Strawberries Romanoff

Dessert by Chef Susie Volak / photo escoffieronline.com

Gourmets of all continents have long been in love with this ingenious dessert made from fresh strawberries topped with cream and brandy. It is said that the author of the recipe was the famous “chef of kings and the king of chefs” Marie-Antoine Karem, who was the chef of the Russian Emperor Alexander I around 1820.

Ingredients:
1/2 cup sour cream (15%)
3 tablespoons brown sugar
1 tablespoon brandy or 1 tablespoon vanilla
1/2 cup heavy cream
3 tablespoons of sugar
4 cups fresh strawberries

Preparation:
Combine sour cream, sugar and brandy in a bowl. V separate dishes beat the cream until thick, add sugar, beat again. Mix cream with sour cream. Serve with fresh strawberries.

Chaliapin steak

A dish from the Japanese restaurant Imperial Hotel, where the artist was served the world's first "Chaliapin Steak" / photo imperialhotel.co.jp

The dish was first prepared in Tokyo by the chef of the Imperial Hotel, where the Russian artist stayed during his tour in 1934. According to legend, the culinary specialist invented a steak from the most delicate minced meat, since Shalyapin's teeth ached. They say that the artist was impressed after trying the dish, and happily agreed to leave his name on the menu for it.

Ingredients:
4 beef steaks (about 2 kg)
150 grams finely chopped white onion
1 clove of garlic
50 grams of white wine (in the original Japanese recipe- sweet rice wine mirin)
1 tsp rice vinegar
50 grams tablespoon of soy sauce
1 tbsp. l. rast. oils
3 tbsp butter
2 tsp finely chopped parsley
ground black pepper
salt

Preparation:
To soften the meat, put on cutting board... Press the reverse side of the steak with the opposite edge of the knife blade on both sides. Season the meat with pepper and salt on both sides. Melt 2 tablespoons of butter in a skillet over low heat. Add onion and garlic, fry until golden brown. Increase heat to medium, add wine and soy sauce and cook, stirring constantly, for about one minute. Add vinegar, cook, stirring constantly, about 30 seconds. Transfer to a bowl and set aside. Melt the remaining spoonful of butter in a large skillet over medium heat, adding the vegetable oil. When the butter melts and turns brown, put on skillet steak... Cook for about four minutes, turning once (for medium cooking). Transfer to a cutting board to rest for one minute before serving. Return to the pan again on medium fire, add onion and cook, stirring constantly, for about 10 seconds. Meat to decorate fried onions and parsley and serve immediately.

Dessert "Pavlova" / Pavlova dessert

photo sunnyqueen.com.au

Delicate meringue cake and whipped cream under fresh berries was named after a Russian ballerina who toured Australia and New Zealand in 1926. The two countries have been arguing about their homeland for almost a hundred years famous dish... According to Anna Pavlova's biographer Kate Money, this particular dessert was prepared for the artist by a chef in one of Wellington's hotels in New Zealand. Professor Helen Leach, in his book on dessert, writes that the recipe was first published in 1929 in New Zealand in the pages of the NZ Dairy Exporter Annual. And this is a cake recipe from the famous English chef Jamie Oliver.

Ingredients:
For the meringue:
6 egg whites room temperature
1 pinch of sea salt
300 grams of powdered sugar
For Pavlova:
400 grams of fresh strawberries and raspberries
200 ml heavy cream
200 ml fat-free natural yogurt
2 tbsp icing sugar
1 vanilla pod
a few fresh mint leaves

Preparation:
Preheat oven to 150 ° C. Place the egg whites in a clean bowl and whisk over average speed until they start to form stable "peaks". Continue to beat with a mixer, gradually adding sugar and a pinch of salt. Increase the speed to maximum and beat for another 7-8 minutes, until the meringue is white, glossy and smooth. If you feel it is grainy, beat for longer - gently until the desired result. Spread baking paper over two baking sheets. For each, form a circle of meringues with a diameter of about 20 cm. Place them in the oven and bake for an hour, until the meringues acquire a golden hue. Cut large strawberries into pieces, leave small ones whole. Mix with raspberries. Whisk in the cream and sugar, then add the yogurt and vanilla seeds. Smear half of the cream on the surface of one of the bezeless cakes, smoothing the surface. Sprinkle evenly with half of our berries. Place the second bezel-less crust on top and press down gently by joining them together. Spread the remaining cream over upper layer and sprinkle berries on top of the cake. Decorate with several fresh leaves mint.

Jellied "Faberge Eggs" / Faberge Cream Eggs

photo 365 tips

The recipe is as simple and ingenious as the idea of ​​Carl Faberge. However, in the hands of the artist it becomes a real work of culinary art.

