Submitted by Nobility_Cuisine on Sat, 09/12/2009 - 17:49.
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
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.
Submitted by Russian_Cuisine on Sat, 07/25/2009 - 17:36.
2 lb zucchini
3 large lemons
2 lb sugar
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.
Submitted by Russian_Cuisine on Sat, 06/20/2009 - 16:27.
0.5 gallon milk
1.5 lb buttermilk (600 ml)
1 tsp salt
2 tbsp greens (dill, parsley, shives, etc.)
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.
Submitted by Nobility_Cuisine on Sat, 06/20/2009 - 16:15.
1 cup (200 ml) whipping cream 20% – 38% fat
2 tbsp buttermilk
1 clean can with a lid
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.
Submitted by Nobility_Cuisine on Sat, 06/13/2009 - 16:54.
1 l (1/4 gallon) whipping cream 15% fat (or 22% fat)
¼ tsp citric acid
Possibly unexpected tools:
2 dry (!) ceramic, glass or enameled saucepans (No metallic pans!)
1 piece of clean linen fabric
Pour whipping cream into the saucepan, and heat at low heating to 75 C (170 F).
Do not overheat!
Dissolve citric acid with 1 tsp water.
Pour this sour liquid into the warm whipping cream.
Stir carefully, continuing very low heating for about 10 minutes.
Place linen folded twice over into the colander, and pour the whipping cream over it tablespoonful at a time.
Let the whey drip for about 1 - 1.5 hours (and, ideally, keep it for other dishes).
You will have wait until it reaches the consistency of mild dough to proceed.
Afterwards, place the mix in a dry saucepan, and place it in a refrigerator.
It will thicken.
You will get about 1 lb Mascarpone from 1 liter of whipping cream.
Submitted by Russian_Cuisine on Sat, 06/13/2009 - 16:13.
½ gallon milk
18 tablespoons natural plain yogurt with live bacteria
Pour the milk in a glass or enameled saucepan, and bring to boil with low heating, and boil for 30 minutes.
Let to cool until lukewarm temperature.
Pour the yogurt in another saucepan, add 2 cup warm milk, and stir until an even consistency.
Then, pour this mix in the warm milk, stir, cover with a lid, and cover with fabrics to prevent fast cooling.
Let sit for about 6 hours in a room temperature, and then keep in a refrigerator.
You can place this yogurt in separate dishes with lids, and stir with blended fresh fruit or berry pieces.
You may make up to 1 lb yogurt, then you need just 3 tbsp of ready yogurt in the beginning.
For all home-made milk products you have to preferably use organic milk because usual milk may contain antibiotics which prevent lactose bacteria working.
The advantage of making yogurt at home is that you may be confident there is nothing of thicker consistency, nor any additives.
Submitted by Nobility_Cuisine on Sat, 06/06/2009 - 18:24.
Ingredients for 2 lb ricotta:
2 gal milk
2 yogurt cups with live bacteria
0.75 cup fresh-pressed lemon juice
Stir milk and yogurt together, turn heating on medium and heat until bubbles appear on the borders.
Then, turn heating off, and pour the juice over this mix (do not stir!).
Let sit for 1 hour at room temperature.
Then, put gauze folded four times into a colander, and insert the colander over a saucepan to allow the whey to drain.
Pour this warm mix into the colander, and let sit for 1 hour. Then, remove the gauze from the colander, neatly folded so as to keep the mix in the middle, tie it off at the top and hang it up over something it can drip on.
Wait for 1-2 hours until the dripping stops, and place the ready ricotta in a proper container. Keep in a refrigerator.
Submitted by Nobility_Cuisine on Sat, 05/30/2009 - 16:21.
½ lb butter (or spread)
4 hardboiled eggs
Garlic, salt, Italian parsley, Dill, smoked ham, anchovy on taste
Peel eggs, and grate.
Grate all other ingredients.
Make puree (remove any plant bits that didn’t grate fine enough and might get stuck in teeth etc..), and whip with butter.
Make dish decorations using a confectionary bag.
Submitted by Nobility_Cuisine on Sat, 02/28/2009 - 17:22.
2 lb de-boned meat
2 medium onions
2 medium carrots
1 bunch parsley greens
1 bunch Dill greens
1 bunch Coriander greens
2 garlic cloves
1-2 bay leaves
1 lb sour cream
Salt, ground black pepper on taste
Wash the meat, put in a sauce pan, pour hot water into the sauce pan (fill to 1” higher than the top of the meat), and bring to boil.
Remove foam, then add salt, and boil for about 25 minutes.
Peel and cut the vegetables (carrots and onions), add into the sauce-pan, and boil for about 25 more minutes.
Place parsley and half of the dill bunches into the sauce pan, then add bay leaves, and boil for about 10 more minutes.
Turn the heating off, and let cool.
Then, drain and cut the meat into 0.5-inch-sized cubes.
Cut the coriander and dill greens thinly, press the garlic cloves.
Whip the sour cream, add coriander greens and garlic, and whip together.
Stir the meat and sour cream together, let sit for about 30 minutes, and serve.
You can serve this dish with boiled vegetables, pasta, or as a standalone appetizer.
Stuffed blinis video recipe:
Submitted by Nobility_Cuisine on Sat, 10/25/2008 - 18:00.
1.25 lb chicken livers
2 large onions
5 tbsp flour
0.5 lb potatoes
2 large carrots
Salt, Mayo, and spices on taste
Green peas and hardboiled eggs for decoration
Peel and cut the onions, and fry for 3-5 minutes with 1 tbsp vegetable oil until a pleasant aroma arises.
Grate the liver and onions together, then add eggs, flour, and whip together.
Fry thin pancakes of equal size out of this mix. You should have enough for 12 from these ingredients.
Separately, peel potatoes and carrots, wash, and cut into julienne cuts. Peel the onions, and cut them into small cubes.
Stir-fry the potatoes, carrots, and onions separately.
Then, assemble the pie:
Put the liver pancake on a flat dish, put a thin layer of fried onions over it, sprinkle with Mayo, put the next liver pancake over this, then a layer of fried carrots, sprinkle with Mayo, then put the next liver pancake over this, a layer of fried potatoes, and sprinkle with Mayo...
Continue until you run out of all ingredients.
Sprinkle with Mayo; decorate with boiled or canned green peas and pieces of hard-boiled eggs.
Let sit in a room temperature for 3-4 hours, cut, and serve.