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 ancient and cultural contexts. With greater than 2 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 really shows the simplest that Russian cooking has to supply. The ebook has been revised and up-to-date with a brand new preface that considers the adjustments in Russian culinary tradition considering that its unique e-book and gives a dozen delectable new recipes, equivalent to onion dumplings, horseradish vodka, and whipped raspberry mousse.
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Extra info for A Taste of Russia: A Cookbook of Russia Hospitality
When it boils, add the salt. The water will foam up. Pour the boiling water over the roe immediately, shaking the sieve as you do so (it helps to have two people to carry out this task). Lower the sieve into the water in the bowl, shaking it lightly from time to time. This process causes the roe to be released from the membranous sac enclosing it. With a wooden skewer, carefully separate the individual eggs. 1 sac fresh salmon roe 1 quart water 2 tablespoons salt With a slotted spoon, lift the roe from the water and place it in a jar.
This is the poaching liquid. To unmold, run a knife around the edges of the mold to loosen, then dip the mold very brieﬂy in hot water. Invert onto a plate. 18). Place the ﬁsh in a poacher along with the poaching liquid. Poach until tender, about 25 minutes. Carefully remove the ﬁsh and set aside to cool. Strain the liquid, reserving the carrot. 1 2 T O 1 6 S ERV I N G S 17 A TASTE OF RUSSIA Mayonnaise and Sour Cream Sauce Соус провенсаль The addition of sour cream lightens the mayonnaise and gives this sauce a Russian ﬂair In a bowl mix the egg yolks, mustard, vinegar and salt.
Remove the skin, head, tail and bones from the ﬁsh. With a fork, gently separate the ﬂesh into fairly large pieces. Do not ﬂake it ﬁnely. Place the strained ﬁsh stock in a large kettle. Add the ¼ cup of wine, tomato paste, egg whites and gelatin, which has been dissolved in the ½ cup of cold water. Stir well. Bring the liquid to a rolling boil and remove from the heat. Let stand for 15 minutes. 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.
A Taste of Russia: A Cookbook of Russia Hospitality by Darra Goldstein