Nobility_Cuisine's blog

Mushroom Butter

Submitted by Nobility_Cuisine on Sat, 06/30/2018 - 18:48.

Ingredients for 4:

5.2 oz (150 g) fresh mushrooms
1/2 oz (15 g) dried porcini
3.5 oz (100 g) warm butter
1 medium onion
2 garlic clove
1 stalk thyme
1 tbsp brandy
Lemon juice, chopped greens, salt, and ground pepper on your taste

Method:

Grate dried mushrooms, and put into a small sauce-pan.

Pour a warm water on top, just to cover mushrooms, and let to sit for 20 minutes.

Melt 1 tbsp a butter in a sauce-pan.

Chop fresh mushrooms, a garlic, greens, and an onion.

Stir-fry the onions with the butter for about 1 minute, or until onions turn soft.

Then, add the garlic, a thyme, and all mushrooms, and stir-fry for 5-8 minutes more.

Add a salt, a pepper, a lemon juice, and a brandy, and cook to evaporate an alcohol.

Turn a heating off, remove the thyme, add chopped greens, and stir well.

Let to chill, and whip with a warm butter.

Place into a butter dish, cover with a lid, and place a mushroom butter into a freezer.

Let to warm before serving.

Note:

This is a perfect add-on to a steak.

Chicken Souffle

Submitted by Nobility_Cuisine on Sun, 06/24/2018 - 15:32.

Ingredients:

2 boiled chicken fillet
3.5 fl oz (100 mL) 20% whipping cream
4 tbsp butter
1 egg
3.5 oz (100 g) white bread
Salt and spices on your taste

Method:

Soak a bread in 2 tbsp a whipping cream.

Grate chicken fillets thinly.

Then, stir the ground chicken meats with the white bread, and grate one more time.

Pre-heat an oven to 370 F (150 C).

Whip chicken meat with an egg yolk, 3 tbsp a butter, and whipping cream for 4-5 minutes.

Separately, whip a chilled egg white, and add to the whipped meat mixture.

Add a salt, and stir carefully.

Rub a baking dish with 1 tbsp butter, and put the mix into the dish.

Bake in the oven until a gold crust increases on top.

Or, you may bake it over a water bath, under a lid, for about 20 minutes.

Serve hot.

Potato Pies with Various Fillings

Submitted by Nobility_Cuisine on Sat, 06/16/2018 - 19:53.

Ingredients:

For pies:

6 large potato
1 egg
2 tbsp flour
2 tbsp sour cream
1 small onion
1/2 tsp salt
Pinch of ground black pepper

For meat fillings:

8 oz ground meat
1 small onion
Salt and pepper on your taste
2 tbsp water

Note:

For fish fillings use same ingredients but change meat to fish, and add some drops of a lemon juice.

For vegetable and mushroom fillings, use 16 oz of main ingredient (vegetables or mushrooms) for filling.

Method:

Grate the potatoes thinly.

Using a sieve, separate the potato juice from the starch, and set the juice aside.

Put the grated potatoes and the starch into a large bowl.

Grate the onion very thinly.

Combine all the pies' ingredients in the bowl.

Meanwhile, stir ingredients for a filling together and set aside.

Heat about 1 tbsp oil in a skillet over a medium heat.

Using 2 tablespoons, portion out four pancakes.

Shape 1-2 tbsp of the filling into a patty and place on top of the potato pancake.

Cover filling with potato pie mixture, and bake or cook under a lid until golden on both sides.

Serve hot with a sour cream.

Carrot Cutlets

Submitted by Nobility_Cuisine on Mon, 06/04/2018 - 16:31.

Ingredients:

21 oz (600 g) carrot
2 egg
1 oz (~30 g) butter
2 oz (80 g) cream of wheat
3.5 oz (100 g) breadcrumbs
3.5 fl oz (100 mL) hot milk
Vegetable oil for frying
Salt on your taste

Method:

Peel carrots, wash, and grate on a large grater.

Put the carrots in a sauce-pan with a hot milk, stir, and bring to boil.

When it starts boiling, turn a heating to very low, add a butter and a salt, and stir well.

Simmer the carrots under a lid for about 15-20 minutes, then add a cream of wheat, and continue to simmer, stirring permanently.

Separate egg whites and egg yolks.

When turn the heating off, stir-in the egg yolks into the carrot very quickly.

Then, set the sauce-pan aside, and let to chill.

When chill. shape cutlets, and roll them with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the cutlets, until a golden crust increases on both sides.

Serve with a sour cream.

Soup with Pike Caviar

Submitted by Nobility_Cuisine on Sun, 05/27/2018 - 17:40.

Ingredients:

1 lb pike caviar, fresh
2 pike head
4 potato
1 onion
1/3 lb bread crumbs
1 tbsp butter
3 tbsp whipping cream
Salt on your taste

Method:

Wash pike heads, and boil with 1 L (¼ G_ for about 40 minutes.

