Russian-stye Crepes. Блины Ажурные

There's nothing like a slow Sunday morning, when the kids are still asleep and I have a lovely morning in the kitchen all to myself. This is a perfect morning for making crepes! Once the aroma of of heated butter and sugar starts saturating the house, the family tumbles down the stairs, sleeply-eyed, still in pj's.


Russian-style crepes or bliny are very airy and light, not as dense as French recipes. Our favourite stuffing combo is sour cream + smoked salmon / caviar, cream cheese + jam, and the kids' favourite - plain Nutella.

The crepes have disappeared so fast, I had no chance to snap a photo. So this photo is for the recipe of French Crepes

Makes: 12 6-inch crepes

• 0.5 cup kefir
• 2 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1,5 cups white flour
• 1 cup milk
• 2 tbsp oil

1.  In a microwave heat kefir for about 20 sec., until warm. Pour kefir in a mixing bowl, add eggs, soda, baking powder, sugar and salt. Beat until mixed.
2. Add sifted flour, mix well.
3. Pour 1 cup milk in a small pot over medium heat, bring to a boil. Slowly add the milk to the flour mix, mixing well.
4. Fold in oil. 
5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Return pan to burner and cook until top is set and edges begin to turn golden, about 30 sec. Loosen with a spatula and flip. Continue cooking 30 sec more. Transfer crepe to a plate. Cover with kitchen towel to keep warm. Repeat with remaining batter.

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Clay Pot Roast Beef with Mushrooms. Жаркое с грибами в горшочках

Testi Kebab getting prepared for us in Istanbul

One of the well-known cooking methods in Russia is making meat dishes in clay pots - with various vegetable and grain add-ons, filled with broth. The pot contents simmers gently and slowly, loosing little to no moisture and results in delicious and dreamy-tender meal.

The method of preparation of meat / fish in clay pots is well-known from the times of ancient Greece and is very popular throughout the Mediterranean region, including Turkey, with its own Anatolian version, called testi kebab. Africa has its clay pots' version - tagine; Germany - Römertopf; and other pot shape varieties in Asia.

Russian clay pots are the smallest in size, which makes them an ideal serving size. Lately, I've seen amazing clay pots in Russian retail stores, which look more like a work of art than a cooking utility. Generally, the recipes are awfully simple, the preparation is even simpler, and the presentation always gets a wow-feedback.

• 700g / 1,5 lb beef chuck roast, cut into thin strips 
• 100g / 2 strips Canadian bacon, diced (optional)
• 250g / 1 cup sliced mushroom
• 500g / 1lb potatoes, diced
• 1/3 cup red wine
• 3 tbsp vegetable oil
• 1 tbsp sugar
• 2 carrot, diced
• 2 stalks celery, diced
• 3 cups beef broth
• 4 tbsp tomato sauce 
• 2 tsp herbs of your choice, I prefer herbs de Provence

1.  Saute onion until soft and golden, add bacon and beef. Cook until tender and browned.
2. In a separate bowl combine cut-up vegetables, sugar, salt, pepper, spices to taste. In a separate bowl mix beef broth, wine, tomato sauce, add salt, pepper. 
3. Fill 1/2 of the clay pot with the meat mix. Add the veggie mix until the pot is 3/4 full and pour the broth over it. The broth should cover the contents by half an inch.
4. Cook in an oven for 60 min on 180C / 350F. Once done, take the pots out and let them cool for 15 minutes.
5. Serve clay pot roast beef with mushrooms garnished with parsley.

Photo credit: http://abc8.ru/

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Korean-style Russian Carrot Salad. Корейская Морковка / Mорковча

Photo Credit: http://fb.ru/article/64680/koreyskaya-morkovka-dlya-poklonnikov-ostroy-kuhni

Another Russian culinary legend that you will absolutely surely encounter on your travels to Russia -  a crunchy and spicy carrot salad made with garlic, sunflower oil, and a few spices. It is so popular that it can be found in any market or grocery store.

The recipe is said to have come from the Korean emigres to the to the Russian Far East and Siberia of the early 20th century. In the Stalin era, under the migration program, the Korean population was moved to Central Asia. There the recipe got adapted by the local population and started spreading to the rest of Russia. Rumour has it that the original kimchi-like salad called for Napa cabbage, which was impossible to find, however carrots were widely available. 

