Scallop and Prosciutto Kebabs
You can also make a combination of shrimp and scallops if you prefer.
16 large sea scallops (about 1½ pounds)
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
8 thin slices prosciutto di Parma
16 large basil leaves
Preheat an outdoor grill to medium. Or use a stovetop grill pan.
If the scallops still have the tough muscle that attaches them to the shell, trim it off. Pat the scallops dry with paper towels.
Whisk together the lemon juice and a hefty pinch of salt in a medium bowl until the salt has dissolved; whisk in the olive oil. Add the scallops and toss until they are well coated.
Cut the prosciutto slices in half lengthwise. Arrange the strips on a work surface and place a basil leaf in the edge of each strip. Top the leaf with a scallop and wrap the prosciutto around the scallop to enclose it. Thread 4 prosciutto-wrapped scallops onto each of 4 metal skewers. (If using wooden skewers, soak them for 20 minutes in water before threading the scallops.)
Place the skewers on the grill and cook the scallops for 2 to 3 minutes per side or until almost firm to the touch, transfer to plates and let rest for 5 minutes before serving.
Grilled Summer Squash
This recipe can be broiled also.
4 medium zucchini, about 6 inches long and 6-7 ounces each
4 medium yellow squash, about 6 inches long and 6-7 ounces each
1 cup freshly squeezed orange juice
½ cup extra virgin olive oil
Juice of 2 lemons
1/4 cup honey
1 tablespoon soy sauce
5 garlic cloves, thinly sliced
3 tablespoons chopped scallions, white portion only
2 tablespoons finely chopped shallot
1 tablespoon finely chopped fresh ginger
1/4 cup extra virgin olive oil
Trim the ends of the zucchini and the squash, cut them into 2-inch rounds.
Combine all of the marinade ingredients in a ziplock bag and add the squash rounds. Roll the bag to evenly coat in the marinade. Refrigerate for at least 1 hour.
Preheat a well-oiled charcoal or gas grill to medium. Or use a stovetop grill pan.
Remove the zucchini and squash from the bag and thread on skewers.
Place the skewers on the grate, close the lid, and grill until well marked, 5 to 7 minutes. Turn the skewers over, close the lid, and grill on the second side until well marked, 5 to 7 minutes.
Grilled Corn On the Cob
4 ears fresh corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/4 teaspoon ground chipotle pepper
1/2 teaspoon kosher salt
Preheat an outdoor grill to high.
Combine butter, lime zest, lime juice, ground chipotle and salt in a small bowl
Place each ear on a sheet of foil large enough to enclose the corn. Spread some of the butter spread over each ear. Enclose the foil and seal the ends. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil for 5 minutes
Carefully unwrap the corn.
Preheat oven to 425°F.
Prepare the corn as above and place the wrapped corn on a baking sheet.
Roast the corn, turning once, until tender, 20 to 25 minutes.
I can buy freshly shucked clams at my fish market, which I prefer for this type of pasta dish. Clams in the shell are fine for seafood stews but I don’t like trying to remove the shell from the clam and eat it with spaghetti. I know not everyone would agree, but this is the answer if you don’t like dealing with the shells in your pasta.
Spaghetti With White Clam Sauce
1 pint wild caught shucked clams with liquid (16 oz fresh, canned or frozen)
1/4 cup olive oil
1 large shallot, minced
4 garlic cloves, minced
1/3 cup white wine
3/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
8 oz thin spaghetti
If the clams are large, I like to chop them into smaller pieces.
Bring a large pot of salted water to a boil, add the thin spaghetti and cook until al dente. Drain.
Heat oil in a large deep skillet over medium heat. Add shallot; cook 3 minutes or until golden, stirring frequently. Add garlic and red pepper flakes and cook one minute. Add wine and cook for a minute. Stir in chopped clams with their juice. Add salt and pepper. Cover and cook over low heat just until hot.
Add the cooked spaghetti to the clam sauce and toss in the skillet letting the pasta cook in the sauce for a few minutes. Sprinkle with the chopped parsley and serve in pasta bowls.
Add a green salad and some crusty Italian bread to round out the meal.
