Courses Archives: Main Course

Stuffed Grapes Leaves (Dolma)

Stuffed Grapes Leaves (Dolma)

Flora S.

Ingredients
  

  • 3 tbs butter
  • 1 cup onion finely chopped
  • 1 tbs coriander finely chopped
  • 2 tbs fresh dill
  • ¼ cup fresh peas
  • black pepper
  • 28 pickled grapes leaves
  • 1 cup chicken stock
  • ½ cup long-grain white rice
  • 300 g lean lamb ground
  • 2 l plain yogurt
  • 1 tbs cinnamon

Instructions
 

  • Melt the butter in a skillet set over moderate heat. Add the onions, lower the heat and cook, stirring frequently, for 5 minutes, or until they are lightly colored.
  • Transfer them to a large bowl. Bring 2 c water to a boil in a saucepan set over high heat.
  • Stir in the rice, lower the heat and cook uncovered for 8 minutes, then drain through a sieve. Stir the rice, lamb, coriander, dill, peas, salt and pepper into the onions and stir all the ingredients together lightly but thoroughly.
  • Taste for seasoning. Bring 4 c water to a boil in a saucepan and drop in the grape leaves. Boil for 3 to 4 minutes, uncovered, then drain. Flatten them out.
  • Put each leaf the inner side up. Place 1 tb stuffing in the center of each leaf.
  • Roll leaves, covering stuffing from sides like an envelope.
  • Arrange the rolls, seam-side down, in a pan just large enough to hold them in one layer.
  • Pack them in side by side so that they retain their shape while cooking.
  • Pour in the chicken stock and bring to a boil.
  • Cover the casserole tightly, lower the heat, and stew for about 45 minutes.
  • Serve the grapes rolls with a bowl of yogurt sprinkled with cinnamon.

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Stuffed Chicken

Stuffed Chicken

Flora S.

Ingredients
  

  • 1 average chicken
  • 1 lb vegetable mixture cooked rice, pea and corn
  • ½ cup sour cream
  • salt
  • spices

Instructions
 

  • Wash chicken carefully and rub with salt (inside and outside).
  • Stuff the chicken inside with the vegetable mixture tightly.
  • Sew up and rub with any spices to your taste.
  • Spread sour cream over the chicken and put in a pan.
  • Preheat oven to average heat. Put the chicken in the oven.
  • Cook at average heat for 1 hour, spread more sour cream if needed (I usually do it 2-3 times).
  • The chicken should be golden when cooked. Take out the chicken from the oven and pull out the thread.
  • Serve hot with red wine.

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Stuffed Cabbage Rolls (Golubtsi)

Stuffed Cabbage Rolls (Golubtsi)

Flora S.

Ingredients
  

  • 1 cup water
  • 1 cup uncooked white rice
  • 8 cabbage leaves
  • 1 pound lean ground beef
  • ¼ cup chopped onion
  • 1 egg slightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 10.75 ounce can condensed tomato soup

Instructions
 

  • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  • In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  • Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  • In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

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Spinach Strudel

Spinach Strudel

Flora S.

Ingredients
  

  • 1 10 ounce package frozen chopped spinach, thawed and drained
  • 1 cup grated Parmesan cheese
  • ½ cup cottage cheese
  • ½ cup sour cream
  • 2 shallots minced
  • 1 egg
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 pinch ground nutmeg or to taste
  • 1 17.5 ounce package frozen puff pastry, thawed
  • 1 egg

Instructions
 

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
  • Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
  • Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
  • Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
  • Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

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Sour schi

Sour schi

Flora S.

Ingredients
  

  • 2 cups Russian pickled cabbage kvashenaja kapusta; (available in Russian stores), drained, juice reserved
  • 1-1/2 lb beef short ribs*
  • 1 slice smoked bacon about 3 oz.
  • 4-5 dry shiitake mushrooms
  • 1 cup wild mushrooms such as borowiks, porcini, chanterelles, or shiitakes, sliced
  • 1 large onion chopped
  • 1 small onion whole, peeled
  • 1 medium carrot julienned
  • 1 small carrot whole, peeled
  • 4-5 parsley stalks
  • 2 stalks celery
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 1 tbsp all-purpose flour
  • 1 tbsp butter
  • 1 tbsp minced dill
  • vegetable oil
  • sour cream
  • salt and freshly ground black pepper to taste

