Submitted by Russian_Cuisine on Sun, 03/15/2015 - 11:12.
Ingredients for 1 portion baking pot:
3.5 oz (100 g) pearl barley grain
3.5-4 oz (100-120 g) fresh mushrooms
1.7 oz (50 g) butter or margarine
1/2 tsp salt
300-320 ml (1 1/4 cup) boiling broth or water
Wash the grains in several waters, until the water leaves clear.
Let to drip in a colander.
Pre-heat an oil in a skillet, put the grains into the skillet, and stir-fry with a medium heat, until the grains are fried (do mot burn!).
Meanwhile, clean the mushrooms, and cut into quarters.
Put mushrooms into the skillet, and stir well.
Set the heating to low, cover skillet with a lid, and let to cook for about 3 minutes, while mushrooms give a juice.
Put the grains with mushrooms into a baking pot, pour a boiling juice into the pot, sprinkle with the salt, and cover with a lid.
Pre-heat an oven to 430 F (220 C), and put pots into the oven.
After 10 minutes, decrease a temperature to 360 F (180 C), and bake for about 50 more minutes.
Cook for 10-15 minutes more if necessary.
Submitted by Russian_Cuisine on Sun, 03/01/2015 - 17:31.
26 oz (750 g) potato
1 large onion
3 tbsp (40 g) butter
3.5 fl oz milk
7 oz (200 g) hard cheese, ground
1 tsp mustard
2-3 medium ripped tomato
Salt, ground pepper, ground nutmeg and other spices – on your taste
Peel the potatoes, wash, dry out, and cut into medium pieces.
Boil 2 cup a salted water, put potatoes into water, and boil until a readiness.
Meanwhile, peel the onions, cut it into small cubes, and stir-fry in a large skillet with the butter, until onions get a goldish color.
Pour the milk into the skillet, and bring to boil stirring permanently (but do not boil!).
Make a potato puree with the boiled potatoes and onion-milk mixture.
Add the mustard, salt, pepper, spices, 5.2 oz (150 g) ground cheese to puree, and stir well.
Pre-heat an oven to 390-400 F (200 C).
Rub a baking dish with 2 tbsp butter.
Put the potato mixture into the dish evenly.
Slice the tomatoes into medium slices, and cover a potato mixture.
Sprinkle with 1.7 oz (50 g) ground hard cheese on a top, and put the dish into the oven.
Bake for about 25 minutes, until the cheese melts.
Slice, and serve.
Submitted by Russian_Cuisine on Sat, 02/07/2015 - 17:12.
1-2 cup vermicelli
1/2 cup raisins
4 tbsp butter or margarine
Sugar and salt on your taste
Soak raisins in 1 cup hot water.
Bring water to boil, add the salt and vermicelli, and cook until readiness of vermicelli.
Let water from vermicelli and raisins to drip.
Melt 3 tbsp butter in a medium skillet.
Blend the egg, sugar, vermicelli, 1 tbsp butter, and raisins together, and place a mixture into the skillet.
Cook under a lid on a low heating for about 20 minutes.
Turn a lapshevnik in a middle of cooking time.
You may vary the ingredients: add chopped fresh fruits and berries, ground cheese, etc.
You may bake it in an oven.
This is a popular children dish.
Submitted by Nobility_Cuisine on Sat, 01/31/2015 - 17:31.
1-3 lb boneless, lean pork fillet
3-5 bat leaf
2 large garlic clove
Salt, black pepper, and hot paprika on your taste
Deep oven-safe dish
Wash a meat, and place in an oven-safe dish.
Rub the meat with a salt, peppers, and ground bay leaves.
Slice a garlic into thin pieces, and cover meat with garlic slices.
Pour a water into the dish, to cover at least half of meat into a height.
Take a large piece of parchment paper, fold in two, and sprinkle one side with water thoroughly.
Wrap the meat with paper, moist side inside and does not touch the meat.
Ends of paper should be in water.
Pre-heat an oven to 300 F (150 C), set the baking dish into the oven, and bake for 2-4 hours.
To bake 1-1.5 lb (450-700 g), baking time is 2 hours, for 3 lb – 3 hours.
Minimal baking time is 2 hours.
If water evaporates before 2 hours have gone, add more water.
Then, take out dish from oven, and let to chill in a room temperature (do not remove the paper!)
When chilled, set dish into a refrigerator overnight.
Then, slice, and serve.
You may bake a brisket by same recipe, but for brisket you need less water in the dish (1”-1.5”).
Submitted by Russian_Cuisine on Sat, 01/31/2015 - 17:19.
2 cup (420 g) buckwheat
2 cup (500 g) sour cream
2 cup (400 g) tworog, or Ricotta cheese, or Farmer's cheese
3 egg yolk
4 tbsp (80 g) butter
Blanch the buckwheat in a boiling water for 1 minute, then dry out (let the water to drip).
Whip all ingredients together, then bake on an oven on a medium heat until a golden crust increases on top.
Submitted by Nobility_Cuisine on Sun, 12/28/2014 - 11:53.
Smelt has become the unofficial culinary brand of St.Petersburg. In May, the restaurant menus necessarily appear seasonal dishes with this fish, which has an unusual smell of fresh cucumbers.
1 lb smelt
1.7 fl oz (50 g) white wine
Herbs and spices on your taste
11.5 fl oz (300 ml) milk
1.2 oz (40 g) butter
2-3 tbsp flour
Clean the smelt from scales, remove gills and innards, and thoroughly wash out the fish in a cold water.
Boil several fishes in 1 cup a water with a salt, pepper, and bay leaf to taste, to prepare a fish broth.
Peel and slice the onions, and stir-fry with 2 tbsp butter, until onions get a golden color.
