Bean Pate with Nuts and Cheese

Submitted by Russian_Cuisine on Sat, 01/23/2016 - 18:29.

Ingredients:

10 oz (340 g) dry bean
4.7 oz (120 g) walnut, peeled and crushed
4.7 oz (120 g) soft butter, or soft cheese
Salt, ground black pepper, and chopped fresh greens on your taste
3 garlic clove
1 tsp sweet paprika
1 tsp ground coriander

Method:

Soak beans in ¼ G (1 L) water, and keep in a refrigerator overnight.

Dry out, pour ¼ G (1 L) clean water, and bring to boil.

Boil for 1 hour.

Then, dry out (keep 1 cup a broth), and wash in a cold water.

Peel a garlic, and press.

Stir the beans with a paprika, a coriander, crushed walnuts, a salt, a pepper, the pressed garlic, and grate until an almost even consistency.

If a mixture is too dry, add some amount of the broth, and blend.

Put the mixture on piece of a plastic wrap, roll out to an even (1/3”) layer.

Stir a butter with thinly chopped greens, and spread on top.

Roll, and place into a refrigerator for 3-5 hours.

Remove the plastic wrap, slice, and serve.

24-hours Schi

Submitted by Nobility_Cuisine on Mon, 01/18/2016 - 03:41.

Ingredients:

7 oz (200 g) carrot
11.5 oz (300 g) sauerkraut
2-3 tbsp tomato paste
11.5 oz (300 g) onion
14 oz (400 g) potato
3.5 oz (100 g) vegetable oil
1/2 tsp 5-peppers mix
1/2 tsp salt
1/2 - 3/4 G (2-3 L) broth
1/2 lb beef
1/2 lb pork
1/2 lb chicken
3-5 bay leaf

Method:

Bring a broth to boil, put a beef, a pork, and a chicken into it, and boil for about 2 hours.

Remove a foam when necessary.

Cut a sauerkraut into shorter strips, simmer with a tomato paste and 2 tbsp vegetable oil for about 2 hours, and put into the broth.

Boil for about 1 hour with a low heating.

Chop meats, return the meats into broth, and freeze broth with meats and sauerkraut for 12 hours.

Shred a carrot and an onion into short strips, and stir-fry with 3-4 tbsp a vegetable oil.

Peel potatoes, wash, and cut into medium pieces.

Bring broth to boil, and boil the potatoes until a readiness, then press potatoes into a puree, and return back into the broth.

Add fried carrots and potatoes into the broth.

Boil all together for 2 hours, then add bay leaves, a salt, and a 5-pepper mix on your taste, and boil for about 5 minutes more.

Serve with a sour cream and a rye bread.

Old-style Solyanka – Winter Soup

Submitted by Russian_Cuisine on Mon, 01/18/2016 - 03:03.

Ingredients:

1/3 G (1.2-1.5 L) beef broth
1 medium onion (5.5 oz)
4 oz (120 g) salted olives
2 tbsp green olives
1 tbsp vegetable oil
½ lb (220-240 g) tomato paste
2 tbsp cucumber brine
3 oz (70-80 g) pepperoni
3 oz (70-80 g) boiled beef tongue
3 oz (70-80 g) smoked pork
½ lb boiled beef
Salt, spices, capers, sour cream - on your taste

Method:

Cut all ingredients into thin short strips, separately.

Stir-fry onions, all meats, and tomato paste together in a large skillet under a lid.

Bring shredded cucumbers and olives with a cucumber brine to boil in a small sauce-pan, and simmer while cucumbers turn soft.

Put a content of the sauce-pan into a large sauce-pan, put a content of a skillet into the large sauce-pan, and pour the boiling broth on top.

Add capers, spices and salt into the large sauce-pan, and cook all together with a low heating for about 20 minutes.

Serve with a sour cream and a rye bread.

Baked Stuffed Goose Eggs

Submitted by Nobility_Cuisine on Sat, 01/09/2016 - 22:07.

Ingredients for 6:

6 fresh goose egg
4 fresh chicken egg
2 tsp butter
1 tbsp bread crumbs
1 tbsp green onion, finely chopped
1/4 tsp ground nutmeg

Method:

Make a small hole in an each goose egg, and empty out all the contents.

Cook scrambled goose eggs with a butter on a skillet.

Rub the scrambled eggs through a sieve, and stir with bread crumbs, a nutmeg, chopped green onions, and fresh chicken eggs.

