Бесплатный фрагмент - Golden Simmer. The Soul of Cooking

Preface

Dear Reader

If you’re holding this book in your hands, it means you don’t just like to cook. You want to feel the kitchen: to hear the sizzle of oil in the pan, to see the changing color of meat, to understand why some ingredients become best friends while others simply argue.

This book is more than just a collection of recipes. It’s a log of personal experience, mistakes, and discoveries I’ve gathered over 15 years at the stove. You won’t find “perfect” dishes from glossy magazines here — only honest cooking where:

— Simplicity trumps complicated techniques.

— Flavor is more important than beautiful plating.

— Experimentation is always welcome (even if the soup turns out too salty — that’s experience too).

How to Use This Book

— Don’t be afraid to substitute ingredients. No truffle oil? Try a rich mushroom broth. No cilantro? Use parsley.

— Read the pro tips. They’ll save you when things don’t go as planned.

— Start small. Master the basic recipes first, then move on to the more complex ones.

— Share the results. Cook for your loved ones — their reaction is the best reward.

Who is This Book For?

— For those tired of “defrost and reheat.”

— For the bold who are ready to add their own twist to the classics.

— For everyone who believes that food is not just fuel, but an art form accessible to all.

Cook with soul, try new things — and may your kitchen always smell of happiness!

Warmly,

Shamil,

A Chef and Fellow Food Lover, Just Like You.

Not Just Seasoning: How Spices Work Culinary Magic

Have you ever wondered why the same dish can taste completely different when made by different people? The secret often lies not in the main ingredient, but in those little pinches of magic we add during the process — spices. They are the soul of the kitchen, its palette of colors and aromas. Let’s get to know them a little better!

Why Do We Even Need Spices?

Spices aren’t just for “making it tasty.” They:

— Create character: Curry wouldn’t be curry without turmeric and coriander, and mulled wine wouldn’t be mulled wine without cloves and cinnamon.

— Enhance flavor: A well-chosen spice (like black pepper or paprika) highlights and intensifies the natural taste of meat, fish, or vegetables.

— Provide aroma: It’s the smell of freshly ground coriander or cumin that first greets you at the door of a home where something delicious is being cooked.

— Transform appearance: Bright turmeric, golden paprika, the green of dried herbs — spices make a dish look appetizing and photogenic.

Golden Rules for Handling Spices

— “Less is more.” Start with a small pinch, taste, and only then add more. It’s easy to overdo it, but nearly impossible to fix.

— Freshness is everything. The shelf life of ground spices is about 6 months. Whole spices (seeds, sticks) last longer, up to a year or two. If your paprika smells like nothing but dust, it’s time to replace it.

— Toast and grind. To unlock their full aromatic potential, whole spices (like cumin, mustard, or coriander seeds) are best lightly toasted in a dry pan and then ground in a mortar. You’ll be amazed at how much this changes the flavor!

— Think about pairings. Not all spices get along with each other. Classic duos, tested by time:

— Chicken: thyme, rosemary, paprika, garlic.

— Beef: black pepper, cumin, paprika, mustard.

— Fish: dill, lemon pepper, fennel, tarragon.

— Vegetables: oregano, basil, coriander, cumin.

Must-Have Set for a Beginner Cook

You don’t need to buy out the entire store shelf. Start with the basics:

— Black pepper (peppercorns): A universal spice for everything. Grind it directly into the dish.

— Paprika (sweet): Provides beautiful color and a soft, sweetish flavor.

— Cumin (Zeera): Essential for pilaf, Eastern, and Mexican dishes.

— Coriander (ground or seeds): A fresh, slightly citrusy aroma for meat, fish, and marinades.

— Turmeric: A golden color and slight bitterness for curries, rice, and sauces.

— Italian herb blend: A ready-made combination for pasta, pizza, and salads.

— Cinnamon: For desserts, baked goods, and… some meat dishes!

A Little Experiment

Try cooking plain rice twice. The first time, just add salt. The second time, add a pinch of turmeric and a couple of star anise pods to the boiling water. You will get two completely different dishes! And that’s the magic of spices.

Remember: Spices are your voice in the kitchen. Don’t be afraid to experiment, smell, taste, and create your own unique combinations.

