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Video: Meringue mini tarts, borscht: Cook Russian at home

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    >>> russia's home to the olympics this year. but also the home of pretty unique and delicious dishes.

    >> one dish i can't wait to try is beef stroganof.

    >> good morning.

    >> good morning.

    >> i should say, it's privyet. what's more easy conversational?

    >> priviyet.

    >> let's start off with vodka. we're going to be drinking a lot of this.

    >> some of us.

    >> maybe.

    >> if you want it.

    >> you already know natalie's plans.

    >> i'm not a big vodka drinker.

    >> serve this cold?

    >> yes.

    >> i like it like that in the ice already.

    >> needs orange juice .

    >> wow. and then herring?

    >> yes, traditional russian herring. and this is a great little appetizer to have with your vodka. and so just a little salty treat to eat with dark bread and onions to break down that strong taste.

    >> and you say this is traditional peasant food , right?

    >> yes. yeah. it's a great little appetizer.

    >> okay. let's move on to the main event . the beef stroganoff .

    >> i've already sauteed and seasoned. carrots and garlic and mushrooms in here. going to take it out of my bowl, and we're going to add our beef tenderloin . and i like to use beef tenderloin , a soft, tender meat. you don't have to cook it much longer. and transfer everything out of the bowl here.

    >> okay.

    >> brown it to add lots of color.

    >> right.

    >> so add butter. we're going to add our beef.

    >> and you cut it really thin, then, right?

    >> yeah. thinly sliced and we're going to brown it, season it with a little bit of salt. let that brown.

    >> okay.

    >> let this brown and add our sauce. i already have my sauce made here. we're going to start with the roux. equal parts butter equal parts flour. put that down for a few minutes. add our milk, slowly whisk that in. already added some of our broth. and once that's all done, we're going to add it back into our pan.

    >> okay.

    >> once this is brown, you add the roux back into here. and serve it on top of egg noodles, right?

    >> yeah. also mashed potatoes or white rice . it's really, really delicious.

    >> we're going to be eating a lot of this over there. looking forward to it.

    >> yeah.

    >> mmm. that's good.

    >> so we're going to come back here. and we have some traditional russian beef. russia 's such a large recipe. each region's going to have a different variety on this. this is my take on it.

    >> and what do you serve it with?

    >> it's a beet soup?

    >> beets, carrots, tomatoes. and i serve with sour cream on top, fresh bread, little green scallion on top.

    >> and a nice little sweet at the end.

    >> that's delicious.

    >> and they are little tarts filled with fruit jelly or a lemon curd topped with meringue sauce on top.

    >> i'm going to like this.

    >> russia .

    >> i can't wait to get there. thank you so much.

    >> thank you.

    >> i keep forgetting you took russian.

    >> i took a year of it, which didn't get me

TODAY recipes
updated 2/6/2014 4:54:25 PM ET 2014-02-06T21:54:25

Recipe: Classic beef stroganoff

  • 1 1/2 pounds beef tenderloin, sliced into thin strips
  • 1 medium onion, diced
  • 2 small carrots, grated
  • 4 garlic cloves, finely minced
  • 10 white mushrooms, sliced
  • 1 1/2 cups milk
  • 1 cup beef stock
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon smoked paprika
  • Minced chives for topping
  • Serve with pasta or potato puree

1. Heat a large sauté pan over medium heat and add ½ tablespoon butter. Clean and slice mushrooms and add to hot pan. Season with a pinch of salt and sauté for a few minutes before adding onion, carrot and garlic. Continue to sauté until mixture is browned. Remove mixture from pan.

2. Into same pan, add additional tablespoon of butter and add sliced beef tenderloin. Season meat with salt and sear meat on medium/high heat until well-browned.

3. Meanwhile, in small sauce pan, melt the 1 tablespoon butter and whisk in flour to make roux. Cook over medium heat for 2 minutes, then slowly incorporate the milk, whisking constantly so no clumps form. Cook until milk thickens, then add stock. Pour sauce over the browned beef and return the mushroom and onion mixture to the pan. Add black pepper and paprika. Simmer mixture over medium heat for 8 to 10 minutes and add additional salt to taste, if necessary. Serve immediately with pasta or potato puree. Can add minced chives for contrasting color.

