Brined herring with vegetables

Submitted by Russian_Cuisine on Sat, 10/06/2007 - 10:03.

2 lb herring fillets
1.5 lb shallot onions
½ lb medium carrots
¼ lb pickles
¼ lb sweet red pepper

For brine:
1 cup white 3% vinegar
1 tbsp sugar
½ tsp salt
10 peppercorns
3 bay leaves
5 whole cloves
1 carrot
1 shallot onion


Peel and cut carrots into thin slices, place them into boiling water for 1-2 minutes.
Peel and cut shallot onions into rings.
Cut pickles and sweet pepper into medium pieces. Mix the vegetables.
Roll portions of vegetables in herring fillet pieces, and connect the ends with wooden toothpicks.
To make brine, wash and cut carrots along into 4 parts.
Peel shallot onion, and cut into halves.
Pour the vinegar into a glass or enameled saucepan, add carrots, onions, salt, sugar, bay leaves, whole cloves, and peppercorns, bring to boil, and remove heating. Let sit for 3-4 hours, then sift.
Pour the brine over the herring-vegetable rolls, cover the saucepan with a lid, and let stay in a refrigerator for 10 hours.

Eggplant Salad

Submitted by Nobility_Cuisine on Sat, 10/06/2007 - 10:02.

2 medium eggplants
3 sweet tomatoes
1 sweet red onion
Parsley, salt, sugar, ground black pepper, and vegetable oil on taste


Sprinkle eggplants with vegetable oil, and bake them in an oven pre-heated to 380 F.
Peel the eggplants, onions, and tomatoes.
Cut all of these into very small pieces (do not process, do not grate!)
Cut parsley into small pieces.
Mix all the ingredients, add spices on taste, stir well, and serve.

This salad is good with all vegetable and meat dishes.

Salad a la Piedmont

Submitted by Nobility_Cuisine on Sat, 09/29/2007 - 08:53.

2/3 lb potatoes
1/4 lb white truffles
1 tbsp vinegar
3 tbsp olive oil
4 tbsp anchovy fillets
Pinch of salt


Boil potatoes, peel, and cut into julienne cut.
Cut the truffles into the julienne-style cuts.
Mix the potatoes and truffles together.
Blend vinegar, olive oil, and salt.
Pour this over the potatoes-mushroom mix, and stir well.
Put in a salad bowl, and decorate with anchovy fillets.


You can change truffels to boiled and drained porcini mushrooms.

Fried Pork with Tomatoes

Submitted by Russian_Cuisine on Sat, 09/29/2007 - 08:50.
Ingredients for 4:

1 lb de-boned, de-skinned pork
3 medium carrots (about 0.5 lb)
1 large shallot onion (about 0.25 lb)
3 tbsp tomato paste
Bay leaves, parsley, celery, and dill greens on taste
Grated black pepper on taste


Cut the meat into 1-inch cubes, and fry until they turn light golden-brown.
Peel carrots and onions, cut into small pieces (or grate), add to the meat.
Stir-fry all of this together for about 5 minutes with medium heating.
Pour 2 cups water, add all spices, mix together, and simmer for about 20 minutes with medium heating.
Serve with pasta, rice, buckwheat, or potatoes.

Fried Pattipats

Submitted by Russian_Cuisine on Sat, 09/22/2007 - 11:21.

1 lb pattipat (ot squash)
1 cup flour
2 tsp salt
5 garlic cloves
5 tbsp Mayonnaise
5 tbsp vegetable oil


Peel pattipats, and cut into thin rings.
Sprinkle every piece with salt, then roll in flour evenly.
Peel and press garlic, and mix it with Mayonnaise thoroughly.
Pre-heat a wide skillet with 1 tbsp vegetable oil. Place some of pattipat’ rings on it.
Cook for 2 minutes, or until they turn a light brown color, then turn every ring, and cover the fried side with a thin layer of the garlic-Mayo mix.
Cook for 2 – 3 minutes more, then place the ready pieces on a wide dish with a lid.
Continue until you run out of ingredients.

You can use this as standalone dish, or as garnish, or with cooked rice, fried potatoes, potato puree, etc.

Chicken Roll

Submitted by Nobility_Cuisine on Sat, 09/22/2007 - 11:20.
Ingredients for 1:

1 chicken breast
1 egg
2 tbsp milk
1 cup fried bacon pieces
1 tsp margarine
1 cup chicken broth
1/3 English Cucumber
1 medium tomato
Salt and pepper on taste


Tenderize chicken breast. Sprinkle with salt and pepper.
Whip egg with milk.
Put bacon pieces on a skillet, and fry for about 1 minute.
Pour the egg-milk mix on the skillet, and make an omelet.
Put the omelet over the chicken breast, roll tightly, and wrap with a string.
Boil this roll for about 30 minutes, and then let it cool in the broth.
Drain the roll, and place under any weight for a few hours.
Remove the string.
Decorate with cucumber and tomato cuts, and other greens on your taste.

