March 8, 2011

Fish, Rice, and Corn Salad

Fish, Rice, and Corn Salad
  • 1 lb can Mackerel or Salmon
  • 1/2 cup uncooked rice (white or brown)
  • 1/2 lb can whole corn
  • 1 small onion
  • Mayonnaise to taste
  • Salt, pepper to taste
  1. Cook the rice according to package directions.
  2. Clear mackerel (or salmon) to remove skin/bones.
  3. Peel and finely chop the onion.
  4. In a large bowl combine rice, fish, corn, and onion.
  5. Add salt, pepper, mayonnaise, and mix well. ENJOY!

"Forshmak" (Herring Spread)

This spread has a spicy, delicious and unique taste you just have to try!

  • 1 medium herring (skin and bones removed)
  • 1 carrot
  • 2 eggs
  • 1/4 lb soft cheese
  • 1/4 lb unsalted butter
  • 1 small onion
  1. Boil carrot and eggs until ready (10 minutes for the egg, ~ 15 minutes for the carrot, until it's fork tender).
  2. Chop the herring, carrot, eggs, cheese, and butter. Use a blender or food processor to mix.
  3. Spread on a slice of fresh white bread and enjoy!

Caviar (roe) sandwiches

Caviar (roe) sandwiches

Caviar (roe) sandwiches
These sandwiches will be an adornment to any holiday table, whether you are celebrating a birthday, wedding, or any other special occasion. You will never forget their delicate taste!

Slice fresh white bread, spread it with unsalted butter, and put about a teaspoon of caviar (or roe) on top. (You can also put caviar/roe on top of the yolk of 1/2 of a boiled egg). ENJOY!

March 6, 2011

Shish Kabobs ("Shashlik", Barbecue)

Shish Kabobs (Shashlik, Barbecue)
Shish Kabobs (Shashlik, Barbecue)
This dish is perfectly delicious for an outdoor picnic with family and friends!

  • 2 lb mutton, lamb, beef, veal,  pork, or chicken 
  • 1-2 medium onions
  • 1/2 lemon
  • 4-5 tablespoons vinegar
  • Salt, pepper (to taste)
  1. Cut the meat into small pieces and put in a large pan.
  2. Add chopped onion, salt, pepper, vinegar and/or 1-2 tablespoons lemon juice.
  3. Mix everything, cover the pan, marinate 2-3 hours in a refrigerator. 
  4. Put each piece of meat and onion rings (you also can add mushrooms, green/red pepper, tomatoes) on metal or wooden (bamboo) skewers, so the onions are in between the meat (if using wooden skewers, soak them in water for 20 minutes to avoid burning). 
  5. Roast the shish kabobs on a brazier (over hot coals, not direct fire) or grill them on a charcoal or gas grill (use indirect heat) about 20 minutes, or until desired doneness. 
  6. Turn the skewers several times for even cooking.
  7. Serve shish kabobs with tomatoes, green onions, sauce of choice, or lemon juice. ENJOY!!

March 4, 2011

Crêpes (Crepes) with Cottage Cheese Filling

  • 2 eggs
  • 2-3 tablespoons sugar
  • 1-2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1/2 liter (1/2 quart) milk
  • 1.5-2 cups all-purpose flour
  • Vegetable oil
  • 1 table spoon butter
  • 1 lb cottage cheese
  • 1 egg
  • 1/3-1/2 cup sugar
  • 1 tablespoon butter, melted
  • Pure vanilla extract
  • Salt
  1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
  2. Gradually add flour, melted butter and mix well. The batter must be thin.
  3. Heat the skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
  4. When the bottom of the crepe is golden-brown, carefully flip it.
  5. Put 2-3 teaspoons of filling on each crêpe (crepe) (close to the edge); roll it, tuck in the ends, and finish rolling. Fry on both sides until golden-brown.
In a mixing bowl, combine cottage cheese, egg, sugar, a small pinch of salt, melted butter, and a few drops of vanilla.

March 2, 2011

Pancakes ("Oladyi")

Pancakes Oladyi
This delicious dessert is very popular in Russia, especially during Pancake week (Shrovetide, "Maslenitsa"). It is the last week of winter and is the celebration of the coming of spring.

  • 1.1 lb all-purpose flour
  • 2 cups milk or water
  • 2 eggs
  • 2 tablespoons sugar
  • 3-4 tablespoons butter or vegetable oil
  • 1/2 teaspoon salt
  • 1 package active dry yeast
  1. Dissolve the yeast in warm milk, add flour and mix.
  2. Put the batter in warm place and let rise (cover it).
  3. Then add eggs, salt, sugar, and 1 tablespoon butter or vegetable oil.
  4. Mix the batter, let it rise a second time (covered, in a warm place).
  5. Without stirring, take the batter with a large spoon (previously moistened in water), pour the batter on a hot, greased skillet, and fry on both sides until golden brown.
  6. Serve pancakes with honey, sweetened condensed milk, jam, or sour cream. ENJOY!

March 1, 2011

Meat Dumplings ("Pelmeni")

Meat Dumplings, Pelmeni
Ingredients (for 4-5 servings):
  • 0.6 lb beef (~60% of all meat)
  • 0.4 lb pork (~40% of all meat)
  • 1/2 medium onion
  • Salt, pepper to taste
  • 2.5 cups all-purpose flour
  • 2 eggs
  • Salt
  • 1/2 cup water
First, prepare the ground meat for filling:
  1. Grind beef and pork (in a meat grinder) together, 2 times.
  2. Finely chop the onion and sauté in a skillet in vegetable oil, stirring, until golden, then add the onion to the ground meat.
  3. Add salt and pepper and mix everything.
Then, prepare the dough:
  • Mix flour, eggs, salt, and water until the mixture is the consistency of dough. (Dough should be stiff.)
Now you are ready to prepare the dumplings:
  1. With a rolling pin, roll out the dough and cut into round-shaped pieces (this makes about 35 pieces - for 4-5 servings).
  2. Take some ground meat with a teaspoon and put in the center of each piece of dough.
  3. Fold the edges of the dough and press with your fingers to seal it. (The shape will remind you UFO :).
  4. Put the dumplings in salted boiling water.
  5. Bring the water to a boil again and cook the dumplings about 10-12 minutes.
  6. Take the dumplings out with a slotted spoon.
  7. Serve with sour cream, mayonnaise, or bleu cheese dressing; sprinkle with fresh parsley.