Russian_Cuisine's blog

Salted Mackerel - 5

Submitted by Russian_Cuisine on Sun, 10/02/2016 - 10:08.

Ingredients:

1 large frozen mackerel
1.2 oz (30 g) salt, without jodine
2 large garlic clove (or 4 small clove)
2 large bay leaf, ground
Ground black or white pepper on your taste, at least 2 pinches per fillet

Method:

Take 2 mackerel fillets without skins.

Remove all bones.

Wash the fillets, and dry them out on paper towels.

Take a glass, or an enameled dish with a lid.

Sprinkle first fillet's skin side with ¼ part of a salt.

Put this fillet into the dish (skin down), and sprinkle with another ¼ of salt.

Sprinkle second fillet's meat side with ¼ part of salt.

Put this fillet into the dish (skin up) on top of the first fillet, and sprinkle with last ¼ of salt.

Cover the dish, and set in a room temperature for about 12-15 hours in a dark place.

Then, take out fillets, and wash them slightly, to remove the salt exceeds.

Dry out on paper towels.

Meanwhile, press a garlic, and stir with a pepper and a ground bay leaf.

Divide to 2 equal parts, and spread each fillet with a spice mixture on the meat's side.

Place fillets one to another one, meat to meat, and roll tightly in a piece of a plastic wrap.

Place in a freezer for 3-4 hours.

Then, remove the wrap, slice the fish across into equal-size pieces, and let to de-freeze slightly.

Serve as a cold appetizer, as a sandwich top, or as a main dish with a boiled potato.

Note: A ratio salt to fillet weight is 1:10. Change a quantity of the salt depending of fillets weight.

Eggplants Baked in Sour Cream

Submitted by Russian_Cuisine on Tue, 09/27/2016 - 10:05.

Ingredients:

1 large eggplant
1 large onion
5.2 oz (150 g) sour cream
2 garlic cloves
Greens, salt, and pepper on your taste

Method:

Peel onions, and chop thinly.

Wash an eggplant, and cut into small cubes.

Place the eggplant pieces into a salted water for 30 minutes.

Pre-heat a skillet with a vegetable oil, put the onions into the skillet, and stir-fry until color turns gold.

Dry out the eggplant pieces, put them into skillet, and stir-fry together with onions for about 5 minutes.

Pour a sour cream into skillet, add a pressed garlic, a salt, a pepper, and greens, and stir well.

Simmer all together for 5-7 minutes on a medium heating, then serve.

Note: You may serve it cold also.

Pressed Meat

Submitted by Russian_Cuisine on Mon, 09/19/2016 - 10:17.

Ingredients:

3-6 lb pork leg, with bones
10 garlic cloves, peeled and pressed
1 bunch fresh parsley, chopped
Salt and freshly ground pepper on your taste

Method:

Wash a meat, and bring to boil in a salted water that covers the meat.

Boil for about 3-4 hours, depends on a meat weight, with a low heating.

Remove bones and skins, and chop the meat.

Stir chopped meat with greens and spices.

Cover a deep dish with a plastic wrap.

Put the skins over it.

Put chopped meat into the dish evenly, and cover with the plastic wrap.

Place a weight over it.

Let to chill, and set into a refrigerator overnight.

Remove plastic wrap, slice, and serve.

Note:

You may keep pressed meat in refrigerator for up to 1 week.

This is a basic recipe, so you may add your favorite meats, greens, and spices.

Home-Made Ricotta-2

Submitted by Russian_Cuisine on Mon, 09/05/2016 - 06:14.

Ingredients:

1 L (35 fl oz) 3.5% milk
17.5 fl oz (½ L) whipping cream
(or
1 L (35 fl oz) 0% milk
17.5 fl oz (½ L) 3.5% milk)

2 lemon, or 2 fl oz (60 mL) lemon juice, or 2 fl oz (60 mL) white vinegar
¼ tsp salt

Optional spices: oregano, anise, ground muscat nut, ground cinnamon
Optional add-ons: chocolate chips (to add to chilled cheese), ground nuts, ground dried fruits and berries

Method:

Press lemons to get a juice.

Pour a milk and a whipping cream into a sauce-pan, pour the juice into the sauce-pan.

Stir, and heat with a low heating, stirring permanently.

When bubbles increase around, check a temperature of a mixture.

It must be lower than 190 degrees F (88 degrees C).

Note: At that time, mixture looks like an oatmeal.
Continue stirring permanently!

When the temperature is 190 degrees F (88 degrees C), turn the heating off, and let to sit for 10-15 minutes.

Cover a colander from inside with a 4-folded clean fabric, and pour milk mixture into it.

Let to drip for about 10 minutes, when consistency of mixture is like a puree.

Roll the fabric ends, and press mixture until it's weight is about 12.2 oz (350 g).

Unroll fabrics, and sprinkle a cheese with a salt.

Stir a little.

Place the cheese into a clean dry dish, and set into a refrigerator to make cheese more dense.

Add spices and add-ons, if you like.

Mushroom Powder

Submitted by Russian_Cuisine on Sat, 08/27/2016 - 07:07.

