Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Sunday, March 26, 2006

Schi "Valaam"

Schi "Valaam"

1 l water (or 0.25 g)
2 tbsp dried mushrooms
1 lb fresh mushrooms
1 lb green cabbage
1 medium shallot onion
1 tbsp grated parsley root
1 tbsp all-purpose flour
6 black peppers
2 bay leaves
2 tbsp cut parsley and dill greens

Method:
Slice cabbage, put in a large saucepan, and pour the warm water.
Peel and cut onions and parsley root thinly.
Put them into the saucepan, and bring the water to boil.
Boil dried and fresh mushrooms until ready in the other saucepan.
Cool and slice mushrooms.
Fry flour until the crème color.
Add flour to the cabbage, mix well, and then add mushrooms and mushroom broth.
Bring to boil with low heating.
Add pepper, bay leaves, and greens to the saucepan.
Serve immediately, preferably with toasted rye bread.


Note:
Valaam is an island in Ladoga Lake in Northwest Russia, famous with ancient monastery.

Saturday, March 18, 2006

Fish pate

Ingredients:

0.5 lb smoked trout fillet
0.5 lb smoked steelhead fillet
0.5 lb whipped cream
1 can (50 g) red caviar

Method:

Cut trout fillet, put in a blender, and blend.
Take out of blender, put in a dish, and mix with 0.25 lb whipped cream.
Cut steelhead fillet, put in a blender, and blend.
Take off from blender, put in a dish, and mix with 0.25 lb whipped cream.
Cover the bottom of a ceramic form with foil. Put trout puree in the form.
Put the form in the refrigerator for 1 hour.
After 1 hour, take the form out, and put red caviar over the trout puree.
Put steelhead puree over the caviar. Make the upper side even with a wooden spatula.
Cover with a clear plastic cover.
Put in the refrigerator for 4-5 hours.
To serve, put pate on a serving dish and decorate with green salad, and other vegetables.

Wednesday, March 15, 2006

Fish julienne from pikeperch

Ingredients for 4:

0.75 lb fish
0.5 lb porcini or other mushrooms
2 tbsp butter
1 cup sour cream
3 eggs
Salt and pepper on taste

Method:

Wash mushrooms (or wipe with wet cloth).
Cut into julienne cuts.
Wash fillets. Cut into small pieces.
Pre-heat skillet with butter and cook mushrooms until ready (for about 10 minutes).
Add salt and fillet cuts to mushrooms, mix. Put the mix in julienne dishes.
Whip egg, mix with sour cream, salt and pepper, and pour one forth part of the mix in every julienne dish over the mushroom-fish mix.
Bake in an oven pre-heated to 380º F for about 35 minutes, or until the crust turns light brown.
Serve hot. Place the hot julienne dishes on small plates.

Saturday, March 04, 2006

Tvorog Zapekanka

Ingredients:

2.5 lb tvorog
3 eggs
0.5 lb dried raisins
Sugar
Vanilla
1/8 lb breadcrumbs
1 tbsp butter
3 tbsp flour
Strawberry jam (or other jam)
4 tbsp condensed sweet milk (optional)

Method:

Knead dough with tvorog, sugar, vanilla, and 2 eggs.
Add flour, and knead the dough once more, until even consistency.
Soak raisins in hot water for 1 hour.
Add raisins to dough, mix.
Grease the baking form with butter.
Sprinkle the form with butter crumbs.
Put half of dough in form.
Spread jam over the dough.
Put second half of the dough in the form.
Whip egg yolk, and wash the top of the dough with it.

Optional: You can make a decoration ("waves", and so on) on the top of the dough.
Bake zapekanka in an oven preheated to 380º F for about 30-40 minutes.
Serve with condensed sweet milk, or with sour cream.