Russian_Cuisine's blog

Appetizer/Salad with cabbage

Submitted by Russian_Cuisine on Mon, 02/27/2006 - 09:05.
Ingredients:

1 medium cabbage
4 medium carrots
1 garlic
1 medium beet
For brine:
0.25 gallon water (or 1 liter)
1 cup sugar
1 cup 9% vinegar
0.5 cup vegetable oil
2 tbsp salt

Method:

Slice cabbage into thin stripes (size of "angel hairs")
Peel and grate all other vegetables, and mix them with cabbage.
Mix well.
Put in a glass or enameled dish. Press it.
Mix all ingredients for brine in an enameled saucepan, and bring to boil.
Pour boiling brine over the vegetable mix, until levels of vegetables and brine are equal.

Note:

You can use press for this.
Keep it in a room temperature for 24 hours, and after that, keep it in a refrigerator.
Serve as a diet dish, or as a garnish for potatoes, or for meat.

Spring salad

Submitted by Russian_Cuisine on Sat, 02/18/2006 - 11:31.
Ingredients for 4:

1 English cucumber
4 hard-boiled eggs
1 bunch green onions
4 tbsp sour cream
Salt on taste

Method:

Cut cucumber into thin 1/4 –circle pieces.
Clean and grate eggs.
Cut green onions.
Mix all ingredients together.
Serve immediately.

Apple-Rice Zapekanka

Submitted by Russian_Cuisine on Sat, 02/11/2006 - 11:31.
Ingredients for 4:

1 cup milk
1/3 lb rice
Salt
Vanilla
2 eggs
1 tbsp sugar
1 tbsp lemon juice
2 tbsp sugar powder
1 tbsp butter (or margarine)
1.25 lb apples

Method:

Bring milk to boil after adding salt.
Add rice to boiling milk, and boil for ½ hour on low heat.
Cool the ready rice.
Mix egg yolk, sugar and vanilla, and add to rice.
Whip the egg white, then it add to rice, and mix well.
Slice apples thinly, and sprinkle with lemon juice to avoid them getting dark.
Grease the baking sheet with butter.
Put layer of rice in the baking sheet, then apples, and repeat until out of ingredients.
Sprinkle with lemon juice and sugar powder over the top.
Bake in an oven pre-heated to 380º F for about 20 minutes (it depends on the oven).

Fish cutlets

Submitted by Russian_Cuisine on Sat, 02/11/2006 - 11:25.
Ingredients:

1 lb fish fillets
1 large shallot onion
0.25 lb dry white bread, soaked in milk
0.5 stick (25 g) of pork fat (or butter)
1 egg
Ground black pepper and salt on taste
Pinch of dry basilica
4 tbsp milk (or whipped cream)
1 tbsp vegetable oil

Method:

Peel and cut onions into small pieces. Fry with vegetable oil, until gold color.
Grind fillets, soaked bread, fried onions, and pork fat or butter.
Add egg to ground ingredients, then add milk, basilica, black pepper and salt.
Knead together.
Shape 6 cutlets, and roll them in breadcrumbs.
Fry them on a pre-heated skillet with vegetable oil.

Note:

Using this mix, you can make fish pancakes.
For this, you have to use 3-4 tbsp flour instead of soaked bread, add more milk in and whip the egg white before adding it to a mix. Cook as usual pancakes, but keep them under the lid for 5 minutes after they are ready, and serve.

Julienne a la Russ

Submitted by Russian_Cuisine on Sat, 02/04/2006 - 11:20.
Ingredients for 3:

0.75 lb non-fat pork
1 large shallot onion
1-2 oz cheese
4 tbsp mayonnaise
1 tbsp vegetable oil

Method:

Peel onions and cut into short thin strips.
Add vegetable oil to a skillet, heat to medium, put onions on the skillet, and cook until the onions are transparent.
Cut pork into julienne cut (cuts with sizes as a match).
Cover skillet with a lid. Turn heat to low. Cook until the meat is ready (for 10-12 minutes).
Add 1-2 tbsp hot water, if necessary. Add salt.
Turn heat to high; remove lid, and cook, stirring, until the skillet is dry.
Put meat and onions into 3 julienne dishes (or in small pots) filling them up to 2/3.
Wash with mayonnaise.
Note:
To get a less filling dish, you can use mix a sour cream and mayonnaise, or just sour cream.
Often, sauce “Béchamel” is used.

