Eggplant “Caviar” a la Odessa

Submitted by Russian_Cuisine on Sat, 09/25/2010 - 14:23.


4 eggplants
4 red (or green) sweet peppers
1 hot green pepper
4 large tomatoes
4 garlic cloves
1 large onion
Ground black pepper, vinegar (or lemon juice), and vegetable oil on taste


Pre-heat an oven to 380 F (180 C).
Bake the eggplants, sweet peppers, and the hot pepper in the oven until the eggplants become mild.

Remove the tips, and dry in a colander until they’re warm.
Remove the pepper seeds.

Grate the onions, and press the garlic.

Chop the peppers into small cubes.

Blend all the ingredients well, then add the black pepper, vinegar, vegetable oil, and (optionally) sugar on taste.

Let cool.

Use as a standalone appetizer, as s salsa, as a garnish to potato dishes, or on hot toasted bread slices.

Milk Candies

Submitted by Russian_Cuisine on Sat, 06/05/2010 - 17:00.


1 can sweetened condensed milk
2-3 tbsp cacao powder (or nibbles)
For covering:
ground nuts, or ground cocoa, or ready cake decorations


Pour the condensed milk into a non-stick pan, mix with the cocoa, and continue mixing to an even consistency.

Then, start to heat on medium heating, stirring constantly.
Continue until the mix un-sticks from the sides and bottom of the pan.

Note: The more you stir this mix the harder candies you will get.

Cool the mix until it is hot but you don’t burn working with it (a temperature of about 40-50 degrees Celsius).

Sprinkle your hands with a vegetable oil, and make balls 2/3” in diameter from this mix. Roll them in decorations.

Additionally, you can decorate with pieces of dried apricot, plum, or with raisins and nuts.

Place the balls on baking paper, and cool for about 1-2 hours, or until the balls harden.

Originally, the art of candies creation was in making candies that are strong enough outside, but mild inside.

May 9th - Victory Day!

Submitted by Russian_Cuisine on Sun, 05/09/2010 - 16:15.
THE UNKNOWN WAR Фильмы 20 "Неизвестный солдат" (Неизвестная война док. фильм., 1976 г.,1-20 серия)http://video.yandex.ru/users/donna-alin/view/20

Liver cake

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


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


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.


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


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


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.


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


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.


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)


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.


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


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.


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


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.


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.