RUSSIAN UNDERGROUND DINNER SERIES

| APPETIZERS, DESSERTS, DINNER, RUSSIAN, UNDERGROUND DINNER

Join us for a Russian Underground Dinner Experience in our backyard. My mom and I will be sharing some of our favorite Russian/Ukrainian dishes with you.

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Starters and drink included in your admission ticket :
Pirozki (fried dough filled with meat and potatoes)
Cheese spread with paprika and scallion served with lavash
Blini with sour cream, smoked salmon and red caviar
A glass of (alcoholic beverage) Wine, Russian beer or
(non-alcoholic beverage) Kvas or Kompot
*** These will be served family style and you will be able to enjoy each dish. (more…)

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CULINARY WORKSHOP

| BREAKFAST, LUNCH, WORKSHOP

lenasktichnblog_culinary workshop_flyer

So excited to announce my first Food workshop I am putting together for those of you who want to know how I go about cooking, plating, styling my food and props around my food and finally how I photograph everything with my Iphone 6.

Here is the info for the event that is being help on June 27th from 10-2 pm. Price is $85 per person. There is a limited space for 15 people.

This workshop will feature :
• cooking class
• food plating techniques
• tasting
• food styling
• prop placement with your food
• food photography

I am excited to share some tips and tricks in the kitchen, walk you through my process in styling and shooting your ingredients and final plating. You’ll learn the basics of food styling and composition, practice hands on styling and shooting, choosing the best angles and selecting props for the perfect shot. You’ll watch and listen as I work a shoot from start to finish and then style your own photoshoot with my guidance on food styling techniques and prop placement. We will emphasize on simple, local and seasonal ingredients for the shoot. There will be a few different stations for you to set up a styled shoot as well.

Bring your Iphone since that’s what I will be using (or if you want to shoot with a DSLR camera you can shoot with that too) and we’ll get shooting together! The workshop will end with seasonal brunch items to feast on made by me including mimosas and wine.

I am looking forward to sharing this experience with all of you. Space is limited so purchase your tickets here to save a spot.

There will be some amazing gift bags for each attendant filled with great items costing close to $50 each, provided by local companies. Some of the sponsors include PassionFruitAds, Red Ridge Farms, Oregon Olive Mill, Krugers Farms, Jacobsen Salt, Quinn Candy, Woodblock Chocolate, Raft SyrupsNew Deal DistilleryTree Top, HeirloomLA Magazine and Field Notes.

Photography by Colleen Amelia Photogrpahy

sponsorship opportunity if you would like your business to contribute to our event we are looking for items to fill our guest bags with- physical product, discount codes, samples, etc.  or an item for a giveaway I will be hosting here on the blog when the event is over.  please email me for details- and if you are local and would like to sponsor the event plus attend, there is a 25% off discount code that I have for you- just get in touch!

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Strawberry Apricot Rhubarb Cobbler

| DESSERTS, DINNER, LUNCH, SWEET

strawberry.apricot.rhubarb cobbler_finalI’m loving these little dessert in a mason jar that I made last night for our after dinner dessert. I love being inspired by spring and all of the abundant produce we are having now at the markets. I stopped by on my way home to one of my favorite fresh markets called Krugers Farm to pick up some produce and got inspired by these beautiful berries and fruits that are available locally now. I’ve never tasted red apricots before until last night… they are sweet and tangy at the same time, which I thought would go so perfect with local strawberries and rhubarb for a cobbler. This recipe is so simple and I thought I would share it, if you wanted to make some for your next party or to enjoy at home. (more…)

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PICKLED VEGGIES

| BREAKFAST, DINNER, LUNCH, PICKLED

I love anything pickled. And one of my favorite condiments to pickle are cucumbers, radishes, daikon and carrots and so much more. So I just love this Mexican version with spicy jalapeños and cilantro. These pickled vegetables are so addictive I found myself snacking on them straight from the jar and I am almost finished with the entire batch in a week. You can add these to your breakfast, lunch and dinner. You till love them. I hope you try these yourself and let me know what you think.

 

pickled veggies pickled veggies

INGREDIENTS:

2 bundles of radishes, thinly sliced
3 carrots, thinly sliced into rounds or matchsticks
1 red onion, thinly sliced (cut into half and then thin slices)
A few garlic cloves (this is optional, but if you like garlic flavor, you can add more)
1-2 jalapeños thinly sliced (you can substitute with your favorite spicy pepper too)
A handful of cilantro, minced
1/2 cup of distilled white vinegar
1/2 cup of apple cider vinegar (or you can use all white vinegar)
1 cup water
1 tablespoon of kosher or sea salt
Different sized Mason Jars

Wash the radishes and carrots and cut into matchstick sizes, or round sizes (about thickness of a 25¢ quarter). Cut your red onion in half and then into thin slices.

