Saturday, September 29, 2007

Fried Pork with Tomatoes

Ingredients for 4:

1 lb de-boned, de-skinned pork
3 medium carrots (about 0.5 lb)
1 large shallot onion (about 0.25 lb)
3 tbsp tomato paste
Bay leaves, parsley, celery, and dill greens on taste
Grated black pepper on taste


Cut the meat into 1-inch cubes, and fry until they turn light golden-brown.
Peel carrots and onions, cut into small pieces (or grate), add to the meat.
Stir-fry all of this together for about 5 minutes with medium heating.
Pour 2 cups water, add all spices, mix together, and simmer for about 20 minutes with medium heating.
Serve with pasta, rice, buckwheat, or potatoes.

Saturday, September 22, 2007

Fried Pattipats


1 lb pattipat (ot squash)
1 cup flour
2 tsp salt
5 garlic cloves
5 tbsp Mayonnaise
5 tbsp vegetable oil


Peel pattipats, and cut into thin rings.
Sprinkle every piece with salt, then roll in flour evenly.
Peel and press garlic, and mix it with Mayonnaise thoroughly.
Pre-heat a wide skillet with 1 tbsp vegetable oil. Place some of pattipat’ rings on it.
Cook for 2 minutes, or until they turn a light brown color, then turn every ring, and cover the fried side with a thin layer of the garlic-Mayo mix.
Cook for 2 – 3 minutes more, then place the ready pieces on a wide dish with a lid.
Continue until you run out of ingredients.

You can use this as standalone dish, or as garnish, or with cooked rice, fried potatoes, potato puree, etc.

Saturday, September 15, 2007

Eggplant’s "Caviar"


2 lb medium ripe eggplants
5 medium shallot onions
5 medium carrots
5 medium sweet tomatoes
1-2 tbsp tomato paste


Peel onions and carrots, and cut them into small pieces (or grate them).
Cut eggplants. Remove the ends, and cut into 1” cubes.
Soak them in cold salted water for 10 minutes, then drain.
Simmer the eggplants, carrots, and onions on separate skillets with 1 tbsp vegetable oil on each one until they reach mild consistency.
Remove tomato skins, cut them into 1-inch cubes, and simmer them on a separate skillet to remove extra juice.
Grate eggplants, onions, and carrots together.
Add tomato paste (to improve caviar’s color), tomatoes, salt and sugar.
You have to add salt and sugar on your taste. The procedure is: add a pinch of salt, mix well, and try. Then, add a pinch of sugar, stir well, and try. And so on, until the taste of the mix is pleasing.
Place the mix in a deep skillet, and simmer with low heating for 15 minutes more.
Stir continuously to avoid overcooking.
Caviar has to neither be thick or thin. If it is thick, add more tomato paste, stir well, and simmer for 2 minutes. If it is thin, simmer 5 minutes more, to evaporate extra juice.

You can serve it immediately as an appetizer, or as a garnish to potatoes.
Or, you can make preserves.

Saturday, September 08, 2007

Calamari Salad


1 lb calamari
2 large shallot onions
3 hardboiled eggs
5 tbsp Mayonnaise
1-2 tbsp vegetable oil
Salt and pepper on taste


Remove the skin from a calamari, wash, and put it in boiling salted water for 2-3 minutes (no more!).
Let cool in the broth, then drain calamari, and cut into julienne-style cuts.
Grate the eggs on a large grater.
Peel the onions, cut into thin rings, and stir-fry in vegetable oil until they turn gold. Drain the onions.
Mix calamari, eggs, onions, Mayo, salt, and pepper; stir well.
Cover the salad bowl with a lid, and let sit in a refrigerator for 2 hours or more.

Saturday, September 01, 2007

Warm Liver Salad


2 parts boiled liver
1 part carrot
1 part shallot onions
3 tbsp olive oil
garlic, greens, and mayonnaise on taste


Peel liver, and cut it into julienne-style pieces.
Peel and grate carrots.
Peel onions, and cut into small cubes.
Stir-fry the carrots and onions with olive oil on medium heating, for 3-5 minutes.
Press garlic. Cut greens into small pieces.
Mix all ingredients, and serve.