Zucchini pancakes

Submitted by Russian_Cuisine on Sat, 07/15/2006 - 10:05.
Ingredients for 2:

1.25 lb zucchini
4 tbsp cream wheat
2 eggs
Salt, sugar, flour on taste
3 tbsp vegetable oil


Method:

Grate zucchini, add cream wheat, egg yolks, salt and sugar.
Add flour if necessary (if dough is too thin).
Whip egg whites with 1 pinch salt.
Mix dough and whites.
Pre-heat a skillet with vegetable oil.
Cook zucchini pancakes like usual ones.
Serve with sour cream.

Pork with sauce from red wine, mushrooms, and mustard

Submitted by Russian_Cuisine on Sat, 07/08/2006 - 09:12.
Ingredients for 4:

4 pork fillets
0.5 lb sliced mushrooms
2 tbsp flour
0.5 cup red wine
2 tbsp mustard
1 tbsp vegetable oil
1 tbsp butter
1 cup vegetable broth
Salt, pepper on taste

Method:

Pre-heat a skillet with vegetable oil and butter, put fillets on it, and fry until golden crust forms on both sides (2-3 minutes per side).
Add sliced mushrooms, and set to low heating. Add flour, and cook for 2 minutes, then add wine and mustard, and bring to boil.
Add vegetable broth and mix carefully, to get sauce.
Add spices, and simmer until ready. Serve with vegetables, or pasta, rice, or buckwheat.

"Holodets" – general recipe

Submitted by Nobility_Cuisine on Sat, 07/08/2006 - 09:01.
Ingredients:

3-4 lb meat bones
1 lb meat
1 pack gelatin
4-5 bay leaves
Salt, ground pepper on taste
0.5 lb boiled vegetables
0.5 lemons
Garlic, parsley and dill on taste

Method:

This dish’s name “holodets” is from the Russian word “holod”, i.e., “cold”.
It is because the final preparation step is to cool in a refrigerator for a few hours.

Really, chicken, beef, or pork “holodets” is a meat jelly with meat cuts, vegetable cuts, and spices inside.
This dish is an ancient recipe, which is still the same as some hundreds of years ago, and this is a traditional dish for many Russian celebrations in rich and poor houses.

The first stage of the recipe is to make a tasty broth.
For that, put pieces of bones, or bones and meat in a large sauce pan in same time, pour cold water over them, put bay leaves, salt, and ground pepper, and bring to boil with low heating.
Remove foam when it comes up, until the boiling water is clear.
Boil for 2-3 hours, depending on bones’ size.
Soak gelatin in warm water (1 pack of gelatin – 1 cup of water) for 1 hour, mixing sometimes. After that, filter to remove unnecessary water.
Filter meat broth, and mix with soaked gelatin.
Cut cooked meat into small or medium cuts.
Cut any boiled vegetables (traditionally, cauliflower and carrots) into decorative cuts (stars, rings, etc.).
Pour thin layer of broth in a serving dish (traditionally, it is a large and deep round dish), and place in a refrigerator for half an hour to let freeze.
After that, put a few pieces of meat and vegetables in the serving dish, and pour broth over them to cover them.
Place in the refrigerator for half an hour,
Continue to add meat and vegetables, and cover them with broth until all ingredients run out.
After that, cover the dish with lid, and place in a refrigerator for 2-3 hours.
The dish is ready when jelly is strong.

Note:

You can serve this dish (Russians consider it an appetizer or a cold main dish) in a few ways:
You can serve it in the same dish, where everyone cuts a part for himself.
You can take a flat serving dish, place dish with “holodets” in very hot water for a couple of seconds, and turn it over on the flat dish, and after that slice it.
You can cut “holodets” into cubes, and everyone takes a few cubes for his own plate.
Traditionally, Russians decorate “holodets” with lemon slices, dill and parsley.
Serve with boiled potatoes, brined cucumbers, and brined mushrooms.

Note 2:

To make this dish have fewer calories, you can use vegetable broth and non-fat meat.
If you like garlic, you can place some fresh (not boiled!) cloves or cuts of cloves with other vegetables when you make this dish.

Profiteroles Picante

Submitted by Nobility_Cuisine on Wed, 07/05/2006 - 09:41.
Ingredients:

For Dough:
0.5 stick butter (25g)
0.2 lb flour (75g)
2 eggs
Salt on taste
Butter and flour to grease and to sprinkle a baking sheet
For cheese cream:
1 hard-boiled egg
2 tbsp Brynza cheese (or Feta)
3 tbsp sour cream
1 tsp thinly cut Italian parsley
Salt and fresh-grated pepper on taste
For ham cream:
0.2lb ham (75 g)
2 tbsp sour cream
1 tsp Grand Marnier
Nutmeg and fresh-grated white pepper on taste
For decoration:
Green salad leaves, 2 dill stalks

Method:
Bring 0.5 cup water to boil, put butter in and stir on medium heating.
Add flour and salt, and mix well continuing heating.
Knead while the dough turns into one piece (avoid the white “film” on the saucepan bottom, if it rises, turn the heating off. Let stand for 10 minutes.
Add eggs, and mix them well with the dough.
Pre-heat an oven to 370º - 380º F.
Grease a baking sheet with butter, and sprinkle with flour.
Squeeze 45-48 dough pieces (the size of a walnut) on the sheet.
Bake for about 30 minutes, then cool profiteroles, and cut the tops.
For cheese filling, make puree from egg, brynza and sour cream.
Add salt, pepper, and parsley, mix well.
For ham filling, make puree from ham, sour cream, and Grand Marnier.
Add pepper and nutmeg and mix well.

