Nobility_Cuisine's blog
Submitted by Nobility_Cuisine on Sat, 02/04/2012 - 15:55.
Ingredients:
50 lady-fingers
For the cake:
125 g (1/2 cup) sour cream
1/2 cup sugar
1/2 cup ground walnuts
1/2 cup cocoa
1/2 cup fine flour
1/2 cooking spoon baking powder
65 ml (2.3 oz) Canola oil
1 egg
1 egg yolk
butter (for greasing)
For the vanilla cream:
350 ml (12.5 fl oz) milk
60 g (1/4 cup) sugar
30 g (1/8 cup) vanilla custard
300 ml (11 oz) cream, half whipped
4 sheets gelatin
pulp from 1 vanilla pod, or vanilla extract
pinch of salt
For the chocolate cream:
200 g (1 cup) bitter couverture (at least 60% cocoa content)
180 ml (6.5 oz) milk
3 sheets gelatin
300 ml (11 oz) heavy cream, half whipped
For soaking:
250 ml (9 fl oz) sugar syrup (water and sugar 1:1 boiled)
100 ml (3.5 fl oz) rum
For the decoration:
200 ml (7 oz) whipped cream
150 g (2/3 cup) roasted shaved almonds
100 g (1/2 cup) orange or apricot jam
macaroons (or halved ladyfingers)
Method:
Mix all the ingredients for the cake together with a slotted spoon until smooth.
Preheat an oven to 180 °C (350F).
Grease a spring-clip cake form with butter.
Pour in the mixture ans bake in the oven for about 10-12 minutes.
Allow to cool, then take off the spring form.
For the vanilla cream, stir the custard powder into 3-4 tablespoons of cold milk.
Soak the gelatin in cold water.
Heat the rest of the milk with the vanilla pulp, sugar and a pinch of salt.
Mix in the custard and stir until the mixture is thick.
Remove from the stove, and mix in the drained gelatin with a hand mixer.
Cool to room temperature, and then fold in the half-whipped cream.
For the chocolate cream, soak the gelatin, chop up the chocolate and place in a bowl.
Heat up the milk and pour over the chocolate.
Mix in the drained gelatin with a hand mixer until the mixture becomes elastic.
Cool to body temperature, and then fold in the half-whipped cream.
Place the cake in another spring form of the same size.
Combine the sugar syrup with rum and dribble some over the cake.
Warm up the jam and spread over the cake.
Then, spread about 2 cm (2/3”) thick of chocolate cream over the jam.
Dip the lady-fingers briefly in the soaking mixture and place on top of the chocolate layer.
Spread a layer of vanilla cream about 2 cm (2/3”) thick over the lady-fingers and cover again with lady-fingers.
Repeat the process until all the creams are used up, and finish with the vanilla cream.
Smooth the cream on all sides and allow to cool for about 3 hours.
Carefully remove the cake form, and spread the cake very thinly with whipped cream.
Apply the almonds to the sides of the cake.
Decorate the top of the cake with cream roses and with optional macaroons or halved lady-fingers.
Submitted by Nobility_Cuisine on Sat, 01/28/2012 - 16:29.
Ingredients:
18 – 25 oz (500 – 700 g) pike
4 bay leaves
Marinade spices for the fish
3 cup malt vinegar (or black ale, to simplify)
For the Galentine sauce:
3.5oz (100 g) dark rye bread crumbs
0.5 cup dry white wine
1/4 cup water
2 tbsp white wine vinegar
1/4 tsp ground cinnamon
2 tbsp shredded onions
2 tbsp olive oil
Salt and ground black pepper on your taste
Method:
Place the fish in an oven-safe dish, and pour the malt vinegar over it.
Add water, to cover the fish 3/4 of the way height-wise, sprinkle with the spices, and put the bay leaves in.
Cover the dish with a lid, and place in a refrigerator for 24-48 hours.
Put the dish in a cold oven, and set the heating 300 F (150 C).
Cook for about 2 – 2.5 hours, let cool as is, then take the fish out and peel it.