Ingredients:
10 eggshells
chicken broth - 1.5-2 cups,
20 grams of gelatin
150-200 grams of ham
0.5 cans of canned corn
1-2 red, yellow bell pepper
parsley

Preparation:
Cook from chicken soup set broth, salt. Soak gelatin in chilled broth and leave to swell for 1-2 hours. Put on the stove and heat, not boiling, until the gelatin is completely dissolved. Wash eggs and wipe dry. Make a 1.5-2 cm hole from the blunt end of the egg using a knife. Pour out the whites and yolk, for Faberge eggs you only need the shell as a form. Rinse it in a soap and soda solution, rinse with running water, dry, put in an egg tray. Cut ham, bell pepper into cubes. Put pieces of bell pepper, leaves of greens, ham, corn on the bottom of the eggshell, filling the entire space. Pour the broth with the gelatin dissolved in it. Place the eggs in a cool place until the platter hardens. Peel before serving, put on a dish.

Veal "Orlov" / Veal Prince Orloff

Dish from Chef Damian, Professor Lycée Hôtelier de Soissons

Delicious recipe from the most tender veal, stuffed with mushrooms under cheese sauce Bechamel was invented by the great court culinary specialist Jurbin Dubois, the personal chef of Count Alexei Orlov, and later - the chef of the German Emperor Wilhelm I. groomed in a cradle. "

Ingredients:
2 kg veal in one piece
2 onions
2 eggs
800 grams of champignons
150 grams of bacon
1 carrot
200 grams of cream
1 tbsp flour
50 grams of parmesan cheese
100 grams of butter
salt, pepper, parsley, Bay leaf, nutmeg
baking dish
culinary twine

Preparation:
Peel and finely chop the onions and carrots, wash and cut the mushrooms into small pieces. Chop the bacon, fry in a deep frying pan in butter. Fry the veal for 5 minutes on each side. Add carrots, 1 tbsp. l. onions, bay leaves, parsley, thyme, salt and pepper. Pour in hot water so that it covers the meat, cover loosely and cook over medium heat for 1 hour 45 minutes. Turn the meat from time to time. Fry the mushrooms in oil for a few minutes. Add salt, pepper, nutmeg and flour. Stir well and cook over low heat for 10 minutes. In a separate skillet, fry the remaining onions in the remaining oil for 5 minutes. Pour in 2 tbsp. l. water and cook, covered for 10 minutes. Add mushrooms and cream, bring to a boil and immediately remove from heat. Cut the finished meat into slices 2 cm thick, before reaching the bottom of about 0.5 cm. Transfer the veal to a mold of a suitable size, coat the slices with some of the prepared sauce, press them together. Pour the remaining sauce over the meat. Sprinkle with Parmesan and place in an oven preheated to 200 ° C for 10 minutes.

Beaf Stroganoff

Legendary dish from the Russian restaurant "Onegin" in New York / photo oneginnyc.com

Worldwide famous dish originated at the end of the 19th century in Russia and was named after Count Alexander Stroganov. They say that one of the chefs of the Russian aristocrat successfully combined technology French cuisine(roasting meat, serving it with sauce) with the methods of Russian cuisine (the sauce is not served separately, but like Russian gravy, along with meat) - this is how the legendary Beef Stroganoff was born. Here is a reconstruction of the cooking original dish by the famous culinary anthropologist and historian William Pokhlebkin.

Ingredients:
500 grams of beef
2 tsp flour
1 onion
2-3 tbsp sour cream
2-3 tbsp tomato paste
2 tbsp vegetable oil
black pepper
salt
Madeira

Preparation:
It is easy to beat the beef in a piece. Cut the meat into thin slices, about 0.5 centimeters thick, while the usual rule for cutting the meat across the fibers becomes mandatory. Bread the slices in flour. Pour oil into the pan, put the bottom of the pan onions cut into circles so as not to allow the meat to come into contact with the utensils. Over high heat, quickly fry the slices of meat until they appear. Brown color, characterized to a certain extent by the lacquered surface. Frying is the most important stage in preparing a dish, with proper pre-calcining of oil and a small portion of meat, frying in any case should not take more than 5 minutes, but more correctly 2-3 minutes. Long frying will inevitably lead to a loss of juiciness in the slices. After a short frying, pour sour cream mixed with tomato paste- the proportions here are exclusively tasteful, it is clear that there should be more sour cream. Simmer covered, depending on the quality of the meat, from 15-20 minutes to one hour. From spices - only black pepper. In one of the recipes from the beginning of the 20th century, it is recommended to pour a spoon or two of Madeira into the sour cream.