• 1 kg carrots,
• 1 head garlic
• 1/2 cup sunflower or any vegetable oil
• 2 white onions
• 1-2 tablespoons cayenne pepper
• 4 tablespoons white vinegar
• 1 tablespoon ground coriander
• 2 bay leaves
• 5 cloves gralic
• 1 teaspoon black peppercorn
• 3 tablespoons sugar
• 1 tablespoon soy sauce (optional)
• 2 teaspoons salt

1. It is absolutely essential that the carrots are juliened, not grated into strips 2-4mm thick, while the length is optional. 
2. In a large mixing bowl mix the julienned carrots with 1teaspoon salt and leave. 
3. In the mean time, slice onions and skin garlic.
4. In 30 minutes tip the bowl to drain the liquid. 
5. In the same bowl, gather carrots from sides to the center to form a "hill" and make a bit of a hole in the center. Add cayenne pepper to the center.
6. In a frying pan heat the oil until it is extremely hot. Add the sliced onions and bay leaves, fry until the onions turn golden-brown. Remove the onions with a slotted spoon and discard.
7. Pour the oil into the crater of the carrot mountain.
8. Add the minced garlic and the rest of the ingridents. Mix well, let it sit for 15 minutes. Now try the salad, add more spices or vinegar to your liking. 
9. Move the salad to a glass jar / container and put in a fridge for 12 hours to marinate. Garnish with parsley and serve.
   
   Version 2
   Julienne 1 kg carrots. Add 2 T white vinegar, 2t salt, 1T sugar, 5 garlic cloves, mix and mash with hands. Lightly sprinkle with 1/2t red and black pepper each, 1/2t ground coriander. Let it stay for 30 min, pour the excess juice.
   
   Heat 1/3C sunflower seed oil till white smoke it visible. Add sliced onion, 3 cloves, 2 bay leaves. Fry till the onion turns golden. Discard the onion. Pour the oil over carrots, mix well. Let stay in the fridge for an hour.

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Cabbage Rolls, Lazy-style. Ленивые Голубцы.

If you haven't yet caught it, I'm not a big fan of cooking Russian dishes. Don't get me wrong - I find the traditional Russian cuisine delicious but... very time-consuming.

Stuffed Cabbage Rolls used to be something I disliked (extremely) when I was a kid - I unrolled them and ate the stuffing, leaving the cabbage leaves to my poor dad and frustrating my poor mom, who had spent hours in the kitchen making them.

Now that I've mastered the art of making authentic Stuffed Cabbage Rolls, I love them, but... I love this recipe more... This is a lazy version that doesn't require the time-intensive artful and unrolling and pre-cooking of delicate cabbage leaves, alas... nor does it have the final beautiful presentation. But... what you have as a result is a low-carb, tender, and moist and MIXED version of all of the ingredients that make Stuffed Cabbage Rolls. It is more like meatballs that melt in your mouth with no crispiness of the original recipe.

• 500g / 1lb ground beef
• 2 white onions, chopped finely in a food processor or finely diced
• 3 tbsp white rice, cooked
• 1 egg
• 1/2 cabbage, chopped finely in a food processor
• 250g / 1 cup tomato sauce

1. In a food processor, chop the cabbage and onion finely, but not to a paste - it should be made of fine but visible fine chopped pieces. 
2. In a large bowl mix together the ground beef, minced onion, egg, rice, salt and pepper. Add cabbage. 
3. Make balls 5-7 cm in diameter, flatten a bit, and in a heated frying pan.
4. Tomato sauce:
   -saute another onion, add tomato sauce, some salt, sugar, spices, some water. Add to the pan, bring to boil.
   I just use jarred spaghetti sauce diluted with water
5. Pour the tomato sauce over the balls. Simmer for an hour. 
6. Serve with sour cream and the sauce

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Russian Pirozhki / Пирожки быстрые

Despite the heritage, Russian baked and fried food, is not a part of my culinary style. Russian cuisine is time-consuming. If I can afford spending 2 hours in the kitchen, I'd rather spend it testing out recipes that are fun and new.

When a Little Nomad asked to make me something "Russian" for an International Family Day at school, I couldn't think of anything more representative of Russian cuisine, than pirozhki / пирожки. These are baked or fried buns with various fillings, from meat to sweet, and they are the most classical and typical Russian dish.

