Courses Archives: Main Course

Baked Karp Russian

Baked Karp Russian

Flora S.

Ingredients
  

  • 1 piece Carp
  • 4 pcs Pickled cucumber
  • 700 grams Onion
  • 8 pcs Potatoes
  • Salt to taste
  • ½ tsp Sugar
  • Black pepper - to taste
  • 3 tbsp Vegetable oil
  • 2 tbsp Sour cream
  • 1 tbsp Lemon juice
  • ¼ puig. Parsley

Instructions
 

  • The fish is cleaned of scales, to remove fins, tail and gills. Make an incision from the top of the ridge, to remove the entrails. Wash.
  • Add salt and season with lemon juice. Set aside for 20 minutes.
  • Peel the onion, cut into half rings. Fry in 2 tbsp oil, sprinkle with sugar.
  • Fry until transparent, over medium heat, stirring. Season with salt and pepper.
  • While fried onions, peel the potatoes, cut into 6 - 8 pieces. Cover with cold water.
  • Slice Pickled cucumbers. Put the Pickled cucumbers in a roasted onion, stir and remove from heat.
  • Carp dry with a paper towel. To put it in a fireproof form. Stuff the pickle-onion mixture.
  • Blot potatoes with a paper towel. Season with salt, dried parsley, 1 tbsp vegetable oil, mix well.
  • Arrange the potatoes around the fish. Put the form in a cold oven.
  • To enable heating at 350 degrees. Bake for 1 hour.
  • Then brush the carp with sour cream and return to the oven, under the grill, for 10-15 minutes, at 375 degrees.
  • Serve hot, sprinkled with chopped parsley.

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Russian Panettone (Kulich/Easter cake)

Russian Panettone (Kulich/Easter cake)

Flora S.
Traditional Russian Easter cake

Ingredients
  

Kulich

  • ½ cup golden raisins
  • ¼ cup rum
  • 3 .25 ounce packages active dry yeast
  • 1 cup white sugar divided
  • 1 ½ cups warm milk 105 degrees F (40 degrees C)
  • 6 cups sifted all-purpose flour divided
  • 5 eggs separated
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter softened
  • 2 tablespoons unsalted butter softened
  • ½ cup slivered almonds
  • ½ cup candied mixed citrus peel

Icing

  • 2 cups confectioners' sugar
  • 1 egg white
  • 1 teaspoon lemon juice

Instructions
 

  • Combine golden raisins and rum in a small bowl and let soak.
  • Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
  • Mix remaining 1 cup milk and 1 cup flour together in a bowl. Add yeast mixture and stir well. Cover and let stand in a warm place for 30 minutes.
  • Beat 5 egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form.
  • Combine remaining sugar and egg yolks in a large bowl; beat with an electric mixer until fluffy and pale, about 5 minutes. Beat in vanilla extract. Drain raisins and add rum to egg mixture. Add to yeast mixture and mix well. Fold in egg whites gently. Add remaining flour in small batches, mixing well after each addition, until dough starts to pull away from the sides of the bowl.
  • Turn out dough onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, 1/4 cup at a time, once dough seems pliable and soft. Knead for 2 more minutes and form into a ball.
  • Transfer to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Allow to rise in a warm place until doubled in volume, about 90 minutes.
  • Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle flour over raisins. Scatter raisins, almonds, and mixed peel in a circle around the dough. Keep kneading dough to incorporate fruits and nuts evenly.
  • Line 2 large metal coffee tins with parchment paper. Divide dough in half and transfer to the tins. Cover with a clean dish towel. Allow to rise in a warm place until dough has risen to the top, 30 minutes to 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake kulich in the preheated oven until top is golden brown and a toothpick inserted in the middle comes out clean, about 1 hour. Carefully tip loaves out of the tins onto a work surface and let cool, about 2 hours.
  • Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl. Brush over the the tops of the kulich loaves, allowing icing to run down the sides.

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Pistachio Encrusted Tofu

Pistachio Encrusted Tofu

Carrie M.
This was a recipe given to my mother by a family friend. It is one of our favorite family meals.

Ingredients
  

  • 1 package of firm tofu
  • 2 TBSP veganaise or other vegan mayonnaise
  • 2 TBSP dijon mustard
  • 1 TBSP soy sauce or tamari
  • ½ cup pistachios
  • ¼ cup vegan breadcrumbs
  • pepper and a little salt.

Instructions
 

  • Cut Tofu into triangles, set on papertowels and drain
  • Combine Veganaise with dijon mustard and soy sauce or tamari.
  • Coat tofu with this mixture (I dump it all in a baggie)
  • Chop pistachios, add vegan breadcrumbs, pepper and a little salt.
  • Coat the tofu in the nut/crumbs and lay on a baking sheet.
  • Bake at 350 degrees until lightly browned.
  • One of the hard parts is finding vegan bread crumbs since most have whey in them. the other is dealing with the messy mustard mixture but it's necessary.

