Saturday, May 31, 2008

Julienne from mushrooms

Ingredients for 4:

1 lb mushrooms
4 tbsp vegetable oil
1 large onion
2 cups milk or whipping cream, or sour cream
1 cup ground cheese
Salt and spices on taste

Method:

Slice mushrooms, and boil or cook them for about 10 minutes with medium-low heating.
Drain mushrooms (you can make mushroom soup using this broth).
Peel the onion, cut it into thin stripes, and cook with the vegetable oil for about 10-12 minutes until it turns golden colored, stirring thoroughly.
Add mushrooms to the onions, stir, add milk, or sour cream, or whipping cream. Stir, and cook for 2-3 more minutes.
Pre-heat an oven to 200 C(400 F).
Place the mushrooms-onions-milk mix into cocotte dishes, sprinkle with your favorite spices, sprinkle with grated cheese, and bake in the oven for about 10-12 minutes.
Serve hot.

Note:

All juliennes are very fatty dishes, so portions usually have small volumes.

Note 2:
You can substitute mushrooms with calamari rings, shrimps, or chicken meat. In that case, change the spices to the most appropriate.

Note 3:

Often, instead of milk, or sour cream, or whipping cream, Béchamel ("white sauce") is using.
To make 1.5 cup white sauce, cook 0.5 cup flour on a hot skillet until it turns beige colored, and a nutty aroma permeates. Then. Add 2 cups hot milk or 1 cup milk and 1 cup whipping cream to the flour, stirring thoroughly, and cook for 2-3 minutes with medium-low heating (avoid burning!). You can enrich the Béchamel taste with spices.

Saturday, May 24, 2008

Apple-Cheese Salad

Ingredients:
2-3 large apples
1 cup grated cheese
0.5 cup sour-cream-sauce
1-2 tbsp ground walnuts or pine nuts

Method:

Peel and grate apples, and mix with ground cheese and sour-cream-sauce.
Sprinkle with nuts, and serve.

For sour-cream-sauce:
Whip cold sour cream with salt and your favorite spices (pinch of "Five spices", for example).

Saturday, May 17, 2008

Cabbage Guryev

Ingredients:

1 cabbage (about 5 lb weight)
2 large carrots
1 medium beetroot
1 garlic head

For marinate (brine):
1 l water
1 cup sugar
2 tbsp salt
1 cup vegetable oil
2 bay leaves
5 black peppercorns
1 piece hot pepper on your taste
2/3 cup vinegar

Method:

Bring water to boil, add all ingredients for marinate except vinegar, mix, and boil for 1 minute.
Remove heating. Add vinegar to marinate.
Cut the cabbage into 1-inch-width, 1-inch-length pieces.
Peel carrots and beetroot, and wash.
Cut the carrots and beetroot as for julienne (into the thin strips).
Cut garlic cloves into 3-5 pieces.
Mix all vegetables in a deep enameled or glass saucepan.
Pour the hot marinate over the vegetables, put flat plate over them, and press slightly, to remove air.
Let to sit in a room temperature for 24 hours.
Cabbage is ready.
Put in cans, cover with lids, and keep in a refrigerator.

This cabbage is good as an appetizer, or as garnish to potato dishes.

Note:
Name of the recipe is the name of Russian finance minister of 19th century Guriev who was famous gurme and created many own recipies.

Saturday, May 10, 2008

Herring Butter

Ingredients:

1 brined herring fillet
2 boiled medium carrots
1 Philadelphia cream cheese (or other cream cheese)
1 stick butter (about 100 g)

Method:

Remove fish skin and bones.
Grate all ingredients, and then mix well.
Whip for 5 minutes.

Note:
This is very traditional spread for sandwiches.
You can make this spread with any salt, brined, or smoked salmon fillets.

Saturday, May 03, 2008

Fish with Potato Au Gratin

Ingredients for 2:

1.5 – 2 lb fish fillets
1 lb potatoes
1 cup flour
4 tbsp vegetable oil

For sauce:

2 hardboiled egg yolks
2/3 cup milk, or sour cream, or whipping cream, or mix of milk products
1 medium onion
Dill, Italian parsley, basilica, bay leaves, ground black pepper, any fish spices on taste

Method:

Cut fillets into 2-inch-size pieces, roll them in a flour, and fry on a pre-heated skillet with vegetable oil for 3-4 minutes per side.

Peel potatoes, and cut into thin round slices,

Sprinkle an oven-safe wide dish with vegetable oil, and put layers of fish and potatoes in it (repeat until you run out of fish and potatoes).

Make a sauce:

Grate egg yolks; mix with milk, greens, and spices.
Pour the mix over the fish and potatoes. until it reaches half the height of the stack of layers.
Add milk if necessary.
Pre-heat an oven to 170-200 C (about 380 F).
Cover the oven-safe dish with a lid, and place in the oven for about 30 minutes.

Serve hot in that same oven-safe dish.