Nobility_Cuisine's blog

Fish Solanka soup (Pochlebkin's recipe)

Submitted by Nobility_Cuisine on Sat, 06/24/2006 - 09:40.
Ingredients:

250 g salt mushrooms
50 g dried mushrooms
2 large shallot onions
4 large pickles
2 tbsp tomato-paste
2 tbsp butter
0.5 cup sour cream
12 olives

Method:

Pour 0.5 g water in a large saucepan
Put dried and sliced salt mushrooms in the saucepan, and boil with low-medium heating until mushrooms will settle down on the saucepan bottom.
Strain mushroom broth, and slice mushrooms thinly.
Peel pickles, or salt cucumbers, and remove seeds.
Peel onions, cut into a julienne cut, and fry in a large saucepan a little until they turn transparent.
Put tomato-paste and butter in a saucepan, mix well, and cook with low heat for 15 minutes.
Cut pickles into small cubes, and add to saucepan. Break dried bay leaf, put it into the saucepan, pour the filtered broth over it, and boil for 10 minutes.
To serve, put sour cream, a thin lemon slice, and 3 olives into serving plates, pour soup, and sprinkle soup with dill.

Fish in potato crust

Submitted by Nobility_Cuisine on Wed, 06/21/2006 - 09:37.
Ingredients for 4:

4 large (or 8 small) fish fillet pieces, total 0.5 lb for serving
4 large potatoes
4 tbsp potato flour
2 eggs
3-4 tbsp oil
1 tsp salt
Spices on taste (dill, parsley, ground black pepper)
1 medium shallot onion

Method:

Wash, peel, and grate potatoes.
Squash juice.
Add eggs to potatoes, and mix well.
Peel onion, and cut it into small cubes.
Add onion to potatoes, and mix well.
Roll fish fillets in potato flour.
After that, pre-heat the skillet with oil.
Make 4 or 8 (depending on a fillet amount) balls from potato-eggs-onions mix.
Place fillets on top of the balls, and press until you have a large potato cake with fillet in the middle. Fillets have to be "surrounded" by the potato mix.
Fry with medium heating until a golden crust forms on the edges.
Serve with vegetable salads.

Lazy cutlets

Submitted by Nobility_Cuisine on Sat, 06/10/2006 - 10:33.
Ingredients:

1 lb meat
1 tbsp potato flour
2 tbsp mayo
1 egg
Salt, spices (dill, basilica), on taste
Onions (optional)

Method:

Grate frozen meat (or cut into very small cubes), it does not take a lot of time.
Mix flour, mayo, egg, salt, and spices.
Add meat, and mix well.
Let sit for about 1 hour, or more.
Pre-heat skillet, and cook cutlets like pancakes. Fry both sides until golden crust, and then steam them for 5 minutes on the skillet under a lid.
Serve with any meat sauces, and with favorite garnishes.

Fish in Madeira sauce

Submitted by Nobility_Cuisine on Sat, 06/03/2006 - 09:25.
Ingredients:

4 fish fillets (preferably trout) pieces by 0.5 lb (or 8 by 0.25 lb)
1 lemon
0.5 tsp grated pepper
1 cup Madeira
1 tsp butter

For sauce:

1 tbsp butter
3 tbsp wheat flour
0.5 cup cream
Garlic on taste
0.5 cup dill cuts

Method:

Mix Madeira, lemon juice, and pepper together.
Put fish fillets in this mix, roll, and let stand for 1 hour.
Pre-heat an oven to 380º F.
Grease baking sheet with 1 tsp butter. Place fillets on the baking sheet, and cook in the oven for 15 minutes.
For sauce, fry flour with butter in a saucepan until a nice aroma arises, and it turns cream colored.
Add whipped cream, salt. Garlic, dill, and blend them together.
Serve fillets with any vegetable, rice, or pasta garnish, pour sauce over fillets.

Cutlets "Crimea"

Submitted by Nobility_Cuisine on Sat, 05/27/2006 - 10:40.
Ingredients:

2.5 lb turkey breast
0.5 lb grated nuts
0.25 lb butter
2 eggs
1 shallot onion
Garlic, greens, and salt on taste
Flour, bread crumbs

Method:

Cut onions, greens, and (optional) garlic.
Blend butter, grated nuts, greens, and (optional) garlic. Cool it.
Cut turkey breasts into slices; chop them to 1" thick.
Put butter mix in the center of every slice; cover the mix in the "envelope" of slices.
Roll every "envelope" in flour, then dip in slightly whipped eggs, and roll in breadcrumbs.
Cook "envelopes" on a heated skillet for 3 minutes on a side.
Put them in an oven-safe dish greased with butter, and bake until ready (25 minutes).

