Quick-pickled tomatoes

Submitted by Russian_Cuisine on Sat, 03/18/2006 - 09:21.
Ingredients:

Tomatoes
3 cups water
4 tsp salt
1 tsp sugar
4-5 ml 70% vinegar
4 bay leaves
12 black peppers
5 spicy peppers
1 small hot pepper

Method:

Put salt, sugar, all the peppers, and bay leaves, in a wide saucepan salt, sugar, all the peppers, and bay leaves, and pour water and vinegar.
Mix and bring to boil.
Stick tomatoes through the fruit-stem with a thin sharp knife.
Put tomatoes in 1 layer in the saucepan for 3 minutes to boil, turn carefully after 1,5 minutes.
After 3 minutes, take the tomatoes off the saucepan and put them in a glass can.
Put the next portion of tomatoes in the saucepan with boiling brine for 3 minutes.
Continue, until the can is full.
Then, pour hot brine in the can, cover, and set in any place at room temperature overnight.

Note:

Do not worry that the tomato skin will crack; it does not exert influence on the pickled tomatoes’ taste.
Pickled vegetables, fruit, and mushrooms are extremely popular in Russian cuisine.
They are used to make various garnishes for meat, or to fish, or just to grains or potatoes on a fast day.

Fish julienne from pikeperch

Submitted by Nobility_Cuisine on Wed, 03/15/2006 - 08:30.
Ingredients for 4:

0.75 lb fish
0.5 lb porcini or other mushrooms
2 tbsp butter
1 cup sour cream
3 eggs
Salt and pepper on taste

Method:

Wash mushrooms (or wipe with wet cloth).
Cut into julienne cuts.
Wash fillets. Cut into small pieces.
Pre-heat skillet with butter and cook mushrooms until ready (for about 10 minutes).
Add salt and fillet cuts to mushrooms, mix. Put the mix in julienne dishes.
Whip egg, mix with sour cream, salt and pepper, and pour one forth part of the mix in every julienne dish over the mushroom-fish mix.
Bake in an oven pre-heated to 380º F for about 35 minutes, or until the crust turns light brown.
Serve hot. Place the hot julienne dishes on small plates.

Turnip puree

Submitted by Russian_Cuisine on Mon, 03/13/2006 - 08:30.
Ingredients:

1 lb small turnip
1 large shallot onion
2-3 tbsp red wine (Port or Cherry)
1 tbsp vegetable oil
Salt, pepper, nutmeg on taste

Method:
Peel onion and cut into small cubes.
Fry with vegetable oil until gold color.
Peel turnip, cut into 4 parts, and boil over boiling water until ready.
Mix onions, turnip, and wine, and blend until even consistency.

Before serving, you have to mix the puree with salt, pepper, and nutmeg, and warm in pre-heated to 400º F over boiling water.

Note:

You can prepare the puree without salt, pepper, and nutmeg, and keep in a refrigerator for 1-2 days, then heat with spices.

Monastery bread

Submitted by Russian_Cuisine on Mon, 03/06/2006 - 10:30.
Ingredients:

1 cup flour
1/3 cup boiled vegetables (carrots, beets, pumpkin, etc.)
Sparkling mineral water (or water with baking soda)

Method:

Mix all ingredients, knead dough. Shape into a round bread.
Sprinkle the baking sheet with 1 tbsp flour.
Place bread in an oven pre-heated to 390-400º F and bake for about 35 minutes.

Note:

You can use grated and pressed vegetables instead of boiled ones.
This bread does not contain yeast, so it is good up to 10 days.
Do not put too much water, or your bread will feel like chewing gum.
Sometimes, this bread is called "Long-life bread", because it helps maintain the stomach’s health.

Tvorog Zapekanka

Submitted by Nobility_Cuisine on Sat, 03/04/2006 - 10:30.
Ingredients:

2.5 lb tvorog
3 eggs
0.5 lb dried raisins
Sugar
Vanilla
1/8 lb breadcrumbs
1 tbsp butter
3 tbsp flour
Strawberry jam (or other jam)
4 tbsp condensed sweet milk (optional)

Method:

Knead dough with tvorog, sugar, vanilla, and 2 eggs.
Add flour, and knead the dough once more, until even consistency.
Soak raisins in hot water for 1 hour.
Add raisins to dough, mix.
Grease the baking form with butter.
Sprinkle the form with butter crumbs.
Put half of dough in form.
Spread jam over the dough.
Put second half of the dough in the form.
Whip egg yolk, and wash the top of the dough with it.

Optional: You can make a decoration ("waves", and so on) on the top of the dough.
Bake zapekanka in an oven preheated to 380º F for about 30-40 minutes.
Serve with condensed sweet milk, or with sour cream.

