Stuffed Pike

Submitted by Nobility_Cuisine on Sat, 09/09/2006 - 10:19.
Ingredients:

Whole pike more than 4 lb weight
1 carrot
2-3 tbsp pork fat
1 large shallot onion
2 egg yolks
Salt, pepper, dried dill greens
A pinch of grated nutmeg
1 lb white bread
1 lb whipping cream
1 tbsp butter
2 tbsp mayonnaise

For broth:
Celery root, dill, bay leaves, washed onion shells

Method:

It is a famous dish, but it requires a lot of work, more than stuffed chicken.
To make it, take a large fresh (the fresher the better, and its weight has to be more than 4 lbs) pike. Peel it, trying to keep its skin whole.
Remove the head, and take out the innards carefully. Put fish liver and fish caviar, if it is in the pike, in a separate small dish.
Grate 1 carrot together with fish liver, and mix with the caviar. Set aside.
Take the skin off altogether with fins and tail, trying hard to avoid damaging the skin.
If they happen, take needle and sew.
Remove all bones from fish meat. It takes a lot of time, but it’s worth it.
Soak white bread in whipping cream, and grate fish meat together with soaked bread and 1 piece of pork fat the size of 2-3 tbsp.
Knead dough by hand, and remove all the bones that you find.
Add grated liver with carrot to the dough, and knead.
Cut onions into small cubes, and fry in 1 tbsp vegetable oil until gold color.
Cool and add to the dough.
Then, add 2 egg yolks, salt, pepper, dried dill greens, and a pinch of grated nutmeg to the dough.
Knead it all together well.
Stuff fish skin with the dough, not too tight, and seal.
Boil fish head without gills (remove them with scissors) and fish bones in a wide saucepan, add celery root, dill, bay leaves, washed onion shells, and boil for about 25 minutes with medium heating.
Put stuffed pike in the saucepan (you can roll it a little), and boil for about 30 minutes.
Pre-heat oven to 390º F.
Put ready fish on a baking sheet, greased with butter, cover fish with a very thin layer of mayonnaise, and bake for about 10-12 minutes.
Serve hot or cold.

"Black Prince" – Chocolate Cake

Submitted by Nobility_Cuisine on Sat, 09/02/2006 - 10:48.
Ingredients:

For dough:
1 cup all-purpose flour
1 cup sugar
Pinch of salt
2 tbsp cocoa
1 cup sour cream
1 egg
0.5 tsp baking soda
1 tbsp melted margarine or butter

Method:

Mix all ingredients, and make the dough.
Cover baking shape with baking paper, pour dough in the shape, place into an oven pre-heated to 375-390º F, bake for about 30-40 minutes depending on the oven.

For crème:

3 tbsp sugar
3 tbsp cocoa
2 tbsp sour cream

Method:

Mix ingredients for crème in a small saucepan, melt them with low heating until boiling.
Then, add 2-3 tbsp butter, mix until the butter melts, and set aside.

Pour hot crème over the ready cake, let cool, and serve.
You may decorate it, as you like.

Note:
The advantage of this cake is that it is simple but delectable, and the ingredients for it are in every kitchen, you do not need to buy them separately.
You can divide this cake into upper and lower parts, and put a layer of fruit preserves between them, or use any cream and berries for this, or add crushed nuts and raisins into the dough.
Consider this cake a base for your art.

Fish in beer dough

Submitted by Russian_Cuisine on Sat, 09/02/2006 - 10:46.
Ingredients for 2:

1 lb fish fillets without skin and bones
2 eggs
½ cup beer
4 tbsp vegetable oil
Salt
Breadcrumbs

Method:

Make dough from the breadcrumbs, beer, eggs, and salt.
Pre-heat a fryer or a deep skillet with 4 or more tbsp vegetable oil.
Cut fillets to medium-size pieces, dip every piece in dough a couple times.
Fry for about 4 minutes in a fryer, or 4 minutes per side in a skillet.
Drain on paper towels, and serve with your favorite garnish and dip.

