Cabbage Stew - 2

Submitted by Russian_Cuisine on Sat, 02/04/2017 - 17:17.

Ingredients:

2 lb cabbage
2 medium onion
2 tbsp tomato paste
1 tbsp vinegar
1 tbsp sugar
1 tbsp flour
1/2 cup meat broth
Salt and black pepper on your taste
3 tbsp oil

Method:

Shred a cabbage thinly, and put into an enameled or glass sauce-pan.

Add 1 tbsp an oil, 1/2 cup a meat broth (or a water), cover the sauce-pan with a lid, and cook cabbage for about 40 minutes in a medium-to-low heating.

Meanwhile, peel and chop onions, and stir-fry with 1 tbsp the oil until a color of the onion turns gold.

Add fried onion, a tomato paste, a vinegar, a salt, a sugar, bay leaves, and peppercorns to the cabbage.

Stir well, and stew for 10 minutes together.

Stir-fry a flour and 1 tbsp oil until a nut aroma increases.

Then, add the fried flour to cabbage, stir well, and bring to boil.

Boil for 1 more minute stirring permanently, then turn the heating off, and serve cabbage.

Note:

This is a standalone dish, but it can be a garnish, and this is a basic recipe for many dishes with cabbage.

Potato Balls with Beans

Submitted by Nobility_Cuisine on Sat, 01/28/2017 - 20:02.

Ingredients:

4 medium potato
1 large carrot
2 large garlic clove
½ cup dry beans, or 1 cup cooked beans
½ cup flour
½ cup bread crumbs
1 egg
2-3 cup vegetable oil
Spices on your taste

Method:

Put a carrot and potatoes in a hot water, and bring to boil.

Boil until a readiness, then pour with a cold water, and peel them.

Boil beans until readiness if necessary, or just boil cooked beans for about 2 minutes.

Dry out the beans and vegetables.

Grate the vegetables on a medium grater.

Press a garlic.

Blend beans into small crumbles.

Stir vegetables, garlic, and beans together.

Add an egg, 1 tbsp a flour, and 1 tbsp bread crumbs, and stir well.

Stir the flour and the bread crumbs leftovers together.

Pre-heat an oil in a small pan.

Shape balls from vegetable-bean mixture, their size should be like a walnut.

Roll the every ball in the flour-bread crumbs mixture, and fry balls in the oil for about 3 minutes.

Then, put them on a plate covered by paper towels, let to sit for 2-3 minutes, and serve with a sour cream, or with a yogurt.

Salmon and Beet Appetizer

Submitted by Russian_Cuisine on Sat, 01/28/2017 - 19:43.

Ingredients:

7 oz (200 g) lightly salted salmon
1 medium beet, boiled
3.5 oz (100 g) thinly ground cheese
3.5 oz (100 g) sour cream
2 medium gherkin
1 medium red onion, sliced
Salt on your taste
Fresh parsley for decoration

Method:

Grate a boiled beet on a large grater.

Chop gherkins.

Slice a salmon thinly.

Stir the beet, gherkins, a ground cheese, a salt, and a sour cream together.

Place a mix in a serving bowl.

Place salmon slices on top, cover with the onion rounds, and decorate with a parsley.

Serve immediately.

Beef in Caviar Sauce

Submitted by Nobility_Cuisine on Sat, 01/21/2017 - 22:56.

Ingredients:

3-4 lb beef
1/2 lb ham, sliced
10-12 bacon slices
10 lamprey, peeled
1/2 celery root, shredded and brined
1 leek, sliced
2 medium, or 1 large onion, peeled and sliced
1.5 cup white wine
1/2 lemon's zest
1/2 parsley root, shredded
1-2 lb meat broth

10 black peppercorn
10 allspices berry
1 tbsp butter
2 tbsp black caviar

Method:

In a large sauce-pan with a thick bottom, put a celery root, a parsley root, sliced leeks and onions, black peppercorns, all-spices berries, and a lemon's zest.

Pour a wine, and stir well.

Roll a beef with bacon sliced, lampreys, and ham slices, one after other one.

Put the beef into the sauce-pan, and pour a meat broth to cover beef.

Bring to boil, and cook until beef is ready.

Place beef on a serving plate.

Let meat juices evaporate if necessary. then strain, and remove a fat.

Add a butter into the strained juices, stir, and then add a caviar.

Bring a sauce to a boiling, then pour over beef, and serve.

Vegetables in Milk Sauce

Submitted by Russian_Cuisine on Sat, 01/21/2017 - 22:25.

Ingredients:

1 cup chopped carrot
1 cup chopped turnip
1 small cabbage head, cut into quarters
1/2 lb small potatoes, sliced
2 tbsp butter
1.5 tbsp flour
3-6 cup milk
Salt on your taste

For dough:

2 egg
1 tbsp water
3 - 5 tbsp flour

For sauce:

2 tbsp butter
2 tbsp flour

Method:

To make a dough, blend an egg, a water, and a flour together, until the dough is stiff.

