tag:blogger.com,1999:blog-69710687490790823222026-05-02T11:24:30.834-04:00A Kitchen In BrooklynWelcome to Sasha's Kitchen in Brooklyn and to the occasional Kitchens of Guest Writers Around the United States and CanadaSashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.comBlogger583125tag:blogger.com,1999:blog-6971068749079082322.post-17134509902428716192012-06-02T10:00:00.001-04:002012-06-02T10:00:00.391-04:00Sasha's Kitchen: Kobe Roast Beef Sandwich
I love kobe roast beef. Its absolutely the best beef out there and the only kind of roast beef worth eating in a sandwich. The best roast beef sandwich I've ever had is at a place in Park Slope called Bierkraft. Bierkraft is a huge beer emporium, which also makes excellent sandwiches and has a fabulous selection of cheeses and charcuterie. The kobe roast beef sandwich atSashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-75978092973555600132012-05-30T16:56:00.000-04:002012-05-30T16:56:40.430-04:00Sasha's Kitchen: Strawberry Rhubarb Mini Pies
I made these delicious strawberry rhubarb mini pies a couple of weeks ago, just in the height of late spring strawberry and rhubarb season. They're really a cross between a pie and a cupcake, and they were made in cupcake molds. These were a delicious recipe from Martha Stewart's Pies & Tarts cookbook, which adds some orange zing to a traditional spring strawberry rhubarb pie. SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com1tag:blogger.com,1999:blog-6971068749079082322.post-7124457224105927702012-05-26T10:00:00.000-04:002012-05-26T10:00:03.858-04:00Sasha's Kitchen: White Chocolate Raspberry Cupcakes
I made these cupcakes a couple weeks ago, using some homemade raspberry preserves that I canned myself last August in my very first home preserving project. They were delicious and have been great in several desserts, including the raspberry swirl cheesecake I made over the winter. I haven't made cupcakes in awhile, and these aren't creatively decorated like some of my desserts, but SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com1tag:blogger.com,1999:blog-6971068749079082322.post-49711223003771978332012-05-23T19:00:00.000-04:002012-05-23T19:00:02.628-04:00Sasha's Kitchen: Herbed Goat Cheese Salad with Strawberries
Goat cheese is one of my favorite foods, and I especially love it in a salad, when it is breaded and warm, the way they do it in good restaurants. It's actually not that hard to achieve the same result at home by using the proper technique. This salad, with a homemade basil dijon vinaigrette is enhanced by any seasonal fruit, but this time of year, it is great with fresh local SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-49515668867280606822012-05-20T10:00:00.002-04:002012-05-20T10:00:00.385-04:00Sasha's Kitchen: Rosewater Macarons with Raspberry White Chocolate Ganache
I'm a big fan of anything Parisian these days. I've wanted to explore Parisian pastries for a long time, because they are so lovely, pretty and delicate and also delicious. I had tried making macarons about a year and a half ago, but was not very pleased with the results. Macarons are the darlings of the French pastry world - the new cupcake so to speak. They can come in SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-57359911071998178192012-05-17T19:00:00.000-04:002012-05-17T19:00:06.504-04:00Sasha's Kitchen: Swiss Chard Ravioli with Mascarpone & Ramps in Rose Sauce
Ah, my latest and greatest ravioli creation! I just love coming up with new recipes for homemade ravioli that use seasonal ingredients. This one was also a great success. I wanted to incorporate swiss chard into the dough of the ravioli, rather than using spinach to make the ravioli green. For the filling - I went all out into spring using ramps, mascarpone cheese and SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-45185081367092587662012-05-15T18:38:00.000-04:002012-05-15T18:38:58.821-04:00Sasha's Kitchen: Corned Beef and Cabbage
I was inspired to make Irish corned beef and cabbage, after our friend Keisha made delicious braised corned beef and cabbage for a St. Patrick's Day gathering. I bought a corned beef brisket from Fresh Direct, which is pretty much the only place to find such things other than around St. Patrick's day. The meat was excellent quality, as I have come to expect from just about everythingSashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-62673671420886692032012-05-12T10:00:00.001-04:002012-05-12T10:00:02.103-04:00Sasha's Kitchen: Eclairs
As I have said in some recent posts, I've been trying out a new French recipe each week. Before moving on to delve deep into the world of macarons, I decided to try making eclairs, once the darling of the French patisserie, before macarons came on the scene. The key to making delicious eclairs in making pate choux, the basis of the French cream puff, piping out the pate choux, and allowingSashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com1tag:blogger.com,1999:blog-6971068749079082322.post-46238519853893912142012-05-09T13:02:00.000-04:002012-05-09T13:02:43.404-04:00Sasha's Kitchen: Dan Dan Noodles