Perfect Chicken Broth

(The versatile base for soups, sauces, and gravies)

Ingredients (Makes 3 liters / ~3 quarts):

— 1 kg (2.2 lbs) chicken bones/wings/drumsticks

— 1 onion (halved, unpeeled for golden color)

— 1 carrot (roughly chopped)

— 1 celery stalk

— 2 garlic cloves (smashed)

— 2 bay leaves

— 5 black peppercorns

— 3.5 L (14 cups) cold water

Method:

— Roast the bones in an oven at 200°C (400°F) for 20 minutes until golden-brown (adds depth of flavor).

— Transfer bones to a large pot. Cover with cold water. Bring to a boil, then skim off any foam.

— Add vegetables and spices. Simmer gently on low heat for 2.5–3 hours (avoid boiling!).

— Strain through a fine-mesh sieve. Cool and skim off fat after refrigeration.

Pro Tips:

— For crystal clarity: After skimming foam, add 1 whisked egg white. It will coagulate and trap impurities — strain again.

— For extra aroma: Add a thyme sprig or parsley stems while simmering.

— Salt at the end to control seasoning intensity.

Why this works:

Roasting bones unlocks umami, while gentle extraction preserves clarity. Cold water start ensures flavors are fully released.

Rich Beef Bone Broth

(Deep, robust base for consommés, stews, and sauces)

Ingredients (Makes 4 liters / ~4 quarts):

— 1.5 kg (3.3 lbs) beef bones (with marrow)

— 500 g (1 lb) meaty cuts (shank, knuckle)

— 2 onions (charred in a dry skillet until blackened)

— 2 carrots

— 1 parsley root (or parsnip)

— 3 cloves

— 5 L (20 cups) cold water

Method:

— Blanch bones: Cover with cold water, boil 5 minutes. Drain and rinse (removes impurities).

— Return bones to pot. Add fresh cold water. Bring to a boil, skim thoroughly.

— Add vegetables and spices. Simmer 6—8 hours on lowest heat (slow extraction is key).

— Strain through cheesecloth. Cool and refrigerate until fat solidifies.

Pro Tips:

— For richness: Add 1 tbsp tomato paste 30 minutes before finishing (adds umami and color).

— For gelatinous texture: Use collagen-rich cuts (oxtail, trotters).

— For clarity: Avoid boiling — maintain a gentle simmer.

Why this works:

Blanching eliminates cloudiness. Charring onions adds caramelized depth. Long simmering extracts collagen for body and silkiness.

Fragrant Vegetable Broth

(Light yet flavorful base for soups, grains, and plant-based dishes)

Ingredients (Makes 2.5 liters / ~10 cups):

— 1 leek (white part only, roughly chopped)

— 2 carrots (peeled, large dice)

— 2 celery stalks

— 100 g (3.5 oz) mushrooms (enhances umami)

— 3 garlic cloves (smashed)

— 1 bunch parsley (including roots, if possible)

— 2 bay leaves

— 3 L (12 cups) water

Method:

— Sauté vegetables in olive oil for 5 minutes until softened but not browned.

— Add boiling water and spices. Simmer partially covered for 45 minutes.

— Strain through a sieve, pressing solids to extract maximum flavor.

Pro Tips:

— For golden color: Add onion skins while simmering (natural tint).

— For vegan umami boost: Add a 5 cm piece of dried kombu (kelp).

— Avoid bitterness: Discard bay leaves after 45 minutes — oversteeping adds bitterness.

Why this works:

Sautéing unlocks sweetness without caramelization. Mushrooms and kombu provide savory depth, replacing meat-based umami.

Clear Fish Fumet

(A classic French base for soups, sauces, and risottos)

Ingredients (Makes 2 liters / ~8 cups):

— 1 kg (2.2 lbs) white fish bones and heads (cod, pikeperch, snapper)

— 1 onion (sliced)

— ½ fennel bulb (thinly sliced)

— 100 ml (⅓ cup) dry white wine

— ½ lemon (peeled to avoid bitterness)

— 5 white peppercorns

— 2.5 L (10 cups) cold water

Method:

— Prepare fish: Remove gills from heads, rinse bones thoroughly.

