Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, November 29, 2008

Salmon soufflé

Ingredients:

0.5 lb boiled salmon fillets (or 1 can pink salmon)
1 lb warm potato puree
4 eggs
0.25 cup milk
1 onion
Salt, pepper, sweet red pepper on taste

Method:

Separate egg yolks and egg whites.

Blend fish fillets.

Cut the onions into small cubes.

Whip all ingredients but the egg whites together.

Grease sides and bottom of a soufflé oven-safe dish, and place the whipped mix into the dish.

Whip egg whites.

Pre-heat an oven to 380 F (180 C).

Cover the soufflé mix with a thin layer of whipped egg whites, and place in the oven.
Bake for about 25 minutes, serve immediately.

Saturday, November 22, 2008

Sprouts-Mushrooms Zapekanka

Ingredients:

0.75 lb sprouts
0.75 lb mushrooms
1 large onion
9 bread slices
1/3 lb ground cheese
1 tsp salt
1 tsp lemon juice
Pepper on taste
3 eggs
0.25 lb sour cream, or plain yogurt
5 tbsp milk
1/3 tbsp salt
Pepper on taste

Method:

Cut bread slices to cover the sides and bottom of an oven-safe dish (keep the leftovers).

Cut sprouts into 2-4 parts.
Bring water to boil, add salt and lemon juice, and put sprouts into the boiling water.
Boil for about 5-7 minutes.

Peel and cut the onions into small cubes, and simmer them in a skillet with butter under a lid.
Simmer for 3-5 minutes, the onions have to become clear.

At the same time, cut the mushrooms, and add them into the skillet with onions.
Simmer without a lid until all juices are absorbed.

Cut the bread leftovers into crumbs.
Drain the sprouts; mix with bread, and leave to cool.

When the mix becomes warm, mix it with ground cheese.
Whip the eggs, sour cream, milk, salt, and pepper.

Soak the bread slices in this whipped mix, and place them in the oven-safe dish, covering the sides and bottom of it.

Put the third part of the sprouts-mushrooms mix in the dish, and pour the third part of the whipped egg-sour cream mix on top of it.

Repeat twice more.

Pre-heat an oven to 380 F (180 C), and place the dish into the oven.

Bake for 30 minutes, then sprinkle the top of the zapekanka with ground cheese, and bake for 2-3 more minutes.

Serve hot.

Saturday, November 15, 2008

Salmon Marinated in Oranges

Ingredients:

1 lb salmon fillets
1 lb oranges
3 tbsp mustard
1 cup dill greens
Green salad leaves, tomato and mild cheese slices for decoration

Method:

Grate oranges (do not peel!).
Put the salmon fillets in the ground oranges, roll a few times, and place in a refrigerator for 12 hours.

Cut dills into small pieces, and mix with mustard.
Clean the oranges off the fillets, grease with the mustard-dill mix, and place in a refrigerator for 12 hours.

Afterwards, cut the fillets into thin slices.

Decorate with salad leaves, tomatoes and cheese slices, 3-5 black olives, dill greens, and serve.

Note:

You can use other red fish fillets.

Saturday, November 08, 2008

Quick Salad with Smoked Chicken

Ingredients for 2:

1 boiled or smoked chicken breast
0.5 lb pineapple
1 pomegranate
3 tbsp Mayo

Method:

Cut the chicken breast and pineapple into small pieces.
Peel pomegranate, and clean.
Mix all ingredients together, let to sit for an hour in a refrigerator, and serve.

Note:

You can substitute fresh pineapple with a canned unsweetened one, and mayo with a mayo-sour-cream, or mayo-plain-yogurt mix.

Saturday, November 01, 2008

Northern Caviar Soup

Ingredients:

1 lb fish fillets
1 l (1/4 gallon) fish broth
1 large onion
0.25 lb caviar
Salt and spices on taste

Method:

Put fish in a fish broth, add salt on taste, and bring to boil.
Peel the onions, and cut into medium pieces.
Put the onions and spices into the saucepan with the fish.
Cook while removing the foam, for 10-15 minutes.

Take the fish fillets out of the saucepan, cut into serving portions, and set aside.

Grate or press the caviar, and add the caviar teaspoonful at a time into the saucepan with the boiling broth, whipping the entire time.

Let boil for 2-3 minutes more.

Pour the soup into soup bowls, put a fish portion in every bowl, and serve with rye bread.