The ‘stuffing’ principle seems very predominate in Russian cooking, from pelmeni (little meat dumplings) and vareniki (dumplings with potato & cheese) golubzi (stuffed cabbage), meat or cheese blintzes and of course, blini wrapped around lox.
Then there’s kulebiaka, the ‘grand’ oblong pie, that features several fillings. Its main distinction from any other Russian pie is that the quantity of the filling should be two or three times the quantity of pastry.
The word was derived from the verb ‘kulebyachit’ meaning to make with hands, to shape, to bend and to knead. This pie contained a flavorful mixture of salmon, rice, cabbage, mushrooms, shallots, hard-boiled eggs, dill and/or visiga — a spinal marrow of the sturgeon.
The crust was classically made with a yeast dough or puff pastry, although modern adaptations often include French crepes. In the 19th century, French chefs, who had worked in Russia, brought the recipe to France and adapted it to modern cookery.
This kulebiaka has a wonderful flavor with its many layers. I wanted to make it in the authentic oblong style but it can easily be baked in a 9-inch deep dish pie pan.
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Russian Salmon & Cabbage Pie
Votes: 4
Rating: 4
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Ingredients
- 3 Tbsp butter,
- 1 red onion, diced
- 230 grams fresh mushrooms, sliced
- 340 grams green cabbage, cored & shredded
- 1 Tbsp balsamic vinegar
- salt & pepper to taste
- 1 Tbsp olive oil
- 454 grams skinless salmon fillet
- 2 sheets frozen puff pastry, thawed
- 2 cups short grain, brown rice, cooked
- 1 egg, hard-boiled & chopped
- 100 grams sharp cheddar cheese, shredded
- 1/2 cup fine bread crumbs
- 2 Tbsp fresh dill OR parsley, chopped
- 1 egg, beaten with 1 Tbsp water for egg wash
Ingredients
- 3 Tbsp butter,
- 1 red onion, diced
- 230 grams fresh mushrooms, sliced
- 340 grams green cabbage, cored & shredded
- 1 Tbsp balsamic vinegar
- salt & pepper to taste
- 1 Tbsp olive oil
- 454 grams skinless salmon fillet
- 2 sheets frozen puff pastry, thawed
- 2 cups short grain, brown rice, cooked
- 1 egg, hard-boiled & chopped
- 100 grams sharp cheddar cheese, shredded
- 1/2 cup fine bread crumbs
- 2 Tbsp fresh dill OR parsley, chopped
- 1 egg, beaten with 1 Tbsp water for egg wash
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Votes: 4
Rating: 4
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Instructions
In a skillet, melt butter & saute onion about 7 minutes over medium-low heat. Stir in mushrooms, cabbage & vinegar; increase heat to medium. Cover skillet & cook 4 minutes; uncover, toss & cook 2 more minutes. Remove vegetables from skillet, season with salt & pepper to taste; set aside.
Wipe out skillet, add oil & set over medium-high heat. Add salmon & season lightly with salt & pepper. Cook salmon 5 minutes per side; remove to a plate & let cool. Flake salmon into large chunks & set aside.
Spread brown rice over bottom pastry. Peel & chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with fresh dill.
Preheat oven to 375 F. Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush edge of bottom pastry with egg wash & place second sheet of pastry directly on top. Use a fork to crimp down edges so sheets of pastry will adhere. Cut a few small slits in the top of pie to allow steam to escape. Brush pastry with remaining egg wash. Bake 35-40 minutes until pastry is puffed & golden.
The key components needed when preparing a baked pasta meal lies in selecting a good durum wheat pasta, tossed through a rich, creamy sauce with the addition of proper seasonings and the right cheeses.
Baked spaghetti is more accommodating to busy schedules than stove top pastas. Part of the charm of a baked pasta dish is being able to assemble it completely and refrigerate until time to bake. The results will be good but not great. You are better off making the components ahead of time — saute the vegetables, cook (meat) sauce, combine the cheeses, boil the pasta and then combine everything just before baking.
Oven baked pasta has a long history with many variations. Ingredients will vary depending on regional traditions and approaches. A few things that always work for me are; choosing a good durum or egg pasta, cook it al dente, season each element of the dish, be generous with the sauce but go easy on the cheese and if you choose to use a crumb topping, make your own and keep it coarse.
Today’s BAKED SPAGHETTI with MEAT SAUCE  recipe is a very simple one I used many years ago in the restaurant industry. It was put out by the Campbell’s  soup company and worked well in the commercial setting. It can be changed up with beef, pork or chicken, all with good results.
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Oven Baked Spaghetti with Meat Sauce
Very filling as well as satisfying.
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
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In a large pot, cook spaghetti in salted boiling water for 8-10 minutes or until al dente; drain & set aside. In a medium skillet, brown meat with onion, green pepper, garlic & spices.
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Preheat oven to 350 F. Add soups & water to skillet & stir. Combine pasta with 'meat sauce' mixture, mixing well.
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Spread mixture into a 9 x 9-inch baking dish; top with shredded cheddar & sprinkle Parmesan over all. Bake for 20-25 minutes & serve.
