"Aubergine" sandwich

Today, I've made a grilled eggplant sandwich.

Started by grilling sliced eggplant in olive oil. After flip, add salt, herbs and spices. Topped with minced garlic.

At the end, added double slices of smoked cheddar and tomatoes.

Placed grilled eggplant on the toasted ciabatta bun, on bottom part of which spreaded creamy Caesar dressing.

Here is a final result. Bon appétit and hope to see you again!

"Sour tongue" sandwich

This sandwich is a result of combining sauerkraut, sour pickles and seared beef tongue, with addition of horseradish Dijon and horseradish mayo spread.

Horseradish Dijon, horseradish mayo, for maintaining a traditional beef tongue and horseradish combination.

Searing, to seal in the juices.

Horseradish Dijon on the bottom

and horseradish mayo spread on the top of the tongue.

Some sour pickles

and sauerkraut, with banana peppers.

Here is a final result. Bon appétit and hope to see you again!

"Borsche"

If you are wondering, why "Borsche" -- it's because it much faster to prepare, than a regular borscht. Takes less than 15 minutes to make this yum.

The main ingredient is Dole's "Colorful coleslaw", which boiled in salted water for about 5 minutes, before addition of canned shredded beets, with all it juices and tomato paste. After another 5 minutes, borscht is almost ready ready. Only thing left, is to add a bit of olive oil, a bit of lemon juice, some thyme, crushed red pepper and other favorite spices.

A couple of teaspoons of sour cream and fresh dill is a coronation of this royal borscht. Bon appétit and hope to see you again!

"Avocado" lox

A slight variation on traditional bagel & lox, with addition of avocado and lemon.

While posting photos, realized that forgot about onions, maybe it's to the best.

Lemons are without skin and sliced very thin.

Here is a final result. Bon appétit and hope to see you again!

Zucchini fritters

Another first for me -- zucchini fritters, with melted cheese, sour cream and tomatoes.

It's very hard hard to take a picture of food in a stainless steel bowl, without your reflection in it. Those are the ingredients of the zucchini fritters: grinded zucchini, egg, flour, salt and spices.

Fritters flip

Here is a final result. Bon appétit and hope to see you again!

"Smoked" sandwich

This one is a very basic sandwich, except for addition of a hefty amount of double smoked shredded cheddar cheese. It gave a very woodsy feeling to the eggs and mushrooms.

This time, I was using a creamy "Caesar" dressing as a spread, because of its rich flavours, and ketchup for its tomatoness.

Here is a final result. Bon appétit and hope to see you again!

Beef tongue

Today, for the first time, I've cooked beef tongue. Here is my reportage about it.

Different families, have different family reliques. Our was made by "COOPERATIVE METHIMPROM MOSCOW", at least 60 years old and traveled with us across the ocean, all the way from USSR.

Here are the ingredients, that I've added approximately after 2.5 hours of cooking. Although, they are some opinions, that adding spices are useless, because tongue does not absorbs it. After adding onion, carrots, bay leaf, garlic, salt and other spices,

I've cooked it for another 30 minutes. Then, I've took meat from the roaster, and submerged for a couple minutes in very cold water. It allowed me to remove this white looking layer of skin. After removing skin, I've placed it back in boiling broth for another 15, so it can absorb some of the flavors, after being washed.

Here is prepared tongues. I've tried a few pieces and put the rest in the fridge, for future use as a cold cuts. It tasted surprisingly good for the first try. Bon appétit and hope to see you again!