nobilitycuisine's blog

Ingredients for 4 servings:

0.5 lb small (button) mushrooms
2 tbsp olive oil
0.5 cup white wine
1 tbsp cut coriander greens
1.5 tbsp tomato paste
1 tsp potato starch
2 tbsp water
1 tbsp capers
Salt, pepper, lemon juice on taste

Method:

Mix water, vine, oil, tomato paste, and coriander in a small sauce pan.
Bring mix to boil.
Add mushrooms, and boil for 7 – 10 minutes.
Take mushrooms out the saucepan; put them on a serving dish.

Ingredients:

1 red sweet pepper
1 yellow sweet pepper
1 green sweet pepper
½ lb tvorog (or Ricotta cheese, or farmers cheese with small curd)
½ lb melted cheese (Philadelphia, or other)
3 cloves garlic
Salt, ground pepper, dill greens, parsley greens, coriander greens on taste

Method:

Wash pepper, remove stalks and seeds, and drain on a paper towel.
Mix tvorog, cheese, grated garlic, cut greens (as small as possible), salt, and pepper.
Place it in 3 dishes.

Ingredients for 2:

1 lb zucchini

For dough:

Ingredients for 2:

4 zucchini
4 tbsp rice
0.5 lb ground meat
1 shallot onion
2 cups vegetable broth
2 tbsp parsley greens
Salt, dill, and ground pepper on your taste

Method:

Wash zucchini, cut in 2 halves.
Remove the centers of the halves.
Put halves in boiling vegetable broth, and boil for 4-5 minutes (do not over boil!)
Boil rice in salted water for about 15 minutes.
Peel onion, and cut it into small cubes.
Cut dill and parsley greens.

Ingredients:

3-4 lb meat bones
1 lb meat
1 pack gelatin
4-5 bay leaves
Salt, ground pepper on taste
0.5 lb boiled vegetables
0.5 lemons
Garlic, parsley and dill on taste

Method:

This dish’s name “holodets” is from the Russian word “holod”, i.e., “cold”.
It is because the final preparation step is to cool in a refrigerator for a few hours.

Really, chicken, beef, or pork “holodets” is a meat jelly with meat cuts, vegetable cuts, and spices inside.

Ingredients:

For Dough:
0.5 stick butter (25g)
0.2 lb flour (75g)
2 eggs
Salt on taste
Butter and flour to grease and to sprinkle a baking sheet
For cheese cream:
1 hard-boiled egg
2 tbsp Brynza cheese (or Feta)
3 tbsp sour cream
1 tsp thinly cut Italian parsley
Salt and fresh-grated pepper on taste
For ham cream:
0.2lb ham (75 g)
2 tbsp sour cream
1 tsp Grand Marnier

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.

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.

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.

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.