Mushroom Butter

Submitted by Nobility_Cuisine on Sat, 06/30/2018 - 18:48.

Ingredients for 4:

5.2 oz (150 g) fresh mushrooms
1/2 oz (15 g) dried porcini
3.5 oz (100 g) warm butter
1 medium onion
2 garlic clove
1 stalk thyme
1 tbsp brandy
Lemon juice, chopped greens, salt, and ground pepper on your taste

Method:

Grate dried mushrooms, and put into a small sauce-pan.

Pour a warm water on top, just to cover mushrooms, and let to sit for 20 minutes.

Melt 1 tbsp a butter in a sauce-pan.

Chop fresh mushrooms, a garlic, greens, and an onion.

Stir-fry the onions with the butter for about 1 minute, or until onions turn soft.

Then, add the garlic, a thyme, and all mushrooms, and stir-fry for 5-8 minutes more.

Add a salt, a pepper, a lemon juice, and a brandy, and cook to evaporate an alcohol.

Turn a heating off, remove the thyme, add chopped greens, and stir well.

Let to chill, and whip with a warm butter.

Place into a butter dish, cover with a lid, and place a mushroom butter into a freezer.

Let to warm before serving.

Note:

This is a perfect add-on to a steak.

Quick Brined Mackerel

Submitted by Russian_Cuisine on Sat, 06/30/2018 - 18:09.

Ingredients:

35 oz (1 Kg) mackerel, without heads and innards
For brine:
1/4 G (1 L) water
4 tbsp salt
2 tbsp sugar
5 bay leaf
5-6 black peppercorn
1 tbsp dry black tea
20-25 dried prune, or smoked one

Method:

Peel a mackerel, wash, and place into an enameled, or a glass dish.

Pour a water into a sauce-pan, add all brine ingredients, except a tea, and bring to a boiling.

Add the teas, and boil for about 2 minutes.

Cover the sauce-pan with a lid, and let to chill.

Pour a cold brine into the dish with the mackerel to cover mackerel.

Cover dish with a lid, and place into a freezer for 3-5 days.

After that, take a fish, wash, dry it out, and slice.

To serve, sprinkle mackerel slices with a vegetable oil and with a chopped spring onion.

Chicken Souffle

Submitted by Nobility_Cuisine on Sun, 06/24/2018 - 15:32.

Ingredients:

2 boiled chicken fillet
3.5 fl oz (100 mL) 20% whipping cream
4 tbsp butter
1 egg
3.5 oz (100 g) white bread
Salt and spices on your taste

Method:

Soak a bread in 2 tbsp a whipping cream.

Grate chicken fillets thinly.

Then, stir the ground chicken meats with the white bread, and grate one more time.

Pre-heat an oven to 370 F (150 C).

Whip chicken meat with an egg yolk, 3 tbsp a butter, and whipping cream for 4-5 minutes.

Separately, whip a chilled egg white, and add to the whipped meat mixture.

Add a salt, and stir carefully.

Rub a baking dish with 1 tbsp butter, and put the mix into the dish.

Bake in the oven until a gold crust increases on top.

Or, you may bake it over a water bath, under a lid, for about 20 minutes.

Serve hot.

Quick Zucchini Noodles

Submitted by Russian_Cuisine on Sun, 06/24/2018 - 15:13.

Ingredients:

16 oz (450 g) young zucchini
1 medium carrot
2-3 garlic clove
Greens, salt, and pepper on your taste
Vegetable oil for frying

Method:

Shred a carrot very thinly.

Slice zucchini into thin strips.

Press a garlic.

Chop greens.

Pre-heat a skillet with vegetable oil.

Put the zucchini into the skillet.

After 1.5 minutes, stir zucchini, and put the carrots on top.

After 1.5 minutes, stir well.

After 1 more minutes, stir well, add the garlic, greens, a salt, and a pepper, and stir one more time.

Turn a heating off, cover skillet with a lid, and let to sit for 1 minute more.

Serve immediately.

Potato Pies with Various Fillings

Submitted by Nobility_Cuisine on Sat, 06/16/2018 - 19:53.

Ingredients:

For pies:

6 large potato
1 egg
2 tbsp flour
2 tbsp sour cream
1 small onion
1/2 tsp salt
Pinch of ground black pepper

For meat fillings:

8 oz ground meat
1 small onion
Salt and pepper on your taste
2 tbsp water

Note:

For fish fillings use same ingredients but change meat to fish, and add some drops of a lemon juice.

For vegetable and mushroom fillings, use 16 oz of main ingredient (vegetables or mushrooms) for filling.

Method:

Grate the potatoes thinly.

Using a sieve, separate the potato juice from the starch, and set the juice aside.

Put the grated potatoes and the starch into a large bowl.

Grate the onion very thinly.

Combine all the pies' ingredients in the bowl.

Meanwhile, stir ingredients for a filling together and set aside.