The term “Spanish-American” is used to refer to Americans whose ancestry originates directly from Spain. Spanish Americans are the longest-established European-American group with a continuous presence in Florida since 1565 and are the eighth-largest Hispanic group in the United States of America. The emigration of great numbers of Spaniards from Spain during the last decades of the nineteenth century and the first decades of the twentieth century was significant enough to place Spain among the most active migratory peoples of Europe, ranking behind the United Kingdom and Italy and ranking closely with Austria-Hungary and Germany.
Throughout the colonial times, there were a number of settlements of Spanish populations in the present-day United States of America with governments answerable to Madrid. The first settlement was at St. Augustine, Florida, in 1565, followed by others in New Mexico, California, Arizona, Texas, and Louisiana. In 1598, San Juan de Los Caballeros was established near present-day Santa Fe, New Mexico by Juan de Oñate with about 1,000 other Spaniards. Spanish immigrants also established settlements in San Diego, California (1602), San Antonio, Texas (1691) and Tucson, Arizona (1699). By the mid-1600s the Spanish in America numbered more than 400,000. After the establishment of the American colonies, an additional 250,000 immigrants arrived either directly from Spain, the Canary Islands or from present-day central Mexico. These Spanish settlers expanded European influence in the New World. The Canary Islanders settled in bayou areas surrounding New Orleans in Louisiana from 1778 to 1783 and in San Antonio de Bejar, San Antonio, Texas, in 1731.
Like those aboard the Mayflower, most Spaniards came to the New World seeking land to farm, or occasionally, as historians have recently established, freedom from religious persecution. A smaller percentage of the new Spanish settlers were descendants of Spanish Jews and Spanish Muslims. Also coming to the Americas were the Basques (an ethnic group from north-central Spain and south-western France) who excelled as explorers and soldiers. A second reason for their emigration was their region’s devastation from the Napoleonic Wars in the first half of the nineteenth century. In the 1930s and 1940s, Spanish immigration mostly consisted of refugees fleeing from the Spanish Civil War (1936–1939) and from the Franco military regime in Spain, which lasted until his death in 1975.
Many Spanish Americans still retain aspects of their culture. This includes Spanish food, drink, art, and annual fiestas. The influence of Spanish cuisine is seen in the cuisine of the United States throughout the country. A study published in 2010 by La Caixa found that in Spain, there’s an average of 1 bar for every 129 Spaniards, thus eating and drinking are a very important part of Spanish culture. In Spain most bars are restaurants. These establishments are social meeting places where people can just have fun. A typical bar will always have a variety of tapas that vary from region to region and are usually included in the price of the drink or offered at a discount. Many bars offer a ”menú del día” (a three-course meal offered at a fixed price), “platos combinados”(one plate with different types of food), and “raciones” (large plates of food to share with the entire group). Another popular option, especially for Spanish dinner, is “irse de tapas/pinchos”, which means to hop from one bar to the next, enjoying a tapa at each place until you’re stuffed.
According to The Joy of Cooking, the original tapas were thin slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses with between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.
Enjoying food served as tapas at home or in restaurants has become popular in the U.S. A tapa is a small portion of Spanish food. Tapas may be cold (such as mixed olives and cheese) or hot (such as battered, fried baby squid). Tapas can also be combined to make a full meal. Here are a few recipes for tapas that you can easily make at home. The recipes make large portions, so I cut the amounts in half for our small family.
24 Medjool dates
1/2 cup cream cheese
12 strips bacon, cut in half (not thick-cut bacon)
Preheat oven to 375°F.
With a small sharp knife, make a slit in one side of each date and remove the pit.
Stuff about 1 teaspoon of cheese into the cavity.
Wrap 1/2 slice of bacon around each date. Secure with a toothpick.
Place on a rimmed baking tray lined with foil and bake for 10 minutes.
Remove the pan from the oven, turn each date over and bake for 8 minutes. Repeat this step one more time, or until all the bacon is cooked. Cook longer if you prefer crispier bacon.
Drain on paper towels. Cool for 5 minutes before serving.
Tortilla (Spanish Egg and Potato Omelette)
2 pounds of potatoes
Salt and pepper to taste
8 large eggs
Extra Virgin Olive Oil
Beat the eggs in a large bowl and season with some salt and pepper.
Slice the onion as thin as possible and fry in a large skillet with a tablespoon or two of olive oil for about 10 minutes until they begin to caramelize (stir often).
When the onions are caramelized, drain off any excess oil and add to the egg mixture.
Peel the potatoes and rinse them under cold water. Slice the potatoes into thin slices.
Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
Heat a ½ inch of extra virgin olive oil in a large frying pan at medium-low heat.
When the oil is hot, add the potatoes and add more oil if necessary until all are covered by the oil.
Cook the potatoes for 20 minutes over low heat. When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away. Save the oil to use for cooking.
After a few minutes, add the potatoes to the egg mixture and stir well. Let the egg mixture sit for about 20 minutes.
Reheat the pan where you fried potatoes over medium-low heat and add the egg mixture.
Over low heat, cook the eggs for about 6-8 minutes per side.
When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip it over quickly! When the second side is cooked, slide the omelet out of the pan onto a serving plate and let cool before serving.
Pan con Tomate (Spanish-Style Grilled Bread With Tomato)
2 large, ripe beefsteak tomatoes
1 loaf ciabatta, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slice
Extra-virgin olive oil
2 medium cloves garlic, split in half
Flaky sea salts, such as Maldon or fleur de sel
Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skin and season the tomato pulp with kosher salt to taste.
.Adjust rack to 4 inches below the broiler and preheat the broiler to high. Place bread, cut side up, on a cutting board and drizzle with olive oil. Season with kosher salt. Place bread, cut side up, on a rack set in a tray or directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.
.Remove the bread from the oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with large flaky sea salt. Serve immediately.
Spanish-Style Garlic Shrimp (Gambas al Ajillo)
12 cloves garlic
1 pound large shrimp, peeled, shells reserved
1/2 cup extra-virgin olive oil
1/4 teaspoon baking soda
Pinch red pepper flakes or a 1-inch piece dried guajillo chili
1 1/2 teaspoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
Finely mince 4 garlic cloves and place in a large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside.
Add shrimp to the bowl with the minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.
Add shrimp shells to the skillet with smashed garlic and add remaining olive oil and pepper flakes. Set over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red and the garlic is pale golden brown about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.
Return flavored oil to the skillet and heat over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add reserved shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.
While many readers are experiencing spring at this time of year, here in the deep south it is summer – hot -90’s already! Here are some ideas for supper when it gets hot in your region.
Sliced Smoked Salmon
2 large slices of smoked salmon per person. Place the slices of salmon on a serving plate.
Sprinkle the salmon slices lightly with fresh lemon juice, freshly ground black pepper and chopped fresh dill.
Slice or cube a ripe cantaloupe and place in a serving bowl.
1 cup mayonnaise
1 tablespoon lemon juice
¼ cup chopped fresh parsley, plus additional leaves for garnish
½ teaspoon black pepper
8 oz whole wheat penne pasta
½ cup finely chopped celery
½ cup finely chopped green bell pepper
½ cup shredded carrot
3 scallions, finely diced
½ cup finely chopped cucumber, peeled and seeded
Cook the penne in boiling salted water until al dente. Drain.
In a large casserole dish with a cover, mix together the dressing ingredients. Add the hot pasta and mix well. Stir in the vegetables. Cover the dish and refrigerate for several hours or overnight. Just before serving, mix the salad again and garnish with parsley.
4 large eggs
2-3 tablespoons mayonnaise
1 scallion, finely diced
1 tablespoon of finely diced celery
1 teaspoon Dijon mustard
Freshly ground black pepper to taste
Paprika, for garnish
Place eggs in a single layer in a saucepan and cover with 1 1/2 inches of water above the eggs. Heat on high until the water begins to boil, then cover and turn off the heat. Let the eggs rest in the covered pan for 14 minutes, then place in a pan of ice water. under cold water
When cool carefully peel the eggs and gently dry them with paper towels. Slice the eggs in half lengthwise, remove the yolks to a medium bowl, and place the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise (only enough to bind the mixture), mustard, scallion, celery, and pepper, and mix well.
Evenly spoon heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
2 tablespoons butter
1 large shallot, minced
4 garlic cloves minced
4 ounces cream cheese cut into pieces
1/2 cup heavy cream
20 oz frozen spinach, defrosted and squeezed dry
1/8 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
Salt and fresh ground pepper to taste
In a large saucepan, melt butter over medium heat.
Add the shallot and cook for 3 minutes; add garlic and continue to cook, stirring occasionally, for 1 to 2 minutes, or until the shallot softens.
Stir in cream cheese and cream; cook, stirring, until cream cheese is melted and smooth.
