Classic Russian Cuisine
Alla Sacharow
Language: English
Pages: 8
ISBN: 1559701749
Format: PDF / Kindle (mobi) / ePub
Alla Sacharow's passion for Russian cooking springs from her devotion to her native land. For this unique collection she has assmebled 450 recipes, chosen from among thousands, and creates a culinary tour of her homeland. More than 130 full-color photos illustrate the recipes and the art of presentation, and reflect both the Russian countryside and Russian culture.
Pastry: A Master Class for Everyone, in 150 Photos and 50 Recipes
BBQ Bash: The Be-all, End-all Party Guide, from Barefoot to Black Tie
Mad Hungry: Feeding Men & Boys
Secrets of Fat-free Greek Cooking
Add bread crumbs and sour cream, blend well, and season with salt, pepper, and herbs. (If the mixture is too thick, stir in a small amount of broth.) To prepare roulades: Soak white bread in milk and squeeze thoroughly. Sauté onion in 2 tablespoons butter. Combine bread, onions, and ground beef. Stir well. Add enough ice water or chopped ice to make a smooth mixture. Season with salt and pepper. Spread meat mixture finger-thick on a dampened dishcloth. Spread filling over the meat mixture. Lift
stock or water until smooth, and season with salt and pepper. Fill pockets of dough and proceed as above. Serve with melted butter, sour cream, or pepper vinegar. Siberian Pelmeni II ZNAMENITIYE SIBIRSKIYE PELMENI II 1 pound beef 6 tablespoons kidney fat or butter 2 medium onions, quartered salt, pepper Run all ingredients through meat grinder or food processor, mix well, and season to taste. Fill pockets of dough and proceed as above. Siberian Pelmeni III ZNAMENITIYE
minutes until soft. Drain and chop. Saute onion in butter, add mushrooms, brown briefly, and add diced ham. Mix well and season. (Optional: Stir 1 diced hard-boiled egg into the mixture.) Fill pockets of dough and proceed as above. Pelmeni with Wild Mushrooms and Groats PELMENI S GRIBAMI I KASHEY 2 tablespoons dried wild mushrooms 2 tablespoons sunflower oil 1 medium onion, chopped 1 cup prepared buckwheat groats (or ½ cup cooked rice) 1 hard-boiled egg, diced salt Cover
375°F oven for 40 minutes. Unmold and serve hot. This millet dough can also be used to prepare pirogi filled with meat. Saffron Baba SHAFRANOVAYA BABA Serves 10-12 2 tablespoons yeast ½ cup milk 3‧ cups flour 1 egg yolk, beaten 2 egg whites, stiffly beaten ¾ cup sugar ½ teaspoon saffron ½ cup vodka 4 tablespoons butter bread crumbs Dissolve yeast in a little lukewarm water. Bring milk to a boil and pour over a third of the flour, stir until smooth, and let cool. Mix in
GRIBAMI, 119 KURNIK, 207-208 KUTYA, 182 KVAS PO “STARO-MOSKOVSKY,” 266 LAPSHOVOYE TESTO I, 206 LAPSHOVOYE TESTO II, 207 LIMONNAYA BABA, 245 LIMONNY KVAS, 266 LUKOVY SOUS, 147-148 LYESHCH FARSHIROVANNY GRECHNEVOY KASHEY, 134 LYESHCH POD ZELYONYM LUKOM, 140 MADERA SOUS, 149 MARINOVANNIYE SARDINY, 22 MARINOVANNIYE SHPROTY, 142 MASLYANNY SOUS PO POLSKY, 148 MINDALNAYA BABA, 245 MINDALNY TORT, 249 MOLOCHNY SUP S OVOSHCHAMI, 59-60 MORS “PETERSBURG,” 268 MOSGI, ZAPECHONIYE V