Blini with Smoked Salmon

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 »

Winter Borscht

Now that the days are growing a little shorter and the evenings are a bit chilly, I am thinking about winter borscht. In addition, I am seeing a lot of fresh beets at the farmer’s market here in Great Falls. So, borscht.

Now, this isn’t a traditional borscht. However, I think it is very tasty. Don’t wear a white shirt.

Ingredients:

Flanken (cross cut beef ribs cut into 1″ sections)
Beets, diced
Miripoix, diced
Cabbage, shredded
Tomatoes, diced
Potatoes, diced
Salt and pepper
Chiffinade of Basil, Oregano and Parsley

Method

In a large dutch oven, sear the flanken in a very small amount of oil. After the meat is seared, add a few quarts of water and boil for 45 minutes, tenderizing the meat and adding flavor to the water. The amount of water should be a little more than the total amount of soup you want to make.

Once the meat is tender, reserve it and shred the meat. Remove and toss the bones. They aren’t good for making stock, as their flavor has already gone into your soup pot.

Add the miripoix, potatoes, cabbage, beets and meat to the pot. Season to taste and simmer for about two hours.

About 30 minutes before removing from heat, add the diced tomatoes. Right before serving, add the herbs.

Enjoy!

Posted in Beef, Ethnic, Jewish, Kosher, Russian, Soup | No Comments »