I’m not sure where my wife picked up this recipe but we had these as dinner this evening and it was perfect.
This version of blini — a tribute to the Russian communities throughout the New York metropolitan area — is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.
Recipe makes 18 to 20, adjust accordingly.
1/2 cup all-purpose flour
1/2 cup buckwheat flour
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs,separated
1/2 cup milk
1/2 stick (1/4 cup)unsalted butter, melted
For topping: 1/2 cup sour cream, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 8 oz thinly sliced smoked salmon, cut into small pieces
Make pancakes: Whisk together dry ingredients in a large bowl. Whisk together yolks and milk in a small bowl, then whisk into dry ingredients. Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture. Add 3 tablespoons butter and fold until batter is smooth.
Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking. Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into your skillet and cook until surface of pancakes bubbles, about 1 to 2 minutes, then flip and cook 1 minute more. Transfer to a plate and keep warm and covered. Brush skillet with butter between batches.
Make topping: Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
Гречневые блинчики с копченым лососем
На 10-14 блинчиков.
1/2 чашки муки, 1/2 чашки гречневой муки, 1 чайная ложки сахара, 1/2 чайной ложки соды, 1/4 чайной ложки соли, 2 яйца, 1/2 чашки молока, 1/4 чашки растопленного сливочного масла (4 столовые ложки)
Смешать два вида муки, сахар, соду и соль. Добавить яйца, молоко и 3 столовые ложки растопленного масла. Все хорошо размешать. На маленькую сковороду положить немного масла и выпекать с обеих сторон блинчики.Смешать 1/2 чашки сметаны, 1/8 чайной ложки соли, 1/8 чайной ложки черного перца и выложить на блинчики. Сверху положить копченый лосось.
Posted in Appetizers, Russian, Seafood, Smoked Food | 2 Comments »
Your cardiologist likely won’t approve of this, but the Greek appetizer, saganaki, is something that you’ll crave once you’ve had it.
- 1/4 lb. Kasseri cheese (kefalograviera cheese is better but impossible to get here in Montana.)
- 1 egg
- 1 tbsp. milk
- Olive oil for pan frying
- Lemon juice
Slice the cheese in 1/3 to 1/2 thick slices. In a shallow bowl beat the egg with the milk. Dip the cheese in the egg mixture and then dredge well in the flour. Place the coated cheese in a preheated cast iron fry pan over medium heat and cook for about 2 minutes on each side until golden brown and delicious. Flame the cheese with about 1 oz. of brandy (and for effect belt out “Opa!” – pronounced “oh pa” – while the cheese flames.) After the flame dies down squeeze fresh lemon juice over the top and serve hot with a really crusty French, Greek, or Italian bread.
Posted in Appetizers, Cheese, Greek, Recipes | 1 Comment »
Reader Mr. T responded to my grilled fruit post with a great idea:
Your suggestion for cantaloupe with feta reminded me about another fantastic Greek-like combo. Marinate chunks of cantaloupe in equal parts Ouzo and sugar. It’s a great appetizer on warm summer evenings.
Sounds simple and delicious to me.
[Update] City Lights reader, Lorene makes a restaurant recommendation:
Drive to the tiny community of Dell, near the Monida Pass on I-90, and you will find the “Calf-A,” a former little red school house complete with a bell tower. The menu is posted in chalk on the original blackboard, and you will be seated at a long communal table with complete strangers. The fare is hearty down-home American favorites, and the conversation with your tablemates can be very interesting.
Sounds good. If anyone makes it there before me I hope you send in a review.
Posted in Appetizers, Fruit, Outback Joints, Restaurants | 2 Comments »
Saturday night I hosted my younger brother and sister-in-law for dinner at the lake. I grilled everything that was on the menu – well, except for the beverages. I made a London Broil that I had marinated in a chipotle lime sauce, Elote, and grilled nectarines drizzled with honey and just a hint of blue cheese. It was tasty – if I do say so myself.
There were only seven of us for dinner and, having a family the size of a rural Montana zip code, it’s difficult for me to cook without having excessive leftovers. On the counter lay two whole cobs of grilled corn, about two pounds of beef, and one grilled nectarine.
