By Darra Goldstein
Redesigned with a clean, sleek presentation, the thirtieth anniversary variation of this vintage cookbook layers fantastically reseached recipes with informative essays at the dishes' wealthy historic 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 actually shows the simplest that Russian cooking has to supply. The booklet has been revised and up-to-date with a brand new preface that considers the alterations in Russian culinary tradition considering that its unique ebook and provides a dozen delectable new recipes, resembling onion dumplings, horseradish vodka, and whipped raspberry mousse.
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Extra resources for A Taste of Russia: A Cookbook of Russia Hospitality
The Pechenegs, expecting to ﬁnd the townsfolk ready to surrender, were astonished to see them drinking and eating copious amounts of boiled kasha and mead. Between mouthfuls, the people informed their enemies that they received their sustenance from the earth itself, and even if the Pechenegs were to besiege them for ten years, they would not starve. Thus the siege was lifted, thanks to simple food and drink and the cunning of a wise old man: an apocryphal tale to be sure. As the years passed, kasha remained the basis of diets both plebian and plush.
Remove the cover from the frying pan and continue to simmer the mixture, stirring occasionally, until all the excess liquid has evaporated from the pan and the mixture is thick but not dry. This ﬁnal simmering will take 20 to 45 minutes, depending on the consistency of the vegetables. When the mixture is ready, stir in the lemon juice and taste for seasoning. ) Transfer the caviar to a bowl and chill, covered, in the refrigerator for several hours or overnight. 3 small eggplants (about 2 ½ pounds) ½ cup olive oil 2 medium onions, ﬁnely chopped 1 green pepper, seeded and ﬁnely chopped 4 cloves garlic, crushed 3 large tomatoes, peeled and ﬁnely chopped (or 1 28-ounce can of plum tomatoes, drained and ﬁnely chopped) 1 generous teaspoon honey 1 tablespoon salt Freshly ground black pepper to taste Juice of 1 lemon 8 GEN ER O US F I RST- C O URS E S ERV I N G S ; O R M O RE A S A Z A KUSK A Variation: Yellow (Crookneck) Squash or Zucchini Caviar Икра из кабачков Squash is a favorite vegetable in southern Russia.
Wrap the mold for just a moment in a hot dishtowel, place a serving platter over it and invert the studen’ onto the plate. 202) on the side. When the foam has stopped rising, add the onion, carrot, peppercorns and the tablespoon of salt. Partially cover the pot and cook the broth over very low heat, at a gentle simmer, for 6 hours, until the broth is rich. It should reduce by about one half. 1 2 T O 1 6 S ERV I N G S 23 A TASTE OF RUSSIA Cocktail Sausages in Tomato Sauce Сосиски соус-томат Always a favorite.