Nobility_Cuisine's blog

Salad Excitement

Submitted by Nobility_Cuisine on Sat, 11/21/2015 - 21:48.

Ingredients:

7 oz (200 g) pitted prune
11.5 oz (300 g) boiled chicken fillet
11.5 oz (300 g) champignon
1 medium onion
5 hard-boiled egg
1 medium cucumber
2 tbsp vegetable oil
4-5 tbsp mayonnaise

Method:

Cut prunes into thin strips, and put into a salad bowl evenly.

Peel an onion, slice into half-rounds.

Slice mushrooms thinly.

Stir-fry the mushrooms and onions together with a vegetable oil, until onions get a gold color.

Put mushrooms and onions over prunes.

Cut a chicken fillet into small cubes, and put into the bowl as a third layer.

Sprinkle the chicken with a mayonnaise.

Grate eggs, and put on top.

Sprinkle the eggs with mayonnaise.

Grate a cucumber, let a juice to drip, and put on top.

Let to sit for about 15 minutes, and serve.

Note:

You may put every ingredient right into personal salad dishes in a same order.

Salad-cocktail with Chicken Liver

Submitted by Nobility_Cuisine on Sat, 11/14/2015 - 19:07.

Ingredients:

1 lb (450 g) boiled chicken liver
1 can (1 lb, or 450 g) green peas
5 hard-boiled egg
3 medium (peeled and boiled) carrot
3 medium onion
2 tbsp vegetable oil
Mayonnaise on your taste

Method:

Divide every a chicken liver into halves. Grate the livers.

Peel eggs, and separate egg yolks and egg whites.

Grate the egg yolks and the egg whites separately.

Grate carrots separately.

Peel onions, and cut into half-rounds.

Stir-fry the onions with a vegetable oil until onions get a gold color.

Collect a salad: a first layer is a half of the ground liver.
Sprinkle with a mayonnaise.

A second layer is the ground carrots.
Sprinkle with the mayonnaise.

A third layer is the ground egg whites.

A forth layer is the fried onions.

A fifth layer is green peas.
Sprinkle with mayonnaise.

A sixth layer is a second half of ground livers.

A seventh layer is the ground egg yolks.

Let to sit for 10-15 minutes in a room temperature, and serve.

Note: This is a salad for a whole family (4-6 persons).

For 1 person, decrease a mass of ingredients.

Meat Rolls - 3

Submitted by Nobility_Cuisine on Sun, 11/08/2015 - 10:23.

Ingredients:

1.5 lb (700 g) beef fillet
3 onion
2 pieces white bread
2 oz (60 g) ground cheese
3 tbsp buttered
1/2 cup beef broth
5 parsley stalk
Ground black pepper and salt on your taste

Method:

Slice a beef into same-size thin pieces.

Tenderize every piece, sprinkle with a salt and pepper.

Pre-heat a skillet with a butter, and cook every piece of fillet on both sides until a readiness.

Chop onions.

Soak bread pieces in a beef broth, stir with chopped onions, a ground cheese, butter, a salt, and a pepper, and stir well all together.

Put a portion of a mixture on every piece, roll, and put a roll into a deep skillet.

Repeat until you run out of ingredients.

Turn a heating to low-medium, pour a broth over the rolls, and add juices from cooked meat.

Simmer for about 10 minutes.

Chop a parsley.

To serve, sprinkle rolls on a plate with chopped parsley.

Sturgeon a la Marshal

Submitted by Nobility_Cuisine on Sun, 11/01/2015 - 09:32.

Ingredients:

1 lb sturgeon
1 shallot onion
1 carrot
5 black peppers
1 bay leaf
2 eggs
1/2 dry French bread
1/4 lb butter
Salt on taste

For Horseradish's sauce:

5 tbsp mayonnaise
1 oz horseradish
1 tbsp sugar
Salt on taste

Method:

Put sturgeon in very hot, but not boiling water for 5 minutes.

Clean fish skin off bone plates.

Peel and cut carrot into medium cuts.

Peel and cut onions into rings.

Bring to boil water with spices, salt, carrot, and onions.

Boil for about 5 minutes on medium heat.

Put sturgeon in a broth, bring to boil, ant turn heating to low.

Boil until ready (12-20 minutes).

Cool sturgeon in broth.

Then, take it out of the saucepan, dry, and cut into serving pieces.

Whip eggs with salt.

Grate dry bread (or use breadcrumbs).

Melt butter.

Dip every portion in whipped eggs, then roll in breadcrumbs, then dip in melted butter, then roll in breadcrumbs.

Put fish in an oven, pre-heated to 400º F, and bake for about 16-18 minutes.

Serve hot with any fresh vegetable salad, and with “Horseradish” sauce.

To make sauce, grate horseradish, and mix it with sugar.

Let it sit in a room (do not close with a lid!) for 40 minutes. Then, mix well with mayonnaise, and serve.

Note:

This way to cook fish was popular for noble dinners in Russia in 18-19 centuries.

Rainbow Trout under crust

Submitted by Nobility_Cuisine on Sun, 10/25/2015 - 07:16.

