“Southern” Salad

Submitted by Russian_Cuisine on Sat, 08/20/2005 - 18:20.
Ingredients:

1/2 garlic head
1 cup walnuts (peeled)
1 lb home cheese
Salt
Parsley
Coriander

Method:

Cut every ingredient into very small pieces.
Blend them together. Serve with any green salad and fresh bread.

Fish Galantine - Appetizer

Submitted by Nobility_Cuisine on Sat, 08/20/2005 - 08:20.
Ingredients for 4:

1 lb fish fillet with skin
3 pieces wheat bread without crust
1/2 cup milk
2 tbsp butter or margarine
1 egg
Greens, salt and black ground pepper on taste
1/2 lemon

Method:

Peel off fish skin, cut and grind fish fillet.
Soak the bread in milk, and grind together bread and fish.
Melt margarine or butter.
Whip egg.
Mix together ground meat and bread, melted margarine, whipped egg, salt end pepper.
Blend mix until you get even consistency.
Cover the fish skin with the mix, and carefully roll it up.
Place galantine in a tight, fabric bag, and boil in salted water for about 20 minutes.
Dry and cool under press. You can use broth for fish jelly.
To serve, cut with a very sharp knife into thin slices, and surround with thin lemon slices and greens (dill, parsley, etc.) on the serving plate.

Fish cutlets - Main dish

Submitted by Russian_Cuisine on Sat, 08/20/2005 - 08:19.
This is a basic recipe.

Ingredients for 4:

1 ¼ fish fillets without bones and skin (preferable, non-fat fish like cod or hake)
2-3 slices of white bread
½ cup milk
3 tbsp breadcrumbs
1 egg
2 tbsp vegetable oil
1 tbsp thinly cut green onions (optional)
Salt, pepper on taste

Method:

Soak bread in milk and knead.
Grind fish fillets, or cut them into small cubes.

Astrakhan’s uha - Soup

Submitted by Russian_Cuisine on Fri, 08/12/2005 - 20:37.
Astrakhan is an ancient city of about 2 million people in the delta of the greatest Russian river, Volga, and it is on the shores of the Caspian Sea and also riverside.
Astrakhan is a famous center of catching and cultivation of the sturgeons, and a center of the productions of black caviar.
In the “good old times” there were plenty of sturgeons in the Volga delta. Now, there are much fewer of them, but sturgeons are still common food for Astrakhan’s region’s inhabitants.

Cod liver salad 1 - Salads

Submitted by Nobility_Cuisine on Fri, 08/12/2005 - 20:30.
This recipe with fish liver is very old. Before 1917, it contained fresh, boiled with greens and salt fish liver. Later, this was one of the most popular Soviet salads (the main problem was to get a can of “Cod liver in oil”). The recipe is one of the simplest, and very tasty. A person who lives in USA can get such cans in any European/Russian deli shops.
This recipe, like many Russian ones, allows variations in ratios of ingredients, and allows adding other ingredients.
Basically, this is a recipe from Old Russian cuisine, where fish liver was usual food, and every wife could choose which liver she preferred today for her family: burbot, pike perch, pike or any other one. Burbot’s liver is considered the tastiest (if choosing from river fish). An advantage of this salad is that it takes no more than 10 minutes to prepare.

Basic ingredients:

1 can “Cod liver in oil”
1/2 medium shallot onion
2-3 hard-boiled eggs
Salt on taste

Method:

Cut onion into very small pieces.
Note: You can pour hot water over it and then dry, if you do not like onions’ bitter taste.
Grate eggs in a dish.
Pour onion pieces in the dish.
Put pieces of cod liver in the dish and mix until even consistency.
Note: You can make this salad in a blender, but it is delectable if you mix it with a fork.
If you find the salad a little dry, add oil from the fish can, in drops, or add 1 tbsp mayonnaise, or 1 tbsp mayonnaise/sour cream mix.

A very similar recipe is “Salad from cod liver with fresh cucumber”.
If compared with the basic recipe, the additional ingredients are thinly cut cucumber, and pepper on taste. You have to add these ingredients to the basic salad, and mix until even consistency.

Beets, cheese, nuts and cucumbers - Salad

Submitted by Russian_Cuisine on Sat, 08/06/2005 - 10:20.
Do you like beets? No? Well, the secret is how to cook them!
Try this simple and tasty appetizer, and don’t tell me you don’t like this.
Play with exact ratios of the ingredients in this appetizer, which the Russians call “Beets, cheese, nuts & cucumbers,” and get your own unique recipe.