Stir in spinach; add nutmeg, cayenne pepper, salt, and pepper. Simmer over medium heat until the mixture thickens, about 4 to 5 minutes. Spread a portion of the creamed spinach on individual serving plates.
Parmesan Fish Fillets
16 ounces thin fish fillets
1 large egg
2 tablespoons milk
1⁄ 3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
Lemon wedges, optional
Dry the fish fillets well with paper towels.
Beat the egg and milk together in a large flat dish. Whisk in the Parmesan cheese, flour, paprika, salt, and pepper until combined.
Heat the oil in a large non-stick frying pan over medium-high heat.
Dip each fish fillet in the egg mixture, letting excess liquid drip off. Put the fish in the frying pan and cook for 3 minutes, then turn the fish over. Cook for 2 minutes, remove the pan from the heat and place a cooked fish fillet on top of the creamed spinach on each plate.
Serve with lemon wedges if using.
Fresh Tomato Salad
1-pint grape tomatoes halved
1/4 cup thinly sliced red onion
¼ cup pitted kalamata olives, halved
1 tablespoon each of fresh basil & oregano, chopped
3 tablespoons olive oil
1 tablespoon red wine vinegar
Salt & pepper to taste
Place tomatoes, red onion, olives and herbs in a salad bowl.
Season with salt and pepper to taste.
Drizzle with the olive oil and red wine vinegar. Toss to combine.
Let sit at room temperature for a few hours so that the tomatoes absorb the flavoring ingredients.
Immigrants to the United States from India, Pakistan, and Bangladesh are referred to as Asian Indians. The first Asian Indians or Indian Americans, as they are also known, arrived in America as early as the middle of the nineteenth century. By the end of the nineteenth century, about 2,000 Indians, most of them Sikhs (a religious minority from India’s Punjab region), settled on the west coast of the United States, having come in search of economic opportunity. The majority of Sikhs worked in agriculture and construction. Other Asian Indians came as merchants and traders; many worked in lumber mills and logging camps in the western states of Oregon, Washington, and California, where they rented bunkhouses, acquired knowledge of English and assumed Western dress. Between 1910 and 1920, as agricultural work in California began to become more abundant and better paying, many Indian immigrants turned to the fields and orchards for employment. For many of the immigrants who had come from villages in rural India, farming was both familiar and preferable. In July 1946, Congress passed a bill allowing naturalization for Indians and approximately 6,000 Asian Indians immigrated to the United States between 1947 and 1965.
From 1965 onward, a second significant wave of Indian immigration began, spurred by a change in U.S. immigration law that lifted prior quotas and restrictions and allowed significant numbers of Asians to immigrate. Between 1965 and 1974, Indian immigration to the United States increased at a rate greater than that from almost any other country. This wave of immigrants was very different from the earliest Indian immigrants—Indians that emigrated after 1965 were overwhelmingly urban, professional, and highly educated and quickly engaged in gainful employment in many U.S. cities. Many had prior exposure to Western society and education and their transition to the United States was a smooth one. More than 100,000 such professionals and their families entered the U.S. in the decade after 1965.
In general, the Asian Indian community has preferred to settle in the larger American cities rather than smaller towns, especially in New York City, Los Angeles, San Francisco, and Chicago. The Asian Indian community in the United States is an ethnically diverse one. One can distinguish among subgroups who trace their roots to different regions or states within India, who speak different languages, eat different foods, and follow distinct customs. Some of the most populous Indian groups within the United States are Gujaratis, Bengalis, Punjabis, Marathis, and Tamils.
The majority of Asian Indian Americans have retained diets rooted in Indian cuisine. Indian food is prepared with a variety of spices, including cumin, turmeric, chili powder, ginger, and garlic. All Asian Indians eat a variety of dals (lentils), beans, and chaval (rice) dishes. Hindus generally will not eat beef for religious reasons, while Muslims do not eat pork.
Tandoori, the clay-baked chicken or fish marinated in yogurt and spices, is a popular North Indian dish. Biryani, or flavored rice with vegetables and meats, is served on festive occasions, often accompanied by a cooling yogurt sauce called raita (rye-tah). Southern Indian dishes like masala, dosai crepes filled with spiced potatoes, and steamed rice cakes, are also popular.
