Buckwheat Noodles With Red Caviar And Sour Cream Recipes

BUCKWHEAT NOODLE SALAD

Steps:

• Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.
• Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.

BLINI WITH THREE CAVIARS

Steps:

• In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, covered tightly, overnight. (Chilling overnight produces a tangier flavor. Let the batter come to room temperature before continuing with the recipe.) Stir in the remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute, and let it rise, covered with the plastic wrap, in a warm place for 1 hour, or until it is double in bulk and bubbly. In a bowl beat the cream until it holds soft peaks and fold it into the batter. In a metal bowl beat the egg whites until they just hold stiff peaks and fold them into the batter gently but thoroughly.
• Heat a griddle or large skillet over moderate heat until it is hot, brush it lightly with the additional melted butter, and spoon tablespoons of the batter onto the griddle, spreading them to form 3-inch rounds. Cook the blini for 1 minute on each side, or until the undersides are golden. Transfer the blini as they are cooked to a platter and keep them warm, covered with a kitchen towel. Make blini with the remaining batter in the same manner, brushing the griddle lightly with the butter as necessary. The blini may be made 2 days in advance and kept covered and chilled. Reheat the blini, covered with foil, in a 350°F. oven for 10 to 15 minutes, or until they are warm, or microwave them on a microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are warm.
• Arrange 3 or 4 blini on each of 18 small plates, top them with some of the sour cream, and arrange some of the caviar decoratively on the sour cream.

BLINIS WITH RED CAVIAR

Steps:

• Scald the milk and set aside
• Dissolve the yeast in four tablespoons warm water.
• Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
• Separate the eggs. Beat the yolks until thick and sticky. When the milk has cooled to luke warm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place for about two hours, or until doubled in bulk.
• Whip the eggwhites until they stand in stiff peaks. Fold them into the batter.
• Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side.
• Wrap the pancakes in a napkin and keep them warm in the oven as you cook the others. Serve in a pile, wrapped in a napkin.
• Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar and rolls it like a crep

RED ONION, SOUR CREAM, AND CAVIAR QUESADILLAS

Steps:

• Fold tortillas in half and cut each quesadilla into 3 wedges. Garnish with:
• 2 tablespoons sour cream
• 2 tablespoons caviar
• Red onion slivers
• Small dill sprigs
• 6 thin lemon slices

RED CAVIAR DIP

Steps:

• Mix all ingredients except crackers, reserving 1/2 teaspoon of the caviar.
• Cover and refrigerate at least 2 hours but no longer than 48 hours. Garnish dip with reserved caviar and green onion. Serve with crackers.

BUCKWHEAT NOODLES AND ORIENTAL STYLE SOUP

Steps:

• Noodles.
• Mix the buckwheat & white flour in a large bowl.
• Using one hand and pouring approximately 3/4 of the water into the flour, swirl the flour around mixing it with the water.
• This step should be done quickly.
• Set the remaining water aside.
• Using both hands, pick up chunks of dough, squeeze and drop it back into the bowl.
• Keep doing this until the water and flour are well mixed.
• Your dough should be pliable but not sticky.
• Add remaining water if necessary.
• If you have a mixer, transfer the dough to it and knead for at least 10 minutes or until the dough forms a ball and has a shiny look.
• If you do not have a mixer knead by hand as you would bread dough.
• This may take you 15 minutes or more until the dough forms a ball and has a shiny look.
• Dust a board or surface generously with buckwheat flour -- divide your dough in three and roll each piece out until it is approximately 1/8-inch thick.
• Using a sharp knife cut into 1/4-inch noodles, separate them and hang on a pasta rack or spread out on paper towels.
• Continue doing this until you have cut up all the dough.
• Meanwhile have a large pot of water boiling on the stove, Have the water in a rolling boil and drop in the noodles, cook for 3-5 minutes and immediately drain & rinse with cold water, rinse well & drain.
• Place noodles in a bowl.
• Soup.
• Heat saucepan, add oil, saute the garlic, onions and mushrooms approximately 4 minutes.
• Add stock, soy, wasabi, honey & balsamic vinegar.
• Bring to a boil, add zucchini, peas & peppers.
• Simmer for not more than 5 minutes -- you want the vegetables to remain crisp.
• To serve, place approximately 3/4 cup of noodles (they will be cold) in the bottom of each individual soup bowl and ladle in the soup distributing the vegetables evenly and enjoy.
• For Vegetarian use only the Vegetable broth.

BUCKWHEAT PASTA NOODLES

Steps:

• Combine flours and salt in food processor and whiz to combine.
• Add egg and olive oil and whiz.
• With machine running, SLOWLY add water until ball forms.
• Turn dough onto lightly floured surface and knead for 10 minutes.
• Place in plastic and let rest for 30-60 minutes.
• Cut noodles according to your pasta machines instructions.
• (usually put on widest setting, smoosh a small chunk of dough in flour on both sides, fold in half and run through maching. Fold again and run through and repeat once more. Then proceed to next smaller setting, etc.) I do not recommend using the very smallest setting.
• Cut as fettucini noodles.
• Bring large pot of water with olive oil to a boil.
• Add 1 Tbls salt.
• Add noodles, stir and cover with lid.
• Once the water returns to a boil, cook for approx 1 minute.
• Drain in colander and enjoy!

OLD-FASHIONED SOUR BUCKWHEAT PANCAKES

Steps:

• Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff.
• Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
• Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.

CAVIAR NOODLES

Steps:

• Add noodles to a large pot of boiling salted water. Cook about 10 minutes, until they are tender (they should not be al dente). Drain the noodles, cool in ice water for 5 minutes, then drain thoroughly.
• Toss the noodles in a bowl with the carrot, daikon and scallions.
• Mix the vinegar with the ginger and shallot. Beat in the oil, then fold in the tobiko or caviar. Pour this mixture over the noodles, and toss gently. Season with pepper, and salt if desired. Serve.

BUCKWHEAT-SOUR CREAM WAFFLES

Steps:

• Preheat a waffle iron. Into a large bowl, sift together buckwheat and all-purpose flours, sugar, baking powder, salt, and cinnamon.
• In a medium bowl, whisk together egg yolks, sour cream, milk, and butter. Pour the egg mixture into the dry ingredients, and stir briefly until just combined.
• In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.
• Ladle about 1/3 cup batter onto each section of the waffle grid; spread the batter almost to the edges. Close the lid, and bake about 5 minutes, until no steam emerges from the waffle iron.
• Transfer the cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. If desired, serve with blueberries and a dollop of creme fraiche.

BUCKWHEAT BLINIS

Steps:

• Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
• Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
• Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.