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Swedish Oven Pancake (Ugns-pann-kaka)

Swedish Oven Pancake (Ugns-pann-kaka)

Charlotte M.
This was a recipe from my grandmother who came from Sweden. I've been enjoying it for about 80 years! My family also enjoys making and serving it.

Ingredients
  

  • 2 cups milk
  • 3 eggs
  • 1 ¼ cups flour
  • 1 TB sugar
  • pinch of salt
  • 2 TB butter

Instructions
 

  • Beat eggs. Beat and add milk, flour, sugar, and salt.
  • Melt the butter in a 9 x 12 pan.
  • Add mixture and place in 425 degree oven for 20 minutes.
  • Reduce oven heat to 375 degrees and bake for another 10 minutes.
  • Cut into serving sized pieces.
  • Sprinkle with sugar, cinnamon sugar, or maple syrup.
  • Enjoy!

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Pappadille

Pappadille

Michelle K.
This is my grandmother's recipe. She came to the US from Campo Basso in Italy in 1906 and settled in the South End of Stratford where she and my grandfather raised 7 children. I remember her making this recipe in our kitchen when I was very young.

Ingredients
  

  • 6 cups flour
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • ½ cup Crisco
  • 6 eggs
  • 1 orange rind grated
  • 2 oranges juiced (1/4-1/3 cup)

Instructions
 

Original instructions

  • Mix dry ingredients and make a well in the middle. Beat the eggs in the center, and add orange juice. Gradually incorporate dry ingredients to make a sticky dough.

Modern instructions

  • Mix the dry ingredients in a large, shallow bowl. A large spaghetti serving bowl is perfect.
  • Beat the eggs with the orange juice in another bowl. Add the wet ingredients to the dry ingredients gradually to form a sticky dough. Add a little more flour as needed to help with the forming of the dough.
  • Form into a long, flat loaf on a greased or lined with parchment paper baking sheet. Bake at 350 degrees for 20-25 minutes.
  • Let the loaf cool well before cutting. Unlike biscotti, this is not baked again after cutting.

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Thanksgiving Broccoli Casserole

Thanksgiving Broccoli Casserole

Marion H.
Everyone looks forward to this family tradition.

Ingredients
  

  • Fresh broccoli 2-4 bunches
  • Small package Velveeta cheese
  • 1 cup crumbled Ritz crackers
  • ½ stick melted butter

Instructions
 

  • Steam the broccoli and then place the florets in a 9x12 baking dish.
  • Layer sliced Velveeta cheese over the broccoli.
  • Add crumbled Ritz crackers to the top.
  • Lastly pour 1/2 melted butter over everything.
  • Bake at 350 degrees for about 20 minutes.

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Cheesy Spinach Bake

Cheesy Spinach Bake

Patricia F.
My daughter's recipe. So good!

Ingredients
  

  • 1 can 15 oz Delmonte whole leaf spinach
  • 4 eggs beaten
  • 1 cup milk
  • 1 cup shredded Swiss or mozzarella cheese
  • 1 cup cubed firm white bread optional
  • ½ cup sliced green onions any onion is okay
  • ¼ cup Parmesan cheese

Instructions
 

  • Drain spinach and squeeze out excess liquid. Combine all ingredients.
  • Pour into 1 qt baking dish and cover.
  • Bake at 375 degrees for 30 minutes or until done.

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Ajiaco – Columbian Potato Corn Chicken Soup

Ajiaco - Columbian Potato Corn Chicken Soup

Wendy S.
Wonderful one dish meal from Colombia. I spent a year there teaching English and fell in love with this soup.

Ingredients
  

  • 3-4 kinds of potatoes - cut into chunks
  • 2 ears of corn - cut into 2"" sections
  • ½ chicken cut into parts
  • 2 medium onions
  • 4-6 chicken bouillon cubes
  • 1 avocado diced
  • 1 cup sour cream
  • ½ cup large Spanish capers
  • ½ cup chopped parsley for garnish

Instructions
 

  • Put the potatoes, corn, chicken, onions, and bouillon cubes in a pot of water - enough to cover the ingredients.
  • Cook for 1 hour, then remove the chicken to shred after it cools.
  • Mash the potatoes and onions when they are soft.
  • Makes a creamy soup ready to serve.
  • Put the shredded chicken, avocado, sour cream and capers in small separate bowls so people can add them in whatever amounts they wish.

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Broccoli Bread

Broccoli Bread

Jennifer S.
This recipe is great for brunches, too! It was my grandmother's recipe. I'm sharing it because it's delicious and simple and people ask me for this recipe all the time!

Ingredients
  

  • 10 oz chopped and thawed frozen broccoli
  • 1 small chopped onion
  • 6 oz cottage cheese
  • ½ cup 1 stick melted butter or margarine
  • 3 eggs beaten
  • 1 pkg Jiffy Cornbread mix
  • Salt to taste

Instructions
 

  • Mix all ingredients well.
  • Bake for about 30 minutes (perhaps longer) at 350-375 degree oven.

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