Привет,
С приготовлением салатов из капумты и мясо с картошкой, здесь все также как и в России. [img:4c7031436d]http://209.15.20.236/ubb/smile.gif[/img:4c7031436d]
А я вот вчера купил шпинат, отварил, попробовал и что то не проникся ...(
Может кто знает как его вкусно приготовить?
Предлагаю всем кто нашел чтото интересное для русского вкуса поделиться в этом топике.
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Спасибо.
Cooking
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Banned_for_ad
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Spinach is very good when you saute it in butter with some raisins. Here it is:
Take some butter, melt it on the skillet, add raisins, saute for 2-3 minutes, add spinach, saute till spinach wilts. Really like spinach this way.
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Vintik's American Russian Club, <A HREF="http://www.[...auto_moderated...]">http://www.[...auto_moderated...]</a>
[This message has been edited by Vintik (edited 13-08-1999).]
Take some butter, melt it on the skillet, add raisins, saute for 2-3 minutes, add spinach, saute till spinach wilts. Really like spinach this way.
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Vintik's American Russian Club, <A HREF="http://www.[...auto_moderated...]">http://www.[...auto_moderated...]</a>
[This message has been edited by Vintik (edited 13-08-1999).]
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KN
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[img:ae10e47c3d]http://209.15.20.236/ubb/smile.gif[/img:ae10e47c3d] - do shpinata dokatilis'!
Vot - frantsuzskii variant - mechta no s kaloriyami:
Wash the spinach well and drop in the boiling water for a moment. Immediately rinse the spinach with cold water, and dry the spinach, squeezing as much water with your hands as possible and then chop it as fine as you wish. Coat a skillet
with some butter, raise the heat to medium, drop the chopped spinach in, add a bit of heavy cream (or use light, or even half-and-half). Sautee briefly adding more cream as necessary (but not too much, so that the spinach is moist but you don't see the liquid cream around it). Add salt and peper to taste. Afterwards, excersize vigorously [img:ae10e47c3d]http://209.15.20.236/ubb/smile.gif[/img:ae10e47c3d].
Variant 2 - pochti ne kaloriinyi -
Wash the spinach well and dry leaving some water still clinging to the leaves. Heat some vegetable oil in the skillet and add chopped garlic and chopped ginger to it (twice as much ginger as garlic). Add spinach and sautee briefly at medium heat until the spinach wilts. Add salt and paper to taste. Enjoy.
[This message has been edited by KN (edited 13-08-1999).]
Vot - frantsuzskii variant - mechta no s kaloriyami:
Wash the spinach well and drop in the boiling water for a moment. Immediately rinse the spinach with cold water, and dry the spinach, squeezing as much water with your hands as possible and then chop it as fine as you wish. Coat a skillet
with some butter, raise the heat to medium, drop the chopped spinach in, add a bit of heavy cream (or use light, or even half-and-half). Sautee briefly adding more cream as necessary (but not too much, so that the spinach is moist but you don't see the liquid cream around it). Add salt and peper to taste. Afterwards, excersize vigorously [img:ae10e47c3d]http://209.15.20.236/ubb/smile.gif[/img:ae10e47c3d].
Variant 2 - pochti ne kaloriinyi -
Wash the spinach well and dry leaving some water still clinging to the leaves. Heat some vegetable oil in the skillet and add chopped garlic and chopped ginger to it (twice as much ginger as garlic). Add spinach and sautee briefly at medium heat until the spinach wilts. Add salt and paper to taste. Enjoy.
[This message has been edited by KN (edited 13-08-1999).]
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Banned_for_ad
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Alla, I've seen schavel' only once at a Russian Store. I guess your best bet would be a Russian or some other ethnic store. Anyone knows which ethnic stores would have it?
Vintik
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Vintik's American Russian Club, <A HREF="http://www.[...auto_moderated...]">http://www.[...auto_moderated...]</a>
[This message has been edited by Vintik (edited 14-08-1999).]
Vintik
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Vintik's American Russian Club, <A HREF="http://www.[...auto_moderated...]">http://www.[...auto_moderated...]</a>
[This message has been edited by Vintik (edited 14-08-1999).]
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Kate
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A mne nravitsya salat iz shpinata. Nado vzyat' syroj shpinat, pomyt' i prosushit'. Dobavit' syryh shampin'onov, porezannyh lomtikamu, posypat' tertym syrom parmezan i polit' uskusom, smeshannym s olivkovym maslom. Sol', perets - po vkusu, griby i syr - na glaz [img:d25446dcd7]http://209.15.20.236/ubb/smile.gif[/img:d25446dcd7]
Schavel' ya tozhe videla tol'ko v russkih magazinah. Zato znau, kak budet schavel' po-anglijski: sorrel (I think !)