Stir until you get an almost even consistency, then inject a mixture back into empty goose egg shells, using syringe, or thin confectionary nozzle.

Bake for about 15 minutes on a medium heat, clean, and serve.

Whole Stuffed Fish in Aspic

Submitted by Russian_Cuisine on Sat, 01/09/2016 - 21:42.

Ingredients for 21 portion:

5-6 lb fish
3 lb fish fillet
5 slices white bread
2 cup milk
6-10 egg
1/2 lb butter
2 onion
Salt, allspice, and nutmeg on your taste

For mousse:
6 lb small fish, bones, and scales
1.5 medium parsley root
1.5 leek
2 carrot
2 celery root
5 onion
3 bay leaf
10 allspice
1.5 cup vinegar
1.5 cup sherry wine
1/2 lb (220 g) butter
2 cup olive oil
0.8 oz (20 g) gelatine
Greens for decoration

Method:

Grate a boneless fish fillet.

Soak a bread in a milk, then squeeze.

Warm a butter.

Peel and chop 2 onions, and stir-fry with 1 tbsp the butter.

Grate the bread, ground fish, 2.5 tbsp butter, allspices, a salt, a nutmeg, the fried onions, and eggs together.

Peel a whole fish, remove its bones through a spine, and stuff it with a ground mixture.
Sew the fish up.

Rub a roasting pan with 1 tbsp butter, and place the fish into the pan.

Pre-heat an oven to 370 F (170 C).
Meanwhile, make a broth from boiled small fish, bones, diced carrots, chopped onion, bay leaves, and salt.

When the broth is ready, pour it into a sieve.

Peel and grate parsley roots, celery roots, and leeks.

Stir the ground vegetables, and sprinkle the fish thoroughly with the salt and vegetables.

Soak a clean two-folded cloth in the broth, and pour the broth into the pan.

Cover fish with the cloth.

Roast fish in the oven, basting it frequently with juices until a readiness.

Take it out, remove the cloth, dry it out (keep the juices), and let to cool.

Dissolve a gelatin in the hot juices.

Place fish on an oblong platter, pour 1/2 the dissolved gelatin on top, and let to chill.

Cut the dissolved gelatin leftovers into cubes when harden.

Chop greens, and decorate fish with greens and gelly cubes.

Serve cool.

Tuna Pie

Submitted by Nobility_Cuisine on Sun, 01/03/2016 - 19:23.

Ingredients:

1 can (7 oz) tuna in oil
8.5 oz (240 g) flour
4.5 oz (125 fl oz) dry white wine
23 oz (600 g) red or yellow onion
3 tbsp vegetable oil
3 tbsp capers
1 tsp salt
1 tsp sugar
1/2 tsp ground black pepper

Method:

Blend a flour, an oil, a wine, and a ½ tsp salt together, until a dough became non-sticky.

Roll the dough in a piece of a plastic wrap, and let to sit in a room temperature for about 30 minutes.

Meanwhile, peel onions, and cut them alongside into medium pieces.

Pre-heat a wide skillet, pour 2 tbsp oil into skillet, let to boil, and put the onions.

Cover the skillet with a lid, and cook for 15-20 minutes with a small heating.

Then, add a salt, a sugar, and a ground black pepper, stir well, and increase the heating to medium one.

Stir-fry, until all juices evaporate, and onions get a light-brown color.

Turn the heating off.

Add a tuna with oil and capers into the skillet, press the tuna to get small pieces, stir well, and let to chill.

Pre-heat an oven to 350 F (175 C).

Divide the dough into 2 equal parts.

Sprinkle a table with the flour.

Roll out both pieces of dough thinly, into a shape of a baking dish (dough has to cover bottom and sides of the dish).

Put one piece of dough into baking dish, to cover bottom and sides of dish, and pierce dough some times using a fork.

Put a stuffing from skillet on top, smoothed, and cover with the other piece of dough.

Pinch dough's edges.

Bake for 20 minutes.

Then, spread the pie top with 1 tbsp vegetable oil, and bake for 15 more minutes.

Take pie out, let to chill, slice into portions, and serve.

Old-style Vinaigrette Salad

Submitted by Russian_Cuisine on Sun, 01/03/2016 - 19:08.

