Main dishes

Pasta with Walnut sauce

Submitted by Russian_Cuisine on Sat, 08/22/2015 - 18:58.

Ingredients:

3.5 oz (100 g) any pasta
2 large onion
½ cup peeled walnuts
2 tbsp soy sauce1 garlic clove
3-5 spicy peppercorns, ground
10 fresh parsley leaves, chopped
Salt on your taste

Method:

Boil the pasta in a salted water by instructions.

Peel the onions, chop into small cubes, and stir-fry with the vegetable oil in a skillet, until onions get a gold color.

Grate the walnuts into small pieces, and add to onions.

Pour the sauce into the skillet, and stir well.

Press the garlic, and stir-in to a mix on skillet.

Dry out pasta, and stir with the sauce from skillet.

Place on serving plates, sprinkle with the parsley leaves, and serve.

Baked mackerel with fennel

Submitted by Nobility_Cuisine on Sat, 08/15/2015 - 16:50.

Ingredients for 2:

2 mackerel, fresh or defrosted
2 small fennel head
1 large pink grapefruit
2 tsp soy sauce
1 tsp honey
1 tbsp olive oil
½ tsp ground turmeric
5 pink peppercorns
Salt, and freshly ground black pepper on your taste

Method:

Separate 2 fillets from the each mackerel.

Stir the ½ tsp salt, ½ tsp pepper, and ½ tsp ground turmeric, and rub the fish fillets with this mixture.

Set aside for about 10 minutes.

Then, grill the fish for 2 minutes per each side, and after that, bake for 3 minutes per side.

Peel the grapefruit, remove white parts (keep all a juice), and slice every piece into 3 parts.

Remove the fennel's outer leaves, and slice fennel very thin.

Stir fennel and grapefruit.

To make a dressing, blend the grapefruit juice, the soy sauce, honey, and olive oil, sprinkle with the salt and pepper, blending while salt dissolves.

Pour the dressing over fennel and grapefruit, stir well.

Grate the pink peppercorns.

Place the fish on a serving plates, add the fennel and grapefruit salad on the plate,
and sprinkle with the ground pink peppers.
Serve.

Croquettes of zander

Submitted by Nobility_Cuisine on Sat, 08/08/2015 - 17:09.

Ingredients:

1 large fresh zander
1 fresh egg
Salt and vegetable oil in your taste

Method:

Separate a fish's meat from skins, innards, and bones.

Grate the meat (twice when necessary), add the egg, and stir well.

Bring ¼ G (1 L) water to boil, add the salt.

Shape croquettes of walnut's size, and put them into the boiling water.

Boil for about 3-5 minutes, then take them out, put on a plate, and sprinkle with the vegetable oil.

Serve with a potato puree, or with a buckwheat kasha.

Note:

You may freeze croquettes, and cook them later. Then, you have to boil them for 10 minutes.

Cheese-Potato Pancakes

Submitted by Russian_Cuisine on Sun, 07/26/2015 - 05:43.

Ingredients:

17.5 oz (500 g) tvorog, or Ricotta, or Farmer's cheese
5 medium potato
6.5 oz (180 g) all-purpose flour
2 egg
1 large tomato
1 medium carrot
3-5 parsley stalks
Salt, ground black pepper, vegetable oil for frying on your taste

For sauce:

1 cup sour cream
5 garlic cloves
Greens on your taste

Method:

Press the cheese through sifter, or blend thoroughly.

Peel the carrot, grate, and stir-fry with the vegetable oil for 3-5 minutes.

Let to chill a little.

Meanwhile, boil the potatoes in a salted water, and make a puree from potatoes.

Dice the tomatoes.

Chop greens.

Blend the eggs, cheeses, tomatoes, carrots, and greens.

Add potatoes, the flour, salt, and pepper, and blend all together.

Shape pancakes, and fry them on both sides with vegetable oil.

For a sauce, press the garlic and your favorite greens, blend with a sour cream, and pour over pancakes.

Old-Style Pelmens

Submitted by Russian_Cuisine on Sun, 07/12/2015 - 06:39.

Ingredients:

For dough:

12.2 oz (350 g) flour
1 egg
3.5 fl.oz (100 ml) icy cold water
1 tsp vegetable oil
Pinch of salt

For stuffing:

17.5 oz (500 g) ground chicken meat
5.2 oz (150 g) sour cream
3-4 medium tomato
1 medium onion
3.5 oz (100 g) butter
Chopped parsley and salt on your taste

6 portion pots

Method:

Knead a dough from the flour, water, egg,vegetable oil, and salt.

Set aside for about 30 minutes.

Stir the ground chicken and salt.

Dice the tomatoes and onions, and stir-fry with the butter.

Roll the dough into very thin layer, and cut rounds using any cup.

Put 2 tsp of ground chicken onto each round, and pinch their edges.

Bring 1/4 G (1 L) salted water to boil, and boil pelmens until a half-readiness.

Pre-heat an oven to 300 F (150 C) temperature.

Stir the sour cream and chopped parsley greens.

Place the pelmens into the portion pots, add the stir-fried tomatoes and onions and the sour cream with parsley into each pot evenly.

Roll the dough leftovers together, and shape "lids" for each pot.

Cover pots with the dough lids, place pots into the oven, and bake for about 12-15 minutes.

Serve immediately.

Note:

You may use more complex stuffing, stir-fried add-on, and a sauce in this dish.

Omelet on a water bath

Submitted by Nobility_Cuisine on Sat, 06/13/2015 - 16:54.

Ingredients:

5 egg
1 cup milk
1.7 oz (50 g) butter, or margarine
1 tbsp vegetable oil
1/3 tsp salt
1 stalk green onion, chipped

Method:

Rub a glass bowl with the vegetable oil.

Set it into a high metal dish with a hot water.

Water level has to be ½ hight of the glass bowl.

Pre-heat an oven to 360 F (180 C).

Whip the eggs, milk, and salt together, and pour into the glass bowl.

Put the metal dish into the oven, and bake for about 20-30 minutes.

Meanwhile, melt the butter.

After 20 minutes, pour butter over the omelet evenly, and sprinkle omelet with the chopped onions.

Slice, and serve immediately.

Pearl Kascha with Mushrooms baked in Pots

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

Method:

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.

Serve hot.

Potato Casserole

Submitted by Russian_Cuisine on Sun, 03/01/2015 - 17:31.

Ingredients:

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

Method:

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.

Sweet Lapshevnik

Submitted by Russian_Cuisine on Sat, 02/07/2015 - 17:12.

Ingredients:

1-2 cup vermicelli
2-3 egg
1/2 cup raisins
4 tbsp butter or margarine
Sugar and salt on your taste

Method:

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.

Note:

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.

Quick Buzhenina

Submitted by Nobility_Cuisine on Sat, 01/31/2015 - 17:31.

Ingredients:

1-3 lb boneless, lean pork fillet
3-5 bat leaf
2 large garlic clove
Salt, black pepper, and hot paprika on your taste

Equipment:
Deep oven-safe dish
Parchment paper

Method:

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.

Note:

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.

Note:

You may bake a brisket by same recipe, but for brisket you need less water in the dish (1”-1.5”).