Cookbook

[ExtraHye]

Actually, I already made it. With barley. After beginning cooking I realized that I didn't have flour So I just omitted that step. It still turned out pretty good, I'm happy to report.

Great job!!

 

When is your wedding?

[Johannes]

zarmalai joghovurd eq 366 post yev voch mek@ Lolikov Dzvadzegi ( Pamidorov Dzvadzegh ) Retsept@ chi drel

ba espes ban k@lini toghnenq mer haykakan Traditsyonal Jash@ kori ?>?

 

 

Ձուածեղ՝ ըստ Յովհաննու

Մեկ ու կէս գդալ արդար իւղ դնել տապակին ու յատակը վառել: Ջարդած կարմիր, կանաչ (կամ երկուսը միատեղ) տաքդեղ եւ մանր փրթած թարմ սոխ դնել տապակին: Սոխին կարող է փոխարինել սխտորը (եթէ մարդկանցից հեռու ես ապրում):

 

Մի լաւ թառամելուց ետք, կարելի է աւելացնել (կտրել) 3 ձու:

 

Նախապէս ձուերին խառնել կարմիր փոշի կամ մածոյց պղպեղ, աղ, վայրի ծօթրի՞ն (origano): Հանդարտ կրակի վրայ դրուած տապակին աւելացնել. բարակ փրթած պանրի շերտեր, սեւ ձիթապտուղներ, կծու ketchup:

 

Պանրի շերտի փոխարէն կարելի է գործածել երշիկի կամ ապուխտի շերտեր: Կարելի է աւելացնել անանուխի, ծօթրինի եւ այլ կանաչեղենի թերթիկներ: Կարելի նաեւ իւղի քանակը պակասեցնել եւ փոխարէնը՝ թարմ լոլիկի միջուկ դնել:

 

Իսկ ինչո՞ւ չէ՝ մանր աղացած իւղոտ միսը սոխով (սոխարած) մի լաւ տապակել, ետքը թարմ հաւկիթ աւելացնել: Կամ՝ հաւկիթ տապակել, ետքը վրան ծեծած սխտորով մածուն աւելացնել:

 

Ու եթէ Յովհաննէսն է պատրաստողը, հաստատ համեղ է ձուածեղը:

 

Edited April 10, 2009 by Johannes

[Nané]

Actually, I already made it. With barley. After beginning cooking I realized that I didn't have flour So I just omitted that step. It still turned out pretty good, I'm happy to report.

 

Good job. The flour is just a thickening agent. Not essential.

 

Now it's time to make borsch.

[Nané]

This is really yummy if you like veggies. Made it last week for co-workers and it was a hit.

Grilled_Vegetable_Terrine.pdf

[Nané]

Aneta jan are you looking for a flavored one or the classic?

 

4 garlic cloves - mid size

1 teaspoon salt - i use kosher

two cans of chick-peas. regular size. i think its either 12 or 16 oz. not sure

1/2 cup tahini

1 fresh lemon juice

1/4 cup olive oil. i only use very high quality olive oil as i love it

1/4 cup fresh parsley leaves

pinch of paprika

 

Azat - I just realized you don't put cumin in your hummus. Do you not like the taste of it?

[MosJan]

yes espes grel;ov cham haskanum pit achqs tesni yerb eq yepelu mez el hravireq ??

[Anoushik]

Now it's time to make borsch.

LOL! Care to share the recipe?

[Nané]

LOL! Care to share the recipe?

 

OK. Let's see. I always eyeball the measurements when cooking borsch but I will try to estimate.

 

Nane's Borsch Recipe

 

Ingredients

 

2-3 tbsp of butter or olive oil

1 medium onion (I prefer red but you can use white or yellow as well), chopped

1 medium or 2 small beets, peeled and julienned (about 2" long)

1 medium or 2 small carrots, peeled and julienned (about 2" long)

2 medium potatoes, cubed

1/4 head of white cabbage, shredded

1/4 cup of tomatoe paste

4 cups of beef broth (or you can use vegetable stock if not using meat)

about 1/2 pound of cooked beef or 2-3 beef shanks

salt and pepper

 

Cooking the beef (skip this step if making a vegetarian version)

1. Cook the pieces of beef or shanks in 5 cups of water until very tender. The bone marrow in shanks makes the broth very fatty, so if you are trying to avoid fat calories remove the marrow or use lean beef.

