From Russia With Love

Last night I had the pleasure of presenting the following recipes on the them of, From Russia with Love, for the Assiniboine Park Conservancy at the Madison Square MLCC.  Bran Adams, Education Coordinator for the Conservancy, provided information on the plant life and theme while Jody Twomey, of the MLCC, provided beverage pairings.

1. Field Mushrooms with Toast
Paired with Radio Boka Tempranillo  $12.70

8 ea fresh field mushrooms
3 tbsp butter
salt, greens

Grated nutmeg

½ cup Tempranillo or Pino Noir wine
toasts

Method:
Stew mushrooms in their own juice with salt for 25 minutes. Chop very finely and spread on toasts and decorate with green parsley.

2. Baklazhanovaya Ikra recipe (a Georgian area Ikra)

Paired with Flat Roof Manor Merlot  $13.25

1 large eggplant

2 roasted red peppers
1 ea onion
2 ea tomatoes
2 ea garlic cloves
2 tbs vinegar
2 tbs vegetable oil
salt
pepper
fresh parsley

Method:
Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour, turning while baking, until soft. Cool down. Cut the eggplant, lengthwise, in two halves. Scoop out the pulp and chop until very fine. Chop onion very finely, peel tomatoes and chop, mince garlic cloves. Mix onion, tomatoes and pulp, garlic, oil, vinegar. Stir thoroughly and season on your taste. Cover and refrigerate for several hours. Baklazhanovaya Ikra is served with chopped parsley.

3. Beef Stroganoff

Paired with Wente Morning Fog Chardonnay  $15.65

1 1/3 lb beef, cut into strips against the grain
2 red onions, thinly sliced
1 tbs butter
1 tbs olive oil
1 tbs flour
salt and pepper
1 green pepper, chopped
1-2 cups sliced button mushrooms
1/4 - 1/2 tsp smoked paprika
1/4 tsp grated nutmeg
1 cup white wine
1 cup cream (I used sour cream)

Toss sliced beef with seasoned flour and set aside. Sauté onions in butter and olive oil until translucent and add the beef. Brown beef and add mushrooms. Add green pepper and spices. Add cream and bring to a simmer. Add white wine and season to taste. Flour must simmer for at least one minute to remove floury taste.

Serve over egg noodles.

Enjoy!

4. Russian Tea Cakes

Paired with Frangelico and lime

1 cup butter

½ cup icing sugar

1 tsp vanilla

2 cups presifted flour

½ tsp salt

1 cup finely chopped walnuts (can use pecans or almonds)

*Note, if mixture dry and crumbly, add egg and/or a bit more butter.  Depends on humidity.

Cream butter, add sugar gradually and beat until fluffy.  Add vanilla, flour and salt.  Mix well.  Add in nuts.  Use 1 tsp – 1 tbs, depending on the size of crescent or cookie that you prefer, to shape in hands to make the crescents.  Bake on ungreased sheet at 325ºF for 30 minutes.  Roll in icing sugar while warm. 

These cookies take time to make but look and taste good.  They freeze well but do not pack well.

Enjoy!