“I’ve been cooking for my family since the age of 10,” said Russian-born Olga Dolgicer, new owner of The Munroe Inn at 123 Pleasant St. in downtown Auburn. “My grandmother was amazing with her preparation of traditional Ukrainian dishes. She taught me how to cook during my summer breaks when I stayed with my sister and my many cousins. Her large country farm was located in the Ukraine on the shores of the Azov Sea. To feed that many mouths she needed help, and I was the oldest.”

In no time at all, the young Olga was able to happily cook solo for her family and friends in St. Petersburg. She was very proud that her parents were so impressed by their daughter’s newfound culinary skills.

Fast forward several years to when the beautiful Olga captivated her beau, a British journalist, with her way around the kitchen. “When he tried my food, he always wanted to eat at home, which he had never done before. I think he married me because of my cooking! I’m joking, of course, but who doesn’t like to have a nice meal at home?”

Dolgicer has loved throwing dinner parties from the time she was a newlywed. “We had a table to fit 12; that was my number. We had regulars who liked theme dinners and I liked to bring new recipes to the table: Moroccan, Japanese, French, Hungarian and Italian. It makes cooking an exciting, different experience every time.”

As much as Dolgicer loved to cook, she didn’t pursue the culinary arts as a career. Instead she followed in her parents’ footsteps, graduating from Leningrad (now St. Petersburg) Railway Academy with a master’s degree in electrical engineering. In 1985, after getting married, she and her husband left the Soviet Union for the United Kingdom where they lived for 14 years, before moving to New York City. With a work permit visa, Dolgicer continued to follow a professional managerial path, working for many years in international corporations, and subsequently acquiring United States citizenship.

“I recently made the ultimate decision to look for a bed and breakfast. It was time for me to make a change to a different lifestyle, away from the city’s buzz. It had to be Maine. I fell in love with the place after my daughter came to Bates College. I had a chance to travel around the state, see its beauty and appreciate the people. Little did I know at the time that I would one day be part of this great community that’s so spirited and committed to flourishing. Being at The Munroe Inn is giving me a wonderful opportunity to cook and be creative with food on a daily basis and share it with others. I’m very happy with my choice to settle here. Now I need to prove myself by succeeding in my venture.”

As owner and chef of The Munroe Inn for only three short months, Dolgicer is one busy lady as she works toward turning the historic inn into a popular destination for tourists and business travelers. Happy to have the opportunity to creatively express herself in a new way, she plans to host special events such as bridal showers, weddings, rehearsal dinners and business gatherings for up to 45 people, with catering to fit any budget.

Her efforts to become known in the community will obviously benefit from the inn being designated the “Best Queen Anne Restoration” in New England in the May/June edition of Yankee Magazine’s Special Travel Guide. The inn is also on the National Register of Historic Places.

When asked what she likes best about working in the kitchen, Dolgicer replied, “I like the creative element of cooking. It has its flow and requires timing and knowledge. It’s like a dance; every move has a purpose and every step has a rhythm.”

Even with her intense schedule, she found the time to share a few favorite recipes worthy of a special Mother’s Day brunch that can be served at home.

“I never get tired of eggs; there are so many ways to cook them! I consider them to be a super healthy food as they’re a great source of protein and nutrients. I like to cook them with greens and other vegetables.”

Eggs poached in spicy tomato sauce, which she discovered in a London restaurant, is one of her new favorites.

To make the morning even more festive, Dolgicer insists on a Bellini cocktail, a long-standing tradition. “My first Mother’s Day was less than two months after giving birth. I couldn’t fit into any of my dresses! My husband took me and the baby to a fine place to celebrate, but I didn’t feel special. After that, I decided that for life, it was up to me to feel special. Ever since then, I’ve put on high heels, made myself into a hot mama, taken the baby (now all grown up) and have gone out for fine dining with Papa in tow. I always order a Bellini cocktail to celebrate the day.”

She added, “It’s really the best thing we have ever done, to be mothers. Mothers give life, sustain the peace and wisdom in our families, and essentially for all society. I feel all mothers should have some bubbles to sparkle the day. We’re worth it!”