Anyone growing a vegetable garden will now be reaping the benefits of all your hard work. Have you ever stopped and thought about how many summer vegetables are fantastic for hollowing out and stuffing? Any vegetable with a fairly sturdy shape can become an edible vessel for dinner. All we need to do is scoop out the middle and fill the inside with a stuffing of our choice. A little time in the oven until everything is heated through and dinner is ready!
When my siblings and I were growing up, my mother had many unique ways of teaching us how to take responsibility. On one side of her huge farm vegetable garden, she designated a ‘strip’ each for the three of us older siblings. The strips were each about 4 feet (1.22 m) wide and the length of her garden. The deal was that we could grow whatever we choose to, but it was ours to weed and care for all summer. At the end of the season, it was fun to see who had the most success. One of my sisters absolutely loved to grow pumpkins as they grew fast and large. I can’t really remember my mother stuffing a lot of vegetables but the idea of stuffing ‘things’ always appeals to me. The blended flavors make for some pretty tasty meals.
I couldn’t resist making a few kinds even if I’m not a vegetable gardener. These blog recipes have been adapted from tasteofhome.com which just happens to be one of my favorite recipe companies.
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Stuffed Onions, Tomatoes & Zucchini with Herb / Cheese Bread Sticks
If your a vegetable lover, this meal is for you.
Votes: 1
Rating: 5
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Ingredients
Tomato & Zucchini Filling
Ingredients
Tomato & Zucchini Filling
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Votes: 1
Rating: 5
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Instructions
Stuffed Onions
Cut a 1/2" thick slice from tops; discard. Trim just enough off bottom for onions to stand upright. Scoop out all but outer 2 or 3 layers from each onion. Chop scooped out onion reserving 2/3 of it for tomato/zucchini filling.
Cook bacon until crisp; transfer to a paper towel, reserving fat in skillet. Add onion, celery, salt & pepper to skillet; saute, stirring until vegetables are softened, about 5 minutes. Add garlic & saute, stirring about 1 minute. Transfer mixture to a bowl & stir in spinach, bread crumbs, margarine, chicken broth & bacon; cool.
Preheat oven to 425 F. Arrange onion shells, open sides up, in a small baking pan. Add 1/2 cup water & cover tightly with foil. Roast onions until JUST tender. Do not over bake! Remove from oven. Lift carefully to work surface & fill with stuffing. Set aside until tomatoes & zucchini are prepared.
Stuffed Tomatoes & Zucchini
Cut a thin slice off the top of each tomato; remove core, discard. Using a melon baller, scoop out pulp, leaving a 1/2" shell. Reserve pulp. Invert tomatoes onto paper towels to drain. Slice each zucchini into thirds. Using melon baller, scoop out centers, leaving one end of each piece in tact to hold filling.
In nonstick skillet, cook turkey & reserved, chopped onion until meat is no longer pink; drain. Stir in basil, salt, pepper & reserved tomato & zucchini pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes. Stir in rice, cheese & pesto; heat through. Cool slightly; spoon into tomato & zucchini shells.
Preheat oven to 350 F. Place any remaining filling in the bottom of a 9 x 13-inch baking pan. Place stuffed onions, tomatoes & zucchini on top. Bake, uncovered, for about 20-25 minutes. Do not over bake as it is best when vegetables still have a bit of crispness rather than being completely soft or mushy.
Herb / Cheese Bread Sticks
In a large bowl, combine the first 8 ingredients. Cut in butter until mixture resembles fine crumbs. In a small dish, beat egg & divide. In another dish, whisk yogurt with 1/2 beaten egg. Stir into dry ingredients until mixture forms a ball.
Preheat oven to 400 F. Divide into 12 pieces & roll each into an 8" length. Lay on a parchment lined baking sheet. Brush with remaining beaten egg & sprinkle with poppy seeds. Bake for about 20 minutes or until golden. Cool on wire rack.
Recipe Notes
- Don't hesitate to add some tomato sauce to your tomato/zucchini filling if you think it needs a little more flavor.
Brunch! The word evokes thoughts of a lazy week-end morning, sleeping late, eating ‘brunch’ while sipping a glass of sangria in the late morning or early afternoon.
In the food industry, brunch was a fun meal to prepare. Being a combination of both breakfast & lunch means the options are endless. If you are serving a large amount of people, generally eight food groups make up the menu along with beverages. I always enjoyed the visual beauty of a large brunch presentation all carefully prepared and set out.
At our house, Brion and I have always been early risers so brunch isn’t a meal that really works for us. That being said, I do have some special memories of a time when we enjoyed brunch.
It was in the south of France. In 2001, after we had left Paris, we drove 613 km (380 miles) south to the sleepy village of St. Thibery. This little medieval village, population of 2481, can be traced back more than 4000 years of known history.
