My radio debut

View from my seat at the radio station

I just got back from my radio debut  and  I would like to thank Olga Cheryakova for inviting me to be a guest on her show. It was a very exciting opportunity for me to talk about keeping Russian traditions alive here in US. Her show is broadcasted in Bay Area and across the globe. It was a great opportunity to see a behind the scene's action of live broadcast.

Leukemia and Lymphoma Society

Dear readers, today I have no recipes for you since after work  I walked 3.5 miles to benefit Leukemia and Lymphoma Society. My daughter's school had a fundraiser and dedicated this run/walk to their classmate Misha who is fighting Leukemia right now. Please give generously to this worthy cause.
Their website: http://www.lls.org/

I'm going to be on the radio tomorrow!

Dear readers, catch me tomorrow June 16th, 2012 on a  local radio station talking about Russian cooking.I was asked to talk about Borsch in particular. 
They have a website:www.u923FM.com
 It will be live at 6pm. Pacific Time.

Olivie Salad

Traditionally, Russian people eat Salad Olivie for national holidays and whenever they entertain a company. For this salad you will need:

• 4 Large Potatoes
• 6 Eggs
• 1/2 Lb of Bologna

• Several pickles

• 1 Can of Peas
• 1 Small Can of Light Mayo
• 3 Carrots

Peel off Carrots. Cook Potatoes with skin with Eggs and Carrots in one large pan. Turn off the heat when Potatoes become soft. Cool Potatoes, Carrots and Eggs.  Take off the peel from potatoes.  On a board or a special slicer slice Potatoes, Eggs, Bologna, Pickles and Carrots. Mix the ingredients with Peas and add Mayo. Add pickles , mix salad and taste. Stop adding pickles when you reach the taste that is most pleasing to your taste buds.  Salt  and use pepper to taste.

P.S. While making this salad it is important to have all of the ingredients. Note: If you are doing a blog like this it is important to actually get peas and add them to the salad. Oh well. Next time...

Slice potatoes

Add sliced carrots

Add Eggs

Well I forgot the peas ...

Compote

Compote is a type of punch. Russian Style. You can make Compote utilizing whatever fruit you have at home. I like to take fresh fruit of good quality. It doesn't have to be of fine food quality but do not try to make your Compote out of fruit that has gone bad. Boiling it will not bring it back to life.
Take:

• 4 Pears
• 2 Apples
• 1Lbs Strawberry
• 4Tbs of Sugar 

Cut fruit into small pieces. Boil water in a large pan add Sugar. Let it boil for 2 minutes.  Add fruit to water and let simmer for 10 minutes.
Second Variation:
You might want to add Sugar after adding Fruit in order to determine what degree of sweetness you want to achieve. Stop adding Sugar when you feel Compote is sweet enough.

Fresh Fruit

Cut like this

Cut Pears and Apples like this

Chill and drink cold.

Compote-Soviet Union Style (tastes just like from Stolovaia)

Today I will do Compote Russian "kulinaria" style. If you ever wish you could return more simple days this drink will definitely take you back. Compote as a drink originated in Eastern Europe in 1300s. In Western Europe Compote is a desert made with whole fruit and syrup. In Russia, Ukraine, Belarus, Moldova Compote is a drink made of fruit and sugar. It is sometimes spiced up with Cinnamon, Nutmeg and other spices. If you want to recreate Compote Soviet Union style like I will attempt tonight you'll need several different fruit like apples, pears, strawberries and raisins as well as sugar and a large pan. More to come in the evening Pacific Time.

Chicken Cutlets-very light

Good quality ground chicken will lead to good results

Beat the egg

Fry on each side at first on high temperature

Not too hot to look at but pretty tasty

Ready to eat

This is my favorite healthy recipe. Cutlets are easy to make and they are very light. My daughter  asked me whether they were vegetarian after she tried one. Low-fat? Low calorie?  You bet ya! For this recipe you''ll need:

• 1Lb Ground Chicken
• 2 Eggs
• 1 Cup of Breadcrumbs
• 4 Slices of White Bread
• 1/2 Fat Free Milk
• Salt, Pepper
• 2Tbs Olive Oil

Take Ground Chicken and beat 1 egg into the meat. Mix it well. In a separate container tear White Bread and add Milk. Let stand for few minutes. Pour out extra milk and squeeze the Bread so it is moist but not dripping with Milk. Add Bread to the meat mixture. Add Salt and Pepper to taste. In a separate container beat 2nd Egg pretty well. Form the Cutlets using the palms of your hands ( you have to be pretty dextrous for that. My cutlets don't look too perfect) Next, dip each Cutlet into the eggs and then into the Breadcrumbs. Finally, repeat this step: dip Cutlets into the egg and then into the Breadcrumbs. Preheat frying pan on high temperature. Fry the Cutlets using high temperature but for a short time like 3-4 minutes on each side, then add 1 cup of water to the frying pan and let simmer on low heat for 20 minutes.