Russian Cookbook » butter

Fried Buttermilk Chicken ( Zharenniy tsiplyenok v kefire)

driver — Mon, 04 Feb 2008 01:40:16 +0000

4 boneless chicken breast fillets, each weighing about 150 – 200 gr
2 cups buttermilk (original recipe required Kefir)
1 large onion, chopped
2 cloves garlic, finely chopped
1/4 cup fresh dill, finely chopped
1/2 teaspoon paprika
2 cups flour

Salt and pepper, to taste
1/2 cups canola oil for frying

Soak chicken overnight in buttermilk with onions, dill, paprika and garlic.

In a large plastic bag mix flour with seasonings. Place chicken pieces in bag and shake until thoroughly coated and dry.

Heat oil in a large, heavy-bottomed skillet until very hot. Put chicken on your hot pan and fry on each side for 10-15 minutes, until golden brown.

Remove chicken from pan, add more salt and pepper to taste and serve hot with mashed potatoes or rice.

Russian Dill Butter (Ukropnoe Maslo)

driver — Tue, 04 Dec 2007 02:27:43 +0000

Dill Butter

200 gr butter
5 tablespoons dill, finely chopped
1 tablespoon parsley, finely chopped

Melt butter slowly, then combine with the herbs.

Serve with warm patatoes.

Russian Horseradish Butter (Maslo s Khrenom)

driver — Fri, 26 Oct 2007 04:10:14 +0000

150 gr butter
2-3 horseradish, freshly grated
2 teaspoon salt
1 teaspoon sugar

Cream the butter with mixer at a medium speed. When it fluffy, beat in tomato paste, salt and sugar.

Put it in a serving bowl and chill until ready to serve.

Suggestion:

Serve cold with hot fried or grilled salmon.

Russian Tomato Butter (Tomatnoe Maslo )

driver — Fri, 26 Oct 2007 04:04:15 +0000

150 gr butter
2-3 tablespoon tomato paste
2 teaspoon salt
1 teaspoon sugar

Cream the butter with mixer at a medium speed. When it fluffy, beat in tomato paste, salt and sugar.

Put it in a serving bowl and chill until ready to serve.

Suggestion:

Serve cold with hot fried or grilled fish.

Russian Butter-steamed New Potatoes (Molodaya kartoshka v masle)

driver — Fri, 26 Oct 2007 03:54:39 +0000

20 to 24 tiny new potatoes, 3-4 cm in diameter
60-100 gr unsalted butter
1/2 teaspoon pepper
1 teaspoon salt
3 tablespoon dill, finely chopped

Scrub the new potatoes under cold running water.

Melt the butter in a heavy casserole under the cover.

Add the potatoes and sprinkle with salt and pepper. Then coat them thoroughly with the melted butter by rolling them about in the casserole. Cook over a low heat for 30 to 45 minutes, depending on size of the potatoes. Shake the casserole from time to time. When the potatoes can be easily pierced with the tip of a sharp knife, they are done.

Arrange them on a heated serving plate and sprinkle them with the chopped dill.

Suggestion:

The cover must fit the casserole tightly, if in doubt, cover tightly with an aluminum foil.