Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, April 28, 2007

Potato in Beer Dough

Ingredients:

6 medium potatoes
0.5 cup beer
1 egg
0.5 cup flour
Spices and greens on your taste

Method:

Boil potatoes, peel, and cut them into medium-size round slices.
Make a beer dough: take 0.5 cup beer, 1 egg, and enough flour to get usual pancake consistency (about 0.5 cup).
Roll every potato slice in the dough, and cook in a deep fryer for 2-4 minutes.Drain on paper towels, sprinkle with greens, and serve with your favorite sauce.

Saturday, April 21, 2007

Potato Picante

Ingredients:

4 lb potatoes
1.5 lb Mayonnaise
2 garlic cloves
5 bay leaves
1 tsp ground black pepper
1 tsp grated coriander
2 tbsp dried onions
½ cup olive oil
Salt on taste

Method:

Cut the potatoes like French fries, and put in a deep enameled dish.
Pour the olive oil in the dish; add grated garlic and all other spices.
Mix potatoes, oil, and spices well.
Cover the dish with lid, and let sit for 30 minutes (mix 2-3 times)
Sprinkle a baking sheet with olive oil.
Pre-heat an oven to medium hot.
Put potatoes on the baking sheet in one layer, pour mayonnaise over it, and bake until readiness.Sprinkle with greens on your taste, and serve.

Saturday, April 14, 2007

Potato profiteroles

Ingredients:

5 oz butter
1 cup + 1 tbsp flour
2 eggs + 1 egg yolk
0.5 lb potato puree
Salt and spices on your taste

Method:

Pour a little less than 1 cup water in a saucepan, add 70 g (5 oz) butter, and bring to boil, stirring.
Add a little more than 1 cup of flour into the boiling water, continuing to stir the entire time.
When the dough stops sticking to the saucepan sides, remove the heating, and let cool a little.
Add 2 eggs and 1 yolk, continue stirring thoroughly so as to avoid the egg toughening.
Place the dough in a mixer, and continue to mix adding potato puree by tablespoon, and then add salt and spices.
Fry in a deep fryer for 2 minutes, making dough balls using a tablespoon.
Drain on paper towels, and serve as garnish, or fill the profiteroles with some filling.

Saturday, April 07, 2007

Potato-anchovies Zapekanka

Ingredients:

3 tbsp butter
2 lb potatoes
0.5 lb cooked anchovies
1 large shallot onions
0.5 tsp grated black pepper
¾ lb whipping cream
1 tbsp breadcrumbs
1 tbsp cut Italian parsley greens

Method:

Pre-heat an oven to 200 C (390 F).
Peel potatoes, wash, and slice into 1/3 inch thick pieces.
Grease baking dish with1 tbsp butter.
Place a third of all the potatoes into the baking dish.
Peel and slice the onions. Half of the onions and half of anchovies should be put over the potatoes.
Repeat to add the layer of the third of the potatoes, half of the onions, and half of anchovies.
Place the rest of the potatoes over them.
Pour half of the whipping cream over the potatoes, and sprinkle with breadcrumbs.
Cut 2 tbsp butter into small cubes, and place them over the potatoes.
Bake for 40 minutes, then pour the second half of the whipping cream onto the circle, and bake for another 20 minutes, or until the potatoes are ready.
Take out of the baking dish, sprinkle with parsley, cut into portions, and serve.

Note:
This dish is good with beet salads