Appetizer "Mushrooms from eggs"

Submitted by Nobility_Cuisine on Sat, 05/20/2006 - 10:53.
Ingredients:

4 hard-boiled eggs
1 can sprats (or other fish preserves)
2 tbsp mayo
Greens on your taste
0.5 cup strong boiling tea

Method:

Peel eggs; cut the top third of the whites.
Boil these “cups” in a strong tea until they turn brown color, light or dark, as you like.
Grate yolks, and cut sprats into small cuts.
Cut greens.
Mix yolks, mayo, greens, and sprats, and blend.
Fill the whites with this mix.
Sprinkle serving dish with greens.
Place filled eggs over the greens (cutoff up or down), and cover them with brown “cups”.

Potato balls

Submitted by Nobility_Cuisine on Sat, 05/13/2006 - 10:00.
Ingredients:

4 lb potatoes
2 tbsp vegetable oil
1 lb champignons
½ cup flour
Salt on taste

Method:

Peel and boil half of the potatoes (2 lbs), make puree with them.
Peel and grate the second half of potatoes, drain.
Make dough with flour, puree, grated potatoes, and salt.
Make balls from this dough, and boil or fry them.
Wash, slice, and fry the mushrooms with 1 tbsp oil.
Serve potato balls and fried mushrooms.
Optional: pickled vegetables.
Note:
This is a fast dish.

Finnish Salad

Submitted by Nobility_Cuisine on Sat, 05/06/2006 - 12:28.
Ingredients for 4:

2 salt herring fillets
½ lb cold boiled beef
4 cold boiled potatoes
½ lb pickled beets
2 medium pickled cucumbers
1 large shallot onion
1 hard-boiled egg
½ cup whipped cream
Apple puree on taste
Fresh-ground black pepper on taste

Method:

Soak fillets in water, tea, or milk for 12 hours, then dry and cut into small cubes.
Cut beets, peeled potatoes, onions, cucumber, beef, and peeled egg into small cubes.
Mix all this, add apple puree and black pepper, and mix very well.
Whip whipped cream, and mix with all other ingredients right before serving in a large salad bowl.

Danish salad

Submitted by Nobility_Cuisine on Sat, 04/29/2006 - 11:09.
Ingredients for 4:

1 pack of any pasta
2 tbsp olive oil
2 medium carrots
1 small cauliflower
1 bunch green onion
½ lb ham
2 salt herrings fillets

For dressing:
1 tbsp sugar
1 tbsp mustard
3 tbsp olive oil
3 tbsp vinegar
3 tbsp whipped cream
½ tsp crushed black pepper

Method:

Boil pasta until ready, dry, and mix thoroughly with olive oil.
Peel carrots. Boil them until half-ready (for about 8 minutes).
Boil cauliflowers for 3-4 minutes (it has to be half-ready too).
Cut carrots, herring, and ham in cubes, and cut cauliflowers and green onions.
Mix well with pasta.
Blend all ingredients for dressing, and mix it well with pasta and other salad ingredients.

Cake "Rotten stump"

Submitted by Nobility_Cuisine on Sat, 04/22/2006 - 11:12.
Ingredients:

For dough:
1 cup sour cream
¾ cup sugar
2 – 2 ½ cup flour
½ tsp baking soda

For filling:
1 cup raisins
1 cup dried apricots
1 cup dried black prunes

For crème:
1 ¼ cup thick sour cream
¾ cup sugar
½ cup crushed nuts

Soak dried fruit for 2 hours or until mild, then dry and grate them separately.
Whip cold sour cream with sugar.
Mix flour and baking soda.
Add flour to whipped sour cream, and make thick dough.
Divide the dough into 3 parts.
Roll out every part very thinly (3 millimeters), put different fillings into different dough parts, and roll every part in a long "tube".
Pre-heat the oven to 400º F, put dough rolls on a greased baking sheet, and bake until gold color. Take them out of the oven, and let to cool.
Cut every roll to 1” width slices.
Whip sour cream and sugar for cream together.
Put warm slices with different fillings alternately, not too close together, pour cream over this "mountain", sprinkle with crushed nuts.
Let to sit for at least 3-4 hours, and serve.

Note:
You can add an egg to the dough.
You can use other fillings.
You can decorate it with whipped cream, once the whipped sour cream absorbs.
You can allow the cake to soak up for 2 days, in a refrigerator, of course.