Saturday, August 23, 2008

Fish Salad

Ingredients:

¾ lb boiled fish fillets
3 boiled potatoes
2 apples
2 salt cucumbers
6 green or black olives, pitted
Green salad
Salt, sugar, sour cream (or Mayo, or plain yogurt) on taste

Method:

Cut fish fillets into medium pieces, and potatoes, cucumbers, and apples – into cubes.
Cut (or tear, better) green salad leaves into medium pieces, mix all ingredients, and stir until salt and sugar dissolve.
Decorate the salad with olives rings.

Saturday, August 16, 2008

“Korean” Carrots

This dish was very popular in Russia’s Far East, and now it is popular in Russia everywhere. The reason is that this dish is one of the top far-east kitchen dishes, and it is simple, delectable, and contains a lot of vitamins. You can adapt the recipe to your own taste without losing the gourmet taste of the dish.

Ingredients:

4 lb carrots
5 garlic cloves
½ cup vegetable oil
Spices: salt, sugar (optional), red hot peppers (fresh or ground), coriander (optional), vinegar – on taste

Method:

Grate carrots into julienne cuts or thinner.
Add salt, mix, and check, if there’s enough.
Add sugar, mix, and check, if there’s enough.
Add red pepper, mix, and check, if there’s enough.
Add vinegar, mix, and check, if there’s enough.
Add coriander, mix, and check, if there’s enough.
Press garlic.
Add garlic, mix, and check, if there’s enough.
Stir very well, and place in an enameled or glass saucepan.
Pour vegetable oil in a skillet or into a saucepan, and turn heating on.
When light smoke disappears, remove heating, and pour the hot oil over the carrots.

Note: if the oil is hissing – that is right, and it means the temperature is right.

Stir well. Let sit for about 15 minutes.
Korean Carrot is ready. Its aroma will strengthen if you let it sit under a lid in a refrigerator overnight.

Saturday, August 09, 2008

Country Mushroom Soup

Ingredients:

2/3 cup dried porcini
5 tbsp any grains
3 medium potatoes
1 carrot
1 onion
Bay leaves, dill, salt and pepper on taste
2 tbsp vegetable oil

Method:

Wash dried mushrooms.
Soak mushrooms with 1 gallon water for 2-3 hours in an enameled or glass saucepan.
Then, bring them to boil, and boil at low heating for 2 hours. Take the mushrooms off and let them cool. Cut the mushrooms into medium pieces, and put them back in the saucepan. Add water if necessary to get ½ gallon of broth, and bring to boil.
Wash grains, and put in the saucepan. Cook for 25 minutes or more. The grains have to be turned when overcooked.
Peel and wash vegetables.
Cut potatoes into small cubes, and put into the saucepan.
Grate carrot, cut the onions into medium cubes, and stir-fry together with the vegetable oil for 3 minutes or more. Avoid burning them!
Put the bay leaves, dill greens, and other spices (but not parsley!), and carrots and onions into the saucepan, mix, and continue to cook at medium heating for 5 minutes.
Let sit in a room temperature for 1-2 hours, and serve.
Notes:
In the summer time, you can use fresh forest mushrooms.
You can serve this soup with 1 tbsp of a sour cream per serving.

Saturday, August 02, 2008

Pollock with egg sauce

Ingredients:

1 lb fish fillets Pollock (or Cod, or other white meat fish)
1 cup flour
4 tbsp vegetable oil
4-5 medium potatoes
Fish spices, salt, ground pepper on taste

For sauce:

2 hardboiled eggs
3 tbsp Mayonnaise
1 tbsp sour cream
2 tbsp butter or margarine
2 cup milk
1 large onion

Method:

Cut fillets into 2”-3” length pieces, roll them in flour evenly all around, and fry with the vegetable oil until a mild, thin crust appears.
Set aside.
Peel and wash potatoes, cut into very thin slices.
Grease an oven-safe wide dish with butter or margarine, and sprinkle with flour.
Put layers potatoes and fish in this dish.
Grate the eggs and the onions, mix all of the ingredients for the sauce together.
Note: you can cover the prepared fish and potatoes until the half the height of the stack.
Pour this mix over the fish and potatoes layers.
Pre-heat an oven to 350-380 F(170-200 C), and place the dish in the oven.
Cook for 30 minutes.
Note: If you put too much sauce on the dish, do not cover it with a lid.
If there is not enough sauce, slowly add hot water, and cover with a lid.
Serve immediately in the same dish.