Как я уже говорил, книга бывшего агента ЦРУ примечательна тем, что там в конце каждой главы с порнухой и мочиловом приводятся рецепты русских блюд.
Вот они:
OLD LADY’S BEET SOUP
Melt butter in a large pot; add a chopped onion and sauté until translucent; stir in three grated beets and one chopped tomato. Pour in beef stock, vinegar, sugar, salt, and pepper. Broth should be tart and sweet. Bring to a boil, then simmer for an hour. Serve hot with a dollop of sour cream and chopped dill.
MOSCOW AIRPORT CUBAN SANDWICH
Slice a twelve-inch loaf of Cuban bread partway through lengthwise and fold flat. Drizzle olive oil on outside and slather yellow mustard inside. Layer glazed ham, roast pork, Swiss cheese, and thinly sliced pickles. Close and press for ten minutes in a plancha or between two hot foil-wrapped bricks (heat bricks for an hour in a 500-degree oven). Cut in thirds on the diagonal.
BLINIS SERVED AT VASSILY EGOROV’S WAKE
Season one cup flour with baking powder and kosher salt. Add milk, egg, and clarified butter, and blend into a smooth batter. Cook a tablespoon of the batter at a time over medium low heat until blini are golden on both sides. Serve topped with red caviar, salmon, crème fraîche, sour cream, and fresh dill.
USTINOV’S RUSTIC PÂTÉ
Caramelize chicken livers, pancetta, and garlic, then deglaze pan with brandy. Hand-chop mixture with parsley, capers, shallots, lemon zest, lemon juice, and olive oil into a coarse texture. Add additional olive oil. Serve on toast with lemon.
SVR CAFETERIA CHICKEN KIEV
Mix and chill compound butter with garlic, tarragon, lemon juice, and parsley. Pound chicken breasts into wafer-thin cutlets. Roll tightly around thumb-sized pieces of compound butter, tie with twine. Dust with seasoned flour, dip in egg wash, coat with bread crumbs. Fry until golden brown.
SVR GOLUBTSI
Blanche cabbage leaves, cook rice. Sauté chopped onions, carrots, and peeled and seeded tomatoes until soft, incorporate with the rice and ground beef. Fold cabbage leaves around two spoons of mixture to form large square envelopes. Fry in butter until brown, then simmer for one hour in stock, tomato sauce, and bay leaves. Serve with reduced sauce and sour cream.
TARIK’S ADANA KEBAB
Purée red bell and hot peppers with salt and olive oil. Add purée to ground lamb, chopped onion, garlic and parsley, finely cubed butter, coriander, cumin, paprika, olive oil, salt, and pepper. Knead and shape into flat kebabs; grill until almost charred. Serve with grilled pide bread and thinly sliced purple onions sprinkled with lemon and sumac.
SPARROW SCHOOL TOKMACH SOUP
Boil coarsely chopped potato, thinly sliced onions, and carrots in beef broth until soft. Add thin noodles and cook until done. Put boiled beef in bottom of bowl and pour broth and vegetables over.
JEAN JACQUES BEEF STEW DIJONNAISE
Season and dust with flour small cubes of beef and brown aggressively. Remove meat. Sauté chopped bacon, diced onion, tomatoes, carrots, potatoes, and thyme until soft. Return meat to pan, cover with beef broth, and simmer until meat is tender. Blend in Dijon mustard, splash of heavy cream; reheat and serve.
SPANISH EMBASSY TORTILLA ESPAÑOLA
Cook seasoned, medium-sliced potatoes and chopped onions in abundant olive oil until soft, then remove and drain. Add beaten eggs to potatoes and onions and return to oiled pan on medium heat until edges and bottom start to brown. Place plate over skillet, invert, then slide tortilla back into pan and cook until golden brown.
KADDO BOWRANI—AFGHAN PUMPKIN
Deeply brown large chunks of peeled sugar pumpkin, cover liberally with sugar, and bake covered in medium oven until tender and caramelized. Serve over thick meat sauce of sautéed ground beef, diced onions, garlic, tomato sauce, and water. Garnish with sauce of drained yogurt, dill, and puréed garlic.
GREEK STRAPATSADA EGGS
In heated olive oil reduce peeled, chopped tomatoes, onions, sugar, salt, and pepper to a thick sauce. Add beaten eggs to the tomatoes and stir vigorously until eggs set into a small, fine curd. Serve with grilled country bread drizzled with olive oil.
CAVIAR TORTE
Blend sautéed shallots, crème fraîche, and grated Neufchâtel cheese and pour mixture into a springform pan. Sprinkle with chopped boiled eggs. Spread a thin layer of small-gauge caviar (Ossetra or Sevruga) on top of torte and chill. Unmold and spread on blinis or toast points.
NATE’S VEAL PICATTA
Pound small medallions of veal paper-thin. Season and quickly sauté in butter and oil until golden. Remove and cover. Deglaze pan with dry white wine and lemon juice, boil to reduce. Lower heat, add thin lemon slices, capers, and cold butter. Gently simmer to a thick reduction (do not bring back to a boil). Return medallions to sauce to warm.