Meringues with bananas

Submitted by Nobility_Cuisine on Sat, 08/26/2006 - 10:30.
Ingredients:

1 banana
1-2 tbsp chocolate

For meringues:
1 egg white
1/3 cup sugar

For cream:
2 tbsp butter
2 tbsp sweet concentrated milk
1 tbsp any fruit preserves without seeds

Method:

To make meringues, whip cold egg white, and add sugar tablespoonful at a time; continue whipping, until thick consistency. Probably, to make a really thick mix, you will need to add 2-3 more tbsp sugar, or few drops of vinegar.
Put banana on baking paper; mark its shape with a pencil. Turn paper to other side, put on a baking sheet, and squeeze meringue mix with a confectionary bag onto the banana shape.
Pre-heat an oven to 80º- 90º C, and place the baking sheet with the meringue mix in the oven for 1.5 – 2 hours.
To make cream, whip 2 tbsp warm butter, concentrated sweet milk, and fruit preserves (you can add stabilizer for whipped cream, or 1 tbsp brandy).
Take out meringues from oven, and cool.
Put cream over the meringue, then put half of the banana over cream, and pour melted chocolate on.
Cool and serve.

Zucchini (squash) cake

Submitted by Russian_Cuisine on Sat, 08/26/2006 - 10:30.
Ingredients:

4 lb zucchini
3 eggs
1 cup pancake flour
0.5 tsp baking soda
Garlic, salt, pepper on taste
0.5 bunch Italian parsley
0.5 bunch dill
0.5 lb mayonnaise

Method:

Peel and grate zucchini and garlic, add flour, salt, pepper, and baking soda, and make dough.
Cook like usual blinis (look at blinis recipe). Cut dill and parsley.
Put the first blin on a flat plate, smear with mayonnaise, and sprinkle with greens, and then cover with a next blin.
Continue until the blinis run out.
Press slightly, smear upper blin with mayonnaise, decorate with greens, and (optionally) tomatoes.
Cut like a usual cake, and serve.

Note:
You can make this kind of cake with other grated vegetables.

Okroshka with meat

Submitted by Russian_Cuisine on Sat, 08/19/2006 - 09:41.
Okroshka is an extremely popular cold soup for hot summer days.
Its base is "kvass" – a national Russian non-alcoholic drink.
Every housewife has her own recipe of kvass, and there are some patented kvass recipes.

Ingredients:

0.5 lb boiled beef, or 0.5 lb boiled veal, or 0.5 lb ham
0.5 lb boiled and peeled potatoes
1.5 l kvass (about 0.5 G)
2 hard-boiled eggs
1 tsp mustard (optional)
1 tsp sugar
2 medium cucumbers
1 bunch green onion
1 bunch dill
Horseradish, salt on taste
1 tbsp sour cream for every serving

Method:

Blend egg yolks with mustard, sugar, salt, and horseradish, and mix with 0.5 cup kvass.
Pour this mix in a large and deep bowl.
Cut meat, potatoes, cucumbers, green onions, and egg whites into small pieces. The soup's name, "Okroshka" is from the Russian word meaning, "to chop".
Put these ingredients into the bowl, pour 2 cups of kvass over it, and mix very well.
Then, cover the bowl with a lid, and place the bowl into a refrigerator for 2-3 hours.

Before serving, add the remainder of kvass to the bowl, and mix.
To serve, put 1 tbsp of sour cream, sprinkle with 1 tbsp of dill cuts, and pour soup in a serving plate, then mix in the serving plate.

Fish-and-rice a la Portugal

Submitted by Nobility_Cuisine on Sat, 08/19/2006 - 09:40.
The father of famous gourmet count Stroganoff (did you try beef a la Stroganoff?) was a Russian ambassador in several countries including Portugal, and a famous gourmet too. He collected recipes in countries he worked from, and returning to Russia, he studied chief cook, as they represented these new dishes as an evaluation of nobilities. Finding and trying out new gourmet recipes was one of the nobilities' leisure in 17th - 19th centuries.
One of the main ingredients of Portugal cuisine was a salt cod "backalau", and 365 recipes of its production exist.
Dried fish was a main food of Portugal seamen in Great Geographical Discoveries.
Same for Russian cuisine: salt fish was usual food of travelers in the Russian huge spaces.

