Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, September 29, 2007

Salad a la Piedmont

Ingredients:

2/3 lb potatoes
1/4 lb white truffles
1 tbsp vinegar
3 tbsp olive oil
4 tbsp anchovy fillets
Pinch of salt

Method:

Boil potatoes, peel, and cut into julienne cut.
Cut the truffles into the julienne-style cuts.
Mix the potatoes and truffles together.
Blend vinegar, olive oil, and salt.
Pour this over the potatoes-mushroom mix, and stir well.
Put in a salad bowl, and decorate with anchovy fillets.

Note:

You can change truffels to boiled and drained porcini mushrooms.

Saturday, September 22, 2007

Chicken Roll

Ingredients for 1:

1 chicken breast
1 egg
2 tbsp milk
1 cup fried bacon pieces
1 tsp margarine
1 cup chicken broth
1/3 English Cucumber
1 medium tomato
Salt and pepper on taste

Method:

Tenderize chicken breast. Sprinkle with salt and pepper.
Whip egg with milk.
Put bacon pieces on a skillet, and fry for about 1 minute.
Pour the egg-milk mix on the skillet, and make an omelet.
Put the omelet over the chicken breast, roll tightly, and wrap with a string.
Boil this roll for about 30 minutes, and then let it cool in the broth.
Drain the roll, and place under any weight for a few hours.
Remove the string.
Decorate with cucumber and tomato cuts, and other greens on your taste.

Saturday, September 15, 2007

Sour Cream Pie with Chanterelles

Ingredients:

1 lb chanterelles
1 large shallot onion
0.5 lb sour cream
0.5 lb mayonnaise
3 eggs
0.25 tsp salt
2 tsp baking powder
0.5 lb all-purpose flour
2 oz (50 g) grated cheese on your taste
3 tbsp butter or margarine
Method:
Whip eggs, mix with sour cream salt, and mayonnaise.
Mix flour and baking powder.
Add the flour to the eggs-sour cream-mayo-salt mix tablespoonfuls at a time, stirring thoroughly.
You have to get thin dough. Let the dough stand in room temperature.

Wash and drain chanterelles. Cut the large ones into 2-4 parts.
Cut peeled onion into small cubes.
Melt the butter on a skillet, put the onions in, and simmer for 1-2 minutes with low heating.
Put chanterelles into the skillet with onions, and simmer until the juice soaks in.
Grease a baking shape with butter, and sprinkle with flour.
Pour half of the dough in the baking shape, then place the ready mushrooms over it, and pour the second half of dough over the mushrooms.
Grate cheese, if not grated, and cover the top of the dough with grated cheese thoroughly.
Pre-heat an oven to 180 C (385 F), and bake the pie for 20 minutes.
Then, poke it through to bottom with a wooden stick.
Place in the oven, and bake for about more 20 minutes.
To check the readiness of the pie, pierce it with wooden stick: if the stick comes out dry it is ready.

Note:
To serve the pie, let it cool a little, and cut it into portions. You can serve it with any hot broth or soup.

Saturday, September 08, 2007

Chicken – Apple Salad

Ingredients:

3 parts boiled, de-boned, de-skinned chicken breast
1 part cucumber
1 part canned green peas
1 part green apple
3 tbsp sour cream
1 part sweet onions

Method:

Cut the meat, cucumber, apple, and onions into julienne-cut pieces.
Mix together, add the green peas and sour cream, stir well, and serve.

Saturday, September 01, 2007

Lean Zapekanka from Tvorog

Ingredients:

1.25 lb tvorog (or farmer cheese)
2 eggs
3-4 tbsp cream of wheat
3 tbsp sour cream
3 tbsp sugar
1 tsp vanilla sugar
1 tbsp baking mix (optional)
Raisins, or other dried berries on taste
1 tbsp butter or margarine

Method:

Whip cold egg whites with a pinch of salt, until a mild peaks consistency.
Blend tvorog, sugar, sour cream, egg yolks, cream of wheat, vanilla sugar, and raisins.
Add whipped egg whites by the tablespoon, continuing blending.
Pre-heat an oven to 180°C (350°F).
Grease a high baking shape with the butter, and pour dough from the blender into the shape.
Bake for about 45 minutes, until the top changes color to golden.

Note:

Tvorog (or farmer cheese) can have different moisture, so you can add more or less sour cream, and more or less cream of wheat.
To serve, cut into pieces, and place in a small dish with fruit preserves or sour cream on the every serving plate.