Miscellaneous

Frozen Cooked Mushrooms

Submitted by Russian_Cuisine on Sun, 10/16/2016 - 15:42.

Ingredients:

3-4 lb (1.5-2 Kg) fresh mushrooms
1 tsp salt
2 tsp vegetable oil

Method:

Clean mushrooms, and cut large ones into quarters.

Put the mushrooms into a large sauce-pan.

Turn a heating to low, and simmer mushrooms in their own juices.

Stir some times.

When the juices are almost evaporating, add a salt and a vegetable oil, stir well, and continue to simmer for about 10-15 minutes, stirring periodically.

Let to cool.

Place cooked mushrooms into 1-portion plastic bags, and freeze.

Use during 6 month when necessary.

Note:

This is one of traditional Russian ways to keep mushrooms for winter-spring consumption.

Pikeperch au Natural

Submitted by Nobility_Cuisine on Sun, 10/02/2016 - 10:43.

Ingredients:

1 fresh pikeperch, weight 3-4.5 lb (1-1.5 Kg)
1 large onion
5 bay leaf
2 tbsp vegetable oil
Salt and pepper on your taste

Method:

Peel a fish, remove fins and innards, and cut across into 0.4” (1 cm) - thick slices.

Peel an onion, and slice into thin half-rounds.

Place the fish slices into a thick-bottom sauce-pan with a lid.

Divide fish slices with the onion half-rounds.

Put bay leaves around.

Pour a cold water blended with a vegetable oil, to cover fish.

Bring to boil under a lid.

Turn a heating to low.

Sprinkle fish with a salt and a pepper, cover with the lid, and simmer for about 40 minutes.

Carefully, replace fish slices into a deep, large, flat dish, and pour juices on top.

Let to cool, and the juices turn to an aspic.

Serve cold.

Eggplants Baked in Sour Cream

Submitted by Russian_Cuisine on Tue, 09/27/2016 - 10:05.

Ingredients:

1 large eggplant
1 large onion
5.2 oz (150 g) sour cream
2 garlic cloves
Greens, salt, and pepper on your taste

Method:

Peel onions, and chop thinly.

Wash an eggplant, and cut into small cubes.

Place the eggplant pieces into a salted water for 30 minutes.

Pre-heat a skillet with a vegetable oil, put the onions into the skillet, and stir-fry until color turns gold.

Dry out the eggplant pieces, put them into skillet, and stir-fry together with onions for about 5 minutes.

Pour a sour cream into skillet, add a pressed garlic, a salt, a pepper, and greens, and stir well.

Simmer all together for 5-7 minutes on a medium heating, then serve.

Note: You may serve it cold also.

Pressed Meat

Submitted by Russian_Cuisine on Mon, 09/19/2016 - 10:17.

Ingredients:

3-6 lb pork leg, with bones
10 garlic cloves, peeled and pressed
1 bunch fresh parsley, chopped
Salt and freshly ground pepper on your taste

Method:

Wash a meat, and bring to boil in a salted water that covers the meat.

Boil for about 3-4 hours, depends on a meat weight, with a low heating.

Remove bones and skins, and chop the meat.

Stir chopped meat with greens and spices.

Cover a deep dish with a plastic wrap.

Put the skins over it.

Put chopped meat into the dish evenly, and cover with the plastic wrap.

Place a weight over it.

Let to chill, and set into a refrigerator overnight.

Remove plastic wrap, slice, and serve.

Note:

You may keep pressed meat in refrigerator for up to 1 week.

This is a basic recipe, so you may add your favorite meats, greens, and spices.

Home-Made Ricotta-2

Submitted by Russian_Cuisine on Mon, 09/05/2016 - 06:14.

Ingredients:

1 L (35 fl oz) 3.5% milk
17.5 fl oz (½ L) whipping cream
(or
1 L (35 fl oz) 0% milk
17.5 fl oz (½ L) 3.5% milk)

2 lemon, or 2 fl oz (60 mL) lemon juice, or 2 fl oz (60 mL) white vinegar
¼ tsp salt

Optional spices: oregano, anise, ground muscat nut, ground cinnamon
Optional add-ons: chocolate chips (to add to chilled cheese), ground nuts, ground dried fruits and berries

Method:

Press lemons to get a juice.

Pour a milk and a whipping cream into a sauce-pan, pour the juice into the sauce-pan.

Stir, and heat with a low heating, stirring permanently.

When bubbles increase around, check a temperature of a mixture.

It must be lower than 190 degrees F (88 degrees C).

Note: At that time, mixture looks like an oatmeal.
Continue stirring permanently!

When the temperature is 190 degrees F (88 degrees C), turn the heating off, and let to sit for 10-15 minutes.

