COOKING AND CULINARY
13/07/2012 by Natasha M and Masha M
We are making Russian Salad or how Russians call it: Olivie Salad today:
Russian table on any special occasion is always decorated with a traditional Salad Olivie (Russian Salad). Here is a little bit of history. The real Olivie Salad was created by a French chef Olivie. This is salad was more than popular in his restaurant and it attracted way too many customers. The recipe was a top secret and the chef never told it to anyone. After Olivie passed away the ingredients were restored by one of his most passionate clients. The ingredients were way too expensive to follow so they were modified and applied to reality. So a meat of boiled quails was substituted to a chicken meat, the beef tongue was changed to ham, black caviar was modified into olives and capers were kindly transformed into dill cucumbers and green peas. The seasoning was also slightly adjusted from to a special French dressing of olive oil, mustard and egg yolks to a supermarket's mayo. Every house wife in Russia has got her own recipe for this famous holiday dish. carrots were added, cabbage and apples in some cases; they also modified the seasoning adding egg, egg yolk, mustard, lemon juice, salt and pepper and vegetable (sunflower) oil. Such dressing prevents the salad from going off and keeps it fresh in the fridge for 5-7 days.
We are making Russian Salad or how Russians call it: Olivie Salad today:
Russian table on any special occasion is always decorated with a traditional Salad Olivie (Russian Salad). Here is a little bit of history. The real Olivie Salad was created by a French chef Olivie. This is salad was more than popular in his restaurant and it attracted way too many customers. The recipe was a top secret and the chef never told it to anyone. After Olivie passed away the ingredients were restored by one of his most passionate clients. The ingredients were way too expensive to follow so they were modified and applied to reality. So a meat of boiled quails was substituted to a chicken meat, the beef tongue was changed to ham, black caviar was modified into olives and capers were kindly transformed into dill cucumbers and green peas. The seasoning was also slightly adjusted from to a special French dressing of olive oil, mustard and egg yolks to a supermarket's mayo. Every house wife in Russia has got her own recipe for this famous holiday dish. carrots were added, cabbage and apples in some cases; they also modified the seasoning adding egg, egg yolk, mustard, lemon juice, salt and pepper and vegetable (sunflower) oil. Such dressing prevents the salad from going off and keeps it fresh in the fridge for 5-7 days.
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Ingredients:
4-6 large potatoes peeled, boiled and diced
5-6 medium size carrots peeled, boiled and diced
1 cup of green canned baby peas
1- 2 apples, peeled and diced
4-6 boiled eggs diced
4-6 dill cucumbers (or green olives - optional)
1 cup diced white onion, about ½ onion (you need to pour a bit of boiled water on the top of diced white onion so it is not that spicy)
real mayo (1 cup)
1-2 small herrings chopped
200g of fresh ham diced
200g of boiled and diced chicken breast
1 small garlic clove, crushed
1 tbs finely chopped cilantro, spring onion, parsley or dill- optional
salt and pepper to taste
Preparation:
Mix all of the ingredients together, chill until ready to serve.
4-6 large potatoes peeled, boiled and diced
5-6 medium size carrots peeled, boiled and diced
1 cup of green canned baby peas
1- 2 apples, peeled and diced
4-6 boiled eggs diced
4-6 dill cucumbers (or green olives - optional)
1 cup diced white onion, about ½ onion (you need to pour a bit of boiled water on the top of diced white onion so it is not that spicy)
real mayo (1 cup)
1-2 small herrings chopped
200g of fresh ham diced
200g of boiled and diced chicken breast
1 small garlic clove, crushed
1 tbs finely chopped cilantro, spring onion, parsley or dill- optional
salt and pepper to taste
Preparation:
Mix all of the ingredients together, chill until ready to serve.
Masha M cooking Julia Childs' recipe for boeuf bourguignon for 6 1/2 hours:
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