I had NEVER ever made pirozhkis and I have a very limited experience with baking. I was looking for a recipe that is approachable for a novice baker, as well as a recipe that is not heavy (baked, not fried). And I might have just found it.

These пирожки come out light and airy, the dough is pretty easy to work with. I made them small and cute (approximately, 5cm x 3cm) (so more kids try them) and spent quite some time crafting them. All in all, I had about 30 pirozhkis.

Time: 2.5 hours
Actual cooking time: 1 hour

2 C warm milk
dry traditional yeast, one pack (8g)
1T olive oil
4T white sugar
1t salt
4C flour
1 egg, beaten

1. Mix all of the ingredients and till it doesn't stick to the bowl. Leave the dough to rise for an hour. Fold gently and leave for 30 minutes.
2. Move the dough to a cutting board, spreading a bit of flour. Cut off little pieces about 1x1 inch. Roll out into a flat circle, add the filling, fold the ends to form and pinch the seams.
3. Put on a greased cookie sheet with seams down. Brush with beaten egg.
4. Bake in an oven at 350F for 20-30minutes.

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Avocado and Smoked Salmon Salad

Russian contemporary kitchen is known for its complex layered salads that combine lots of pre-cooked ingredients. This salad is a refined version of a typical layered salad with ingredients that are not traditional for the Russian kitchen.

I used canned sprat (шпроты), a Baltic type of herring, that have a distinct smoked flavour. It works amazingly well in this recipe.

Servings: 4
Time: 45 minutes

• 1 cubed avocado
• 1 tablespoon lemon juice
• 2 potatoes, boiled and cubed
• 200 grams, smoked salmon, thinly sliced
• 5 tablespoons sour cream
• 2 tablespoons Dijon mustard
• 1 shallot, chopped
• 2 tablespoons dill, chopped

1. Mix cubed avocado with the lemon juice.
2. In a flat serving dish spread 2 layers of plastic wrap in a criss-cross pattern leaving enough wrap on the sides to cover the dish at the end.
3. Start putting the ingredients one by one, by layer in the following pattern:
   -avocado, mixed with lemon juice
   -sour cream
   -dill
   -salmon
   -shallots
   -potatoes 
4. Wrap the sides plastic wrap on top of the dish. Press gently. Put in a fridge for 15-20min.
5. Unwrap the top part of the plastic, put a flat plate over the dish. Gently but quickly turn the dish upside down, remove the wrap. 
6. Serve with a slice of lemon.

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A super lazy pie (from Masha)

The original recipe comes from a friend of mine, an accomplished cook of Russian fast'n quick recipes. She makes this with sauteed cabbage but the dough is so flexible that it goes well with any type of filling. Over the years, I've come across quite a few versions of the pie and I've included them below. Buyer beware, I haven't tested those.

• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 3 large, or 4 med egg
• 3/4 cups flour
• 1 tablespoons baking powder 

Preparation:

1. Mix the ingredients till dough has consistency of thick sour cream. Pour half of the dough into a baking pan, spread the filling, pour the other half on top of the filling. 
2. Bake in a 350F preheated oven for 30-40 minutes.
   
   The filling of the pie can be anything you'd like: sauteed vegetables, potatoes + meat, potatoes+sauteed mushrooms, any variations of meat, apples, etc.
   
   VERSION 2
   3 eggs, 1/2c mayo, 1c sour cream, baking soda, flour till consistency of pancake dough.
   
   VERSION 3
   250g mayo, 250g sour cream, 2 eggs, 1t baking soda 'gashenoj', 8T flour
   
   VERSION 4
   200g mayo, 200 sour cream, 3 eggs, baking soda 'gashenaya', 5T flour.
   
   VERSION 5.
   4 eggs, 4T mayo, 4T sour cream, 4T flour. Pour over the cabbage. Do NOT make a bottom layer of dough. 

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Russian Bliny. Оладушки

Makes: 15 panckes, 15 cm in diameter 

• 1/2 liters kefir or plain yogurt
• 3 eggs
• 1 teaspoons salt
• 1 teaspoons baking soda

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Russian Pizza Dough

• 1 package (200g) cottage cheese / творог
• 3 eggs
• 6 teaspoons baking powder
• 5 tablespoons vegetable oil

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Ground Beef Cutlets Vienna-style

These cutlets are delicious: light and fluffy!