Cover a colander from inside with a 4-folded clean fabric, and pour milk mixture into it.

Let to drip for about 10 minutes, when consistency of mixture is like a puree.

Roll the fabric ends, and press mixture until it's weight is about 12.2 oz (350 g).

Unroll fabrics, and sprinkle a cheese with a salt.

Stir a little.

Place the cheese into a clean dry dish, and set into a refrigerator to make cheese more dense.

Add spices and add-ons, if you like.

Mushroom Powder

Submitted by Russian_Cuisine on Sat, 08/27/2016 - 07:07.

Ingredients:

35 oz (1 Kg) forest mushrooms
½ tsp ground coriander seeds
7 black peppercorns
1 bay leaf
4 cloves

Method:

Clean mushrooms, slice into thin pieces, and dry out in a warm oven, or during 3-4 days under a sun.

Then, grate the mushrooms into a powder.

Grate cloves, a bay leaf, and peppercorns into a powder.

Stir ground mushrooms and ground spices, and put into a can with a tight lid.

Keep in a cold dark place.

Note:

This powder is good for adding to soups and sauces.

Drying makes a mushroom taste and aroma more intensive.

Vegetable Pancakes

Submitted by Nobility_Cuisine on Sun, 07/31/2016 - 16:24.

Ingredients:

2-3 medium potato
2-3 medium young zucchini
1 medium carrot
1 medium onion
2 fresh egg
3-4 tbsp flour
Salt, pepper, other spices on your taste
Vegetable oil for frying

Method:

Peel potatoes, carrots, and onions.

Cut out zucchini's ends.

Slice the onions into very thin half-rounds.

Shred other vegetables (do not peel zucchinis).

Stir all ingredients but a vegetable oil.

Pre-heat the vegetable oil in a skillet, and fry vegetable pancakes on both sides.

Serve with a sour cream, or with other sauce.

Note: You may use other vegetables instead, or in addition, this is a basic recipe.

The only requirement: choose young and fresh vegetables.

Turnips with Sweet Stuffing

Submitted by Nobility_Cuisine on Mon, 07/25/2016 - 19:16.

Ingredients:

6-9 turnip
1 tbsp butter
2/3 cup milk, or cream
1 egg yolk
6-9 tbsp white bread crumbs
2-3 tsp sugar
1/2 cup currants
Salt and nutmeg on your taste
1 cup Vanilla sauce

Method:

Boil turnips (or rutabagas) in water.

Cut-off the tops, and scoop out the interiors using a teaspoon.

Make a puree from the turnip interiors, a cream, and a butter.

Press currants slightly.

Stir-in bread crumbs, a salt, a nutmeg, a sugar, an egg yolk, and the currants.

Stuff the turnips with this mixture.

Cover turnips with the tops, sprinkle with leftovers of crumbs, and bake in an oven, pre-heated to 360 F (180 C) for about 20 minutes.

Serve with a Vanilla sauce.

Oven-Baked Carbonad

Submitted by Russian_Cuisine on Mon, 04/04/2016 - 05:27.

Ingredients:

2 lb (~ 1 Kg) pork fillet (carbonad)
2 tbsp mayonnaise
1 tbsp hot tomato sauce
1 tsp Dijon mustard
Salt and spices on your taste

Method:

Wash a carbonad, dry out, and set aside.

Blend a mayonnaise, a tomato sauce, a mustard, and spices into an even mixture.

Spread the mixture on the carbonad, put into a plastic bag, and refrigerate overnight.

Cover a baking sheet with a piece of a foil.

Put a baking paper's piece over the foil, and place carbonad over paper.

Make “a roof” from another piece of foil, and cover carbonad with it.

Pre-heat an oven to 390 F (190 C), and place the baking sheet into the oven.

Bake for about 50 minutes.

Then, remove the foil roof, and bake for 20 minutes more.

Slice, and serve with an any proper garnish.

It is good as hot as cold.

Home-Made Philadelphia-style Cheese

Submitted by Russian_Cuisine on Sat, 02/27/2016 - 23:11.

Ingredients:

1/4 G (1 L) milk
1/8 G (0.5 L) kefir
1 egg
1 tsp salt
1 tsp sugar
1 tsp lemon juice

Method:

Warm a kefir to a lukewarm temperature.

Bring a milk to boil, add a salt and a sugar, stir, and turn a heating off.

Pour the kefir to the milk, and stir until milk turns curdled.

Cover a colander with a 4-folded fabric, and pour curdled milk into it.

Stir for about 10-15 minutes.

Whip an egg with a lemon juice until a strong foam.

Place a milk mixture into a blender, and blend adding an egg mixture by portions.

Chill a cheese, and place into a refrigerator for about 12 hours, until it is ready.

Keep in the refrigerator up to 72 hours.