Using the beef was easy and we decided to have fajitas for dinner the next day. But what to do with the corn and fruit? Ah…
Grilled Corn Salsa with Nectarines
- 2 Ears grilled corn – cut off the cob
- 1 grilled nectarine – medium dice
- 1 tomato – medium dice
- 2 scallions – chopped
- 1 – 2 jalapeno peppers – finely diced (chipotle peppers would be good too.)
- 2 cloves garlic
- juice of 1 lime
- 3 Tbs fresh cilantro – chopped
- salt & pepper to taste
Combine ingredients in a bowl, cover and chill. Simple.
The nectarine provides a nice sweetness to the salsa as well as an interesting texture. This complimented the fajitas really well but I think it could be used for all sorts of applications such as a relish for grilled chicken, beef or pork. It also tastes good just by itself and, I’m sure, if you put it out with some tortilla chips it would vanish quickly.
Posted in Appetizers, Ethnic, Mexican, Recipes, Veggies | No Comments »
Grilled fruit is becoming so prevalent that it’s almost “too cool” to write about. That said, it’s so tasty that it would be a disservice not to mention it. I’ve grilled all sorts of fruit over the years and I usually go with what’s on sale. The trick is to not over cook the fruit so that it maintains its firmness on the inside of the finished product. What I do is get the grill as hot as possible and place the fruit skin side down just until good grill marks develop. At that point I turn it over on to the flesh but let it cook just a little longer. You’ll have to experiment a bit. Nectarines take about one minute on the skin side and two on the flesh. Apples take a little longer and pears take less time. I like to pair grilled fruit with something that is rather unexpected to the pallet – like blue cheese with nectarines and peaches. But a good match for grilled cantaloupe is a salty feta. Cheddar cheese goes great with grilled apples (both Fuji and Braeburn apples grill very nicely.) I use the cheese just as a backnote – serving just a few crumbs of whatever I’m using. For me, what I’m looking for is the taste of the fruit primarily, and the cheese simply adds a complexity to the taste.I also like to add just a little sweetener to grilled fruit. The easiest is honey, but I’ve used real maple syrup or a quick light caramel of brown sugar and cream. If you’re daring, try reducing one cup by half of Gewerstraminer wine (an exceptionally sweet dessert wine) combined with two tablespoons of sugar and serve it over grilled pears. Really, the sky’s the limit and, short of things with really soft flesh like grapes and plums, I wouldn’t hesitate to put most fruits to the fire (I’ve even grilled watermelon and served it with honey and Brie.)
Most of the time I serve grilled fruit as a side dish. That always depends on what the main course is. There is no reason, however, that you can’t serve it as a dessert and serving a grilled peach drizzled with honey next to a scoop of vanilla ice cream is a show stopper at our house. There have also been times when, due to the irresistibility of the dish, I’ve served these as appetizers. Sometimes one just has to follow one’s gut (pun intended.)
Mama always told me to eat my fruit. She also told me not to play with my food. I accept the former and reject the latter – and so should you.
Posted in Appetizers, Dessert, Fruit, Recipes | 3 Comments »
A family favorite at the Budge house is fresh tomato and basil bruschetta.
- 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
- 1 lb fresh mozzarella cheese
- 2 cloves garlic, minced
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 6-8 fresh basil leaves, chopped.
- Salt and freshly ground black pepper to taste
- 1 baguette French bread or similar Italian bread
- 1/4 cup olive oil
- Cut the tomatoes in half and remove the seeds and juice and allow to drain.
- Dice the tomatoes in about a 1/2 inch dice.
- Combine, 1 Tbs olive oil, balsamic vinegar, basil, salt & pepper with tomatoes in a mixing bowl.
- Slice baguette in 1/2 inch sliced on the bias and brush ones side with olive oil.
- Place bread on a cookie sheet oil side down and put into a 450 degree oven until the tops turn golden brown.
- Arrange bread on a serving platter oil side up.
- Slice mozzarella as thin as possible (I use a wire cheese cutter) and cover each peice of toast with a layer of cheese.
- Spoon tomato mixture on each piece to cover with a single layer
- Drizzle with remaining olive oil and serve.
Posted in Appetizers, Ethnic, Italian, Recipes | 3 Comments »