We're looking forward to seeing everyone at 6:30 at Z & K's.
Appetizer
Liptauer Cheese (J & K))First Course
Roasted Beet Salad (T & J)Main Course
Russian Black Bread (F & L)Paprika Veal Shanks (Z & K) with Caraway Noodles
Sunday, January 26, 2014
Winter 2014 - Russian(ish) Menu
Hopefully this menu will warm us all up! After all, if anyone knows what to eat while enduring a cold snowy winter it should be the Russians.
We're looking forward to seeing everyone at 6:30 at Z & K's.
Paprika Veal Shanks (Z & K) with Caraway Noodles
We're looking forward to seeing everyone at 6:30 at Z & K's.
Paprika Veal Shanks (Z & K) with Caraway Noodles
Saturday, January 25, 2014
Liptauer
According to Wikipedia, Liptauer is popular all over Eastern Europe. Don't worry about bringing any bread - we can serve this spread with the black bread on the menu. I do think bringing some veggies along with the spread would be nice.
Liptauer
Source: Epicurious
Ingredients:
18 ounces cream cheese
2 1/4 cups cottage cheese
4 to 5 tablespoons capers
8 cornichons, chopped
3 teaspoons paprika
Pinch of salt
Good grating of black pepper
2 teaspoons caraway seeds
2 teaspoons French mustard
1 to 2 tablespoons flavorless vegetable oil
Fat pinch of paprika
Method:
1. Beat the cream cheese and cottage cheese together until they are very smooth. Add the capers, cornichons, paprika, salt, pepper, caraway seeds, and mustard. Pack into bowl or crock and chill it for up to two days.
2. Mix oil with paprika. Drizzle over cheese.
3.Serve this with bread, gherkins, and, if you like, some chopped red onions.
Liptauer
Source: Epicurious
Ingredients:
18 ounces cream cheese
2 1/4 cups cottage cheese
4 to 5 tablespoons capers
8 cornichons, chopped
3 teaspoons paprika
Pinch of salt
Good grating of black pepper
2 teaspoons caraway seeds
2 teaspoons French mustard
1 to 2 tablespoons flavorless vegetable oil
Fat pinch of paprika
Method:
1. Beat the cream cheese and cottage cheese together until they are very smooth. Add the capers, cornichons, paprika, salt, pepper, caraway seeds, and mustard. Pack into bowl or crock and chill it for up to two days.
2. Mix oil with paprika. Drizzle over cheese.
3.Serve this with bread, gherkins, and, if you like, some chopped red onions.
Roasted Balsamic Beet Salad
Roasted Balsamic Beet Salad
From the "Curvy Carrot"
Servings: 4
Ingredients
For the beets:
About 3-4 pounds beets (i.e. two bunches-the beet sizes varied; a mixture of red and golden beets if possible).
2 teaspoons salt
2 tablespoons extra-virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon maple syrup
For the salad:
5-6 cups mixed greens (use whatever you like here)
1/2 cup chopped Marcona almonds
1/2 cup crumbled goat cheese
Flaky sea salt, to taste
Additional balsamic vinegar for drizzling over the salad, if desired
Method
1. For the beets: Preheat the oven to 400 degrees and line a rimmed baking sheet with aluminum foil; set aside.
2. Peel the beets and chop them into 1-inch cubes.
3. In a medium bowl, toss the beets with the olive oil and salt.
4. Evenly spread the beets on the rimmed baking sheet and bake until the beets are softened and cooked through, about 30 minutes, flipping them over halfway through the baking time. Let cool slightly before handling.
5. Meanwhile, in a small saucepan over medium-low heat, combine the balsamic vinegar and the maple syrup. Cook the mixture over medium-low heat until it has thickened and has reduced to about half. (aprox 5-6 minutes). Remove the mixture from the heat and set aside.
6. Once the beets have cooled enough for you to touch them, transfer them to a bowl and lightly toss them with the balsamic vinegar/maple syrup mixture, until the beets are coated thoroughly.
7. For the salads: Divide the salad greens evenly between your salad bowls. Top each salad with a generous portion of the beets, sprinkling each salad with the almonds and goat cheese. Season with sea salt and drizzle with a little more balsamic vinegar, if desired.
From the "Curvy Carrot"
Servings: 4
Ingredients
For the beets:
About 3-4 pounds beets (i.e. two bunches-the beet sizes varied; a mixture of red and golden beets if possible).
2 teaspoons salt
2 tablespoons extra-virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon maple syrup
For the salad:
5-6 cups mixed greens (use whatever you like here)
1/2 cup chopped Marcona almonds
1/2 cup crumbled goat cheese
Flaky sea salt, to taste
Additional balsamic vinegar for drizzling over the salad, if desired
Method
1. For the beets: Preheat the oven to 400 degrees and line a rimmed baking sheet with aluminum foil; set aside.
2. Peel the beets and chop them into 1-inch cubes.
3. In a medium bowl, toss the beets with the olive oil and salt.
4. Evenly spread the beets on the rimmed baking sheet and bake until the beets are softened and cooked through, about 30 minutes, flipping them over halfway through the baking time. Let cool slightly before handling.