Remove the heads, and clear a fish broth.

Peel potatoes, wash, and cut into medium-size cubes.

Put the potatoes into the broth, add a salt, and boil for 10 minutes.

Peel onions. and chop thinly.

Peel a caviar (remove all what is not a caviar), and stir with bread crumbs, the onions, a butter, a whipping cream, and an egg.

Stir thoroughly, shape medium-size balls, and boil in broth for 10-15 minutes.

Serve hot.

Chicken Cutlets with Farmer's Cheese and Zucchini

Submitted by Nobility_Cuisine on Sun, 05/20/2018 - 18:04.

Ingredients:

28 oz (800 g) ground chicken meat
5.2 oz (150 g) Farmer's cheese, or tvorog
1 egg
1 medium young zucchini
1 garlic clove
2 tbsp starch
Ground black pepper and salt on your taste

Method:

Grate a zucchini on a small grater, and let a juice to drip.

Blend a tvorog to get an even consistency.

Press a garlic.

Stir all ingredients, shape cutlets, their heights should be about 1/2”.

Cook the cutlets over a water bath for about 15 minutes.

Serve with chopped greens and (optionally) a piece of a butter.

Zrazy with Cheese

Submitted by Nobility_Cuisine on Tue, 05/15/2018 - 14:01.

Ingredients:

17.5 oz (500 g) ground meat
3.5 oz (100 g) ground hard cheese
3.5 oz (100 g) ground frozen butter
1 egg
2 garlic clove
2 white bread slice
3.5 fl oz (100 mL) milk
Ground black pepper and salt on your taste

Method:

Soak a white bread in a milk.

In a large bowl, stir a ground meat, a salt, a pepper, the pressed soaked bread, and an egg.

Stir well, to make an even consistency.

Separately, stir a ground butter and a ground cheese.

Shape several thin meat rounds, and put a portion of a cheese-and butter mix in a middle of each one.

Shape “pies”, flat them a little, and cook over a water bath for about 40 minutes.

Note:

You may make zrazy with many other stuffings.

For example, stuffed with a mixed chopped hard-boiled egg, an onion, and a gherkin.

Or, with a mix of fried mushrooms and fried onions.

Turkey Saltimbocca

Submitted by Nobility_Cuisine on Sun, 05/06/2018 - 06:28.

Ingredients for 8:

10-12 oz (350-400 g) turkey fillet
8 bacon slice
8 sage leaf
2 tbsp vegetable oil
Salt and ground black pepper on your taste

Method:

Slice a turkey fillet into 8 same-size, thin slices.

Rub the every slice with a salt and a pepper.

Put a bacon slice, then put the turkey slice on top, and a sage leaf in a middle.

Roll tightly, and fry in a pre-heated vegetable oil for about 1-2 minutes per side, over a large heating.

Cook rolls under a lid for 5 minutes, over the medium heating.

Turn when necessary.

Serve hot.

Turn when necessary.
Serve hot.

Zatirucha Soup

Submitted by Nobility_Cuisine on Mon, 04/30/2018 - 05:07.

Ingredients:

1/3 G (1.5 L) chicken broth
2 egg
6-7 tbsp flour
6 potato
1 carrot
1 onion
3.5 oz (100 g) sour cream
5-7 parsley stalk
1 bay leaf
Salt and pepper on your taste

Method:

Pour a chicken broth into a sauce-pan, and bring to a boiling.

Peel vegetables, wash, and dry them out.

Cut potatoes into small-to-medium size pieces, and put into the broth.

Shred a carrot, and chop an onion thinly.

Stir-fry the carrots and onions in a skillet, then simmer under a lid.

Blend an egg, and stir with a flour, to get small crumbs.

Blend another egg strongly, and add a couple tablespoons the broth, continuing to blend.

Put simmered vegetables, the egg-flour crumbs, a bay leaf, a salt, a pepper, and the blended egg into the sauce-pan, and stir very well.

Boil for about 10-15 more minutes.

Chop greens.

Put the greens and a sour cream into sauce-pan, stir, and boil for 2-3 more minutes over a very low heating.

Serve immediately.

Mushroom-Cucumber Salad

Submitted by Nobility_Cuisine on Mon, 04/30/2018 - 05:01.

Ingredients per portion:

2 gherkin
1.7 oz (50 g) salted mushrooms
1/2 large sweet red onion
2 tbsp vegetable oil
1 pinch ground black peppercorn
2 pinch sugar
1 stalk spring onion

Method:

Peel an onion, and slice into thin half-rounds.

Sprinkle the onions with a sugar, stir, and set aside.

Cut mushrooms into short thin strips, and wash them in a colander under a cold water.

Let to drip.

Slice gherkins into thin half-rounds.

Chop a spring onion.

Stir all ingredients, and let to sit for about 10-15 minutes before serving.