Carrot a la Korea – 2

Submitted by Nobility_Cuisine on Tue, 08/29/2017 - 17:07.

Ingredients:

2 lb (900 g) young carrot
1 head garlic
3 tbsp sugar
1 fl oz (28 g) vinegar
3.5 fl oz (100 mL) water
3.5 fl oz (100 mL) vegetable oil
½ tsp each: black pepper, coriander, dill seeds, caraway seeds
2-3 tbsp salt

Method:

Wash carrots, peel, and shred into thin long strips.

Stir the carrot with a salt and a sugar thoroughly in a deep enameled bowl, and set aside.

Peel a garlic, and press all garlic cloves.

Put the garlic into a cup, and pour a 9% vinegar into the cup.

Stir well.

Put all spices into a dry skillet, and heat it to dry the spices out.

Stir permanently.

Let spices to chill, and grate coarsely.

Pour a vegetable oil into dry, clean skillet, pour spices into the oil.

Heat the skillet until first oil bubbles.
(Do not overheat!)

Stir carrot one more time, it should give a juice at that time.

Pour vinegar-garlic mixture into carrot, and stir thoroughly.

Pour the hot oil with spices into carrot, and stir thoroughly.

Put carrots into cans, pour juices on top, and roll lids.

Place the cans into a refrigerator for 6-8 hours, and after that carrot a la Korea is ready.

Kuban's Strumbes

Submitted by Russian_Cuisine on Tue, 08/29/2017 - 16:57.

Ingredients:

1 lb – 1 lb 1.5 oz flour
24.5 oz (700 g) ground meat
1 egg
7 fl.oz (200 mL) warm water
11.5 oz (300 g) onion
3 garlic clove
2 tbsp sour cream
2 tbsp tomato paste
Salt, ground black pepper, and greens on your taste
3 tbsp vegetable oil
3-4 tbsp flour

Method:

In a large bowl, blend a warm water and an egg together.

Pour a flour into the bowl, and knead a dough.

Set aside.

Chop onions and garlic cloves, and stir a half of the onions with a ground meat.

Add a salt, a pepper, greens (and other spices, optionally) to the meat with the garlic and onions, and stir one more time thoroughly.

Divide the dough into 2 equal parts.

Sprinkle a table with a flour, and knead one of dough halves on the table one more time.

Roll this piece into long stripe (3:1 length to width).

Put one half of the ground meat with spices onto a middle of the dough stripe evenly.

Roll the dough alongside, and press the edges.

Cut a roll into 1”-width pieces.

Sprinkle a board with flour, and place the roll pieces on it.

Press on top slightly. This is not cooked strumbes.

Make a sauce: stir-fry onions and garlics in a deep skillet with a 1-2 tbsp vegetable oil.

Add a sour cream, a tomato paste, salt, and pepper.

Stir well, and simmer for about 3-4 minutes.

Pre-heat a wide deep skillet with 2 tbsp vegetable oil, and place the strumbes into the skillet.

Add 5.2 fl oz (150 mL) a warm water into the skillet, and set a heating to low.

When the water starts to boil, pour the sour cream-onion sauce evenly into skillet with strumbes, cover skillet with a lid, and simmer for about 30 minutes over the low heating.

Serve strumbes hot, and cook the second half of strumbes (or, you can freeze them until the next time).

Fish Cutlet "Siberian"

Submitted by Nobility_Cuisine on Mon, 08/21/2017 - 05:07.

Ingredients:

1 lb fresh salmon fillet
1/3 lb pork fat without skin
2 large onion
Salt and ground pepper on your taste
4 tbsp ghee

Method:

Cut a fish fillet and a pork fat into medium pieces.

Peel onions.

Grate the fish, pork, and onions together.

Add spices, and stir well.

Shape medium-size cutlets, and bake them in a pre-heated (360 degrees F, 180 C) oven until a readiness (the juice is transparent).

To serve, put a piece of cold ghee on top of the each cutlet.

Carrot a la Korea – 2

Submitted by Russian_Cuisine on Mon, 08/21/2017 - 04:37.

Ingredients:

2 lb (900 g) young carrot
1 head garlic
3 tbsp sugar
1 fl oz (28 g) vinegar
3.5 fl oz (100 mL) water
3.5 fl oz (100 mL) vegetable oil
½ tsp each: black pepper, coriander, dill seeds, caraway seeds
2-3 tbsp salt

Method:

Wash carrots, peel, and shred into thin long strips.

Stir the carrot with a salt and a sugar thoroughly in a deep enameled bowl, and set aside.

Peel a garlic, and press all garlic cloves.

Put the garlic into a cup, and pour a 9% vinegar into the cup.

Stir well.

Put all spices into a dry skillet, and heat it to dry the spices out.

Stir permanently.

Let spices to chill, and grate coarsely.

Pout a vegetable oil into dry clean skillet, pour spices into the oil.

Heat the skillet until first bubbles.

(Do not overheat!)

Stir carrot one more time, it should give a juice at that time.

Pout vinegar-garlic mixture into carrot, and stir thoroughly.

Pour the hot oil with spices into carrot, and stir thoroughly.

Put carrots into cans, pour juices on top, and roll lids.

Place the cans into a refrigerator for 6-8 hours.

After that carrot a la Korea is ready.

Fish Pie “Magadan”

Submitted by Nobility_Cuisine on Mon, 08/14/2017 - 05:14.

