Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, February 28, 2009

Meat with Sour Cream

Ingredients:

2 lb de-boned meat
2 medium onions
2 medium carrots
1 bunch parsley greens
1 bunch Dill greens
1 bunch Coriander greens
2 garlic cloves
1-2 bay leaves
2-3 peppercorns
1 lb sour cream
Salt, ground black pepper on taste

Method:

Wash the meat, put in a sauce pan, pour hot water into the sauce pan (fill to 1” higher than the top of the meat), and bring to boil.

Remove foam, then add salt, and boil for about 25 minutes.

Peel and cut the vegetables (carrots and onions), add into the sauce-pan, and boil for about 25 more minutes.
Place parsley and half of the dill bunches into the sauce pan, then add bay leaves, and boil for about 10 more minutes.

Turn the heating off, and let cool.
Then, drain and cut the meat into 0.5-inch-sized cubes.

Cut the coriander and dill greens thinly, press the garlic cloves.
Whip the sour cream, add coriander greens and garlic, and whip together.

Stir the meat and sour cream together, let sit for about 30 minutes, and serve.

Note:
You can serve this dish with boiled vegetables, pasta, or as a standalone appetizer.

Happy Maslenitsa!

Stuffed blinis video recipe:
http://rutube.ru/tracks/967452.html?v=244e76cb4e26cfc5ed27d741207bcbc3

Saturday, February 21, 2009

Steelhead Soup – Puree

Ingredients:

0.4 gallon cold water
½ lb steelhead fillet
2 medium onions
4 medium potatoes
2 garlic cloves
2 tbsp olive oil
1 tbsp butter
2.5 oz (70 g) whipping cream
Ground peppers mix
1 tsp sea salt

Method:

Pour water in a saucepan, put the fish in the cold water, and bring to boil.
Boil for about 25 minutes on medium heating.
Note: don’t forget to de-foam!
Then, add salt.

At the same time, peel the potatoes, onions, and garlic.
Cut potatoes into small cubes, cut garlic into medium pieces, cut onions into thin strips.

Put butter and vegetable oil on a skillet, and turn heating on.
When the butter melts, place the onions in the skillet, and stir-fry for 2-3 minutes with medium heating.
Then, add the garlic, and stir-fry both for 1 minute. Place this in a saucepan.

Take the fish out of the broth, and sift the broth.

Pour the broth in the same saucepan where the onions and garlic are, and put the potatoes in the saucepan.
Bring to boil, and boil for about 20 minutes with low-medium heating.

Then, blend this until an even consistency, and pour back in the other saucepan.

Cut the fish into small pieces, and put these in the saucepan.

Pour the whipping cream in the saucepan.
Bring to boil, and turn heating off.

Serve hot in deep bowls, sprinkled with the pepper mix.

Saturday, February 14, 2009

Closed Prune Tyrol Pie

The story goes that the Austro-Hungarian Emperor France-Josef got lost during a hunt in the Tyrol Mountains, and found small country house where the housewife fed him with her traditional family-recipe pie.

It was so delicious that the Emperor ordered this kind of pie be named as “Tyrol”, and ordered his chefs to cook it on occasion. One of these chefs was the former housewife from the Tyrol Mountains.
Since that time, these recipes become wide-spread and well-known.

Ingredients:

¼ lb mild butter
2 eggs
¼ lb sugar
½ lb flour
Pinch of salt
1 tsp baking powder

For filling:

2 lb prunes
2 tbsp sugar
2 tsp vanilla sugar
2 tbsp sugar powder
Spices: gloves and cardamom on your taste

Method:

Stir the butter, eggs, and sugar until they reach an even consistency.
Stir the salt, baking mix, and flour, and add the butter mix to this
Knead the dough.

De-seed the prunes, cut them into quarters, and mix with sugar and 1 tsp vanilla sugar.

Pre-heat an oven to 190 C (380 F).

Cover the baking shape with baking paper, and pour half of the dough in it.

Bake for about 10 minutes.

Put the prunes on the baked layer, tight enough as to almost make a new baking shape out of them, and pour the second half of the dough over them evenly.

Bake for about 40 minutes or more.

Let sit in the baking shape for 5-10 minutes, then place the pie on a serving dish, and cut into portions.

Sprinkle with a mix of sugar powder and vanilla sugar, and serve hot or warm.

Note:
You can serve this pie with a whipped cream.

Saturday, February 07, 2009

Open Fruit Tyrol Pie

Ingredients:

1/3 lb melted butter (or ghee)
1/3 lb sugar powder
3 eggs
1/2 cup kefir (125 g) or buttermilk
1 tsp baking soda
1 lb flour
Fruit, fresh or canned, on your taste
Spices: gloves and cardamom on your taste

Method:

Mix the kefir and baking soda together.

Stir the butter and sugar powder until it turns white, then add the eggs and kefir mixed with baking soda.

Add a tablespoonful of flour, continue stirring at all times, and knead into thick dough.

Grease a baking shape with butter, sprinkle with flour, and place the dough evenly into it.

Put the fruit on top with an even layer.

Place in an oven pre-heated to 200 c (400 F) for about 15-20 minutes.

Take out of the oven, and cut into portions.
Then, sprinkle with the sugar powder, and serve hot or warm.