Main dishes

Salmon with pine nut butter

Submitted by Nobility_Cuisine on Sat, 11/12/2005 - 22:27.
Ingredients for 4:

4 pieces salmon filets by ½ lb each
¼ cup pine nut oil
¼ cup butter
¼ cup crushed pine nuts
2 tbsp red wine
2 tbsp lemon juice
2 tbsp cut chives
1 garlic clove, crushed

Method:

Wash salmon, and put in small saucepan.
Mix pine nut oil, red wine, lemon juice, and chives, pour over salmon, and mix.
Cover saucepan with lid, and place it in refrigerator for 3 hours.
Mix butter and crushed pine nits, and roll out the mix on waxing paper, then put the paper with the butter-nut layer in the refrigerator for 3 hours.
Fry salmon fillets for 5 minutes per side, pouring 1 tbsp marinade over each piece.
Put fish fillets on serving dish, and put thin slices of butter-nut mix over them.
Serve with boiled potatoes.

Vareniki with cabbage and mushrooms

Submitted by Russian_Cuisine on Fri, 11/04/2005 - 21:21.
Ingredients for 8:

3 cups wheat flour
1 cup water
6 tbsp vegetable oil
1 lb cabbage
½ lb mushrooms
1 onion
Salt on taste

Method:

Clean and wash mushrooms and boil until ready (10-15 minutes), then dry and cut into small cubes.
Slice cabbage thinly into short thin stripes, fry for 15 minutes on a pre-heated skillet with 3 tbsp oil, stirring thoroughly. Cut onions into small cubes, fry with 2 tbsp oil.
Mix cabbage, onions, salt, and set aside.
Make dough with flour, water, salt, let stand for 20 minutes in a warm place.
Roll out dough thinly, shape circles from it with cup or glass.
Put 1 tsp cabbage-mushrooms mix on the center of piece of round dough, and pinch the edges of the dough. Traditionally, vareniki have a semi-circular shape.
Boil water or broth, add vareniki in it and boil for 15 minutes on low heating or until ready.
Serve with sour cream, or sprinkle with vegetable oil and salt.

Goulash in the pot

Submitted by Nobility_Cuisine on Sat, 10/22/2005 - 11:11.
Ingredients:
2 lb beef (no bones)
2 lb potato
5 tbsp oil
1 large onion
1 large sweet pepper
½ lb tomatoes
1 tbsp wheat floor
1 tbsp red pepper
½ tsp marjoram
½ tsp black pepper
½ tsp salt

Method:
Slice the onions thinly. Fry them in oil until they turn golden. Turn off
heat, and mix onions and red pepper.
Cut meat by cubes 1" x 1" x 1", and add it to onions. Sprinkle with marjoram and
black pepper, mix well, and then add 2 tbsp water and cook on low heating, stirring
every minute. When juices start to evaporate, add 2 tbsp of water or dry
wine.
Peel, wash, and cut potatoes into medium cubes. Remove seeds from sweet
pepper, wash, and slice into thin stripes.
When meat is mild, add the potatoes and sweet pepper.
Cover, and let it simmer.
After 10 minutes, add cut tomatoes and salt.
Pour goulash in pots; add water, cover, and place in cold oven.
Heat oven to 380° F and cook for 1 hour, or until meat and vegetables are ready.
When it is done it should be bright red, and spicy.

Note: Traditional Hungarian cuisine, where goulash is most popular,
add dumplings or noodles.
In Russian cuisine, goulash was and is a popular dish, and
is very appropriate when you have to feed a big number of people.

Macaroni a la fleet

Submitted by Russian_Cuisine on Sat, 10/08/2005 - 21:20.
One of the huge advantages of this dish is that it’s fast to cook, and is cheap and flavorful, and this allows a lot of variations. This is a traditional fleet dish, and also favorite dish of tired college students and tired wives.

