lunaticsinge.com - Russian Cuisine Celebration Dishes

Braised Chanterelles & Potatoes - (Makes 4 to 6 servings)

Ingredients:

2 lbs. chanterelles

1 tablespoon unsalted butter

1 1/2 cups heavy cream

1 1/2 cups European-style sour cream

1 1/2 tablespoon Kosher salt

2 lbs. Yukon Gold potatoes, peeled & cut into 1 1/2 inch chunks

Crusty bread for serving (optional)

1. Fill a large bowl with water and thoroughly clean the chanterelles well. Once clean, spread them out on clean dish towels to drain.

2. Tear any very large chanterelles into halves or quarters. Heat a medium-sized Dutch over or heavy-sided pot over medium heat, and melt the butter. Add the chanterelles and cook down, stirring occasionally, until the chanterelles give off their liquid and it mostly evaporates, about 10 minutes (you can cover the pot until the liquid comes out so the chanterelles don't scorch, but then remove the cover to help the liquid cook off).

3. While the chanterelles are cooking, whisk together the heavy cream, European-style sour cream, and salt. When the chanterelles have cooked down, pour in the cream mixture, and stir everything together. Add the potatoes and stir again, coating everything with the braising liquid. Bring the mixture to a simmer and partially cover, then reduce the heat until it's just high enough to maintain the gentlest possible simmer. Simmer for 2 to 3 hours, or until the potatoes and cream have both turned a light golden brown, and the liquid has cooked down a bit, but is still saucy.

4. Check it once an hour or so to see that things are moving along, no need to stir. Serve hot, with a bit of crusty bread to sop up the sauce, if desired.

Rabbit in a Clay Pot - (Makes 4 servings)

Ingredients:

2 cups European-style sour cream

1 cup garlic broth or water

8 cloves garlic, peeled

1/3 cup unsweetened dried sour cherries

1/3 cup porcini mushrooms (fresh or frozen), cut into 1/2 inch dice

1/4 cup dried porcini mushrooms, cleaned

1 1/2 teaspoons kosher salt, plus more for seasoning

Cooking oil

2 lbs. rabbit hindquarters ( or bone-in chicken thighs)

2 medium Yukon Gold potatoes, peeled & sliced 1/8 inch thick (optional)

Potato pancakes, for serving

1. Preheat the oven to 350 degrees F.

2. In a mixing bowl, whisk together the European-style sour cream and broth. Add the garlic, cherries, fresh & dried porcinis, and salt. Taste, and add more salt if needed. Set aside.

3. Heat a large, heavy oven-proof skillet or Dutch oven on high heat. and pour in enough oil to coat the bottom. Liberally salt the rabbit hindquarters, and add them to the skillet, searing on each side until brown, about 5 minutes per side. Remove from the pan, and discard the excess oil.

4. Place the rabbit back into the skillet. Pour European-style sour cream mixture over the meat, making sure to get some liquid on top of each hindquarter. Cover the pan, and place it in the oven to cook for 30 minutes. After 30 minutes, reduce the heat to 250 degrees F. Braise until the met is completely tender and easily separates from the bone, another 2 to 3 hours.

5. Serve hot with potato pancakes.

Potato Pancakes - (Makes 4 to 6 servings)

Ingredients:

1 1/2 lbs. russet potatoes

1/2 small yellow onion

1 cup all-purpose flour

1/2 cup buttermilk

1 large egg

1 tablespoon kosher salt

Butter or vegetable oil for frying

Scallions, sliced, for garnish

1. Peel the potatoes, and finely grate both the potatoes and onion on the small holes of a box grater. Place the grated potatoes and onion in a large bowl, and mix in the flour, buttermilk, egg, and salt.

2. Heat a large skillet over medium-high heat. Add a generous amount of clarified butter or oil ( about 1/4 inch deep). If using butter, wait until it foams. Ladle out 2 tablespoon measures of the batter, then spread them out to form 4-inch pancakes. Fry until brown and crisp on the outside, yet gooey in the center, 3 to 5 minutes for the first side, 2 to 3 minutes for the second side.

3. Serve immediately, garnished with scallions.

Sweet & Sour Cabbage Stuffed with Pork, Lamb, & Beef - (Makes 12 to 14 rolls)

Ingredients:

1 large cabbage, or 2 medium

Sauce Ingredients:

Vegetable oil

1 medium carrot, shredded

1 medium yellow onion, sliced into thin half moons

2 cloves garlic, minced

2 (28 oz.) cans crushed tomatoes

1 cup tart cranberry sauce

1/2 cup water

Kosher salt

Meat Filling Ingredients:

1/2 lb. ground pork

1/2 lb. ground lamb

1/2 lb. ground beef

2 cups cooked white rice

1 tablespoon kosher salt

Assembly Ingredients:

Vegetable oil

European-style sour cream

Handful fresh dill, coarsely chopped

1. Place the cabbage in a stockpot, cover with water, and bring to a boil. Cook at a rolling boil for 10 t 15 minutes until the leaves soften, then remove and allow to cool. Peel and discard the outermost leaves, then separate the remaining leaves, leaf by leaf, until you're left with something bout the size of a baseball. With a paring knife, shave down any thick ribs and any too small to stuff inner leaves, and slice them to the same thickness as your onions. Set aside.