Pozharsky cutlets

Dish from the Hermitage Hotel / photo thehermitagehotel.ru

The lines from Pushkin's letter were included in all culinary anthologies: “Dine at Pozharsky's in Torzhok at your leisure, fried cutlets taste and go light. " "Pozharsky cutlets" began to be prepared in the tavern at the hotel of Evdokim Pozharsky, a bourgeoisie from Torzhok, at the beginning of the 19th century. As culinary historians write, at first the dish was prepared from beef, and in 1830-40 they began to use chicken meat for cooking. Soon all of Europe started talking about the cutlets served by Madame Pojarsky. They say that in the 40s of the 19th century, the hostess treated famous chicken cutlets Emperor Nicholas I passing through Torzhok. The imperial couple liked the cutlets so much that Pozharskaya was invited to St. Petersburg to prepare a culinary masterpiece.

Ingredients:
800 gram chicken fillet(from the breast and legs)
150 grams white bread
400 grams of onion
1 glass of cream
3-4 tablespoons butter
Crusts of white bread or loaf for breading
100 grams of ghee or a mixture of butter and olive for frying
salt

Preparation:
Separate the chicken from the bones. Soak the bread in the cream, squeeze. Make minced meat and bread by grinding in a blender. Season with salt, add finely chopped onion, stir thoroughly. Cut the butter into 5 mm cubes and place in the freezer. Crusts of white bread or loaf, frozen in the freezer, rub on coarse grater... Knead the meat like a dough, season with salt and pepper. Put frozen pieces of butter in the minced meat, without letting it melt, put in the cold for half an hour. Quickly arrange oval cutlets by wetting palms in warm water... Roll in breadcrumbs, put on a dish. Refrigerate for 10 minutes before frying. Fry the cutlets until golden crust on both sides in ghee (or a mixture of butter and olive). Bring to readiness in an oven preheated to 180 ° C. Serve with a side dish.

Cake "Alexander" / Alexandertorte

photo chefkoch.de

The famous delicacy filled with raspberry jam is named in honor of Emperor Alexander I. They say that the dessert was invented by the French chef Marie-Antoine Karem, being the chef of the Russian monarch. In Finland, they dispute this version, claiming that the cake was invented by Swiss pastry chefs in honor of the arrival of the Russian tsar in Helsinki in 1918.

Ingredients:
250 grams of butter
450 grams of flour
50 grams of sugar
1 egg
350 grams of raspberry jam
For glaze:
250 grams of caster sugar
2 tsp lemon juice
4 tablespoons water

Preparation:
In a bowl, combine the cold butter, flour and sugar. Add the egg, knead until a homogeneous dough is obtained. Wrap the dough with cling film and refrigerate for 1 hour. Pour the jam into a saucepan, bring to a boil and cook, stirring occasionally, for 3 minutes. Divide the chilled dough in half, roll each half into a rectangle and place on two greased baking sheets (or covered with baking paper). Bake in a preheated oven at 125 ° C for 40 minutes. Spread jam on one of the sheets warm dough, cover with the second, pressing the cakes to each other. Powdered sugar mix with lemon juice and a little water, and coat the still warm top of the cake with icing.

Lobster Duke Alexis

Lobster puree soup / photo fruitsdemerandco.com

The dish was served to Grand Duke Alexei Romanov, son of Emperor Alexander II, during his visit to America in 1871. The author is the chef of one of the New York restaurants, Charles Ranhofer, the same one who once invented the recipe for "eggs Benedict".

Ingredients:
4 lobsters
18 crayfish
1 liter of white wine
2 liters of broth
4 tomatoes
1 carrot
1 onion
2 egg yolks
118 ml cream
200 grams of butter
celery

Preparation:
Chop carrots, onions and celery finely. Fry everything in butter, add a liter of white wine and two liters of broth, adding mashed potatoes from four peeled tomatoes. Add eighteen crayfish to the broth, simmer for five minutes, then remove, and add four pounds of live lobster. Cook them for half an hour, then strain, remove the meat from the cooked lobster, leaving only the claws. Add the meat to the broth. Bring sauce to a boil, but do not boil, add two raw yolks, cream, butter... Rub the crayfish meat, add oil, stuff the lobster. Serve with lobster and fresh herbs.

A variation on the famous Shalyapin steak. Not classic recipe, but it turns out very tasty too. At least everyone who ate was happy. The side dish is not fundamental, but it is most delicious on a pad of rice.

If you really want a steak, but correct meat it was not possible to buy for him, the recipe invented by Japanese chefs during the tour of the famous genius of opera comes to the rescue.

The thing is that during his Japanese tour, Chaliapin had problems with his teeth and he could not eat hard food, and this recipe appeared.

At home, we jokingly call this steak - meat for the poor. Because whatever beef you buy, if cooked in this manner, it will become soft and easy to chew. It's about the bow. He, like pineapple and honey, has meat-softening enzymes.

Ingredients for two servings:

vinegar- 1 tbsp.

water - 200 ml

Cooking time: 1 hour (including the time for marinating meat)

Short version of cooking:

Heat the meat to room temperature.

We put the future steak on cling film, slightly cut in the form of squares.