Ingredients for 4:

1 pack of ground beef or ground pork (possible, use canned meat instead of this)
1 pack of any pasta (traditionally, in Russia this is macaroni)
1 large shallot onion
Salt, black pepper, other spices, – on taste

Tender Salmon

Submitted by Nobility_Cuisine on Sat, 10/01/2005 - 20:06.
Time required: 15 minutes

Russian Nobility Cuisine: Tender Salmon

The original recipe is somewhat involved, so I am giving you a simpler version that still tastes great. That includes using ingredients available in your nearest grocery store (although I usually buy them in Costco.)

The advantage of this recipe is that the salmon gets real tender. As an additional advantage, the essential natural Omega-3 oils critical for cardiovascular and neurological health are kept intact so you get the full benefit of eating salmon.

I normally serve it on a large flat plate, one or two pieces per person. A variety of garnishes goes well with it. On a traditional high calorie side it really tastes well with mashed or skillet fried (not French fried!) potatoes. Men love it. Or you can prefer a low-carb low-GI detox way with small fresh tomatoes instead, which has lately been my favorite. Or make your own pick: pasta with parmesan, tomato salad, radish salad, or even coleslaw! If you are ok with alcohol, a glass of wine completes the picture very nicely. Pick dry wine; sweet and semi-sweet wines don’t go well with salmon and fish overall.

Ingredients for two

  • Frozen salmon fillets (I usually buy those at Costco), 1 piece per person (2 upon request)
  • 2 tablespoons chopped onions, either fresh or dried.
  • 1-2 tablespoons chopped parsley, either fresh of dried.
  • 1-2 tablespoons olive oil (flax seed oil is used in the original recipe).
  • Montreal steak seasoning liberally by taste, extra salt to balance pepper and salt from seasoning.
  • (Optional) Lemon juice.

Method


Add water to a skillet to cover the bottom, put on high heat, add onions, parsley, mix. Add oil, mix. While the skillet heats, unwrap fillets and rinse them with cold water. Do not unfreeze.

When the mixture on the skillet starts to boil, put fillets on, reduce the heat to medium or low-medium. Cover. Simmer for four minutes. Turn fillets, keep covered. Simmer for four minutes more. Turn again. Simmer covered for four minutes again. Check if the fillets are ready; they should be. Serve immediately.

Don’t let the water evaporate completely in the process, when it’s done there should be a little broth at the bottom.

Variant: If you think that salmon tastes too oily, sprinkle with lemon juice in the beginning and when turning it over.

Lulya-kebab

Submitted by Russian_Cuisine on Sat, 09/10/2005 - 10:33.
Ingredients:

2 lb lamb
4 medium onions
Species: cumin (black sort is preferable), grinded coriander seeds, dried sumac or barberry, and salt on taste
½ tsp vinegar or lemon juice

Method:

Grind the lamb with the lamb fat (or without it.)
Cut 3 onions into small cubes (or grind it too.)
Add all spices, knead it all together until the color is almost white, and let sit for about 30 minutes.
Preheat the oven to 380 F.
Grease the baking sheet.

Chicken “kneles” - Main dish

Submitted by Nobility_Cuisine on Sat, 08/27/2005 - 09:28.
Ingredients:

1 pack (1 lb) ground chicken
1 lb prepared rice (white, brown, any other one)
1 medium shallot
2 cans chicken broth (optional)
2 eggs (optional)
Salt on taste
Ground black pepper (optional)

Method:

Set large pan with water (2 cups) or chicken broth to heat.
Peel onion and cut it into small cubes.
In a large dish, mix ground meat, rice, onions, salt, and (optionally) eggs.
Knead until even consistency (3-5 minutes).
When water starts to boil, make “kneles”: take the mix with a wet hand and shape it into a ball (they will enlarge in water). Put the knele into the boiling water, and make the next one.
Repeat until the mix is gone.
Boil kneles for 5 – 10 minutes, it depends on their size.
Serve hot with your favorite sauce, or just with sour cream.

