Miscellaneous

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.

Stuffed Tomato

Submitted by Nobility_Cuisine on Sun, 12/27/2015 - 07:05.

Ingredients:

6 medium tomatoes
7 oz (200 g) sea fish fillet
7 oz (200 g) spinach
3.5 oz (100 g) soft cheese like Mozzarella
6 sun-dried tomatoes
1 medium onion
1 garlic clove
1 tbsp butter
Salt and pepper on your taste

Method:

Peel an onion and a garlic clove.

Chop the onion, press the garlic.

Stir-fry onion and garlic with a butter until a transparency.

Wash a spinach, dry out, and chop.

Add the spinach to a skillet with garlic and onion, and stir-fry for 1-2 minutes.

Cut a fish fillet into small cubes, and put into the skillet.

Stir, and turn a heating off.

Cut tomato's bottoms, remove seeds.

Sprinkle the tomatoes with a salt from inside, and turn them out, to let to drip their juices.

Stuff tomatoes with a stuffing from the skillet, and cover with a piece of cheese.

Pre-heat an oven to 360 F (180 C).

Cover a baking dish with a baking paper, and place stuffed tomatoes into the dish.

Bake for about 20-25 minutes.

Serve hot.

Stuffed Tomato

Submitted by Nobility_Cuisine on Sat, 12/19/2015 - 19:29.

Ingredients:

6 medium tomatoes
7 oz (200 g) sea fish fillet
7 oz (200 g) spinaсh
3.5 oz (100 g) soft cheese like Mozzarella
6 sun-dried tomatoes
1 medium onion
1 garlic clove
1 tbsp butter
Salt and pepper on your taste

Method:

Peel an onion and a garlic clove.

Chop the onion, press the garlic.

Stir-fry onion and garlic with a butter until a transparency.

Wash a spinaсh, dry out, and chop.

Add the spinash to a skillet with garlic and onion, and stir-fry for 1-2 minutes.

Cut a fish fillet into small cubes, and put into the skillet.

Stir, and turn a heating off.

Cut tomato's bottoms, remove seeds.

Sprinkle the tomatoes with a salt from inside, and turn them out, to let to drip their juices.

Stuff tomatoes with a stuffing from the skillet, and cover with a cheese piece.

Pre-heat an oven to 360 F (180 C).

Cover a baking dish with a baking paper, and place stuffed tomatoes into the dish.

Bake for about 20-25 minutes.

Serve hot.

Base of Borsch for Canning

Submitted by Russian_Cuisine on Sun, 09/27/2015 - 07:59.

Ingredients:

36 oz (1 Kg) beetroots
24.5 oz (700 g) onion
17.5 oz (500 g) tomato
24.5 oz (700 g) carrot
3.5 oz (100 g) vegetable oil

Method:

Wash vegetables, and peel.

Grate beetroots and carrots, cut onions into medium cubes, chop tomatoes.

In a thick-bottom and thick-sides sauce-pan, pre-heat the vegetable oil, and stir-fry the onions for 2-3 minutes.

Add the carrots and beets, stir, and stir-fry (or simmer) until beet is ready.

Add the tomatoes, stir, and simmer all together for about 20 minutes.

Put a hot borsch base into cans, pour a little hot vegetable oil on top, cover the cans with lids, and tighten lids.

Note: You may to make preserves for many kinds of soups with many, these or others, ingredients.

Quick Vegetable Ragout

Submitted by Russian_Cuisine on Sat, 08/08/2015 - 16:53.

Ingredients:

1 medium zuссini
2-3 medium eggplant
2 large carrot
1 large onion
1 garlic clove
Salt, ground pepper, vegetable oil on your taste

Method:

Peel the carrots, onions, and zuccinies, remove the eggplant's ends.

Remove the zuccini's seeds if necessary.

Wash all vegetables, and cut into medium-size cubes.

Stir-fry vegetables separately, with the vegetable oil, and put into a sauce-pan.

Cover the sauce-pan with a lid, and simmer vegetables until ready, with a medium-low heating.

Stir when necessary to avoid burning.

Press the garlic clove.

In the end, sprinkle vegetables with the salt, pepper, and pressed garlic, stir well, and remove from the heating.

Let to sit under the lid for about 10 minutes, and serve.

Note:

This is a standalone dish, or you may serve it with a boiled potato, or as a garnish to a meat.

Home-Made Headcheese

Submitted by Russian_Cuisine on Sat, 05/23/2015 - 23:37.

Ingredients:

1 pork knuckle
3 chicken breast
2 garlic head
5 bay leaf
Salt and black pepper on your taste

Method:

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.

Mushroom's Fricassee

Submitted by Nobility_Cuisine on Sun, 03/08/2015 - 11:14.

Ingredients:

28 oz (800 g) mixed mushrooms, fresh or frozen
1 large onion
2.2 oz (60 g) butter
1 lemon
1 bunch of parsley, chopped
2 fresh egg yolks
Salt and pepper on your taste

Method:

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.

Note:

This dish can be standalone one, or a part of a complex garnish.

Quick-marinated Cauliflower

Submitted by Russian_Cuisine on Sun, 02/22/2015 - 11:30.

Ingredients:

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

Method:

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.

Сoquilles Saint-Jacques on Potatoes with Truffle oil

Submitted by Nobility_Cuisine on Sat, 01/17/2015 - 19:08.

Ingredients:

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

Method:

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.

Serve immediately.