Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, August 26, 2006

Meringues with bananas

Ingredients:

1 banana
1-2 tbsp chocolate

For meringues:
1 egg white
1/3 cup sugar

For cream:
2 tbsp butter
2 tbsp sweet concentrated milk
1 tbsp any fruit preserves without seeds

Method:

To make meringues, whip cold egg white, and add sugar tablespoonful at a time; continue whipping, until thick consistency. Probably, to make a really thick mix, you will need to add 2-3 more tbsp sugar, or few drops of vinegar.
Put banana on baking paper; mark its shape with a pencil. Turn paper to other side, put on a baking sheet, and squeeze meringue mix with a confectionary bag onto the banana shape.
Pre-heat an oven to 80º- 90º C, and place the baking sheet with the meringue mix in the oven for 1.5 – 2 hours.
To make cream, whip 2 tbsp warm butter, concentrated sweet milk, and fruit preserves (you can add stabilizer for whipped cream, or 1 tbsp brandy).
Take out meringues from oven, and cool.
Put cream over the meringue, then put half of the banana over cream, and pour melted chocolate on.
Cool and serve.

Saturday, August 19, 2006

Fish-and-rice a la Portugal

The father of famous gourmet count Stroganoff (did you try beef a la Stroganoff?) was a Russian ambassador in several countries including Portugal, and a famous gourmet too. He collected recipes in countries he worked from, and returning to Russia, he studied chief cook, as they represented these new dishes as an evaluation of nobilities. Finding and trying out new gourmet recipes was one of the nobilities' leisure in 17th - 19th centuries.
One of the main ingredients of Portugal cuisine was a salt cod "backalau", and 365 recipes of its production exist.
Dried fish was a main food of Portugal seamen in Great Geographical Discoveries.
Same for Russian cuisine: salt fish was usual food of travelers in the Russian huge spaces.

The variety of dishes with salted and smoked cod allows for choosing recipes for workdays and holidays.
For example, simplest, but tasty dish is a potato-cod salad:
Mix cut boiled potatoes and cut salted (or smoked) cod 1:1, add cut green onions and mayonnaise, mix, and eat.
This dish was popular everywhere in Russia where salt fish was sold.

Senior count Stroganoff delivered some famous domestic recipes from Portugal, like:

Fish-and-rice a la Portugal

Ingredients:

1.5 lb fish fillets
4 tbsp vegetable oil
2 medium onions
1 garlic clove
1 small parsley bunch
1.25 lb tomatoes
1 cup rice
0.25 cup white wine
1 tsp salt
Pepper, marjoram (oregano), thyme on taste

Method:

Boil rice in salt water until readiness.
Cut onions into small cubes, fry in vegetable oil on a skillet.
Put grated garlic, cut parsley, and cut tomatoes on the skillet, and simmer under a lid for about 10 minutes. Drain rice, add mix from the skillet and white wine to the rice, and mix well.
Then, add salt, pepper, and spices to rice, mix well, and put on the skillet in an even layer.

Cut fish fillets into medium cubes, put them over the rice in the skillet, and simmer under a lid for about 20 minutes, or until fish is ready.
Serve hot.

Saturday, August 12, 2006

Fish "Miller"

Ingredients for 1:

0.5 lb fish fillet
0.5 lb small young potatoes
1 tbsp white wine
1 tbsp fish broth
1 tbsp butter
1 tbsp lemon juice
Parsley green, salt on your taste

Method:

Boil fish fillet in salt water for 10 minutes.
Boil potatoes until ready.
Place the fish and potatoes on a serving plate.
Melt 0.5 tbsp butter, add parsley greens, lemon juice, white wine, fish broth, and mix well.
Pour sauce over fish and potatoes, sprinkle with grated cold butter, and serve.

Saturday, August 05, 2006

Champignons in hot sauce

Ingredients for 4 servings:

0.5 lb small (button) mushrooms
2 tbsp olive oil
0.5 cup white wine
1 tbsp cut coriander greens
1.5 tbsp tomato paste
1 tsp potato starch
2 tbsp water
1 tbsp capers
Salt, pepper, lemon juice on taste

Method:

Mix water, vine, oil, tomato paste, and coriander in a small sauce pan.
Bring mix to boil.
Add mushrooms, and boil for 7 – 10 minutes.
Take mushrooms out the saucepan; put them on a serving dish.
Mix potato starch and water, then add it to the saucepan, and mix well.
Bring to boil, stirring thoroughly, and boil for about 2 – 3 minutes.
Pour sauce over mushrooms, and let sit for 2 hours.
Mix well, and add salt, pepper, and lemon juice on your taste.
Decorate mushrooms with capers.