“Boyarin” Salad

Submitted by Nobility_Cuisine on Tue, 02/28/2006 - 09:10.
The name was given because this layered salad, after decorating, looks like an ancient "boyarin" cup. "Boyarin" means a most powerful duke or other highest noble, who decided, together with the Russian Tsar, most important political and economical tasks.
Traditionally, they sat in the a "Duma", the place where they congregated at and discoursed with the Tsar.

Ingredients for 4:

2 lb potatoes
1 lb boiled beef or chicken fillet
2-3 large shallot onions
1 can (about 1 lb) salt mushrooms
5 hard-boiled eggs
Mayonnaise or mix of mayonnaise and sour cream on taste

Method:

Wash and boil potatoes. Peel and cool.
Boil meat (beef or chicken) with spices. Cool and cut into small pieces.
Peel onions, cut into small cubes, and fry until gold color (not brown!).
Clean and grate eggs.
Cut potatoes into thin slices (or into small pieces).

Put 1/5th of the potatoes in a salad bowl (or in a serving dish).
Sprinkle with mayonnaise.
Pour 1/5th of the meat pieces over potatoes evenly.
Cut salt mushrooms into small pieces.
Pour 1/5th of the mushrooms evenly, over the meat layer.
Pour 1/5th of the onion pieces evenly over the mushroom layer.
Wash with mayonnaise, and put the next layers: potatoes, mayo, meat, mushrooms, onions, eggs, and mayo.
Repeat 5 times. The top layer has to be potatoes.
Cover the dish with a lid, and place it in the refrigerator for at least 3 hours.
To serve, cut to round section of the salad (1/3, 1/4/ 1/6 , for example – it depends your guests appetite).

Appetizer/Salad with cabbage

Submitted by Russian_Cuisine on Mon, 02/27/2006 - 09:05.
Ingredients:

1 medium cabbage
4 medium carrots
1 garlic
1 medium beet
For brine:
0.25 gallon water (or 1 liter)
1 cup sugar
1 cup 9% vinegar
0.5 cup vegetable oil
2 tbsp salt

Method:

Slice cabbage into thin stripes (size of "angel hairs")
Peel and grate all other vegetables, and mix them with cabbage.
Mix well.
Put in a glass or enameled dish. Press it.
Mix all ingredients for brine in an enameled saucepan, and bring to boil.
Pour boiling brine over the vegetable mix, until levels of vegetables and brine are equal.

Note:

You can use press for this.
Keep it in a room temperature for 24 hours, and after that, keep it in a refrigerator.
Serve as a diet dish, or as a garnish for potatoes, or for meat.

Spring salad

Submitted by Russian_Cuisine on Sat, 02/18/2006 - 11:31.
Ingredients for 4:

1 English cucumber
4 hard-boiled eggs
1 bunch green onions
4 tbsp sour cream
Salt on taste

Method:

Cut cucumber into thin 1/4 –circle pieces.
Clean and grate eggs.
Cut green onions.
Mix all ingredients together.
Serve immediately.

Trout with a pomegranate sauce

Submitted by Nobility_Cuisine on Sat, 02/18/2006 - 11:30.
Ingredients:

2.5 lb trout
0.25 lb butter
2 eggs
0.25lb lemon
Salt and pepper on taste
For sauce:
0.5 lb pomegranate juice
1 garlic glove
Tarragon, coriander, and parsley on taste

Method:

Clean fish, remove skeleton (do not breake skin, if possible).
Hard boil eggs, cool, clean, and cut into small cubes.
Cut lemon into small cubes. Cut tarragon.
Mix lemon, eggs, tarragon, salt, and pepper.
Stuff the trout with this mix.
Cook with butter until gold crust appears.
Place fish in an oven pre-heated to 370º F for 7-10 minutes.
To make pomegranate sauce, mix pomegranate juice, cut parsley and coriander, grated garlic, and salt. Blend it.
Serve hot fish with sauce and decorate it with greens and lemon slices.

Apple-Rice Zapekanka

Submitted by Russian_Cuisine on Sat, 02/11/2006 - 11:31.
Ingredients for 4:

1 cup milk
1/3 lb rice
Salt
Vanilla
2 eggs
1 tbsp sugar
1 tbsp lemon juice
2 tbsp sugar powder
1 tbsp butter (or margarine)
1.25 lb apples

Method:

Bring milk to boil after adding salt.
Add rice to boiling milk, and boil for ½ hour on low heat.
Cool the ready rice.
Mix egg yolk, sugar and vanilla, and add to rice.
Whip the egg white, then it add to rice, and mix well.
Slice apples thinly, and sprinkle with lemon juice to avoid them getting dark.
Grease the baking sheet with butter.
Put layer of rice in the baking sheet, then apples, and repeat until out of ingredients.
Sprinkle with lemon juice and sugar powder over the top.
Bake in an oven pre-heated to 380º F for about 20 minutes (it depends on the oven).