Sour Cream Pie with Chanterelles

Submitted by Nobility_Cuisine on Sat, 09/15/2007 - 12:31.

1 lb chanterelles
1 large shallot onion
0.5 lb sour cream
0.5 lb mayonnaise
3 eggs
0.25 tsp salt
2 tsp baking powder
0.5 lb all-purpose flour
2 oz (50 g) grated cheese on your taste
3 tbsp butter or margarine
Whip eggs, mix with sour cream salt, and mayonnaise.
Mix flour and baking powder.
Add the flour to the eggs-sour cream-mayo-salt mix tablespoonfuls at a time, stirring thoroughly.
You have to get thin dough. Let the dough stand in room temperature.

Wash and drain chanterelles. Cut the large ones into 2-4 parts.
Cut peeled onion into small cubes.
Melt the butter on a skillet, put the onions in, and simmer for 1-2 minutes with low heating.
Put chanterelles into the skillet with onions, and simmer until the juice soaks in.
Grease a baking shape with butter, and sprinkle with flour.
Pour half of the dough in the baking shape, then place the ready mushrooms over it, and pour the second half of dough over the mushrooms.
Grate cheese, if not grated, and cover the top of the dough with grated cheese thoroughly.
Pre-heat an oven to 180 C (385 F), and bake the pie for 20 minutes.
Then, poke it through to bottom with a wooden stick.
Place in the oven, and bake for about more 20 minutes.
To check the readiness of the pie, pierce it with wooden stick: if the stick comes out dry it is ready.

To serve the pie, let it cool a little, and cut it into portions. You can serve it with any hot broth or soup.

Eggplant’s "Caviar"

Submitted by Russian_Cuisine on Sat, 09/15/2007 - 00:24.

2 lb medium ripe eggplants
5 medium shallot onions
5 medium carrots
5 medium sweet tomatoes
1-2 tbsp tomato paste


Peel onions and carrots, and cut them into small pieces (or grate them).
Cut eggplants. Remove the ends, and cut into 1” cubes.
Soak them in cold salted water for 10 minutes, then drain.
Simmer the eggplants, carrots, and onions on separate skillets with 1 tbsp vegetable oil on each one until they reach mild consistency.
Remove tomato skins, cut them into 1-inch cubes, and simmer them on a separate skillet to remove extra juice.
Grate eggplants, onions, and carrots together.
Add tomato paste (to improve caviar’s color), tomatoes, salt and sugar.
You have to add salt and sugar on your taste. The procedure is: add a pinch of salt, mix well, and try. Then, add a pinch of sugar, stir well, and try. And so on, until the taste of the mix is pleasing.
Place the mix in a deep skillet, and simmer with low heating for 15 minutes more.
Stir continuously to avoid overcooking.
Caviar has to neither be thick or thin. If it is thick, add more tomato paste, stir well, and simmer for 2 minutes. If it is thin, simmer 5 minutes more, to evaporate extra juice.

You can serve it immediately as an appetizer, or as a garnish to potatoes.
Or, you can make preserves.

Calamari Salad

Submitted by Russian_Cuisine on Sat, 09/08/2007 - 18:48.

1 lb calamari
2 large shallot onions
3 hardboiled eggs
5 tbsp Mayonnaise
1-2 tbsp vegetable oil
Salt and pepper on taste


Remove the skin from a calamari, wash, and put it in boiling salted water for 2-3 minutes (no more!).
Let cool in the broth, then drain calamari, and cut into julienne-style cuts.
Grate the eggs on a large grater.
Peel the onions, cut into thin rings, and stir-fry in vegetable oil until they turn gold. Drain the onions.
Mix calamari, eggs, onions, Mayo, salt, and pepper; stir well.
Cover the salad bowl with a lid, and let sit in a refrigerator for 2 hours or more.

Chicken – Apple Salad

Submitted by Nobility_Cuisine on Sat, 09/08/2007 - 17:59.

3 parts boiled, de-boned, de-skinned chicken breast
1 part cucumber
1 part canned green peas
1 part green apple
3 tbsp sour cream
1 part sweet onions


Cut the meat, cucumber, apple, and onions into julienne-cut pieces.
Mix together, add the green peas and sour cream, stir well, and serve.