Instructions
 

  • Bring 8 cups of water to a boil. Add short ribs to the pot. Add a pinch of salt. Reduce the heat and let simmer, uncovered, for 30 minutes.
  • Remove the scum. Add smoked bacon, small onion, small carrot, celery, bay leaves, peppercorns, parlsey stalks and dry mushrooms.
  • Cover and keep at a bare simmer for 1-1/2 hours. Remove the short ribs and set aside.
  • Strain the stock through multi-layered cheese cloth and discard the solids. Strain fat from the top. (The stock can be prepared a day ahead and refrigerated, which makes fat removal easier.)
  • Bring the strained stock to a simmer. Reserve approximately 2 cups of stock and set aside. Saute chopped onions and julienned carrots in vegetable oil until translucent, about 10 minutes.
  • Add pickled cabbage, stir, and saute, covered, for 10 more minutes.
  • Add to the stock in the pot along with reserved cabbage juice.
  • Add mushrooms and let simmer, covered, for 15 minutes.
  • Warm butter over medium heat and quickly sift in the flour. Cook, stirring constantly, until the mixture (roux) is dark blond in color.
  • Add reserved stock in a thin stream, whisking vigorously.
  • Whisk the resulting sauce into the soup. Adjust the salt and season generously with pepper.
  • Return the short ribs to the soup and let warm through for 5 minutes.
  • Stir in dill just before serving.
  • Serve with sour cream on the side.

Notes

*Oxtails are also a good choice of meat, but they require longer cooking."

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Smoked Fish Dip

Smoked Fish Dip

Flora S.

Ingredients
  

  • 2 cups flaked smoked whitefish
  • 2 tablespoons fat-free mayonnaise
  • 4 tablespoons fat-free sour cream
  • 1 pinch Old Bay tm Seasoning
  • 4 drops hot pepper sauce or to taste
  • 3 drops Worcestershire sauce or to taste
  • 3 drops liquid smoke flavoring Optional
  • cracked black pepper to taste

Instructions
 

  • Place whitefish, mayonnaise, and sour cream in the bowl of a food processor.
  • Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper.
  • Blend all ingredients until consistency reaches a spread.

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Shish Kebab (Shashlyk)

Shish Kebab (Shashlyk)

Floral S.

Ingredients
  

  • 6 lb lamb chuck
  • 1 lb onion
  • bay leaf
  • pepper peas
  • salt
  • greens
  • white table wine

Instructions
 

  • Cut meat into large cubes 5x3x2 cm.
  • Peel onion and dice it finely. Put in a large pan a layer of meat, cover with onion, and add 2 bay leaves, 5 pepper peas, sprinkle salt. Repeat these layers until meat is out.
  • Top with onion. Pour over a cup of cold water. Cover and put a weight on the top for 4-5 hours.
  • Thread lamb onto flat metal skewers tightly.
  • Put skewers over well-heated brazier with charcoals (the distance between meat and coals is about 12-13 cm). The skewers must lie very tightly.
  • Grill until golden but still juicy.
  • Sprinkle with wine or water if it is too hot during grilling.

Notes

A real shashlyk must not be marinated in acid liquids.

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Shabbat Fish

Shabbat Fish

Flora S.

Ingredients
  

  • 1 red bell pepper cut into thin strips
  • 3 to matoes sliced
  • 6 6 ounce tilapia fillets
  • 2 tablespoons paprika
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon cayenne pepper
  • salt and pepper to taste
  • ¼ cup olive oil
  • 1 cup water
  • ¼ cup chopped fresh parsley

Instructions
 

  • Preheat an oven to 200 degrees F.
  • Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
  • Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
  • Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.

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Sandwich with boiled Tongue

Sandwich with boiled Tongue

Flora S.

Ingredients
  

  • 1 lb boiled tongue veal/pork, tender and juicy
  • 1 carrot
  • 1 onion
  • 10 oz white bread
  • green parsley

Instructions
 

  • Wash tongue very well, put in a pan and pour over hot water just to cover it.
  • Bring to boil and reduce the heat and cook on low heat (veal tongue is cooked for 3-4 hours, pork tongue - for 2 hours).
  • 1 hour before the tongue is cooked, add carrot and onion, spices and salt.
  • Take out the tongue from the broth and take off the skin by running cold water. Then put in the broth to warm up and then cool down.
  • Wipe dry and cut finely crosswise.
  • Put on bread slices and decorate with green parsley.

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Russian Zharkoye

Russian Zharkoye

Flora S.

Ingredients
  

  • ½ lb beef
  • 5 potatoes
  • 1 onion
  • 2 tbsp butter
  • 1 carrot
  • 1 parsley root
  • 1 celery root
  • 2 garlic cloves
  • 1 tbsp sour cream
  • 2 tbsp chopped green dill and parsley
  • salt
  • ground
  • pepper

Instructions
 

  • Peel potatoes, wash, cut into cubes and fry in butter until light golden.
  • Slice onion and fry in butter until golden. Cut carrot into small cubes and fry in butter.
  • Cube beef and fry in butter until light brown. In a ceramic pot, put beef, potatoes, onion, carrot, roots, garlic, season with salt and pepper and pour over a little broth.
  • Stew in the oven on average heat for 30 minutes.
  • 10 minutes before, add sour cream and sprinkle with green.
  • Serve Zharkoye with salad from fresh vegetables, pickles, sauerkraut and green.

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