Nobility_Cuisine's blog

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.

Cutlets Pozharsky

Submitted by Nobility_Cuisine on Sat, 08/06/2005 - 10:11.
There are many legends about this recipe, but we consider the following one the most believable.
A tavern, which belonged to the Pozharsky family, was in the small town Torzhok, which is on the Moscow-St.Petersburg road.
Emperor Alexander the First had to stop because his coach‘s wheel was broken, and his servant ordered a breakfast for the Emperor and his court. The Pozharsky tavern was the most respectable around, so they got this order.
But, there was a problem with the veal cutlets in this order.
The host tried to explain that it is not possible to get the veal cutlets, for he had no veal meat in his kitchen.
Nobody heard him.
Then, the smart hostess, Daria Pozharsky, decided to help her husband: she took a chicken and started to cook it by her own recipe.
When the Emperor ate these cutlets, he asked about their recipe, because he liked them very much.
When he found out that this was a chicken cutlet, he laughed, gave this recipe the name “Pozharsky’s cutlets” and ordered for Pozharsky to be the Provider of this dish for the Emperor’s Court.
Over the course of a day, the tavern became famous, and many well-known people went to dinner there.
For example, the most famous Russian poet, Alexander Pushkin was there and wrote a part of a poem about the tavern.

This tavern was a museum for many years, but in 2003 the old building burned down.
Cutlets “Pozharsky” are still in many restaurants’ menus.

Cutlets “Pozharsky”

Ingredients for 3:

1 chicken
6 pieces white bread,
1 stick of frozen butter
Pepper and salt on taste
3 eggs
3 tbsp white bread crumbs

Method:

Remove skin and bones of the chicken.
Grind the meat.
Soak white bread pieces in water or milk, mix it with ground meat, add half-stick frozen and shredded margarine or butter, salt, pepper, and grind this once or twice all together, then knead.
Whip eggs.
Take about ¼ lb mix, make an oval-shaped cutlet with wet hands, put a small piece of butter in the middle of cutlet. This is necessary to get a juicy cutlet.
Dip the cutlet in the whipped eggs, then roll the cutlet in breadcrumbs, and fry in a preheated skillet for about 2-3 minutes per side. You have to fry with butter or margarine.
When all the cutlets are done, place them in a preheated to 380 F oven for about 10 minutes.
Serve 2 cutlets per serving, with green peas, asparagus, cauliflower, potatoes, carrots, cabbage, and other, boiled in lightly salted water, vegetables on your taste.
Milk sauce is recommended with the vegetables.

Milk sauce:

Ingredients:

3 tbsp all-purpose flour
½ cup milk
Spices on taste (optional)

Method:

Cook 3 tbsp flour in a skillet, stirring, until the nut aroma appears. Add ½ cup of milk to the skillet in a thin stream, mixing thoroughly. When the sauce becomes a little denser than sour cream, it is ready. Of course, you can add your favorite spices to the sauce, if you like.
Pour the sauce over vegetables in a serving dish. Serve immediately.

"Carrots, cheese, nuts and garlic" - Salad

Submitted by Nobility_Cuisine on Fri, 07/29/2005 - 13:16.

This is simple and tasty appetizer,or salad

Ingredients:

Carrots (peeled and shredded thinly)
Shredded cheese
Crushed walnuts
Crushed garlic
Mayonnaise on taste

Method:

Mix shredded carrots and cheese in a dish, and then add crushed walnuts, crushed garlic, and mayonnaise.
Mix very well.
Serve immediately.