Miscellaneous

Liver cake

Submitted by Nobility_Cuisine on Sat, 04/24/2010 - 17:05.

Ingredients:

3 lb beef liver
2 eggs
1 cup flour, or wheat cream, or bread crumbs
3 garlic cloves
1 tbsp vegetable oil per layer

For filling:

3 medium onions
1 lb mushrooms
1 cup sauce (Mayonnaise, or sour cream, or other white sauce)

For decoration:

2 hard-boiled eggs
1 cup ground cheese
Green salad leaves
Cherry tomatoes
Dill green
Bacon bits

Method:

Wash the liver, remove the films, and grind.

Add 2 eggs, stir well.

Add the flour by the tablespoon, continuing stirring, then add the pressed garlic, salt, and pepper on taste.

Pre-heat 1 tbsp vegetable oil on a skillet, and pour a 2-3 tbsp dough portion on the skillet.

Fry for about 5-7 minutes per side.

Set the thin cake layers aside.

Peel the onions, cut into slices.

Pre-heat the skillet with 2 tbsp vegetable oil

Wash and grind the mushrooms and onions, stir-fry to readiness.

To assemble the cake, place a pancake on a large flat dish, sprinkle with a very thin layer of the sauce, and then with a very thin layer of the fried mushroom-onions mix.

Cover with the next pancake.

Continue until you’re almost out of pancakes.

Cover with the last pancake, sprinkle all sides and the top of the cake with the sauce.

Grind 2 egg whites.

Sprinkle the sides with ground cheese, and sprinkle the top with the ground egg whites.

Decorate with the cherry tomatoes, bacon bits, and greens.

Let sit for 1 hour at room temperature, cut into slices, and serve.

Cake decorations from marshmallows

Submitted by Nobility_Cuisine on Sat, 02/27/2010 - 16:32.

Note:

The Russian name for marshmallows is “Zefir”, and they are usually shaped like a meringue.
But the adapted method is the same.

Ingredients:

1 lb pack marshmallows
2 lb sugar powder
2-3 drops of food coloring, lemon juice, or water

Method:

Place the marshmallows in a microwave-safe dish (or you can use an oven).

Sprinkle them with water, juice, or liquid food coloring, cover with clear wrap, and place in a microwave for 20-30 sec., or until they turn mild and sticky.

After that, stir them with a sugar powder adding powder by tablespoons.

Sprinkle a board with the sugar powder, and shape the decorations on it adding powder when necessary because it is still sticky.

Let cool, and decorate.

Squash Pie

Submitted by Nobility_Cuisine on Sat, 12/05/2009 - 18:16.

Ingredients:

1 medium-size squash (peeled, seedless)
2 eggs
1/4 tsp baking soda
1/2 tsp salt
1 cup wheat flour (or more if necessary)
3 garlic cloves
5 tbsp sour cream (or yogurt, or Mayonnaise, or a mix of them)
10 grape tomatoes
7 tsp vegetable oil

Method:

Grate the squash on a large grater.

Mix the squash, eggs, salt, baking soda, and flour together to get thin dough.

Pre-heat a skillet with 1 tsp of vegetable oil per pancake.

Cook very thin skillet-size pancakes (or blinis) from this dough.

Press the garlic, and mix with sour-cream, or yogurt, or Mayonnaise, or a mix of them.

Cover every blin with this mix.

Place the blinis on top of each other.

Decorate with grape tomatoes, cut into 8 parts, and serve warm.

This is a standalone dish, or a garnish to meat dishes.

“Provencal” Cabbage

Submitted by Russian_Cuisine on Sat, 12/05/2009 - 17:47.

Ingredients:

1.25 lb sauerkraut
0.5 lb seedless grapes
0.5 lb cranberry
1 apple
3 tbsp vegetable oil
1 tbsp sugar
1 tbsp apple vinegar (or other vinegar)

Method:

Wash the apple, remove the core, and grate into julienne-cut pieces.

Wash the cranberries and grapes, cut grapes into halves.

Drain the sauerkraut, and stir with the apples, grapes, and cranberries.

Blend the vegetable oil, sugar, and vinegar.

Pour this dressing over the cabbage mix, stir well.

Let sit for 1 hour, and serve.

Chicken Liver Pate

Submitted by Nobility_Cuisine on Sat, 11/14/2009 - 18:08.

Ingredients:

2/3 lb chicken livers
2 lb vegetable oil
3 tbsp milk
1/3 lb butter
2 bay leaves
5 cloves
1 tsp dry dill weed
1 medium onion
Ground black pepper on taste, and a pinch of ground nutmeg

Method:

Cut every liver into 2 parts, wash, and soak in 1 cup milk for about an hour.

Cut the onions into small cubes, and stir-fry with 1 tbsp vegetable oil. Set aside.

