Blini Pancakes

As a kid, I would make pancakes all the time. I guess I still make pancakes often. I have made English pancakes and German pancakes so why not Russian pancakes. Russian pancakes uses yeast and buckwheat flour. This version had pepper added. My husband and son loved them. My daughter wanted her typical sweet pancakes so she wasn't happy. I liked them but I would pick a sweeter pancake for breakfast. However, I would make these again but at suppertime. 

Blini Russian pancakes
1/2 cup buckwheat flour
1/2 cup all purpose flour
1/4 tsp ground black pepper
1 tsp salt
1 (1/4 oz.) package of yeast
1 cup warm milk
1 egg yolk
1 egg white
oil for the pan

Directions:

1. In a large bowl, combine the buckwheat flour, all purpose flour, pepper, and salt.
2. In a small bowl, combine the warm milk with the yeast. Allow to rest for 5 minutes.
3. Add the egg yolk to the flour mixture and slowly whisk in the yeast mixture to form a smooth batter.
4. Cover the batter and allow to rest for one hour.
5. In a small bowl, whisk the egg white until soft peaks form.
6. Fold the egg white into the batter.
7. Heat a large skillet over medium heat.
8. Lightly grease the pan.
9. Add about 1/4 cup of batter to the skillet. 
10. Once small bubbles form on top then flip the blini over to allow the other side to cook.
11. Continuing cooking the remaining batter in 1/4 cup increments until all the batter has been cooked. Oil the skillet when needed.
12. Serve warm.

Recipe adapted from The Cook's Guide to Bread Cookbook.

One year ago...................................I made Pie Crust.
Two years ago.................................I made Ham, Cheese, and Egg Panini.

Did you already know.....................
-Some popular toppings are caviar, sour cream, chopped hard boiled eggs, or salmon.
-A single blini is called a blin.
-Blini are not the same as the unleavened blintz.

Spartak Cake

Do you have any plans for today? Do you go out or stay in? Do you ask anyone to be your Valentine whether it is your spouse, special someone, friend, niece, yourself? Can you tell I really like Valentine's Day? It is a nice way for me to express to the people you love. For me, it is my family. I don't just buy my husband a gift but also the kids too. I even make my family a nice dinner. It is always Chicken Parmesan with Fettuccine Alfredo. If I'm going to change anything, it will be the dessert. Maybe this dessert? To make this cake, I used two different sources since I wanted to make two different types of layers. It is a pretty cake. 

Spartak Cake
White layer:
1 egg
1 cup sugar
4 Tbsp butter, softened
1/3 cup milk
1 tsp baking soda
3 cups flour

Directions:

1. In a heatproof medium bowl, beat together the egg and sugar. 
2. Add the butter, milk, and baking soda. Mix until smooth.
3. Place the bowl on top of a pot with boiling water to make a double boiler.
4. Heat the mixture for 10 minutes. Stir continuously.
5. Remove the bowl from the heat and immediately add the flour. Mix well.
6. Set aside and allow to cool for 20 minutes.
7. Preheat the oven to 350 degrees F.
8. On a floured surface, roll out the dough to about a 1 inch thickness.
9. Line a base of a springform pan with parchment paper.
10. Place the dough over the base of a springform pan.  
11. Cut around the excess dough from around the springform base.
12. Bake the dough for about 5 minutes or until the dough is golden brown. 
13. Remove from the oven and allow to rest for several minutes before transferring to a wire cooling rack.  
    
14. Repeat rolling out the rest of the dough steps 8 through 12.
15. Any remaining scraps bake since it is needed for the sides of the cake.
16. Allow the cake rounds to cool completely.

Chocolate layer:
3/4 cups butter1/3 cup milk
1/4 cup cocoa powder
1 cup sugar
1 tsp baking soda
1 Tbsp vinegar
2 cups flour
1 egg

Directions:

1. In a sauce pan, melt the butter, milk, and cocoa powder over low heat while stirring.
2. Once the mixture is smooth, stir in the sugar and then remove from heat.
3. Allow to cool for about 5 minutes.
4. In a small bowl, combine the baking soda with the vinegar.
5. Stir the baking soda mixture into the cooled slightly butter mixture. 
6. Add one cup of flour to the butter mixture. Stir until incorporated.
7. Add one egg and stir. 
8. Stir in another cup of flour. Mix well. The batter should become a soft dough.
9. Form a ball with the dough and wrap with plastic wrap. Press down onto the dough to disk. Refrigerate for 20 minutes.
10. On a floured surface, roll out the dough to about a 1 inch thickness.
11. Line a base of a springform pan with parchment paper. 
12. Place the dough over the base of a springform pan.  
13. Cut around the excess dough from around the springform base.
14. Bake the dough for about 4 minutes or until the dough is baked through.
15. Remove from the oven and allow to rest for several minutes before transferring to a wire cooling rack. 
16. Repeat rolling out the rest of the dough steps 8 through 12.
17. Any remaining scraps bake since it is needed for the sides of the cake.
18. Allow the cake rounds to cool completely.

Frosting: 
12 oz. unsalted butter, softened
1 can sweetened condensed milk
8 oz. cream cheese, softened
pinch of salt 

2 cups whip cream

Directions:

1. In a large bowl, whisk the butter and condensed milk until incorporated.
2. Add the cream cheese and salt. Mix until incorporated.
3. Fold in the whip cream.

Cake Assembly:

1. Frost one completely cooled white cake layer with the frosting.
2. Place onto cake stand/plate.
3. Frost a chocolate cake layer with frosting and place on top of the white cake layer.
4. Repeat frosting a white cake layer and place on top of the chocolate layer.
5. Continue frosting the layers and alternating between the white layer and the chocolate layer until there is four layers left.
6. With the remaining frosting, completely cover the top and the sides with the frosting. 
7. With the remaining cake layers, crush into crumbs.
8. Cover the sides of the cake with the cake crumbs.
9. Refrigerate the cake for 10 hours before serving.

The white layer and frosting is adapted from Natasha's kitchen. The chocolate layer is adapted from Grab and Go Recipes.

One year ago...............................I made Vanilla Cupcakes.
Two years ago.............................I made Heart Pie Pops.

Did you already know...................
-Я люблю́ тебя́ means I love you in Russian.
-To say I love you in Russian is pronounced "lyoo-BEET".
-Check out USAToday for pickup lines said in Russian. 

Happy Valentine's Day!

Pirozhki Meat Pies

If you had told me that I would like a cabbage egg filled pastry, I would not have believed you. I would rather eat beets over cabbages and hard boiled eggs. Pirozhok (plural for Pirozhki) remind me of hot pockets. They take awhile to make but they make a lot. I'm going to freeze any leftovers so we can just reheat them for a quick supper one night. I also made a hamburger filling but the cabbage egg filling was more popular in my house. Sometimes I read a recipe and wonder how well my family will like me tonight if I make it. I'm glad I decided to do it. If you aren't brave enough to try the filling, the dough is delicious.

Pirozhki
2 cups milk, warm
1 Tbsp sugar
1 (1/4 oz) package of active yeast
2 Tbsp melted butter
1 egg
1 tsp salt
6 cups flour
1 Tbsp butter
1/2 medium onion, finely chopped
1/2 medium cabbage, finely chopped
6 hard boiled eggs
salt and pepper to taste
1 egg yolk, whisked

Directions:

1. Line a baking sheet with parchment paper. Set aside. 
2. In a small bowl, combine the warm milk, sugar, and yeast. Set aside for 10 minutes.
3. In a large bowl, combine the melted butter, egg, salt, and 1 cup flour.
4. Stir in the yeast mixture.
5. Add one cup of flour to the milk mixture until the ball of dough forms.
6. Cover and allow to rise for 1 hour.
7. In a large skillet, melt the butter.
8. Add the onion and saute for 5 minutes.
9. Add the cabbage and saute for 5 minutes.
10. Season with salt and pepper to taste.
11. Remove the skillet from heat.
12. Chop up the 6 hard boiled eggs.
13. Add the boiled eggs to the skillet and combine until incorporated. Set aside.
14. On a floured surface, roll out the dough about 5 inch diameter.
15. Add the filling in the middle and fold over. Pinch the edges to close.
16. Preheat the oven to 400 degrees F.
17. Place the filled dough onto the baking sheet about 3 inches apart.
18. Brush the top of the dough with the egg yolk.
19. Bake the Pirozhok for 20 minutes or until golden brown.

Recipe adapted from Allrecipes.

One year ago.....................................I made Chicken and Sausage Gumbo.
Two years ago..................................I made Mushroom Soup.

Heart Shape for Valentine's Day!