5. Meanwhile, in a small saucepan over medium-low heat, combine the balsamic vinegar and the maple syrup. Cook the mixture over medium-low heat until it has thickened and has reduced to about half. (aprox 5-6 minutes). Remove the mixture from the heat and set aside.
6. Once the beets have cooled enough for you to touch them, transfer them to a bowl and lightly toss them with the balsamic vinegar/maple syrup mixture, until the beets are coated thoroughly.
7. For the salads: Divide the salad greens evenly between your salad bowls. Top each salad with a generous portion of the beets, sprinkling each salad with the almonds and goat cheese. Season with sea salt and drizzle with a little more balsamic vinegar, if desired.
Russian Black Bread
This bread has a lot of ingredients - but don't be scared! It's not hard and is really tasty.
Like many other recipes we've prepared - this one is from Smitten Kitchen. Go here for the original recipe with pictures and comments.
Russian Black Bread
Makes 2 loaves
2 packages (1 1/2 tablespoons) active dry yeast
Pinch of sugar
1/2 cup warm water (105 to 115 degrees)
2 cups water
1/4 cup molasses
1/4 cup apple cider vinegar
4 tablespoons unsalted butter
1 ounce unsweetened chocolate
1/2 cup whole-wheat flour
3 cups medium rye flour
3 cups unbleached, all-purpose or bread flour
1 cup bran
2 tablespoons caraway seeds
1/2 teaspoon fennel seeds
1 tablespoon salt
1 tablespoon instant espresso powder
1 tablespoon minced shallots
1/4 cup cornmeal (optional)
1 tablespoon unbleached all-purpose flour (optional)
1 teaspoon caraway seeds (optional)
Special equipment: Spice grinder (optional), instant-read thermometer
Method:
1. In a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
2. Heat two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted. Set aside.
3. Combine whole-wheat, rye and white flours in a large bowl. Set aside.
4. In bowl of a heavy mixer fitted with a paddle attachment, combine two cups mixed flours, bran, 2 tablespoons caraway seeds, fennel seeds, salt, espresso and shallots. At low speed, add yeast and chocolate mixtures. Mix until smooth and beat at medium speed for three minutes. (If you don’t like whole seeds in your bread, grinding them in a spice grinder, coffee grinder or mortar and pestle allows their flavor to come through without the texture. I always make my black bread this way.)
[Note: This, or any bread, can also be made by hand, simply mixing the ingredients in a large bowl with a wooden spoon and kneading the dough on a counter until springy and smooth.]
5. At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle. It will be very sticky but firm.
6. Scrape dough off paddle, flour counter well, and knead to make a springy yet dense dough. You might not use all of the flour mixture.
7. Form into a ball and place in a greased bowl. Turn once to grease top. Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours. Combine cornmeal, flour and remaining caraway seeds, if using, and set aside.
8. Gently deflate dough. Turn out onto a lightly floured surface. Divide into two portions and form into two rounds or loaves. Loaves should be placed in a loaf pan sprayed with nonstick spray, while rounds should be placed seam down on a greased or parchment-lined baking sheet. Sprinkle loaves with cornmeal mixture, if using. Cover loosely with plastic wrap. Let rise until doubled and puffy, about 45 minutes to one hour. Slash an X into the top of a round before baking it; no such slashing is needed for bread in a loaf pan.
9. Bake in a preheated 350°F oven for 45 to 50 minutes or until loaves are well-browned, or register an internal temperature of 200 to 210°F on an instant-read thermometer. Baking time in your oven may vary — check in on the bread when it is 2/3 to 3/4 of the way through the baking time to make sure it has not super-speedily baked. Remove from baking sheet to cool completely on a rack.
Like many other recipes we've prepared - this one is from Smitten Kitchen. Go here for the original recipe with pictures and comments.