Ingredients:

2 beetroot, boiled
3 pickle
3-5 potatoes, boiled
3.5 oz (100 g) brined porcini
3.5 oz (100 g) white beans, canned or boiled
3.5 oz (100 g) pikeperch fillet, boiled
1.7 oz (50 g) capers
1 tbsp mustard
3 tbsp vegetable oil
½ cup (125 ml) 3% vinegar
½ cup brined cabbage, chopped
Salt, sugar, and pepper on your taste

Method:

Peel potatoes and beetroots, cut into a bean-size pieces.

Chop pickles and porcini mushrooms.

Dry out beans.

Slice boiled fish fillets.

Blend a dressing: dissolve a salt, and a sugar in a 2 tbsp cold water, stir with a pepper, blend with an oil, adding oil teaspoonfully.

Then, blend with a vinegar.

Stir all hard ingredients together, stir with the dressing, decorate as you like, and let to sit for about 5-10 minutes with a room temperature.

Serve with a rye bread.

Stuffed Tomato

Submitted by Nobility_Cuisine on Sun, 12/27/2015 - 07:05.

Ingredients:

6 medium tomatoes
7 oz (200 g) sea fish fillet
7 oz (200 g) spinach
3.5 oz (100 g) soft cheese like Mozzarella
6 sun-dried tomatoes
1 medium onion
1 garlic clove
1 tbsp butter
Salt and pepper on your taste

Method:

Peel an onion and a garlic clove.

Chop the onion, press the garlic.

Stir-fry onion and garlic with a butter until a transparency.

Wash a spinach, dry out, and chop.

Add the spinach to a skillet with garlic and onion, and stir-fry for 1-2 minutes.

Cut a fish fillet into small cubes, and put into the skillet.

Stir, and turn a heating off.

Cut tomato's bottoms, remove seeds.

Sprinkle the tomatoes with a salt from inside, and turn them out, to let to drip their juices.

Stuff tomatoes with a stuffing from the skillet, and cover with a piece of cheese.

Pre-heat an oven to 360 F (180 C).

Cover a baking dish with a baking paper, and place stuffed tomatoes into the dish.

Bake for about 20-25 minutes.

Serve hot.

Salad “Red Hat”

Submitted by Russian_Cuisine on Sun, 12/27/2015 - 06:55.

Ingredients:

1 smoked chicken breast (11.5 oz)
11.5 oz (300 g) potato, boiled
12.5 (350 g) carrot, boiled
4.5 – 5 oz (140 g) cheese, grated
2.5 oz (60 g) walnut, peeled
4 egg, hard-boiled
1/2 pomegranate, peeled
Mayonnaise, or other white sauce on your taste

Method:

Peel potatoes, carrots, and eggs.

Grate them on a large grater separately.

Stir the potatoes and carrots with several drops of a sauce (separately.)

Grate walnuts into small pieces.

Cut a chicken breast into small pieces.

Clean pomegranate grains if necessary.

To collect a salad, place a dessert ring on a portion serving plate.

Put ingredients into the ring in order: potatoes, chicken meats (sprinkle with the sauce), walnuts, cheese (sprinkle with the sauce), carrots, eggs, pomegranate seeds.

Let to chill for about 5 minutes in a refrigerator, then remove the ring carefully, and make a next portion.

Serve immediately.

Happy New Year!

Stuffed Tomato

Submitted by Nobility_Cuisine on Sat, 12/19/2015 - 19:29.

Ingredients:

6 medium tomatoes
7 oz (200 g) sea fish fillet
7 oz (200 g) spinaсh
3.5 oz (100 g) soft cheese like Mozzarella
6 sun-dried tomatoes
1 medium onion
1 garlic clove
1 tbsp butter
Salt and pepper on your taste

Method:

Peel an onion and a garlic clove.

Chop the onion, press the garlic.

Stir-fry onion and garlic with a butter until a transparency.

Wash a spinaсh, dry out, and chop.

Add the spinash to a skillet with garlic and onion, and stir-fry for 1-2 minutes.

Cut a fish fillet into small cubes, and put into the skillet.

Stir, and turn a heating off.

Cut tomato's bottoms, remove seeds.

Sprinkle the tomatoes with a salt from inside, and turn them out, to let to drip their juices.

Stuff tomatoes with a stuffing from the skillet, and cover with a cheese piece.

Pre-heat an oven to 360 F (180 C).

Cover a baking dish with a baking paper, and place stuffed tomatoes into the dish.

Bake for about 20-25 minutes.

Serve hot.