Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
Classic Chicken Kiev. One of those stories about primogeniture, the debate about which will never cease. One of the dishes accepted into international gastronomic practice. Not as widespread as beef stroganoff, of course, but widespread enough to be recognized at least by the edge of international memory. And, of course, the main hit of all Soviet restaurants and a-la russe establishments around the world. If desired, the classic can be slightly adjusted by making breading from Japanese panko breadcrumbs and butter for the filling using the method of sauce for Burgundy snails.
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Quick Kiev-style cutlets are a simplified version of the famous dish that originated in Russian and French culinary traditions and has become popular worldwide. This variant retains the juiciness of chicken fillet complemented by a delicate creamy filling and aromatic crispy crust. Unlike the classic recipe, no complex shaping or breading is required here — everything is prepared faster and easier. Baked cutlets are perfect for dinner or festive tables, and their rich flavor with hints of cream cheese and fresh herbs pairs excellently with mashed potatoes or vegetables. Due to the simplicity of preparation, this dish can easily be added to everyday menus without sacrificing its sophistication.
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Caesar salad is a legendary dish of European cuisine that combines tender chicken breast, crispy croutons, and a flavorful Worcestershire sauce. The origins of this salad trace back to Italian chef Caesar Cardini, who once created it from simple ingredients but with exquisite taste. The grilled and marinated chicken breast adds juiciness to the dish, while the sauce with anchovies, lemon juice, and Parmesan enhances its rich notes. Crispy baguette croutons add texture play, and fresh romaine lettuce provides lightness. This salad will be a decoration for any table, perfectly complementing meat and fish dishes or standing as an independent gastronomic masterpiece.
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The classic Caesar salad with chicken and mustard dressing is a refined dish of Mediterranean cuisine, combining the freshness of crisp lettuce leaves, the juiciness of chicken fillet, and the spiciness of mustard dressing. Its history dates back to the early 20th century when Italian chef Caesar Cardini created it in his restaurant in Mexico. Flavorful croutons soaked in garlic olive oil add a special texture, while anchovies in the dressing provide a light salty note. This salad is perfect for both a light dinner and a festive table, captivating with its harmonious taste and elegant presentation.
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Classic Cantonese fried rice with chicken and shrimp is the embodiment of harmony in flavors and textures. This recipe is rooted in the rich culinary tradition of Cantonese cuisine, where simple ingredients transform into a refined dish. Tender chicken fillet, juicy shrimp, and aromatic rice come together in a unified ensemble infused with the rich flavor of soy sauce and subtle notes of green onion. The spiciness of black pepper and the depth of chicken broth give the dish a unique character. Its ease of preparation makes it ideal for family dinners as well as for an exquisite treat for guests. Served hot and garnished with fresh herbs, this rice delights the eye and brings pleasure to everyone who tries it.
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Classic light chicken broth is the foundation of many French dishes, reflecting the culinary art of this cuisine. Its history roots back to ancient gastronomic traditions where transparency and purity of taste were key criteria. This broth is characterized by a soft, rich flavor with subtle vegetable notes. It is prepared through a long simmering method that extracts maximum aroma from the ingredients. The light broth is perfect as a standalone dish, especially in cold weather when its warming tenderness brings comfort. It also serves as a magnificent base for soups, sauces, and risottos, adding depth and richness of flavor. French culinary art values it for its versatility and refinement, making it an indispensable element of classic cuisine.
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Classic chicken curry is a fragrant and rich dish of Indian cuisine that delights with its rich flavor and intense spice bouquet. Its history roots back to ancient Indian traditions, where curry became a symbol of warm family evenings and vibrant celebrations. Tender chicken meat infused with spices is sautéed to a golden crust and combined with a spicy sauce made from tomatoes and coconut milk. The light sweetness of peas adds balance to the flavor, creating a perfect blend of richness and freshness. This dish not only warms and nourishes but also immerses you in the atmosphere of Eastern gastronomy. Classic chicken curry pairs wonderfully with rice or naan bread, allowing you to fully enjoy every bite.