Russian Black Bread
Makes 2 loaves
2 packages (1 1/2 tablespoons) active dry yeast
Pinch of sugar
1/2 cup warm water (105 to 115 degrees)
2 cups water
1/4 cup molasses
1/4 cup apple cider vinegar
4 tablespoons unsalted butter
1 ounce unsweetened chocolate
1/2 cup whole-wheat flour
3 cups medium rye flour
3 cups unbleached, all-purpose or bread flour
1 cup bran
2 tablespoons caraway seeds
1/2 teaspoon fennel seeds
1 tablespoon salt
1 tablespoon instant espresso powder
1 tablespoon minced shallots
1/4 cup cornmeal (optional)
1 tablespoon unbleached all-purpose flour (optional)
1 teaspoon caraway seeds (optional)
Special equipment: Spice grinder (optional), instant-read thermometer
Method:
1. In a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
2. Heat two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted. Set aside.
3. Combine whole-wheat, rye and white flours in a large bowl. Set aside.
4. In bowl of a heavy mixer fitted with a paddle attachment, combine two cups mixed flours, bran, 2 tablespoons caraway seeds, fennel seeds, salt, espresso and shallots. At low speed, add yeast and chocolate mixtures. Mix until smooth and beat at medium speed for three minutes. (If you don’t like whole seeds in your bread, grinding them in a spice grinder, coffee grinder or mortar and pestle allows their flavor to come through without the texture. I always make my black bread this way.)
[Note: This, or any bread, can also be made by hand, simply mixing the ingredients in a large bowl with a wooden spoon and kneading the dough on a counter until springy and smooth.]
5. At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle. It will be very sticky but firm.
6. Scrape dough off paddle, flour counter well, and knead to make a springy yet dense dough. You might not use all of the flour mixture.
7. Form into a ball and place in a greased bowl. Turn once to grease top. Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours. Combine cornmeal, flour and remaining caraway seeds, if using, and set aside.
8. Gently deflate dough. Turn out onto a lightly floured surface. Divide into two portions and form into two rounds or loaves. Loaves should be placed in a loaf pan sprayed with nonstick spray, while rounds should be placed seam down on a greased or parchment-lined baking sheet. Sprinkle loaves with cornmeal mixture, if using. Cover loosely with plastic wrap. Let rise until doubled and puffy, about 45 minutes to one hour. Slash an X into the top of a round before baking it; no such slashing is needed for bread in a loaf pan.
9. Bake in a preheated 350°F oven for 45 to 50 minutes or until loaves are well-browned, or register an internal temperature of 200 to 210°F on an instant-read thermometer. Baking time in your oven may vary — check in on the bread when it is 2/3 to 3/4 of the way through the baking time to make sure it has not super-speedily baked. Remove from baking sheet to cool completely on a rack.
Egg Noodles in Caraway Butter
This is an old standby for the Z & K household. It is from on old Martha Stewart magazine.
Egg Noodles in Caraway Butter
Serves 8-10
Ingredients
Coarse salt
16 ounces egg noodles
2 tablespoon caraway seeds
6 tablespoons unsalted butter
1/2 cup coarsely chopped fresh flat-leaf parsley
Directions
1) Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot.
2) Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted.
3) Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.
Paprika Veal Shanks
Source: Gourmet via Epicurious
Paprika Veal Shanks
Serves 8-10Ingredients
2 large onions, chopped (3 cups)
1 pound Cubanelle peppers (Italian green frying peppers; 4 large), coarsely chopped
3/4 cup vegetable oil, divided
2 Turkish bay leaves or 1 California
1 (14- to 15-ounce) can plum tomatoes in juice
2 tablespoons sweet Hungarian or regular paprika (not hot)
3 1/2 cups reduced-sodium chicken broth (28 fl ounces)
8 meaty cross-cut veal shanks (ossobuco; 7 to 7 1/2 pounds total), tied
2 cups dry white wine
1 (16-ounces) container sour cream
1 1/2 tablespoons all-purpose flour
Method:
1) Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.
2) Preheat oven to 350°F with rack in middle.
3) Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).
4) Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.
5) Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.
6) Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.
Cooks' note: Veal shanks (without sour-cream mixture) can be braised 1 day ahead and chilled in braising liquid (covered once cool). To reheat, remove solidified fat from surface, then set roasting pan with shanks and liquid, covered with foil, over low heat. Simmer, turning over once, until shanks are heated through, about 15 minutes, then remove shanks and proceed with recipe.
Cheese Blintzes
Plenty of comments and beautiful pictures available at the source: Smitten Kitchen.
Cheese Blintz
Yield (with 8-inch crêpe and 3 tablespoons of filling in each): 12 crepes
Wrappers
4 tablespoons unsalted butter, melted and cooled slightly
1 cup milk
4 large eggs
1 cup all-purpose flour (Can swap 1/3 to 1/2 with whole wheat flour)
Few pinches of salt
Filling
2 cups farmer’s cheese, quark, a thicker cottage cheese or ricotta
6 tablespoons sour cream, mascarpone, creme fraiche or softened cream cheese
2 tablespoons granulated sugar (or more to taste)
1/4 teaspoon vanilla extract (if desired)
Few gratings fresh lemon zest (if desired)
2 large egg yolks or 1 large egg
Method
Make wrapper/crêpe batter:
Combine wrapper ingredients in a blender, or in a bowl with an immersion blender, or whisk by hand until smooth. Cover with plastic wrap and refrigerate for an hour or up to two days.
