Courses Archives: Side Dish

Buckwheat Kasha recipe

Buckwheat Kasha recipe

Flora S.
Course Side Dish

Ingredients
  

  • 3 oz buckwheat
  • cup water
  • 2 tbsp butter

Instructions
 

  • Fill 3/4 of a pot (pan) with buckwheat groats, add salt, butter.
  • Pour over boiling water up to the top. Stir in carefully. And put into the well heated oven for 3-4 hours.
  • One hour before finishing, cover the pot with a large pan and turn upside down.
  • A half an hour before serving, put wet fabric round in order that kasha falls off from the pot sides. Serve with cold baked milk or butter.

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Bruschetta

Bruschetta

Carrie M.
Classic Bruschetta is an easy favorite of my family's. My father loves to make this and still uses this recipe years after we first started to use it.

Ingredients
  

  • 8 Roma tomatoes seeded, finely diced
  • 3 Garlic cloves finely chopped and
  • 3 Garlic cloves left whole
  • 5 tbsp extra virgin olive oil
  • 2 tbsp Balsamic vinegar
  • 3 tbsp fresh basil finely chopped
  • ¾ tsp salt
  • ½ tsp pepper
  • 1 baguette 2 1/2-3 inches in diameter, cut in about 20 slices

Instructions
 

  • In a large bowl, add the tomatoes, chopped garlic (keep whole cloves for later), olive oil, vinegar, basil, salt and pepper.
  • Stir the ingredients until well-mixed and let them rest at room temperature while you toast the bread.
  • When slices are cool, rub with whole cloves of garlic.
  • Top with tomato mixture.

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Bread for breakfast (Khachapuri)

Bread for breakfast (Khachapuri)

Flora S.

Ingredients
  

Pastry:

  • 4 cups all-purpose flour divided
  • 4 ½ teaspoons active dry yeast
  • 3 ½ teaspoons white sugar
  • 2 teaspoons salt
  • 1 cup milk
  • ½ cup margarine

Filling:

  • 1 pound shredded Muenster cheese or more to taste
  • 1 egg
  • 1 egg separated

Instructions
 

  • Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
  • Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
  • Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
  • Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
  • Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
  • Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
  • Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
  • Let dough rest, 10 to 15 minutes. Brush with egg white.
  • Bake in the preheated oven until golden brown, about 1 hour.

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Authentic Russian Salad (Olivye)

Authentic Russian Salad (Olivye)

Flora S.

Ingredients
  

  • 6 potatoes peeled
  • 1 carrot or more to taste
  • 4 eggs
  • 6 large pickles cut into cubes
  • 1 15 oz can peas, drained
  • ½ cup cubed fully cooked ham or to taste
  • 1 tablespoon chopped fresh parsley or to taste (Optional)
  • ½ cup mayonnaise or to taste

Instructions
 

  • Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
  • Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated."

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Asparagus with Black Olives and Orange Dressing

Asparagus with Black Olives and Orange Dressing

Carrie M.
I have had this recipe a long time and love it as a summer side dish. It seems like an odd combo-orange and olive? But it's very good, easy and different.
Course Side Dish

Ingredients
  

  • 1 ½ lbs. medium asparagus ends trimmed
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp orange juice
  • 1 tbsp white wine vinegar
  • ½ tbsp lemon juice
  • ½ tsp sugar
  • salt and pepper
  • 2 tbsp chopped black kalamata olives

Instructions
 

  • Bring stockpot filled with salted water to a boil over high heat. Fill large bowl with ice water and set aside.
  • Add asparagus to boiling water and cook until crisp-tender, about 5 minutes. Drain and immediately refresh in cold water for 5 minutes. Drain and set aside.
  • In a small bowl, whisk together all other ingredients (except olives). Arrange asparagus in a serving bowl. Drizzle with dressing. Sprinkle olives over top and serve at room temperature or chilled.

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Sauerkraut (Kapusta)

Sauerkraut (Kapusta)

Flora S.
Course Side Dish

Ingredients
  

  • 1 bushel cabbage fall cabbage-must be hard and dark green; yellowish summer cabbage will go soft

Instructions
 

  • Shred cabbage. Put into crock in layers.
  • Sprinkle salt on each layer then pound with a 2 x 4 piece of wood until juice comes out.
  • Put in another layer of cabbage, then salt, and pound.
  • Continue in this way until crock is full. When crock is full, mix.
  • Cover with a plate and weigh down with a rock so it is below surface of the juice.
  • Cover crock with a dish towel and store in summer kitchen/garage/cold cellar.
  • After it is fermented, it can be stored in jars by bring to a boil, putting in jars and sealing by heating jars.

Notes

This crispy appetizer is a main source of vitamin C in winter. Sauerkraut is usually made in big quantities and kept in jars in a refrigerator for months. Sauerkraut is best served with vodka and even better for hangover.

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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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Easy Stove Top Stuffin Shake-Up

Easy Stove Top Stuffin Shake-Up

Jaclyn N. R.
Easy Thanksgiving side dish - spruced up store brand stuffing recipe.

Ingredients
  

  • 19 oz can of soup a low salt broth type
  • 4 TB Butter
  • Stove Top stuffing mix
  • 2 cups roasted nuts crushed hazelnuts or almonds
  • ½ cup crackers crushed
  • ½ cup diced onions
  • ½ cup celery diced
  • 2 TB red wine
  • 2 TB cream
  • ½ TB Cumin or to taste

Instructions
 

  • Roast nuts for 10 minutes at 350 degrees on a sheet pan.
  • In saucepan, add soup and butter.
  • Bring to a boil.
  • Mix together stuffing, nuts, crackers, onions, and celery.
  • Add wine, cream, and cumin to taste.
  • Add mix to saucepan.
  • Remove from heat, and cover.

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Aunt Shirley’s Corn Custard

Aunt Shirley's Corn Custard

Judy H.
This is our favorite family recipe. I can't remember a Thanksgiving where it wasn't served with the turkey!
Course Side Dish

Ingredients
  

  • 3 tbsp. butter or margarine
  • 3 tbsp. flour
  • 1 tsp. salt
  • dash of pepper
  • 1 tbsp. sugar
  • ½ cup light cream
  • ¾ cup milk
  • 1 can 12 oz whole kernel corn, drained
  • 1 cup cream-style corn undrained
  • 3 eggs well beaten

Instructions
 

  • Preheat oven to 350 degrees. Lightly grease a 1 quart casserole.
  • Melt butter in medium saucepan. Remove from heat.
  • Stir in flour, salt, pepper, and sugar until smooth.
  • Blend in cream and milk.
  • Cook, stirring over medium heat until mixture boils and is thickened and smooth.
  • Stir corn into sauce until well combined.
  • Thoroughly blend in eggs.
  • Turn mixture into prepared casserole.
  • Set aside in pan containing 2 inches hot water.
  • Bake, in water, uncovered, 90 minutes or until silver knife inserted in center comes out clean.
  • Serves 6 to 8.

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