Russian Monday: "Kurnik" - Chicken Pie with Mushrooms, Kasha, Eggs & Homemade Chicken Broth

This is not your everyday meal, but rather a very special occasion one. If you have invited dearest friends for dinner or perhaps you’d like to spoil your family with a great dish, this is what you need to cook! It is complicated and time consuming, but it is worth every minute of your time.

Green Apple Salad with Celery, Pecans & Honey

Spring beauty comes in many forms! Enjoy your beautiful day!

Russian Monday: "Gribnoy Soup" - Mushroom Barley Soup

Mushroom and barley soup is one of my favorite soups since childhood. The only difference between now and then is that years ago the soup had to be made from dried mushrooms. Back then in Russia it was not possible to buy a lot of fresh food during winter time, especially mushrooms. Summer was a busy season for making jams, picking wild berries and mushrooms in a forests. However, to be used throughout the year these had to be dried and frozen.

Chicken Aspic with Green Peas & Egg

Although a Chicken Aspic is nothing more then a jellied and glorified cooked chicken, it is an elegant dish, at home on the most sumptuous buffet. It pairs well with several dozen other cold offerings that come to mind, including salads of shrimp or crab or lobster in mayonnaise, tomato salads, cucumber salads. Or cold, sliced baked ham. Or Dill-Cured Salmon. And it is also the kind of dish that goes with fine dry wine, white or red. Not to mention brut champagne. This aspic is traditionally served with mustard or horseradish sauce.

Beef and Vegetable Pie

Comforting and substantial main-course pies are always welcome. Winter chills are warded of with classic Beef and Vegetables Pie. At Christmas either Chicken and Red Currant Pie or Beef and Guinness Pie with Chanterelle Mushrooms would make a stunning centerpiece. Beneath a crust of crisp pastry, a tasty, rich stew of tender beef and soft vegetables is ideal antidote to winter colds.

Shrimp Etouffée - Spicy, Salty, Delicious!

The name Etouffée refers to "smothering" the seafood with a heavy sauce. This method of cooking has its roots in Creole cuisine, and if you take the time to prepare this dish properly you will be very proud of your Creole skills.



Ingredients:

• 3 Tbsp. peanut oil
• 3 Tbsp. flour
• 1 yellow onion, peeled and chopped
• 1/2 green sweet bell pepper, seeded and chopped
• 3 ribs celery, chopped
• 3 cloves garlic, peeled and crushed
• 3 Tbsp. tomato paste
• 1 1/4 cup chicken or vegetable broth
• 1 cup dry white wine
• 2 bay leaves
• 1 Tbsp. whole basil leaves
• 1 Tbsp. whole thyme leaves
• 1 Tbsp. plus 1/2 tsp Tabasco
• 1/4 tsp freshly ground black pepper
• 1 tsp salt
• 4 green onions, chopped
• 1 1/2 pounds shrimp, peeled and uncooked
• cooked rice for serving

Directions:

Heat a large Dutch oven and add the oil and flour. Toast this to a peanut-butter-colored roux. This should take about 10 minutes over medium heat. Be careful not to burn this. Stir often.

Add the yellow onion, bell pepper, celery, and garlic. Saute for about 10 minutes or until the vegetables are tender. Stir in the tomato paste, followed by the broth and wine. Stir constantly until this mixture thickens. Add the remaining ingredients, except the shrimp, and rice. Simmer, covered, for about 30 minutes.

Add the shrimp and simmer for 15-20 minutes, uncovered.

Serve over cooked rice. This is also great with Zucchini Tian or Corn Pudding.

Crab Cakes and Dragon Egg

There are so many different crab cake recipes that it boggles my mind. It's impossible to improve a good crab cake, and sometimes simple is better. This is standard delicious crab cake that can be dressed any way you might feel like eating it. For the occasions when you need to go a little fancier, you may dress your crab cakes with the poached egg or cherry tomatoes with herbs and the dressing of your desire.



Ingredients:

• 1 1/2 pounds crabmeat
• 2 cups panko bread crumbs
• 2 large eggs, lightly beaten
• 1/2 cup mayonnaise
• 1/2 cup finely diced celery
• 1/2 finely diced onion
• canola or olive oil for frying

Directions:

Working with your hands, blend the crabmeat and 1 cup of the panko in a large mixing bowl. Add eggs, mayonnaise, celery, and onion, and mix with your hands until well blended. The mixture should be quite moist, but not runny. Form patties about the size of hockey pucks, adding more panko if needed to obtain the desired consistency. Press the patties into the remaining panko, coating both sides, and place them on waxed paper. The patties may be refrigerated at this point for up to 1 day.

Heat the oil in a heavy skillet over medium-high heat. Place the patties in the hot skillet in batches, being careful not to crowd the pan. Cook until crisp and brown on both sides, turning once.Remove from the pan and keep hot on a baking sheet in 200F oven until serving.



The Guardian of the Dragon Egg

Spicy Bean Soup (Potage Tour D'argent)

A filling Spicy Bean Soup made with two kinds of beans and lentil flavored with cumin. Hot, spicy and richly flavored, this is a substantial soup that is perfect for a cold winter evening. Serve with homemade  Sun-dried Tomato Bread with Onions.



Serves: 6-8

Ingredients:

• 6 ounces/1 cup dried black beans, soaked overnight and drained
• 6 ounces/1 cup dried kidney beans, soaked overnight and drained
• 1 /2 cup dry lentil,  soaked overnight and drained
• 2 bay leaves
• 2 tablespoons olive or vegetable oil
• 3 carrots, chopped
• 1 red onion, chopped
• 1 celery stick
• 1 garlic clove, crushed
• 1 teaspoon ground cumin
• ¼- ½ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• 2 fluid ounces/ ¼ cup red wine
• 2 pints/ 5 cups Meat Stock
• 8 fluid ounces/ 1 cup water
• salt and ground black pepper to taste
• For the garnish chopped fresh herbs

Directions:
Put the black beans and kidney beans plus lentil in two separate pans with cold water to cover and a bay leaf in each. Boil rapidly for 10 minutes, then cover and simmer for 20 minutes.
Add 3 tablespoons coarse salt to each pan and continue simmering for 30 minutes, until the beans are tender. Drain.



Heat the oil in a large, heavy flameproof casserole. Add the carrots, onions, celery and garlic and cook over a low heat for 8-10 minutes, stirring, until softened. Stir in the cumin, cayenne, and oregano and season with salt to taste.
Add the red wine, meat stock and water and stir to mix all the ingredients together. Remove the bay leaves from the cooked beans and discard, then add the beans to the casserole.



Bring to the boil, reduce the heat, then cover and simmer gently for about 20 minutes, stirring occasionally.
Transfer half the soup (including most of the solids) to a food processor or blender. Process until smooth. Return to the pan and stir to combine well.
Reheat the soup and adjust the seasoning to taste. Serve hot, garnished with chopped herbs.