Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, August 23, 2008

Venetian Risotto

Ingredients:

1 medium onion
1 garlic clove
1/8 lb thinly cut ham
1/3 lb Arborio rice
¾ lb (300 g) meat broth
¼ lb fresh or frozen green peas
¼ lb ground Parmesan cheese
3 tbsp vegetable oil or butter
Salt and ground black pepper on taste

Method:

Pre-heat oil on a deep large skillet, cut onions and ham into small cubes, and stir-fry for 4-5 minutes with a medium heating.
Cut the garlic into thin slices, and stir-fry with onions and ham for 1 minute more.
Put the rice and green peas on the skillet, and stir-fry for 3-4 minutes.
Pour the meat broth in the skillet by tablespoons when previous broth is absorbed, until you run out of broth.
Pre-heat an oven to 380 F (180 C), place risotto into an oven-safe dish.
Add salt and pepper, stir, and bake for about 10 -15 minutes in the oven.
Sprinkle with ground cheese, and serve.

Saturday, August 16, 2008

Bavarian Salad

Ingredients:

3 eggs
1 tbsp vegetable oil
Flour and salt – as necessary for thin dough
0.5 lb smoked sausage
1 English cucumber
3 garlic cloves
3 tbsp Mayonnaise
Dill and Italian Parsley greens on taste

Method:

Make thin dough from eggs, flour, 1 tbsp vegetable oil, salt, and cold water.
Bake crepes, and cut them into thin stripes 2” length.
Cut sausage and cucumber into thin stripes 2” length.
Mix sausage, crepes pieces, cucumber, and dill and parsley greens.
Mix Mayo with pressed garlic, and mix all components.
Serve.

Saturday, August 09, 2008

Beef Tongue in Sour Cream Sauce

Beef Tongue in Sour Cream Sauce

Ingredients for 2:

1 lb beef tongue
¾ lb mushrooms
1 cup peeled walnuts
2 large onions
1 lb sour cream
2-3 garlic cloves
Salt and pepper on taste

Method:

Put beef tongue in hot, salted water, bring to boil, and boil with low heating for about 3 hours.
Peel, cut into medium cubes and put in an oven-safe saucepan.
Peel mushrooms and onions, cut into slices, and stir-fry for about 10 minutes, until the water evaporates, then put them in the saucepan.
Grate walnuts and garlic, mix with sour cream, salt, pepper.
Pour this sauce over the tongue.
Pre-heat an oven to 380-400 F (180-200 C), and place the saucepan in the oven for 15-20 minutes.
Serve hot with any garnish.

Saturday, August 02, 2008

Stuffed Chicken Rolls

Ingredients for 1:

1 chicken breast, 2 halves
1 egg
3-4 tbsp breadcrumbs

For marinade:

3 tbsp vegetable oil
2 tbsp dill greens
2 tbsp parsley greens
1 large onion, cut into small pieces
Ground black pepper and nutmeg on taste
Juice from 2 parts orange or grapefruit
1 pressed garlic clove

Method:

Make a marinade: mix vegetable oil, spices, and the juice from 2 parts of orange or grapefruit.
Tenderize the chicken meat well, from both sides, and cover with marinade. (You can keep the tenderized meat in a refrigerator for 24 hours before cooking, or just let it sit in a refrigerator for 1 hour.)
Choose a stuffing: fried onions with ground hardboiled egg, or ground boiled onions with boiled rice, or mixed greens, consisting of celery, dill, parsley, and spinach.
Place the tenderized meat on a table, put a layer of stuffing over it, and roll.
Wrap with string to keep stable in 3 places, wash in lightly beaten egg, then roll in bread crumbs, and fry both sides for 2 minutes, then turn the heating to low, and cool for about 15 minutes.
De-string, and serve.