The variety of dishes with salted and smoked cod allows for choosing recipes for workdays and holidays.
For example, simplest, but tasty dish is a potato-cod salad:
Mix cut boiled potatoes and cut salted (or smoked) cod 1:1, add cut green onions and mayonnaise, mix, and eat.
This dish was popular everywhere in Russia where salt fish was sold.

Senior count Stroganoff delivered some famous domestic recipes from Portugal, like:

Fish-and-rice a la Portugal

Ingredients:

1.5 lb fish fillets
4 tbsp vegetable oil
2 medium onions
1 garlic clove
1 small parsley bunch
1.25 lb tomatoes
1 cup rice
0.25 cup white wine
1 tsp salt
Pepper, marjoram (oregano), thyme on taste

Method:

Boil rice in salt water until readiness.
Cut onions into small cubes, fry in vegetable oil on a skillet.
Put grated garlic, cut parsley, and cut tomatoes on the skillet, and simmer under a lid for about 10 minutes. Drain rice, add mix from the skillet and white wine to the rice, and mix well.
Then, add salt, pepper, and spices to rice, mix well, and put on the skillet in an even layer.

Cut fish fillets into medium cubes, put them over the rice in the skillet, and simmer under a lid for about 20 minutes, or until fish is ready.
Serve hot.

Fish "Miller"

Submitted by Nobility_Cuisine on Sat, 08/12/2006 - 10:08.
Ingredients for 1:

0.5 lb fish fillet
0.5 lb small young potatoes
1 tbsp white wine
1 tbsp fish broth
1 tbsp butter
1 tbsp lemon juice
Parsley green, salt on your taste

Method:

Boil fish fillet in salt water for 10 minutes.
Boil potatoes until ready.
Place the fish and potatoes on a serving plate.
Melt 0.5 tbsp butter, add parsley greens, lemon juice, white wine, fish broth, and mix well.
Pour sauce over fish and potatoes, sprinkle with grated cold butter, and serve.

Liver in sour cream

Submitted by Russian_Cuisine on Sat, 08/12/2006 - 10:06.
This is one of the classic Russian dishes – "Liver in sour cream"

Ingredients for 4:

1 lb liver (pork, veal, beef)
1 lb sour cream
3 tbsp vegetable oil
3 tbsp flour
Salt, ground pepper – on your taste

Method:

Wash liver; remove all membranes
Slice into wide thin cuts.
Mix flour, salt, and pepper, and crumb slices in this mix.
Pre-heat a skillet with vegetable oil with high heating.
Put liver slices on the skillet, and fry until a light crust forms.
Turn, and fry other side, then remove slices from the skillet.
Set heating to low.
Add sour cream to the skillet, mix well, and when it starts to boil, put liver slices into the sour cream for 1-2 minutes.
Serve liver slices with any of your favorite garnish (boiled vegetables, rice, buckwheat, pasta), and pour sauce from the skillet over it.

Appetizer from zucchini

Submitted by Russian_Cuisine on Sat, 08/05/2006 - 09:56.
Ingredients for 4:

1 lb young zucchini
1 cup grated cheese (any)
1 garlic clove
4 tbsp Italian parsley greens
2 tbsp olive oil
Salad leaves to cover serving dish (or for every portion)
Black pepper on taste
4 dried rye bread slices

Method:

Wash and dry zucchini, slice into medium rings.
Cook them with olive oil for 2 minutes per side, and then pour grated cheese, grated garlic, cut parsley greens, and ground black pepper over each zucchini slice.
Cook until cheese melts.
Serve on a dish covered with any green salad leaves.
Serve with rye bread.