French Accents in Russian cuisine


Any national cuisine including Russian is always improving. Something is forgotten and something is added from without and is supposed to be a special appeal of a dish. How French cookers appeared in Russia, who has written the first culinary book, what red wine is added to meat for, and what culinary courtesy is? Get to know from a new program.

Relation between France and Russia are no longer only strict and diplomatic. As a result Russian and French cultures were so inextricably intertwined that many things from Russia are supposed to be French and vice versa. Connoisseurs of culinary history still argue about who was the first to introduce one or another know-how in cooking art. There exist many opinions. Every national cuisine is known to be a «living entity». Something is forgotten and something is added from without and is supposed to be a special appeal of a dish cooked by an ancient recipe. It's difficult to say what would have Russian cuisine been like if there hadn't been French influence, but something would have been lost for sure. How French cookers appeared in Russia, who has written the first culinary book, what red wine is added to meat for, and what culinary courtesy is? Get to know from a new program.

 

Recipe «Roast meat Kupechesky-style»

Recipe «Smoked duck breast with apples in caramel and with cowberry sauce»  

Recipe «Blancmange with raspberries»  

Roast meat Kupechesky-style serves 2 persons; cooking time ~ 30 minutes Ingredients: 300 g. beef, 300 ml. beef bouillon, 100 g. bacon, 200 g. mushrooms, 2 potato, 1 carrot, celery, bulb onion, 150 ml. red dry wine, thyme, 100 g. pastry for meat dumplings. Directions: Cut beef into dice and roast in a frying pan. Add bacon and onion. In 10 minutes put ground carrot, potato and mushrooms. Salt, pepper and stew for 5 minutes. Then add celery, thyme and wine. Stew until wine steams. Pour bouillon, cover and stew for 15 minutes. Then put roast meat into a clay pot, cover with a flat cake made of pastry and bake in over for 10 minutes. Serve in a pot, decorate with thyme. Smoked duke breast with apples in caramel and with cowberry sauce serves 1 person; cooking time ~ 30 minutes Ingredients: /> duck fillet (breast), 100 g. honey, apple, 250 ml. white dry wine, 100 g. sugar, 100 g. cowberry, thyme, 100 ml. cream. Directions: Clean duck fillet out of film, salt and pepper. Pour with honey, red wine, add thyme and marinate for 15 minutes. Remove the core and seeds from the apple, and cut it into rings. Prepare caramel. For this you should melt sugar in a frying pan and then add white wine. When the wine steams, put apples out and dip them in caramel for two minutes from each side. Smoke pickled duck for 20 minutes. For sauce – boil white wine in caramel, add cowberry and boil for a little. Then add far cream and blend. Serve smoked duck with caramel apples and cowberry sauce. Blancmange with raspberries serves 1 person; cooking time ~ 20 minutes Ingredients: 100 ml. milk, 20 g. marzipan, 50 g. sugar, vanilla, 33% cream 100 ml., raspberries, 15 g. gelatin. Directions: Prepare milk base. Fill a frying pan with milk, add sugar, marzipan and vanilla. Put on medium fire and heat stirring slowly until sugar melts. Add soaked in advance gelatin. Turn off fire and cool. Make a thick milk shake and add to milk base. Put raspberries into ice-cream bowls, fill with the mixture and leave in a fridge to freeze. Serve the blancmange with mint and fresh raspberries.