新年第一次请客－俄国菜

新年第二天请好朋友一家来小聚。这次做的是俄国菜。俄国餐馆在美国不多见，我们城里只有一家，装饰得很豪华。这次煮俄国菜，学到他们的特色之一是前菜冷盘多样，特色之二是油腻比较大，大鱼大肉的，特色之三是汤菜很多。

红菜汤


红菜汤大概是最有名的汤菜了。我做的是素版的，大冷天的，暖暖的一碗，很饱肚子很满足。只是在准备过程中，厨房里红汁四溅，好可怕。

Ingredients

• 2 medium beets, peeled and grated
• 2 medium potatoes, sliced into bite-sized pieces
• 1 medium onion, finely chopped
• 1 carrots, grated
• 1/4 head of cabbage, thinly chopped
• 1 can kidney beans with their juice
• 2 bay leaves
• 4 cups water and 3 cups broth
• 2 Tbsp tomato paste
• 2 Tbsp lemon juice (keep the color of beets),
• ¼ tsp freshly ground pepper
• 1 Tbsp chopped dill 

1.   1. Fill a large soup pot with water and broth. Add potatoes into the water and boil 15-20 minutes.  Add cabbage when potatoes are almost cooked (smoothly pierce with a butter knife).
2.    2.    Saute carrots and beets, onions until they are soft (7-10 minutes). Stir in tomato paste when they are almost done.  Add to the pot.
3.    3.    Add more broth, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot, plus dill.
4.    4.    Cook another 5-10 minutes, until the cabbage is done.

 

Olivie Salad 俄式马铃薯沙拉



沙拉很简单，但是各种丁都要切得大小相当。我买了一个vadalia chop wizard，很好用。成品真的很好吃（诚恳的眼神）！

http://www.olgasflavorfactory.com/ontheside/salads/russian-salad-olivie/

2 medium potatoes, 2 medium carrots, 4 boiled eggs, 0.5 lb bologna, 3 dill pickles, 1/2 can peas, 2 tbsp fresh dill, 1/2 cup mayo

 

Beef Stroganoff 俄式牛肉丝

大鱼大肉来啦。
 

Ingredients

• 2 lbs sirloin steak
• 1 tsp Mrs. Dash seasoning
• ? tsp pepper
• ½ tsp salt
• ? tsp paprika
• 2 tbsp Olive Oil
• 1½ tbsp Soy Sauce
• 1½ cups water
• 1 large garlic clove, finely grated or pressed
• 1½ cups whipping Cream
• 2 Tbsp butter 
• 1½ Tbsp all-purpose flour

Instructions

1. Trim beef of excess fat and slice it into ½-inch strips.
2. Fill a medium pot ? with water and bring to a boil.
3. Add beef and return to a boil. Boil until impurities rise to the top. Skim off impurities with a spoon.
4. Remove from heat and rinse the beef in a colander.
5. Place the beef in a dutch oven (for baking) or a regular pot with a tight fitting lid.
6. Stir in Mrs. Dash, Pepper, Salt, Paprika, Olive Oil and Soy Sauce. Add 1 cup water. Bake for 1 hour and 30 minutes (at 350°F). Check meat after 1 hour – if the meat has absorbed most of the water, add another ½ cup water. (For stove-top cooking, put on tight fitting lid and cook over medium heat until meat is soft, occasionally stirring and checking the water level). There should be enough water to keep the meat moist – remember it’s not a soup.
7. After the meat has been baking for 1 and ½ hours, remove from the oven and add the grated/pressed garlic.
8. Stir in 1½ cups whipping cream.
9. Melt butter, then blend flour into butter using a fork than add butter mixture to the pot and stir to combine.
10. Bake an additional 25 minutes. Beef should be very tender and sauce should have a gravy texture. You can add more cream if it gets too thick.

 

Chicken Kiev 基辅鸡

据说发明这道菜的其实是法国人，后来又传回东欧，成为俄国的经典菜。倒是真的跟法国的Chicken Cordon Bleu好像，是用敲扁的鸡胸肉包裹住香蒜奶油，外面再裹一层面包粉油炸。

小tip：我最怕油炸，所以用烤箱把鸡肉卷用烤的，一样好吃。

友情提示：切开鸡卷，里面另有乾坤，小心内里裹着的奶油立刻喷洒四处。
 

Ingredients

Chicken Kiev Ingredients:

• 4 Chicken Breasts
• 2 eggs, beaten
• ¾ cup flour
• 1 ½ cups fine dry white bread crumbs
• Salt and Pepper to taste

Kiev Butter:

• 8 Tbsp Butter, at room temperature
• 1 garlic clove, roasted at 400 then minced
• 1 Tbsp fresh dill
• 2 Tbsp chopped fresh parsley
• ½ tsp salt
• ½ tsp pepper

Instructions

Making Kiev Butter:

1. In a medium bowl, mash or cream together 8 tablespoons of softened butter with 1 garlic clove minced, 2 tbsp finely chopped fresh parsley, ½ tsp salt and ½ tsp pepper. Shape into a log ¾” thick, cover with plastic wrap and place in freezer while working on everything else.

How to Make Chicken Kiev:

1. Sprinkle one side of the chicken with salt and pepper. Remove prepared butter from the freezer and cut into 4 equal pieces. Place one piece of butter in the center of the chicken breast.
2. Fold two sides down over the butter. Fold in the other end of the chicken breast and roll up the rest of the way.
3. If you have gaps in your chicken, use the thinly pounded tenderloin to fill them before rolling.
4. (Roll all 4 of the chicken breasts the same way).
5. Preheat the oven to 350°F.
6. Set up 3 separate dishes. (1) flour (2) beaten eggs (3) bread crumbs.
7. Gently cover the finished chicken in flour, dusting off the excess flour.
8. Dip the chicken in the egg.
9. Cover chicken with bread crumbs (gently shake off excess).

