Cook Like a Star - Barefoot Contessa (Smoked Salmon and Egg Salad Tartines)

I found the recipe at Food Network - Barefoot Contessa  Salmon is a frequent ingredient in our menu here. Smoked salmon and egg salad tartines were really delicious. I didn't modify the recipe. I prepared the tartines following exactly the original recipe of Ina Garten. The only thing I added was a radish batterfly garnish. And yes, I reduced the ingredient's quantity.

The recipe source here

Ingredients 
8 servings

• 3 eggs
• 1 tablespoon good mayonnaise
• 1 teaspoons whole-grain mustard ( I ground it)
• 1 tablespoons minced fresh dill
• 1/2 teaspoon salt
• 1/3 ground black pepper
• 8 slices French bread 
• 8 slices good smoked salmon

Directions

Boil the eggs. Peel them and chop.
Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.

Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. I used a radish garnish.  Serve at room temperature.

 Barefoot Contessa, Ina Garten recipe

The day before I made a vegetable carving arrangement for my class and carving tools presentation. It consists of pumpkin, cucmber, carrot and daikon.

The recipe is linked to Cook like a Star blog hop event organized by Zoe (Bake for Happy Kids).

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1. Sakura Blossoms. 2.Food Stories Award

I've been out of blogging for a while by some reasons. My younger brother got sick in hospital. He needed blood transfusion. We asked relatives and friends to be donors to help him. Moreover I found out that I have a rare blood type... I was out of order because of all the situations. 

Thanks heaven my brother is getting better now. 

It's Sakura blossom season in Sakhalin. Japanese people say that the short sakura time is like a woman beauty. Fades quickly. I can't agree with the statement. Today we have good cosmetic treatments to stay younger ;)

Sakura trees in Yuzhno city streets

Chekov monument in front of the Sakhalin library

Sakura by my office building

Apple tree blossoms

I carved Sakura soap.

Sakura soap

Food Stories award

I was nominated for the  Food Stories Award for Excellence in Storytelling by my blooger friend CJ (Food Story). Now I have to share a random thing about myself. Well the thing is the following:

I have never had iPhone.

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Update on The Samsung Global Blogger Contest

I have good news!
I passed through the Samsung Global Blogger audition contest to the second round!
First of all I thank all my readers and friends for watching and supporting me in this activity.

Now I am on my second task with making a report about a sport event in my hometown.
You can watch my video report here at the SGB page

http:// samsungglobalblogger .r u.msn.com/videos/3867

The video will be judged by a team of the independent judges, but you can yet help them to pick up a best one by supporting the participant :))

A video report should meet the following criteria:
i. News sense - have they told the story well and effectively? Have they aimed it at the right audience? Have they taken an interesting angle?
ii. Good presenting skills - exhibiting a passion for the subject matter, confidence and energy in front of the camera and a sense of what looks good on camera
iii. The skill exhibited in producing the video, including elements such as location choice, camera skills, etc.
iv. Editing skills - length of video, pace, use of voiceover, etc.

After watching my video I understood that I MUST go to London to improve my accent to sound more british :)

I would be happy to get your opinion about the video. Critic is welcome as well. 

THANK YOU!!!

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Huckleberry Tart With Apple Rose Garnish

Huckleberry tart

I found this easy recipe of the berry tart at TheScootaBaker

Roll out a sheet of puff pastry. Spread berries on the sheet surface and fold the edges like on the photo. I used frozen huckleberry sprinkled with sugar powder.

Fold the edges of the sheet

For the tart garnishing  I made roses of apple.
Quarter and core an apple. Slice it as thin as you can. Now you need to blanch the slices in the syrup.
Take 1/2 cup of sugar and 3 cups of water, bring to the boil. If you want to change a color of apple add a few drops of food coloring (or some berry juice). Boil for 5-7 minutes and take out to drain.

Lay the slices out to get a strip as on the picture.

Roll the strip up and form a rose. Do not roll it tightly, let the rose open its nice petals :)

Roll the slices into a rose

Set the apple roses on the tart and enjoy your baking!

Linked with:
http://www.fingerprintsonthefridge.com/

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Ikebana Arrangement with Bell Pepper Flowers

Last week was fuul of events. Crazy Hand Made exhibition, Samsung Global Blogger contest and Sogetsu Ikebana school opening on Sakhalin island. 

My readers know that I attend Ikebana class. That's my hobby. Last week our school moved to the building of Sakhalin State University. To celebrate this event we showed a live demo on making ikebana. 

My Ikebana teacher allows me to experiment with materials. I usually add fruit and vegetable carving details to my ikebana arrangements. This time I carved flowers of bell peppers. I was doubt if that was a good idea to combine the free style and the traditional japanese art. But my inner voice said "Just Do That!" :) 

Ikebana with flowers carved of bell pepper

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Lazy Pelmenys. Russian Food Recipe

The 1st of May was a holiday in Russia. I took my time to make a photo recipe. I recalled the recipe after reading Veggie Cheese Roll-ups at Kathleen's blog Step by Step in the kitchen. 

The recipe I'd like to share is a quick edition of the famous russian Pelmeny called Lazy Pelmeny.

I am not skilled in making a dough. But this time I succeed it to my surprise. 

For dough you need:

2 cup of flour,

1 egg,

1/2 cup of water 

salt

Volcano :)

I am mixing the dough and it seems to me a pleasant work :))

Prepare meat mince, add garlic and spices

Flat the dough

Spread the mince on the dough flat

Roll it up and cut into small parts

Add a sauce (water, mayonnaise, paprika or any spice)

Bake it for 30-40 minutes

Eat pelmenys with a mustard, pickles and sour cream. I love them with japanese vinegar gignger.

In March I hosted Flavour of Russia Event in my blog. Check it up and have a happy cooking!

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