Melt the butter, add to it 2-3 tablespoons of the flour, stir-fry for about 3 minutes, and add the milk and salt.
Stir well the resulting mixture, and boil until it thickened. You get a white sauce.
Put the fish into a sauce-pan, cover with the fried onions and chopped greens.
Pour the white wine and half of the fish broth on top.
Put the saucepan over a medium heat.
Melt 1/2 tsp butter in a skillet, place the fish on the bottom of the skillet, cover with the fried onions and finely chopped greens, and pour a half of the fish broth mixed with the white wine.
Cook under a lid with a medium heating.
At this time, mix the remaining broth with the white sauce, and bring to a boil on low heating, to get a fish sauce.
When the smelt is ready, serve it with boiled potatoes, and pour with the sauce.
Submitted by Russian_Cuisine on Sun, 12/28/2014 - 11:30.
Ingredients for 6:
52.5 oz (1.5 Kg) pork loin
3 large onion
1 tsp flour
1 tbsp cherry jam
2 oz (60 g) butter, or lard
1.5 cup broth
Salt on your taste
1/2 cup dry white wine
10 spicy corns
20 juniper berries
1 large lemon for juice
1 bay leaf
Bring to boil all the ingredients for the marinade.
Peel and slice the onions.
Put the pork loin into a ceramic dish, put onion rounds on a meat, and pour boiling marinade on top.
Cover dish with a lid, let to cool, and place in a refrigerator for 4 days, turning the meat twice a day.
Then, take pork loin out, rub with the salt, and let to sit for 1 hour in a room temperature. Keep the marinade.
Fry loin on all sides in a melted butter (or lard).
Pre-heat an oven to 370 F (180 C).
Put the meat in an oven-safe dish with a lid, and bake for 30 minutes.
Cover with the marinated onion rounds, and bake for 1.5 hour more, pouring meat juices on top some times.
Take meat out, and pour the meat juices into a sauce-pan.
Strain marinade into the same sauce-pan, and stir with the flour, jam, and broth (if necessary).
Boil a sauce with a low heating for about 10 minutes.
Slice the meat, pour this sauce on top, and serve with baked vegetables, or with a buckwheat kasha.
Submitted by Russian_Cuisine on Sat, 12/13/2014 - 20:14.
8-12 sweet red pepper
2-4 medium carrot
2 large onion
1 lb ground beef
1 can (1 lb) cooked white bean
3 tbsp vegetable oil
Spices: Basil, ground pepper, turmeric, ground nutmeg on your taste
1 lb (16 fl oz) vegetable broth
2 tbsp flour
2 oz (60 -70 g) butter
2 tbsp tomato sauce
Peel the carrots and onions, and cut into medium pieces.
Pre-heat the oil in a deep non-stick skillet, and put carrots and onions into oil.
Stir-fry with a low heating for about 10-12 minutes.
Stir the ground beef with onions and carrots, split ground beef into small crumbles, and turn the heating off.
Put the beans and spices into the skillet, stir well, and set aside.
Peel the peppers: remove a stalk and seeds, then wash and dry out.
Stuff peppers with the meat-beans-vegetables mixture, and place peppers (bottoms upwards) in a deep ceramic oven-safe dish with a lid. Set aside.
Melt the butter in a sauce-pan with a low heating.
Add 2 tbsp flour to butter, and stir-fry until nutty aroma increases.
Add 2-3 tbsp tomato sauce (or tomato paste) and sweet paprika, stirring permanently.
Add 1 lb warm vegetable broth (or just salted water) into skillet by thin string, whipping permanently, to get an even consistency of a sauce.
Remove heating, and chill the sauce to warm temperature, continuing whipping.
Pre-heat an oven to 320 F (160 C).
Pour sauce into the dish with stuffed peppers, cover dish with a lid, and put in the oven for 1 hour.
After that, decrease oven temperature to 210 F (100 C), and cook for 2 more hours.
Serve peppers hot, pour sauce on top.
Submitted by Russian_Cuisine on Sun, 11/30/2014 - 08:31.
1.5 lb (750 g) potato
1 large onion, chopped
3 tbsp (40 g) butter
3.5 fl oz (100 ml) milk
7 oz (200 g) hard cheese, ground
1 tsp Dijon mustard
3 medium tomatoes
Salt, ground black pepper, ground nutmeg on your taste
Peel the potatoes, and boil in a salted water until a readiness.
Meanwhile, stir-fry the chopped onion with the butter (1 tbsp) until onion's color turns goldish.
Pour the milk into a dish with onions, and heat almost to the boiling temperature.
Make a potato puree with 1 tbsp butter.
Stir potato puree with the milk-and-onion mixture, mustard, spices, and with the ground cheese (3/4 of whole cheese volume).
Rub a baking dish (oven safe one) with 1 tbsp butter, and pot potato puree into the dish evenly.
Slice the tomatoes, dry out, and put over potatoes, then sprinkle evenly with cheese (1/4 whole cheese volume), and bake for about 25 minutes on a medium heat.
Slice, and serve.
Submitted by Nobility_Cuisine on Mon, 11/03/2014 - 04:50.
1 lb pork fillet
1/2 lb apple
1/2 lb ground cheese
1 large onion, chopped
5 tbsp vegetable oil
4 tbsp sour cream
Salt and ground pepper on your taste
Slice the pork in same-size slices, and tenderize them.
Sprinkle with the salt and pepper.
Peel and shred the apples.
Stir apples and the ground cheese, put equal portion on a middle of every pork slice, and roll.
Stir every roll with the vegetable oil for about 2 minutes per side.
You may keep these rolls in a refrigerator up to 2 days.
Brush every roll with the sour cream, put in an oven-safe dish, and simmer for 30 - 40 minutes in an oven, pre-heated to 370 F (180 C).
Serve with any garnish.