— Sauté onion and fennel until soft. Add wine, simmer until reduced by half.

— Add water, fish bones, and peppercorns. Simmer 25 minutes (do not boil!).

— Strain through cheesecloth for crystal clarity.

Pro Tips:

— Never boil — gentle simmering prevents cloudiness.

— For a Mediterranean twist: Add a pinch of saffron at the end.

— No bitterness: Avoid lemon peel and long cooking times.

Why this works:

Short cooking preserves delicate flavor. Wine and fennel add aromatic complexity without overpowering the fish.

Golden Rules of Broth

1. Cold Start

Always cover ingredients with cold water. This ensures full and gradual extraction of flavors, collagen, and nutrients.

2. Gentle Simmer

Broth should never boil aggressively. Look for tiny bubbles that barely break the surface — a “smile,” not a roar. Boiling clouds the broth.

3. Salt at the End

Season only after straining. Reducing unsalted broth prevents over-concentration of salt.

Storage Guide

— Refrigerator: 3–4 days (in airtight containers).

— Freezer: Up to 6 months (use ice cube trays for portioning!).

“Good broth is the foundation of a great dish: made with soul, everything else will be perfect.”

How to Store Ingredients Properly

(Simple rules to extend freshness and flavor twice as long!)

Vegetables & Fruits

— Room Temperature:

— Tomatoes, cucumbers, eggplant, bananas, citrus fruits

— (Cold storage dulls their flavor and texture).

— Refrigerator:

— Herbs (stem ends in water, cover with a bag).

— Berries (unwashed! In a container with a paper towel).

— Mushrooms (in a paper bag).

— Do Not Store Together:

— Onions and potatoes (accelerates sprouting).

— Apples and other produce (apples emit ethylene gas).

Meat & Fish

— Store on the bottom shelf of the refrigerator to prevent cross-contamination.

— Keep in original packaging or place in a sealed container.

— Use within 1–2 days or freeze immediately.

Dry Goods

— Store in airtight containers in a cool, dark place.

— Label with dates for rotation (flour, grains, spices).

Why This Matters:

Proper storage reduces waste, preserves nutrients, and maintains the true taste of every ingredient. Your dishes will taste brighter and more intentional!

Meat & Fish

Do It Right

— Fresh Meat: Store on the bottom shelf of the refrigerator in a sealed container (2–3 days max).

— Fish: Keep on crushed ice (0°C to +2°C) to maintain freshness.

— Ground Meat: Use within 12 hours (high risk of bacterial growth).

Avoid These Mistakes

— Don’t store in original packaging (replace with parchment paper or foil).

— Never wash before storage (moisture accelerates spoilage).

Dairy & Eggs

Milk & Cream

— Store on the middle shelf of the refrigerator (not in the door!).

— Use within 3 days after opening.

Cheeses

— Hard Cheeses: Wrap in parchment paper brushed with oil.

— Soft Cheeses: Store in an airtight container.

Eggs

— Place pointed end down to keep the yolk centered.

— Do not wash — it removes the natural protective coating.

Grains & Spices

Dry Goods

— Store in glass jars with silicone seals (prevents moisture and pests).

— Add a bay leaf to containers to deter pantry bugs.

Spices

— Whole spices: Keep for 2–3 years.

— Ground spices: Best within 6–12 months.

— Never store near the stove (heat kills aroma and potency).

Prepared Foods

Fridge Shelf Life

— Soups: 3–4 days

— Cooked meats: 2–3 days

— Salads (without mayo): 1–2 days

Pro Tip

Label containers with date stickers to track freshness!

What Not to Freeze

These foods lose texture and flavor after thawing:

— Fresh cucumbers, lettuce, radishes

— Soft cheeses (brie, camembert)

— Boiled potatoes

— Eggs in shells

Visual Fridge Guide

— Door: Sauces, juices, water

— Top Shelf: Ready-to-eat foods, deli meats

— Middle Shelf: Dairy, eggs

— Bottom Shelf: Raw meat, fish

— Drawers: Vegetables, fruits

“Proper storage is 50% of your dish’s flavor!”

