Salmon with pine nut butter

Submitted by Nobility_Cuisine on Sat, 11/12/2005 - 22:27.
Ingredients for 4:

4 pieces salmon filets by ½ lb each
¼ cup pine nut oil
¼ cup butter
¼ cup crushed pine nuts
2 tbsp red wine
2 tbsp lemon juice
2 tbsp cut chives
1 garlic clove, crushed

Method:

Wash salmon, and put in small saucepan.
Mix pine nut oil, red wine, lemon juice, and chives, pour over salmon, and mix.
Cover saucepan with lid, and place it in refrigerator for 3 hours.
Mix butter and crushed pine nits, and roll out the mix on waxing paper, then put the paper with the butter-nut layer in the refrigerator for 3 hours.
Fry salmon fillets for 5 minutes per side, pouring 1 tbsp marinade over each piece.
Put fish fillets on serving dish, and put thin slices of butter-nut mix over them.
Serve with boiled potatoes.

Simple Yeast Blinis

Submitted by Russian_Cuisine on Sat, 11/12/2005 - 00:32.
"Blinis" is just multiple of "blin".

Ingredients:

1 lb all-purpose flour
2 cups milk
3 eggs
1 tbsp butter
1 pack yeast
1 tbsp sugar
½ tsp salt

Method:

Warm up 1 cup milk (do not boil!), dissolve yeast in it, then add all the flour and knead the dough. Set in warm place for 1 hour.
Warm up one more cup of the milk. Add salt, sugar, egg yolks.
Blend well, and add the mix into raised dough. Blend all together, and let to stand.

Blinis with assorted filling (noble variation)

Submitted by Nobility_Cuisine on Sat, 11/05/2005 - 21:34.
Ingredients:

1 lb all-purpose flour
2 cups milk
3 eggs
1 tbsp butter
1 pack yeast
1 tbsp sugar
½ tsp salt

Method:

Warm up 1 cup milk (do not boil!), dissolve yeast in it, then add all the flour and knead the dough. Set in warm place for 1 hour.
Warm up one more cup of the milk. Add salt, sugar, egg yolks.
Blend well, and add the mix into raised dough. Blend all together, and let to stand.
Whip egg whites, and add them to a dough, blend, and cook blinis.
Blinis are not fried in fat like most foods. The purpose of the oil is to prevent sticking.
Heat the pan well, and pour in about 1 tbsp of blinis dough, then swirl about the pan until evenly spread across the bottom. After 1 minute, turn the blin over, cook again until light brown.
A blin has to be thin! If you get thick blinis, add warm milk into the dough, and blend.
Often, the first blin is thorn. Russians have a phrase, "The first blin is like a lump", or "You must spoil before you spin, practice makes perfect".
The next blinis come better after that.
Put the ready blinis on serving dish, stacked (traditionally, 1 serving is 10 blinis).
Serve with any sweet or non-sweet filling or dip.

For filling:

1/2 tsp butter
1 tbsp any caviar
1 tbsp sour cream
1 thin slice smoked steelhead fillet
1 anchovy
1 sprat

Cook simple yeast blinis by the previous recipe.
For the next, I will interpret for you a part of one of the Checkhov’s short tales:
"…At last, a cook with a plate of blinis appeared…
Simeon, with a risk of burning of his fingers, grabbed two of the top, hottest, blinis, and slapped them palatably on his own plate. The blinis were roasted, porous, and pudgy, like a merchant daughter’s shoulder.
Simeon smiled with pleasure, and sprinkled them with hot butter. After that, inflaming his appetite, and enjoying with the idea of their taste, he slowly, in order, greased them with caviar.
The spots, the caviar didn’t ingress, he covered with sour cream…
All that remained was to eat, didn’t? But no!
He looked at his handwork and left unsatisfied.
After short consideration, he put a thin fat slice of steelhead fillet, anchovy, and sprat on blinis, then, rolled up both blinis…"

Vareniki with cabbage and mushrooms

Submitted by Russian_Cuisine on Fri, 11/04/2005 - 21:21.
Ingredients for 8:

3 cups wheat flour
1 cup water
6 tbsp vegetable oil
1 lb cabbage
½ lb mushrooms
1 onion
Salt on taste

Method:

Clean and wash mushrooms and boil until ready (10-15 minutes), then dry and cut into small cubes.
Slice cabbage thinly into short thin stripes, fry for 15 minutes on a pre-heated skillet with 3 tbsp oil, stirring thoroughly. Cut onions into small cubes, fry with 2 tbsp oil.
Mix cabbage, onions, salt, and set aside.
Make dough with flour, water, salt, let stand for 20 minutes in a warm place.
Roll out dough thinly, shape circles from it with cup or glass.
Put 1 tsp cabbage-mushrooms mix on the center of piece of round dough, and pinch the edges of the dough. Traditionally, vareniki have a semi-circular shape.
Boil water or broth, add vareniki in it and boil for 15 minutes on low heating or until ready.
Serve with sour cream, or sprinkle with vegetable oil and salt.

Other “Southern” Salad

Submitted by Russian_Cuisine on Sat, 10/29/2005 - 21:21.
Ingredients:

1/2 lb sweet red pepper
1/2 lb tomatoes
1/3 lb onions
1/3 lb cucumbers
1/3 lb breadcrumbs
1/3 lb yogurt or sour cream
Salt and pepper on taste

Method:

Cut off pepper seeds.
Cut pepper into long thin stripes.
Cut tomatoes and cucumbers into medium-size pieces.
Cut onions into small cubes.
Cook breadcrumbs on a skillet until a nice aroma arises.
Mix vegetables and breadcrumbs, add salt (and, optionally, black pepper).

Asparagus and ham

Submitted by Nobility_Cuisine on Sat, 10/29/2005 - 09:53.
Ingredients for 4:

3/4 lb trimmed thin asparagus
4 slices boiled ham
1 cup grated cheese
1 1/4 light cream
1 cup chicken broth
1 tbsp butter
1/4 tsp ground nutmeg
1 lemon
1 tsp sugar
salt and peper on taste

Method:

Bring to boil 2 cups water, add salt, sugar, and lemin juice, put asparagus, and cook for 15 minutes, ot until asparagus is tender but still firm.
Mix in small saucepan chicken broth and cream and cook until reduced by half.
Add salt, pepper, and nutmeg, mix, and remove saucepan from the heat.
Drain asparagus, divide into 4 bundles, and roll each one in a slice of ham.
Preheat oven to 400 F.
Grease with butter ovenproof dish, put bundles in it.
Pour sauce from saucepan over the top, then sprinkle with grated cheese, and bake asparagus with ham for 20 minutes, or until bubbling and golden brown.
Serve immediately.

Goulash in the pot

Submitted by Nobility_Cuisine on Sat, 10/22/2005 - 11:11.
Ingredients:
2 lb beef (no bones)
2 lb potato
5 tbsp oil
1 large onion
1 large sweet pepper
½ lb tomatoes
1 tbsp wheat floor
1 tbsp red pepper
½ tsp marjoram
½ tsp black pepper
½ tsp salt

Method:
Slice the onions thinly. Fry them in oil until they turn golden. Turn off
heat, and mix onions and red pepper.
Cut meat by cubes 1" x 1" x 1", and add it to onions. Sprinkle with marjoram and
black pepper, mix well, and then add 2 tbsp water and cook on low heating, stirring
every minute. When juices start to evaporate, add 2 tbsp of water or dry
wine.
Peel, wash, and cut potatoes into medium cubes. Remove seeds from sweet
pepper, wash, and slice into thin stripes.
When meat is mild, add the potatoes and sweet pepper.
Cover, and let it simmer.
After 10 minutes, add cut tomatoes and salt.
Pour goulash in pots; add water, cover, and place in cold oven.
Heat oven to 380° F and cook for 1 hour, or until meat and vegetables are ready.
When it is done it should be bright red, and spicy.

Note: Traditional Hungarian cuisine, where goulash is most popular,
add dumplings or noodles.
In Russian cuisine, goulash was and is a popular dish, and
is very appropriate when you have to feed a big number of people.

Simplest apple pie “Charlotte”

Submitted by Russian_Cuisine on Sat, 10/22/2005 - 00:24.
Ingredients:

1 cup flour
1 cup sugar
3 eggs

Method:

Stir sugar and eggs then mix this with flour, knead the dough.
Peel and cut apples into small cubes, put them in greased baking form.
Pour the dough over them and shake the form (the dough has to be on the form’s bottom too.
Bake in an oven on low heat.