• 800g ground beef
• 2 eggs
• 200g mayonnaise
• 4 tablespoons starch
• 2 garlic cloves, minced
• salt, pepper to taste

1. Beat the eggs lightly, add salt, pepper, mayo and starch. Add to the ground beef and mix it. Put in fridge for 5 hours.
2. Form meat balls, 2 inches in diameter. To make a cutlet, press the ball with your fingers on one side.
3. Fry in a pan with some oil till golden-brown, turn over. Decrease the heat to low and simmer for 15 minutes till ready.

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Uzbek Pilaf. Узбекский плов

For pilaf it's best to use a big and heavy cast iron pot, for example, the French Le Creuset will do. It's a good idea to cut meat and vegetables and to put rice in a warm slightly salted water before you start cooking.

• 2 kg lamb
• 1 kg yellow onion
• 1 kg carrot
• 300g suet
• 1 kg white rice
• 2 garlic heads
• 5 cloves
• 2 teaspoons coriander, ground
• 2 teaspoons cumin, ground

1. Heat suet (cut in pieces) on medium-high until it is completely liquid and smoky. If suet is not available, use vegetable oil, but it's not ideal because it will burn at higher temperatures.
2. Put onions (cut in semi rings) and simmer for several minutes, until the onions turn golden. The colour of the onions will determine the colour of the pilaf.
3. Add the lamb (cut in pieces, 3-5 cm big) and fry for several minutes.
4. After the meat turns brown, put carrots. The carrots should be cut in thin and long pieces (8-10 cm long). Stir everything, and pour hot water to cover the mix (about 4-5 cm above the meat level). Also add spices at this time: a little bit of coriander, clove, cumin, and bеrbеris (optional).
5. Simmer the pot on low until the meat is tender (about 1 hour).
6. Add rice on top of meat but do not stir. Add more hot water if needed to cover the rice, and put garlic (whole heads) on top. Cover and cook for 15 min, or until the rice is ready.

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Russian-style Vegetable Relish (Caviar). Икра Oвощная.

The popularity of this appetizer in Russia cannot be understated. I remember growing as a kid in Russia, tons of jars in stores lined the stores' shelves, moms and aunts making it in the fall by dozens of jars. Very likely, this recipe came to Russia from the Balkans or Mediterranean countries as very similar recipes exist in Bulgarian,  Serbian (Ajvar), and Turkish (Kyopolou) cuisines. In Russian it is called "caviar" and I thought it was an ironic reference to its ingredients - they were cheap and easy to come by or maybe, the texture of the dish that somewhat similar to caviar's.

Every family will have their own recipe and there are a dozens of recipes. In spite of this, the dish is so forgiving that you really can't spoil it by tweaking ingredients.

It can be served as a side dish, spread, appetizer, or on its own for a light snack.

Output: 1 liter

• 1/3 cup olive oil
• 4 medium zucchinis
• 2 red bell pepper
• 1 eggplant
• 4 carrots
• 2 tomatoes
• 6 garlic cloves
• 4 tablespoons tomato sauce
• 1 tablespoons coriander
• 1 teaspoon peppercorns black pepper
• 1/2 cup dill and herbs to taste parsley
• 1/2 tablespoon salt 
• 1 tablespoon salt

Dice or slice all veggies thinly. Heat olive oil in a dutch oven and saute all veggies for about 30 min till veggies are soft and and liquids evaporate. Stir frequently. At the end add the herbs, salt, pepper and let cool. Put in a food processor and pulse till desired consistency. Refrigerate. 

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The Spat Layered Salad

• 3 potatoes, cooked, boiled, grated
• 1 large carrot, grated and sauteed 
• 1 white onion, diced and sauteed
• 1 can spat, each cut into 4 pcs 
• 3 boiled eggs, grated
• 6 oz hard cheese
• 1 cup mayonnaise 
• 1/4 cup milk

1. Prepare each ingredient as indicated: grate boiled potatoes, saute onion and carrots (separately), grate eggs.
2. Mix the milk with mayonnaise.
3. Layer the ingredients as listed on top starting with potatoes. Add the mayo mixture in between each layer.