MARTA’S LAST MEAL—PYTT I PANNA
In foaming butter, separately and aggressively brown cubed beef, potatoes, and diced onions until crisp. Incorporate ingredients in the skillet with additional butter, season and reheat. Form a well in the mixture, and break a raw egg into it. Stir the egg into the hash before serving.
ROGAN JOSH
In a mortar, roughly grind chopped onions, ginger, chili, cardamom, clove, coriander, paprika, cumin, and salt into a smooth paste. Add bay and cinnamon. Add heated clarified butter. Cook until fragrant. Add cubed pieces of lamb, stir in yogurt, warm water, and pepper. Bake in medium oven for two hours. Sprinkle with coriander.
GABLE’S CHEESE FONDUE
Reduce white wine and crushed garlic, add grated Gruyère and Emmentaler cheese, whisk over medium heat until melted. Stir in cornstarch slurry, more wine to taste, and reheat (do not boil) until fondue is creamy and thick. Serve with lightly toasted, cubed country bread.
PELMENI DUMPLINGS
Roll two-inch discs of wafer-thin dough made from flour, egg, milk, and salt. Mix ground beef, ground pork, minced chicken, grated onion, puréed garlic, and water. Place a dot of filling in center of each disc, moisten edges, fold closed, and crimp. Bring bottom corners together, pinching to attach. Boil in salted boiling water until dumplings float to the surface. Serve with sour cream.
FORSYTH’S SOUBISE
Boil rice in salted water for five minutes. In separate French saucière, lightly caramelize seasoned onions in butter. Stir in rice, cover, and cook gently in medium oven, stirring occasionally, until golden. Before serving, stir in heavy cream and grated Gruyère.
GABLE’S PROPER FRENCH OMELET
Beat eggs with salt and pepper. When butter in pan over high heat has stopped foaming, pour in eggs. Violently stir eggs while shaking pan until eggs begin to scramble. Tilt pan forward to pile eggs at the front. Run fork around edges to fold into the still-wet center, ensuring ends of the omelet come to a point. Change to underhanded grip, tap pan to bring omelet to lip of skillet, and invert pan onto a plate. Omelet should be pale yellow and creamy inside.
SHCHI—RUSSIAN CABBAGE SOUP
Boil cubed beef, chopped onion, celery, shredded carrots, and whole garlic in water for two hours. In a separate pot, cover sauerkraut and heavy cream with boiling water and steep in a medium oven for thirty minutes. Boil cubed potatoes, celery root, and slivered mushrooms until soft. Combine all ingredients; season liberally with salt, whole peppercorns, bay leaves, and marjoram and boil for twenty minutes. Cover pot with cloth, set in low oven to steep for thirty minutes. Serve with sour cream and dill.
POTATO CHEESE PANCAKES
Coarsely grate onions and potatoes, drain and squeeze out absolutely all moisture. Add shredded Gruyère, flour, and puréed garlic to beaten eggs, then incorporate potatoes and onions to create a thick batter. Fry three-inch rounds of batter in oil until golden brown, then flip and finish. Serve with dip of seasoned spinach poached in heavy cream and mixed with sour cream.
PASTA CON LE SARDE
In olive oil sauté chopped onions, slivered fennel, saffron, golden raisins, and pine nuts. In the bottom of the same skillet melt cleaned fillets of sardines and anchovies. Add a splash of white wine, season, cover, and simmer until flavors mingle. Toss with pasta of substance such as bucatini or perciatelli.
SOPHIE’S VINAIGRETTE
Combine puréed garlic, dill weed, dried oregano, dried pepper flakes, Dijon mustard, sugar, salt, pepper, and grated Parmesan cheese with one part balsamic vinegar and three parts extra virgin kalamata olive oil and emulsify.
BENFORD’S CREAMED HORSERADISH SAUCE
Cook a medium béchamel; incorporate butter, Dijon mustard, and grated fresh horseradish to taste. Season with ground black pepper and red wine vinegar. Chill and serve.
KREMLIN MADELEINES
Make a genoise batter by mixing eggs and salt until thick, then add sugar gradually, and vanilla extract. Fold in flour and beurre noisette to form a thick batter. Pour into greased and floured madeleine molds and bake in moderate oven until edges are golden brown. Unmold and cool on a wire rack.
GOLOV’S EGG-LEMON LAMB STEW
Vigorously brown cubed chunks of lamb with diced bacon and onions; moisten with white wine and stock, season with salt, pepper, and nutmeg, and simmer for one hour. Remove lamb chunks. Beat lemon juice, egg yolks, and minced garlic, and whisk vigorously into stock without boiling. Season egg-lemon sauce again with salt, pepper, and nutmeg, and pour over lamb garnished with finely julienned lemon zest.
GRYBNOY SUP—MUSHROOM SOUP
Soak dried mushrooms and strain. Add soaking liquid to beef stock and boil mushrooms for four hours. Sauté finely diced onions in butter until golden and add to soup. Whisk in cornstarch, stir, and simmer until thickened. Season and serve with a dollop of sour cream and parsley.
