Main dishes

Basket with potatoes

Submitted by Russian_Cuisine on Thu, 04/06/2006 - 09:39.
Basket with potatoes

Ingredients for 4:
8 medium potatoes
0.5 lb mushrooms
2 large onions
2 tbsp vegetable oil
Salt, pepper on taste

Method:
Peel potatoes. Cut out the center.
Boil the potatoes.
Peel onions, clean mushrooms.
Cut mushrooms and 1 shallot onion into small cubes.
Fry with 1 tbsp oil for about 10 minutes, stirring occasionally.
Make puree from the boiled potato centers, and mix well with fried onions and mushrooms. Put this stuffing into the boiled potato baskets, and place in a wide, low saucepan.
Fry second shallot onion with 1 tbsp oil.
Pour boiling water into the saucepan to cover potatoes until 1/3 of their height.
Put fried onions over the potatoes.
Place the saucepan (or other oven-safe dish) with potatoes into an oven pre-heated to 390º F.
Bake for about 30 minutes.
Serve hot with marinated vegetables (cucumbers, tomatoes, cabbage, etc.).

Fish julienne from pikeperch

Submitted by Nobility_Cuisine on Wed, 03/15/2006 - 08:30.
Ingredients for 4:

0.75 lb fish
0.5 lb porcini or other mushrooms
2 tbsp butter
1 cup sour cream
3 eggs
Salt and pepper on taste

Method:

Wash mushrooms (or wipe with wet cloth).
Cut into julienne cuts.
Wash fillets. Cut into small pieces.
Pre-heat skillet with butter and cook mushrooms until ready (for about 10 minutes).
Add salt and fillet cuts to mushrooms, mix. Put the mix in julienne dishes.
Whip egg, mix with sour cream, salt and pepper, and pour one forth part of the mix in every julienne dish over the mushroom-fish mix.
Bake in an oven pre-heated to 380º F for about 35 minutes, or until the crust turns light brown.
Serve hot. Place the hot julienne dishes on small plates.

Trout with a pomegranate sauce

Submitted by Nobility_Cuisine on Sat, 02/18/2006 - 11:30.
Ingredients:

2.5 lb trout
0.25 lb butter
2 eggs
0.25lb lemon
Salt and pepper on taste
For sauce:
0.5 lb pomegranate juice
1 garlic glove
Tarragon, coriander, and parsley on taste

Method:

Clean fish, remove skeleton (do not breake skin, if possible).
Hard boil eggs, cool, clean, and cut into small cubes.
Cut lemon into small cubes. Cut tarragon.
Mix lemon, eggs, tarragon, salt, and pepper.
Stuff the trout with this mix.
Cook with butter until gold crust appears.
Place fish in an oven pre-heated to 370º F for 7-10 minutes.
To make pomegranate sauce, mix pomegranate juice, cut parsley and coriander, grated garlic, and salt. Blend it.
Serve hot fish with sauce and decorate it with greens and lemon slices.

Apple-Rice Zapekanka

Submitted by Russian_Cuisine on Sat, 02/11/2006 - 11:31.
Ingredients for 4:

1 cup milk
1/3 lb rice
Salt
Vanilla
2 eggs
1 tbsp sugar
1 tbsp lemon juice
2 tbsp sugar powder
1 tbsp butter (or margarine)
1.25 lb apples

Method:

Bring milk to boil after adding salt.
Add rice to boiling milk, and boil for ½ hour on low heat.
Cool the ready rice.
Mix egg yolk, sugar and vanilla, and add to rice.
Whip the egg white, then it add to rice, and mix well.
Slice apples thinly, and sprinkle with lemon juice to avoid them getting dark.
Grease the baking sheet with butter.
Put layer of rice in the baking sheet, then apples, and repeat until out of ingredients.
Sprinkle with lemon juice and sugar powder over the top.
Bake in an oven pre-heated to 380º F for about 20 minutes (it depends on the oven).

Fish cutlets

Submitted by Russian_Cuisine on Sat, 02/11/2006 - 11:25.
Ingredients:

1 lb fish fillets
1 large shallot onion
0.25 lb dry white bread, soaked in milk
0.5 stick (25 g) of pork fat (or butter)
1 egg
Ground black pepper and salt on taste
Pinch of dry basilica
4 tbsp milk (or whipped cream)
1 tbsp vegetable oil

Method:

Peel and cut onions into small pieces. Fry with vegetable oil, until gold color.
Grind fillets, soaked bread, fried onions, and pork fat or butter.
Add egg to ground ingredients, then add milk, basilica, black pepper and salt.
Knead together.
Shape 6 cutlets, and roll them in breadcrumbs.
Fry them on a pre-heated skillet with vegetable oil.

Note:

Using this mix, you can make fish pancakes.
For this, you have to use 3-4 tbsp flour instead of soaked bread, add more milk in and whip the egg white before adding it to a mix. Cook as usual pancakes, but keep them under the lid for 5 minutes after they are ready, and serve.

