Tashkent Carrot Salad

When we had an anniversary dinner at the Russian Tea Time restaurant in downtown Chicago, I promised to develop some of the recipes we love from there. The first one is the Tashkent Carrot Salad, a fresh, light side dish that will give you something new and easy to do with carrots. Adjust the amount of seasoning to your taste.

Ingredients

1 lb. carrots
1 tbsp. sugar
2 cloves of garlic, minced
4 tbsp. olive oil
4 tbsp. white vinegar
1 tsp. ground coriander*
1/2 tsp. Hungarian paprika
Salt and pepper to taste

Directions

Peel carrots and chop off ends. Coarsely grate the carrots, then mix with sugar and minced garlic. Combine the rest of the ingredients, and let marinate for 4-6 hours. Mix thoroughly before serving as juices tend to drain to the bottom of the bowl. Serve at room temperature or slightly chilled.

Makes 4 side servings.

*Coriander, the seed of the cilantro plant, is widely used in Mediterranean, Asian, and some African cooking. If you buy whole seeds, like we do, they can be easily ground in a coffee grinder or food processor, or mortar and pestle or molcajete if you have one. We like the seeds coarsely ground to add some texture and an extra zing of flavor.

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Beef Stroganoff

Beef stroganoff at 1:00

This recipe is a result of our lovely anniversary dinner at the Russian Tea Time in downtown Chicago. While everyone likely has a family-approved recipe for beef stroganoff, this particular version was developed by restaurant owner Klara Muchnik, in her native Uzbekistan. Below the main recipe, which is heavy in fat and calories, is our relatively heart-healthy version.



Ingredients:
1/2 cup butter
3 lbs. onions, sliced
3 lbs mushrooms, sliced
4 lbs. sirloin or tenderloin
1/2 cup good Bordeaux, Cabernet, or Pinot Noir wine
2 cups sour cream
1 cup heavy cream
2 tsp. thyme, chopped
1/2 cup fresh dill, chopped
2 tbsp. dijon mustard

Directions:
Melt half the butter in a large saucepan until foamy. Sauté onions and mushrooms until soft and slightly browned. Remove from pan. Melt the rest of the butter until foamy, and add beef cubes. Brown on all sides. Add onions, mushrooms, and the cream and simmer 30 minutes on low heat. Add remainder of ingredients and simmer on low heat for 45-60 minutes, or until beef is tender. Serve with egg noodles or brown rice.

Makes 12 servings.


Low-fat Beef Stroganoff

Ingredients:
2 tbsp. butter
2 tbsp. olive oil
3 lbs. onions, sliced
3 lbs mushrooms, sliced
4 lbs. sirloin or tenderloin
1/2 cup good Bordeaux, Cabernet, or Pinot Noir wine
1 cup beef broth
1 cup fat-free sour cream
1 cup fat-free half-and-half
2 tsp. thyme, chopped
1/2 cup fresh dill, chopped
2 tbsp. dijon mustard

Directions:
Melt half the butter and olive oil in a large saucepan until foamy. Sauté onions and mushrooms until soft and slightly browned. Remove from pan. Melt the rest of the butter and olive oil until foamy, and add beef cubes. Brown on all sides.

Add onions, mushrooms, wine, and beef broth, and simmer 30 minutes on low heat.  Add remainder of ingredients and simmer on low heat for 45-60 minutes, or until beef is tender. Serve with egg noodles or brown rice.

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Russian Beet Vinaigrette Salad

Beet vinaigrette salad, bottom left.

This recipe is a traditional Russian salad that we've developed after our trip to the Russian Tea Time restaurant in Chicago. Though neither of us have ever been beet fans, this dish changed our minds about the lowly root. Serve this salad as a selection on a buffet, and see what your guests think!

Ingredients
2 fresh beets, about the size of a small fist
1 large potato
1 large carrot
2 small dill pickles
1 small can of peas, drained
1 small onion
1 tbsp. olive oil
1 tbsp. fresh dill, chopped
1 tsp. lemon juice
1 tbsp. white wine vinegar
salt to taste

Directions
Peel beets, carrots, and potatoes. Boil the beets in one pot, and the potato and carrot in another pot, so the beet does not stain the other vegetables. Cook until fork-tender, then drain and cool.

Chop beets, potato, carrot, onion, and pickles. Stir in all other ingredients. Cover and marinate in the refrigerator for 4-6 hours. Serve slightly chilled.

Makes 4 side servings or 2 main-dish servings.

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