These Sichuan style noodles were a pleasant addition to my weekly menu a couple weeks ago. The recipe made plenty of noodles, and they were quite flavorful. My husband and I adapted the recipe to use ground beef rather than pork, and added some Sriracha sauce for a bit of heat. This was quite easy to make using udon noodles. It's probably not an ethnic Chinese dish the SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-589308367798731872012-05-05T10:07:00.001-04:002012-05-05T10:10:32.484-04:00Sasha's Kitchen: Boeuf Bourguignon
I've been on a bit of a French cooking kick lately. It all started when I took my most recent cooking class, the Essentials of Burgundian Cooking at the Institute of Culinary Education (ICE) in Manhattan. Since then, I've made several French dishes (some in the class and some not) including my first try at eclairs which I will be posting soon (they were great!). I've made boeufSashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-31043471191171159992012-05-02T18:22:00.000-04:002012-05-02T18:22:57.322-04:00Sasha's Kitchen: Goat Cheese Pita Pizzas
I made this nice quick meal last week when I didn't have much time to cook. I made four of them, but my husband and I had leftovers as they were more filling than you might think. This is an adaptation from the halloumi Greek pizzettes that I had made in the past, which were delicious. These are a nice treat that is of course much healthier than conventional pizza! I justSashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-50051725227826918362012-04-29T10:04:00.000-04:002012-04-29T10:04:29.409-04:00Sasha's Kitchen: Chocolate Cake with Raspberry Coulis
Recently, I took a French cooking class, the essentials of burgundian cooking at the Institute of Culinary Education (ICE) in Manhattan. The class was a fun class where we broke into groups and made an entire French meal. I perfected my boeuf bourguignon skills, which I will be making at home again this weekend. The dessert for the class was this delicious French style SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com4tag:blogger.com,1999:blog-6971068749079082322.post-50240381750232956622012-04-26T19:30:00.000-04:002012-04-26T19:30:00.645-04:00Sasha's Kitchen: Strawberry Rhubarb Jam & Challah French Toast
I made this delicious jam and preserved six jars using the boiling water method. This was my first jam of the season and was a huge success for my second time making jam overall. I just love the combination of strawberry and rhubarb this time of year, so I couldn't resist making some strawberry rhubarb jam. Yum! My jam cam out perfectly using the Pomona's Universal Pectin SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-78001100132936149622012-04-24T19:00:00.000-04:002012-04-24T19:00:02.570-04:00Sasha's Kitchen: Cod with Slaw, Salsa Verde and Plaintains
Palo Santo is one of Park's Slope's delicious restaurants that my husband and I always enjoy going to. I adapted this delicious and healthy fish restaurant from the New Brooklyn Cookbook, where the recipe hails from Palo Santo. I wasn't able to get bluefish, so I adapted the recipe for cod. It was still delicious and I really loved the salsa verde, plantains and slaw with SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-28196759539563147052012-04-21T10:00:00.000-04:002012-04-22T12:13:59.418-04:00Sasha's Kitchen: Rhubarb Crumble Pie
I love strawberry rhubarb pie. Its my favorite. I just love the tang of the rhubarb combined with the sweet strawberries. Yum! But I decided to go a bit tangier this time and try out a Martha Stewart recipe for a rhubarb crumble pie. And you know what - it was amazing too! A bit tangier than the combined pie but just plain delicious and a perfect wait to start SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com1tag:blogger.com,1999:blog-6971068749079082322.post-7008769272591637932012-04-14T09:38:00.000-04:002012-04-14T09:38:46.303-04:00Sasha's Kitchen: Bucatini with Cauliflower and Ramps
I'm really into making pasta dishes with spring vegetables right now. I love using everyuthing that's seasonal. I'm happy to say that I scored the first rhubarb of the season at Union Market in Park Slope and am making a rhubarb crumble pie this weekend (posting it soon!). In the meantime, I've been enjoying making some vegetable pastas. Ramps finally arrived at SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-90477355261467686892012-04-10T19:00:00.000-04:002012-04-10T19:00:06.843-04:00Sasha's Kitchen: Passover Carrot Tzimmes Souffle
