Submitted by Russian_Cuisine on Sat, 05/23/2015 - 23:37.
1 pork knuckle
3 chicken breast
2 garlic head
5 bay leaf
Salt and black pepper on your taste
Pour 1/2 G (2 L) water into a large sauce-pan, put the knuckle, and bring to boil.
Remove a foam when necessary.
Boil under a lid for about 3 hours on a low heating.
After 2 hours, add the chicken breasts and bay leaves into the sauce-pan.
When ready, remove pork bones, and chop all meats.
Put meats into a deep dish, sprinkle with a pressed garlic, salt, and pepper, and stir well.
Then, press meat with a weight.
Or, put meat in a plastic bag, roll it tightly, place the bag between two cutting boards, and put the weight on top.
Place it in a refrigerator overnight.
Then, slice and serve, or roll a headcheese with a foil, and keep in the refrigerator.
Submitted by Nobility_Cuisine on Sun, 03/08/2015 - 11:14.
28 oz (800 g) mixed mushrooms, fresh or frozen
1 large onion
2.2 oz (60 g) butter
1 bunch of parsley, chopped
2 fresh egg yolks
Salt and pepper on your taste
Clean the mushrooms if necessary.
Cut into medium pieces.
Peel and chop the onion, and stir-fry with the butter in a large sauce-pan for about 3 minutes.
Add mushrooms, and cook for 3 minutes more over a low heating, stirring some times, then season with the salt and pepper, and continue cooking for 20 more minutes.
Press the lemon juice, and whip the egg yolks and juice together.
Pour the juice-egg yolk mixture over mushrooms, stir well, and remove from heating.
Sprinkle with the chopped parsley, and serve.
This dish can be standalone one, or a part of a complex garnish.
Submitted by Russian_Cuisine on Sun, 02/22/2015 - 11:30.
17.5 oz (500 g) cauliflower
17.5 fl oz (500 ml) water
3.5 fl oz (100 ml) 9% vinegar
5.2 oz (150 ml) vegetable oil
2 tsp sugar
2 tsp salt
Garlic, peppercorns, bay leaves on your taste
Disassemble the cauliflower into medium florets.
Bring 1 L (1/4 G) to boil, and boil the florets for about 5 minutes.
Put florets into a colander, wash with a cold water, and let to drip and to cool.
Put the peeled garlic cloves, sugar, peppercorns, bay leaves, sugar, and salt into a sauce-pan for a brine.
Pour the 17.5 oz water, vinegar, and vegetable oil into the sauce-pan.
Bring to boil stirring some times.
Pour a ready brine into a dish with florets, stir carefully.
Let to cool, and marinated cauliflower is ready.
Keep it in a glass dish with a lid, in a refrigerator.
Submitted by Nobility_Cuisine on Sat, 01/17/2015 - 19:08.
6-8 coquille Saint-Jacques
2-3 large potato
3 tbsp ground hard cheese
1 tsp lemon peel
1 tbsp vegetable oil
1 tsp truffle oil
1 tbsp butter
15 g green salad leaves
6-8 cherry tomato
1 shallot onion
1 stalk thyme
Salt and pepper on your taste
Boil (or microwave) the potatoes, and make potato puree with the butter, ground cheese, and chopped lemon peels.
Put the potato puree on an oven-safe serving dish, and broil on a medium heating for about 1 minute.
Sprinkle the coquilles Saint-Jacques with salt and pepper.
Pre-heat the vegetable oil with the thyme, and fry coquilles Saint-Jacques on both sides.
Remove, and heat the salad leaves and cherry tomatoes in a same skillet for about 1 minute with a low heating.
Peel the onions, and slice into rounds.
Put coquilles Saint-Jacques over a potato bedding, place the salad leaves and cherry tomatoes on top.
Decorate with thyme and slightly fried onions, and pour the truffle oil on top.
Submitted by Nobility_Cuisine on Sat, 01/03/2015 - 19:03.
Originally, taramosalata is a spread with a smoked herring roe, and it is a national Greek dish.
But it was not traditional for Russia, to smoke the roe.
So, Russian-style taramosalata contains slightly different ingredients:
5.2 oz (150 g) any salted caviar
5.2 oz (150 g) white bread without crust
4 fl oz (120 ml) milk
5.2 oz (150 g) Ricotta cheese (or tvorog, rubbed through a sieve)
1.7 oz (50 g) vegetable oil
Juice of 1/2 lemon
1 tbsp beetroot juice
Soak the bread in the milk for 2 minutes, then squeeze, and stir bread with the roe.
Whip the cheese, and bread with roe together.
Continue whipping, adding the oil and lemon juice by drops, until getting an even and fluffy consistency.
Add the beetroot juice, and whip all together for about 2 minutes.
You may add spices on your taste.
You may keep this spread in a refrigerator up to 2 days if cover tightly dish with spread.
Submitted by Nobility_Cuisine on Sun, 10/26/2014 - 11:47.
