rich and deep flavor where the tenderness of lamb contrasts with the freshness of the garnish. This dish is perfect for friendly gatherings and celebrations; it is served with rice, herbs, and pomegranate juice that complements the flavor palette. Greek chefs have perfected the art of kebab making for centuries, turning it into an integral part of the region's culinary heritage.
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Chicken skewers with garlic and rosemary are a fragrant and juicy dish that embodies the warmth of Russian cuisine and the spirit of cozy family gatherings. The history of skewers dates back to ancient times when meat cooked over an open fire became an integral part of feasting. This version is distinguished by the tenderness of chicken meat soaked in a spicy marinade of balsamic vinegar, olive oil, garlic, and aromatic rosemary. Grilled, the skewers acquire an appetizing golden crust, while the rich aroma of herbs makes it an ideal treat for friendly get-togethers or festive tables. Serving with a refreshing cucumber and tomato salad complements the flavor, creating a harmony of lightness and richness.
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Pork shashlik in vinegar is a true gem of Caucasian cuisine, rooted in ancient traditions of cooking meat over an open fire. The marinade of vinegar, salt, and sugar makes the meat extraordinarily tender and infuses it with a light sourness that reveals the natural sweetness of the pork neck. Onion rings complement the flavor of the juicy meat, while the aroma of smoke adds depth and richness. The finished shashlik is tender, juicy, and aromatic, with a subtle balance of sweet-sour notes and a hint of pepper's spiciness. Serving it with wine highlights its flavor nuances, making every meal special. It's perfect for warm evenings with friends amidst nature's song and cheerful conversations by the fire.
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