Did you already know......................
-Pirozhki is a pastry filled like a pirogi, turnover, and dumpling.
-Pirozhki can have savory or sweet fillings.
-Historically, pirozhki were filled with duck, goose, and rabbit meat.

Borscht Soup

When I decided to try making some Russian cuisine, I really had only tried beef stroganoff. I asked several friends and family for different recipes I should try. Borscht was often mentioned. We like beets (besides the husband). We like carrots so I figured I would make it. It is a beautiful reddish purple color. There is plenty of vegetables in the dish which is always a plus. It was a mild carrot, cabbage, and beet taste. I shouldn't have been surprised but my children liked it. The husband bravely tried a spoonful then disappeared. It is a great dish to make on a cold, winter day.

Borscht Soup
32 oz. chicken broth
3 russet potatoes, small cubed
2 Tbsp vegetable oil
8 oz. carrots, julienne
2 beets, julienne
12 oz. cole slaw mix
1 medium yellow onion, finely chopped
1/2 cup tomato paste
salt and pepper to taste

Directions:

1. In a large pot, bring the chicken broth to a boil.
2. Add the potatoes and lower to medium heat.
3. In a large skillet, heat 1 Tbsp vegetable oil over medium heat.
4. Add the carrots and saute for 5 minutes.
5. Add the beets to the carrots and saute for 5 minutes.
6. Add the carrots and beets to the large pot with the potatoes.
7. Add the cole slaw mix to the potato pot.
8. In the skillet, heat the remaining 1 Tbsp vegetable oil over medium heat.
9. Add the onion to the skillet and saute for 10 minutes.
10. Add the tomato paste to the onion with 1/2 cup of the chicken broth from the potato pot. Stir until combined.
11. Add the onion mixture to the potato pot. 
12. Salt and pepper to taste.
13. Cook for 15 minutes.
14. Turn off the heat and cover the pot. 
15. Allow to rest for 15 minutes before serving. 

Recipe adapted from Mad Russian Cookbook.

One year ago.................................I made Chinese Chicken Noodle.
Two years ago...............................I made Nutella Molten Chocolate Cake.

Did you already know...............
-Borscht is served hot and cold.
-Borscht is usually garnished with sour cream. 
-Borscht is the national soup of Ukraine.

Beef Stroganoff

This is not my Momma's Stroganoff. My husband said this tasted nothing like his Momma's Stroganoff either. This sure doesn't taste like Hamburger Helper's Stroganoff. I will admit I have never made Stroganoff since I wasn't the biggest fan of it when I was a kid. My husband told me that he wasn't going to try it since he didn't like it. I said you have to at least try it. My husband ate a large bowl of it plus he said he would even make this dish next time. I think I converted him to Beef Stroganoff and he was so against me making Russian dishes. My children loved it. It is creamy and fulfilling. I used ground beef since my husband isn't a fan of steak but I'm willing to make these kind of changes for him. This is an easy quick meal which could easily be made on a weekday. My Mom always served Beef Stroganoff with egg noodles so I did the same but it could be served over rice.

Beef Stroganoff
1 Tbsp olive oil
1 1/2 lb. ground beef
1 small onion, chopped
1 Tbsp Worcestershire sauce
1 1/4 cup chicken stock
1 cup mushrooms, sliced
1/4 cup flour
1 cup sour cream
salt and pepper to taste
2 Tbsp minced parsley

Directions:

1. In a large skillet, heat the oil over medium heat.
2. Add the ground beef and onion. Cook until the meat is browned.
3. Add the Worcestershire sauce and stir.
4. Add 1 cup of chicken stock and allow to cook for 5 minutes.
5. Add the mushrooms and stir.
6. Sprinkle the flour over the meat and incorporate well.
7. Add the 1 cup of sour cream with the remaining 1/4 cup of chicken stock. Mix well. 
8. Cook for 5 minutes. Stir frequently.
9. Season to taste with salt and pepper.
10. Sprinkle with the parsley.
11. Serve over noodles or rice.

Recipe adapted from Light 'n Fluffy.

Two years ago.........................I made Cream Cheese Lemon Cookies.

Did you already know..............
-Beef Stroganoff emerged in Russia in the 19th century.
-The origins of Beef Stroganoff has different versions but some believe it was named after Count Stroganoff.
-Many Russian dishes tend to be named after famous households instead of the chefs who create the dish.