Nobility_Cuisine's blog

Dessert Pavlova

Submitted by Nobility_Cuisine on Sat, 10/15/2005 - 22:31.
This recipe was created in 1929 in New Zealand or in 1934 in Australia (these two countries are now trying to prove in a court whose recipe this originally is: Australia’s or New-Zealand’s.
This dessert was created in honor of the famous Russian ballerina Anna Pavlova, after her tour in 1926 in Australia and New Zealand. Note that this dessert is one of the national symbols of New Zealand, and one of the national symbols of Australia.

About Anna Pavlova, the most celebrated dancer of her time:
born Jan. 31 (02/12 new style), 1881, St. Petersburg, Russia
died Jan. 23, 1931, The Hague, Netherlands.
Pavlova studied at the Imperial School of Ballet at the Mariinsky Theatre from 1891, joined the Imperial Ballet in 1899, and became a prima ballerina in 1906. In 1909 she went to Paris on the historic tour of the Ballets Russes. After 1913 she danced independently with her own company throughout the world, and in 1926 she went on tour to Australia and New Zealand.

In the "Good Food Guide" to British Isles restaurants in 1977, a glossary of food terms referred to the Pavlova as a New Zealand offering, which changed next year to say Australian. Hilary Fawcett, who compiled the glossary, wrote about the change: "There does seem to be some controversy as to whether the wretched thing originated in New Zealand or Australia and I was reduced to doing a straw-vote count."
This recipe has comparatively low calories, and is appropriate for people who are on a diet.

The main idea of this dessert is a combination of meringue, cream, and fresh fruit and berries.
The difference between its and a usual meringue’s crust is its mildness compared to meringues, and, hence, it being less crumbly and crispy.
Like every great recipe, it gives you the freedom to create your own versions.
What you can vary:
You can vary the temperature and length of time you bake the meringue crust (If you like a milder meringue crust, bake the crust for 1.5 hour on 285 F, and if you like a more dry and crispy crust, bake for 3 hours on 230 F.)

You can make 1 crust or 1 crust and small round meringues, and place meringues on its border.
You can use your favorite creams that gives you a possibility to create many different desserts.
You can place a layer of ice cream before the layer of cream on the crust.
You can use different berries and fruit for different cases. Traditional fruit-berry layers contain pieces of kiwi and strawberry.



Ingredients:

4 egg whites
16 tbsp sugar or sugar powder
1 tsp white wine vinegar
2 tsp corn starch
vanilla extract on taste
Whipped cream ½ lb
Fruit and berries on taste (traditionally, 3 kiwi and 10 strawberries)

Method:

This is the version that takes less time.
Place very cold egg whites into a very clean, dry dish.
Whip 4 cold egg whites to strong foam, until tall peaks.
Add 16 tbsp sugar or sugar powder into small portions (1/2 tbsp), continuing whipping.
When you use all sugar, add 1 tsp white wine vinegar, continuing whipping.
Add 2 tsp corn starch and some drops of vanilla extract, then stop whipping and blend all on low speed.
Preheat oven to 370 F.
Draw a ring the size of a large plate on baking paper. Cover a baking sheet with this paper.
Pour the mix over the ring, and make an even, round layer of the mix.
Place baking sheet in the oven, reduce heating to 330 F.
Bake for 1 hour (do not open the oven’s door!)
Turn heating off and let the crust cool in the oven (do not open the oven’s door!)
Place the crust upside-down on a plate.
Put your favorite cream, or just whipped cream on the crust.
Put fruit pieces and berries (traditionally, kiwi and strawberries) over the whipped cream, and serve immediately.

Fish salad with fried onions

Submitted by Nobility_Cuisine on Sat, 10/08/2005 - 20:30.
Ingredients:

1 can any fish in own juice or in oil
3 hard-boiled eggs
2 large onions
1 tbsp vegetable oil
1 tsp sugar
3 tbsp mayonnaise
Crushed black pepper on taste

Method:

Take egg yolks and crush them.
Shred egg whites.
Add oil in a large skillet, heat and add thin onion rings to the skillet, pour sugar over it and fry until the onion rings are golden. Cool the onions.
Put the fish in a dish; press it with forks until you have small pieces of fish about same size.
Pour egg yolks over it.
The next salad layer is the onion rings, and then a layer of whites mixed with mayonnaise.
Pour with black pepper (no salt!)
Let sit 30 minutes, and serve.

Note:

Optionally, you can add two more layers to this salad:
shredded cheese and very cold shredded butter or margarine.
And, of course, you can use thin pieces of boiled or smoked fish.
Generally, layered salads, or salads-cocktails are very popular in the Nobility's cuisine.

Tender Salmon

Submitted by Nobility_Cuisine on Sat, 10/01/2005 - 20:06.
Time required: 15 minutes

Russian Nobility Cuisine: Tender Salmon

The original recipe is somewhat involved, so I am giving you a simpler version that still tastes great. That includes using ingredients available in your nearest grocery store (although I usually buy them in Costco.)