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Thanks,
Kate
Schavel' ya tozhe videla tol'ko v russkih magazinah. Zato znau, kak budet schavel' po-anglijski: sorrel (I think !)
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Thanks,
Kate
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AlexanderT
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Повидимому, это бруклинская специфика, но за три недели здесь дважды покупали щавель. Один раз в русском, другой - в "полурусском" (продавец по-русски не говорил, но греча продавалась [img:c62037fab5]http://209.15.20.236/ubb/wink.gif[/img:c62037fab5] ) магазинах. Хотя, не скажу, что всегда он есть. А вареники с вишней - тоже уже были, как и блины... [img:c62037fab5]http://209.15.20.236/ubb/smile.gif[/img:c62037fab5]
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KN
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To Pastor:
Vishnya - sour cherries - fresh ones are available for a very limited period and only in some stores (good deli or produce stores). But you can make "vareniki" with the canned one. It is not quite right, but is a good proxy. Canned sour cherries are always available in the baking aisle in any supermarket - as "sour cherries" (do not confuse with sour cherry filling, that one has additives). You can also find them (canned) in canned fruit aisle or in turkish/russian/italian delis.
Enjoy!
(P.S. If you are lucky, your local russian store will sell frozen vareniki with cherries....)
Vishnya - sour cherries - fresh ones are available for a very limited period and only in some stores (good deli or produce stores). But you can make "vareniki" with the canned one. It is not quite right, but is a good proxy. Canned sour cherries are always available in the baking aisle in any supermarket - as "sour cherries" (do not confuse with sour cherry filling, that one has additives). You can also find them (canned) in canned fruit aisle or in turkish/russian/italian delis.
Enjoy!
(P.S. If you are lucky, your local russian store will sell frozen vareniki with cherries....)
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AnnaK
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A ja iz shpinata eshe syp gotovl'y, kotoryi - za neimeniem shavel'a polychaets'a ochen' daze nichego.
Dl'a etogo sypa ja otmytyi shpinat v kastryl'ke zalivajy vegetable stock (proporzija - priblizitel'no dve banochki na 1 lb.), dobavl'ajy limonnyi sok, sol' i perez po vkysy, a mozno eshe chto-nibyd' tipa tabasco dl'a ostroty. Otvariv ego takim obrazom gde-to minyt 20, ja vse eto delo zalivajy v blender i 'peremalyvajy' v p'yre. A potom obratno v kastryl'ky, na malyi ogon' i dobavl'ajy stakanchik kefira (cultured butter milk). I vse, syp gotov i OCHEN" vkysen, osobenn' esli s syharikami!!
proshy proshenija za latinizy...
AK
Dl'a etogo sypa ja otmytyi shpinat v kastryl'ke zalivajy vegetable stock (proporzija - priblizitel'no dve banochki na 1 lb.), dobavl'ajy limonnyi sok, sol' i perez po vkysy, a mozno eshe chto-nibyd' tipa tabasco dl'a ostroty. Otvariv ego takim obrazom gde-to minyt 20, ja vse eto delo zalivajy v blender i 'peremalyvajy' v p'yre. A potom obratno v kastryl'ky, na malyi ogon' i dobavl'ajy stakanchik kefira (cultured butter milk). I vse, syp gotov i OCHEN" vkysen, osobenn' esli s syharikami!!
proshy proshenija za latinizy...
AK
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Stepashka
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Щавель в нашем Save Way'е (на E Hillsdale, SMto) есть, правда, $1.39 за 3 листа (на суп надо брать 2 таких пучка, минимум). Еще в прошлом году осенью щавель был на фермерском рынке при College of San Mateo. Там вообще много очень свежих овощей и фруктов и вкусный (немецкий) черный хлеб. Если кто там еще не был, и живет недалеко, советую побывать(среда с 9 утра, суббота с 10, и до полудня, примерно).
А еще про щавель у меня была идея выращивать его на балконе. Семена раздобыть. Никто не пробовал? Растение ведь неприхотливое, в России вообще как сорняк росло.
А еще про щавель у меня была идея выращивать его на балконе. Семена раздобыть. Никто не пробовал? Растение ведь неприхотливое, в России вообще как сорняк росло.