I translated that with Google so I don't know if its accurate...correct me, Russian enthusiasts?
A couple of weekends ago we had Alex, Olga, Kim, and Tyler (and baby Liv!) over for a Russian dinner. The first two are from Russia, recently married there and living in Durham. The second two served missions in Russia and are about to start PhDs in Russian. We wanted these couples to meet - turns out Kim served in the area where Alex is from and Tyler served in the area where Olga is from! Serendipitous, much?
We decided to celebrate Mother Russia with a feast and lots of good cheer. Here's the menu:
Chicken Kiev - lots of butter!
Vegetable oil, for frying
4 (6-ounce) thin cut chicken cutlets
10 blades fresh chives, chopped to about 2 tablespoons
A palmful fresh parsley, finely chopped to about 2 tablespoons
A palmful fresh dill, finely chopped, about 2 tablespoons
1 clove garlic, finely chopped
6 tablespoons chilled butter
1 cup flour
2 eggs
1 cup plain bread crumbs
A wedge lemon
Plain, round toothpicks
In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat (if needed - we didn't need to). Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter (!!!) and coat each piece liberally with the herb garlic mixture. On 3 plates, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs. Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over.
Haluski
4 cups wide egg noodles
1/2 cup butter
2 cups sliced sweet onions, about 1/8 inch thick
2 teaspoons brown sugar
6 cups red cabbage, sliced thin
1 teaspoon caraway seed
pepper to taste
Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside. While noodles are cooking, melt butter in large deep skillet over medium-low heat. Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden. Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally. Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes. Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
Russian Mashed Potatoes (c/o Kim and Tyler)
Apple Sharlotka and Russian Tea (c/o Alex and Olga)