Ingredients for 4:
4 large, or 8 small artichokes
1 glass dry white wine
3 tbsp (20 g) dried mushrooms
1 bunch Italian parsley
1 bread slice
2 oz (50-60 g) chopped bacon
2.5-3 oz (80 g) chicken livers
1/2 cup chicken broth
2 tbsp butter
Salt and ground pepper on your taste
Soak the dried mushrooms in a lukewarm water for about 2 hours, then dry out, and chop thinly.
Clean and wash the artichokes, remove outer leaves.
Bring 1/4 G (1 L) water to boil, add the lemon juice, and put artichokes into the almost boiling water.
Blanch, until water comes back to boil, turn a heating off, and let to cool.
Remove artichoke's stalks, and scoop out their insides.
Chop the soft parts of stalks and insides thinly, and dry out.
Soak the bread slice with 2 tbsp water, then squeeze to dry.
Chop the bacon, sausages, parsley, chicken livers, onions, and bread.
Stir all chopped ingredients, add the egg yolk, salt, and pepper, and stir well.
Fill the artichokes with this mixture.
Rub a baking pan with the 1 tbsp butter, put stuffed artichokes there, sprinkle them with 1 tbsp warmed butter, and sprinkle with the pepper.
Cover the dish with a lid, and bake for about 30 minutes in an oven, pre-heated to 340 F (170 C).
Then, pour the wine over artichokes, cover the lid, and bake for another 30 minutes.
Submitted by Nobility_Cuisine on Sun, 10/12/2014 - 09:14.
Ingredients for 8:
18 oz (500 g) pumpkin
4 oz (125 ml) milk
1 tbsp corn or potato starch
Pinch of ground cinnamon
Pinch of ground ginger
Pinch of ground cardamom
Pinch of salt
4.5 oz (150 g) sugar
10 egg whites
For 8 baking dishes:
2 tbsp butter
2 tbsp light brown sugar
Bake the pumpkin in an oven, or in a microwave.
Pumpkin is ready when fork or the tip of a knife pierces the flesh easily, like butter.
Using a spoon, scrape off pumpkin flesh, and blend pumpkin to puree.
Rub the baking dishes with the better, and sprinkle evenly with the brown sugar.
Mix the milk, 1 tbsp sugar, spices, and starch, and heat.
Bring milk mixture to boil, and boil for about 2 minutes until thickens.
Then, put into a large dish, stir-in pumpkin puree, and cool.
Whip the egg whites to a strong foam, and continue whipping, adding sugar a spoonful.
Stir-in one third of whipped egg whites to pumpkin-milk mixture, then add egg whites leftover, and stir well.
Put mixture into baking dishes, and bake with a medium heating for 15 - 20 minutes, until a casserole gets golden color.
Take out, sprinkle tops with sugar, and serve immediately.
Submitted by Nobility_Cuisine on Sun, 09/28/2014 - 06:05.
2 lb peeled pumpkin, or pumpkin and apples
3 large lemons
2 lb sugar
Wash the pumpkin and apples, remove seeds if necessary. Cut into 0.5-inch size cubes.
Wash the lemons, remove seeds, and grate.
Mix together pumpkin, apples, lemons, and sugar, and bring to boil with medium heating.
Boil for about 10 minutes, until pumpkin’s and apple's pieces turn transparent, then pour in cans, and roll with lids.
Submitted by Nobility_Cuisine on Sat, 08/23/2014 - 17:32.
3 cup fresh vegetable puree
1 cup flour
3 tbsp melted butter
Salt and spices on your taste
Mix all ingredients but the butter well, and knead into a dough.
Shape the dough into a long thin roll, 1" diameter.
Use more flour if it sticks.
Cut dough roll into 2"-length pieces.
Press each piece separately, and roll into a round.
Boil in a large, wide sauce-pan in a 1 G boiling salted water for about 8-10 minutes (Avoid sticking to the bottom!).
Dry out in a colander, put in a serving dish, and sprinkle with the melted butter.
Serve as a standalone dish, or as a garnish to meats and gravies.
You may use any boiled vegetables for puree, but quantity of salt, and spices that are used are different for different vegetable sets.
Submitted by Nobility_Cuisine on Sat, 05/10/2014 - 21:33.
8 medium potatoes
1/2 lb (about 230 g) green or black olives, pitted, canned
2 tbsp flour
4 tbsp vegetable oil
2 tbsp tomato sauce
2 medium onions
Salt, ground pepper, and greens on your taste
Peel potatoes, wash, dry out, and cut them into wedges.
Peel onions, and chop thinly.
Stir-fry a flour with a vegetable oil for about 2 minutes, or until a nutty aroma increases.
Add the greens and onions, stir-fry for about 2 more minutes.
Then, add the tomato sauce, pepper, olives, and 2 tbsp warm water.
Stir well, simmer for about 2 more minutes with a low heating, and add the potatoes.
Sprinkle with a salt, stir, and simmer until potatoes are ready.