Green chutneys made of mint or coriander accompany a variety of savory fritters like the triangular, stuffed samosas. Pickled vegetables and fruits like lemons or mangoes are popular accompaniments to meals. A variety of unleavened bread like naans, rotis, and parathas are also widely eaten.
Most Asian Indian American families continue to eat freshly-prepared Indian food for the main meal of the day and the evening meal often serves as the time when the family will get together to discuss their daily activities. The average Asian Indian family tends not to eat out as often as other American families because of the importance accorded to eating together at the family table.
Tandoori chicken is a popular Indian dish consisting of chicken marinated in a mixture of yogurt and spices that are traditionally cooked in high temperatures in a tandoor (clay oven) and also can be prepared on a traditional barbecue grill.
Tandoor cooked chicken actually dates back to the Mughal period. This delicacy was the main course at Indian feasts of that day. Other stories of its origins exist, such as the one about a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Peshawar before the partition of British India. Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by the locals to cook naan bread. The tandoors are bell-shaped ovens, set into the earth and fired with wood or charcoal reaching temperatures of about 480 degrees. Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside. After the partition in 1947, Punjab was partitioned with the Eastern portion joining India and western Pakistan. Peshawar became part of Pakistan and Gujral found himself a refugee fleeing the upheaval by moving to India. He moved his restaurant to Delhi in a place called Daryaganj.
The dish gained so much fame that even the first Prime Minister of India, Jawaharlal Nehru was so impressed by the Tandoori chicken at Moti Mahal that he made it a regular at most of his official banquets. Visiting dignitaries like the American Presidents Richard Nixon and John F. Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran have all enjoyed this famous dish.
The chicken gets its characteristic red color from either a lot of red chilies or the addition of red food dye. You don’t need a tandoor oven to make tandoori chicken. You can cook it over a grill or in an oven with a broiler.
2 lbs skinless chicken thighs and breasts
Vegetable oil for basting
5 teaspoons fresh lime juice
1½ teaspoons salt
1 teaspoon Kashmiri chili powder (or substitute ½ teaspoon each paprika and cayenne pepper)
½ cup plain, full-fat Greek yogurt
3 teaspoons minced garlic
3 teaspoons peeled, minced fresh ginger
2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/2 teaspoon ground fenugreek
Thin slices of red onion, tomato, cucumber, lime, and mint leaves
Use a sharp knife to make shallow cuts in the chicken. Combine the marinade ingredients in a large plastic ziplock bag. Add the chicken and toss to coat evenly. Cover and refrigerate for 4 to 12 hours. I did not use red food coloring.
Preheat an outdoor grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill for about 10 minutes on each side, brushing with oil before turning. The meat should feel firm when you press it and register an internal temperature of 165 degrees F for the breasts and 180 degrees F for the thighs on an instant-read thermometer.
Preheat the oven to 450°F. Line a baking sheet with heavy-duty aluminum foil (for easy clean-up) and set a rack on top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
Arrange the chicken on the rack, leaving space between the pieces. Roast for 45 minutes, turning once midway through until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over.
To finish the dish
Transfer the chicken to a large platter. Arrange the garnish slices over the chicken and seal the platter with foil. Let the chicken rest for 10 minutes to absorb the garnish flavors before serving.
Indian-Style Basmati Rice
2 tablespoons unsalted butter
1 tablespoon minced peeled fresh ginger
1 medium onion, diced
1 carrot, diced or shredded
1/2 large green chili, seeded and sliced
1 cup frozen peas
1 cup basmati rice, rinsed
1 1/2 cups low sodium chicken stock or broth
1 teaspoon turmeric powder
1/2 teaspoon salt
Heat the butter in a large saucepan over medium heat. Add the onion, carrot, chili, and ginger and stir for 3-4 minutes until the onion softens. Add rice and stir well to coat with the butter. Stir in stock, turmeric, peas, and salt. Cover with a lid and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until the rice has absorbed all the liquid and is tender. Remove from the heat and let stand for 5 minutes. Fluff with a fork.
After Russia sold Alaska to the United States in the mid-nineteenth century, waves of Russian immigrants fleeing religious persecution moved to the United States. These groups generally settled in coastal cities, including Brooklyn (New York City) on the East coast, and Los Angeles, San Francisco, and Portland, Oregon, on the West coast.
