Nobility_Cuisine's blog

Sturgeon-Vegetable Salad

Submitted by Nobility_Cuisine on Sat, 06/24/2017 - 18:47.

Ingredients:

¾ lb sturgeon
1 lb boiled potatoes
¼ lb cucumber
¼ lb apples
¼ lb tomatoes (cherry tomatoes, possible)
½ lb Mayonnaise
1 hard-boiled egg
Green salad, salt, and sugar on taste

Method:

Boil sturgeon in salt water with ½ tsp lemon juice.

Then drain, cool, and cut into small slices.

Peel potatoes, and cut into medium cubes.

Cut the apples, cucumbers, and tomatoes in same-size pieces.

Mix all ingredients, add mayonnaise, salt, and sugar, and mix very well.

Cover a large flat plate with green salad leaves, and put the salad over them.

Decorate with egg slices, and serve.

“Tsar” Schi

Submitted by Nobility_Cuisine on Sun, 06/18/2017 - 06:38.

Ingredients for 4:

1 lb beef with bone
1 lb smoked ribs
2 shallot onion
2 carrots
½ red sweet pepper
4 potatoes
1,5 lb sauerkraut
3 tomatoes (or ½ lb tomato sauce)
bay leaf, garlic, black pepper, salt, greens and sour cream on your taste

For dough (for 1 pot):

¼ frozen sweet butter, grated
Dough
1 egg
2 tbsp sour cream

Method:

Wash meat and ribs.
Make a meat broth: bring ½ gallon of water to boil, add meat and ribs, bring to boil and set to low heat. Add 1 onion and 1 carrot, 1 bay leaf, black pepper.

Close with a lid and cook for an hour.

Slice sauerkraut thinly and add to broth.

Chop carrot and onion, cook on the skillet (the vegetables have to retain their color.)

Add sliced skinless tomatoes or tomato sauce to the skillet, cook for 1 minute, then add to pan with broth.

Wash, peel and slice potato, add to soup.

Cook for about 15 minutes.

Make a dough: mix all ingredients for dough to get a mild, elastic dough, and make a dough ball.

Cut greens (parsley, dill, celery) and garlic.

Pour soup in 4 pots. Add greens to the pots.

Heat the oven until 360 F.

Roll the dough into 4 parts.

Close pots with dough “lids”.

Bake in the oven for 20 minutes, or until the dough looks golden.

Take out pots from the oven, let stand for 5 minutes, take off “lids”.

Serve with sour cream.

Salad Vinaigrette with Meat and Egg

Submitted by Nobility_Cuisine on Sat, 06/10/2017 - 19:10.

Ingredients:

7 oz (200 g) boiled beef fillet
2 hard-boiled egg
1 medium beetroot
1 medium carrot
3 medium potato
4-5 gherkin
3.5 oz (100 g) sauerkraut
2 tsp spicy tomato sauce
3 tbsp vegetable oil
1 spring onion
Salt on your taste

Method:

Boil a beetroot, a carrot, and potatoes to a readiness.

Chill, peel, and cut all of them into medium cubes.

Cut gherkins and a sauerkraut.

Cut a meat into small cubes.

Blend a vegetable oil and a tomato sauce.

Stir vegetables, the meat, sauerkraut, and gherkins.

Pour a sauce on top, add a salt, and stir well.

Slice eggs into rounds, and cover a salad.

Chop a spring onion, and sprinkle the salad.

Let to sit for about 10-15 minutes, and serve.

Chicken Liver with Vegetable Puree

Submitted by Nobility_Cuisine on Sat, 06/03/2017 - 18:45.

Ingredients:

17.5 oz (500 g) chicken liver
7 fl oz (200 mL) whipping cream
2 medium onion
2 tbsp flour
2 tbsp lard
Ground black pepper and salt on your taste

For puree:

½ celery root
3 medium potatoes
1 leek stalk
1 tbsp vinegar
2 tbsp soy sauce
1 tbsp vegetable oil
Salt and ground pepper on your taste

Method:

De-freeze chicken livers if necessary, then wash them, and cut into medium pieces.

Dry out, and roll with a flour.

Pre-heat a skillet with a lard (or a bacon).

Peel onions, cut into small cubes, and stir-fry with the lard for about 5 minutes, on a medium-low heating.

Put the liver pieces into the skillet, and stir-fry for 5-7 minutes more.

Pour a whipping cream into skillet, add a salt and a pepper, and simmer for 10 more minutes under a lid.

Meanwhile, make a vegetable puree.

Peel a celery root, leaks, and potatoes, and cut into medium pieces.

Boil vegetables until a readiness on a low heating, under a lid.

Note: You may cook the vegetables in a microwave.

Blend all puree ingredients together.

To serve, put some tablespoons of puree on a plate, and a portion of cooked chicken livers on top.

Preserve from rose petals

Submitted by Nobility_Cuisine on Sat, 05/27/2017 - 17:14.

Ingredients:

16.5 oz (500 g) rose petals
43 oz (1.2 – 1.3 Kg) sugar
2 lemon
8 fl oz (200 mL) water

Method:

Cut-off white parts of petals.

Put the petals into a colander, and pour a boiling water on top, to wash all petals.

Then, put the colander into an icy cold water, to cover all petals.

Repeat boiling water and icy cold water 3 times, and let to drip water (press if necessary).