MARBLE’S SIRNIKI PANCAKES
Thoroughly blend soft goat cheese, eggs, sugar, salt, and flour into a sticky dough. Refrigerate. Drop small balls of the dough into flour, coat well, and flatten into thin discs. Fry in melted butter over medium heat until golden. Serve with sour cream, caviar, smoked fish, or jam.
MARBLE’S RUSTIC TOMATO SAUCE
Sauté diced onions, sliced garlic, and anchovy fillets in olive oil until aromatics are soft and fillets have melted in the pan. Add tomato paste in center of pan and fry, stirring, until rust-colored. Add chopped ripe tomatoes, crushed dried oregano, peperoncino, and a chiffonade of fresh basil leaves. Season to taste. Reduce sauce until thick, add a splash of balsamic vinegar to finish. Garnish with fresh, torn basil leaves and serve over pasta or meatballs.
GOLOV’S MEDITERRANEAN CLAMS
Mix fresh oregano, lemon juice, panko bread crumbs, olive oil, and crumbled feta cheese with room-temperature butter to form a smooth compound butter. Roll and chill. Put a round of the butter on each opened clam in its shell resting on a bed of kosher salt. Broil until butter is melted, one to two minutes. Squeeze lemon juice over clams.
FORI IMPERIALE’S SPAGHETTI ALLA BOTTARGA
Sauté garlic in olive oil until golden, then remove garlic. Stir in butter and a spoonful of grated bottarga di muggine roe, but do not overcook, as it will become bitter. Add al dente pasta to the oil and toss to coat. Remove from heat; add additional butter and a second spoonful of bottarga. Finish with fresh chopped parsley.
CHIMICHURRI SAUCE
With a knife or food processor finely chop a bunch of flat-leaf parsley, an entire head of peeled garlic, and one medium carrot. Add olive oil, white wine vinegar, salt, dried oregano, hot pepper flakes, and black pepper, and chop or pulse into a thick sauce. Best served fresh.
BENFORD’S THAI CHICKEN SALAD (LARB GAI)
Finely hand-chop lean chicken breasts with a large knife or cleaver. Season with lime juice and rice wine and sauté until crumbly and white. Let chicken cool and fold in lemongrass, diced garlic, diced chilies, lemon zest, fish sauce, salt, and pepper. Incorporate well. Add chopped cilantro, basil, mint, and scallions. Toss well; serve in lettuce cups with rice.
SHRIMP SALAD
Lightly boil peeled shrimp until tender-firm. Finely dice scallions, celery, and kalamata olives, cube feta cheese, and mix with mayonnaise, olive oil, cumin, fresh dill, and lemon juice. Add boiled shrimp, toss, and chill.
TAVERNA XINOS PAPOUTSAKIA (STUFFED EGGPLANT)
Brown ground lamb with diced onions and peeled diced tomatoes in olive oil. Season well, let cool, and add grated cheese, parsley, soaked day-old bread, and beaten egg. Halve eggplants lengthwise and sauté in oil until soft. Scoop out eggplants (reserve the flesh) and fill cavity with meat mixture. Top with Mornay sauce, drizzle with oil, and bake in dish (with chopped eggplant flesh and minimal water in the bottom) until tops are golden brown. Serve at room temperature.
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GIGANTES—GREEK BAKED BEANS
Sauté onions and garlic in olive oil. Add peeled chopped tomatoes, beef stock, and parsley, and boil until thick. Add cooked gigantes beans, mix well, and bake in medium-low oven until beans are soft and top is crispy, even lightly burned. Serve at room temperature.
PASTA ALLA MOLLICA (ANCHOVY SALSA)
Toast bread crumbs until the "color of a monk’s tunic." In a separate pan, sauté anchovy fillets in oil until they dissolve into a paste; add sliced onions, garlic, and red pepper flakes and continue cooking until onions brown. Toss cooked, drained spaghetti into pan with anchovy-onion salsa, add parsley and lemon juice, and mix well. Sprinkle with bread crumbs and serve.
BRISTOL HOTEL CUCUMBER SALAD
Peel and seed halved cucumbers and slice thinly. Finely chop red onion and one chili pepper. Mix in bowl with white cider vinegar, salt, pepper, sugar, dill weed, and a drop of sesame oil. Serve chilled.
ESTONIAN BEET SALAD—ROSOLJE
Chop in half-inch dice boiled beets, boiled potatoes, pickles, peeled apples, hard-boiled eggs, cooked beef or pork, and salt herring (soaked overnight and cleaned), and mix with sour cream, mustard, sugar, pepper, and vinegar until incorporated. Chill and serve.
SHRIMP YIOUVETSI
Sauté onion, red pepper flakes, and garlic, add chopped tomato, oregano, and ouzo, and reduce to thick sauce. Add shrimp, stir in chopped parsley, and cook briefly; transfer to baking dish, top with feta cheese, and bake in medium-high oven until bubbling.