Ingredients:

For dough:

3-4 cup flour
2 egg
2.5 oz (65 g) butter
1 tbsp sugar
1 pinch salt
8.8 fl oz (250 mL) lukewarm milk
0.4 oz (11 g) yeast

For stuffing:

1-2 lb fresh salmon, or other fish
1 bunch parsley
1 bunch dill
2-3 large onion
Spices for fish

Method:

Melt a butter.

Mix all dry dough ingredients in one bowl, and all liquid ones in an other bowl.

Mix all ingredients together in the larger bowl.

Knead a non-stick dough (add flour when necessary), cover the bowl with a clear wrap, and place it to a warm place for 4-5 hours, before you cook pies.

Meanwhile, make a stuffing for pie.

Cut fish fillets into small pieces.

Sprinkle the fish with spices and a salt, and stir well.

Set aside.

Chop greens, and stir them.

Chop onions.

Divide the dough into 3 equal parts.

Roll all 3 parts on a baking pan's size, and cover the pan with one of them.

Press the dough to a bottom and sides of pan, and put the fish evenly into pan.

Cover fish with second part of dough.

Stir chopped onions and greens together with spices, a pepper, and a salt, and spread over dough in pan.

Cover all with third part of dough, and pinch sides thoroughly.

Pre-heat an oven to 320 F (160 C), and bake pie for about 35 - 40 minutes, until a gold crust increases.

Take pie from the oven, spread small piece of butter on top, and serve hot.

Mushroom Soup with White Beans

Submitted by Russian_Cuisine on Mon, 08/14/2017 - 04:59.

Ingredients:

11.5 oz (300 g) fresh mushroom
3.5 oz (100 g) cooked white beans
2 bay leaf
2 tbsp vegetable oil
2 carrot
1 onion
2 potato
Salt and pepper on your taste

Method:

Put beans in a large sauce-pan, add a boiling water, put bay leaves, and bring to boil.

Boil for about 3 minutes, and set aside.

Boil mushrooms in a smaller sauce-pan, then take them out, press a little, and grate them.

Pour a mushroom broth to the sauce-pan with beans.

Chop onions and potatoes separately.

Grate carrots.

Stir-fry mushrooms with a vegetable oil for 2-3 minutes, add the chopped onions, and stir-fry 2 more minutes.

Put fried mushrooms and onions into sauce-pan with beans.

Sprinkle with your favorite spices, and bring to boil.

Add the carrots and potatoes into sauce-pan with beans, and cook all together for about 10 minutes.

Starlet in White Wine

Submitted by Nobility_Cuisine on Sun, 08/06/2017 - 20:20.

Ingredients:

3-4 lb starlet (or other fish of that range, with a few bones)
1/2 - 1 bottle white table wine, not strong
2 oz (50 g) butter
1 lemon

Method:

Wash a fish thoroughly, and cut into portion pieces.

Put the fish into a sauce-pan, and pour a wine up to medium of the fish hight.

Remove seeds from a lemon, cut it into wedges, and put them into the sauce-pan.

Cut a cold butter into medium pieces, and put them into the sauce-pan.

Cover sauce-pan tightly, and set over a spirit lamp.

Light the lamp, and cook for about 15 minutes.

A dish is ready, serve it hot.

Buzhenina with Beer

Submitted by Russian_Cuisine on Sun, 08/06/2017 - 20:00.

Ingredients:

3-4 lb pork leg
1 bottle dark beer
5-10 peppercorns
5-10 allspice
2 bay leaf
1 carrot, ground
1 large onion, chopped
3 tbsp flour

Method:

Wash a pork leg, dry it out, roll in a piece of a thin fabrics, and put into a stew pan.

Grate 2 handfuls of a usual hay. and sprinkle into the pan.

Pour a cold water on top, to cover the pork meat.

Put ground vegetables, allspices, peppercorns, and bay leaves into pan.

Bring to boil twice, then uncover meat, and put it back into pan.

Pour a beer into pan, cover pan with a lid, and simmer until readiness.

To serve, take meat out of pan, and filter a sauce into a sauce-pan.

Thicken the sauce with a flour, and pour over meat.

Cream-Honey with Berries

Submitted by Nobility_Cuisine on Sat, 07/29/2017 - 20:59.

Ingredients:

1 lb (450 g) liquid honey
1.7 oz (50 g) hard honey
1.7- 3.5 oz (50-100 g) berries

Method:

Prepare berries: wash them, let them to dry out, remove stems and seeds if necessary.

When the berries are very juicy, dry out them in a warm oven.

Then, make a puree from berries.

Put a hard honey, and pour a liquid honey into a bowl.

Blend together for about 7 minutes, until color of the honey turns much lighter.

Add a berry puree, and mix well, then blend together for 1 minute.

A consistency of a mixture turns liquid.

Pour the mixture into a glass can, cover tightly with a lid, and set in a refrigerator.

Consistency of mixture turns like a sour cream.

Keep mixture in a refrigerator for about 1-2 weeks.

Buckwheat – Vegetable Soup

Submitted by Russian_Cuisine on Sat, 07/29/2017 - 20:53.

Ingredients:

½ cup dry buckwheat
½ G (2 L) water
1 carrot
2 potato
Greens and salt on your taste

Method:

Wash a buckwheat in a cold water, then dry it out.

Peel vegetables.

Shred carrots, and cut potatoes into cubes.

Bring ½ G water to boil.

Put the buckwheat and the vegetables into the water, and bring to boil.

After start of boiling, decrease a heating to low, add a salt, and boil a soup until a readiness.

To serve, chop greens, and sprinkle every portion.

Note:

You may use other grains instead of buckwheat.