Ingredients:

Boiled beets (from can, possible)
Shredded cheese
Crushed nuts
Marinated or salted cucumbers (not sweet!)
Garlic (crushed)
Mayonnaise (on taste)

Cutlets Pozharsky

Submitted by Nobility_Cuisine on Sat, 08/06/2005 - 10:11.
There are many legends about this recipe, but we consider the following one the most believable.
A tavern, which belonged to the Pozharsky family, was in the small town Torzhok, which is on the Moscow-St.Petersburg road.
Emperor Alexander the First had to stop because his coach‘s wheel was broken, and his servant ordered a breakfast for the Emperor and his court. The Pozharsky tavern was the most respectable around, so they got this order.
But, there was a problem with the veal cutlets in this order.
The host tried to explain that it is not possible to get the veal cutlets, for he had no veal meat in his kitchen.
Nobody heard him.
Then, the smart hostess, Daria Pozharsky, decided to help her husband: she took a chicken and started to cook it by her own recipe.
When the Emperor ate these cutlets, he asked about their recipe, because he liked them very much.
When he found out that this was a chicken cutlet, he laughed, gave this recipe the name “Pozharsky’s cutlets” and ordered for Pozharsky to be the Provider of this dish for the Emperor’s Court.
Over the course of a day, the tavern became famous, and many well-known people went to dinner there.
For example, the most famous Russian poet, Alexander Pushkin was there and wrote a part of a poem about the tavern.

This tavern was a museum for many years, but in 2003 the old building burned down.
Cutlets “Pozharsky” are still in many restaurants’ menus.

Cutlets “Pozharsky”

Ingredients for 3:

1 chicken
6 pieces white bread,
1 stick of frozen butter
Pepper and salt on taste
3 eggs
3 tbsp white bread crumbs

Method:

Remove skin and bones of the chicken.
Grind the meat.
Soak white bread pieces in water or milk, mix it with ground meat, add half-stick frozen and shredded margarine or butter, salt, pepper, and grind this once or twice all together, then knead.
Whip eggs.
Take about ¼ lb mix, make an oval-shaped cutlet with wet hands, put a small piece of butter in the middle of cutlet. This is necessary to get a juicy cutlet.
Dip the cutlet in the whipped eggs, then roll the cutlet in breadcrumbs, and fry in a preheated skillet for about 2-3 minutes per side. You have to fry with butter or margarine.
When all the cutlets are done, place them in a preheated to 380 F oven for about 10 minutes.
Serve 2 cutlets per serving, with green peas, asparagus, cauliflower, potatoes, carrots, cabbage, and other, boiled in lightly salted water, vegetables on your taste.
Milk sauce is recommended with the vegetables.

Milk sauce:

Ingredients:

3 tbsp all-purpose flour
½ cup milk
Spices on taste (optional)

Method:

Cook 3 tbsp flour in a skillet, stirring, until the nut aroma appears. Add ½ cup of milk to the skillet in a thin stream, mixing thoroughly. When the sauce becomes a little denser than sour cream, it is ready. Of course, you can add your favorite spices to the sauce, if you like.
Pour the sauce over vegetables in a serving dish. Serve immediately.

"Carrots, cheese, nuts and garlic" - Salad

Submitted by Nobility_Cuisine on Fri, 07/29/2005 - 13:16.

This is simple and tasty appetizer,or salad

Ingredients:

Carrots (peeled and shredded thinly)
Shredded cheese
Crushed walnuts
Crushed garlic
Mayonnaise on taste

Method:

Mix shredded carrots and cheese in a dish, and then add crushed walnuts, crushed garlic, and mayonnaise.
Mix very well.
Serve immediately.

Blinis 1

Submitted by Russian_Cuisine on Fri, 07/29/2005 - 10:20.
Ingredients:

½ cup flour
½ tsp baking soda
½ tsp citric acid
1 tsp sugar
¼ tsp salt
3 eggs
1/2 qt milk
3 tbsp olive oil (or other vegetable oil

Method:


Mix everything, except for 1 tbsp of oil, in the dough. Blend well.
The dough has to not be thick.
Note: If the dough is too thick, add more milk and mix well; if the dough is too thin, add 1 tbsp flour, mix well, and evaluate, if it is necessary to add more flour.

Salad-cocktail “Mimosa”

Submitted by Nobility_Cuisine on Fri, 07/22/2005 - 22:18.
Ingredients for 6:

1 can fish in oil
3 boiled medium carrots
3 hard-boiled eggs
1 shallot onion
Mayonnaise on taste

Method:

Knead fish in a serving dish.
Cover it with a thin layer of mayonnaise.
Grind carrots into the serving dish.
Cover it with a thin layer of mayonnaise.
Grind egg whites into the serving dish.
Cover it with a thin layer of mayonnaise.
Cut onion into small cubes; pour them evenly into the serving dish.
Cover it with a thin layer of mayonnaise.
Grind egg yolks; pour them into the serving dish.
Cover it with a thin layer of mayonnaise.

The salad-cocktail “Mimosa” is ready.