Drain the livers, then put them on a pre-heated skillet with vegetable oil, and stir-fry for 2-3 minutes, until they just change color.

Set heating to low, and put the bay leaves, cloves, ground black pepper, dill, onions, and simmer for about 15 minutes under a lid.

Then, let cool under a lid for 10 minutes, remove the cloves and bay leaves, and grind up.

Let ground livers cool some more under the lid, add 3 tbsp warm milk, and 1/3 lb butter, or margarine, or spread, stir very well with a wooden spoon, and place in a glass or ceramic dish. Cover.

You can keep this pate in a refrigerator for up to 4 days.

Eggplant Salad

Submitted by Russian_Cuisine on Sat, 10/10/2009 - 16:05.

Ingredients:

4 lb eggplants
3 large onions
1 bunch Parsley
5 cloves garlic
3/4 cup vegetable oil
3/4 cup 9% vinegar
2 tbsp sugar
1 tbsp salt
3 tbsp warm boiled water
3 sweet red peppers

Method:

Cut the eggplants alongside into 4 parts.

Pour 0.5 g water in a large sauce-pan, bring the water to boiling, add 6 tbsp salt, and dissolve.
Put eggplants into water, and boil for about 10 minutes.

Then, drain eggplants in a colander, let to cool, and cut into thin short pieces across.

Peel the onions and peppers, cut them into thin strips.
Cut the greens.

Mix eggplants, peppers, and onions, and press the garlic into the mix.
Stir well.

Blend the vegetable oil, salt, sugar, boiled water (3 tbsp), and vinegar, and pour over the vegetable mix.

Stir, cover the sauce-pan with a lid, and place in a refrigerator for 4-6 hours.

Serve as a standalone dish, or as a side dish.

Caviar Ice Cream

Submitted by Nobility_Cuisine on Sat, 09/12/2009 - 17:49.

Ingredients:

2/3 pint (350 ml) milk
2 egg yolks
2 tsp lemon juice
0.5 tap dill greens
7 dessert spoons sugar or sugar powder (tsp)
1 tsp gelatin
1 tbsp Champagne vine (optional)
1 tsp red or black caviar

Method:

Bring the milk to boil. Cool to 70 C (160 F).

Stir the egg yolks with sugar and gelatin; add to milk by thin stream, stirring continuously.

Place the dish with the mix in a steamer, and steam for 15-20 minutes, stirring continuously until mix becomes thick.

Then, place mix in an ice-cream maker, and process until mix cools to room temperature.

Then, stir-in carefully the caviar (try to keep caviar whole), thinly cut dill, lemon juice, and Champagne (optional), and process 20 minutes more.

Place in a freezer as for usual ice cream recipes.

Serve as a standalone dish or as a side dish on green salad leaves and orange slices to baked fish.

Zucchini Preserve

Submitted by Russian_Cuisine on Sat, 07/25/2009 - 17:36.

Ingredients:

2 lb zucchini
3 large lemons
2 lb sugar

Method:

Wash and peel zucchini, remove seeds if necessary. Cut into 0.5-inch size cubes.

Wash the lemons, remove seeds, and grate.

Mix together zucchini, lemons, and sugar, and bring to boil with medium heating.

Boil for about 10 minutes, until zucchini’s pieces turn transparent, then pour in cans, and roll with lids.

Home-Made Cheese with Greens

Submitted by Russian_Cuisine on Sat, 06/20/2009 - 16:27.

Ingredients:

0.5 gallon milk
1.5 lb buttermilk (600 ml)
3 eggs
1 tsp salt
2 tbsp greens (dill, parsley, shives, etc.)

Method:

Pour milk in a large sauce pan, and bring to boil.

Blend the eggs and buttermilk, pour the boiling milk in, stirring constantly, and bring to boil, then turn off the heating.

Let sit for about 20 minutes, and then sift.

Add salt (optional) and cut greens to this mix, stir well.

Cover a colander with gauze, place the mix over it, cover the top with the sides of the gauze, and press with a 2-lb weight.

Let most of the liquid drip, and place in a refrigerator overnight under the 2-lb weight.

To get a beautiful gold crust, cover the cheese piece with a whipped egg, and place for 2-3 minutes in a very hot oven.

Home-Made Crème Fraiche

Submitted by Nobility_Cuisine on Sat, 06/20/2009 - 16:15.

Ingredients:

1 cup (200 ml) whipping cream 20% – 38% fat
2 tbsp buttermilk

Supplies:

1 clean can with a lid

Method:

Mix lukewarm milk and buttermilk in the can.

Cover with a lid, and let sit 12 – 24 hours in a room temperature.

Then, stir with a dry clean spoon thoroughly, cover with the lid, and put in a refrigerator for about 12 hours.

Afterwards, the Crème Fraiche (French sour cream) is ready to eat.

This sour cream is kept in a refrigerator longer than usual.