The advantage of this recipe is that the salmon gets real tender. As an additional advantage, the essential natural Omega-3 oils critical for cardiovascular and neurological health are kept intact so you get the full benefit of eating salmon.

I normally serve it on a large flat plate, one or two pieces per person. A variety of garnishes goes well with it. On a traditional high calorie side it really tastes well with mashed or skillet fried (not French fried!) potatoes. Men love it. Or you can prefer a low-carb low-GI detox way with small fresh tomatoes instead, which has lately been my favorite. Or make your own pick: pasta with parmesan, tomato salad, radish salad, or even coleslaw! If you are ok with alcohol, a glass of wine completes the picture very nicely. Pick dry wine; sweet and semi-sweet wines don’t go well with salmon and fish overall.

Ingredients for two

  • Frozen salmon fillets (I usually buy those at Costco), 1 piece per person (2 upon request)
  • 2 tablespoons chopped onions, either fresh or dried.
  • 1-2 tablespoons chopped parsley, either fresh of dried.
  • 1-2 tablespoons olive oil (flax seed oil is used in the original recipe).
  • Montreal steak seasoning liberally by taste, extra salt to balance pepper and salt from seasoning.
  • (Optional) Lemon juice.

Method


Add water to a skillet to cover the bottom, put on high heat, add onions, parsley, mix. Add oil, mix. While the skillet heats, unwrap fillets and rinse them with cold water. Do not unfreeze.

When the mixture on the skillet starts to boil, put fillets on, reduce the heat to medium or low-medium. Cover. Simmer for four minutes. Turn fillets, keep covered. Simmer for four minutes more. Turn again. Simmer covered for four minutes again. Check if the fillets are ready; they should be. Serve immediately.

Don’t let the water evaporate completely in the process, when it’s done there should be a little broth at the bottom.

Variant: If you think that salmon tastes too oily, sprinkle with lemon juice in the beginning and when turning it over.

Beets with plums – Appetizer

Submitted by Nobility_Cuisine on Sat, 09/24/2005 - 00:59.
Ingredients for 4:

½ lb boiled and peeled beets
¼ lb dried pitted black plums
2 tbsp mayonnaise
2 tbsp sour cream
Salt, sugar, lemon juice on taste

Method:

Soak plums for 1 hour.
Grate beets.
Cut plums into small pieces.
Mix beets and plums in a medium dish, add lemon juice and salt to the dish, mix.
Mix mayonnaise, sour cream, and sugar; pour in the dish with beets and plums.
Mix very well and serve.

4-ingredients chicken salad

Submitted by Nobility_Cuisine on Sat, 09/17/2005 - 09:15.
Ingredients for 2:

1 chicken breast without skin and bones
1 1/4 lb ready champignons (not salted, not pickled)
1 cup walnuts
Salt and mayonnaise on taste

Method:

Boil chicken breast until ready. Cool, then tear by hands (do not cut!) into thin stripes, and add to a dish.
Dry and slice champignons, and add them into the dish.
Add medium walnut pieces to the dish.
Add salt and mayonnaise (or a mix of mayonnaise and sour cream, 1:1), and mix well.

Double Starlet Uha - Soup

Submitted by Nobility_Cuisine on Sat, 09/10/2005 - 10:29.
The most popular kind of fish soup in Russia is called “Uha”, and there are a large number of uha recipes; it depends on what the region is, which types of fish are in the rivers and lakes, which greens are traditional for the place, and many small cooking details. Other kinds of fish soups are: “kalia”, “rassolnik”, “fish solanka”, “borzch with fish”, and “schi with fish”.
Before 18th century, people called “uha” many soups with grains, vegetables, noodles, and fish.
The most simple “uha” is an analog of the French and Spanish bisque. The difference is that commonly, people in Russia did not eat most of “frutti di Mare”, so uha could contain just fish, probably, some kinds of fish.
Ordinary uha is uha from one type of fish from one catch, of any size.
I will give you a recipe of the double uha, a more “noble” dish. By the way, triple uha was popular in Moscow in 19th century (uha from 3 types of fish.)

Double Starlet Uha - Soup

Ingredients for 8:

4 lb large starlet, preferably whole fish
2 lb whitefish, preferably whole fish
1 large shallot onion
1 large carrot
3 tbsp butter
1 parsley root
20 black peppers
Bunch of greens (dill and parsley)

Method:

Prepare fish: peel fish, remove the guts, gills (they give a bitter taste), and clean up the inner black film. Then wash, cut off fins and heads, and cut into large pieces.
Put cut fish into the boiling water for a few seconds, pull out the fish pieces, or pour out the boiling water, and pour cold water on.