    10.  don't fry. Instead, prepare three shallow bowls: One with white flour; one with 2 beaten eggs; and one with 1 cup Panko, 2 T butter melted in (this is very important or it won't brown and crisp up, plenty of salt and pepper, 1 teas dried thyme, and 1/3 C good Parmesan. With both hands gently lift each log to the flour, then the egg, and finally the Panko. You can avoid mess by basting with spoon. Arrange on foil (sprayed with Pam with plenty of space between them. Bake for 20 min at 350, then 15 more at 450. Brown under broiler at the very last. Cut into 1" pinwheels. 

 

Russian Pickled Mushroom俄式腌蘑菇

俄国人很喜欢吃蘑菇，好多种不同做法。这个腌蘑菇清爽开胃，是配重口味的俄国牛肉面和炸鸡的良伴。

Ingredients

• 2 lbs fresh mushrooms, quartered, halved or even whole if they are small.
• 16 cups water + 3 Tbsp vinegar

Marinade Ingredients:

• ½ cup vinegar
• 2 tsp salt
• 3 Garlic cloves, chopped
• 2-3 bay leaves
• ½ tsp freshly ground pepper
• 1 Red pepper, chopped
• 1 and ½ Tbsp dill weed 
• 2 cups water

Instructions

Make the marinade first (before rinsing mushrooms):

1. In a medium saucepan, combine vinegar, salt, sugar, garlic, bay leaves, ground black pepper, red pepper and dill. Simmer marinade for 5 minutes.
2. Add 2 cups water, bring to a boil and simmer another 5 minutes.

Prepping the Mushrooms and Assembly:

1. Boil 16 cups (4 quarts) Water with 3 Tbsp vinegar (or juice from 1 lemon) – to prevent browning of mushrooms.
2. Rinse mushrooms (immediately after rinsing mushrooms, cut mushrooms into quarters, halves or even whole if they are small) and place in boiling water. Stir, cover and cook 3 minutes.
3. Drain mushrooms and pour marinade over them. Boil another 2-3 minutes in the marinade.
4. Cool to room temp and refrigerate overnight.

 

Beet Salad with Walnut and Prunes
 

大力推荐！很好吃的沙拉。酱汁特别美味。

• 11/2 lb cooked beets (bake at 425 for 50 min, wrapped in foil)
• 3/4 cup walnuts, toasted
• 1 onion, quartered
• 1 tsp cayenne
• 1/2 tsp ground coriander
• 7 pitted prunes, soaked in water
• 2 large garlic cloves
• 2T red wine vinegar

Place the walnuts, garlic, onion, cayenne, coriander, and vinegar in a food processor.  Process until smooth, adding little water if necessary to achieve the consistency of a thick sauce.

Thoroughly stir the beets and walnut sauce together and serve with bread.  Refrigerate for up to a day.

http://www.russianbites.com/beet-salad-with-walnuts-and-prunes-svyokla-s-orehami-i-chernoslivom

 

Eggplant Caviar (Ikra) 俄式茄泥

茄子这样做让人一口接一口停不下来。

• 2 medium (1½ to 2 lbs) eggplants
• 1 medium onion, finely chopped
• 2 red pepper, chopped
• 7 garlic cloves, pressed
• 1 1/2 tsp Salt (I used sea salt)
• ¼ tsp Pepper
• ¾ to 1 cup salsa Pace Picante Sauce and you can buy Mild, Medium, or Hot depending on your affinity for spice.
• 3/4 cup tomato paste

Instructions

1. In a Medium skillet, heat 2-3 Tbsp oil over medium high heat. Add onion and pepper and saute until soft (7 min), stirring often. Add pressed garlic and saute another 1-2 minutes stirring constantly. Remove from heat and set aside.
2. In a second, large skillet, heat 4-5 Tbsp oil over medium/high heat. Add finely diced eggplant. Sprinkle in 1 tsp salt, ¼ tsp pepper, stir, and cook uncovered for 10 minutes stirring often until eggplant is very soft (7 minutes). Add more oil if the eggplant is sticking to the pan.
3. Once it’s soft, stir in ¾ to 1 cup salsa and your onion mix. Mix well and heat for another minute until the spread is hot. Serve with toasted bread or your favorite crackers.

Zucchini Caviar 俄式青瓜泥

青瓜泥很美味，大葱的香气大概是关键，觉得不能少。

1 large leek, white and light green part only, washed well and sliced
2 cloves garlic, minced
2 medium zucchini (about 8 ounces), sliced into rounds
Kosher or sea salt and freshly ground black pepper
A few leaves of fresh basil or oregano
A sprig of fresh mint, leaves only
Juice of 1 lemon

In a medium sauté pan, heat the olive oil over medium heat. Sauté the leeks, garlic and zucchini until softened but not browned, 5-7 minutes. Season generously with salt and pepper. Transfer to the food processor (or blender), add the herbs and lemon juice, and chop finely.

 

Apple Sharlotka 俄式苹果派

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish

 

1. Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. 

2. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. 

3. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

4. Pour over apples in pan, using a spoon or spatula to spread  the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) 

5. Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

6. Serve warm or cooled, dusted with powdered sugar.