Miscellaneous

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.

Taramosalata a la Rus

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:

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

Method:

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.

Note:

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.

Stuffed Artichokes

Submitted by Nobility_Cuisine on Sun, 10/26/2014 - 11:47.

Ingredients for 4:

4 large, or 8 small artichokes
1 lemon
1 egg
1 onion
1 sausage
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

Method:

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.

Serve hot.

Pumpkin Casserole

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

Method:

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.

Pumpkin Preserve

Submitted by Nobility_Cuisine on Sun, 09/28/2014 - 06:05.

Ingredients:

2 lb peeled pumpkin, or pumpkin and apples
3 large lemons
2 lb sugar

Method:

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.

Vegetable Noodles

Submitted by Nobility_Cuisine on Sat, 08/23/2014 - 17:32.

Ingredients:

3 cup fresh vegetable puree
1 cup flour
1 egg
3 tbsp melted butter
Salt and spices on your taste

Method:

Mix all ingredients but the butter well, and knead into a dough.

Shape the dough into a long thin roll, 1" diameter.

Note:
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.

Note:

You may use any boiled vegetables for puree, but quantity of salt, and spices that are used are different for different vegetable sets.

Potato with Olives

Submitted by Nobility_Cuisine on Sat, 05/10/2014 - 21:33.

Ingredients:

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

Method:

Peel potatoes, wash, dry out, and cut them into wedges.

Peel onions, and chop thinly.

Chop greens.

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.

Spread with Chicken Liver

Submitted by Nobility_Cuisine on Sun, 04/06/2014 - 08:47.

Ingredients:

17.5 oz (500 g) chicken liver
1 medium onion
2 tbsp butter, or margarine
1 oz (about 30 ml) vermouth wine

Method:

Wash a liver, and boil until a readiness (for about 20 minutes).

Peel and chop onions, and stir-fry with a butter until onions are mild.

Blend together the livers and onions, then add a wine, and make a puree.

Sprinkle with a salt and pepper, stir well, and use as a spread on crackers, or as a pate, with 1 tsp cranberry preserves.

Another variation of this spread:

Simmer 1 chopped carrot in ½ cup whipping cream until a readiness, sprinkle with a carry powder, and add as an additional ingredient when making the puree.

Home Made Cheese with Walnuts

Submitted by Russian_Cuisine on Sat, 11/30/2013 - 16:54.

This is easy to boil a cheese, it takes for about 5 minutes, but it should to drip after that for about 3 hours, and then it should sit under a weight in a refrigerator overnight.

Ingredients for 300 g (11.5 oz) fresh cheese:

1 l (1/4 G) whole milk
200 g (7 oz) sour cream with 15% fat
3 egg
1 tbsp coarse seasalt
70 g (2.5 oz) peeled walnuts
Equipment:
1 sauce-pan, volume 2 L (½ G)
1 piece of a gauze, 1m x 1m (1 yard x 1 yard)
1 bowl , volume 2 L (½ G)
1 large cup, ½ L (1 Lb) volume with a boiled water
round bowl, 400 — 500 ml (1 Lb) volume
weight 3 — 4 Lb (1.5 — 2 Kg)
Blender
Method:

Put the walnuts into a bowl, pour a boiling water over them, let to sit for about 2-3 minutes, and dry them out.

Remove skins, and chop.

Blend the eggs and sour cream together, until a consistency turns even.

Pour a milk into a sauce-pan, sprinkle with a salt, and bring to boil.

Pour the egg-sour cream mix into the boiling milk by thin string, stirring all the time.

Turn the heating to low, and boil for about 3-4 minutes, while the milk mix divides to harder flakes, and whey.

Put the walnuts into the boiling mix.

Fold the gauze 2-4-times.

Cover the 2 L bowl with the folded gauze, and pour the boiled mix into the bowl.

Connect the gauze's ends, and let the wey to drip for about 3 hours, then press as strong as you can by hands to drip more whey.

Put the cheese in gauze into a round bowl, covered with 5 or more paper towels.

Put the weight over cheese top and gauze, and place the bowl into a refrigerator overnight.

To serve, remove gauze, turn, and slice as you like on a board.

Home Made Tomato Sauce

Submitted by Russian_Cuisine on Sat, 06/15/2013 - 19:02.

Ingredients:

5 parts tomatoes
1 part sweet red peppers
1 part zuccini
1 part eggplants
1 part apples
1 tsp vinegar
Salt, ground black peppercorns, ground red pepper,ground gloves, and pressed garlic on your taste

Method:

Wash and drain all vegetables and the apples.

Grate the tomatoes, zuccini, and eggplants.

Peel and grate the sweet peppers and apples.

Put into a thick-bottom sauce-pan, and simmer for 30-40 minutes.

Stir to avoid burning.

Pour the spices, stir, and let to simmer for 5 more minutes.

Turn the heating off.

Blend until you get an almost even consistency.

Pour the vinegar, stir well.

The sauce is ready.

You can serve it warm or cold.