lunaticsinge.com - Russian Cuisine The Pantry

Fancy Broth - (Makes 12 to 16 quarts)

Ingredients:

5 lbs. veal feet ( can use veal bones)

8 lbs. beef bones

1 yellow onion, sliced in half, but not peeled

Strained liquid from 1 recipe saltison

1 cup dried mushrooms, cleaned

3 cloves garlic, peeled

4 sprigs parsley

2 sprigs thyme

1 tablespoon whole black peppercorns

1 tablespoon yellow mustard seeds

1. Preheat the oven to 425 degrees F. Place the veal feet and beef bones on two rimmed baking sheets, and roast until the bones turn golden, about 30 to 40 minutes. Turn halfway through.

2. While the bones are roasting, heat a large stockpot over high heat. Add he onion, cut side down, and cook until it chars, about 5 minutes. Pour the saltison liquid into the stockpot and bring to a boil, then reduce the heat to maintain a simmer. Add the roasted veal feet and beef bones, along with all of the remaining ingredients.

3. Gently simmer, uncovered for about 6 hours.

4. After simmering, strain the broth, reserving the liquid, but discarding the solids. Chill the broth overnight, then remove and discard the fat from the top. Use anywhere you would use meat stock, or freeze for future use. Salt to taste before using.

Mushroom Broth - (Makes 2 quarts)

Ingredients:

1/2 yellow onion, sliced in half, but not peeled

2 quarts water

1/2 cup dried mixed mushrooms, cleaned

4 dried porcini mushrooms, stemmed & trimmed

1 sprig thyme

1 sprig parsley, leaves removed

2 teaspoons whole black peppercorns

1. Heat a medium-sized soup pot over high heat. Add the onion, cut side down and cook until it chars, about 5 minutes. Pour in the water, then add the rest of the ingredients. Bring to a boil, then reduce the heat to maintain a simmer. Simmer for 1 hour, but 2 hours won't hurt. Add enough water to bring it back to the original level in the pot, then strain. Salt as needed, and season to taste.

Garlic Broth - (Makes 2 quarts)

Ingredients:

2 heads garlic

Olive oil

2 quarts water

1. Cut the garlic in half. Heat a large pot over medium-low heat, and add a slick of oil. Add the halved garlic, cut sides down, and cook, stirring occasionally, until aromatic, about 3 minutes. Be careful to not burn the garlic.

2. When the garlic is aromatic, add the water. Bring the pot to a boil, then lower the heat to maintain a simmer. Simmer until the garlic is fully tender and sweet and the broth is infused with its flavor, about 1 hour.

3. Strain and discard the garlic, add water if needed to replace any that's evaporated, and season to taste.

Russian Mustard - (Makes 2 cups)

Ingredients:

1 1/4 cups water

3 tablespoons sugar

2 teaspoons kosher salt, plus more as needed

1/2 cup white vinegar

1 1/2 teaspoons allspice berries

2 dried bay leaves

4 cloves garlic, peeled & roughly chopped

1 1/2 cups brown mustard powder

1. Pour the water, sugar, and salt into a pot. Bring to a boil, stirring to dissolve, then remove from the heat and let the mixture cool to room temperature.

2. While the liquid is cooling, pour the vinegar into a non-reactive container, then add the allspice berries, bay leaves, and garlic. Set the mixture aside overnight, covered, to steep.

3. When the water-sugar-salt mixture has cooled, whisk in the mustard (gradually so there are no lumps), forming a thick mixture. Set out at room temperature overnight, covered, to rehydrate.

4. The next day, uncover the mustard and vinegar containers. Take a strainer, and pour the vinegar through it into the mustard mixture. Discard the allspice berries, bay leaves, and garlic caught in the strainer, and whisk the vinegar into the mustard. Add additional water if needed, to create a smooth, spreadable mustard consistency. Season to taste with salt if needed. Store in the refrigerator.

Pickled Mustard Seeds - (Makes 1 1/2 cups)

Ingredients:

3/4 cup water

3/4 cup cider vinegar

1/2 cup yellow mustard seeds

1/4 cup sugar

2 teaspoons kosher salt

1. Place all the ingredients in a saucepan, and bring to a boil. Reduce the heat to maintain a simmer, and cook until the liquid is absorbed and the mustard seeds have swelled and softened, about 1 hour.

Mayonnaise - (Makes 2 cups)

Ingredients:

2 large egg yolks

1 tablespoon dijon mustard

Juice of 1/2 lemon

Kosher salt

2 cups refined sunflower oil

Up to 1/2 cup water

1. In a large bowl, whisk together the yolks, mustard, lemon juice, and a pinch of salt. Slowly whisk in the oil, a few drops at first and then a bit more of a stream once things come together. If the mixture tightens too much before all the oil is added, add some water to loosen it up. Make sure it's all incorporated. Taste and add salt as needed.

Smetana (Russian Sour Cream) - (Makes 1 quart)

Ingredients:

1 quart heavy cream

1/8 teaspoon 901 buttermilk & sour cream culture, or 1/4 cup butter milk

1. Bring the heavy cream to room temperature, and mix it with the culture. Let the mixture sit out at room temperature, loosely covered, for 12 hours. Transfer the container to the refrigerator for 12 hours, then return to room temperature to finish, 10 to 18 hours, depending upon the temperature. It's done when it has thickened. Store i the refrigerator.