2. Once the beef is cooked, remove the pieces and strain the broth. Measure 4 cups for the borsch and set aside.

 

 

Preparing the borsch

1. Melt/heat the butter or olive oil in a large pot over medium heat. Add the onions and saute for about 5 mins.

2. Add the beets, carrots and potatoes and sweat them for about 5 mins.

3. Add the cabbage and tomatoe paste. Stir well and cook for about 5 mins more.

4. Add the stock and cooked meat (if using) and bring the soup to a boil. Reduce the heat and simmer for about 15-20 mins or until the potatoes are cooked.

 

Drop a spoonful of sour cream and sprinkle chopped parsley or cilantro before serving.

 

Make sure you have the following on the table:

 

Russian style dill pickles (not marinated)

Russian style strong black bread (Soldier bread is really good, can buy it from Jons)

Russian vodka

 

Sit down and enjoy your first borsch with your hubbie

Edited April 8, 2009 by Nané

[Anoushik]

Thank you!

[Anoushik]

2. Add the beets, carrots and potatoes and sweat them for about 5 mins.

What does it mean to "sweat" vegetables? I saw it in other posts as well?

Make sure you have the following on the table:

 

Russian style dill pickles (not marinated)

Russian style strong black bread (Soldier bread is really good, can buy it from Jons)

Russian vodka

LOL, otherwise wouldn't be the same, of course

[vava]

You take the carrots and onions to the gym, get on the tread mill, and...

 

No, actually:

 

"Sweating" applies to the aromatic vegetable base of a recipe and simply means for you to start those veggies cooking before other ingredients are added. The goal is to soften the vegetables without browning them and let their flavors get a chance to start mingling.

 

Sweating is similar to sautéing in that it is usually done in a pan on the stovetop with a relatively small amount of oil. Unlike sautéing, you want to sweat vegetables over a medium heat and you don't want the vegetables to start browning. Look for the vegetables to start glistening and softening around the edges, then move on to the next step in the recipe.

 

This technique is often used in recipes where those aromatics will be a background flavor base rather than main ingredients in the dish. It's also used a lot in slow-simmered dishes where the vegetables will continue to cook over a long stretch of time, like with braises and soups.

[Nané]

Good luck with the borsch Anushik jan. Let us know how it turns out. I will try to avoid (or will explain) cooking jargons in the future.

[ExtraHye]

Good luck with the borsch Anushik jan. Let us know how it turns out. I will try to avoid (or will explain) cooking jargons in the future.

Wow Nane, you're an excellent cook!! Keep them coming

[Azat]

The egg is used if you prefer not to stand over the soup and stir it continously. It ensures the water and yogurt bind.

 

I beat the yogurt with the egg and 1 tbsp of flour before adding the water (which should be hot).

Anushik jan Aneta is correct. However i have found that by just adding the flour you are doing the same action. The flour suspends the yogurt well in water and does not allow for heavy curdling(sp?)

[Azat]

Azat - I just realized you don't put cumin in your hummus. Do you not like the taste of it?

I love cumin and add it to lobi and things more hardy. I love a simple hummus...

[Azat]

OK. Let's see. I always eyeball the measurements when cooking borsch but I will try to estimate.

 

Nane's Borsch Recipe

 

Ingredients

 

....

 

Russian vodka

 

Sit down and enjoy your first borsch with your hubbie

Aneta jan this looks great especially the last ingrediant to that great meal... Im working from home today and all I can think about is making one now

 

If you dont mind allow me to list the veggie version that I make

 

http://cookbook.armenians.com/viewrecipe.php?id=144

 

[Nané]

Aneta jan this looks great especially the last ingrediant to that great meal... Im working from home today and all I can think about is making one now

 

If you dont mind allow me to list the veggie version that I make

 

http://cookbook.armenians.com/viewrecipe.php?id=144

 

Yum yum yum ... next time I'm going to add garlic and bay leaf to my borsch. Peppercorn sounds interesting too. Have you ever made borsch with pickled cabbage?

[Nané]

AzatJan LA xanut gites or "grill planks" a vajarum ???

cider, oak or apple ??

 

"Plank grilling brings the satisfying flavor of natural wood smoke to a variety of grilled meats, fish, and poultry, in a convenient cooking technique that's simple and satisfying"

http://www.grillplanks.com/

 

Step 1: Soak the plank for 30 minutes or more.

http://www.grillplanks.com/images/stepone.jpg

This will allow the wood to smolder and not incinerate during grilling.

Moist heat lets meat retain its tenderness and natural juices until serving.

