By Darra Goldstein
Redesigned with a clean, sleek presentation, the thirtieth anniversary variation of this vintage cookbook layers beautifully 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 publication has been revised and up-to-date with a brand new preface that considers the adjustments in Russian culinary tradition considering that its unique booklet and gives 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
Remove from the heat. Peel the hardboiled eggs and cut them in half lengthwise. Scoop out the yolks and chop them ﬁnely. Add the yolks to the mushroom mixture, along with the parsley, dill, salt, pepper and hot pepper sauce. 4 hardboiled eggs 4 tablespoons butter 1 small onion, minced ½ pound mushrooms, trimmed and minced 2 tablespoons parsley 2 teaspoons fresh dill (or ½ teaspoon dried dill) ½ teaspoon salt Freshly ground pepper to taste A few drops of hot pepper sauce 4 teaspoons mayonnaise 2 teaspoons sour cream Pinch of salt Pimiento (optional) Mix together the mayonnaise, sour cream and pinch of salt.
Still, Russian cookery did not blossom overnight. It took many years before gastronomy in Russia reached that state of reﬁnement we consider its haute cuisine today. This evolution seems striking when one considers that the early Slavic tribes subsisted mainly on coarse gruels and primitive brews. The ﬁrst written account of food occurs in the Russian Primary Chronicle, a history set down by a clerical scribe in Church Slavonic, a language now dead for many centuries. D. 997; the scene is the ancient town of Belgorod.
Wrap the salmon in plastic wrap and return to the refrigerator to chill before serving. 1 0 T O 1 2 Z A KUSK A S ERV I N G S 11 A TASTE OF RUSSIA Marinated Smoked Salmon Сëмга маринованная Marinating such expensive ﬁsh may seem like a sacrilege, but the result is exquisite. In a l-quart jar alternate layers of the smoked salmon, onion rings, peppercorns, bay leaf and mustard seed. ½ pound smoked salmon, in slices 1 large Bermuda onion, sliced and separated into rings 8 black peppercorns 1 large bay leaf, crushed ¼ teaspoon mustard seed ½ cup olive oil ½ cup vegetable oil ½ cup white wine vinegar 2 cloves garlic, crushed 1 teaspoon salt In a small bowl mix well the oils, vinegar, garlic and salt.
A Taste of Russia: A Cookbook of Russia Hospitality by Darra Goldstein