River and Terran make Russian Cuisine with Chef Steve!

The boys make Baklava, Blintzes, Beef Stroganoff and Olivier Salad.

Crepe recipe for the Blintzes

Ingredients
– 4 eggs
– 1 cup flour
– 1/3 cup sugar
– 3/4 cup milk
– 1/4 cup water
– 1 tsp vanilla
– pinch of salt
– non-stick high heat oil

Directions
Mix together eggs, milk, water and vanilla. In a separate bowl, mix dry ingredients. Slowly mix the dry ingredients into the wet ingredients. Heat up the oil in the pan. Add 1/4 cup of the batter. Swirl it around and cook for about 2 minutes. Flip and cook for about 30 seconds.

Filling recipe for the Blintzes

Ingredients
– 1 cup ricotta cheese
– 8 ounces of cream cheese
– 1/4 cup of sugar
– 1 large egg yolk
– 2 tsp of fresh lemon juice
– 1 tsp of vanilla
– pinch of salt

Directions
Mix all ingredients together. Add a spoonful to the middle of each crepe. Fold in top and bottom or crepe. Fold in each side to create a square.

Beef Stroganoff Recipe

Ingredients
– 4 lbs tender beef (such as filet mignon, or rib eye, grass fed. A poor quality steak will be tough and chewy).
– 12 tbsp of butter
– 1 large yellow onion
– 2 pounds of cremini or baby bella mushrooms
– 2 cups beef broth
– 2 tbsp arrowroot
– 4 tbsp cognac
– 3/4 cup sour cream
– 3/4 cup heavy cream
– 1 tbsp Worcestershire sauce
– 2 tbsp dijon mustard
– fresh dill
– salt and pepper
– paprika
– egg noodles

Directions
Generally served on a bed of egg noodles (we used gluten free egg noodles), or mashed potatoes. You may use buckwheat khasha, or cauliflower rice, as well.

1. Slice the beef across the grain into thin strips. Salt and pepper the beef to taste.

2. Melt 2 tablespoons of butter in a large skillet over medium-high heat.

3. Sear the beef strips until brown on all sides. Remove from pan to a plate and set aside.

4. Mount the remaining two tablespoons of butter in same skillet.

5. Cook the mushrooms, onions, and garlic until tender.

6. Sprinkle the flour over the cooked vegetables in the skillet and stir for one minute.

7. Turn the heat to low and whisk in the beef broth slowly.

8. Allow the broth mixture to come to a simmer and thicken.

9. Once the mixture has thickened, stir in Dijon mustard, paprika, and sour cream.

10. Stir in the reserved strips of beef and simmer over low heat for 10 minutes.

11. Serve over hot cooked egg noodles (or Khasha, or cauliflower rice).

Radish Salad Recipe

Ingredients

– 15 red radishes sliced thin
– 1 English cucumbers
– 3 medium carrots
– 1 cup frozen peas
– 6 small kosher dill pickles
– ¾ cup diced smoked ham (optional)
– finely chopped dill, to garnish

Dressing
– 1 cup sour cream
– 2 tbsp fresh dill chopped fine
– juice of one lemon
– Salt and pepper to taste

1. Wash and dry radishes. Slice off the tops and bottoms. Thinly slice radishes

2. Cut cucumber in half then into 1/4” slices

3. Rough chop pickles and ham

4. Add all ingredients into a mixing bowl

5. Make dressing. Add all ingredients into a separate bowl and whisk together

6. Add dressing to salad and mic thoroughly.

7. Garnish with Fresh Dill and Paprika