Smoked Salmon Mousse

Submitted by Nobility_Cuisine on Sat, 06/09/2007 - 10:23.
Ingredients:

1 lb smoked salmon fillets
0.25 lb butter spread
1 tbsp lemon juice
0.5 Qt (500 g) heavy whipping cream
White pepper on taste

Method:

Blend butter spread, lemon juice, and salmon together.
Continuing blending, add half of the whipping cream by tablespoon.
Add pepper, blend for 1 minute, and place into a refrigerator for about 20 minutes.
Whip the other half of the whipping cream to a strong peaks consistency, and blend with salmon-lemon-whipped cream mix.
Put the whipped mix in shapes, and place into refrigerator overnight.

To serve, put on white bread pieces, and decorate with red caviar and dills.

Fish soufflé

Submitted by Nobility_Cuisine on Sat, 06/02/2007 - 10:19.
Ingredients for 4:

¾ lb salmon (or rainbow trout, or steelhead) fillets
0.5 lb (250 g) heavy whipping cream
4 eggs
1 medium tomato
Salt, pepper, paprika on taste
2 tbsp butter
½ cup bread crumbs

Method:

Bring 2 cups water to boil, add salt and pepper, put in fish fillets, and continue boiling for about 10 minutes. Cool.
Peel the tomato, and deseed.
Whip eggs; add salt, pepper, and paprika.
Add whipping cream to eggs, whip for 5 minutes.

Break fillets into small pieces (by fork), add to the eggs-whipping cream mix, blend for 1 minute.
Grease baking shapes with butter, sprinkle with breadcrumbs.
Pour the mix into shapes.
Pre-heat an oven to 390-400 F (200 C).
Put the baking shapes on a baking sheet, pour 2 cups of water in the baking sheet, and place the baking sheet in the oven for about 20 minutes.
Serve immediately.

Monastery meal (kasha)

Submitted by Russian_Cuisine on Sat, 06/02/2007 - 08:13.
Note:
"Kasha" in Russian means a meal from any grains.

Ingredients:

1 cup buckwheat
1 cup rice
1 cup pearl
1 cup millet
2 medium shallot onions
2 medium carrots
0.5 – 1 lb mushrooms
2 tbsp vegetable oil

Note:
You can have less grains, but maintain the respective proportions.

Method:

Cut onions and mushrooms into small cubes, grate carrots.
Fry all of them with vegetable oil, stirring thoroughly, for 3-4 minutes with medium heating.
Pour a layer of one of the grains into a large, deep saucepan; cover it with a carrot-onions-mushrooms layer.
Pour a layer of another grain, and cover it with a carrot-onions-mushrooms layer.
Continue until you use up all the ingredients.
Pour water into the saucepan carefully to avoid mixing up the layers. There has to be twice as much water as the volume of the grains. You can also use vegetable or mushroom broth instead of the water, or add your favorite spices to the water.
Bring it to boil, set to low heating, cover the saucepan with a lid, and boil for about 1 hour, or until all the grains are ready.

Note:
Different grains have different cooking times, so you need to soak such grains as lentil, pearls, dried peas, dried beans, for 4-12 hours.
Note 1:
This is just a general recipe, so the grains, mushrooms, and spices you use are up to your taste.

Liver salad-cocktail

Submitted by Russian_Cuisine on Sat, 05/26/2007 - 09:05.
Ingredients:

3/4 lb liver
1/4 lb grated cheese
1 large boiled carrot
2 hard-boiled eggs
2 garlic cloves
3/4 cup mayonnaise (or mix 1 part Mayo and 1 part sour cream)

Method:

Grate garlic, and mix it with Mayo.
Boil the liver until readiness (about 20 minutes), cool, and grate thinly.
1 half of the grated liver blend with 1 half of the Mayo-garlic mix, and make the first salad layer from that mix.
Put grated carrot over it, and spread mayo-garlic mix over it.
Put grated eggs over it, and spread mayo-garlic mix over it.
Put grated cheese over it, and spread mayo-garlic mix over it.
Put the other half of liver-Mayo-garlic mix over it.
Decorate with Mayo and greens (Italian parsley, dill, green onions).

Meat roll with steamed carrot

Submitted by Nobility_Cuisine on Sat, 05/26/2007 - 09:04.
Ingredients:

1 non-fresh bun
2 small shallot onions
1 garlic clove
1.5 lb mixed ground meats (beef+pork, beef+lamb+pork, pork+chicken, etc.)
1 egg
Salt and pepper on taste
1 tbsp vegetable oil
2 lb carrots
4 tbsp butter
0.5 lb cheese, cut into medium cubes
2 tsp sugar
1 tbsp Italian parsley greens

Method:

Soak the bun in water, then drain.
Cut onions and garlic thinly.
Mix ground meats, bun, egg, salt, and pepper together, and blend well.
Grease a round baking dish with the oil, fill it with the mix, and place in an oven pre-heated to 400 F (200C).
Bake for 30 minutes.
Cut carrots into slices.
Melt butter in a saucepan, add sugar, 1 pinch of salt, half of cup water, and mix well.
Then add carrot slices, and steam for about 15 minutes under a lid. Drain.
Put cubed cheese on the meat roll, and bake until the cheese melts.
Place steamed carrots in the middle of the meat roll, sprinkle with parsley.
Cut into portions and serve.