Sturgeon a la Marshal

Submitted by Nobility_Cuisine on Sat, 02/04/2006 - 21:45.
Ingredients:

1 lb sturgeon
1 shallot onion
1 carrot
5 black peppers
1 bay leaf
2 eggs
½ dry French bread
¼ lb butter
Salt on taste
For sauce "Horseradish":
5 tbsp mayonnaise
1 oz horseradish
1 tbsp sugar
Salt on taste

Method:

Put sturgeon in very hot, but not boiling water for 5 minutes.
Clean fish skin off bone plates.
Peel and cut carrot into medium cuts.
Peel and cut onions into rings.
Boil water with spices, salt, carrot, and onions. Boil for about 5 minutes on medium heat.
Put sturgeon in a broth, bring to boil, ant turn heating to low.
Boil until ready (12-20 minutes).
Cool sturgeon in broth.
Then, take it out of the saucepan, dry, and cut into serving pieces.
Whip eggs with salt.
Grate dry bread (or use breadcrumbs).
Melt butter.
Dip every portion in whipped eggs, then roll in breadcrumbs, then dip in melted butter, then roll in breadcrumbs.
Put fish in an oven pre-heated to 400º F, and bake for about 16-18 minutes.
Serve hot with any fresh vegetable salad, and with “Horseradish” sauce.
To make sauce, grate horseradish, and mix it with sugar. Let it sit in a room (do not close with a lid!) for 40 minutes. Then, mix well with mayonnaise, and serve.

Note:
This way to cook fish was popular for noble dinners in Russia in 18-19 centuries.

Julienne a la Russ

Submitted by Russian_Cuisine on Sat, 02/04/2006 - 11:20.
Ingredients for 3:

0.75 lb non-fat pork
1 large shallot onion
1-2 oz cheese
4 tbsp mayonnaise
1 tbsp vegetable oil

Method:

Peel onions and cut into short thin strips.
Add vegetable oil to a skillet, heat to medium, put onions on the skillet, and cook until the onions are transparent.
Cut pork into julienne cut (cuts with sizes as a match).
Cover skillet with a lid. Turn heat to low. Cook until the meat is ready (for 10-12 minutes).
Add 1-2 tbsp hot water, if necessary. Add salt.
Turn heat to high; remove lid, and cook, stirring, until the skillet is dry.
Put meat and onions into 3 julienne dishes (or in small pots) filling them up to 2/3.
Wash with mayonnaise.
Note:
To get a less filling dish, you can use mix a sour cream and mayonnaise, or just sour cream.
Often, sauce “Béchamel” is used.

Béchamel recipe:

Ingredients:
1 tbsp butter
1-2 tbsp flour
½ cup milk
Method:
Put butter in a skillet or saucepan, melt butter, and add flour to the skillet.
Cook flour on low heat, until creamy color and nut aroma.
Add hot milk, stirring. Cook on low heat until even consistence and the volume that you need.

Pour sour cream or Béchamel over meat.
Sprinkle with grated cheese or with grated cheese mixed with breadcrumbs.
Bake in an oven pre-heated to 380º F until the crust turns gold.
To serve, put hot julienne dishes on small plates.

Cheese-potato balls

Submitted by Russian_Cuisine on Sun, 01/01/2006 - 11:32.
Ingredients:

8 medium boiled peeled potatoes
3 sticks (by 50 g), or 6 oz butter
1 cup all-purpose flour
4 eggs
2/3 cup grated cheese, or tvorog
Salt and pepper on taste

Method:

Make potato puree.
Whip mild butter.
Mix all ingredients, and knead dough.
Make 2"-diameter dough balls, and cook them in a deep fryer (or on a heated skillet) until their color is gold. Dry with paper towels.
Serve with sour cream, marinaded cucumbers, sauerkraut, mushrooms, or with fresh vegetables salads.

Trout in white wine

Submitted by Nobility_Cuisine on Sat, 12/17/2005 - 09:36.
Ingredients for 2:

2 medium trout
3 1/3 oz white wine
½ lemon tsp lemon juice
1 bunch green onions
Salt and pepper on taste

Method:

Place wood sticks on the bottom of saucepan. Pour wine in saucepan.
Scale and clean trout, sprinkle with salt and pepper on both sides, and put them in saucepan.
Sprinkle with cut green onions.
Cover saucepan with a tight lid, and turn heating to medium.
After 20 minutes, put trout on serving dishes, sprinkle with lemon juice, and serve with potatoes, or rice, or other appropriate garnish for fish.

Forrester Kasha

Submitted by Russian_Cuisine on Sat, 12/17/2005 - 09:22.
Ingredients:

1/3 lb buckwheat
2 cups water
1 large shallot onion
2-3 fresh or frozen porcini mushrooms
1 egg
½ tsp salt (optional)
1 tbsp vegetable oil

Method:

Whip egg. Mix egg and buckwheat thoroughly.
Place the mix on a heated skillet and cook, stirring thoroughly.
After 3 minutes, or when the cereals dry, put it in boiling salted water.
Boil with low heating for 15 minutes, or until the water is absorbed by the cereals.
Let sit for 15 minutes.
Stir the cut onions and cut mushrooms with vegetable oil
Then, add mix to the kasha, and stir well.

Note:

This kasha is good as a standalone dish, or as a garnish to meat or poultry.
Or, it can be a condiment for meat or poultry soup.