As I had mentioned in an earlier blog, my sister Loretta had joined Brion and I on this French vacation. For this segment of the trip we had rented an apartment in St Thibery to use as ‘home base’ during our time there. Many of these houses are from the 14th, 15th and 17th century. The apartment was quaint but adequate even having a roof top patio. What’s not to love, amidst the beautiful French vineyards, close to that blue Mediterranean.Â
We spent about a week in St Thibery and it was there that the three of us made some special memories enjoying our leisure French brunches. In view of all the world crisis we are experiencing today, I cherish the many memories we have from our world travels in more peaceful times.
A few brunch options that I think are noteworthy and would like to share with you today are Bacon & Egg Croissants with Lime-Ginger Fresh Fruit, Peaches & Cream French Toast as well as Asparagus Cordon Bleu Crepes.
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Bacon & Egg Croissants/Lime-Ginger Fresh Fruit * Peaches & Cream French Toast * Asparagus Cordon Bleu Crepes
Votes: 1
Rating: 5
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Ingredients
Peaches & Cream French Toast
Asparagus Cordon Bleu Crepes
- 8 crepes, plain
- 680 grams fresh asparagus spears
- 8 thin slices ham
- Dijon mustard, old fashioned, grainy
- 8 slices Swiss cheese
- 2 tomatoes, peeled, seeded, chopped
- fresh parsley, snipped
- dried tarragon, crushed (optional)
- 3 Tbsp margarine
- 3 Tbsp flour
- 1/2 tsp dried tarragon, crushed
- 1/2 tsp salt (dash of pepper, if preferred)
- 1 1/2 cups half & half cream
- 85 ml mushrooms, sliced, drained
Ingredients
Peaches & Cream French Toast
Asparagus Cordon Bleu Crepes
- 8 crepes, plain
- 680 grams fresh asparagus spears
- 8 thin slices ham
- Dijon mustard, old fashioned, grainy
- 8 slices Swiss cheese
- 2 tomatoes, peeled, seeded, chopped
- fresh parsley, snipped
- dried tarragon, crushed (optional)
- 3 Tbsp margarine
- 3 Tbsp flour
- 1/2 tsp dried tarragon, crushed
- 1/2 tsp salt (dash of pepper, if preferred)
- 1 1/2 cups half & half cream
- 85 ml mushrooms, sliced, drained
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Votes: 1
Rating: 5
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Instructions
Cheese Sauce
In a small saucepan, melt butter. Stir in flour, dry mustard salt & pepper. Add milk. Stir constantly over medium heat until mixture thickens & bubbles. Reduce heat to low & stir in cheese. Cook, stirring constantly, until cheese is melted. Keep warm.
Lime-Ginger Fresh Fruit
In a saucepan, mix sugar & cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring constantly. Cook & stir until thickened. Remove from heat. Stir in lime peel, lime juice & gingerroot.
In a large bowl, gently toss prepared fruit. Pour lime mixture over fruit; gently toss. Cover & refrigerate until ready to serve.
Bacon & Egg Croissants
Cook bacon until crisp. Drain on paper towels. Split croissants, lay on a barely warm griddle to warm. In a saucepan, pour water to a 3" depth & bring to boiling. Reduce to simmering. Break an egg into a shallow dish; gently slip into water. Repeat with the remaining 3 eggs. Cook 2 -3 minutes. Remove eggs from water with a slotted spoon.
Place 2 bacon slices on bottom half of each croissant then top with a poached egg. Ladle some cheese sauce over egg, placing croissant top on the side. Serve with side dishes of Lime-Ginger Fresh Fruit.
Peaches & Cream French Toast
In a small bowl, whisk eggs & 3 Tbsp peach preserves. Beat in half & half. Place a single layer of bread slices in a 9 x 13-inch baking dish. Pour egg mixture over bread. Cover & refrigerate a few hours or overnight until most of the liquid is absorbed. In a small bowl, beat 1/3 cup peach preserves & 4 Tbsp softened margarine with an electric mixer on high until fluffy; set aside until ready to serve.
At serving time, Heat griddle to medium-high heat; melt 2 Tbsp margarine. Add bread slices & cook until lightly browned, turning once. Serve French Toast topped with peach butter & fresh peach slices. Sprinkle with toasted almonds & powdered sugar.
Asparagus Cordon Bleu Crepes
Prepare crepes (see recipe on 'French Crepe' blog from July 25/16). Trim asparagus spears. In a large saucepan, cook asparagus spears in boiling salted water just until tender-crisp; drain. Place a slice of ham on each crepe. Spread ham slice with mustard. Top with a slice of cheese, asparagus spears & tomatoes. Sprinkle with parsley & tarragon, as desired.
Roll up crepes. In a 13 x 9-inch baking dish, place crepes seam-side down. Preheat oven to 375 F. In a medium saucepan, melt margarine; blend in flour, 1/2 tsp tarragon, salt & pepper. Whisk in half & half, stirring constantly over medium-high heat until mixture thickens & bubbles. Stir in sliced mushrooms. Pour sauce over crepes in baking dish. Bake 25 minutes or until heated through.
Recipe Notes
- Lime-Ginger Fresh Fruit adapted from from pillsbury. com
- Brunch ideas adapted from Pat Jester's Brunch Cookery (1979)