Béchamel recipe:

Ingredients:
1 tbsp butter
1-2 tbsp flour
½ cup milk
Method:
Put butter in a skillet or saucepan, melt butter, and add flour to the skillet.
Cook flour on low heat, until creamy color and nut aroma.
Add hot milk, stirring. Cook on low heat until even consistence and the volume that you need.

Pour sour cream or Béchamel over meat.
Sprinkle with grated cheese or with grated cheese mixed with breadcrumbs.
Bake in an oven pre-heated to 380º F until the crust turns gold.
To serve, put hot julienne dishes on small plates.

Salad Tatiana

Submitted by Russian_Cuisine on Sat, 01/28/2006 - 10:30.
Ingredients:

1 cup rice
1 tsp butter
½ lb boiled chicken breast
1 apple
1 tomato
3 tbsp sour cream
½ tsp lemon juice
Parsley
Salt on taste

Method:

Wash and dry the rice.
Boil salt water, add rice, and boil until ready with medium-low heating.
Cool.
Cut ready chicken breast into small cubes.
Peel apple and cut it into small cubes.
Cut tomato (with or without skin) into small cubes.
Mix rice, chicken, apple, and tomato.
Add salt and sour cream, and mix well.
Sprinkle with cut parsley.

Radish Salad

Submitted by Russian_Cuisine on Sat, 01/21/2006 - 10:20.
Ingredients:

1 radish (or cut ¾ lb – 1 lb)
Honey on taste
Sour cream on taste

Method:

Grate radish.
Mix well with honey and sour cream.
Serve.

Note:

This salad is one of the best anti-flu remedies in Russian cuisine.
Traditionally, Russians use black "margelan" radishes.
But daikon (Japanese radish) is good too.

Blinis with apples

Submitted by Russian_Cuisine on Sat, 01/14/2006 - 10:02.
Ingredients for 4:

4 servings simple yeast blinis
¼ lb sugar
2/3 stick (75 g) butter or margarine
2 lb "Golden Delicious" apples, or other sweet apples
2 tbsp apple wine

Method:

Peel, clean, and cut apples.
Melt butter or margarine in a medium-heated deep skillet.
Add apples to skillet and sugar, mix, then cover with lid, and let simmer for 10 minutes.
After that, remove lid, and let simmer for 10 minutes more.
Add apple wine, and mix well.
Turn heating off.
Put 1 tbsp cooked apples on the middle of blin, and roll blin into tube.
Grease baking sheet with butter, put rolled blinis on it, grease with butter upper sides of blin rolls, and sprinkle them with sugar.
Preheat oven to 390-400 F.
Place baking sheet in the oven for 5 minutes.

Small potato pies

Submitted by Russian_Cuisine on Sat, 01/07/2006 - 11:25.
Ingredients:

2 lb potato
1 lb cabbage
3 tbsp flour
1 tsp butter
Salt and spices on taste
2 hard-boiled eggs (optional)

Method:

Peel potato, wash, and boil with 1 cup water until ready.
Cut cabbage into thin short pieces, fry until gold color, add water, and simmer until the water evaporates, stirring thoroughly. Cool.
Make puree, cool, and add flour and salt.
Roll out a piece of dough, and put 1 tbsp cabbage in the middle of the dough piece. Pinch the edges, and put them on a baking sheet greased with butter.
Continue until you‘ve used up the dough and cabbage.
Wash the pies' top with melted butter, and bake in an oven pre-heated to 380ºF.

Note:

You can vary the stuffing.
For example, you can add grated eggs, or fried green onions to simmer cabbage.
Or you can make stuffing with boiled and cutmushrooms mixed with spices.

Cheese-potato balls

Submitted by Russian_Cuisine on Sun, 01/01/2006 - 11:32.
Ingredients:

8 medium boiled peeled potatoes
3 sticks (by 50 g), or 6 oz butter
1 cup all-purpose flour
4 eggs
2/3 cup grated cheese, or tvorog
Salt and pepper on taste

Method:

Make potato puree.
Whip mild butter.
Mix all ingredients, and knead dough.
Make 2"-diameter dough balls, and cook them in a deep fryer (or on a heated skillet) until their color is gold. Dry with paper towels.
Serve with sour cream, marinaded cucumbers, sauerkraut, mushrooms, or with fresh vegetables salads.