Ingredients:

35 oz (1 Kg) forest mushrooms
½ tsp ground coriander seeds
7 black peppercorns
1 bay leaf
4 cloves

Method:

Clean mushrooms, slice into thin pieces, and dry out in a warm oven, or during 3-4 days under a sun.

Then, grate the mushrooms into a powder.

Grate cloves, a bay leaf, and peppercorns into a powder.

Stir ground mushrooms and ground spices, and put into a can with a tight lid.

Keep in a cold dark place.

Note:

This powder is good for adding to soups and sauces.

Drying makes a mushroom taste and aroma more intensive.

Northern Mushroom Soup

Submitted by Russian_Cuisine on Sun, 08/14/2016 - 00:03.

Ingredients:

11.5 oz (300 g) forest mushroom
2 large potato
1 carrot
2 bay leaf
1 medium onion
3 garlic clove
Butter and spices on your taste

Method:

Wash mushrooms thoroughly, and boil for about 20 minutes.,

Then, chop the mushrooms, sift a mushroom broth, and return mushrooms into the broth.

Peel potatoes, onions, garlics, and carrots.

Cut the potatoes and carrots into medium-size cubes.

Chop the onions and garlics.

Boil potatoes and carrots in ½ G (2 L) salted water for about 20 minutes.

Pour mushroom broth into a sauce-pan with potatoes and carrots, add bay leaves, and 1-2 tbsp a butter.

Bring to boil, and after 5 minutes of boiling add chopped onions and garlics.

Bring to boil, add spices, and turn a heating off.

Let to sit for 5-10 minutes, and serve.

Northern Mushroom Soup

Submitted by Russian_Cuisine on Sun, 08/14/2016 - 00:03.

Ingredients:

11.5 oz (300 g) forest mushroom
2 large potato
1 carrot
2 bay leaf
1 medium onion
3 garlic clove
Butter and spices on your taste

Method:

Wash mushrooms thoroughly, and boil for about 20 minutes.,

Then, chop the mushrooms, sift a mushroom broth, and return mushrooms into the broth.

Peel potatoes, onions, garlics, and carrots.

Cut the potatoes and carrots into medium-size cubes.

Chop the onions and garlics.

Boil potatoes and carrots in ½ G (2 L) salted water for about 20 minutes.

Pour mushroom broth into a sauce-pan with potatoes and carrots, add bay leaves, and 1-2 tbsp a butter.

Bring to boil, and after 5 minutes of boiling add chopped onions and garlics.

Bring to boil, add spices, and turn a heating off.

Let to sit for 5-10 minutes, and serve.

Eggplants with Other Vegetables

Submitted by Russian_Cuisine on Sun, 08/07/2016 - 23:27.

Ingredients:

13.2 oz (350 g) eggplant
2-3 tomato (7 oz, or 200g)
1 sweet red pepper
1 large onion
2-3 garlic clove
2-3 tbsp vegetable oil
Khmeli-suneli, coriander, dill, basil, ground chili, and salt on your taste

IMethod:

Wash vegetables, peel and thinly slice onions, peppers, and press garlic cloves.

Dice tomatoes.

Cut eggplants into small cubes.

Pre-heat a deep skillet with a vegetable oil.

Put the eggplants into the skillet, and stir-fry for about 5 minutes.

Add the onions, and stir-fry eggplants and onions together for 5 minutes.

Add the sweet pepper, and stir-fry vegetables together for 5 minutes.

Put the garlic into skillet, add all spices and a salt, and simmer all together for 5-7 minutes, stirring sometimes.

Serve as hot as cold, as a standalone dish, or as a garnish to other dish.

Cheese-n-Egg Salad

Submitted by Russian_Cuisine on Sun, 07/31/2016 - 16:01.

Ingredients:

11.5 oz (300 g) melted cheese
3 hard-boiled egg
3 garlic clove
2 tbsp sauce on your taste
Salt and pepper on your taste

Method:

Freeze a melted cheese, then grate on a small grater.

Grate eggs on the same grater.

Press a garlic.

Stir all ingredients well, and set in a refrigerator for 15-20 minutes.

Then, decorate on your taste, and serve.

Sorrel and Spinash' Shchi

Submitted by Russian_Cuisine on Mon, 07/25/2016 - 18:23.

Ingredients:

1.5 lb (600-700 g) young sorrel and young spinach
3 carrot
2 onion
2 lb fresh mushroom, or 1/2 lb dried mushroom
1 cup barley, thinly ground
1 tbsp flour
1 tbsp butter
5 dill stalk
0.5 - 2 cup sour cream, on your taste

Method:

Bring to boil 2-3 L (0.5 - 0.7 G) water to boil.

Grate carrots, and put into the boiling water.

Add mushrooms, a barley flour, and chopped dills.

Cook until mushrooms are ready.

Strain the bullion.

Chop mushrooms and an onion, and stir-fry with a butter and a flour.

Return mushrooms with onions to the strained bullion, and boil for 10 more minutes on a low heating.

Meanwhile, wash a sorrel and a spinach, dry out, and chop very thinly.

Boil the sorrel and spinach until a readiness separately, then add to the mushroom bullion.

Bring to boil all together, and turn the heating off.

Serve with a sour cream and the chopped dill.