updated: Chili recipe added!
I FINALLY GOT A COPY OF TATIANA'S TABLE AND I'M FREAKING OUT!!!! It was a long and arduous search and I paid $50 for it, but it's totally worth it. I am trying out Paullina's recipes and tweaking them here and there so I can post a recipe without infringing on her copyright. I will be posting as I make the dishes, so if you try them out, let us know how they turned out!
If you are interested in finding a copy of Tatiana's Table I would check in with Amazon. I know for our foreign readers, you may have other websites that provide copies for your country.
Metric Conversion Table
by our very own lovely Sony
500 g grated raw potatoes
green onions (optional)
Take grated potatoes and press out the water. Add two large spoonfuls of flour, a pinch of salt, one egg and 2-3 spoonfuls of sour cream. Mix it all together. For a non-breakfast meal, add diced onions.
Divide into small portions (palm size) and fry them in oil (vegetable, not Olive) until they are a good light brown. Drain fried potatoes of excess oil.
by Rachel Ray
1 1/2 pounds beef tenderloin fillet
salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available in soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream
1 tablespoon olive oil
1/2 small onion, sliced
Slice meat into 1@ thick by 2 inch long very thin strips and season with salt and pepper. Set in freezer.
Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Wisk in consumme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
Heat a second skillet over hight heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion. Cook until brown on both sides. 3 to 4 minutes total.
Arrange on a bed of egg noodles or serve with rice or red potatoes.
(I can't make good pie crust to save my life, so I bought the frozen pre-made kind. I recommend making your own pie crust or buying it already made. You will use the second crust for the lattice.)
Ingredients for pie filling
1 cup sugar, divided
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
6 cups fresh blueberries (although I only used 3 and a bit and it turned out just fine)
1 1/2 tablespoons butter or margarine, melted
3/4 teaspoon vanilla extract.
Combine 3/4 cup and 3 tablespoons sugar, 3 1/2 tbs. cornstarch, and salt in a bowl. Mix in blueberries and toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust. If you want it thicker add a bit more constarch.
Preheat over to 375 degrees. Cut strips in second pie crust and arrange in a lattice design. Place pie on a baking sheet covered with foil. Sprinkle lattice with tablespoon sugar.
Bake for 1 hour or until crust is browned and filling is bubbly (mine cook for 45 minutes). Cool on a wire rack.
24 oz. Beer (Corona)
8 oz. Tequila (white)
1 can Frozen Limeade Concentrate
8 lime wedges
1/2 cup salt
15 cubes ice
I've seriously made this 5 times now!!!!! FIIIIVE!!!!
Ingredients:1 pound of sweet Italian sausage
1 pound of ground beef (I used 97/3 ground turkey since we don't eat beef)
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese
1/2 teaspoon fresh grated nutmeg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
In mixing bowl, combine ricotta, fresh ground nutmeg, egg and two tablespoons parsley. Stir together.
To layer lasagna, first spread 2 cups meat sauce over bottom of 9" X 13" pan. Layer noodles (should take about 6) over sauce and spread half of ricotta mixture over noodles. Sprinkle half of mozzarella over ricotta layer and half of Parmesan over mozzarella. Spread 2 cups sauce over cheese and then one more layer of noodles. Spread remaining ricotta over noodles, mozzarella and Parmesan over ricotta, leaving a bit of each to sprinkle on top, and last layer of sauce on cheeses. Sprinkle remaining cheese on top.
Cover with foil and bake at 350 degrees for 25 minutes. Uncover and bake for additional 25 minutes. Remove from oven and allow to cool for 15 minutes. Serves 12.
Ok, it's a concoction between Paula's and a friend of mine. It's more on the sweet side, but it's still got kick!
1 chopped onion
2 cloves of garlic
2 lbs. ground beef (u can also add cubed tri tip)
1 Tbs. chili powder
1 tsp. cumin
1 large can crushed tomatoes
16 oz can tomato sauce
1 c. water
1 can kidney beans
1 can of drained corn
1/4 c. brown sugar (add a titch more if you want)
1 bottle chili sauce