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Curried Chicken Salad

• 1 lb chicken breast, cooked, sliced
• 1 tsp curry or to taste 
• 1 cup shredded cheddar cheese
• 3 egg, boiled and chopped
• 1 cup mayonnaise
• 1/4 cup milk / cream
• 1 cup seedless grapes, cut in half 
• 2 tbsp slivered almonds, roasted

1. Heat the oil in a large pot over medium-high heat. Place chicken in the pot, add curry powder, and cook until browned and tender. Once chilled, cut into thin strips.
2. Mix mayonnaise with milk.
3. In a shallow, broad dish, layer the following, pour 1/4 of the mayo mixture: chicken, cheese, eggs. Top with slivered/crusshed roasted almonds. 
4. Place grapes cut in half on top of the salad, cut side down. 

ps You can let your imagination run wild with this one using any combination of grapes. 

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Horseradish Relish. Хреновина

An incredibly popular Russian condiment, called by some the Urals chili sauce. It is full of zesty hotness and flavour and keep well in the fridge. The higher the content of horseradish and garlic, the longer it keeps in the fridge. You can add to pretty much anything: sandwiches, soups, main dishes. 

• 2 kilos tomato, pureed in a processor
• 1/2 garlic head, crushed garlic
• 3 horseradish roots, grated
• salt, pepper to taste

Mix all ingredients, add salt, pepper to taste. Store in a glass container. 

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Masha's Pickled Cabbage

A friend of mine, Masha, introduced me to this recipe a long time. This is a great vegetable dish that can be a appetizer or a side dish. The trick to the presentation is to julienne all vegetables or cut them pretty.

• 1 large to medium cabbage
• 2 large or 3 medium carrots, to taste carrot
• 4 cloves garlic, minced
• 1 Liter water
• 3/4 cup sugar
• 3/4 cup sunflower seed oil
• 2 tablespoons salt
• 3/4 cup white vinegar 

1. Break cabbage leaves into large pieces, cut carrots, add garlic, mix.

2. In a pot dissolve sugar, oil, salt in one 1 liter of cold water . Bring to a boil, add vinegar.

3. Pour the water over cabbage. Put weight on vegetables, marinate in room temperature for 2-3 days. Once ready place in an appropriate container, store in a fridge. 

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Eggplant Gratin. Жульен из Баклажан.

• 2 medium-sized eggplants
• 1 white onion, finely chopped
• 200g mushrooms, thinly sliced
• 200g cream
• 4 tablespoons sour cream
• 1 tablespoon mayonnaise
• 100g cheese, grated

1. Cut the eggplants in half, sprinkle with salt and leave for 15-30min. This will help to remove bitter taste.
2. In the mean time saute onions until soft with butter. 3. Rinse the eggplant with cold water, dry with paper towels, cut / julienne thinly and add to the pan with onions.
4. Add mushrooms, saute till liquid evaporates to 2/3.
5. Mix in the cream and sour cream, add to the pan. Season with salt and pepper. Saute for 5-7 min till the sauce thickens.
6. If serving in the pan, sprinkle with cheese, cover and turn off the heat. Let the pan sit for 5 minutes and serve.
6. Spoon into individual molds, sprinkle with cheese and bake in a preheated oven for 5-7min.

//add some mustard for a extra zing! 

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Pickled Vegetable Slaw

The recipe is a great addition to any main dish, on top of a sandwich, or on its its own. Take any vegetables that you see fit and get creative by dicing, slicing, julienne-ing any way you'd like.

Servings: 12
Time: 1 hour
Ready in: 24+ hours

• Suggested sample of vegetables:
  1 red bell pepper, 1 yellow bell pepper,
  1 carrot, cabbage, radish, cucumber

Marinade:

• 1 cup water
• 1 cup white vinegar
• 1/4 cup vegetable oil
• 1/4 cup white sugar
• 4 clove(s) garlic
• 1 red chilli pepper
• 4 bay leaves
• 10 peppercorn
• 1 tablespoon salt

1. Put all sliced veggies in a big bowl, mix gently. Transfer vegetables to  a container with a tightly closing lid (glass jar is the best).
2. In a medium sauce pan mix all ingredients for the marinade and bring to boil. 
3. Pour the marinade on top of the vegetables and press firmly so the vegetables don't float up. Close the lid. Let the jar cool. Place in a frigde for at least 24 hours. 

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