Creamy Mushroom Soup with Truffle Oil & Crispy Crumbs

Ingredients:

— 200 g porcini mushrooms

— 250 g cremini mushrooms

— 200 ml heavy cream (22% fat)

— 300 ml whole milk

— 1 carrot

— 1 onion

— 1 tsp truffle oil (add at the end!)

— Salt, pepper to taste

— Vegetable oil for frying

For the Crispy Crumbs:

— ½ loaf stale white bread

— ½ bunch parsley / 2 pinches dried herbs

— 2 garlic cloves

— 50 g hard cheese (e.g., Parmesan)

— 2 tbsp olive oil

— Zest of 1 lemon

Method:

— Prep Vegetables & Mushrooms:

— Clean and dry mushrooms, cut into large cubes (for richer flavor).

— Finely dice onion and carrot (for faster caramelization).

— Sautéing:

— Heat oil in a pot over medium heat.

— Sauté onion and carrot for 7 minutes until golden.

— Chef’s Tip: Add a pinch of sugar to enhance caramelization.

— Add mushrooms, sauté for 10 minutes until liquid evaporates. Do not cover!

— Cream Base:

— Pour in half the cream, simmer for 3 minutes.

— Add remaining cream, bring to a boil.

— Blend until smooth, return to heat.

— Add milk gradually until desired consistency is reached.

— Too thick? Use broth instead of milk.

— Season with salt and pepper.

— Crispy Crumbs:

— Pulse bread, garlic, herbs, and cheese in a blender.

— Mix with olive oil and lemon zest.

— Bake at 180°C (350°F) for 10 minutes until golden and crisp.

Chef’s Pro Tips:

— Umami Boost: Add 1 tbsp soy sauce while sautéing mushrooms.

— Truffle Oil Substitute: Infuse olive oil with dried mushrooms for 2 hours.

Serving:

— Serve in preheated bowls.

— Top with crispy crumbs and a drizzle of truffle oil just before serving.

Storage:

— Soup (without crumbs) keeps for 3 days in the fridge.

— Reheat gently in a double boiler, microwave, or saucepan.

Bruschetta with Caponata and Cream Cheese

(Italian classic with crispy baguette and tangy sauce)

Ingredients:

— 1 baguette (slightly stale works best)

— 300 g eggplant

— 2 tbsp capers

— 10 g pine nuts

— 100 g cream cheese

— ½ onion

— ½ bell pepper

— 1 garlic clove

— 200 g canned tomatoes (in their own juice)

— 1 tbsp tomato paste

— 1 tbsp wine vinegar

— Provençal herbs to taste

— Salt, pepper, olive oil to taste

Method:

— Prepare the Baguette:

— Slice the baguette at a 45° angle into 1.5 cm thick pieces.

— Drizzle with olive oil, sprinkle with dried oregano and salt.

— Bake at 180°C (350°F) for 7–10 minutes until crispy.

— Tip: Flip the bread halfway through for even toasting.

— Caponata (Sauce):

— Eggplant: Cut into 2x2 cm cubes, soak in salted water for 10 minutes (removes bitterness). Rinse and pat dry.

— Sauté: Over high heat, sauté onion and bell pepper for 3 minutes. Add eggplant, gradually adding oil (it absorbs oil). Pour in vinegar and let it evaporate.

— Simmer: Add tomato paste, canned tomatoes, capers, and garlic. Simmer covered for 15 minutes on low heat.

— Secret: Add 1 tsp sugar to balance acidity.

— Assembly:

— Spread cream cheese on cooled bruschetta.

— Top with warm caponata.

— Garnish with pine nuts, cilantro, and balsamic cream.

Chef’s Pro Tips:

— Perfect Baguette: If the bread is too fresh, dry it in the oven for 5 minutes before slicing — this ensures crispiness.

— Substitutions:

— No pine nuts? Use toasted almonds (finely chopped).

— Cream cheese can be replaced with ricotta or goat cheese.

— Serving: Serve on a wooden board with fresh basil sprigs. Offer balsamic glaze separately in a small bowl.

