Saturday, January 27, 2007

Cutlets from dried mushrooms

Ingredients:

1/8 lb dried mushrooms
1/4 lb white bread
1 cup milk
2 medium shallot onions
2 eggs
2 tbsp butter
1.5 tbsp flour
½ cup breadcrumbs
2 cups any broth
4 black peppercorns
1 bay leaf
½ lb potatoes
½ lemon
Salt and pepper on taste

Method:

Boil dried mushrooms with ½ - 1 cup water. Cool and grate.
Soak white bread in the milk, drain, and grate mushrooms and bread together.
Peel onions, and cut them into small cubes.
Fry the onions with butter until they achieve a rich gold color. Cool.
Add to mushrooms-bread mix the eggs, fried onions, salt, and pepper.
Shape small flat cutlets from this mix.
Roll them in flour, egg, and breadcrumbs; fry them in a pre-heated skillet with butter for 4 minutes per side on medium heating.
Pour potato sauce over them when serving.

To make the potato sauce, cut 1 onion into small cubes.
Fry the flour on a skillet with butter until it obtains a nutty aroma, then add onions, and fry until the onions turn transparent. Set to the lowest heating, and pour the broth on the skillet by the tbsp, mixing thoroughly.
Add peppers and bay leaf, and boil for 10 minutes.
The sauce has to be thin. Blend, and put into a saucepan, and put potatoes cut into very small cubes on top.
When the potatoes are ready, add salt, sugar (optional), and lemon juice.

Note:

You can add 1 tbsp parsley greens into the sauce.
Also, potato sauce is good for meat.

Serve hot cutlets with hot potato sauce.

Saturday, January 20, 2007

Traditional Russian Hot Pot

Ingredients:

1.5 lb beef
2.5 lb potatoes
2 large shallot onions
1 cup broth
1 cup sour cream
2 tbsp white wine
4 tbsp butter
Dill and parsley greens
2 bay leaves
Salt and pepper on taste

Method:

Peel potatoes, cut into medium cubes, and fry with 1 tbsp butter for 5-7 minutes, stirring occasionally.
Peel onions, cut into rings, and fry with 1 tbsp butter for 3-5 minutes.
Cut beef into medium cubes, and fry with 1 tbsp butter for 5 – 7 minutes, turning occasionally.
Put the meat, the potatoes, and the onions into pots, add salt and peppers, put bay leaves on, pour the broth over it, cover with lids, and place in an oven.
Cook in an oven for 30 minutes.
After that, add the wine into the pots, and cook for 3 minutes more.
Take pots out, take off the lids, pour the sour cream on top, and sprinkle with greens.
Serve immediately.

Note:

A Russian oven (unknown in the Europe) allows for cooking plenty of dishes in pots, and the above recipe is just the most traditional and simplest one.

Saturday, January 13, 2007

Fried Beef Liver

Ingredients:

1 lb beef liver
1 tsp baking soda
½ cup all-purpose flour
½ tsp salt
1 large onion
3 tbsp vegetable oil

Method:

Cut liver into slices, and remove membranes.
Sprinkle both sides of every slice with baking soda.
Put slices in a dish, cover, and place in a refrigerator for 2- 6 hours.
Peel and slice onions.
After that, wash the liver slices, and roll them in flour.
Sprinkle them with salt, and fry in a pre-heated skillet with onions and vegetable oil, on medium heating, for 3 minutes per side.
Serve with potatoes.

Saturday, January 06, 2007

Winter Salad

Ingredients:

½ lb boiled meat
2/3 lb boiled potatoes
3 medium pickled cucumbers
1 hard-boiled egg
Mayonnaise on taste
1 medium boiled beet
1 medium boiled carrot
2 tbsp pickled fruits or berries
2 tbsp meat jelly

Method:

Cut the meat, potatoes, and cucumbers into same-size cuts.
Grate the egg.
Mix the meat, potatoes, egg, and cucumbers with the mayo.
Put the mix in the middle of a large flat plate.
Cut peeled beets and carrots into decorative pieces (stars, stripes, rings, etc.)
Put the vegetable cuts around the salad.
Cut the meat jelly into cubes.
Sprinkle the salad with meat jelly cubes and pickled berries, and serve.