Lentil and Sorrel Soup

Winter outside, spring in the hearts and summer daylight saving time. Bought two bunches of mysterious “sour grass” at DePiero’s Farms, turned out it was sorrel, so made this hearty but low calories soup, that works great for cold Meatless Monday evening.

Inspired by The Guardian Sorrel Recipes.

Lentil and Sorrel Soup

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Lentil and Sorrel Soup

Beef Meatballs in Buns – Kotleta v Teste

It’s an old Soviet meal, sort of our fast food. Cutlet in Russian often means pan-fried minced meat croquettes in boat-shape. There was a joke that kotleti in Stolovaya (Dinners) contains more bread than meat. So for easy eating to go or, more likely, for the disposal of unwanted kotleti were invented kotleta v teste: cooked meatballs almost wrapped in yeast dough and baked.

I made my own mini meatballs in Russian style (kotleti) specially for this meal. And I made yeast dough with potato flakes for more softness and taste.

Beef Meatballs in Buns – Kotleta v Teste

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Beef Meatballs in Buns – Kotleta v Teste

Russian Salad Stolichny, Almost Olivier

Famous Russian salad Olivier’s cheaper variation is called Stolichny Salad (Capital Salad or Moscow Salad). Recipe was partly stealed, partly invented by Olivier’s ex-sous-chefs, Ivan Ivanov in the restaurant Moskva in Soviet Russia times.

The most important difference between the salad Olivier and the Capital salad now – meat component. Olivier salad most often contain beef (or most cheaper bologna), Capital Salad contain chicken meat. Some argue that in the Capital salad cucumbers should be fresh, not pickled (like it’s Summer version of Olivier, also known like Winter Salad – hope that nobody has tangled between the names of salads), others say that there are no carrots at all, some say about additional tomato sauce in dressing (yeah, sort of Russian Dressing), some insist that there must be crabmeat.

So my version has same ingredients as Olivier Salad, but  I used chicken breast.

P. S. To tell the truth, I made this salad just because I had to much homemade mayo in my fridge. I’m not a big fan of this type of meal. But it’s still Russian classic, so let it be.

Russian Salad Stolichny, Almost Olivier

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Russian Salad Stolichny, Almost Olivier

Beef Liver Cake with Caramelized Onion and Creamy Cauliflower Sauce

I made an interesting new recipe – creamy cauliflower sauce or “new Alfredo sauce”. I already made Cauliflower Puree and Potato and Cauliflower Mash before, but never thought about sauce.

Part of it was served with yesterday dinner – millet blini with creamy cauliflower and mushroom sauce. But another part went to this savory cake (like Russian Beef Liver Cake, but more healthy). I know, that many people don’t like beef liver smell, we’re ok with it, but for experiment, I added some caramelized onion into batter and taste of cooked pancakes became much better.

Recipe of cauliflower sauce adapted from Pinch Of Yum.

Beef Liver Cake with Caramelized Onion and Creamy Cauliflower Sauce

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Beef Liver Cake with Caramelized Onion and Creamy Cauliflower Sauce

Oat Flour Crepes with Pineapple Jam and Ricotta Filling

Yep, it’s still Maslenitsa – Pancake Week for Russians. We’re trying to put out Winter. Some help is sure welcome.

Sweet things today – crepes or blinchiki with oat flour and ricotta and pineapple jam filling. Very good dessert combination.

I’m not very good with pancake folding, as you can see, but here is the rules:
- for stuffing much better to use denser blinchiki  but not yeast blini with many holes;
- place pancake more browned side up (often the side, which was cooked first) then filling;
- don’t try to add too much filling, it’s not working this way;
- lightly brown stuffed pancakes just before serving (the best – with a little knob of unsalted butter).

Oat Flour Crepes with Pineapple Jam and Ricotta Filling

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Oat Flour Crepes with Pineapple Jam and Ricotta Filling