Note, that most of the small bones will dissolve during this cooking time.
Cool the fish.
Make the Galentine sauce:
Put the bread crumbs in a glass or enameled sauce-pan.
Pour the wine, vinegar and water in, sprinkle with the spices, stir, and set aside for about 1 – 2 hours.
Meanwhile, stir-fry the onions to mildness.
Stir the bread sauce to reach a more even consistency.
Add water if the sauce is too thick, and put the fried onions into the sauce.
Bring the sauce to boil.
Serve cold fish with boiling sauce.
Note:
This is one of the recipes from "The Forme of Cury" (1390 AD), English kings' cuisine.
You can substitute the pike with any other river or lake fish.
Submitted by Nobility_Cuisine on Sat, 01/21/2012 - 18:35.
Ingredients:
1.5 lb beef
3 lb potatoes
2 large onions
1 cup beef broth
1 cup sour cream
2 cup flour
8 tbsp clarified butter
½ tsp baking soda
2 bay leaves
Salt and ground black pepper on taste
Method:
Stir the flour, salt, butter, and sour cream, and knead to an even consistency.
Roll in a piece of plastic wrap, and set aside for 1 hour.
Peel the onions and potatoes, wash the meat, onions, and potatoes, and cut them into small cubes (1/4”-sized).
Stir, add salt and pepper, and stir once more.
Divide the dough into 2 parts, one a little smaller than the other.
Roll the larger part into a very thin circle.
Grease a deep cast iron skillet with 1 tbsp clarified butter, place the circle in it, and put the bay leaves over the dough, then add an even layer of the meat-potato-onion mix, then 3 – 5 small pieces of clarified butter.
Roll the smaller piece of the dough into a very thin circle, and cover the stuffing.
Pinch the top and bottom parts of the dough edges together.
Cut a 1”-diameter circle in the center of the top dough layer.
Make a ball from the leftover dough, a little more than 1” in diameter, and cover the hole with the ball.
Pre-heat an oven to 390 F (200 C).
Bake the pie for about 20 minutes, then cover it with a piece of foil, decrease the temperature to 360 F (180 C), and bake for 40 more minutes.
Then, remove the foil and the dough ball, and pour the hot meat broth into the pie.
Cover the hole with a dough ball, and cover the pie with foil.
Decrease the oven temperature to 340 F (170 C), and bake for about 2 – 2.5 hours more.
Turn heating off, and let sit for about 30 minutes.
To serve, slice into portions, place the pieces on portion dishes, and divide the stuffing up with a spoon.
Note:
You can substitute half of the potatoes with a pumpkin, or all potatoes with millet or other grains, and half of the beef with goose or chicken meat.
Submitted by Nobility_Cuisine on Sat, 01/14/2012 - 17:03.
Ingredients:
1 lb potato
1 L (1/4 Gal) milk
16 oz (0.5 L) broth or water
0.5 lb fresh mushrooms (or 3 tbsp dried mushrooms soaked for 3 hours. with a broth)
4 tbsp butter or margarine
4 tbsp chopped green onions
1 tbsp chopped dill
Salt on taste
Method:
Peel the potatoes, cut into medium cubes, and put them in a boiling broth or water.
Boil until potatoes are ready under a lid with medium heating (for about 15 minutes).
Clean the mushrooms, chop, and stir-fry them with the green onions and butter.
Put the fried mushroom-onion mix into the broth with potatoes, and boil together for about 7 minutes.
Then, pour the milk into the saucepan with mushroom soup, stir, and bring it to boil.
Add the salt and greens, remove heating, and serve.
Submitted by Nobility_Cuisine on Sat, 01/07/2012 - 18:50.
Ingredients:
3/4 lb (300 g) large potatoes, same size
3 egg whites
2 oz (50 g) butter or margarine
Salt, ground pepper, ground nutmeg on your taste
Method:
Wash the potatoes, and bake in an oven pre-heated to 375-410 F (190-210 C) oven until readiness. Do not turn the oven heating off!
Note:
You can alternatively microwave the potatoes for about 10-14 minutes, until readiness.
