Recipes from ‘The Bohemian Peach’

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Brand is originally from the Czech Republic but moved to the US 25 years ago and has been in Atlanta for 16 years. Since then she has mainly worked as a makeup artist and hairdresser for photo shoots, commercials and print magazines such as Cosmopolitan and Elle.

Unsurprisingly, the elaborate design and sensual photos for “The Bohemian Peach” are pretty impressive – especially since the book is essentially a DIY project.

“Last year, during the pandemic, my friend, a photographer, came up to me because he saw me bragging about my food on Instagram and he knew I was a passionate cook,” Brand said. “He said, ‘Why don’t you style something to eat and I’ll take a picture of it?’ I said, “I’ve always wanted to be a food stylist because I’m so obsessed with food and photography.”

“So we did it and the pictures were absolutely breathtaking. Then it occurred to me that I wanted to make a cookbook. Why not? I had all of these recipes that people asked for. It’s the pandemic. I sit at home and do nothing. Let’s be productive. “

In addition to writing all the recipes, Brand did a lot of the photography herself – cooking, styling and then taking pictures in her garden, often on Cortona’s Tuscan table, that was her inspiration.

The book is organized by seasons and includes tips on styling and decorating, stories about her family and growing up, as well as Brand’s everyday life as a single mother with two boys who can be picky eaters.

“I always make a joke and say: ‘Old Paulina had a farm,'” Brand said with a laugh. “I have the chicken. I have Matilda. I have the dog. Crazy kids. And then there are the crazy stories about it in my book that people should enjoy. “

Paulina Brand, who has mainly worked as a make-up artist and hairdresser for photo shoots, commercials and print magazines, decided during the pandemic to make a cookbook with her recipes. Courtesy of 360 Media

Credit: Handout

Credit: Handout

Of course, the title pays homage to her Czech roots and her current place of residence in the peach state. But the food she cooks is influenced by traveling in Europe and other parts of the world.

“I’ve gathered recipes that I would make over and over and that people really enjoy,” Brand said. “It’s mostly traditional recipes that have a little twist. You are my own version. But I don’t like to experiment too much. I am not a trained cook. Most of the recipes are simple and something people are familiar with. It’s not time to be fussy or fancy. “

RECIPES

These recipes from Paulina Brand’s cookbook “The Bohemian Peach” include a hearty cauliflower and tomato soup, a healthy warm rocket and lentil salad, and an Italian-inspired chicken dish with Marsala wine.

Grandpa's cauliflower tomato soup is one of Paulina Brand's most popular recipes, not just for sentimental reasons, but also because it's delicious.  Courtesy of Paulina Brand

Grandpa’s cauliflower tomato soup is one of Paulina Brand’s most popular recipes, not just for sentimental reasons, but also because it’s delicious. Courtesy of Paulina Brand

Photo credit: Paulina Brand

Photo credit: Paulina Brand

Grandpa’s Cauliflower Tomato Soup

“I love this soup, and not only for sentimental reasons, but also because it is so delicious,” says Paulina Brand in “The Bohemian Peach”. “My grandparents used butter, real chicken broth, and everything was made from scratch.”

Grandpa’s Cauliflower Tomato Soup

  • 2 tablespoons of olive oil
  • 1 yellow onion, chopped
  • 1 head of cauliflower, cut into bite-sized pieces
  • 3-4 potatoes, diced
  • 4 carrots, sliced
  • 2 cloves of garlic, chopped
  • 2 bay leaves
  • 1/2 teaspoon caraway seeds
  • Salt and pepper to taste
  • 32 ounces of vegetable or chicken broth
  • 1 cup of celery, sliced
  • 5 medium peeled tomatoes or 1 (14 ounce) can of diced tomatoes
  • 2 tablespoons of butter
  • 1 tablespoon of all-purpose flour
  • Handful of fresh or 1 teaspoon of dried marjoram
  • 1 tablespoon of lemon juice
  • 2 tablespoons of Bragg Liquid Aminos
  • In a large saucepan, heat the olive oil over medium heat. Add the onion, cauliflower, potatoes, and carrots and sauté for about 5 minutes. Add garlic, bay leaves, cumin and salt and sauté for another minute. Add vegetable broth and cook for 15 minutes. Add celery and diced tomatoes and simmer on medium heat for another 5 minutes.
  • Melt the butter in a small saucepan, add the flour and stir the roux until golden brown. Carefully add to the soup and mix well. (Add water if the soup is too thick for your taste.) Add pepper, marjoram, lemon juice, and Bragg Liquid Aminos and serve. Serves 4-6.

