Sourdough Bread
Golubka Kitchen
by Masha
1y ago
This is the recipe for the sourdough bread that I bake once or twice a week. I’m continuously awestruck by the fact that a gorgeous, golden loaf of bread comes from only flour, water, salt, and time. It’s magic. And it’s been really nice to weave this magical process into the mundane routines of life. I made an in-depth video describing and showing my entire sourdough bread routine (above), and I included some links to my favorite sourdough resources below. Learn More About Sourdough Sourdough Starter Recipe Tartine Bread Cookbook Chard Robertson Baking Tartine Bread Sourdough Starters Car ..read more
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How to Make Preserved Lemons
Golubka Kitchen
by Masha
1y ago
Preserved lemons (aka fermented lemons, salted lemons, or cured lemons) are a beautiful, lacto-fermented condiment that’s a total flavor bomb. They are great for adding complexity, brightness, saltiness, and concentrated, citrusy notes to whatever you’re cooking. Try them in sauces, soups, salads, pasta, drinks, etc. Preserved Lemons   Print Ingredients lemons (preferably organic and unwaxed), washed and dried sea salt aromatics like bay leaf, peppercorns, dried chiles, cinnamon sticks, etc. (optional) Instructions Prepare a clean glass jar, preferably with a glass top. Cut the ..read more
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Squash and Greens Gratin
Golubka Kitchen
by Masha
1y ago
I made this gratin last fall to use up some delicata squash that I had around for a little too long (anyone else walk away from the farmers market with way too many beautiful squashes in the fall?). It turned out delicious, and I meant to write up the recipe. Then time passed, and I completely forgot about it for a year. Come this fall, I was looking for a dish to prepare to celebrate winter squash season and remembered about this gratin. It was so satisfying, I decided that I’ll be making it for one of my Thanksgiving sides this November. Passing the recipe along to you here, hope you’re hav ..read more
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Twice Baked Squash with Fennel Seed & Pumpkin Seed Crisp
Golubka Kitchen
by Masha
1y ago
This recipe offers a peek into the Golubka Kitchen Cooking Circle, my membership, where I share monthly cooking videos, recipes, and newsletters. For this October, I wanted to come up with a recipe that would truly help us ground into fall, to get excited about the crisper air and cozier times ahead, to welcome nature’s more hushed and introspective season. I wanted this recipe to feel ceremonial and leisurely, something nice to make on a slow and quiet fall day, maybe with a candle lit in the kitchen and a hot drink by our side. Winter squash is, of course, the superstar of autumn produ ..read more
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Kohlrabi Caesar
Golubka Kitchen
by Masha
1y ago
This recipe offers a peek into the Golubka Kitchen Cooking Circle, my membership, where I share monthly cooking videos, recipes, and newsletters. I recently had a kohlrabi Caesar at a cute little restaurant in my town, with very well-considered veggie dishes on their menu (my favorite kind!). I thought it was such a clever idea to use kohlrabi in place of lettuce, and the salad was absolutely delicious. The very next day, I spotted some beautiful kohlrabi at the farmers market and knew I had to recreate the Caesar at home. The result was so good, I wanted to share it with you. Kohlrabi was no ..read more
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Cauliflower Chickpea Salad with Golden Raisins and Miso Tahini Dressing
Golubka Kitchen
by Masha
1y ago
This June, my favorite farm stand at the farmers market has had the most beautiful cauliflower. It’s lacy and purple in places, almost as if someone watercolored it with lilac paint. And the flavor is out-of-this-world, so sweet and concentrated. I wanted to make a summery, picnic or bbq-worthy salad that really highlights the cauliflower, in a similar way that potato salad features potatoes. I went with a creamy miso tahini dressing, which I’ve always loved on cauliflower, and added chickpeas to make the dish more substantial. For bursts of complementary sweetness and acidity, I added some v ..read more
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Vegan Rhubarb Panna Cotta
Golubka Kitchen
by Masha
1y ago
I made this vegan rhubarb panna cotta on a whim and was so pleasantly surprised with how it turned out, plus how easy it was to make. I had an idea of using silken tofu as the base of the panna cotta, since it has that velvety, pudding-like texture that reminds me of the original. For the thickener, I used arrowroot powder, which is what I had it on hand. I will say that the texture of this tofu panna cotta is not perfectly true to acutal panna cotta – it’s a bit softer due to the limitations of arrowroot. Something like agar would have gotten me closer to the original, but I wanted to work w ..read more
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Caramelized Onion Potato Salad
Golubka Kitchen
by Masha
1y ago
Here’s another fun, plant-based potato salad idea for all your spring-summer picnics, potlucks, and BBQs! The addition of caramelized onions makes any savory dish taste richer, more complex, and overall just better, and potato salad is no exception. The potatoes are dressed in a simple, lemon vinaigrette, which is my go-to for pretty much any salad – green salad, grain salad, pasta salad, etc. Hope you enjoy this one! Caramelized Onion Potato Salad   Print I got the idea for adding caramelized onions to potato salad from the beautiful 'The First Mess' cookbook. Serves: 4 Ingredients ..read more
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Spring Onion Socca
Golubka Kitchen
by Masha
2y ago
I made this spring onion socca/farinata for dinner on Instagram stories last night, and got some requests for a written recipe, so here it is! Socca (also known as farinata or torta di ceci) is essentially a savory chickpea pancake, which originated in Liguria and spread to some neighboring regions as well. It’s a very simple recipe, consisting of chickpea flour, water, and olive oil, but the result is so much greater than the sum of its parts. I love socca as a blank slate, since it can be served topped with or accompanied by so many things, depending on the season and what’s on hand. I also ..read more
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Carrot and Lentil Salad
Golubka Kitchen
by Masha
2y ago
If you’re like me and crave more raw, juicy vegetables and fruit as spring settles in, you might enjoy this sunny salad. It’s heavily inspired by French carrot salad, just with more stuff added in, and also reminds me of a grated carrot dish from childhood. It’s also as simple as can be. The dressing is a basic, lemony vinaigrette, which gets mixed with raw grated carrots, cooked lentils, and parsley. You can watch a step-by-step video of me making the salad on instagram, here. A tip: a food processor with a grating attachment (I have this one and love it) makes the job of grating the carrots ..read more
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