golabki4This is my favorite comfort food. You can find hundreds of recipes for stuffed cabbage over the internet and some of them, I must admit, have nothing to do with Polish stuffed cabbage that I grew up eating. I like some ideas of replacing rice with barley or stuff the cabbage with just meat but I like to make them for my family in a rather traditional way. They also freeze well if for some reason you think it’s too many of them for one dinner. By the way, the correct pronunciation is “guh-WHUMP-kee.” More »

soup5I love creamy soups and the great thing about them is that you can smuggle all kinds of vegetables you want your family to eat and they will not know they’re in the soup until you tell them :) .This soup is very nutritious and aromatic. Kale has a rather bland and earthy taste so cooking it down with shallots and garlic gives it more fragrance and a richer taste. I add the frozen peas at the very end so that they don’t lose the bright green color. You can add some roasted baguette or crusty, rustic bread to make sure you have something to scoop out every single drop of this soup from your bowl. More »

bread7I will never forget the taste of fresh, crusty bread that my grandmother used to make when we were small kids. There was nothing better in this world than a huge slice of her bread, with home-made butter and home-made white cheese, and some salt and pepper. The white cheese is on my list to do this year for sure but I first wanted to start with something more simple. There are hundreds of recipes for all kinds of bread. My goal was to get a small loaf with a very crunchy and crispy crust. This recipe is to some extent inspired by American Test Kitchen’s but without beer addition and I love the fact that there is no work involved with making this bread. The only bad thing is that you have to be patient, because the growing process takes an extended amount of time. But there is almost no kneading involved, just waiting until it grows and then putting it in the oven. More »

ragout5

It looks like rabbit is quite a popular dish in many restaurants around Montreal, just like duck and venison. I had it in couple of places already and finally decided to make one. This meat is very lean and doesn’t need a lot of time to cook. My mom would usually use it in pate, which has always been something special in my family. When my dad used to go hunting, he would bring pheasants and hares we all knew there soon would be a pate on our table.
When cooking rabbit, you have to be very careful about timing because it’s very easy to overcook it, leaving the meat really dry. It’s nothing like pulled pork or stew when you can just leave it on the stove and forget about it for couple of hours. It’s a very hearty dish where the main star is the rabbit and sauce, not like a typical stew where you have a lot of veggies.
I strongly recommend making your own tagliatelle to serve with the ragout. More »

rice2This dish is not only filled with nutritious vitamins but is also rich with flavors. With all the vitamins you’re going to eat you can probably turn a blind eye to the butter and parmesan cheese you will add to finish up the risotto. This could be served as an appetizer or a side to a grilled chicken breast wrapped in prosciutto, but I like to serve it as a dish in itself. If you are looking for a gluten free elegant dinner dish this is definitely it, just make sure that the stock you use is gluten free if it’s premade; or your best bet would be to use a home-made chicken stock. More »