Fish cutlets - Main dish

Submitted by Russian_Cuisine on Sat, 08/20/2005 - 08:19.
This is a basic recipe.

Ingredients for 4:

1 ¼ fish fillets without bones and skin (preferable, non-fat fish like cod or hake)
2-3 slices of white bread
½ cup milk
3 tbsp breadcrumbs
1 egg
2 tbsp vegetable oil
1 tbsp thinly cut green onions (optional)
Salt, pepper on taste

Method:

Soak bread in milk and knead.
Grind fish fillets, or cut them into small cubes.

Cutlets Pozharsky

Submitted by Nobility_Cuisine on Sat, 08/06/2005 - 10:11.
There are many legends about this recipe, but we consider the following one the most believable.
A tavern, which belonged to the Pozharsky family, was in the small town Torzhok, which is on the Moscow-St.Petersburg road.
Emperor Alexander the First had to stop because his coach‘s wheel was broken, and his servant ordered a breakfast for the Emperor and his court. The Pozharsky tavern was the most respectable around, so they got this order.
But, there was a problem with the veal cutlets in this order.
The host tried to explain that it is not possible to get the veal cutlets, for he had no veal meat in his kitchen.
Nobody heard him.
Then, the smart hostess, Daria Pozharsky, decided to help her husband: she took a chicken and started to cook it by her own recipe.
When the Emperor ate these cutlets, he asked about their recipe, because he liked them very much.
When he found out that this was a chicken cutlet, he laughed, gave this recipe the name “Pozharsky’s cutlets” and ordered for Pozharsky to be the Provider of this dish for the Emperor’s Court.
Over the course of a day, the tavern became famous, and many well-known people went to dinner there.
For example, the most famous Russian poet, Alexander Pushkin was there and wrote a part of a poem about the tavern.

This tavern was a museum for many years, but in 2003 the old building burned down.
Cutlets “Pozharsky” are still in many restaurants’ menus.

Cutlets “Pozharsky”

Ingredients for 3:

1 chicken
6 pieces white bread,
1 stick of frozen butter
Pepper and salt on taste
3 eggs
3 tbsp white bread crumbs

Method:

Remove skin and bones of the chicken.
Grind the meat.
Soak white bread pieces in water or milk, mix it with ground meat, add half-stick frozen and shredded margarine or butter, salt, pepper, and grind this once or twice all together, then knead.
Whip eggs.
Take about ¼ lb mix, make an oval-shaped cutlet with wet hands, put a small piece of butter in the middle of cutlet. This is necessary to get a juicy cutlet.
Dip the cutlet in the whipped eggs, then roll the cutlet in breadcrumbs, and fry in a preheated skillet for about 2-3 minutes per side. You have to fry with butter or margarine.
When all the cutlets are done, place them in a preheated to 380 F oven for about 10 minutes.
Serve 2 cutlets per serving, with green peas, asparagus, cauliflower, potatoes, carrots, cabbage, and other, boiled in lightly salted water, vegetables on your taste.
Milk sauce is recommended with the vegetables.

Milk sauce:

Ingredients:

3 tbsp all-purpose flour
½ cup milk
Spices on taste (optional)

Method:

Cook 3 tbsp flour in a skillet, stirring, until the nut aroma appears. Add ½ cup of milk to the skillet in a thin stream, mixing thoroughly. When the sauce becomes a little denser than sour cream, it is ready. Of course, you can add your favorite spices to the sauce, if you like.
Pour the sauce over vegetables in a serving dish. Serve immediately.

“Golubtsi”

Submitted by Russian_Cuisine on Sat, 07/16/2005 - 10:07.
Ingredients for 8:

1 large green cabbage (Savoy or another cabbage is very good too)
1 lb meat
½ lb rice
2 onions
2 medium carrots (optional)
1 cup broth
1 cup sour cream
1 tbsp any vegetable oil
5 tbsp tomato sauce (optional)
Greens, salt, and spices on taste

Method:
Grind the meat. Boil the rice until ready.