Miscellaneous

Home-Made Ricotta

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

Method:

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.

Egg Butter for dish decorations

Submitted by Nobility_Cuisine on Sat, 05/30/2009 - 16:21.

Ingredients:

½ lb butter (or spread)
4 hardboiled eggs
Garlic, salt, Italian parsley, Dill, smoked ham, anchovy on taste

Method:

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.

Meat with Sour Cream

Submitted by Nobility_Cuisine on Sat, 02/28/2009 - 17:22.

Ingredients:

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
2-3 peppercorns
1 lb sour cream
Salt, ground black pepper on taste

Method:

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.

Note:
You can serve this dish with boiled vegetables, pasta, or as a standalone appetizer.

Happy Maslenitsa!

Stuffed blinis video recipe:
http://rutube.ru/tracks/967452.html?v=244e76cb4e26cfc5ed27d741207bcbc3

Chicken Liver Blintzes Pie

Submitted by Nobility_Cuisine on Sat, 10/25/2008 - 18:00.

Ingredients:

1.25 lb chicken livers
2 large onions
2 eggs
5 tbsp flour
0.5 lb potatoes
2 large carrots
Salt, Mayo, and spices on taste
Green peas and hardboiled eggs for decoration

Method:

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.

Home-Made Hard Cheese

Submitted by Russian_Cuisine on Sat, 10/11/2008 - 17:21.

Ingredients for 1 lb cheese:

2 l pasteurized milk
0.5 l sour milk
4 eggs
1 tsp salt, or less
Fillings:
Red sweet pepper
Dill

Method:

Heat 0.5 l milk to warm (about 45 C), add 1 tbsp kefir, or sour cream, or yogurt, and let sit in a room temperature for 24 hours.
(Note: You can use 0.5 l kefir instead.)
Whip eggs and sour milk together until an even consistency of sour cream.
Bring 2 l milk to boil, and turn heating to very low.
Add the sour milk-eggs blend tablespoonful at a time, stirring the entire time.
Continue to slightly heat and stir until a transparent light-yellow liquid separates, leaving thin tvorog (akin to farmer’s cheese) pieces.
This separation takes about 7-10 minutes.

Pour everything in a collander covered with a non-colored fabric inside, and let drain. It takes about half an hour or more.
In that time, cut thinly cleaned red sweet pepper and dill greens, and mix with the wet tvorog.

Add salt (and optionally, spices), mix well.
Place the very thick tvorog in a round dish, and press with any 2-lb-weight.
After that, drain the cheese, sprinkle it with salt, put in a fabric or plastic bag, and place in a refrigerator for 1-2 hours to cool.
Then, cut into portions and eat.

Note:
The fillings may be different, on your own taste. You may try pine nuts, smoked fish, other greens, vegetables, or fresh or dried fruits – you are free to create your own experiments.
You can also use goat milk.

Pumpkin Kasha

Submitted by Russian_Cuisine on Sat, 10/04/2008 - 15:55.

Ingredients for 2:

0.5 lb ripe pumpkin without the seeds and peel
2 cup rice or millet
3 cup milk
1-2 tbsp butter (optional)
1 tbsp sugar and 1 tbsp ground nuts per serving (optional)
Raisins and dried apricots pieces on taste

Method:

Soak raisins and apricots pieces.
Boil rice or millets in ¾ gallon lightly salt water until half-readiness, then drain the grain, and put into a saucepan. Pour milk over the grain (the milk has to cover the grain). Grate the pumpkin, put it into the saucepan, mix well with grain and milk, and bring to boil.

Boil for about 25 minutes at low heating, stirring occasionally.
(Add the raisins and apricot pieces after the first 15 minutes.)
Add 1-2 tbsp butter, and let to boil for one more minute.
Serve hot, sprinkle with ground nuts and sugar.

Deli Pate

Submitted by Nobility_Cuisine on Sat, 11/03/2007 - 10:39.
Ingredients:

1 lb veal meat
0.5 lb pork
1.5 lb bacon
1.5 tsp salt
0.5 tsp each of: dried basilica, sage, thyme, and green pepper
2 slices white bread
1 egg white
2 medium shallot onions
0.5 lb whipping cream
0.5 lb veal liver
4 tbsp butter
2 tbsp brandy
2 tbsp rum
1 garlic
1/4 lb ham
0.5lb champignons
Grated cardamom and grated ginger on taste
2 tbsp cut parsley greens

Method:

Cut all meats into thin slices and place on a large flat dish over the bacon slices.
Mix 1 tsp salt and dried spices (basilica, sage, thyme, green pepper), and sprinkle the meat with this mix.
Cut the bread into very thin slices, and place over the meat.
Blend egg white and 6 tbsp whipping cream, and pour over bread layer.
Cover dish with a lid, and keep in a refrigerator for about 12 hours.
Cut onions into small cubes.
Cut veal liver into medium cubes.
Melt 2 tbsp butter in a skillet, then put onions over this, and fry until they turn to golden.
Put veal liver in the skillet, and stir-fry for about 2 minutes together with the onions.
Remove heating.
Take the meats out of refrigerator, and grate the meats bread, and bacon together, twice.
Add brandy, rum, grated garlic, cardamom, ginger, and salt to the grated mix.
Stir well, and place into the refrigerator.
Cut ham into medium cubes, and cut champignons into slices.
Pre-heat an oven to 220 C (420 F).
Cover the bottom of the pate dish with long bacon slices.
Mix grated meats, the rest of the whipping cream, butter, parsley, and blend until an even consistency is reached.
Add shallot onions, liver, mushrooms, and ham to the mix; stir well.
Put the mix in the pate dish over the bacon slices, and cover with more bacon slices.
Cover the dish with a lid.
Place this dish in an oven-safe skillet or saucepan with hot water, and place the skillet (or saucepan) in the oven set to the lowest heating level.
Bake for about 50 minutes with 220 C (420 F) heating.
Decrease the heating to 180 C (350 F) and bake for 1 more hour.
Let cool in the oven.
To serve, cut serving slices off, and garnish them with green salad
and fresh bread.

Home cheese with caraway seeds

Submitted by Russian_Cuisine on Sat, 02/10/2007 - 09:53.
Ingredients:

1/4 gallon whole milk
0.5 lb tvorog
2 tbsp butter
2 tbsp sour cream
1 egg
1 tsp caraway seeds
1 tbsp salt

Method:

Bring milk to boil in a glass or enameled saucepan, then cool a little, and add tvorog.
Heat with low heating stirring thoroughly, until the milk curdles.
Pour everything from the saucepan into a fabric bag, placed in a colander, and let liquid drain. Keep this liquid for now.
Put everything from the fabric bag into the saucepan, turn heating low, and add sour cream, egg, butter, salt, soaked caraway seeds, and stir until it is an even consistency.
After that, put everything from the saucepan into the wet fabric bag, placed in the colander, and make a round shape.
Cover with a small press, and let cool.
To take cheese out of the fabric bag, place it in the drained liquid for about 1 minute.

Beef in aspic

Submitted by Russian_Cuisine on Sun, 12/31/2006 - 01:02.
Ingredients:

1 lb boiled beef
1 shallot onions
2 medium carrots
3 cup beef broth
1 pack gelatin
Parsley greens, salt or pickled cucumbers, green salad on taste

Method:

Dissolve gelatin in the hot beef broth; pour a little in every shape, and place the shapes in a refrigerator until the jelly is ready.
Boil carrots, peel, and cut into decorative stars.
Peel onions, cut into medium cubes.
Add 1 tbsp vinegar and 1 tbsp salt to 1 cup water, mix well, and bring to boil, then pour this brine in a dish with onions, and let sit for 5 minutes, then drain.
Cut parsley greens thinly,
Pour in the shapes carrot, onion, and parsley, and pour carefully gelatin mix over them.
Place in the refrigerator for 1 – 2 hours, until the jelly is thick.
Slice the beef very thinly, place in the shapes, and pour all of the dissolved gelatin into the shapes.
Place in a refrigerator for 3 hours.
To serve, place the shape in hot water for 1-2 seconds, then cover with a small flat plate, and turn it over. Put the jelly on a large flat serving plate.
Decorate the plate with salad greens, pickled cucumbers cuts, or pickles, boiled vegetables cuts. Serve with horseradish sauce.

Peppers stuffed with Ricotta (tvorog) and Greens

Submitted by Nobility_Cuisine on Sat, 07/29/2006 - 09:46.
Ingredients:

1 red sweet pepper
1 yellow sweet pepper
1 green sweet pepper
½ lb tvorog (or Ricotta cheese, or farmers cheese with small curd)
½ lb melted cheese (Philadelphia, or other)
3 cloves garlic
Salt, ground pepper, dill greens, parsley greens, coriander greens on taste

Method:

Wash pepper, remove stalks and seeds, and drain on a paper towel.
Mix tvorog, cheese, grated garlic, cut greens (as small as possible), salt, and pepper.
Place it in 3 dishes.
Cut upper halves off peppers.
Cut them separately in small cubes.
Mix cubes of green pepper in first dish with cheese mix, cubes of red pepper in second dish, and cubes of yellow pepper in third dish. Mix well.
Stuff green pepper with the mix with red pepper cuts, yellow pepper with the mix with green pepper cuts, and red pepper with the mix with yellow pepper cuts.

Note:
You have to stuff very tightly.

Place peppers in a refrigerator for about 20 minutes.
After that, cut stuffed pepper into round cuts, and place cuts of different colors on a serving dish in any order.