 

 

 

Step 2: Place the plank on medium/high grill.

 

 

http://www.grillplanks.com/images/stepthree.jpg

Placing the plank on the grill 2 to 3 minutes before adding meat or vegetables will allow the plank to cure over the fire and start to smoke.

The plank can be turned over during the curing process to prevent warping.

 

Step 3: Place food on the plank, cover the grill, and cook until done.

 

http://www.plankcooking.com/images/BBQPlank1a.jpg

 

 

Cooking times will vary depending on the food item.

 

>>>>>>>>>>>

 

The longer you soak the plank, the better. More moisture will be available during cooking, allowing for the longer cooking times required for larger cuts of meat.

Try using wines, fruit juices, or ciders when soaking the plank. This will add unique flavors to the food.

When using a charcoal grill, let the fire spread throughout the charcoal and the flames recede below the cooking grates. When using a gas grill, set heat at 425°.

To prevent sticking, apply any type of cooking oil to the plank surface.

Keep a spray bottle handy to extinguish any flare-ups while cooking. The plank should rarely flare up if it is properly soaked and the grill is kept covered.

 

OK. I just spent the last hours reading ALL of the posts under this thread. Very interesting

 

Mos, I'm pretty sure you have found the planks you were looking for back in 2005 but in case you have not - Cost Plus World Market has several variaties.

[Azat]

Yum yum yum ... next time I'm going to add garlic and bay leaf to my borsch. Peppercorn sounds interesting too. Have you ever made borsch with pickled cabbage?

I have Anushka jan. However every time i get a good pickled cabbage I make mashed potatoes mix the cabbage and make perashki

 

[Nané]

Azat jan -

 

I am planning to make the big poofy, braided Easter bread, sprinkled with sesame seeds for this Saturday.

 

Is this the recipe for that? http://cookbook.armenians.com/viewrecipe.p...category=Pastry

 

The recipe I have found in my so called "Armenian Cookbook" also calls for a thing called mahleb (which I found) and mastic (which I have not found yet). Know anything about mastic or it's function/importance?

 

 

[Nané]

I have Anushka jan. However every time i get a good pickled cabbage I make mashed potatoes mix the cabbage and make perashki

 

Interesting! I have never made perashki with cabbage. Care to share the perashki dough recipe?

[MosJan]

OK. I just spent the last hours reading ALL of the posts under this thread. Very interesting

 

Mos, I'm pretty sure you have found the planks you were looking for back in 2005 but in case you have not - Cost Plus World Market has several variaties.

 

 

 

Nane jan yes i have but now i'm all in to smoking it

 

BTW. this is what i will be doing tonight an d tomorrow, today is the kilning day, it will be ready tomorrow for smoking

[Anoushik]

Interesting! I have never made perashki with cabbage. Care to share the perashki dough recipe?

Azat, I was about to ask about the perashki dough recipe as well. Can you share please?

[Azat]

Azat jan -

 

I am planning to make the big poofy, braided Easter bread, sprinkled with sesame seeds for this Saturday.

 

Is this the recipe for that? http://cookbook.armenians.com/viewrecipe.p...category=Pastry

 

The recipe I have found in my so called "Armenian Cookbook" also calls for a thing called mahleb (which I found) and mastic (which I have not found yet). Know anything about mastic or it's function/importance?

 

Im so sorry. I just got this. yes it is the recipe

 

let me put the perashki recipe later on tonight

 

[Azat]

Peroshki dough

1 package active dry yeast (.25 ounce package)

1/4 cup warm water

1 cup milk

3 eggs

1/2 cup vegetable oil

2 tablespoons granulated sugar

1 teaspoon salt

4 cups all-purpose flour

 

Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.

 

Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.

 

Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.

But to be honest I have only made it from scratch maybe 5-10 times in my life...

 

I just go and buy the pizza dough from trader joes or the frozen bread dough from super market

 

For the filling I use the following

1 lb potatoes, peeled and mashed

2 table spoons of butter

1 med onion, chopped - fried

1/2 -3/4 lb sauerkraut, drained

2 tbsp caraway seeds

1 table spoon of paprika

salt and pepper to taste.(i like to add some Aleppo peppers as I love spicy food)

 

I also make a filling with cheese sometimes

1 lb cheese half feta/half farmers cheese(tvorog)

small bunch of dill, parsley and tarragon chopped(do it to taste)

pinch of black pepper

I sometimes add a small amount of mozzarella as well but thats optional

Edited April 14, 2009 by Azat