Ingredients:

4 medium rainbow trout fillet with skin
3.5 oz (100 g) butter, or margarine
3.5 oz (100 g) bread crumb
1.7 oz (50 g) fresh dill and parsley
1 lemon peels
Salt and white pepper on your taste

Metod:

Grate lemon peels.

Blend all ingredients except a fish.

Check if all bread crumbs dissolve in a mixture.

Cut 2 equal pieces of a baking paper, and roll the mixture between paper pieces into a rectangle (1/6”, or 5 mm thickness).

Put it into a refrigerator to freeze, for 1-2 hours.

Rub the fish with a salt.

Pre-heat 3 tbsp vegetable oil in a stove-safe and oven-safe dish, and put fish fillets into the dish, skins up.

Pre-heat an oven to 390 F (200 C).

Cut the butter layer into rectangles with fish fillet's sizes.

Cover fillets with the butter rectangles.

Place dish into the oven for about 15 minutes.

Serving portion is 2 fillets.

Note:

This method is working good for other fish too (cod, flounder, salmon, etc.) even if fish itself is dry and non-fat.

Salmon Soup

Submitted by Nobility_Cuisine on Sun, 10/18/2015 - 06:48.

Ingredients for 6:

For broth:
2 lb head and bones of salmon and other red-meat fish
1 onion
3-4 peppercorn
2 bay leaf
½ G (2 L) water

For soup:
3-4 potatoes1 carrot
½ leak stalk
10,5 oz (300 g) salmon fillet's
7 oz (200 g) whipping cream
6 dill stalk
Salt on taste

Method:

Peel and chop onions.

Put fish heads and bones into a large sauce-pan, add the chopped onions, pour a cold water into the pan, and bring to boil.

To improve the broth's taste, you may add 1 dill stalk, and/or 2 tbsp a white wine, and/or 1 clove.

When a boiling starts, decrease a heating, and boil for about 25-30 minutes.

Remove a foam when necessary.

Strain the broth through a clean fabric. Set heads and bones aside.

Note:
You may take the meats from the chilled heads and bones, then you don't need use a fillet.

Peel vegetables, and chop potatoes and carrots into small cubes, then slice leeks thinly.

Return broth into the sauce-pan, add the chopped vegetables, and boil for about 20 minutes. Or, until the vegetables turn soft.

Chop a dill.

Chop a salmon fillet into the small cubes, and put the fillet into sauce-pan.

Bring a soup to boil after that, and remove the heating.

Pour a whipping cream into sauce-pan, and add a half of the chopped dill and a salt.

Stir, cover sauce-pan with a lid, and let to sit for 5-10 minutes.

Sprinkle every soup portion with the chopped dill too.

Stuffed Peppers-2

Submitted by Nobility_Cuisine on Sat, 10/10/2015 - 17:43.

Ingredients for 3-4 portions:

8-9 medium pepper
3.5 oz (100 g) grain – rice, or bulgur, or other ones
2 tomato

2 carrot
1 onion
1 lb (450 g) ground meat: chicken, or turkey, or non-fat lamb
1 tbsp dried basil, or mayoram
2-3 tbsp vegetable oil
2-3 tbsp flour
Salt and pepper on taste

For sauce:

1 cup chicken broth (or other broth)
3 tbsp sour cream
2 tbsp tomato paste
1 tsp mustard

Method:

Wash vegetables.

Boil grains until a readiness.

Peel onions and carrots, and grate thinly.

Peel tomatoes, and dice into small pieces.

Remove seeds and stalks from peppers.

Stir-fry onions and carrots with a butter, and add a ground meat and mayoram. continuing stir-frying.

When the meat is half-ready, add the grains and tomatoes.

Add a salt and a pepper, stir, and let to chill.

Then, stuff the peppers, and sprinkle with the flour a top.

Put peppers into a proper oven-safe dish.

Blend all ingredients for sauce, and pour over peppers.

Pre-heat an oven to 370 F (180 C).

Cover the dish with a foil piece, and set into the oven for 30-40 minutes.

Then, let to sit for 15 more minutes without heating.

To serve, put peppers on 3-4 serving dishes, and pour the sauce on top.

Plum Pie

Submitted by Nobility_Cuisine on Sun, 10/04/2015 - 06:11.

Ingredients:

For dough:

5.2 oz (150 g) butter, or margarine
1.5 cup flour
1 tbsp starch
1 egg

For cream:
17.5 fl oz (500 ml) milk
1 tbsp flour
1 tbsp starch
2 tbsp sugar

For stuffing:
2 lb nor very soft plum
1 oz (30 g) butter
9 tbsp sugar
2 tbsp brandy

Method:

Wash plums, take out their stones, and cut plums into halves or quarters.

In a deep sauce-pan, stir 1 oz a butter, 9 tbsp a sugar, 2 tbsp a brandy, and add the plum pieces.

Bring to boil on a strong heating, stirring until the sugar dissolves (about 5 minutes).

(Plums should be not soft!)

Let to chill in a syrup, and dry out plums (keep the syrup).

Chop a chilled butter and a flour, and make buttered crumbles.

