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.

Herring butter for buterbrodes

Submitted by Nobility_Cuisine on Sat, 01/28/2006 - 10:35.
Ingredients:

1 herring fillet
¼ lb butter
3 tbsp vegetable oil
1 small shallot onion.
Lemon juice on taste

Method:

Cut onions into very small cuts.
Cut fillet into small cuts.
Put them together in a mixer, then add warm butter, and blend well.
Then, add vegetable oil by the spoon continuing blending.
Optionally: add lemon juice, continuing blending.
Keep in a refrigerator.

Salad Tatiana

Submitted by Russian_Cuisine on Sat, 01/28/2006 - 10:30.
Ingredients:

1 cup rice
1 tsp butter
½ lb boiled chicken breast
1 apple
1 tomato
3 tbsp sour cream
½ tsp lemon juice
Parsley
Salt on taste

Method:

Wash and dry the rice.
Boil salt water, add rice, and boil until ready with medium-low heating.
Cool.
Cut ready chicken breast into small cubes.
Peel apple and cut it into small cubes.
Cut tomato (with or without skin) into small cubes.
Mix rice, chicken, apple, and tomato.
Add salt and sour cream, and mix well.
Sprinkle with cut parsley.

Carrot – Apple Salad with Nuts and Raisins

Submitted by Nobility_Cuisine on Sat, 01/21/2006 - 10:29.
Ingredients:

4 medium carrots
4 medium-size apples
2 tbsp honey
2 tbsp crushed nuts (walnuts, pine nuts, etc.)
3 tbsp raisins
Lemon juice on taste
Salt on taste

Method:
Soak raisins in hot water for 1 hour.
Peel and grate carrots, add lemon juice, honey, nuts, mix well, and set aside for 15 minutes.
Peel and cut (or grate) apples, sprinkle with lemon juice, add raisins.
Mix everything together, and serve immediately.

Radish Salad

Submitted by Russian_Cuisine on Sat, 01/21/2006 - 10:20.
Ingredients:

1 radish (or cut ¾ lb – 1 lb)
Honey on taste
Sour cream on taste

Method:

Grate radish.
Mix well with honey and sour cream.
Serve.

Note:

This salad is one of the best anti-flu remedies in Russian cuisine.
Traditionally, Russians use black "margelan" radishes.
But daikon (Japanese radish) is good too.

Cabbage-Egg Salad

Submitted by Nobility_Cuisine on Sat, 01/14/2006 - 10:02.
Ingredients for 2:

1/2 lb cabbage
1-2 hard-boiled eggs
2 tbsp vegetable oil
Salt on taste

Method:

Slice cabbage very thinly (like "angel hairs").
Put it in a deep enameled or glass dish, add a pinch of salt, and wrinkle up by hands, until the cabbage gives off a juice.
Set aside.
Peel and grate eggs, add them to the cabbage.
Pour salad with oil, mix well, and serve immediately.

Blinis with apples

Submitted by Russian_Cuisine on Sat, 01/14/2006 - 10:02.
Ingredients for 4:

4 servings simple yeast blinis
¼ lb sugar
2/3 stick (75 g) butter or margarine
2 lb "Golden Delicious" apples, or other sweet apples
2 tbsp apple wine

Method:

Peel, clean, and cut apples.
Melt butter or margarine in a medium-heated deep skillet.
Add apples to skillet and sugar, mix, then cover with lid, and let simmer for 10 minutes.
After that, remove lid, and let simmer for 10 minutes more.
Add apple wine, and mix well.
Turn heating off.
Put 1 tbsp cooked apples on the middle of blin, and roll blin into tube.
Grease baking sheet with butter, put rolled blinis on it, grease with butter upper sides of blin rolls, and sprinkle them with sugar.
Preheat oven to 390-400 F.
Place baking sheet in the oven for 5 minutes.

Small potato pies

Submitted by Russian_Cuisine on Sat, 01/07/2006 - 11:25.
Ingredients:

2 lb potato
1 lb cabbage
3 tbsp flour
1 tsp butter
Salt and spices on taste
2 hard-boiled eggs (optional)

Method:

Peel potato, wash, and boil with 1 cup water until ready.
Cut cabbage into thin short pieces, fry until gold color, add water, and simmer until the water evaporates, stirring thoroughly. Cool.
Make puree, cool, and add flour and salt.
Roll out a piece of dough, and put 1 tbsp cabbage in the middle of the dough piece. Pinch the edges, and put them on a baking sheet greased with butter.
Continue until you‘ve used up the dough and cabbage.
Wash the pies' top with melted butter, and bake in an oven pre-heated to 380ºF.

Note:

You can vary the stuffing.
For example, you can add grated eggs, or fried green onions to simmer cabbage.
Or you can make stuffing with boiled and cutmushrooms mixed with spices.

Pie with nuts and apples

Submitted by Nobility_Cuisine on Sat, 01/07/2006 - 11:10.
Ingredients:

1 ¼ lb flour
1 pack margarine
1/3 lb sugar powder
3 egg yolks
2 tsp baking powder
2 tsp sour cream
Vanilla sugar on taste

For apple filling:
4 lb apples
1 cup sugar
Cinnamon on taste

For nut filling:
12 lb peeled walnuts
½ cup milk
1 cup sugar
½ lb butter or margarine
2 tbsp vodka.

For decoration:
¼ lb peeled walnuts
1 tbsp honey
1 tbsp sugar
1/3 cup water

Method:

Bring 1/3 cup water, mixed with honey and sugar, to boil.
Pour walnuts in boiling water; boil with medium heat for 7 minutes.
Take out walnuts and drain.

Sift flour mixed with baking powder.
Add melted margarine, yolks, sugar, sour cream, and vanilla sugar.
Knead dough. Let sit in a cool place.
Divide the dough into 3 equal parts, and bake 3 sheets for 15 minutes in an oven pre-heated to 380-390ºF. After 7 minutes, cover one of the sheets with walnut decorating, and continue baking.
Peel apples, remove seeds, cut or grate, mix with sugar, and cook until brown color.
Grate walnuts.
Mix milk and sugar, and bring to boil.
Pour hot milk over the walnuts, mix, and cool.
Whip mild butter or margarine.
Continue whipping, and add walnut pasta by tablespoons.
Add vodka, and whip well.

Put 1 sheet put on a kitchen surface.
Put all ready apple paste over it evenly.
Cover with another sheet.
Pour all walnut paste over it evenly.
Cover with the third sheet (with decoration), and press evenly and carefully.

Note:

This pie is tastiest on the day after cooking.