Mixed Grain Salad with Pomegranate and Feta

(Nutritious, vibrant, and perfect for a healthy dinner)

Ingredients:

— 50 g quinoa

— 50 g bulgur

— 30 g long-grain rice

— 1 pomegranate (seeds only)

— 1 cucumber

— 1 bunch dill

— 50 g feta cheese

— 1 tbsp vegetable oil

— Salt, pepper to taste

For the Dressing:

— 80 ml wine vinegar

— 50 ml water

— 50 g mustard

— 150 ml sunflower oil

— Parsley/cilantro (optional)

Method:

— Grains:

— Rinse quinoa, bulgur, and rice separately.

— Cook in salted water:

— Quinoa: 15 minutes

— Bulgur: 12 minutes

— Rice: 10 minutes

— Drain and rinse with ice-cold water (stops cooking and preserves texture).

— Vegetables & Herbs:

— Slice cucumber into thin ribbons with a peeler. Soak in iced water (for crunch).

— Chop dill finely, reserve a few sprigs for garnish.

— Deseed pomegranate, removing white membranes (they are bitter).

— Dressing:

— Blend vinegar, water, salt, and pepper.

— Add mustard, then slowly drizzle in oil while blending.

— Chill for 30 minutes.

— Tip: If too thick, add 1 tsp honey.

— Assembly:

— Toss grains with dill, oil, salt, and pepper.

— Arrange in a ring mold on a plate, creating a well in the center.

— Drizzle with dressing. Top with:

— Cucumber ribbons

— Pomegranate seeds

— Crumbled feta

— Garnish with dill sprigs.

Chef’s Pro Tips:

— Perfect Texture: Toast cooked grains in a dry pan for 2 minutes (adds fluffiness).

— Substitutions:

— No bulgur? Use pearl barley (soak for 1 hour first).

— Replace wine vinegar with lemon juice + zest.

— Serving: Use a ring mold for neat layers. Serve with warmed flatbreads.

Chicken Tikka with Potatoes and Cauliflower

(Aromatic dish with crispy vegetables and spicy sauce)

Ingredients:

— 1 whole chicken (1.2 kg)

— 800 g potatoes

— 1 head cauliflower (600 g)

— 2 tbsp Tikka Masala paste

— 100 ml heavy cream

— 1 bunch cilantro (30 g)

— ½ onion

— 1 tomato

— Spices:

— 1 tsp cumin seeds

— Pinch of turmeric

— 2 bay leaves

— 1 sprig thyme

— Salt, pepper, olive oil to taste

Method:

— Preparation:

— Vegetables: Cut potatoes into 3 cm cubes. Separate cauliflower into florets.

— Chicken: Rinse and pat dry with paper towels.

— Tip: Score the breast skin — allows spices to penetrate deeper.

— Sauce:

— Dry-toast cumin, turmeric, thyme, and bay leaves in a pan for 1 minute.

— Add diced onion, sauté for 3 minutes.

— Add tomato, cook for 2 minutes.

— Pour in cream, heat for 2 minutes. Remove thyme and bay leaves.

— Blend until smooth.

— Roasting:

— Oil a baking tray, add vegetables.

— Sprinkle with chopped cilantro stems, drizzle with olive oil and vinegar.

— Rub chicken with Tikka paste, place on a rack over the vegetables.

— Bake at 180°C (350°F) for 1 hour:

— Stir vegetables after 30 minutes.

— Check doneness with a thermometer (75°C / 165°F in the thigh).

— Serving:

— Place chicken over vegetables, drizzle with pan juices.

— Garnish with cilantro leaves and lemon wedges.

Chef’s Pro Tips:

— For Juiciness: Brush chicken with 1 tbsp honey 30 minutes before done — creates a golden glaze.

— Tikka Paste Substitute: Mix 1 tbsp tomato paste +1 tsp curry powder + ½ tsp paprika.

— Serving: Arrange on a wooden board. Serve with yogurt sauce (yogurt + grated cucumber + garlic).

Citrus Zest Cheesecake

(Creamy, with a bright lemon-lime note and a crumbly base)

Ingredients (for a 22—24 cm springform pan):

— 300 g digestive biscuits (e.g., “Yubileynoye” or Graham crackers)

— 600 g cream cheese (e.g., Philadelphia-style)

— 110 ml heavy cream (33% fat)

— 120 g sugar

— 2 eggs

— 25 ml lemon juice

— Zest of 1 lemon/lime

— 70 g butter