Roll it out into a long strip, and cut into 2 long strips alongside.

Blend an egg's yolk with 1 tsp water, and spread on the strips.

Arrange the strips criss-cross on an oven-safe skillet, of same size as a serving plate, and brown the dough in an oven.

Boil vegetables separately, using separate pans, in a salted water, until they are almost ready, and then drain them.

Add 1 cup a hot milk into the each pan with the vegetables.

Mix 2 tbsp butter and 2 tbsp flour, and add 1/4 of this mixture into the pans, stir well, and boil on a low heating until a sauce turns thick, and vegetables turn tender.

To serve, place a dough "divider" on a serving plate, and place vegetables in sauce into sections.

Serve immediately.

Crabmeat Salad – 4

Submitted by Nobility_Cuisine on Fri, 01/13/2017 - 19:25.

Ingredients:

7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
11.5 oz (300 g) canned corn
3 medium orange
1 garlic clove
Salt and mayonnaise on your taste

Method:

Chop peeled eggs and a crabmeat thinly.

Stir with a canned corn (without liquids).

Cut oranges into halves.

Take the orange meat out, remove white films, and chop the orange meat thinly.

Stir orange meat with the corn and eggs.

Press a garlic, and stir with a mayonnaise.

Stir all ingredients together.

Put a salad into the orange skins by equal portion.

Decorate with greens, if you like, and serve.

Crabmeat Salad – 4

Submitted by Nobility_Cuisine on Fri, 01/13/2017 - 19:25.

Ingredients:

7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
11.5 oz (300 g) canned corn
3 medium orange
1 garlic clove
Salt and mayonnaise on your taste

Method:

Chop peeled eggs and a crabmeat thinly.

Stir with a canned corn (without liquids).

Cut oranges into halves.

Take the orange meat out, remove white films, and chop the orange meat thinly.

Stir orange meat with the corn and eggs.

Press a garlic, and stir with a mayonnaise.

Stir all ingredients together.

Put a salad into the orange skins by equal portion.

Decorate with greens, if you like, and serve.

Cabbage Stew

Submitted by Russian_Cuisine on Fri, 01/13/2017 - 17:32.

Ingredients:

2 lb cabbage, shredded
2 medium onion
2 medium carrot
1 tsp ground black peppercorn
2 tbsp tomato paste
5 clove
2 bay leaf
5 tbsp vegetable oil
Salt on your taste

Method:

Peel and chop onions and carrots.

Stir-fry with a vegetable oil, until carrots turn soft.

Put a cabbage into a large sauce-pan, add 3 tbsp a water, bay leaves, cloves, and peppers.

Stir well, and simmer on a low-medium heating for about 30 minutes after the water starts to boil.

After that, put the stir-fried vegetables into the sauce-pan, add a tomato paste, a salt, and peppers, stir well, and simmer until the cabbage turns soft.

Let to sit for about 10 minutes, and serve.

Note:

This dish is standalone one, or a part of a complex garnish.

Light Zephyr

Submitted by Nobility_Cuisine on Sat, 01/07/2017 - 20:07.

Ingredients:

3 pack gelatin
1 cp cold water
2 tsp vanilla sugar
¼ cup sugar substitute
3 fresh egg white

Method:

Pour ¼ cup a water into a bowl.

Pour all gelatin into the bowl, stir, and let to sit for about 5 minutes.

Pour 3/4 cup of the water into a sauce-pan, and bring to boil.

Turn a heating off, and pour the water with the gelatin into the sauce-pan, stirring permanently until gelatin dissolves totally.

Stir a sugar substitute and a vanilla sugar.

Whip egg whites in a deep bowl, and pour dissolved gelatin into the bowl using a tablespoon, continuing a whipping.

Add the sugar substitute -vanilla mixture, continuing whipping.

Total whipping time should be not less than 15 minutes.

When a consistency of a whipped mixture becomes like a dense fluffy foam, put the mixture into a confectionary bag.

Cover a baking sheet with a parchment paper, and press 12-16 pieces of a zephyr onto it.

Let to sit in a cold place for about 3-4 hours.

Zephyr is ready.

Note:
You may use it as a standalone dessert, or as a part of a complex dessert.

Chicken a la France

Submitted by Russian_Cuisine on Sat, 01/07/2017 - 20:01.

Ingredients:

18 oz (500 g) chicken breast
5.2 oz (50 g) ground cheese
2 egg
3 tbsp flour
3 tbsp mayonnaise
Chopped dill, salt, and pepper on your taste
Vegetable oil for frying

Method:

Slice a chicken breast into thin pieces, tenderize them, and sprinkle with a salt, and a pepper.

Set aside.

Whip eggs, a mayonnaise, a flour, and greens together.

Put every chicken slice over a tablespoon of a whipped egg mix.

Pre-heat a skillet.

Put the chicken slice on the skillet, the egg mix down.

Sprinkle chicken slice with a cheese, and pour 1 tbsp egg mix on top.

Fry chicken on both sides until a readiness.

Serve hot with any garnish.