Fish Vinaigrette – 19th century style

Submitted by Russian_Cuisine on Sat, 05/20/2006 - 10:50.
Ingredients:

2 medium fish fillets
3 medium boiled potatoes
2 medium beets
1 tbsp lemon juice
3 tbsp crabmeat cuts
Greens, mustard, mayonnaise, salt, pepper

Method:

Thinly slice fish fillets.
Sprinkle with salt, pepper, and lemon juice.
Grease a wide saucepan with butter.
Put slices in the saucepan, cover pan with a lid, and cook until ready on medium heating (12-15 minutes). Cool.
Peel and cut potatoes and beets into small cubes.
Put a layer of potatoes and beets cuts in a serving dish, sprinkle it with mustard sauce, put a layer of fillets slices over it, and sprinkle with mustard sauce.
Continue until all ingredients are used up.
Cover with mayo Provencal, and decorate with green cuts and cuts of crabmeat.
Place in a refrigerator for 2 hours.

Tomatoes stuffed with salt mushrooms and potatoes

Submitted by Russian_Cuisine on Sat, 05/13/2006 - 10:35.
Ingredients:

6 tomatoes
3 potatoes
1 shallot onion
¼ lb salt mushrooms
1 cucumber
1 tbsp greens
Spices on taste

Method:

Boil potatoes, cool, peel, and cut into small cubes.
Cut salt mushrooms and onions into small cubes.
Mix potatoes, onions, and mushrooms, add oil, and mix once more.
Slice the cucumber into long thin slices.
Wash tomatoes, cut the upper parts, remove juice and seeds.
Stuff tomatoes with potato-onions-mushrooms mix, cover with upper parts.
Serve with cucumber slices.

Potato balls

Submitted by Nobility_Cuisine on Sat, 05/13/2006 - 10:00.
Ingredients:

4 lb potatoes
2 tbsp vegetable oil
1 lb champignons
½ cup flour
Salt on taste

Method:

Peel and boil half of the potatoes (2 lbs), make puree with them.
Peel and grate the second half of potatoes, drain.
Make dough with flour, puree, grated potatoes, and salt.
Make balls from this dough, and boil or fry them.
Wash, slice, and fry the mushrooms with 1 tbsp oil.
Serve potato balls and fried mushrooms.
Optional: pickled vegetables.
Note:
This is a fast dish.

Finnish Salad

Submitted by Nobility_Cuisine on Sat, 05/06/2006 - 12:28.
Ingredients for 4:

2 salt herring fillets
½ lb cold boiled beef
4 cold boiled potatoes
½ lb pickled beets
2 medium pickled cucumbers
1 large shallot onion
1 hard-boiled egg
½ cup whipped cream
Apple puree on taste
Fresh-ground black pepper on taste

Method:

Soak fillets in water, tea, or milk for 12 hours, then dry and cut into small cubes.
Cut beets, peeled potatoes, onions, cucumber, beef, and peeled egg into small cubes.
Mix all this, add apple puree and black pepper, and mix very well.
Whip whipped cream, and mix with all other ingredients right before serving in a large salad bowl.

Lobio

Submitted by Russian_Cuisine on Sat, 05/06/2006 - 11:33.
Ingredients:

0.5 lb beans
0.5 g water
1 shallot onion
1 garlic head
1 cup peeled walnuts
1 tbsp vegetable oil
Black pepper, red pepper, "kchmeli-suneli" (traditional Georgian spice mix^ Koriander, laurel leaves, karaway seeds, dried basil, onion, garlic) on taste

Method:

Soak ½ lb of dry beans (red or white) for 6-8 hours.
Put in a saucepan, pour 0.5 G water, and boil with low-heating until the beans are ready.
This can take 3 hours. Stir occasionally.
Add boiling water when necessary, because beans have to be covered with water all the time.
After the beans are ready, press them but not until puree consistency.
Add "kchmeli-suneli", a classic Georgian mix of spices , and mix.
Grate walnuts, and add to mix.
Press garlic, and add to mix.
Add grated black pepper and red hot pepper.
Peel onions and cut them into cubes, and add to mix.
The consistency of ready lobio is similar to very thick soup.

Note:
Lobio is one of most traditional dished of Georgian cuisine, and it was adopted in the Soviet Union by many homemakers. As every classic dish, it has a lot of variations: with tomato, and so on.

