Summer Vinaigrette Salad

Submitted by Russian_Cuisine on Sat, 07/07/2007 - 09:49.
Ingredients:

5 medium boiled potatoes
1 medium boiled beet
2 brined cucumbers
0.25 lb sauerkraut
1 green apple
1 bunch green onions
3 tbsp vegetable oil
Sugar, salt, vinegar, and mustard on taste

Method:

Peel and cut all the vegetables (except sauerkraut) into medium cubes.
Cut sauerkraut into short stripes. Mix them together.
To make the sauce, blend oil with salt, sugar, vinegar, and mustard.

To serve, mix vegetables with the sauce, put in a salad bowl, and decorate with green onions and (optional) fresh cucumbers.

Quail Eggs Appetizer

Submitted by Nobility_Cuisine on Sat, 07/07/2007 - 09:48.
Ingredients:

10 quail eggs
0.25 lb lightly salted steelhead (or other red fish fillets)
1 bunch green onions
1 lemon
5 green olives

Method:

Boil eggs for 2 minutes in salt water, then put them in cold water for 3 minutes, and peel.
Wash and drain green onions, cut off white parts, and place 2/3 of all onions on a serving dish.
Cut steelhead at an angle into thin slices. Wrap every slice into a cone shape, and place the egg inside the cone.
Cut lemon into rings, and cut every ring into 6 pieces.
Cut every olive into rings. Place 1 lemon piece and 1 olive ring into a cone with an egg, then sprinkle with thinly cut green onions.
Place all cones on a serving dish, and serve.

Note:
You can cover the dish with plastic wrap, and keep it in a refrigerator for up to 2 hours.

Fish a la Richelieu

Submitted by Nobility_Cuisine on Sat, 06/30/2007 - 11:17.
Fish a la Richelieu

Ingredients:¾ lb fish fillet
2 tbsp flour
½ lb button champignons
3 tbsp butter
1 egg yolk
1 tsp lemon juice
3 tbsp white dry wine
3 tbsp whipping cream
1 tbsp green onion cuts
Salt, white and black pepper on taste

Method:

Mix flour, white and black grated peppers.
Wash and drain fillets, roll them in a flour mix.
Cut champignons into halves, sprinkle with salt and black pepper, and fry with 1 tbsp butter until they turn golden.
Mix 4 tbsp warm water, yolk, lemon juice, a pinch of salt, and a pinch of white pepper.

Fish a la Richelieu

Submitted by Nobility_Cuisine on Sat, 06/30/2007 - 11:17.
Ingredients:

0.75 lb fish fillet
2 tbsp flour
0.5 lb button champignons
3 tbsp butter
1 egg yolk
1 tsp lemon juice
3 tbsp white dry wine
3 tbsp whipping cream
1 tbsp green onion cuts
Salt, white and black pepper on taste

Method:

Mix flour, white and black grated peppers.
Wash and drain fillets, roll them in a flour mix.
Cut champignons into halves, sprinkle with salt and black pepper, and fry with 1 tbsp butter until they turn golden.

Kisel

Submitted by Russian_Cuisine on Sat, 06/30/2007 - 10:28.
Ingredients:

30 fl oz (~ 750 ml) water
1 lb any fruits or berries
7-10 tbsp sugar (depending on the fruits’ acidity)
1 pinch citric acid
1-5 tbsp potato flour (the drink’s viscosity depends on this)
½ cup water

Method:

Make puree from fruits or berries, and press it. Set aside the juice.
Place the rest (pulp) into a glass or enameled saucepan, pour water, and bring to boil.
Sift, and remove pulp parts.
Dissolve flour and citric acid in 0.5 cup water, and add the sugar and flour–citric acid mix into the hot boiling mix, stirring thoroughly.
Then, bring to boil on a small heating, but do not boil. Pour the juice and mix.
Kisel is ready.

Note:

Kisel is a huge variety of drinks. You can drink it hot in winter or cold in summer time. You can use any fruits or berries.
You can make a simplified variant of kisel: just mix flour, sugar, and water, bring to boil, then add any juice and bring to boil, but don’t boil (to avoid destroying vitamin C).
This is a perfect vitamin drink for children.

Chicken Salad

Submitted by Nobility_Cuisine on Sat, 06/23/2007 - 10:31.
Ingredients:

1 large boneless, skinless chicken breast
1/3 lb grated cheese on your taste
5 oz (~100g) celery root
1/3 lb boiled champignons (canned, if possible)
7-8 tbsp Mayonnaise
Capers on taste

Method:

Boil breast until readiness, then cool, and cut into small pieces.
Cut champignons into quarters.
Grate celery root on a medium grater.
Mix chicken, grated cheese, grated celery root, and mushrooms together, pour Mayonnaise over them, and stir well.
Add capers, mix well, and serve.

Note:

You have to add the capers into the salad right before serving to avoid them losing their taste.

Green beans appetizer

Submitted by Russian_Cuisine on Sat, 06/23/2007 - 10:30.
Ingredients:

1 lb green beans (French beans)
1 cup vinegar
½ lb celery stalks
1 pack dills (or 4 tbsp cut dills)
Garlic on taste
1 tbsp salt

Method:
Remove both ends, wash, and boil for 10 minutes in salt water (note: do not overcook, beans have to keep their shape, but they have t to be soft).
Drain beans.
Make brine from thinly cut celery, dills, grated garlic, and vinegar.
Pour the brine over the beans, mix well, cover the lid, and keep in a refrigerator for 2 days.
Drain and serve.

Carrot - Raisins Salad

Submitted by Russian_Cuisine on Sat, 06/16/2007 - 10:52.
Ingredients for 4:

1 lb carrots
2 oz (about 50 g) raisins
3 tbsp Mayonnaise

Method:

Wash and peel carrots.
Grate it on a large grater.
Put raisins in a cup, and pour boiling water over it.
Let sit for 2-3 minutes, and drain.
Mix carrots and raisins, and place in a refrigerator for 2-3 hours.
Then, mix with Mayo, and serve.

Chicken rolls with greens

Submitted by Nobility_Cuisine on Sat, 06/16/2007 - 10:37.
Ingredients for 4:

2 chicken breasts
2 medium tomatoes
1 tbsp tomato paste
0.5 lb butter (or butter spread)
3 garlic cloves
1 pack Italian parsley
2 cups flour
2 – 3 eggs
1 cup breadcrumbs
Salt and pepper on taste

Method:

Tenderize fillets.
Blend butter, peeled tomatoes, garlic, and greens until puree consistency.
Place the fillet on a table, sprinkle with salt, pepper, cover with the butter mix, with a spatula, then roll tightly.
Roll every piece in flour, then in blended eggs, then in breadcrumbs.
Fry for 2-3 minutes in a deep fryer, then put on a baking sheet.
Continue until you run out of chicken fillets.
Pre-heat an oven to 410 F (220 C).
Bake the chicken rolls for about 10 minutes.
Serve with potatoes, rice, or pasta

Warm potato salad

Submitted by Russian_Cuisine on Sat, 06/09/2007 - 10:29.
Ingredients for 4:

1 lb potatoes
5 garlic cloves
5 tbsp vegetable oil
Grated black pepper on taste

Method:

Peel potatoes, and grate them into water on a large grater.
Then, bring 1 qt of water to boil, put the potatoes into the boiling salted water, and boil for 3 minutes.
Drain potatoes in the colander. Then, place potatoes into a deep enameled dish.
Pre-heat vegetable oil in a small saucepan, add grated garlic and black pepper, mix well.
Pour the hot oil mix over the potatoes, and mix well.
Let sit for 5 minutes, and serve.