Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, February 23, 2008

Sunny Salad


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


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


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


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.


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


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


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.

This is a winter dish for cold weather.