Danish salad

Submitted by Nobility_Cuisine on Sat, 04/29/2006 - 11:09.
Ingredients for 4:

1 pack of any pasta
2 tbsp olive oil
2 medium carrots
1 small cauliflower
1 bunch green onion
½ lb ham
2 salt herrings fillets

For dressing:
1 tbsp sugar
1 tbsp mustard
3 tbsp olive oil
3 tbsp vinegar
3 tbsp whipped cream
½ tsp crushed black pepper

Method:

Boil pasta until ready, dry, and mix thoroughly with olive oil.
Peel carrots. Boil them until half-ready (for about 8 minutes).
Boil cauliflowers for 3-4 minutes (it has to be half-ready too).
Cut carrots, herring, and ham in cubes, and cut cauliflowers and green onions.
Mix well with pasta.
Blend all ingredients for dressing, and mix it well with pasta and other salad ingredients.

Meat-egg salad

Submitted by Russian_Cuisine on Sat, 04/29/2006 - 11:01.
Ingredients for 2:

3 eggs
1 large shallot onion
0.5 lb beef
2 tbsp vegetable oil
½ tsp salt
Pepper, mayonnaise on taste

Method:

Whip 3 eggs with 1/3 tsp salt.
Cook thin crepes from whipped eggs on a preheated skillet.
Roll them tightly and set them aside.
Make a julienne cut of beef, fry it for 3-4 minutes on a pre-heated skillet with vegetable oil, stirring occasionally.
Peel and cut onions into half-rings, fry them on a pre-heated skillet until gold color.
Slice crepe rolls into thin cuts.
You have to get same volume of cut egg crepes as beef and onions together.
Mix them.
Add salt, pepper, and mayonnaise on taste. This is the filling salad for cold weather. Serve warm.

Monastery Pie

Submitted by Russian_Cuisine on Sat, 04/22/2006 - 11:15.
Ingredients:

200 g (1 cup) strong warm tea
8 full tbsp flour
3 tbsp vegetable oil (refined)
100 g (0.25 lb) sugar
3 tbsp thick fruit preserves, preferably sour
1 tsp baking soda + 1 tbsp vinegar, or baking powder
Spices: Vanilla, cinnamon, a little cardamom and ginger
Optional: Raisins, crushed nuts, dried fruits

Method:

Mix tea, flour, sugar, oil. Pour vinegar over baking soda, and allow "foam" to fall into the dough, add spices, nuts, raisins, preserves, and cut fruits, then make the dough.
It has to have thick sour cream’s consistency.
Pre-heat an oven to 390º F.
Put the dough in round-shape oven-safe dish, and bake for 20 minutes.
Check if the pie is ready with wooden stick.

Note:
This pie is fast.

Cake "Rotten stump"

Submitted by Nobility_Cuisine on Sat, 04/22/2006 - 11:12.
Ingredients:

For dough:
1 cup sour cream
¾ cup sugar
2 – 2 ½ cup flour
½ tsp baking soda

For filling:
1 cup raisins
1 cup dried apricots
1 cup dried black prunes

For crème:
1 ¼ cup thick sour cream
¾ cup sugar
½ cup crushed nuts

Soak dried fruit for 2 hours or until mild, then dry and grate them separately.
Whip cold sour cream with sugar.
Mix flour and baking soda.
Add flour to whipped sour cream, and make thick dough.
Divide the dough into 3 parts.
Roll out every part very thinly (3 millimeters), put different fillings into different dough parts, and roll every part in a long "tube".
Pre-heat the oven to 400º F, put dough rolls on a greased baking sheet, and bake until gold color. Take them out of the oven, and let to cool.
Cut every roll to 1” width slices.
Whip sour cream and sugar for cream together.
Put warm slices with different fillings alternately, not too close together, pour cream over this "mountain", sprinkle with crushed nuts.
Let to sit for at least 3-4 hours, and serve.

Note:
You can add an egg to the dough.
You can use other fillings.
You can decorate it with whipped cream, once the whipped sour cream absorbs.
You can allow the cake to soak up for 2 days, in a refrigerator, of course.

Potato "galuschki"

Submitted by Russian_Cuisine on Sat, 04/15/2006 - 10:30.
Ingredients for 4:

5 large potatoes
2 tbsp all-purpose flour
2 medium shallot onions
Greens, salt, and red pepper on taste
1 tbsp vegetable oil

Method:

Peel onions, cut into small cubes, and fry with oil until gold color.
Boil and peel 2 potatoes, and make puree with them and flour, pepper, and fried onions.
Peel 3 potatoes, grate them, and add to the dough. Continue kneading the dough until even and elastic consistency.
Boil ½ g water (or vegetable broth). Using 2 dessertspoons, separate half-sphere galuschki, and put them into water.
Boil for 4-5 minutes, and remove from the sauce-pan with a skimmer
Put them on a serving dish, sprinkle with vegetable oil and cut greens.

Note:
Galuschki is mainly an Ukrainian dish, but it is so tasty that all Slavic home makers cook them sometimes.