Heat about 1 tbsp oil in a skillet over a medium heat.

Using 2 tablespoons, portion out four pancakes.

Shape 1-2 tbsp of the filling into a patty and place on top of the potato pancake.

Cover filling with potato pie mixture, and bake or cook under a lid until golden on both sides.

Serve hot with a sour cream.

Beetroot Cutlets

Submitted by Russian_Cuisine on Sat, 06/16/2018 - 19:38.

Ingredients:

2 medium beetroot
2 garlic clove
2 tbsp cream of wheat
2 oz (70 g) breadcrumbs
Vegetable oil for frying
Ground black pepper and a salt on your taste

Method:

Wash beetroots, dry them out, sprinkle with a vegetable oil, roll in a piece of a foil, and bake until beets are ready.

It takes about 1 hour in a pre-heated tp 380 F (200 C) oven.

Chill and peel beets.

Put a cream of a wheat into a bowl, and press a garlic into the bowl.

Grate beets on a very small grater, and put them into same bowl.

Add a salt and a pepper, stir well, and set aside for 15-20 minutes.

Shape small cutlets, and roll them with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the cutlets, until a golden crust increases on both sides.

Serve with a sour cream.

Carrot Cutlets

Submitted by Nobility_Cuisine on Mon, 06/04/2018 - 16:31.

Ingredients:

21 oz (600 g) carrot
2 egg
1 oz (~30 g) butter
2 oz (80 g) cream of wheat
3.5 oz (100 g) breadcrumbs
3.5 fl oz (100 mL) hot milk
Vegetable oil for frying
Salt on your taste

Method:

Peel carrots, wash, and grate on a large grater.

Put the carrots in a sauce-pan with a hot milk, stir, and bring to boil.

When it starts boiling, turn a heating to very low, add a butter and a salt, and stir well.

Simmer the carrots under a lid for about 15-20 minutes, then add a cream of wheat, and continue to simmer, stirring permanently.

Separate egg whites and egg yolks.

When turn the heating off, stir-in the egg yolks into the carrot very quickly.

Then, set the sauce-pan aside, and let to chill.

When chill. shape cutlets, and roll them with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the cutlets, until a golden crust increases on both sides.

Serve with a sour cream.

Milk Cocktail

Submitted by Russian_Cuisine on Mon, 06/04/2018 - 16:14.

Ingredients:

1 cup milk
3.5 fl oz (100 mL) ice cream
1 quail egg, optionally

Method:

Blend all ingredients together until a thick foam increases, and serve.

Note:

This was one of the favorite children's drinks for hot weather.

This is a basic recipe. Optionally, you may add an oatmeal cookie, a banana, a chopped apple, a honey before a blending.

Soup with Pike Caviar

Submitted by Nobility_Cuisine on Sun, 05/27/2018 - 17:40.

Ingredients:

1 lb pike caviar, fresh
2 pike head
4 potato
1 onion
1/3 lb bread crumbs
1 tbsp butter
3 tbsp whipping cream
Salt on your taste

Method:

Wash pike heads, and boil with 1 L (¼ G_ for about 40 minutes.

Remove the heads, and clear a fish broth.

Peel potatoes, wash, and cut into medium-size cubes.

Put the potatoes into the broth, add a salt, and boil for 10 minutes.

Peel onions. and chop thinly.

Peel a caviar (remove all what is not a caviar), and stir with bread crumbs, the onions, a butter, a whipping cream, and an egg.

Stir thoroughly, shape medium-size balls, and boil in broth for 10-15 minutes.

Serve hot.

False Rabbit

Submitted by Russian_Cuisine on Sun, 05/27/2018 - 17:23.

Ingredients:

35 oz (1 Kg) ground meat
6 egg
1 large onion
1 celery stalk
1 carrot
2 garlic clove
3.5 fl oz (100 mL) whipping cream
Salt and pepper on your taste

Method:

Boil 5 eggs for about 7 minutes.

Chop carrots, garlics, a celery, and an onion very thinly.

Simmer the vegetables with ½ tsp a vegetable oil until readiness.

Soak a bread in a whipping cream.

Stir a ground meat, an egg, the bread, a salt, a pepper, and the simmered vegetables together.

Cover a baking sheet with a piece of a 2-folded foil.

Put a half of a meat mix as a rectangle over the foil.

Put peeled hard-boiled eggs in a row on the middle of the meat mix.

Cover with second half of the meat mix, and shape a cylinder.

Roll it in foil very tightly, to avoid running out juices.

Pre-heat an oven to 380 F (200 C), and bake a false rabbit for about 50 minutes.

Then, decrease the temperature to 350 F (170 C), and bake for about 40 more minutes.

Note:

For increasing of a golden crust, roll the foil for 10 minutes before a readiness.

Note:

This dish was very popular after 1917, when instead of meat any grains and vegetables were used.