Dessert Pavlova

Submitted by Nobility_Cuisine on Sat, 10/15/2005 - 22:31.
This recipe was created in 1929 in New Zealand or in 1934 in Australia (these two countries are now trying to prove in a court whose recipe this originally is: Australia’s or New-Zealand’s.
This dessert was created in honor of the famous Russian ballerina Anna Pavlova, after her tour in 1926 in Australia and New Zealand. Note that this dessert is one of the national symbols of New Zealand, and one of the national symbols of Australia.

About Anna Pavlova, the most celebrated dancer of her time:
born Jan. 31 (02/12 new style), 1881, St. Petersburg, Russia
died Jan. 23, 1931, The Hague, Netherlands.
Pavlova studied at the Imperial School of Ballet at the Mariinsky Theatre from 1891, joined the Imperial Ballet in 1899, and became a prima ballerina in 1906. In 1909 she went to Paris on the historic tour of the Ballets Russes. After 1913 she danced independently with her own company throughout the world, and in 1926 she went on tour to Australia and New Zealand.

In the "Good Food Guide" to British Isles restaurants in 1977, a glossary of food terms referred to the Pavlova as a New Zealand offering, which changed next year to say Australian. Hilary Fawcett, who compiled the glossary, wrote about the change: "There does seem to be some controversy as to whether the wretched thing originated in New Zealand or Australia and I was reduced to doing a straw-vote count."
This recipe has comparatively low calories, and is appropriate for people who are on a diet.

The main idea of this dessert is a combination of meringue, cream, and fresh fruit and berries.
The difference between its and a usual meringue’s crust is its mildness compared to meringues, and, hence, it being less crumbly and crispy.
Like every great recipe, it gives you the freedom to create your own versions.
What you can vary:
You can vary the temperature and length of time you bake the meringue crust (If you like a milder meringue crust, bake the crust for 1.5 hour on 285 F, and if you like a more dry and crispy crust, bake for 3 hours on 230 F.)

You can make 1 crust or 1 crust and small round meringues, and place meringues on its border.
You can use your favorite creams that gives you a possibility to create many different desserts.
You can place a layer of ice cream before the layer of cream on the crust.
You can use different berries and fruit for different cases. Traditional fruit-berry layers contain pieces of kiwi and strawberry.



Ingredients:

4 egg whites
16 tbsp sugar or sugar powder
1 tsp white wine vinegar
2 tsp corn starch
vanilla extract on taste
Whipped cream ½ lb
Fruit and berries on taste (traditionally, 3 kiwi and 10 strawberries)

Method:

This is the version that takes less time.
Place very cold egg whites into a very clean, dry dish.
Whip 4 cold egg whites to strong foam, until tall peaks.
Add 16 tbsp sugar or sugar powder into small portions (1/2 tbsp), continuing whipping.
When you use all sugar, add 1 tsp white wine vinegar, continuing whipping.
Add 2 tsp corn starch and some drops of vanilla extract, then stop whipping and blend all on low speed.
Preheat oven to 370 F.
Draw a ring the size of a large plate on baking paper. Cover a baking sheet with this paper.
Pour the mix over the ring, and make an even, round layer of the mix.
Place baking sheet in the oven, reduce heating to 330 F.
Bake for 1 hour (do not open the oven’s door!)
Turn heating off and let the crust cool in the oven (do not open the oven’s door!)
Place the crust upside-down on a plate.
Put your favorite cream, or just whipped cream on the crust.
Put fruit pieces and berries (traditionally, kiwi and strawberries) over the whipped cream, and serve immediately.

“Zapekanka” – Tvorog – cream wheat baked pudding

Submitted by Russian_Cuisine on Sat, 10/15/2005 - 00:12.
Tvorog is a product of sour milk. The closest American analog is cottage cheese with small curds, but it has a different taste.
You can buy (or at least find out where to buy) tvorog in any Russian store.

Ingredients for 2:

1 pack of tvorog (250 g). or ½ lb cottage cheese.
2 eggs
3 tbsp (or 1 pack) cream wheat, or bread crumbs
1 tbsp sugar
½ cup raisins
½ tsp baking soda
½ tsp lemon juice
Vanilla on taste
Kefir or sour cream
1 tbsp margarine