Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, November 26, 2005

"Russian Forest" Salad

Ingredients for 4:

½ lb cold boiled veal or beef, or beef tongue
1/2 lb boiled champignons
2 medium picled cucumbers
Green salad
1 carrot
2 potatoes
Mayonnaise, salt, pepper, other species on taste.

Method:

Cut meat into short strips, boiled champignons into small cuts.
Boil potato and carrots separately, cool.
Peel and cut into small cubes, cut cucumbers into very small cubes.
Mix meat, champignons, potato, carrots, and cucumbers, add salt and pepper, mix very well.
Add mayonnaise, and mix well one more time.
Put salad in serving dish.
Slice green salad into thin slices, and pour over salad.
Note:
You can decorate the salad with boiled or fried mushrooms.

Saturday, November 19, 2005

Potato stuffed with mushrooms

Ingredients for 8:

24 medium potatoes
0.5 lb dried porcini
½ French bread
1 egg
2 leeks
1 cup any meat broth
½ cup mushroom broth (or 1 ½ cups meat-mushroom broth)
2 tbsp butter

Method:

Peel and wash potatoes. Cut off "lids" of them. Peel off the middle of potatoes.
Boil porcinis in 3 cups salt water or meat broth, and then drain them (keep the broth).
Cut them into small cubes.
Cut leeks into small cubes, fry leeks with 1 tbsp butter.
Soak bread in broth, them squeeze out the bread, and mix bread, mushroom, leeks, egg, and 1 tbsp melted butter.
Blend very well, and stuff potatoes with the mix.
Place potatoes in saucepan, cover with "lids", and pour broth in saucepan.
Boil until ready.
Serve with pickles, sauerkraut, marinated mushrooms, or with sour cream-based or yogurt-based sauces.

One of such sauces:
Add crushed garlic salt, and pepper on taste, to plain yogurt, and mix well.

Saturday, November 12, 2005

Salmon with pine nut butter

Ingredients for 4:

4 pieces salmon filets by ½ lb each
¼ cup pine nut oil
¼ cup butter
¼ cup crushed pine nuts
2 tbsp red wine
2 tbsp lemon juice
2 tbsp cut chives
1 garlic clove, crushed

Method:

Wash salmon, and put in small saucepan.
Mix pine nut oil, red wine, lemon juice, and chives, pour over salmon, and mix.
Cover saucepan with lid, and place it in refrigerator for 3 hours.
Mix butter and crushed pine nits, and roll out the mix on waxing paper, then put the paper with the butter-nut layer in the refrigerator for 3 hours.
Fry salmon fillets for 5 minutes per side, pouring 1 tbsp marinade over each piece.
Put fish fillets on serving dish, and put thin slices of butter-nut mix over them.
Serve with boiled potatoes.

Saturday, November 05, 2005

Blinis with assorted filling (noble variation)

Ingredients:

1 lb all-purpose flour
2 cups milk
3 eggs
1 tbsp butter
1 pack yeast
1 tbsp sugar
½ tsp salt

Method:

Warm up 1 cup milk (do not boil!), dissolve yeast in it, then add all the flour and knead the dough. Set in warm place for 1 hour.
Warm up one more cup of the milk. Add salt, sugar, egg yolks.
Blend well, and add the mix into raised dough. Blend all together, and let to stand.
Whip egg whites, and add them to a dough, blend, and cook blinis.
Blinis are not fried in fat like most foods. The purpose of the oil is to prevent sticking.
Heat the pan well, and pour in about 1 tbsp of blinis dough, then swirl about the pan until evenly spread across the bottom. After 1 minute, turn the blin over, cook again until light brown.
A blin has to be thin! If you get thick blinis, add warm milk into the dough, and blend.
Often, the first blin is thorn. Russians have a phrase, "The first blin is like a lump", or "You must spoil before you spin, practice makes perfect".
The next blinis come better after that.
Put the ready blinis on serving dish, stacked (traditionally, 1 serving is 10 blinis).
Serve with any sweet or non-sweet filling or dip.

For filling:

1/2 tsp butter
1 tbsp any caviar
1 tbsp sour cream
1 thin slice smoked steelhead fillet
1 anchovy
1 sprat

Cook simple yeast blinis by the previous recipe.
For the next, I will interpret for you a part of one of the Checkhov’s short tales:
"…At last, a cook with a plate of blinis appeared…
Simeon, with a risk of burning of his fingers, grabbed two of the top, hottest, blinis, and slapped them palatably on his own plate. The blinis were roasted, porous, and pudgy, like a merchant daughter’s shoulder.
Simeon smiled with pleasure, and sprinkled them with hot butter. After that, inflaming his appetite, and enjoying with the idea of their taste, he slowly, in order, greased them with caviar.
The spots, the caviar didn’t ingress, he covered with sour cream…
All that remained was to eat, didn’t? But no!
He looked at his handwork and left unsatisfied.
After short consideration, he put a thin fat slice of steelhead fillet, anchovy, and sprat on blinis, then, rolled up both blinis…"