Winter salad

Submitted by Russian_Cuisine on Sat, 12/03/2005 - 21:57.
Ingredients for 4:

¼ lb herring fillet
1 large potato
2 eggs
1 shallot onion
2 cucumbers
1 sweet red pepper
¼ lb canned sweet peas
2 medium carrots
Mayonnaise or mayonnaise mixed with sour cream
Cut dill, green onions – for decoration

Method:

Boil potato, carrots, and eggs separately, until ready.
Cool and peel them.
Cut herring fillet onto small cuts.
Grate eggs, cut potato, cucumbers, and carrots into small cubes.
Clean pepper (remove stem, seeds), cut into cubes.
Peel shallot onion, then cut into thin half-rings.
Cut green onions.
Mix all ingredients, except dill and green onions.
Add mayonnaise, and mix well one more time.
Put it in salad-dish, and decorate with greens.

Deli salad with crabmeat or crabmeat imitation

Submitted by Nobility_Cuisine on Sat, 12/03/2005 - 09:59.
Ingredients for 3:

¼ lb crabmeat (or crabmeat imitation)
¼ lb celery stalks
3 hard-boiled quail eggs
1 medium shallot onion
For sauce:
1 orange
1 lemon
2 tbsp vegetable oil

Method:

Cut crabmeat into ½ inch strips, and put them in one layer on the salad dish bottom.
Cut celery stalks into thin rings.
Pour them over the crabmeat.
Slice eggs into thin circles, and put them over the celery.
Peel onion, slice it into thin rings, and pour them over the egg circles.
Squeeze orange juice, then press lemon juice, then mix oil and juices together.
Blend them.
Pour the mix over the salad, let sit 1-2 hours in a refrigerator.

Note:

You can decorate it with any green salad, and substitute imitation crabmeat for crabmeat, and chicken eggs for quail ones. Also, you can add salt and pepper.

Pie with cabbage and eggs

Submitted by Russian_Cuisine on Sat, 11/26/2005 - 00:46.
For dough:

2 cup all-purpose flour
1 pack (250 g), or 9 oz, tvorog
2 eggs
1/2 tsp baking powder
1 tbsp sugar
1/3 lb butter (or margarine)

For filling:

3 lb cabbage (or 2 lb sliced cabbage)
3 eggs
1 pack dill
1/2 cup milk
1 tbsp butter (or margarine)
Salt

Method:

Slice cabbage into short strips.
Heat skillet (or a wide, but not deep sauce pan), pour milk, and after milk is warmed up, add cabbage.
Let cabbage simmer, mixing from time to time.
Boil eggs hard, cool, clean, and grate. Cut dill.
Mix cabbage, eggs, butter, and dill.
Add salt (a little more than on your taste), and mix well.
To make dough, mix tvorog, eggs, and sugar, until sugar dissolves. Then, add melted butter, flour, baking mix, and knead the dough.
Divide into 2 pieces 1:2 sizes.
Roll out the large part of dough on dimensions of baking sheet (do not forget extra dough for edges).
Put filling evenly over it, and press a little with a spoon.
Roll out the second part of the dough, and place it over filling.
Pre-heat an oven to 390-400 F.
Squeeze the dough edges of the upper and lover dough sheets together.
Blend egg yolks, and wash the upper crust of the pie with them to cover all the dough.
Bake for about 40 minutes.
Serve hot or warm.

"Russian Forest" Salad

Submitted by Nobility_Cuisine on Sat, 11/26/2005 - 00:19.
Ingredients for 4:

½ lb cold boiled veal or beef, or beef tongue
1/2 lb boiled champignons
2 medium picled cucumbers
Green salad
1 carrot
2 potatoes
Mayonnaise, salt, pepper, other species on taste.

Method:

Cut meat into short strips, boiled champignons into small cuts.
Boil potato and carrots separately, cool.
Peel and cut into small cubes, cut cucumbers into very small cubes.
Mix meat, champignons, potato, carrots, and cucumbers, add salt and pepper, mix very well.
Add mayonnaise, and mix well one more time.
Put salad in serving dish.
Slice green salad into thin slices, and pour over salad.
Note:
You can decorate the salad with boiled or fried mushrooms.

Sochniki

Submitted by Russian_Cuisine on Wed, 11/23/2005 - 23:44.
Ingredients:

For dough:

¼ lb melted margarine
2 egg yolks
4 tbsp sour cream
2 ½ cups wheat flour
1 cup sugar
Pinch of baking soda
Salt on taste

For filling:

1 lb tvorog (or farmers cheese, or ricotta)
2 egg whites
2 tbsp flour
2 tbsp sour cream
Raisins and vanilla on taste (optional)

Method:

Potato stuffed with mushrooms

Submitted by Nobility_Cuisine on Sat, 11/19/2005 - 00:24.
Ingredients for 8:

24 medium potatoes
0.5 lb dried porcini
½ French bread
1 egg
2 leeks
1 cup any meat broth
½ cup mushroom broth (or 1 ½ cups meat-mushroom broth)
2 tbsp butter

Method:

Peel and wash potatoes. Cut off "lids" of them. Peel off the middle of potatoes.
Boil porcinis in 3 cups salt water or meat broth, and then drain them (keep the broth).
Cut them into small cubes.
Cut leeks into small cubes, fry leeks with 1 tbsp butter.
Soak bread in broth, them squeeze out the bread, and mix bread, mushroom, leeks, egg, and 1 tbsp melted butter.
Blend very well, and stuff potatoes with the mix.
Place potatoes in saucepan, cover with "lids", and pour broth in saucepan.
Boil until ready.
Serve with pickles, sauerkraut, marinated mushrooms, or with sour cream-based or yogurt-based sauces.

One of such sauces:
Add crushed garlic salt, and pepper on taste, to plain yogurt, and mix well.

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.