Recipe: Classic beef borscht

  • 1 pound highest quality stew beef (beef chuck, boneless beef ribs), chopped into 1-inch cubes
  • 8 cups beef broth (add more for thinner consistency)
  • 4 medium garlic cloves, minced
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 2 medium red beets, diced
  • 2 large potatoes, cubed
  • 2 celery sticks, diced
  • 2 cups shredded cabbage
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon ground black pepper
  • 2 teaspoons sea salt
  • 1/2 teaspoon ground cumin
  • For sauce:
  • 1 small onion, diced
  • 1 cup tomato sauce/puree
  • 3-4 tablespoon fresh tomato ketchup
  • 1 cup beef broth
  • Ground black pepper, salt
  • For serving:
  • Olive oil mayonnaise, sour cream, diced green onion and/or fresh bread

1. Heat a large sauté over medium/high heat and add several tablespoons of canola oil. Season beef with salt and sear the meat until darkened. Transfer beef into large soup pot. To same sauté pan, add mirepoix ingredients: onion, carrot and celery. Sauté until golden brown. Remove mirepoix and add to beef. Deglaze pan with beef broth.

2. Add remaining beef broth, salt, ground pepper, ground cumin, garlic and beets. Stir, cover and reduce heat to low. Braise the meat for 1 hour until tender.

3. Prepare the sauce. Sauté the onion in a tablespoon of oil over medium heat until golden brown. Add tomato puree, ketchup, 1 cup water and season lightly with black pepper and salt. Simmer on low heat for 7 to 8 minutes then set aside.

4. After braising meat for 1 hour, add potatoes, prepared tomato sauce, cabbage, dill and parsley. Set heat to medium and cook uncovered. Bring the soup to a simmer then set a timer for 15 minutes. After 15 minutes, cover and remove from heat. Serve with ½ tablespoon of mayonnaise or 1 tablespoon sour cream, sprinkle of green onion and fresh toasted bread.

Note: Soup can be prepared a day ahead and refrigerated. The flavors will develop more overnight, resulting in a more savory soup. Simply reheat pot over medium heat

Recipe: Lemon curd and raspberry meringue mini tarts

  • 1 Pillsbury premade, rolled pie crust (usually sold next to Pillsbury croissant and dinner roll dough in the refrigerated section)
  • For lemon curd:
  • 1 extra-large egg, plus 2 extra-large egg yolks
  • 1/2 cup white granulated sugar
  • 1/3 cup fresh-squeezed lemon juice
  • 4 tablespoons unsalted butter
  • For raspberry coulee:
  • 2 cups frozen or fresh raspberries
  • 1 cup white granulated sugar
  • For meringue frosting:
  • 2 extra-large egg whites
  • 2 tablespoons white granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/3 cup white granulated sugar
  • 3 tablespoons water

Preheat oven to 350 degrees.

Prepare the lemon custard:

Whisk together egg, egg yolks, sugar and lemon juice in a small saucepan. Heat over low-medium heat, stirring constantly until mixture thickens and almost simmering. Remove from heat as soon as you see any bubbles break the surface. Whisk in butter until melted, cover saucepan and let cool to room temperature.

Prepare the tart shells:

Unroll pie crust and using a rolling pin, gently extend the dough even further. Cut out circles using a 1 ½ inch round cookie cutter. Knead left over dough together and roll out dough again. You will need 24 pieces. Transfer dough into ungreased, non-stick mini cupcake pan. Line each cup with dough. Spoon lemon custard into each cup, leaving a bit of space at the top.

Bake in preheated oven for 15 minutes or until edges of pastry are golden brown. Remove from oven and use a small spoon to remove the tarts from the pan onto a wire rack to cool. Don't cool them in the pan; the crust will become soggy!

Prepare the raspberry sauce:

Place berries and sugar into a small saucepan. Heat over medium heat and bring mixture to a simmer. Cook for about 10 minutes. Remove from heat and strain through a fine-mesh strainer, using a spatula to help separate the sauce from the seeds. Discard seeds. Place the sauce into a dispenser bottle. You can keep the leftover sauce refrigerated for a few weeks, great on pancakes!

Prepare the frosting when tarts are cooled:

Place egg whites, 2 tablespoons sugar and cream of tartar into mixer bowl. Whisk egg whites on high speed until stiff peaks form. Meanwhile, place remaining 1/3 cup sugar and 3 tablespoons water into an extra small saucepan and bring to a simmer over medium heat. Do NOT stir. Cook for about 8 to 10 minutes until sugar reaches "soft ball stage" or 240 degrees (you can test the syrup by dipping the end of a spoon into the syrup then into iced water - the syrup should set up immediately into a soft taffy). Turn mixer on to high speed and carefully pour hot syrup into the egg whites. Continue whisking on high speed until egg whites are thick and very glossy.

Transfer frosting into a star-tipped pastry bag and pipe onto tarts. You can pour the raspberry sauce over the top of the frosting OR onto the lemon custard before frosting or do both. Garnish with mint leaves. Keep refrigerated if not serving immediately.

Serving Size

24 servings


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