Submitted by Nobility_Cuisine on Sat, 05/19/2012 - 15:51.
Ingredients per portion:
2 slices buttered rye bread, or other brown bread
3.5 oz (100 g) smoked salmon
1 1/3 cup (150g) heavy whipping cream
2 tbsp (25 ml) whiskey
1/2 tsp white pepper
1/4 tsp ground nutmeg
2 oz (50 g) smoked salmon fillets, cut into very thin slices
1 lemon wedge
Method:
Chop the smoked salmon finely, and stir-in 2/3 cup heavy cream to get almost even consistency.
Whip with the whiskey, 1/4 tsp white pepper, and nutmeg.
Place in a refrigerator to cool.
Whip the 2/3 cup heavy cream, then add the chilled mixture a little at a time continuing whipping.
Spread the rye buttered bread slices with the mix, then cover evenly with very thin slices of smoked salmon.
Sprinkle every slice with the ground white pepper.
Make a sandwich with the bread on top, then press slices, and remove the crusts.
Cover the sandwiches with a clean, lightly wet cloth, and chill.
Serve cold with a wedge of lemon.
Note: This is one of a Ritz's special high tea sandwiches.
Submitted by Russian_Cuisine on Sat, 05/19/2012 - 15:32.
Ingredients:
2 lb potatoes
5 eggs
4 medium onions
3 garlic cloves
1 lb sauerkraut
10 oz (250 g) pork belly fat (salo)
1 cup bread crumbs
1 cup sour cream
Method:
Peel the potatoes, wash, and put into a saucepan.
Peel the garlic cloves, and put on potatoes.
Pour 2 cups cold water, and place the saucepan on a medium heating.
Cover with a lid when a boiling starts, and turn the heating to low.
Boil potatoes until readiness.
Put the sauerkraut into a deep skillet, or into a saucepan, add 1 cup water, and simmer under a lid with low heating for about 30 minutes.
Meanwhile, cut the pork fat into 1”x 1”x 0.5” pieces, and put in another skillet.
Cook with a low heating until you get pork fat “in the own juice”.
Peel and chop onions, and put into the skillet with fat, stir well, and cook until onions turn transparent.
Put the onions-fat mix on sauerkraut, stir well, and simmer together for about 15 minutes.
Make a puree from the potatoes, pressed boiled garlic cloves, and eggs.
Cover a baking dish with a parchment, sprinkle the bottom with bread crumbs.
Put one half of potato-eggs puree on the bread crumbs, then put the simmered sauerkraut, then the second half of potato-eggs puree.
Pre-heat an oven to 200 C (400 F), and bake until the top become golden crust.
Take out, slice, and serve hot with the sour cream, tomatoes, and other fresh vegetables.
Submitted by Nobility_Cuisine on Sat, 05/12/2012 - 15:27.
Note:
This is a famous and very popular Soviet cake.
Ingredients:
For dough:
6 eggs
1/3 lb sugar
1/3 lb (115 g) flour
2 tbsp (25 g) cocoa powder
3 tbsp (40 g) butter
For cream:
1 egg
2 tsp (20 g) water
4 oz (120 g) sweetened condensed milk
7 oz (200 g) butter
1 pack (1 oz) vanilla sugar
1 tsp (10 g) cocoa powder
Method:
Separate the egg whites and egg yolks of the 6 eggs.
Whip the egg yolks with 1/6 lb sugar to a light cream.
Whip the egg whites to a strong peak consistency, then add 1/6 lb sugar, and whip them together to a strong peak consistency.
Melt the butter, keep it warm.
Mix the flour and cocoa powder.
Whip the egg whites and egg yolks together, and place them in a dough bowl.
Pour the flour-cocoa mix into the bowl, and stir-in carefully from the sides inward.
Then, pour the melted butter against the sides of the bowl.
Mix to get an even consistency.
Pre-heat an oven to 200 С (400 F).
Pour the dough into a cake baking dish, and bake for about 25 minutes.
If the top starts to darken, cover with a foil.
Meanwhile, make a the cream.
Mix the water, 1 egg yolk, and the sweetened condensed milk thoroughly.
Boil with very low heating, or in a steamer, until it thickens.
Let cool.
Whip the butter with the the vanilla sugar.
Continue whipping while adding the thickened cream in by the tablespoonful.
When you whip both parts of the cream together, pour some cocoa powder and whip in to even the consistency and colour.
Cut the cake into 3 thin layers, make a thick cream layer between them, decorate, and let sit for about 1 hour.
Submitted by Russian_Cuisine on Sat, 05/12/2012 - 15:15.
Ingredients:
1/2 lb (1 large, or 2 medium) carrots,
2 medium onions
1/3 lb boiled gizzards
3 oz pearl grains
5 tbsp vegetable oil
1/2 cup apple vinegar
Method:
Soak the grains overnight in warm water, then boil for about 1.5 hours, and drain.
Stir with salt and 2 tbsp vegetable oil, and set aside.
Boil the gizzards in salt water for about 1.5 hours, then drain and chop.
Peel the onions, slice them into thin quarter circles, and soak them in vinegar for about 5 minutes.
Peel and grate the carrots, then stir-fry them with vegetable oil until they change colour.
Make a warm layered salad with layers, bottom to top, of: grains, carrots, gizzards, marinated onions.
Note: You can mix the grains with a sour cream-chopped greens mix if you like.
Submitted by Nobility_Cuisine on Sat, 05/05/2012 - 17:39.
Ingredients:
1 medium carrot
1 hard-boiled egg
1 large onion-garlic
3.5 oz crab meat, or imitation crab meat
2 oz ground hard cheese
2 medium calamari
White sauce on taste (aioli, mayonnaise, tartar, or just white sauce)
Method:
Peel the onions, shred them, and soak them in 1 cup white dry vine or vinegar.
