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.

Champignons in hot sauce

Submitted by Nobility_Cuisine on Sat, 08/05/2006 - 09:55.
Ingredients for 4 servings:

0.5 lb small (button) mushrooms
2 tbsp olive oil
0.5 cup white wine
1 tbsp cut coriander greens
1.5 tbsp tomato paste
1 tsp potato starch
2 tbsp water
1 tbsp capers
Salt, pepper, lemon juice on taste

Method:

Mix water, vine, oil, tomato paste, and coriander in a small sauce pan.
Bring mix to boil.
Add mushrooms, and boil for 7 – 10 minutes.
Take mushrooms out the saucepan; put them on a serving dish.
Mix potato starch and water, then add it to the saucepan, and mix well.
Bring to boil, stirring thoroughly, and boil for about 2 – 3 minutes.
Pour sauce over mushrooms, and let sit for 2 hours.
Mix well, and add salt, pepper, and lemon juice on your taste.
Decorate mushrooms with capers.

Peppers stuffed with Ricotta (tvorog) and Greens

Submitted by Nobility_Cuisine on Sat, 07/29/2006 - 09:46.
Ingredients:

1 red sweet pepper
1 yellow sweet pepper
1 green sweet pepper
½ lb tvorog (or Ricotta cheese, or farmers cheese with small curd)
½ lb melted cheese (Philadelphia, or other)
3 cloves garlic
Salt, ground pepper, dill greens, parsley greens, coriander greens on taste

Method:

Wash pepper, remove stalks and seeds, and drain on a paper towel.
Mix tvorog, cheese, grated garlic, cut greens (as small as possible), salt, and pepper.
Place it in 3 dishes.
Cut upper halves off peppers.
Cut them separately in small cubes.
Mix cubes of green pepper in first dish with cheese mix, cubes of red pepper in second dish, and cubes of yellow pepper in third dish. Mix well.
Stuff green pepper with the mix with red pepper cuts, yellow pepper with the mix with green pepper cuts, and red pepper with the mix with yellow pepper cuts.

Note:
You have to stuff very tightly.

Place peppers in a refrigerator for about 20 minutes.
After that, cut stuffed pepper into round cuts, and place cuts of different colors on a serving dish in any order.

Blintzes with salmon soufflé

Submitted by Russian_Cuisine on Sat, 07/29/2006 - 09:45.
Ingredients:

For blintzes:
50 g flour
2 eggs
0.75 cup milk

For soufflé:
2 tbsp butter
2 tbsp flour
2 egg yolks and 3 egg whites
0.75 lb hot smoked salmon
1.25 cup milk
1.25 cup whipping cream
0.25 lb ground "Gruyere" cheese
1 shallot onion
2 tbsp ground parmesan cheese
1 bay leaf

Method:

Mix ingredients for blintzes, blend them, and cook blintzes on a small or medium skillet.
Peel and slice onions.
Put fish, milk, onions, and bay leaf in a saucepan.
Bring to boil, turn heating off, and let sit for 7 minutes.
Then, put fish on a plate, and divide into flakes.
Filter milk.
Melt butter in a saucepan, and fry it with flour for 1-2 minutes.
Pour hot milk in the saucepan, stirring thoroughly.
Add egg yolks to the sauce, and blend well with 3 tbsp Gruyere cheese.
Put fish and spices in the sauce.
Whip cold egg whites strongly.
Then, blend whites and sauce until even consistency.
Grease baking shapes with butter.
Pre-heat an oven to 380º F (190 C).
Put blintzes in form with one half of the blintz sticking out the side of form.
Put fish-egg mix in shapes over half of blintz, and cover with second half.
Bring whipping cream to boil, and add the rest of Gruyere cheese and spices.
Pour this mix over the blintzes, sprinkle with parmesan cheese, and bake for about 15 minutes.

Zucchini in almonds dough

Submitted by Nobility_Cuisine on Sat, 07/22/2006 - 11:12.
Ingredients for 2:

1 lb zucchini
For dough:
1 egg
350 g cold water
1/5 lb rice flour
¼ lb all-purpose flour
2 tbsp grated nuts
1 tbsp silvered nuts
Salt and coriander on your taste

Method:

Mix egg and water, then add all of the flour, make dough.
Let dough sit in a refrigerator for half an hour.
Wash, cut, and dry the zucchini.
Add all the nuts to the dough, and mix well.
After that, put zucchini slices in the dough, turn them a few times, and fry slices in olive oil.
Then, put ready cuts on paper towels to dry.
Serve with sour cream or other sauce.

Tvorog Ponchicks – Russian doughnuts

Submitted by Russian_Cuisine on Sat, 07/22/2006 - 11:12.
Ingredients:

1 lb tvorog (or Ricotta cheese)
2 eggs
1 cup sugar
1.5 – 2 cup flour
0.5 tsp baking soda
0.5 tsp salt
Dried apricots, raisins on taste
Vegetable oil for frying

Method:

Mix tvorog, eggs, salt, 1 cup flour, sugar, and baking soda.
Pour flour on a flat dish.
Put tvorog mix teaspoonful at a time on the flour, put 3 raisins and small cuts of dried apricots in the middle of the tvorog pieces, and roll into a ball.

Note:
The ball has to be no larger than a walnut, else it will not cook evenly.

Pre-heat oil in a fryer or in a saucepan, put tvorog balls in the oil.
Ponchick is ready when it turned to other side in oil and cooked for 1-2 minutes after that.
Take them off the fryer, and drain on a paper towel.

"Boats" from stuffed Zucchini

Submitted by Nobility_Cuisine on Sat, 07/15/2006 - 10:14.
Ingredients for 2:

4 zucchini
4 tbsp rice
0.5 lb ground meat
1 shallot onion
2 cups vegetable broth
2 tbsp parsley greens
Salt, dill, and ground pepper on your taste

Method:

Wash zucchini, cut in 2 halves.
Remove the centers of the halves.
Put halves in boiling vegetable broth, and boil for 4-5 minutes (do not over boil!)
Boil rice in salted water for about 15 minutes.
Peel onion, and cut it into small cubes.
Cut dill and parsley greens.
Add onion, dill, and parsley to rice, mix well.
Fry ground meat on a skillet for about 15 minutes with medium heating, stirring thoroughly.
Add salt and pepper to meat, and mix well.
Mix rice and meat mixes.
Fill zucchini halves with rice-meat mix.
Pre-heat an oven to 390º F.
Grease baking sheet with butter or margarine.
Place "boats" on baking sheet, and place baking sheet ino the oven for 15-20 minutes. Serve hot.