By Alla Sacharow
Alla Sacharow's ardour for Russian cooking springs from her devotion to her place of birth. For this special assortment she has assmebled 450 recipes, selected from between hundreds of thousands, and creates a culinary travel of her place of birth. greater than one hundred thirty full-color photographs illustrate the recipes and the artwork of presentation, and mirror either the Russian nation-state and Russian tradition.
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Extra info for Classic Russian Cuisine
Bechamel or tomato; see recipes on pages 147 and 150), and sprinkle with grated cheese. Bake quarter-hour in a 375°F preheated oven until eventually frivolously browned. those eggs can also be fried in deep fats and served with fried parsley and a piquant sauce. Eggplant Caviar BAKLAZHANNAYA IKRA Serves four three medium eggplants salt 2 medium onions, minced cayenne 2½ tablespoons oil parsley, chopped 1 tablespoon tomato paste scallions, chopped 3-4 cloves garlic, mashed Bake eggplants in a 350°F oven for roughly half-hour. Peel less than chilly water and discard peelings. Chop. Saute onions in oil until eventually gentle brown. upload tomato paste, stir, and prepare dinner 2-3 mins. get rid of from warmth. upload eggplant, garlic, salt, and cayenne. combine good. Serve with parsley and scallions. Mushroom Caviar GRIBNAYA IKRA Serves four ¾ pound clean mushrooms (or ½ pound marinated mushrooms or 1 cup dried mushrooms, reconstituted) 2 tablespoons oil 1 medium onion, minced salt, pepper vinegar or lemon juice scallions, sliced Slice mushrooms paper-thin and prepare dinner in 1 tablespoon oil and their very own juice until eventually all of the liquid has evaporated. Saute onions in oil till gentle brown, cool, and upload to mushrooms. Season with salt, pepper, and vinegar or lemon juice. Sprinkle with scallions. Fish Aspic ZALIVNOYE IZ SUDAKA I SHCHUKI Serves four 1¼ kilos perch or related fish 1 medium onion, minced three tablespoons butter 2 slices white bread 1 bunch parsley, chopped 1 bunch dill, chopped ½ cup milk ⅓ cup bouillon ½ cup heavy cream salt, pepper I½ teaspoons nutmeg 2 cups aspic (see simple recipes, pages 14 and 26) carrot slices and lemon slices for garnish Fillet fish and reduce into small items. Saute onion and fish in 1 tablespoon butter. Reserve numerous sprigs of parsley and dill. Soak bread in milk and squeeze dry. combine good with closing butter, fish, bouillon, cream, herbs, and spices. (If priceless, puree in a nutrients processor. ) Rinse a mildew with chilly water and coat with a skinny layer of aspic. beautify with carrot and lemon slices and herbs. conceal with one other layer of aspic and make allowance to set. Fill with fish puree and best with last aspic. Refrigerate till set. Unmold by way of immersing mildew for a couple of seconds in hot water and inverting onto a serving plate. Marinated Sardines MARINOVANNIYE SARDINY Serves four 1 pound clean sardines salt flour 1 egg, crushed bread crumbs oil costume sardines and soak for 10 mins in salted water. Rinse and dry completely and upload salt. Coat with flour, dip into egg, and coat with bread crumbs. Fry in oil until eventually golden brown. Cool. MARINADE four medium onions, chopped 1 carrot, chopped 1 parsley root, peeled and chopped 1 stalk celery, chopped four tablespoons oil four tablespoons tomato paste 1 cup fish inventory salt, pepper sugar bay leaf 2—3 tablespoons vinegar or lemon juice parsley, chopped dill, snipped to organize the marinade, saute greens in oil with tomato paste. hide with fish inventory, season with salt, pepper, sugar, and bay leaf, and simmer for 20 mins.