In a small saucepan, heat the two vinegars, water, salt and sugar until it starts to simmer and the salt and sugar has dissolved.

Place your veggies and jalapeño in a bowl and mix in the cilantro and then distribute them equally into the mason jars. Pour the vinegar mixture over the veggies.

Store in a jar and enjoy within the next two weeks!

Other optional veggies to try and pickle : daikon, cauliflower, green beans, cucumbers, mini peppers, sweet onions, garlic.

 

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MENU FOR POP-UP DINNER WITH IPACS CELLARS ON OCTOBER 18,2014

| DINNER

lenaskitchenblog_dinner10.18

Announcing the menu that you will be enjoying during my inaugural pop-up dinner on October 18th, 2014 from 6-9pm. All courses will be beautifully married with the delicious wine from Ipacs Cellars Wine. The dinner will be held in my home with beautiful plate setting and mood lighting.

APPETIZER
Crispy Polenta cake topped with a spicy salmon tartar
SALAD
Multi colored terrine of beets, cornichons (little pickles), on a bed of arugula,
drizzled with a homemade fig vinegar and toasted hazelnuts
MAIN
Half of Cornish hen stuffed with figs, apples, onions and red wine. Drizzled with a pomegranate and cherry sauce with a side of cauliflower purée and veggies
DESSERT
Vanilla bean, orange, thyme, honey and wine poached pears tarts with a almond/vanilla custard.

Spaces are still available at $65 per person. You can get a free app though Square Cash to buy your ticket for the dinner. All details for the location will be sent to you after tickets are purchased. You will need to provide my email to Square Cash (ettolena@gmail.com). let me know if you have any questions. And subscribe to my blog to receive announcements on the next dinner if you can’t make this one. Hope to see you there.

xoxo,
lenas kitchen

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LENA’S KITCHEN & IPACS CELLARS POP-UP DINNER SERIES

| DINNER

Lena's Kitchen & Ipacs Cellars Fall Flavors Pop-Up Dinner

Hey guys. So excited to be back this fall and posting, but before I do… I am excited to share something I’ve been working on for a few months with a good friend who is a local wine maker. I want to introduce my first “Flavors of Fall” pop-up dinner series. It will be a great evening filled with delicious food made by me and paired with Ipacs Cellars wine. This will be a a four-course prix-fixe dinner. I will be focusing on the flavors of fall and bringing you some amazing flavors and Ferenc will be pairing the food with his amazing wine.

SATURDAY, OCTOBER 18th from 6-9pm
The dinner will be held at my place in SE Portland (address will be provided after your reservation is made). Seats are limited to 12-14 people.

The tickets will be on sale starting today until October 14th or until they sell out. You can pay by creating a free account with square cash and make your payment to reserve a spot for the dinner. You will need to provide my email (ettolena@gmail.com) to make the payment of $85. If you have any questions about the dinner or payment please let me know.

You can check out some of the dishes I have made before on my Instagram account.

PLEASE NOTE : No substitutions allowed. Pescatarians, vegetarians, and vegans would find it a challenge to enjoy our dinner. Since my kitchen is not that big I can’t make changes to the set menu. The menu will include dairy, gluten, nuts, poultry. If you have allergies or dietary restrictions this dinner won’t work for you.

 

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FRESH FRUIT TART/GALETTE or SAVORY QUICHE

| DESSERTS

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peach_galette copy

peach_tart

This is one of my favorite desserts to make all year round, but especially in the spring and summer time when the berry seasons starts. It’s easy to make. The dough is versatile, and you can use it to make delicious quiches, savory tarts or galettes. You can make the dough ahead of time, and keep in the refrigerator for a few days or freeze it for up to a month. You can use any stone fruit that you like that’s in season, and you can also switch out different preserves. (more…)

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HONEY & STOUT GLAZED CHICKEN

| DINNER

skewered chicken

I found this recipe for chicken on Pinterest last week, and thought I would give it a try. Let me tell you, I wasn’t disappointed. The chicken was so tender, balanced in flavors, and literally finger licking good. It’s one I will be making again and again. I changed the ingredients a bit and used fresh chili peppers instead of dried flakes. I also omitted black pepper, since I am allergic to it. I paired it with white rice, grilled mini sweet peppers, which I glazed with the same sauce as the chicken, and garlicky green beans, recipe to follow.
(more…)

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LENA’S KITCHEN BLOG LAUNCH

| WELCOME

lenaskitchen
lenaskitchenblog.com / my kitchen

Welcome everyone to the much anticipated LENA’S KITCHEN BLOG launch. I’m excited to finally get my blog going after a much anticipated time. Thank you all who have pushed and supported me to start this new journey. I would also like to thank my amazing friend Tracy for all her technical guidance, which helped launch this blog. (more…)

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