For reservations or more information, visit www.themunroeinn.com or contact Olga Dolgicer at 376-3266 or themunroeinn@gmail.com.

Bellini cocktail

Serves 6

The Bellini cocktail consists of pureed peaches and prosecco, an Italian sparkling wine. You can instead use cherry, blueberry or raspberry juice, and may also add a few drops of schnapps to enrich the flavor. If schnapps is used, you can keep the puree for a few hours in the refrigerator. A few drops of grenadine syrup can also be used when fruit isn’t very flavorful or colorful, as the key to a great Bellini is in the quality of the fresh fruit puree.

Process two peaches in a food processor with 1 teaspoon sugar (optional) until smooth, press through a sieve. Place two tablespoons puree into a champagne glass and fill with cold prosecco. Stir and serve immediately before proposing a Mother’s Day toast!

Eggs poached in spicy tomato sauce

Serves 4-6

This recipe calls for Moroccan Ras El Hanout Spice Blend. You can find it at Axis Natural Foods in Auburn. Or add 1 tablespoon paprika.

Ingredients for the sauce:

Splash of extra virgin olive oil

1 jalapeno pepper, stemmed, seeded and finely chopped (for a moderate, but still gentle kick)

1/2 sweet green or red pepper, chopped fine

1/2 zucchini, chopped fine

1/2 onion, chopped fine

1-2 cloves garlic, crushed

3/4 teaspoon Ras El Hanout Spice Blend (or 1 tablespoon paprika)

1 teaspoon cumin

1 tablespoon capers

4-5 medium-size fresh tomatoes or 1 quart cherry tomatoes, chopped (or 1 15-ounce can of diced tomatoes)

Kosher salt, to taste

Heat oil in a deep skillet over medium-high heat. Add all ingredients except for tomatoes, capers and spices, stirring occasionally until soft, about 6 minutes. Add the rest of the ingredients, stirring occasionally. Reduce to medium heat and simmer until thickened slightly, about 6-10 minutes. Season with salt.

Other ingredients:

6 eggs

1 tablespoon chopped flat-leaf parsley

6 very thin slices cheddar cheese

Ciabatta or sourdough bread, or baguette

Warm ciabatta, sourdough or baguette. With the sauce still in the skillet, crack eggs over sauce so they are evenly distributed across surface. Using a spoon, baste the whites of the eggs with little bit of tomato sauce, being careful not to disturb the yolk. Cover each egg with a slice of cheese, cover the skillet. Cook until yolks are just set, about 3-5 minutes. Sprinkle with parsley and serve with warm bread.

Everyday quick-fix breakfast

Serves 4

Olga Dolgicer says snow pea leaves have an amazing flavor and she highly recommends them. They stay fresh in the bag for up to one month. Any dark leafy green can be substituted in this recipe, such as bok choy, spinach or watercress. Because greens cook down quite a bit, prepare three times the amount you will want to serve.

Ingredients:

Splash extra virgin olive oil

1 clove garlic, crushed

4 thick slices fresh or smoked bacon (optional)

Snow peas leaves or other leafy greens, washed, dried and julienned

4-8 eggs

Salt and black pepper, to taste

Ciabatta or sourdough bread, or baguette

Heat olive oil in a skillet over medium-high heat. Add garlic and greens, stirring constantly for one minute. Add salt and pepper. Lower the heat to medium. Cover pan and cook for about 1-2 minutes more. Remove lid, stir briefly and transfer to a dish. Tip: Don’t open the lid more than once during cooking, as it will cause the vegetables to lose their vibrant color. If some leaves get burned, don’t worry. It will just give more flavor to the dish.

In a separate frying pan, prepare eggs sunny-side-up or any other style you like. Extra virgin olive oil can be used to grease the pan, or bacon can be cooked first and the eggs can be fried in the bacon fat. Serve eggs (and bacon if used) to the side of sauteed greens. Serve with warm bread.

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