Cut the potatoes into halves, and spoon them out of their skins.
Make a puree from the potatoes, and stir-in the egg yolks,butter, salt, pepper, and nutmeg.
Whip thoroughly.
Rub a baking sheet with butter or margarine, and shape any same-sized forms from the puree with a confectionary bag.
Note:
You can alternatively just fill any metallic shapes.
Bake until the surface of the puree turns light tan.
Serve hot on a flat dish covered with a green salad leaves.
Submitted by Nobility_Cuisine on Sat, 12/31/2011 - 15:13.
Ingredients:
2 medium apples (4.5 oz, or 120 g)
2.5 oz (70 g) celery root
1 medium (2.5 oz, or 60-70 g) tomato
2 oz (40-50 g) marinated mushrooms
4 hardboiled eggs
1 oz (30 g) pitted black olives
Salt and ground black pepper on taste
Mayonnaise on taste
Method:
Bring 1 cup water to boil, and boil a celery root on very low heating for about 4-5 minutes.
Then, cool, and cut into small cubes.
Peel the apples, remove their cores, and cut them into small cubes.
Peel the tomato, cut it into wedges, and remove the seeds.
Cut the mushrooms into small cubes.
Mix the prepared ingredients, stir with the Mayonnaise, pepper, and salt.
Put in a salad bowl.
Peel the eggs, cut them into wedges.
Decorate the salad with the olives and egg wedges, and serve.
HAPPY NEW YEAR!
Submitted by Nobility_Cuisine on Sat, 12/24/2011 - 16:42.
Ingredients:
1/3 lb (150 g) butter
1.25 cup (200 g) flour
3.5 oz (100 g) sugar powder
1 tbsp (15 g) cocoa powder
1 tbsp water
0.7 oz (15-20 g) gelatin
3.5 fl oz (100 g) water
For the first cream:
1.25 lb (600 g) boiled condensed sweetened milk, or melted caramel
1.1 lb (500 g) fat sour cream
For second cream:
2-3 oz (50-70 g) boiled condensed sweetened milk, or melted caramel
0.5 lb (250 g) fat sour cream
Method:
Warm the butter, and whip it with sugar powder, cocoa powder, and vanilla.
Pour in the flour, and stir well.
You'll get oily dough crumbs.
To make the dough, continue kneading, adding water in very small portions, until you get a non-sticky dough.
Divide the dough into 2 equal parts.
Cut out 2 future cake shapes from parchment paper, and spread the dough evenly on the shapes.
Pre-heat an oven to 400-430 F (200-220 C).
Place the parchment paper with the dough into proper baking forms, and bake for about 17 – 22 minutes each.
Then, place them on parchment paper shapes on flat plates, and let cool.
Meanwhile, dissolve the gelatin in 1 cup of water per instructions, or just stir the gelatin into the water in a microwave-safe cup, and microwave for 2 minutes, then stir.
For the first cream, whip the cold sour cream with boiled condensed sweetened milk until an even consistency.
Then pour 2/3 of the dissolved gelatin while continuing whipping.
Whip for 2 more minutes.
Try, and add sugar powder if you like.
In another bowl, whip the ingredients for the second cream together to an even consistency, pour the remaining 1/3 of the dissolved gelatin, continuing whipping, and whip for 1 more minute.
If you feel like it, try adding sweetened condensed milk or sugar powder.
Wait until both creams start to thicken.
Cover a baking shape with a large piece of foil surrounding its bottom and sides.
Place 1 piece of baked dough on the bottom, and cover it evenly with the first cream.
Shake it a little to avoid air bubbles.
Cover it with the other baked dough piece, and pour the second cream evenly on it.
Cover with plastic wrap, and place in a refrigerator for about 2 hours, or until both creams turn to jelly.
Take the cake out by the the foil edges, remove the wrap and foil, decorate on your taste, and serve.
Submitted by Nobility_Cuisine on Sat, 12/17/2011 - 16:09.
