Saturday, October 28, 2006

Chicken on salt

Ingredients:

1 chicken
2 lb sea salt

Method:

Preheat an oven to 380ยบ F.
Pour all salt in a baking sheet, put a chicken over the salt layer on its back, and bake for 1-1.5 hour, until after poking, the chicken gives off clear juice.
Serve with rice, pasta, or potatoes.

Note:
This is "a lazy dish". This kind of dishes, which does not require a lot of work and attention, is very popular in Russia.
Of course, these dishes are flavorful, because they were selected through the long experience of Russian housewives.

Saturday, October 21, 2006

Salt Steelhead

Ingredients:

1.5 lb fish (steelhead, rainbow trout, chum salmon, salmon, etc.)
2 tsp large milling salt (coarse sea salt)
1 tbsp sugar or honey

Method:

Defrost in a refrigerator if necessary.
Make a cut on the spine. Remove bones.
Mix salt and sugar. Sprinkle fish meat with this mix evenly. Then stack fillets (skin outside), full in the salt. Any salt that does not stick to the fish, put on a clean fabric piece in an even layer. Put fish over it, and roll tightly with the fabric.
Put fish on a flat dish, and place in a refrigerator. Turn it from one side to the other twice a day. Fish is ready in 2 days.
Note: For salmon or chum salmon, you can add spices for fish to salt-sugar mix.

Saturday, October 14, 2006

Herring in sour cream

Ingredients:

1 large salted herring
Small shallot onion
1 medium apple
0.4 lb sour cream
1-2 tbsp lemon juice
Salt and sugar on taste
Dill greens for decoration

Method:

Soak the herring in water for 12 hours, drain, and soak the herring in milk for 12 hours.
Clean, remove all bones, and cut into medium pieces.
Cut onions into medium slices; grate peeled the apple, then mix the apple, onions, and sour cream.
Add salt, sugar, and lemon juice on taste, mix well, and pour the mix over the herring cuts. Sprinkle with dill.

Saturday, October 07, 2006

Buckwheat pancakes

Ingredients:

1 lb buckwheat kasha
0.5 lb grated cheese
2 eggs
0.5 lb bread crumbs
3 tbsp vegetable oil
Salt and pepper on taste

Method:
To make buckwheat kasha, cook 2 measure cups of buckwheat and 4 measure cups of water in a rice-cooker or in a saucepan under a lid for 25 minutes. Cool until warm.
Mix kasha, cheese, eggs, salt, and pepper (optional).
Make round pancakes from the dough. Turn them in breadcrumbs to cover both sides, fry on a skillet with vegetable oil.

Note:

You can make similar grain pancakes from any other grains (rice, ground corn, pearls, etc.)