2. Make the Sauce: Heat a large pot over a medium heat. Add enough oil to coat the bottom , then add the carrot, onion, garlic, and cabbage trim. Saute, stirring occasionally, until the vegetables soften and the onions turn translucent, about 10 minutes.

3. Add the crushed tomatoes and cranberry sauce, along with the water. Increase the heat to bring the mixture to a boil, then reduce it to maintain a simmer. Simmer for 20 minutes to combine the flavors. Add salt to taste. While the sauce is simmering, prepare the filling of your choosing.

4. Make the Meat Filling: Place the ground meats in the bowl of a stand mixer fitted with the paddle attachment, and mix until uniform, about 30 seconds. Add the rice and salt, and continue mixing until combined.

5. Assembly: Preheat the oven to 425 degrees F. Grab the largest casserole dish / Dutch oven / roasting pan you have, and lay down about one-third of the sauce on the bottom. Set aside.

6. Take one of the precooked cabbage leaves on a clean work surface, and place about 1/3 cup of the meat filling in the enter. Roll up the cabbage leaf tightly around the filling, burrito style. When you've made 3 or 4, heat a large skillet over medium-high heat.

7. When the skillet is hot, pour in enough oil to coat the bottom, and place the stuffed cabbage parcels in it, seam side down. Let them cook for a few minutes per side, until golden brown to help seal the bundles, and also impart a delicious caramelized flavor. When browned, transfer them to the waiting-sauce lined dish. Repeat with remaining cabbage and filling.

8. When all of the cabbage rolls have been filled and seared, pour the remaining sauce over the top. Cover with lid, then transfer to the oven. Bake for 1 hour, then reduce heat to 350 degrees F and bake another 3 hours.

9. Serve hot, garnished with a dollop of European-style sour cream and a sprinkling of fresh dill.

Potato & Carrot Babka - (Makes (1) 13-x-9-inch casserole)

Ingredients:

1/4 lb. slab bacon, cut into 1/4 inch dice

1 onion, cut into 1/2 inch dice

6 medium (3 lbs.) Yukon Gold potatoes, peeled & finely shredded

1 carrot, peeled & finely shredded

1 cup kefir (Russian yogurt)

2 large eggs

1 1/2 teaspoons kosher salt

1. heat a large skillet over medium heat, and cook the bacon, stirring occasionally, until the fat has rendered and the bacon is crispy, about 15 minutes. Take the bacon out of the grease and set aside. Use some of the rendered fat to grease a 13-x-9-inch casserole dish, and set aside.

2. Saute the onion in the remaining fat until it's fully softened and starting to caramelize, about 20 minutes. While the onion is coking, preheat the oven to 400 degrees F.

3. When the onion is cooked, set it aside and let cool slightly while you prepare the rest of the babka. Combine the grated potatoes, carrots, kefir, eggs, salt, and caramelized onions in the food processor and pulse until the shredded potato and carrot are finely chopped and the ingredients are mixed together, just a few pulses. Stir in the rendered bacon.

4. Pour the mixture into the prepared casserole dish, and bake for 2 hours, covered for the first hour, uncovered for the second. Serve warm.

Short Rib Braise - (Makes 6 servings)

Ingredients:

Vegetable oil

3 lbs. short ribs

1 tablespoon kosher salt, plus more for seasoning

3 lbs. Yukon Gold potatoes, peeled & cut into 2-inch chunks

12 pitted prunes

4 fresh bay leaves, or 2 dried

1. Heat a large, heavy pot over high heat, and pour in enough oil to coat the bottom. While you're waiting for it to heat up, generously season the short ribs with salt on all sides. Place the short ribs in the pot in a single layer ( may take 2 batches), and let them brown on all sides. This should take about 2 minutes 2 minutes per side.

2. The sear on the bottom of the pan will help contribute to the flavor, so make sure they color richly, but don't burn, adjust heat as needed. Remove the short ribs from the pot after they're seared, and set aside on a plate. When they're all seared, pour out the remaining grease from the pot, but leave nice brown bits.

3. Return the pot to the stove-top, and evenly layer in the potatoes and seared short ribs. Add the prunes and bay leaves. Pour in some water, enough to just cover things (1 1/2 to 2 quarts), and sprinkle in 1 tablespoon salt. Cover the pot, bring it to a boil, then lower the heat to maintain a gentle simmer.

4. Cook, without stirring for, for about 2 1/2 hours. Then remove the lid, and cook at a gentle simmer for another 2 1/2 hours, or until the short ribs are fall-apart tender, the potatoes have darkened to a deep tan, and there's just a few inches of liquid remaining.

5. Serve hot, with a slotted spoon. If there are leftovers, the excess liquid will absorb overnight as it sits.