Pork a la Peltinish

Submitted by Nobility_Cuisine on Sat, 05/19/2007 - 11:56.
This is a well-known Hungarian dish.

Ingredients:

2 lb skinless, fatless, and boneless pork
2 tbsp tomato paste
0.25 lb grated cheese
2 eggs
1 cup vegetable oil
5 tbsp flour
Ground red pepper and salt on taste
Parsley and dill greens

Method:

Cut meat into portions, tenderize, and sprinkle with salt and pepper.
Mix flour, eggs, tomato paste, salt, greens, and half of the grated cheese together.
Roll the meat in flour, then roll it in the prepared mix.
Pre-heat a large skillet with vegetable oil, place portions on skillet, and fry until readiness (meat juices turn transparent).
To serve, sprinkle the prepared meat with grated cheese, and garnish with potato puree, or boiled vegetables.

Grandfather’s Salad

Submitted by Russian_Cuisine on Sat, 05/19/2007 - 11:55.
Note: This salad is good to feed a large family, and very easy to make.

Ingredients for 4:

1 lb any Bologna
1 lb tomatoes
1 lb English cucumber
1/3 cup mayonnaise
Salt on taste

Method:

Cut Bologna into medium cubes, put in a large deep enameled or glass dish.
Cut tomatoes and cucumbers as you like, put in the dish.
Add mayonnaise and salt, mix well.

Quick pie

Submitted by Russian_Cuisine on Sat, 05/12/2007 - 10:21.
Ingredients:

3 cup flour
0.5 cup sour cream
0.5 lb butter or margarine
2 eggs
Salt on taste
1 tbsp sugar
1 tbsp butter
0.5 tsp baking soda
Any filling

Method:

Make dough with all ingredients except for the filling.
Grease a baking form with 1 tbsp butter.
Pour all the dough in the form if you plan on an open pie, or 2/3 of the dough if you plan on a closed pie.

Place the filling evenly over the dough.

If you are making a closed pie, cover the filling with the remaining 1/3 of the dough evenly, and pinch the borders of the top and bottom dough layers.

If making a closed pie, prick the top a few times to let steam escape.

Blend 1 egg yolk and 2 tbsp warm water or tea, and smear the dough sides of the pie.

Pre-heat an oven to 380-390 F, place a baking dish into it, and bake for 35-40 minutes.

Beef Tongue a la Caucasus

Submitted by Nobility_Cuisine on Sat, 05/12/2007 - 10:20.
Ingredients for 8:

4 lb beef tongue
1.5 lb fresh mushrooms
10 tbsp vegetable oil
4 shallot onions
2 cups peeled walnuts
5 garlic cloves
2 cups sour cream
Italian parsley, or parsley
Salt and ground black pepper on taste

Method:

Boil beef tongue for about 3 hours in a large saucepan.
Then, drain and add cold water in the saucepan. Let stand for 5 minutes, then drain, to remove skin easily.
Cut the tongue into medium cubes, and place in the saucepan.
Cut mushrooms and onions, and stir-fry with vegetable oil in a deep skillet, until onions turn golden colored.
Remove the oil, and add the mix to the tongue. Stir well.
Grate walnuts and garlic together until an even consistency.
Mix them well with sour cream, salt, and ground pepper.
Pour the mix into the saucepan with the tongue stirring well.
Stew all together on low heating for about half an hour, or on your taste.
Cut parsley greens, and sprinkle every portion with the greens when serving.
Serve with your favorite garnish.

Belorussian Borzsch

Submitted by Russian_Cuisine on Sat, 05/05/2007 - 10:37.
Ingredients for 4:

1 lb beef soup bones
0.5 lb beef short plate
1 smoked sausage
2 medium potatoes
2 medium beets
1 carrot
2 tbsp onions cut into small cubes
2 tbsp tomato paste
1 tbsp pork fat
1 tsp sugar
1 tsp 3% vinegar
4 tbsp sour cream
Salt, pepper, bay leaves, parsley greens on taste

Method:

Place bones and beef into 1 qt hot water, bring it to boil, remove foam.
Cut carrots into julienne cuts.
Pre-heat pork fat on a skillet, put carrots, onions and parsley in the skillet, then stir fry for 10 minutes on medium-low heating,
then add tomato pasta, stir well, and cook for 10 minutes more.

Boil beets until readiness (or better, in a microwave oven for 20 - 25 minutes).
Peel it and cut into julienne cuts.
Remove meat and bones from the saucepan in which they were boiled.
Cut meat into medium pieces.
Peel and cut potatoes into cubes, and put them into the saucepan.
Bring to boil, and cook for 15 minutes, then put beets into the saucepan.

Then, put carrot-onion mix, spices, and half of greens in the saucepan, and continue to boil for about 15 minutes.

At the end, add sugar and vinegar to the borzsch.

To serve, put the meat and sausage pieces (optional) in a serving platter, pour borzsch, then put 1 tbsp sour cream on the platter, and sprinkle with greens.