Nobility_Cuisine's blog

Norwegian Salad

Submitted by Nobility_Cuisine on Sat, 04/15/2006 - 10:20.
Ingredients for 4:

8 rye bread slices
4 herring fillets
2-3 eggs
1 shallot onion
½ tsp vinegar (or more, if you like)
½ tsp mustard (or more, if you like)
1 tsp sugar (or more, if you like)
Butter or spread to grease the bread
2 tsp parsley greens

Method:

Cut salt herring fillets into cubes.
Peel shallot onions and cut into cubes.
Fry onions with vegetable oil for 1-2 minutes (it should not change color).
Add wine vinegar to eggs, and whip them.
Add eggs to onions, and mix on the skillet, continue cooking with low heating.
Add sugar and mustard to "omelet", and mix well. Continue cooking for 1 minute, and then cool.
Mix this broken omelet and herring fillets cubes. The salad is ready.

To serve, cut rye bread into thin slices, grease every slice with butter, put 3 tbsp of ready salad on the slice, pour with cut parsley greens.

"Airy" layered salad

Submitted by Nobility_Cuisine on Sat, 04/08/2006 - 15:10.
Ingredients for 4:

2 large red onions
2 green apples
3 hard-boiled eggs
2 tbsp grated cheese (on your choice)

Method:

Peel onions, slice into very thin rings. If onions are bitter, you can put in a colander and pour with boiling water. Peel and grate apples.
Peel and grate eggs.
Put in a serving plate (or bowl) layer of onions, grease with mayo, then put over this the next layer from grated apples, grease with mayo, then put over this the next layer from grated eggs, grease with mayo.

Continue while ingredients will end.
Pour grated cheese over salad.
Fresh and light salad is ready.

"Klyazma" Salad

Submitted by Nobility_Cuisine on Thu, 04/06/2006 - 09:38.
"Klyazma" Salad

Ingredients for 4:

1,25 lb boiled beef
1 carrot
1 shallot onion
1 radish (daikon or black radish)
2 tbsp vegetable oil
Mayonnaise on taste

Method:
Peel and grate carrot and onion, and fry with oil for until gold color.
Peel and grate radish.
Cut the meat into small cubes.
Mix all ingredients, and then add mayo and mix all together.

Note:
Klyazma is a river in Central Russia.

Schi "Valaam"

Submitted by Nobility_Cuisine on Sun, 03/26/2006 - 23:20.
Schi "Valaam"

1 l water (or 0.25 g)
2 tbsp dried mushrooms
1 lb fresh mushrooms
1 lb green cabbage
1 medium shallot onion
1 tbsp grated parsley root
1 tbsp all-purpose flour
6 black peppers
2 bay leaves
2 tbsp cut parsley and dill greens

Method:
Slice cabbage, put in a large saucepan, and pour the warm water.
Peel and cut onions and parsley root thinly.
Put them into the saucepan, and bring the water to boil.
Boil dried and fresh mushrooms until ready in the other saucepan.
Cool and slice mushrooms.
Fry flour until the crème color.
Add flour to the cabbage, mix well, and then add mushrooms and mushroom broth.
Bring to boil with low heating.
Add pepper, bay leaves, and greens to the saucepan.
Serve immediately, preferably with toasted rye bread.


Note:
Valaam is an island in Ladoga Lake in Northwest Russia, famous with ancient monastery.

Fish pate

Submitted by Nobility_Cuisine on Sat, 03/18/2006 - 09:30.
Ingredients:

0.5 lb smoked trout fillet
0.5 lb smoked steelhead fillet
0.5 lb whipped cream
1 can (50 g) red caviar

Method:

Cut trout fillet, put in a blender, and blend.
Take out of blender, put in a dish, and mix with 0.25 lb whipped cream.
Cut steelhead fillet, put in a blender, and blend.
Take off from blender, put in a dish, and mix with 0.25 lb whipped cream.
Cover the bottom of a ceramic form with foil. Put trout puree in the form.
Put the form in the refrigerator for 1 hour.
After 1 hour, take the form out, and put red caviar over the trout puree.
Put steelhead puree over the caviar. Make the upper side even with a wooden spatula.
Cover with a clear plastic cover.
Put in the refrigerator for 4-5 hours.
To serve, put pate on a serving dish and decorate with green salad, and other vegetables.

Fish julienne from pikeperch

Submitted by Nobility_Cuisine on Wed, 03/15/2006 - 08:30.
Ingredients for 4:

0.75 lb fish
0.5 lb porcini or other mushrooms
2 tbsp butter
1 cup sour cream
3 eggs
Salt and pepper on taste

Method:

Wash mushrooms (or wipe with wet cloth).
Cut into julienne cuts.
Wash fillets. Cut into small pieces.
Pre-heat skillet with butter and cook mushrooms until ready (for about 10 minutes).
Add salt and fillet cuts to mushrooms, mix. Put the mix in julienne dishes.
Whip egg, mix with sour cream, salt and pepper, and pour one forth part of the mix in every julienne dish over the mushroom-fish mix.
Bake in an oven pre-heated to 380º F for about 35 minutes, or until the crust turns light brown.
Serve hot. Place the hot julienne dishes on small plates.