Many of the city dwellers took jobs in factories, often as garment workers. Those who preferred rural living benefited from the Homestead Act and set up farms across the West, while still others worked in mills and mines in the Midwest. Russians contributed their diverse cultural traditions and devout faith (for some Judaism and for others Russian Orthodox) to the places they settled. Unlike immigrants from other countries, few returned to Russia—America had become their homeland.
Emigration was restricted during the Soviet era, however, following the breakup of the Soviet Union, immigration to the U.S. increased considerably. Some Ukrainian Americans, Belarusian Americans, Rusyn Americans along with Jewish Americans, German Americans from the former Russian Empire and the Soviet Union, identify themselves as Russian Americans. According to the Institute of Modern Russia’s 2011 report, the Russian American population was estimated to be 3.13 million.
In 2007 Russian was the primary spoken language in 851,174 homes, according to the U.S. Census. The New York City metropolitan area has historically been the primary place of settlement for Russian immigrants legally admitted into the United States. Brighton Beach, Brooklyn continues to be the most important demographic and cultural center for Russian Americans. However, as Russian Americans have climbed in socioeconomic status, they have moved toward more affluent parts of the New York metropolitan area, notably Bergen County, New Jersey.
Russian cuisine tends toward the starchy side, with plenty of pickling. Grains are a major crop, with rye, buckwheat, wheat and barley commonly used in cooking, especially for bread. Root vegetables like beetroot, potatoes, and onions are also popular ingredients along with mushrooms, sour cream, cabbage, and the ricotta-like “farmers’ cheese”. Classic Russian dishes include Beef Stroganoff, chicken Kiev, beetroot broth, blini, and cheese dumplings.
They prepare a variety of soups, which are almost always served with sour cream. Most famous is borscht, made from beets, cabbage, and meat. In the summer, borscht is served cold. Shchi, also made with cabbage, includes turnips, carrots, onions, and beef. Fish soups are popular, such as solianka, and include onion, tomato, cucumber, lemon, butter, and sometimes beef. Many soups also include potatoes or dumplings. Traditional dark Russian bread is made from rye and Russian meals are accompanied by vodka.
Beef Stroganov or Stroganoff (Russian spelling: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). Following its origin in mid-19th-century Russia, the dish has become popular around the world, with considerable variation from the original recipe.
Elena Molokhovets’s classic Russian cookbook, A Gift to Young Housewives, gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, “Beef à la Stroganov, with mustard”, in its 1871 edition. The recipe involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and broth, and finished with a small amount of sour cream: no onions, no mushrooms, and no alcohol. Another recipe, this one from 1909, adds onions and tomato sauce and serves it with crisp potatoes, which are considered the traditional side dish for beef Stroganoff in Russia. The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste as an option.
After the fall of Tsarist Russia, the recipe was popularly served in the hotels and restaurants of China before the start of World War II. Russian and Chinese immigrants, as well as US servicemen stationed in pre-Communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s.
The version often prepared in the United States consists of strips of beef filet with a mushroom, onion, and sour cream sauce served over noodles. In the UK and Australia, a recipe very similar to that commonly found in the United States is popular, but it is served over rice.
Make a Russian inspired dinner at home.
Serves 4 (or servings for 2 in parenthesis)
1 (1/2) pound filet mignon or mignon tips (cut into 2 inches long and 1/4 inch wide)
3 ( 1 1/2) tablespoons butter
1 ( 1/2) sweet onion, finely chopped
1/2 ( 1/4) cup beef broth
1 (1/2) tablespoons Dijon mustard
1/4 ( 2 T) cup heavy cream
1/2 ( 1/4) cup sour cream
2 ( 1 ) teaspoons flour
2 (1) tablespoons minced fresh dill
2 (1) tablespoons minced parsley
Salt and freshly grounded black pepper
8 ( 4) ounces medium egg noodles, cooked
Heat a large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so the meat does not give off any liquid. Remove to a plate.
Add the butter and onions and saute until tender.
Blend broth, flour, mustard, heavy cream, and sour cream together. Lower heat, add the liquid mixture, and simmer, without boiling until sauce thickens about 5 minutes.
Return meat to the sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.
Roasted Carrots and Parsnips
2 pounds parsnips
1 pound carrots
2 large shallots
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill
Preheat the oven to 425 degrees F.
Cut the carrots, and parsnips into 2-inch sticks. Cut the shallots into 1/2 inch pieces
Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 30 minutes, depending on the size of the vegetables, tossing occasionally until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.