Submitted by Nobility_Cuisine on Sat, 12/10/2011 - 17:08.
20 tartlet baskets (made puff pastry, phyllo dough, or “sand” dough)
1 large boiled chicken breast
2/3 lb fresh mushrooms
4 hardboiled eggs
0.5 lb ground cheese
1/3 lb sour cream or mayonnaise
1.5 tbsp vegetable oil
0.5 tsp salt
Slice the mushrooms thinly, and stir-fry them with vegetable oil and a pinch of salt.
Peel the eggs, separate the egg whites and egg yolks.
Grate the egg whites, and stir them in with the mushrooms.
Then, stir this mix with 1/3 of the sour cream or mayonnaise.
Slice the chicken lengthwise, thinly, and stir it in with the crumbled egg yolks using a fork (this is separate from the egg yolks and mushrooms).
Then, stir this mix with the remaining 2/3 of the sour cream or mayonnaise.
Per tartlet basket, place 1/20 of chicken mix, then 1/20 of mushroom mix, then sprinkle with 1/20 of ground cheese.
You can serve the tartlets immediately, or cover them with plastic wrap and keep them in a refrigerator for up to 6 hours.
Submitted by Russian_Cuisine on Sat, 11/19/2011 - 16:34.
1 lb mushrooms
1 L (1/4 gal) water
2 tbsp sugar
4 tbsp salt
3 bay leaves
6 spicy peppercorns (allspice)
3 whole cloves
3 tbsp vinegar (or 6.5 fl.oz 9% vinegar, in which case use 3.5 fl.oz water less for the marinade)
Wash the mushrooms, peel, and slice them if they are large.
Place them in a large saucepan, pour 1 gal water in, and boil for about 5 minutes.
Drain and wash the mushrooms.
Place in a saucepan, stir with all the ingredients for marinade except for the vinegar.
Bring to boil, and boil for about 25 minutes.
Then, add the vinegar, and boil for 10 more minutes with low heating.
Put the mushrooms into clean jars, cover with marinade (hot from the saucepan), cover the jars with lids, and screw the lids on tight.
Flip the jars upside down, cover with a thick piece of fabric, and let cool.
Keep the jars in a cool dark place, and the opened jars in a refrigerator.
You can keep the canned marinated mushrooms for up to 6 months.
Submitted by Nobility_Cuisine on Sat, 11/12/2011 - 16:48.
1 lb pork meat with skin
1 L (1/4 gallon) water
13 tbsp salt
8 large yellow onions
Spice mix: pressed garlic, ground black pepper, ground bay leaves, and (optionally) ground coriander seeds, and ground juniper berries
Peel the onions, and wash the peels.
Put the salt, onion peels, and meat into the water, and bring it to boil.
There are two different boiling methods:
1. Boil for about 20 minutes with medium heating, then turn the heating off.
2. After the water starts boiling, turn the heating to minimal and keep the water temperature about 80-85 C (180 F), and heat for about 45 minutes.
Let the meat cool in the same liquid it was cooked in (overnight if possible).
Drain the meat.
Mix all the spices thoroughly, and rub the meat with the mix.
Wrap the meat in foil/baking paper/clean fabric tightly all around.
Put in a refrigerator for 12-24 hours.
Slice, and serve.
You can freeze the leftovers, the flavor isn't altered by the defrosting.
You can increase the meat quantity, as long as you increase the amounts of all other ingredients proportionally.
Submitted by Russian_Cuisine on Sat, 10/29/2011 - 16:09.
1 lb shredded cabbage with carrots
1 L water
2 tbsp salt
3 tbsp sugar
5 bay leaves
5 black peppercorns
Bring water to boil, dissolve the salt and sugar in it, add the peppercorns and bay leaves, and turn the heating off.
Let cool to warm.
Pour over the cabbage, and stir well.
Let sit for about 2 hours.
Place the shredded cabbage and carrots into an enameled or glass dish or jar (preferable).
Let sit for about 2 – 3 days at room temperature.
The sauerkraut is ready.
Keep it in a refrigerator up to 1 month.
To serve, drain the sauerkraut portion, place in a serving dish, sprinkle with 1-2 tbsp vegetable oil, and stir.
Sauerkraut is one of the several ancient traditional Russian late autumn and winter dishes.
Its advantages include storing all of the cabbage and carrots vitamins.
Use it as an appetizer, part of a complex garnish, or as an add-on to any vegetable and meat dishes.
Submitted by Nobility_Cuisine on Sat, 10/22/2011 - 16:41.
This sauce has been part of Russia's cuisine since 1654.
500 g (~1 lb) plums
100 ml (3.5 fl.oz) water
1 cinnamon stick
1 star of star anise
3 spicy peppercorns
5 black peppercorns
3 whole cloves
2 tbsp sugar
1/3 tsp salt
3 – 4 tbsp white wine vinegar
1.5”-2” part of ginger root
3-4 garlic cloves
Wash the plums, drain, cut them into halves, and remove the cores.
Place the plums into a saucepan with a thick bottom.
Add the cinnamon, all the peppercorns, and the whole cloves.
Cover with the water, salt, and sugar, and bring to boil with a medium heating.
Turn the heating to low, just to leave it boiling, and cover with a lid.