Nutritional information

Per serving: Per serving, based on 4: 331 calories (percent of calories from fat, 35), 7 grams of protein, 49 grams of carbohydrates, 8 grams of fiber, 13 grams of total fat (5 grams of saturated), 18 milligrams of cholesterol, 752 milligrams of sodium.Paulina Brands Rucola with warm lentils and pomegranate is the perfect healthy meal for the winter.  Courtesy of Paulina Brand

Paulina Brands Rucola with warm lentils and pomegranate is the perfect healthy meal for the winter. Courtesy of Paulina Brand

Photo credit: Paulina Brand

Photo credit: Paulina Brand

Rocket with warm lentils and pomegranate

In her newly published cookbook “The Bohemian Peach”, Brand describes this salad as “delicious” and “perfect for healthy winter meals”.

Rocket with warm lentils and pomegranate

  • 1 cup dry lentils, rinsed and picked, soaked for a few hours or overnight
  • 2 tablespoons of olive oil
  • 1/2 small onion or 1 shallot, chopped
  • 5-ounce bag of arugula
  • 2 cups cherry tomatoes, halved
  • 1 cup of pomegranate seeds
  • Lemon dressing (see instructions below)
  • salt and pepper
  • 1/2 cup flaked almonds
  • Dash sumac spice
  • For the lemon dressing:
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon of lemon juice
  • 1 large clove of garlic, grated
  • 1 teaspoon of sugar
  • pinch of salt
  • 1 tablespoon of water
  • In a large saucepan, add the soaked lentils to 3 cups of water and bring to a boil. Cover tightly, reduce heat and simmer for about 15-20 minutes until the lentils are soft. Then drain and set aside.
  • Heat the olive oil in a medium-sized pan, add the onion and fry until golden brown. Add the lentils and cook, stirring, for 1 minute. Let cool for a few minutes and place the lentils and rocket on a large serving plate. Add tomatoes and pomegranate seeds. In a closed container, shake the ingredients for the dressing until well mixed. Dress the salad with the lemon dressing, salt, pepper, almonds and sumac. Serve immediately. Served 4.

Nutritional information

Per serving: Per serving: 456 calories (percent of calories from fat, 53), 16 grams of protein, 39 grams of carbohydrates, 8 grams of fiber, 28 grams of total fat (3 grams of saturated), no cholesterol, 47 milligrams of sodium.Paulina Brands Chicken Marsala with Gouda and asparagus is an Italian classic with a certain touch.  Courtesy of Paulina Brand

Paulina Brands Chicken Marsala with Gouda and asparagus is an Italian classic with a certain touch. Courtesy of Paulina Brand

Photo credit: Paulina Brand

Photo credit: Paulina Brand

Chicken Marsala with Gouda cheese and asparagus

“Everyone, including my picky eaters, loves this Italian classic with a twist,” says Brand, mother of two boys, in The Bohemian Peach. “What can you not love about this recipe? Melted cheese on chicken with mushrooms and asparagus, all in delicious Marsala wine. One of my favorites for any occasion. My only suggestion is to do more – because everyone always wants seconds. “

Chicken Marsala with Gouda cheese and asparagus

  • 1 bunch of asparagus
  • 2 chicken breasts
  • 1/2 teaspoon of salt
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground pepper
  • 1/2 cup vegetable oil
  • 2 tablespoons butter, divided
  • 1/2 small onion or 1 shallot, chopped
  • 2 cloves of garlic, chopped
  • 1 pint of mushrooms, sliced
  • 1 cup of Marsala wine
  • 2 tablespoons of Italian parsley, chopped
  • 4 slices of Gouda or Cheddar cheese
  • Steam the asparagus gently.
  • Cut the chicken breast horizontally into 4 equal pieces. Beat them lightly with a meat tenderizer and salt both sides. In a shallow bowl, whisk the egg and milk together. Mix the flour and pepper in another shallow bowl. Dip each chicken piece in the egg mixture, then dip it in the flour mixture and set aside.
  • In a large pan over medium heat, add the oil and half of the butter and fry the chicken pieces on both sides, about 3-4 minutes on each side. Don’t boil over. Place the chicken pieces on a cooling shelf. In the same pan, add onions and cook for 2 minutes. Add garlic and mushrooms and cook for another 3-4 minutes. Add the remaining butter, Marsala wine and parsley. Add the chicken pieces and let simmer for another 2 minutes. Put steamed asparagus and cheese on each piece and let heat briefly until the cheese melts. Serve with mashed potatoes. Served 4.

Nutritional information

Per serving: Per serving: 618 calories (percent of calories from fat, 68), 28 grams of protein, 21 grams of carbohydrates, 3 grams of fiber, 46 grams of total fat (14 grams of saturated), 132 milligrams of cholesterol, 309 milligrams of sodium.

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