Clean the calamari, and boil it in salt water for about 5 minutes.
Then, dry, remove the innards, solid bits, skin, and then chop it up.
Grate the egg white and egg yolk separately.
Peel the carrot, and grate on a small grater.
Make a low, wide cylinder from hard paper, and set it in the middle of a salad dish.
Put the ground carrot into it, and sprinkle with 1/6 of the sauce.
Make the next layer the egg white, and sprinkle with 1/6 of the sauce.
The next layers are: dried marinated onions, chopped crab meat, ground cheese, and finally boiled chopped calamari.
Sprinkle every layer with 1/6 of the sauce.
Sprinkle the top with the ground egg yolk.
Let sit for about 30 minutes (or more) in a refrigerator.
Remove the paper cylinder, and serve.
Submitted by Russian_Cuisine on Sat, 05/05/2012 - 17:27.
Ingredients:
1 lb peeled boiled beets
2 cup peeled ground walnuts
1 cup pitted dried apricots
1 cup pitted dried black prunes
0.5cup seedless raisins
4 garlic cloves
0.5 cup warm water
5 stalks coriander greens
2 whole cloves
1 cup red dry wine
Ground black pepper,salt,and mayonnaise on taste
Method:
Soak the prunes, apricots, raisins, 2 garlic cloves, and 2 whole cloves in the red wine.
Cover and set in a cool place for about 30 minutes.
Grate the beets on a large grater.
Press the garlic, and mix with ground walnuts, salt, and ground beets.
Drain the fruit, and grate them together with 2 garlic cloves.
Stir the mix with the beet mix.
Whip the mayonnaise with 2 tbsp red wine, and stir it into the salad.
Decorate with the coriander greens, let sit for about 15 minutes, and serve.
Submitted by Nobility_Cuisine on Wed, 05/02/2012 - 17:59.
Ingredients:
1.5 lb fresh eel
10 tbsp vegetable oil
5 tbsp fish broth
5 tbsp wine vinegar
3 tbsp honey
Fresh parsley, salt, and ground black pepper on taste
1 lb peeled potatoes
Method:
Remove the skin and innards from the eel, wash it, and slice it into circles.
Sprinkle the circles with salt and pepper.
Pre-heat a skillet with 4-5 tbsp vegetable oil, and fry the circles on both sides for about 5 minutes per side, with medium heating.
Wash the potatoes, dry them, and cut into medium cubes.
Sprinkle with salt and pepper, and stir-fry with the vegetable oil until they're ready.
Pour honey into a saucepan, bring it to boil with low heating, then add the fish broth, and stir well, continuing heating.
When it starts boiling, pour it over the eel circles.
Decorate with chopped parsley, and serve with potatoes immediately.
Submitted by Russian_Cuisine on Wed, 05/02/2012 - 17:52.
Ingredients:
3 eggs
1.5 cup sugar
3 cup flour
1 tsp baking soda
1 cup sour cream (or yogurt, or kefir, or whipping cream)
7 oz (200 g) margarine or butter
Pinch of salt
Pinch of vanilla sugar
Method:
Whip the eggs, sugar, kefir, and margarine together.
Add the salt, vanilla sugar, baking soda, and flour, then whip for about 2-3 minutes, until an even consistency.
Pre-heat an oven to 180 C (356 F).
Pour the dough into a baking shape, and bake for about 35 – 40 minutes.
Decorate, slice, and serve.
Submitted by Nobility_Cuisine on Sat, 04/21/2012 - 15:06.
Ingredients per portion:
1 – 2 flounder fillets
0.5 cup white wine
3 oz dry pasta (on your taste)
1 large fresh porcini mushroom
3 tbsp vegetable oil
0.5 cup mushroom broth
3 small garlic cloves
1 egg
0.5 cup whipping cream
1 medium shallot onion
0.5 cup fish broth
1 oz shaved fresh truffles, white or black on your taste
1 rosemary stalk
1 tsp vegetable oil
Method:
Press the rosemary stalk a little, and put it into a cup with 1tsp vegetable oil, then put the shaved truffles into the vegetable oil with rosemary, and stir.
Set aside.
Fry the fish fillets with 1- 2 tbsp vegetable oil to readiness, and sprinkle with the wine.
Set aside, and keep warm.
Chop the porcini, and stir-fry it with 2 chopped garlic cloves and 1 tbsp vegetable oil for about 5 minutes on medium heating.
Add the broth to the mushrooms, stir, and simmer for about 5 minutes.
Cook a pasta.
Make sauce for the pasta:
Chop the shallot onion and garlic, and stir-fry them with 1 tbsp vegetable oil, then add a fish broth, stir, and simmer for about 5 minutes on small heating.
Whip the egg and whipping cream well.
Add the mix into the onion-garlic mix a small portion at a time, stirring thoroughly, then remove heating.
To serve, mix the pasta with the sauce thoroughly, and place on a serving plate.
Put the fish fillets over the pasta, and the porcini on the side, then sprinkle with the truffles, and serve.
Submitted by Russian_Cuisine on Sat, 04/21/2012 - 14:47.
Ingredients:
10.5 oz (300 g) Pumpkin
2 apples (whichever kind floats your boat)
1 3/4 oz (50 g) walnuts
2.5 oz (70 g) melted honey
Lemon juice
Method:
Wash the pumpkin and grind it with a large grater.
De-shell the walnut seeds and grind them up.
Skin the apples, de-core them and grind with a large grinder.
Add lemon juice to the honey according to your tastes, and stir them together.
Put the pumpkin, apples and walnuts into a salad dish, add the honey-lemon dressing, and stir well.
Let to sit for 5 minutes, and serve.
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