We beat off the pork.

Finely chop the onion, marinate the dish with it for 30 minutes.

Fry the garlic in a pan, add rice, wait until it turns golden. Pepper and salt.

Add water, cook until cooked.

Shred the red onion.

V vegetable oil drown the creamy one.

We clean the meat pieces, add spices and fry.

When the steaks are ready, add water and wine vinegar, simmer everything.

Bring the red and white onions until golden brown in a separate skillet.

We spread the ingredients on a dish: rice, vegetables, meat.

First, take the meat out of the refrigerator and leave it to warm to room temperature.

We put the meat on cling film and we make shallow cuts on each piece, on each side, in such a way that "squares" are obtained.

Cover with foil and beat well on both sides.

Finely-finely cut onion and sprinkle the meat well with it. For each piece - one onion. And leave to marinate for at least half an hour.

During this time, we cook rice. This time I made a garlic one. Fry finely chopped garlic in a frying pan and add washed rice to it when the garlic turns slightly golden. Fry until all the water has evaporated from the rice. Salt and pepper.

But now half an hour has passed - it's time to fry the meat. Melt butter in vegetable oil.

Peel the onions from the steaks, salt and pepper them, and fry on each side for 3-4 minutes, depending on which roast you like. While the steaks are frying, fry the onions peeled from the meat and the red onions previously chopped in a separate pan.

When the steaks are ready, remove them from the pan and pour wine vinegar and water into it to deglaze the pan. Pour the mixture into the fried onion, add heat and simmer until half of the liquid evaporates and the onion becomes soft.

We collect the dish - first the rice, then the onion, then the steak and again a little onion on top. Bon Appetit!

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On the menu of some Russian restaurants you can see such a dish as Shalyapin's steak. Do you want to know how it is prepared? We will be happy to share the information we have. We wish you success in your culinary business!

The history of the creation of the dish

So, you want to treat your household to such a dish as Shalyapin's steak. How to cook it? We will talk about this a little later. Now let's take a look at the history of the creation of this meat dish.

F. Chaliapin's tour of Japan was organized by the management of the Asahi newspaper. Per a short time the Russian performer gave more than 14 concerts in different cities of the country rising sun... During the tour, Fyodor Ivanovich had problems with his teeth. Solid and tough food during this period was contraindicated for him.

Coming to local restaurant Imperial, he asked to cook for him meat dish so as to nourish the stomach and preserve the teeth. Chaliapin was brought a beef steak, which pleasantly surprised him. The meat turned out to be juicy, soft and incredibly tasty. Later Fedor Ivanovich ordered it during all the tours. And he agreed to give the steak his name.

For the preparation of the dish, not pork, but only beef is used. Shalyapin style steak recipes are presented today in several variations. As additional ingredients used: rice, grilled vegetables, various sauces... The exact recipe for the dish adored by the great Fyodor Chaliapin is known only to the chefs of the Imperial restaurant.

Chaliapin steak: a classic recipe

Grocery list:

• onions - 3 heads;
• spices (pepper, salt);
• beef tenderloin - 0.4 kg (2-3 pieces);
• refined oil.

Preparation

Chaliapin steak with risotto and vegetables

Required Ingredients:

• 0.4 kg fresh frozen vegetables (carrots, green beans, green peas and cauliflower);
• 30 gram butter slice;
• one onion;
• beef tenderloin weighing 0.5 kg;
• dried roots - 1 tbsp is enough. l .;
• garlic - 4 cloves;
• 200 g different boiled mushrooms(chanterelles, white, boletus);
• soy sauce;
• a few peas of white pepper;
• 100 g broccoli and 80 g carrots;
• 1.5 liters of broth (chicken and turkey);
• leaf salad;
• 300 g of rice of any shape;
• basil - 2-3 branches;
• 70 ml of olive oil.

Two years passed unnoticed in Naruto's world. Former newcomers joined the ranks of experienced shinobi in the ranks of chunin and jonin. The main characters did not sit still - each became a student of one of the legendary Sannin - the three great ninja of Konoha. The guy in orange continued his studies with the wise but eccentric Jiraiya, gradually ascending to a new level of martial prowess. Sakura has been promoted to assistants and confidants of the healer Tsunade - the new leader of the Village of Foliage. Well, Sasuke, whose pride led to the expulsion from Konoha, entered into a temporary alliance with the sinister Orochimaru, and each believes that only uses the other for the time being.

The brief respite ended, and events once again raced with hurricane speed. In Konoha, the seeds of old discord, sown by the first Hokage, are re-sprouting. The mysterious leader Akatsuki set in motion a plan to gain world domination. Restless in the Sand Village and neighboring countries, old secrets are emerging everywhere, and it is clear that someday you will have to pay the bills. The manga's long-awaited sequel has breathed new life into the series and new hope in the hearts of countless fans!

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