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.

Red Caviar on Crackers

Submitted by Russian_Cuisine on Fri, 07/22/2005 - 22:18.
Russian Cuisine: Red Caviar of Crackers
This recipe is adapted to the modern products available in the United States and Western Europe.

Ingredients:
1 can of red (salmon) caviar (available in any East European or Russian ethnic food store for ~$6-8)
~1 dozen crackers (I prefer Breton Multi-grain or Original)
Butter or spread (optional)

Vegetable puree

Submitted by Nobility_Cuisine on Sat, 07/16/2005 - 12:22.
Ingredients:

½ lb potato
½ lb carrot
½ lb cabbage
1 cup hot milk
3 tbsp butter or margarine (optional)
Salt on taste

Method:

Wash and peel vegetables.
Boil cabbage, carrots, and potato in different pans with a little water, until they are ready (or in a microwave for about 15 minutes.)

Blend the vegetables with hot milk, butter, and salt.
Serve hot as a garnish.

Note:

If you have a little vegetable puree, you can make a fast and easy popular Russian dish named “vegetable zapekanka”.

Vegetable zapekanka:


Heat the oven to 380 F – 400 F.
Add eggs, salt and butter to the warm vegetable puree.
Put the mix in a form, bake until the upper side is golden, or lightly brown.
Serve hot as a garnish to meat, fish, or mushroom dishes, or as a vegetable dish.

“Golubtsi”

Submitted by Russian_Cuisine on Sat, 07/16/2005 - 10:07.
Ingredients for 8:

1 large green cabbage (Savoy or another cabbage is very good too)
1 lb meat
½ lb rice
2 onions
2 medium carrots (optional)
1 cup broth
1 cup sour cream
1 tbsp any vegetable oil
5 tbsp tomato sauce (optional)
Greens, salt, and spices on taste

Method:
Grind the meat. Boil the rice until ready.

Forshmak

Submitted by Nobility_Cuisine on Sat, 07/09/2005 - 10:04.
It is a well-known dish of Old Russian, Swedish (fore smack), German (vor schmack), and Jewish cuisines. Advantage of forschmack is that is possible to cook this appetizer in multiple variations.
Everywhere herring is caught, forschmack is cooked, and it is possible to make forscmack with other kinds of sea fish.
So,

Ingredients of a basic recipe:

1 large herring or 2 herring fillets
2 hard-boiled egg
1 sour apple
1 medium onion
2 peaces white bread, soaked in milk or water
1’4 lb butter

Method:

If the herring is too salted, soak it in milk or water for 2 hours. Clean the whole fish (if you have a whole one.) and carefully take its fillets avoiding the bones. Peel and cut the apple, onion, and eggs
Grind it all together, including the soaked bread. Blend very well.
Cool in the refrigerator.

This is a cold variation of forschmack.
Hot (baked) forscmack usually contains meat.
In Jewish cuisine, any kind of forscmack has to contain the following ingredients:
Herring, eggs, bread, apple, onion.

Baked herring forscmack (19 century Russian recipe)


Ingredients:

3 herrings
1 lb boiled or baked meat
2 tbsp sour cream
1 lb meat broth
3 eggs
1 medium onion
1 tbsp butter
3 tbsp bread crumbs
Add grinded black pepper on taste

Method:

Take off fish fillets, cut them into very small pieces.
Cut the onion into small cubes.
Put the butter in the pan, set heating to low.
Cut meat into small cubes.
Whip eggs.
Add onion, sour cream, broth, herring, whipped eggs, pepper, and then the meat in the pan.
Mix very well.
Heat until it is hot, 170 F -180 F.
Pour the mix into the forscmack form with the breadcrumbs, and bake in a medium-low preheated oven until crumbs are gold or lightly brown.
Serve hot.

Chanterelles in sour cream

Submitted by Nobility_Cuisine on Sat, 07/09/2005 - 10:01.
Ingredients:

1 lb chanterelles
1 shallot onion (medium)
2 tbsp olive oil (or other vegetable oil)
2 tbsp all-purpose flour (optional)
Salt, sour cream on taste

Method:

Wash and clean chanterelles, or defrost, if you have frozen chanterelles.
Cut onion thinly and cook in a skillet with heated oil until the onion is transparent (or lightly golden.)
Pour the flour in the skillet, and mix well with onions.
Add chanterelles in the skillet, turn heat to low, and cook, stirring thoroughly, until the mushrooms give out juice, or for about 10 minutes.
Add sour cream and salt in the skillet, cook for about 7 minutes under a lid, stirring every couple of minutes.
Take off the lid, let cook for 1 more minute.
Serve with mashed, fried, boiled, or baked potatoes.

Country bread with greens

Submitted by Russian_Cuisine on Sat, 07/09/2005 - 09:58.
Ingredients for 2:

½ lb rye flour
1 lb wheat flour
1 pack yeast
1 cup water
½ cup sour milk
2 tsp salt
3 tbsp olive oil (or other vegetable oil)
1 tsp caraway seeds
1 egg
1:1:1 parsley: dill: green onions (on your taste, traditionally – some pieces)

Method:

Mix flours, sour milk and yeast dissolved in warm water, knead the dough for 15-20 minutes, then cover the dish and set in a warm place for 1 hour.