Nobility_Cuisine's blog

Warm Salad with Chanterelles

Submitted by Nobility_Cuisine on Sun, 08/19/2018 - 09:18.

Ingredients for 1:

3.5 oz (100 g) ground beef
1.7 oz (50 g) chanterelle
0.5 oz (15 g) shallot onion
1.7 oz (50 g) salted cucumber
1.5 tbsp vegetable oil
Salt, ground pepper, hot sauce, parsley, and mustard on your taste

Method:

Stir-fry a ground beef in a skillet with ½ tbsp a vegetable oil.

Chop salted cucumbers thinly.

Cut chanterelles, and stir-fry in a skillet with a salt, a pepper, and with ½ tbsp the vegetable oil.

Chop a parsley thinly.

Stir well all ingredients together, and serve.

Decorate a dish as you like.

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.