Add an egg to crumbles, and knead a dough.

Roll the dough to shape a baking dish, and set the dish into a refrigerator for 30 minutes or so.

Meanwhile, make a cream: stir 1/3 cup a milk with 1 tbsp a flour, 1/3 cup a milk with 1 tbsp a starch, and 1/3 cup a milk with 2 tbsp sugar separately.

Bring to almost boil the milk-sugar mix, turn a heating to very low, and add the milk-flour mix by small portions, stirring permanently, and then add the milk-starch mix, stirring permanently.

Boil and stir the cream, until it thickens.

Pre-heat an oven to 430 F (220 C), and place the baking dish from the refrigerator to the oven for 10 minutes (pierce the dough some times).

Take out baking dish from oven, pour the cream into it, and put plum pieces on top, pressing slightly.

Decrease a temperature in oven to 390 F (180 C), and put baking dish on oven for 30 more minutes.

Then, turn the heating off, and let a pie to chill to warm in oven.

Meanwhile, boil the plum syrup to a “soft drop” consistency.

Pour the chilled pie with the syrup, let to sit for about 10-15 minutes, and serve.

Note: One more variation of this pie: cover the baked pie with a meringue layer instead of syrup.

For that, whip 3 egg whites and ½ cup sugar together to a strong foam, pour the foam over chilled pie, and bake for about 15 minutes on the 390 F (180 C) temperature.

Liver Pate with Eggplant

Submitted by Nobility_Cuisine on Sun, 09/27/2015 - 08:10.

Ingredients:

25.25 oz (750 g) chicken liver
½ large sweet red pepper
2 onion
6-10 garlic clove
1 eggplant (7 oz, 200g)
3.5 oz (100 g) butter, or margarine
2 tbsp vegetable oil
Salt and pepper on your taste

Equipment:
Grinder

Method:

Peel the onions, garlics, and peppers.

Remove the eggplant's ends.

Cut onions, red pepper, and eggplant into medium pieces, separately.

Put them separately into a deep baking sheet.

Wash the livers, and dry out using paper towels.

Put livers and garlic cloves into the baking sheet separately too.

Sprinkle with the salt, pepper, and vegetable oil.

Pre-heat an oven to 430 F (220 C), and set the sheet into the oven for about 10 minutes.

Stir all ingredients on the sheet together, and bake for 15 more minutes.

Then, chill.

Grate ingredients together with the butter.

Stir well, and put into a can, pressing on top.

Cover the can with a lid, and place into a refrigerator for 3-5 hours.

Serve as a spread, or as a part of a complex garnish to chicken dishes.

Plov with Pumpkin

Submitted by Nobility_Cuisine on Mon, 09/21/2015 - 11:49.

Ingredients for 8:

5 oz (130-150 g) vegetable oil
5-7 oz (150-200 g) onion - 1 large, and 1 small onion
17.5 – 21 oz (500-600 g) peeled pumpkin without seeds
8.8 oz (250 g) peeled carrot
8.8 oz (250 g) peeled quince without seeds
17.5-21 oz (500-600 g) rice
2.8 – 3.5 oz (80-100 g) chick-pea
2.8 – 3.5 oz (80-100 g) raisins
½ tsp baking soda
Salt on taste
½ tsp zira spice

Method:

For about 12 hours before starting, soak chick-peas in a 53 fl oz (1.5 L) warm water with ½ tsp a baking soda added.

Soak a rice in a warm, salted water.

Slice a large onion into half-rounds.

Peel a small onion.

Cut carrots into 0.2” (0.5 cm) - width medium wedges, and set aside.

Cut a peeled quince into quarters.

Cut a pumpkin into 1.2” x 2” (3 x 5 cm) wedges.

Pre-heat an oil in a deep, thick-sides and thick-bottom sauce-pan, and stir-fry the small onion while it's color turns brown, then remove onion from sauce-pan.

Fry the pumpkin wedges in this oil, while they get a nice crust, then take out wedges, and set aside.

Fry the onion half-rounds in the oil while they start to turn red, add the carrots and zira, and fry all together while gold crust increases on every vegetable piece.

Put the dried out chick-peas, raisins, quince wedges, salt, and more zira into the sauce-pan.

Pour a cold water into sauce-pan, to cover the ingredients, and bring to boil.

Decrease a heating to low, put the pumpkin wedges into sauce-pan, and boil for about 15 minutes.

Then, take out pumpkin wedges, put on a plate, and set aside.

Continue the heating, while quince is soft, then take out quince wedges, put on an other plate, and set aside.

Wash the rice thoroughly.

Turn the heating to high, put rice into sauce-pan, and add a boiling water, to cover rice + 0.5” (1-1.5 cm).

Boil, until rice is ready.

Then, put quince over rice, and put pumpkin over quince, cover sauce-pan with a lid, turn heating to very low, and cook for 15-20 minutes.

To serve, put pumpkin and quince wedges on a separate plate, stir a plov thoroughly, put the plov on a large dish in a mount shape.

Put pumpkin wedges on top.

Slice quince into thin wedges, and put around “a rice mountain”.

Serve immediately.