By Darra Goldstein
Redesigned with a clean, glossy presentation, the thirtieth anniversary version of this vintage cookbook layers beautifully reseached recipes with informative essays at the dishes' wealthy old and cultural contexts. With greater than two hundred recipes for every little thing from borscht to bliny, from salmon coulibiac to pork stew with rum, from marinated mushrooms to walnut-honey-filled pies, this mouthwatering collection actually shows the easiest that Russian cooking has to provide. The ebook has been revised and up-to-date with a brand new preface that considers the alterations in Russian culinary tradition considering the fact that its unique e-book and gives a dozen delectable new recipes, akin to onion dumplings, horseradish vodka, and whipped raspberry mousse.
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Additional resources for A Taste of Russia: A Cookbook of Russia Hospitality
Pound cooked chicken 1 large onion ¼ pound mushrooms, trimmed 4 tablespoons butter Salt, freshly ground white pepper to taste 3 tablespoons sour cream Freshly grated nutmeg ½ cup grated Swiss-style cheese 1 tablespoon butter In a frying pan melt the 4 tablespoons of butter. Cook the onion for about 5 minutes, until it begins to soften, then stir in the mushrooms and chicken. Continue to cook for about 5 minutes more, adding salt and pepper to taste. Remove the pan from the heat and stir in the sour cream.
Fry the onions and carrots in the oil until tender, about 15 minutes. Stir in the remaining ingredients and simmer, covered, for 15 minutes. Cool the sauce to room temperature. After the sauce has cooled, remove the lemon slices. Arrange the smelts on a plate and pour the sauce over them, turning them once to coat. Chill for several hours before serving, garnished with parsley. 4 S ERV I N G S 15 A TASTE OF RUSSIA Turbot in Dill Marinade Палтус в маринаде с укропом Here is an interesting way to use up the leftover brine from a jar of dill pickles.
Mix together the mayonnaise, sour cream, garlic, mustard and salt. Arrange the eggs on a platter and mask them with this mixture. Sprinkle the chopped scallion on top. Garnish with a little carrot or pimiento for color. 202) ¼ teaspoon salt 2 tablespoons ﬁnely chopped scallion tops Carrot or pimiento 4 S ERV I N G S 32 THE Z AKUSKA TABLE Mushroom-Stuffed Eggs Яйца, фаршированные грибами Stuffed eggs complement any zakuska table. 28) to smoked ﬁsh and mayonnaise, to glistening grains of caviar. Here, the eggs are stuffed with a savory mixture of minced mushrooms and egg.
A Taste of Russia: A Cookbook of Russia Hospitality by Darra Goldstein