Ingredients:
1 small head of red cabbage
1 oz butter or margarine
1 large onion, sliced
1/2 tsp ground nutmeg
1 large apple, peeled, de-cored, and ground
4 tbsp red wine vinegar
2 tbsp brown sugar
2 tbsp black currant, or black currant jelly
1/2 tsp spice mix
Method:
Slice the cabbage into angel-hair style pieces.
Melt the butter in a deep saucepan, with medium heating.
Stir-fry the chopped onion until it turns mild but before it changes its color.
Stir in the spices, add the shredded cabbage and ground apple, and stir.
Dissolve the sugar in 3.5 fl oz (100 g) water.
Add the vinegar and sugary water into the saucepan, sprinkle with salt and ground pepper, and stir well.
Bring it to boil, then turn the heating to low, cover the saucepan with a lid, and simmer for about 1 hour, or until the cabbage turns mild and absorbs all the water.
Stir-in the currant jelly or currants, stir, and simmer for 1 minute more.
Serve hot as a standalone fast dish, or as part of a garnish to a meat dish.
Submitted by Nobility_Cuisine on Sat, 12/10/2011 - 17:08.
Ingredients:
20 tartlet baskets (made puff pastry, phyllo dough, or “sand” dough)
1 large boiled chicken breast
2/3 lb fresh mushrooms
4 hardboiled eggs
0.5 lb ground cheese
1/3 lb sour cream or mayonnaise
1.5 tbsp vegetable oil
0.5 tsp salt
Method:
Slice the mushrooms thinly, and stir-fry them with vegetable oil and a pinch of salt.
Peel the eggs, separate the egg whites and egg yolks.
Grate the egg whites, and stir them in with the mushrooms.
Then, stir this mix with 1/3 of the sour cream or mayonnaise.
Slice the chicken lengthwise, thinly, and stir it in with the crumbled egg yolks using a fork (this is separate from the egg yolks and mushrooms).
Then, stir this mix with the remaining 2/3 of the sour cream or mayonnaise.
Per tartlet basket, place 1/20 of chicken mix, then 1/20 of mushroom mix, then sprinkle with 1/20 of ground cheese.
You can serve the tartlets immediately, or cover them with plastic wrap and keep them in a refrigerator for up to 6 hours.
Submitted by Nobility_Cuisine on Sat, 12/03/2011 - 17:26.
Ingredients:
1 pack puff pastry (500 g)
10.5 oz (300 g) smoked salmon or other red dish, thinly sliced
8 oz (200 g) cod liver, canned
2 hard-boiled eggs
3 medium green apples (like Granny Smith)
5 stalks green onions
6 tbsp mayonnaise
1/2 lemon, juice and peels
1 tbsp horseradish sauce
2 oz (50 g) ground cheese
Salt and pepper on taste
Method:
Place the pierced dough on a baking sheet(s), put it in a cold oven, heat to 360 F (180 C), and bake until the dough turns gold-colored and flaky. Take it out, and let cool.
Meanwhile, bake 3 pierced apples in the oven until they are mild, then cool, peel, and remove the seeds. Set one aside.
Make a puree from two apples, whip with mayonnaise, horseradish, lemon juice, lemon peels, and with salt and pepper.
Peel the eggs, and chop them very thinly together with the cod liver, the baked and peeled apple, and green onions.
Cut these baked sheets lengthwise into 2 or 3 thin sheets, and place one of them on a large flat dish covered with plastic wrap.
Spread cod liver pate on the sheet, and cover it with the next sheet.
Spread the apple-mayonnaise mix on the sheet, and cover it with one or several smoked salmon slices in one layer.
Cover the salmon with the next sheet, and repeat by spreading cod liver pate and placing another sheet for apple mayonnaise and smoked salmon etc.., until you run out of ingredients.
Cover the top with apple mayonnaise leftovers.
Wrap the cake tightly with the plastic wrap on the sheet, and press it down with a small weight.
Place in a refrigerator for 1 hour.
Then, remove the plastic wrap, sprinkle evenly with chopped green onions and ground cheese.
Slice using a knife-saw, and serve.
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