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Even, so to speak, in its naked form, without any embellishments, a pate can be textural perfection. But here, as in a fairy tale, three conditions must be met. First: butter, in which the liver should be fried . Replace it with vegetable oil - you will lose some of the creaminess, which is almost the main advantage of the pate. Second: before putting the liver in the frying pan, it must be thoroughly washed and, most importantly, wiped dry with paper towels, otherwise it will steam rather than fry, which, of course, is not a crime, but still inclines the pate to the state of dietary porridge. Third: you need to fry the liver exactly until the state when it has stopped bleeding, but still retains a pink inside under a darkened crust . However, even if you slightly overfried it, a powerful blender can save the situation and a little more butter, so that the liver can finally turn into a homogeneous, tender mass.
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Classic chicken soup is the embodiment of home comfort and warmth. The history of this dish traces back to European cuisine, where it is valued for its nourishment and soft, warming flavor. Tender chicken meat in aromatic broth, complemented by the sweetness of carrots and a spicy hint of nutmeg, creates a harmony of tastes. The soup is easily digestible and is often served as a restorative dish during colds or simply to warm up on cold days. Thick and rich, it pairs perfectly with fresh herbs and crusty bread, creating an ideal meal that brings comfort and pleasure.
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Classic Olivier with chicken and fresh cucumbers is the embodiment of Russian culinary traditions, combining tender chicken, crunchy vegetables, and aromatic herbs. The history of this salad dates back to the 19th century when French chef Lucien Olivier created an exquisite dish that later took on a more democratic form. The taste of this version is soft, balanced, with a refreshing note of cucumber and juicy texture of chicken fillet. Olivier is an unchanging guest at festive tables, accompanying family celebrations and cozy gatherings. It can be served as a standalone dish or as an addition to main treats and pairs perfectly with meat and fish appetizers. Mayonnaise with sour cream gives the salad lightness while herbs add exquisite freshness. A classic that never ages!
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An amazing combination, but one that has firmly entered our lives and eventually become a classic. The recipe uses hard cheese, and it's up to you to decide what kind it should be, the main thing is that it's not too aromatic.
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Classic Olivier with chicken is a symbol of holidays and family gatherings, born in Russian cuisine. Its history begins in the 19th century when French chef Lucien Olivier created an exquisite salad that became a popular favorite. Today it has transformed into a cozy and familiar dish where tender pieces of chicken are complemented by the softness of potatoes, the sweetness of carrots, and the slight tanginess of pickles. Green peas add freshness, while mayonnaise unites the flavors into a harmonious whole. Olivier is served chilled; it pairs perfectly with hot dishes and creates an atmosphere of warmth and comfort. It is not just a salad — it is part of cultural traditions passed down through generations, consistently bringing loved ones together at the festive table.
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Kyiv cutlet is a legendary dish of European cuisine, known for its crispy golden crust and tender, juicy chicken with melting butter inside. According to one version, it originated in Kyiv in the early 20th century, inspired by French culinary traditions. The rich flavor of the dish combines with the airy texture of the chicken fillet, enhanced by aromatic butter that oozes out when cut. A distinctive feature of its preparation is the triple breading that creates a magnificent crunch. These cutlets are perfect for festive dinners and celebrations, served with a side of mashed potatoes or fresh vegetables. The Kyiv cutlet is a blend of sophistication and simplicity that has captured the hearts of gourmets worldwide.
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Recipe from Roman Palkin, chef of the restaurant Ladurée à-la Russe.
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According to legend, the Kiev cake owes its appearance to pure chance. Allegedly, one of the employees of the Kiev confectionery factory named after Karl Marx forgot to put the egg whites for the sponge cake in the refrigerator, and the next morning the head of the shop decided to save the careless colleagues: he made cakes from the egg whites and layered them with butter cream. After some time, this creation turned into the Kiev cake.
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