Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, February 23, 2008

Sunny Salad

Ingredients:

6 medium oranges
4 medium carrots
0.5 cup raisins
4 tsp sesame seeds
1 lb green or Savoy cabbage

Method:

Cut the carrots into thin slices.
Peel oranges, and grate 4 of them. Remove seeds.
Mix carrots and oranges.
Grate the cabbage (or slice it into very thin strips kind of like ”angel hairs”).
Mix cabbage and raisins, and place them in a deep salad bowl.
Add the carrots-oranges mix to the cabbage, and stir well.
Sprinkle with sesame seeds.
Cut 2 peeled oranges to rings, and decorate the salad with them.

Saturday, February 16, 2008

Solanka from Meat and Vegetables

Ingredients:

1 lb green cabbage
2 red sweet peppers
1 large onion
1 large carrot
0.5 lb mushrooms
1.5 lb pork
1-2 large brined cucumbers
2 bay leaves
Tomato paste, salt, and pepper on taste
2 tbsp vegetable oil

Method:

Cut pork into stir-fry cuts, sprinkle with salt and pepper.
Pre-heat a skillet with vegetable oil, and stir-fry pork until color turns golden.
Cut mushrooms into medium-size pieces, place in the skillet with meat, and heat low.
Grate carrots on a large grater, cut onions into thin stripes, put both on the skillet with meat and mushrooms, mix well, and continue to simmer under a lid.
Cut peppers into thin stripes, and put them in the skillet. Then, add 2 bay leaves to the skillet, cover it with the lid for 5 minutes, then remove bay leaves.

Cut the cucumbers into thin rings, put in the skillet.
Then, put 2 tbsp tomato paste in the skillet, mix well, and continue simmering.
Cut the cabbage into thin short stripes, and put in the skillet.
Add to the skillet 1 cup of hot water, mix well, and continue simmering under lid until the cabbage is ready. Stir from time to time.

Note:

You can use other meats instead of pork, and other cabbage instead of green cabbage, but this variant of the dish is classic.

Saturday, February 09, 2008

Sorrel-Stuffed Pork Tenderloin

Ingredients for 4:

1 lb pork tenderloin
0.5 tsp celery salt
0.5 tsp garlic powder
0.5 tsp fresh ground black pepper
4 slices provolone (or other) cheese
2 cups fresh baby sorrel (or spinach)
2 thin slices deli ham

Method:

Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap, and latten to 1/4-inch thickness. Remove plastic wrap; sprinkle pork with celery salt, garlic powder and ground pepper. Layer with the cheese, sorrel or spinach, and ham. Press down gently.
Roll up jelly-roll style, starting with a long side. Tie the roast with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan.
Bake, uncovered, at 425° for 25-30 minutes. Let stand for 10 minutes before slicing.
Slice, and serve with your favorite garnish.

Saturday, February 02, 2008

Pork Chops with Sauercraut

Ingredients for 2:

4 pork chops (3/4 inch thick)
2 tbsp vegetable oil
1 large shallot onion
1/4 tsp pepper
16 oz (or 1 can) chicken broth
0.5 teaspoon caraway seed
0.5 teaspoon celery seed
14 oz (or 1 can) sauerkraut
1 red apple

Method:

Rinse sauercraut, then drain well.
Preheat a skillet with oil.
In a skillet, brown pork chops in oil; then drain.
Peel and chop onions.
Put on the skillet onion, pepper, broth, caraway seeds and celery seeds.
Cover the lid, and cook over medium heat for 45-50 minutes.
Peel and grate apple.
Put sauerkraut and apple on the skillet.
Cover and simmer 10-15 minutes or until heated through.
Serve hot.

Note:
This is a winter dish for cold weather.