A Taste of Russia: A Cookbook of Russia Hospitality by Darra Goldstein

By Darra Goldstein

Redesigned with a clean, smooth presentation, the thirtieth anniversary version of this vintage cookbook layers beautifully reseached recipes with informative essays at the dishes' wealthy ancient and cultural contexts. With greater than two hundred recipes for every 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 indicates the easiest that Russian cooking has to provide. The e-book has been revised and up-to-date with a brand new preface that considers the adjustments in Russian culinary tradition for the reason that its unique e-book and provides a dozen delectable new recipes, comparable to onion dumplings, horseradish vodka, and whipped raspberry mousse.

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Mix the remaining salt with the sugar, garlic powder, and onion powder. Rub this mixture well into the fish, using more on the thicker end of the fillet. In a spice mill grind together the bay leaves, peppercorns, coriander seed, and mustard seed. Sprinkle this mixture over the salted salmon. Wrap the salmon with plastic wrap, sealing the edges securely, then wrap it in a second layer of plastic wrap. Return the salmon to the dish and set a plate on top of it. Place a heavy weight on the plate. 2 pounds center-cut salmon fillet ¼ cup kosher salt 2 tablespoons superfine sugar ½ teaspoon garlic powder ½ teaspoon onion powder 3 bay leaves 1 teaspoon whole black peppercorns ¼ teaspoon whole white peppercorns 1 teaspoon whole coriander seed ½ teaspoon mustard seed Refrigerate the salmon for 3 days.

Then strain. The liquid should now be completely clear. 1 3-pound fish (any firm, white-fleshed fish will do; I often use red snapper) 6 cups cold water 2 cups dry white wine 1 onion, quartered 1 carrot, scraped 3 sprigs parsley 2 sprigs dill (or ½ teaspoon dried dill) 1 bay leaf 10 white peppercorns 1½ to 2 teaspoons salt ¼ cup dry white wine 4 teaspoons tomato paste 4 egg whites, lightly beaten 3 packages unflavored gelatin (¾ ounce) ½ cup cold water Sliced dill pickles Sliced olives Capers Lemon slices Pimiento Lightly grease a 2-quart mold with vegetable oil.

1 small onion, chopped 2 tablespoons butter ½ pound cocktail sausages ½ cup tomato puree ¼ cup beef stock ¼ teaspoon salt Freshly ground black pepper to taste Dash of cayenne pepper 2 tablespoons vodka 1 tablespoon chopped parsley Stir the tomato puree into the onions and butter. Add the beef stock, salt, black pepper and cayenne. Then stir in the vodka. Return the sausages to the pan and heat them gently for about 15 minutes. Serve from a chafing dish, garnished with parsley. ” This spicy “caviar” originated in the Caucasus and was adopted by the Russians into their own cuisine.

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