Cook for about 40 minutes, or until the sauce's volume shrinks to half (no more, or you will get a jelly instead).
Then, turn the heating off.
Remove all the peppercorns, whole cloves, and the cinnamon stick.
When the sauce cools a little, make a puree from it, and pour it back into the saucepan.
Add the vinegar, pressed garlic, and ground ginger.
Stir well, and bring to boil carefully (because the bubbling sauce can splash on you).
After it starts boiling, turn the heating off, and the sauce is ready.
You can alter the sauce's taste by adding more or less sugar, garlic, ginger, and vinegar.
Keep cool in a refrigerator under a lid.
Submitted by Russian_Cuisine on Sat, 10/15/2011 - 16:41.
1 lb fresh mushrooms
Coarse or sea salt
Spices: peppercorns, bay leaves, spicy peppercorns, whole cloves, whole coriander seeds
Clean the mushrooms, wash, and boil in a salt water for about 20 minutes.
Drain for 30 minutes.
Take an enameled or glass saucepan with a lid.
Place a layer of mushrooms on a saucepan bottom, and sprinkle with the salt and spices mix evenly.
Repeat wile you run out of mushrooms and spices.
Cover with a piece of not colored fabrics, put a wooden round over the fabrics, and put a glass can with a water over the round.
Place a saucepan in a dark, cool, dry place, or in a refrigerator, for about 1 month.
Then, salt mushrooms are ready.
You can to salt most of mushrooms you can see in stores.
You have to check mushrooms while salting.
Liquid has to cover mushrooms totally,
If not, place a heavier weight instead of can with water.
Note 3: Salt mushrooms are a perfect appetizer, part of many complex garnishes, or add-on to any potato dishes.
Traditionally, salt or marinated mushrooms are a necessary part of late autumn and winter Russian meals.
To serve, wash mushrooms thoroughly, slice if necessary, cover with sliced yellow onions, pour 1-2 tbsp vegetable oil, stir, and let to sit for about 15 minutes.
Submitted by Nobility_Cuisine on Sat, 10/08/2011 - 16:48.
5.5 oz (150 g) fresh porcini mushrooms
1/4 cup butter
2 tbsp white bechamel sauce
1 tbsp corn or potato starch
Salt on taste
Clean the mushrooms, and boil in a salt water for about 15 minutes, then drain, cool, and chop with 2 tbsp butter.
Separate the eggs, and make a puree with mushrooms, bechamel sauce, and egg yolks.
Whip the egg whites to strong peaks consistency.
Grease 4 or 6 ramekins (depends on size) with butter leftovers, and sprinkle with a starch.
Pre-heat an oven to 400 F (200 C).
Whip the mushroom mix with egg whites adding the mix by tablespoons.
Fill ramekins three-quarters with the mushroom-egg mix, place inside a large low oven-safe saucepan, and cover the bottom of saucepan with water.
Place in oven, and bake for about 20 minutes. (Do not open the oven door!)
Submitted by Russian_Cuisine on Sat, 10/08/2011 - 15:16.
1 lb young squash
0.5 cup flour
0.5 cup vegetable oil
Salt and spices on taste
1 egg (optional)
2 tbsp Mayonnaise or sour cream (optional)
Grate the squash on a small grater, add the flour, salt, and spices, and stir well.
You can choose whether to drain the squash juice or not. If not, add more flour.
Aim for pancake levels of consistency.
Preheat a skillet with 1-2 tbsp vegetable oil, and cook the pancakes as usual.
Serve hot with brined cucumbers, or with sauerkraut, or brined mushrooms, or as a standalone lent dish.
Submitted by Nobility_Cuisine on Sat, 09/24/2011 - 23:09.
1 lb boneless salmon
6 tbsp coarse salt
Cut the fish into 1”-thick slices.
Put it into a deep enameled or glass dish, and sprinkle with salt.
Stir well, and place in a refrigerator for 3 days.
After 3 days, drain the fish, and soak it in clean cold water for 1 hour.
Drain, and soak in clean cold water for 1 more hour.
Drain, and soak in clean cold water for 1 more hour (total soaking time 3 hours).
Note: If making over a pound of this dish, add 4 tbsp salt, an extra day to the salting time and another hour to the soaking time per extra pound.
Hang the pieces on some hooks (paper clips, for example) over some plate, the dishwasher, or just out in the yard.
Drain until liquid stops dripping from them, e.g. for 8 – 12 hours, or even longer on your taste, the longer then dryer.
To serve, slice lengthwise into thin pieces.
Roll the leftovers up in plastic wrap, and keep in a refrigerator.
Submitted by Nobility_Cuisine on Sat, 09/17/2011 - 18:44.
3 tbsp brown sugar
2 tbsp orange juice
1 tbsp butter
1/4 tsp salt
1/4 tsp ground black pepper
3 cup boiled and sliced beets
Pour the orange juice into a deep sauce-pan or skillet.
Add sugar, butter, salt, and pepper, stir well, and bring to boil with medium heating.
Stir until the sugar dissolves and the butter start to bubble.
Place the beets in the dish, and continue heating and stirring.
Cook until almost all of the liquid evaporates, and cover the beet pieces cover with the glazing.
Serve hot or warm.
This recipe can hide the earthy after-notes of a beet.
This same recipe can be used for other vegetables like turnip.