Noisy New Year’s feast until six in the morning went to our family in the distant past. For many years now we have been sitting at the New Year’s table at seven in the evening.
We have dinner, we accompany the old year and sum up.
It turns out that by ten in the evening dinner is over, and only drinks remain on the table. After meeting the New Year, we dress and go out.
Wagging each other in the snow (if lucky) and shoot with firecrackers. Returning from the cold, we understand that the appetite broke out again.
And in this case we always have a great goulash soup.
Of course, I cook goulash on the eve of December 30th.
I take beef tenderloin and cut into large cubes.
Salt and roll flour. I heat the pan well with vegetable oil, fry the chopped onion, add the meat and fry until light golden brown.
Then I put the sweet dry paprika, after a minute a large jar of grated tomatoes (500 ml) and the carcass for another 5-7 minutes.
At this time I put a pot of water on fire, bring it to a boil, put diced potatoes, celery stalk, red Bulgarian pepper and bay leaf.
Five minutes later I add goulash to the pan.
Season with salt, pepper and cook for another ten minutes.
Having warmed up after a night walk with a plate of scalding goulash, I want to immediately put on woolen socks and climb up with your head under the duvet, pressing your nose to your beloved.
Well, isn’t it a happy new year ?!
“I have four children and, of course, most of the time I spend in the kitchen.
I perceive any information from the point of view of its application to cooking.
When I meet a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of. Very often, according to eating habits, you can make a psychological portrait of a person.
I do not have branded recipes. I cook so many and varied that there is no need to repeat the same dish several times.
I like to experiment.
If something touches me in a dish, I take it as an idea as a basis and develop it. I do not like the phrase «author’s cuisine.» All the basic culinary techniques invented before us.
You can only change something, customize for yourself, to your tastes. I can stand at the stove all day and get an incredible thrill from it.
I like to watch the soup gurgle in a saucepan and the clear broth overflows with amber bubbles.
I love the smell of fried onions and garlic.
I like the warm softness of yeast dough and the flavor of cherry pie with cardamom.
If it were possible, I would live in the kitchen. ”
Learning to cook with Natasha Skvortsova
Snow has already poured in so much that it is time to take up a shovel and build not only slides and castles, but also something more practical.
For example, an ice bar. If you plan to celebrate.
What a New Year without Olivier! On ordinary days, I make this salad not so often, but on New Year’s — this is holy. Spouse immediately orders Russian salad with doctor sausage.
Duck and goose confit
It’s time for geese and ducks. I buy them at the beginning of November, when fat birds had already worked up everything that needed to be fed for winter.
I always take from Lyuba.
Millet porridge in a pot of pumpkin
My real hit last weekend was millet porridge in a pumpkin pot. Millet well washed with cold water.
I take a small pumpkin, cut off a hat.
I open the refrigerator: a small piece of veal looks at me, as if asking: “When will you come for me?” I take it out sadly, understanding.