I made a delicious carrot tzimmes souffle tonight for Passover, after spending two great seders to start the holiday with my family in Philadelphia this weekend. Passover, of course, is the holiday where you can't eat any bread or yeast for eight days. I found this recipe in a Kosher cookbook at my parents' house the other day and decided to make it for Brad and I tonight for dinner SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-10099061952755517442012-04-07T10:30:00.000-04:002012-04-07T10:30:01.715-04:00Sasha's Kitchen: Asparagus Goat Cheese Ravioli with Sage Brown Butter Sauce
Passover started last week, which means no bread, grains, flour, corn etc. for me for eight days. However, I made this recipe last week and haven't gotten around to posting it just yet (I scheduled posts in advance). So, it was pre-Passover when I made this and when I posted it :) At any rate, if you have been reading this blog for awhile, I love making my own ravioli and came SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-24446682987686765172012-04-03T19:00:00.000-04:002012-04-03T19:00:00.801-04:00Sasha's Kitchen: Banana Cream Pie
I've been itching to make a strawberry rhubarb pie, just as soon as they both come into season at the local farmer's market, or at least a rhubarb tart and some strawberry-rhubarb jam too, using my canning supplies. But neither is ready just yet (rhubarb will precede strawberries) so in the meantime, I made a non-seaosnal pie that works just as well any time of year, a banana cream pie. &SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-55878886005431025992012-03-31T10:39:00.000-04:002012-03-31T10:39:24.449-04:00Sasha's Kitchen: Chicken Parmesan
I made this classic Italian dish with my husband a couple weeks ago. It's surprisingly the first time I made chicken parmesan, and it came out really well. They key, I think, was breading it with a mixture of parmesan cheese and panko bread crumbs. The exterior was nice and crispy and cheesy too. I used fresh mozzarella and put it under the broiler to finish off the SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-9357199584837016792012-03-27T19:00:00.000-04:002012-03-27T19:00:04.970-04:00Sasha's Kitchen: Chocolate Devil's Food Caramel Cupcakes
I made these delicious cupcakes straight out of the Magnolia Bakery cookbook and they were delicious. The frosting is a light caramel frosting that gets its flavor from brown sugar, rather than from a complex caramelization process. The Devil's Food chocolate batter results in a light and delicious cupcake. The recipe in the cookbook makes two dozen, but I cut it in half SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com1tag:blogger.com,1999:blog-6971068749079082322.post-92043750131878590792012-03-24T09:29:00.000-04:002012-03-24T09:29:40.780-04:00Sasha's Kitchen: Rigatoni with Broccoli and Turkey Sausage
Sorry for the lack of posts the last couple of weeks. Life has been getting in the way of both cooking and writing, but I do have a backlog of some delicious meals and desserts to share. I hope to be getting back into the swing of things a bit more. I've made some good pasta dishes recently. I'm looking forward to ramps coming back into season so I can make my ramp SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com1tag:blogger.com,1999:blog-6971068749079082322.post-52327101514331192432012-03-18T11:50:00.000-04:002012-03-18T11:50:05.735-04:00Sasha's Kitchen: Beef Tacos with Charred Tomatillo Pepper Relish
I made this delicious recipe for tacos from star chef Sam Talbot's cookbook, The Sweet Life. The flavoring for these beef tacos is excellent, and pairs well with the roasted tomatillo pepper relish, as I just love tomatillos. I substituted pimentos for jalapenos so there would be just a slight bit of heat, rather than a fiery taco. The end result was delicious. AlsoSashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-81448552257709390602012-03-06T19:00:00.000-05:002012-03-06T19:00:00.418-05:00Sasha's Kitchen: Lamb Meatballs
I came up with this delicious recipe for ancho chile flavored lamb meatballs the other night which was just perfect. The little delicious meatballs are perfect as either a main course for two, or as an appetizer at a party. I like serving them with some pomegranate seeds as a garnish in a martini glass for some extra pizzaz. The sweet potato adds flavor, moisture and a bit of SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0tag:blogger.com,1999:blog-6971068749079082322.post-4458129458972742282012-03-03T14:39:00.000-05:002012-03-03T14:39:02.132-05:00Sasha's Kitchen: Strawberry Chocolate Chip Scones
I made these delicious breakfast and/or dessert scones a few weeks ago since I was able to score some delicious strawberries, even in the dead of winter. The recipe comes from Alice's Tea Cup's cookbook, which is one of my favorite places in Manhattan to go for scones. They are always a treat in any flavor!
Alice's Tea Cup's Strawberry-Chocolate Chop Scones
Makes about 12-14 scones
SashaInTheKitchenhttp://www.blogger.com/profile/10621824032744379998noreply@blogger.com0