Cook wrappers/crêpes:
Heat a medium skillet or crêpe pan over medium-high heat. Once heated, brush pan lightly with melted butter or oil. If batter has gotten too thick to pour thinly in the fridge, you can add an additional tablespoon or two of milk or water to thin it. Pour 3 to 4 tablespoons batter into skillet, just enough that it coats the bottom in an even layer when you swirl it around. Let cook, undisturbed, until the crêpe becomes a little golden underneath or at the edges. Flip the crepe using a large spatula. If it lands off-center, just shimmy the skillet until it goes back into place.
Cook the crêpe on the reverse side for another 20 seconds, then slide onto a plate to cool. Repeat with remaining batter, brushing the skillet with additional oil or butter as needed. You can stack the crêpe on top of each other even when they’re hot; they will not stick.
Either use the crêpe right away, or cover the plate with plastic wrap and use them in the next 2 days.
Make filling and fill wrappers:
Mix all filling ingredients together until smooth. Place 3 tablespoons or so filling across the center of the top wrapper/crêpe in your stack. Fold the bottom part of the wrapper up and over it; fold the sides in over the bottom and filling, then fold the pancake up to form an egg roll-like shape filled pancake.
You can use these blintz right away, or refrigerate them for up to 2 days or freeze them between layers of waxed paper for up to 2 months.
Serve the blintz:
Heat a pat of butter over medium heat in a skillet. Fry blintz until browned on both sides. Transfer to a place and serve with sour cream or a fruit sauce or jam or your choice.
Cheese Blintz
Yield (with 8-inch crêpe and 3 tablespoons of filling in each): 12 crepes
Wrappers
4 tablespoons unsalted butter, melted and cooled slightly
1 cup milk
4 large eggs
1 cup all-purpose flour (Can swap 1/3 to 1/2 with whole wheat flour)
Few pinches of salt
Filling
2 cups farmer’s cheese, quark, a thicker cottage cheese or ricotta
6 tablespoons sour cream, mascarpone, creme fraiche or softened cream cheese
2 tablespoons granulated sugar (or more to taste)
1/4 teaspoon vanilla extract (if desired)
Few gratings fresh lemon zest (if desired)
2 large egg yolks or 1 large egg
Method
Make wrapper/crêpe batter:
Combine wrapper ingredients in a blender, or in a bowl with an immersion blender, or whisk by hand until smooth. Cover with plastic wrap and refrigerate for an hour or up to two days.
Cook wrappers/crêpes:
Heat a medium skillet or crêpe pan over medium-high heat. Once heated, brush pan lightly with melted butter or oil. If batter has gotten too thick to pour thinly in the fridge, you can add an additional tablespoon or two of milk or water to thin it. Pour 3 to 4 tablespoons batter into skillet, just enough that it coats the bottom in an even layer when you swirl it around. Let cook, undisturbed, until the crêpe becomes a little golden underneath or at the edges. Flip the crepe using a large spatula. If it lands off-center, just shimmy the skillet until it goes back into place.
Cook the crêpe on the reverse side for another 20 seconds, then slide onto a plate to cool. Repeat with remaining batter, brushing the skillet with additional oil or butter as needed. You can stack the crêpe on top of each other even when they’re hot; they will not stick.
Either use the crêpe right away, or cover the plate with plastic wrap and use them in the next 2 days.
Make filling and fill wrappers:
Mix all filling ingredients together until smooth. Place 3 tablespoons or so filling across the center of the top wrapper/crêpe in your stack. Fold the bottom part of the wrapper up and over it; fold the sides in over the bottom and filling, then fold the pancake up to form an egg roll-like shape filled pancake.
You can use these blintz right away, or refrigerate them for up to 2 days or freeze them between layers of waxed paper for up to 2 months.
Serve the blintz:
Heat a pat of butter over medium heat in a skillet. Fry blintz until browned on both sides. Transfer to a place and serve with sour cream or a fruit sauce or jam or your choice.
Apple Sharlotka
Pictures and comment available at the source: Smitten Kitchen.
Apple Sharlotka
Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish
Lightly whipped cream or sour cream, for serving.
Method
1) Preheat oven to 350 degrees.
2) Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (Cut each half into four “strips” then slice them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan.
3) In a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
4) Pour batter over apples in pan, spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.
5) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
6) Serve warm or cooled, dusted with powdered sugar, topped with a dollop of barely sweetened whipped or sour cream.
Apple Sharlotka
Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish
Lightly whipped cream or sour cream, for serving.
Method
1) Preheat oven to 350 degrees.
2) Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (Cut each half into four “strips” then slice them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan.
3) In a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
4) Pour batter over apples in pan, spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.
5) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
6) Serve warm or cooled, dusted with powdered sugar, topped with a dollop of barely sweetened whipped or sour cream.
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