Author Archives: Ksenia Lukacher

Steak Tartare 19.01.2016

Steak Tartare
Serves: 4
Impress your family and friends with this flavorful beef dish. It pairs well with some crowd favorites, such as fries and salad, making it a traditional – yet mind-blowingly easy – recipe to share.
Ingredients
  • Center-cut beef tenderloin, 14 oz.
  • Dijon mustard, 1 ½ T
  • Egg yolks, 2
  • Canola oil, ¼ c
  • Salted capers (rinsed, drained, minced), 6 T
  • Pitted green olives (minced), 2 T
  • Parsley (minced), 2 T
  • Worcestershire sauce, 1 ½ T
  • Hot sauce, ¼ t
  • Cornichons (minced), 4
  • Yellow onion (minced), 1 small
  • Salt, to taste
  • Black pepper, to taste
  • French fries (optional)
  • Salad greens (optional)
Instructions
  1. Freeze beef for 30 minutes. In a mixing bowl, whisk together mustard and egg yolks; slowing add the oil. Combine with the capers, olives, parsley, Worcestershire sauce, hot sauce, cornichons, and onion. Add salt and pepper to taste and place in fridge.
  2. Remove beef from freezer and chop it into cubes about ¼-inch thick. Take out the mixing bowl from the fridge and place the beef in the bowl. Place in fridge to marinate until ready to serve.
  3. To plate the beef, portion it into 4 equal servings and serve with French fries and salad greens for a complete meal.

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Cheesecake 12.01.2016

Cheesecake
Serves: 6
The ideal dessert, this baked cheesecake is a decadent way to end the evening. Simple yet refined, it is sure to please the crowd.
Ingredients
  • Digestive cookies (crushed), 1 ¼ c
  • Unsalted butter (melted), 2 T plus extra for greasing the pan
  • Granulated sugar, 1 ¼ c
  • All-purpose flour, 1 T
  • Cream cheese (room temperature), 4 (8 oz.) containers
  • Vanilla extract, 1 t
  • Heavy cream, ¼ c
  • Egg yolk (room temperature), 1
  • Eggs (room temperature), 3 large
Instructions
  1. Preheat oven to 325 F. Butter a 9-inch baking pan. In a mixing bowl, combine the melted butter and the crushed cookies; combine thoroughly and transfer to the baking pan to form a crust.
  2. Now combine the sugar and flour in the mixing bowl; reserve. In a separate bowl, place the cream cheese and use a hand mixer (or stand mixer) to beat it until it forms a smooth consistency. As you mix, add the sugar in slow batches and thoroughly combine.
  3. Add the vanilla and cream while slowly mixing the batter. Pour in the egg yolk, followed by the 3 eggs, one at a time.
  4. Once the batter is completely mixed, pour it on top of the crust in the baking pan. Bake 45-60 minutes, or until the edges are golden brown (the center should be slightly set.) Turn off oven and cool for another 60 minutes.
  5. Remove baking pan from oven and cool for another 90 minutes. Transfer to fridge until ready to serve.

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Swedish Meatballs 30.12.2015

Swedish Meatballs
Serves: 6-8
With the perfect mixture of pork and beef, as well as loads of flavorful spices, these Swedish meatballs will become a weekday favorite. You will soon learn why this recipe is a go-to in Scandinavian countries. Paired with noodles, they are the ultimate comfort meal!
Ingredients
  • Fresh breadcrumbs, 1 c
  • Low-sodium beef broth, 2 1/3 c (divided)
  • Unsalted butter, 4 T (divided)
  • Onion, 1 c (minced)
  • Bacon, 2 thick slabs (minced)
  • Ground beef, 1 lb.
  • Ground pork, ¾ lb.
  • Eggs, 3 large (lightly whisked)
  • Kosher salt, 1 T
  • Black pepper, 1 ½ t
  • Sugar, 1 ½ t
  • Ground allspice, 1 t
  • Ground nutmeg, ½ t
  • All-purpose flour, 2 T
  • Sour cream, 2 T (stirred)
Instructions
  1. In a bowl, combine 1/3 cup of stock and the breadcrumbs; reserve. Over medium heat, melt 1 tablespoon of butter in a skillet. Add onion; sauté and brown (10 mins.) Place cooked onions in a separate bowl.
  2. Wipe skillet, reheat on medium. Cook bacon to desired crispness; use a slotted spoon to add bacon to onion. Reserve bacon fat. Using your hands, combine next 8 ingredients with onion. Then fold in the breadcrumbs and stock. One tablespoon at a time, create meatballs and place on a lined baking sheet.
  3. Over medium-high, heat bacon fat and 1 tablespoon butter in large pot. In batches of 3, add 1 tablespoon butter between each batch and sauté the meatballs until cooked through (6-8 mins per batch.) Place cooked meatballs on plate. Reserve 2 tablespoons of drippings; add flour and whisk to form paste. Add 2 cups of stock; simmer; stirring often. Add meatballs to pot; cover and simmer 5-6 minutes. Remove from heat; add sour cream to thoroughly coat meatballs.

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