Press a juice from lemons, and stir it with 7 oz (200 g) sugar.

Put petals into a glass (or enameled) sauce-pan, and stir with the lemon juice with sugar.

Cover with a lid, and let to sit for about 6 hours in a room temperature.

In an other glass, or enameled, sauce-pan, boil a syrup:

Stir a leftover of the sugar with 8 fl oz water, and bring to boil.

Remove a foam if necessary.

Put petals with juice into the syrup, stir well, and boil for about 15 minutes over a low heating.

A preserve is ready, when all petals go down.

Pour the preserve into cans, and cover tightly.

Zucchini's cutlets

Submitted by Nobility_Cuisine on Sun, 05/21/2017 - 07:49.

Ingredients:

17.5 oz (500 g) zucchini
2 egg
5 tbsp flour
3 tbsp oat flakes
2 onion
3 garlic clove
Fresh greens (dill, parsley, …) on your taste
Ground black pepper and salt on your taste
Vegetable oil for frying

Method:

Wash zucchini, peel if necessary, and grate on a large grater.

Let a juice to drip pressing from all sides.

Note:
Keep the juice!

Peel onions, wash, and chop into very small pieces.

Press a garlic.

Wash and chop greens.

Stir all ingredients except a vegetable oil.

Add the juice if a mixture is too thick.

Shape cutlets using 2 tablespoons.

Fry cutlets with a boiling vegetable oil, some minutes on both sides.

Note:
Cooking time depends on cutlet's size.

Serve with a sour cream, or with a mushroom sauce.

Cabbage-Apple-Honey Salad

Submitted by Nobility_Cuisine on Sat, 05/13/2017 - 18:05.

Ingredients:

3/4 young cabbage head
2 medium apple
2-3 tbsp honey
2 tbsp apple vinegar
4 tbsp vegetable oil
Salt and ground black pepper on your taste

Method:

Shred a cabbage (without a core) thinly.

Sprinkle with a salt.

Peel 2 apples, cut into strips.

Blend a honey, an apple vinegar, a vegetable oil, salt, and a pepper.

Stir the apples and the cabbage, pour a dressing on top, and stir well.

Let to sit for about 20-30 minutes.

Ragout with Cabbage

Submitted by Nobility_Cuisine on Sun, 04/23/2017 - 14:29.

Ingredients:

2 lb cabbage, thinly shredded
4 medium potatoes
2 medium yellow onion
10.5 oz (300 g) whipping ream
4-6 egg, hard-boiled
5-7 young dill stalks
2 tbsp butter
Salt and ground black pepper on your taste

Method:

Cut long strips of a cabbage into 3 parts.

Put the cabbage into a deep bowl, and press it by hands, until it gets a juice.

Peel potatoes, and cut every potato into 8 equal parts.

Peel onions, and chop them thinly.

Pre-heat a large sauce-pan with a butter, and stir-fry the onions for about 10 minutes with a low heating.

Put the cabbage and potatoes into the sauce-pan, stir well, and simmer for 15 minutes.

Add some tablespoons of a boiling water if cabbage is very dry.

Stir some times.

Peel eggs, and chop them thinly.

Put the eggs into the sauce-pan, add a whipping cream, a salt, and a pepper.

Stir well, and simmer until cabbage and potatoes are soft (10-15 minutes).

Chop a dill.

Serve cabbage ragout hot, sprinkle with the dill.

Mushroom Pate with Buckwheat

Submitted by Nobility_Cuisine on Sun, 04/16/2017 - 08:48.

Ingredients:

3.5 oz (100 g) dry buckwheat
1 large onion
1 medium carrot
7 oz (200 g) fresh mushrooms
2 tbsp (1 oz, 32 g) vegetable oil
1 tsp salt
1 tsp paprika
¼ cup (1 oz) ground walnut
Pepper on your taste

Method:

Boil a buckwheat with 1/3 tsp a salt, until a water is totally evaporates.

Peel and grate vegetables.

Slice mushrooms into thin slices.

Stir-fry the vegetables for about 5-7 minutes with 2/3 tbsp a vegetable oil, then add the mushrooms, the reminding salt, a paprika, and a pepper.

Stir-fry until mushrooms and vegetables are ready, but not dry.

Do not overcook!

Let to chill to warm.

Grate the buckwheat, vegetables, nuts, and mushrooms together in a grinder.

Note:

A pate may be more crunchy, or more creamy, depends on grinding time.

To make a taste more full, place it in a refrigerator for 2 hours, or more.

Serve with a rye bread.

Old Moscow Salad

Submitted by Nobility_Cuisine on Sun, 04/09/2017 - 09:43.

Ingredients:

18 oz (600 g) grouse fillet
3.5 oz (100 g) boiled tongue, peeled
4 egg, hard-boiled
5.2 oz (150 g) gherkin
1 fresh cucumber, peeled
1.7 oz (50 g) capers
4 tbsp caviar
7 oz (200 g) white beans, canned
3 tbsp vegetable broth
Salt on your taste

Method:

Boil a grouse fillet in a small amount of water until a readiness.

Slice the fillet and a tongue into thin squares.

Cut all cucumbers and eggs into small cubes.

Make a bean puree, and stir with a broth and a salt.

Stir all ingredients together, let to sit for 10 minutes, and serve..