Tvorog Zapekanka

Submitted by Nobility_Cuisine on Sat, 03/04/2006 - 10:30.
Ingredients:

2.5 lb tvorog
3 eggs
0.5 lb dried raisins
Sugar
Vanilla
1/8 lb breadcrumbs
1 tbsp butter
3 tbsp flour
Strawberry jam (or other jam)
4 tbsp condensed sweet milk (optional)

Method:

Knead dough with tvorog, sugar, vanilla, and 2 eggs.
Add flour, and knead the dough once more, until even consistency.
Soak raisins in hot water for 1 hour.
Add raisins to dough, mix.
Grease the baking form with butter.
Sprinkle the form with butter crumbs.
Put half of dough in form.
Spread jam over the dough.
Put second half of the dough in the form.
Whip egg yolk, and wash the top of the dough with it.

Optional: You can make a decoration ("waves", and so on) on the top of the dough.
Bake zapekanka in an oven preheated to 380º F for about 30-40 minutes.
Serve with condensed sweet milk, or with sour cream.

“Boyarin” Salad

Submitted by Nobility_Cuisine on Tue, 02/28/2006 - 09:10.
The name was given because this layered salad, after decorating, looks like an ancient "boyarin" cup. "Boyarin" means a most powerful duke or other highest noble, who decided, together with the Russian Tsar, most important political and economical tasks.
Traditionally, they sat in the a "Duma", the place where they congregated at and discoursed with the Tsar.

Ingredients for 4:

2 lb potatoes
1 lb boiled beef or chicken fillet
2-3 large shallot onions
1 can (about 1 lb) salt mushrooms
5 hard-boiled eggs
Mayonnaise or mix of mayonnaise and sour cream on taste

Method:

Wash and boil potatoes. Peel and cool.
Boil meat (beef or chicken) with spices. Cool and cut into small pieces.
Peel onions, cut into small cubes, and fry until gold color (not brown!).
Clean and grate eggs.
Cut potatoes into thin slices (or into small pieces).

Put 1/5th of the potatoes in a salad bowl (or in a serving dish).
Sprinkle with mayonnaise.
Pour 1/5th of the meat pieces over potatoes evenly.
Cut salt mushrooms into small pieces.
Pour 1/5th of the mushrooms evenly, over the meat layer.
Pour 1/5th of the onion pieces evenly over the mushroom layer.
Wash with mayonnaise, and put the next layers: potatoes, mayo, meat, mushrooms, onions, eggs, and mayo.
Repeat 5 times. The top layer has to be potatoes.
Cover the dish with a lid, and place it in the refrigerator for at least 3 hours.
To serve, cut to round section of the salad (1/3, 1/4/ 1/6 , for example – it depends your guests appetite).

Trout with a pomegranate sauce

Submitted by Nobility_Cuisine on Sat, 02/18/2006 - 11:30.
Ingredients:

2.5 lb trout
0.25 lb butter
2 eggs
0.25lb lemon
Salt and pepper on taste
For sauce:
0.5 lb pomegranate juice
1 garlic glove
Tarragon, coriander, and parsley on taste

Method:

Clean fish, remove skeleton (do not breake skin, if possible).
Hard boil eggs, cool, clean, and cut into small cubes.
Cut lemon into small cubes. Cut tarragon.
Mix lemon, eggs, tarragon, salt, and pepper.
Stuff the trout with this mix.
Cook with butter until gold crust appears.
Place fish in an oven pre-heated to 370º F for 7-10 minutes.
To make pomegranate sauce, mix pomegranate juice, cut parsley and coriander, grated garlic, and salt. Blend it.
Serve hot fish with sauce and decorate it with greens and lemon slices.

Tartlets with mushrooms

Submitted by Nobility_Cuisine on Sat, 02/11/2006 - 11:15.
Ingredients for 4:

1 ¼ lb mushrooms
2 tbsp butter
¼ tsp salt
1 pinch ground caraway seeds
1 2 stalks shallot onions
½ bunch of parsley
2 tbsp vegetable oil
2 tbsp vine vinegar
2 tbsp whipping cream
2 tbsp mayonnaise
½ cup vine jelly for decorating
Dough for 4 tartlets
¼ tsp salt
1 pinch ground black pepper

Method:

Roll out the dough. Divide into 4 parts.
Put dough in shapes for the tartlet, and shape the dough.
Bake in an oven pre-heated to 410-420º F for about 10-15 minutes (it depends on the oven).
Let cool in shapes for a while, then take tartlets from shapes, and cool.
Cut mushrooms into small pieces, and fry them with butter for 10 minutes.
Add salt and ground caraway seeds, mix, and fry for 3-5 minutes more.
Let cool.
Peel and cut onions and parsley into small pieces.
Mix vinegar, vegetable oil, salt, ground pepper; add onions and parsley to the mix.
Add mushrooms, and mix well.
Whip cream, and mix with mayonnaise.
Put mushroom mix into the tartlet, decorate with whipped cream-mayo mix, and pour small cuts of wine jelly over whipped cream.