Squeeze fillings into the profiteroles, using confectionery bags. Cover them with the cut off tops.
To serve, cover serving dish with salad leaves, put profiteroles on , and place the dish in a refrigerator for half hour.

Note:
You can bake profiteroles a few days before you serve them, and keep them in a tightly covered jar.
You can make fillings for 1 day before serving, and keep these crèmes in a refrigerator.

Other tvorog dough

Submitted by Russian_Cuisine on Sat, 07/01/2006 - 09:31.
Ingredients:

1.25 lb tvorog
3 eggs
1 cup vegetable oil
1 cup sugar
2 packs baking powder
1 pack vanilla sugar
1.5 lb all-purpose flour

Method:

Grind tvorog, add all ingredients except flour, and blend.
Continue blending, adding flour by the tablespoons.
Knead the dough until it ceases sticking to the hands. Let sit 2 hours in a warm place.
Divide it into same-size-parts, roll out, fill with chosen fillings, pinch closed.
Pre-heat an oven to 380º F, grease a baking sheet with butter or margarine, put pies on, and bake for about 15 minutes.
After taking the baking sheet from the oven, wash pies with margarine, they will have milder crust.

Lamb kharcho

Submitted by Russian_Cuisine on Sat, 06/24/2006 - 09:42.
Ingredients:

1.25 lb lamb
2 large shallot onions
1 large carrot
1.5 lb tomato
1 sweet red pepper
1 garlic
2 tbsp rice
1 tbsp oil
Bay leaf, black pepper

Method:

Peel and cut onions into medium cubes. Peel and grate carrot.
Fry onions and carrots with oil in a saucepan.
Cut meat, put into the saucepan, and continue to stir-fry for 10 minutes.
Pour cold water in the saucepan, and bring to boil with low heating.
Boil until meat is half-ready.
Then, put washed rice, peeled, diced tomatoes, spices, and grated garlic in the saucepan.
Boil until rice is ready.

Fish Solanka soup (Pochlebkin's recipe)

Submitted by Nobility_Cuisine on Sat, 06/24/2006 - 09:40.
Ingredients:

250 g salt mushrooms
50 g dried mushrooms
2 large shallot onions
4 large pickles
2 tbsp tomato-paste
2 tbsp butter
0.5 cup sour cream
12 olives

Method:

Pour 0.5 g water in a large saucepan
Put dried and sliced salt mushrooms in the saucepan, and boil with low-medium heating until mushrooms will settle down on the saucepan bottom.
Strain mushroom broth, and slice mushrooms thinly.
Peel pickles, or salt cucumbers, and remove seeds.
Peel onions, cut into a julienne cut, and fry in a large saucepan a little until they turn transparent.
Put tomato-paste and butter in a saucepan, mix well, and cook with low heat for 15 minutes.
Cut pickles into small cubes, and add to saucepan. Break dried bay leaf, put it into the saucepan, pour the filtered broth over it, and boil for 10 minutes.
To serve, put sour cream, a thin lemon slice, and 3 olives into serving plates, pour soup, and sprinkle soup with dill.

Fish in potato crust

Submitted by Nobility_Cuisine on Wed, 06/21/2006 - 09:37.
Ingredients for 4:

4 large (or 8 small) fish fillet pieces, total 0.5 lb for serving
4 large potatoes
4 tbsp potato flour
2 eggs
3-4 tbsp oil
1 tsp salt
Spices on taste (dill, parsley, ground black pepper)
1 medium shallot onion

Method:

Wash, peel, and grate potatoes.
Squash juice.
Add eggs to potatoes, and mix well.
Peel onion, and cut it into small cubes.
Add onion to potatoes, and mix well.
Roll fish fillets in potato flour.
After that, pre-heat the skillet with oil.
Make 4 or 8 (depending on a fillet amount) balls from potato-eggs-onions mix.
Place fillets on top of the balls, and press until you have a large potato cake with fillet in the middle. Fillets have to be "surrounded" by the potato mix.
Fry with medium heating until a golden crust forms on the edges.
Serve with vegetable salads.

Tsar's Salmon

Submitted by Russian_Cuisine on Wed, 06/21/2006 - 09:37.
Ingredients:

4 fish fillets (preferably salmon) pieces weighting about 0.5 lb each (or 8 by 0.25 lb)
0.5 cup dill cuts
0.5 cup Italian parsley cuts
4 tbsp corn flour (or other flour)
2 measure cups (for rice-cooker) rice
1 cup whipped cream
1 cup grated cheese
1 tbsp butter
Spices on taste (salt, pepper, etc.)

Method:

Slice fillets into 1" width pieces.
Mix 0.25 cup dill cuts, spices, and 0.5 parsley cuts, sprinkle the every slice with this mix on both sides.
Roll every slice in flour and fry for 3 minutes per side with medium heating.
Boil rice until ready, then mix it with 0.25 cup grated cheese and your favorite spices.
Pre-heat oven to 400º F.
Grease baking sheet with butter, place fish fillets in the center, and surround them with a "ring" of rice.
Mix whipped cream with 0.25 cup dill, and pour over fish and rice.
Place baking sheet into the oven for 15-20 minutes.

Tvorog dough

Submitted by Russian_Cuisine on Tue, 06/13/2006 - 10:32.
Ingredients:

0.5 lb tvorog
2 eggs
1 tbsp sugar
Pinch of salt
Pinch of baking soda
7 tbsp all-purpose flour

Method:

Knead all ingredients together.

This dough is good for small pies cooked in a fryer with a variety of fillings (potato filling, meat, liver, or sweet ones).
Or, you can add more sugar, and just fry small balls.
Or, you can add small cuts of fresh plums, apricots, etc., to the dough, and fry small balls.