Pour 3/4 gallon of water into a large pan, and bring it to boil.
Cut peeled onion and carrot into 4 parts, cut peeled parsley root into 2 parts. Take 1 part of carrot and grate it. Fry it with butter for 5 minutes.
Put onion, carrot, parsley root in the boiling water, then put black pepper, fish heads and fins in, and boil for about 10 minutes, removing the foam regularly.
Add fried carrot and boil for 5 minutes.
Then, filter the broth in another pan and bring to boil.
Put the broth fish cuts, reduce heating to low, and boil for about 10-12 minutes.
Add greens and serve.

Salad “Belorussia”

Submitted by Nobility_Cuisine on Sat, 09/03/2005 - 08:51.
Ingredients:

1/10 lb dried porcini
1/2 lb beef liver
2 salt cucumbers
3 shallot onions
2 eggs
3/4 cup mayonnaise (or mix mayonnaise and sour cream)
3 tbsp vegetable oil
Pepper, greens, salt on taste.

Method:

Wash dried porcini 3 times. Then put them in a pan and soak it in cold water for 2 hours. Then boil them in the same water for 1-1.5 hours. Cool and slice.
Boil beef liver in another pan for 40 minutes. Cool and cut into small cubes.
Slice peeled onions, and cook in a skillet with vegetable oil until its color is gold. Cool.
Slice cucumbers to small cubes.
Put the porcini, beef liver, onions, cucumbers, salt, (optionally, pepper) and mayonnaise, in a large dish
Mix very well and serve.

Chicken “kneles” - Main dish

Submitted by Nobility_Cuisine on Sat, 08/27/2005 - 09:28.
Ingredients:

1 pack (1 lb) ground chicken
1 lb prepared rice (white, brown, any other one)
1 medium shallot
2 cans chicken broth (optional)
2 eggs (optional)
Salt on taste
Ground black pepper (optional)

Method:

Set large pan with water (2 cups) or chicken broth to heat.
Peel onion and cut it into small cubes.
In a large dish, mix ground meat, rice, onions, salt, and (optionally) eggs.
Knead until even consistency (3-5 minutes).
When water starts to boil, make “kneles”: take the mix with a wet hand and shape it into a ball (they will enlarge in water). Put the knele into the boiling water, and make the next one.
Repeat until the mix is gone.
Boil kneles for 5 – 10 minutes, it depends on their size.
Serve hot with your favorite sauce, or just with sour cream.

Fish Galantine - Appetizer

Submitted by Nobility_Cuisine on Sat, 08/20/2005 - 08:20.
Ingredients for 4:

1 lb fish fillet with skin
3 pieces wheat bread without crust
1/2 cup milk
2 tbsp butter or margarine
1 egg
Greens, salt and black ground pepper on taste
1/2 lemon

Method:

Peel off fish skin, cut and grind fish fillet.
Soak the bread in milk, and grind together bread and fish.
Melt margarine or butter.
Whip egg.
Mix together ground meat and bread, melted margarine, whipped egg, salt end pepper.
Blend mix until you get even consistency.
Cover the fish skin with the mix, and carefully roll it up.
Place galantine in a tight, fabric bag, and boil in salted water for about 20 minutes.
Dry and cool under press. You can use broth for fish jelly.
To serve, cut with a very sharp knife into thin slices, and surround with thin lemon slices and greens (dill, parsley, etc.) on the serving plate.

Cod liver salad 1 - Salads

Submitted by Nobility_Cuisine on Fri, 08/12/2005 - 20:30.
This recipe with fish liver is very old. Before 1917, it contained fresh, boiled with greens and salt fish liver. Later, this was one of the most popular Soviet salads (the main problem was to get a can of “Cod liver in oil”). The recipe is one of the simplest, and very tasty. A person who lives in USA can get such cans in any European/Russian deli shops.
This recipe, like many Russian ones, allows variations in ratios of ingredients, and allows adding other ingredients.
Basically, this is a recipe from Old Russian cuisine, where fish liver was usual food, and every wife could choose which liver she preferred today for her family: burbot, pike perch, pike or any other one. Burbot’s liver is considered the tastiest (if choosing from river fish). An advantage of this salad is that it takes no more than 10 minutes to prepare.

Basic ingredients:

1 can “Cod liver in oil”
1/2 medium shallot onion
2-3 hard-boiled eggs
Salt on taste

Method:

Cut onion into very small pieces.
Note: You can pour hot water over it and then dry, if you do not like onions’ bitter taste.
Grate eggs in a dish.
Pour onion pieces in the dish.
Put pieces of cod liver in the dish and mix until even consistency.
Note: You can make this salad in a blender, but it is delectable if you mix it with a fork.
If you find the salad a little dry, add oil from the fish can, in drops, or add 1 tbsp mayonnaise, or 1 tbsp mayonnaise/sour cream mix.

A very similar recipe is “Salad from cod liver with fresh cucumber”.
If compared with the basic recipe, the additional ingredients are thinly cut cucumber, and pepper on taste. You have to add these ingredients to the basic salad, and mix until even consistency.