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Old 05-25-2017, 11:27 AM   #11
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Got Garlic,

If we go back into the historical aspects of when a dish was originally served, many times, the dish is named after the Chef or the City in which it was prepared or the country as well.

Do you know what an American Napolean is ? For example ..

It is a French Pastry called: Mille Feuille ..

A thousand layers ..

VODKA: I would lend myself to believing that this is true regarding the names of Cocktails too .. Vodka Martini, Black Russian, White Russian etcetra ..

So, anyway, supposingly a Belgian French Chef had prepared this salad for an event at the Palace, for the Czar ..

France is just north of Spain, and the Government, and the Chefs in Spain obviously found this recipe and began to create it in 1939 just after the Spanish Civil War.

Located on West 57th Street in Manhattan, for many many years,
was the original Russian Tea Room Restaurant. Todate from what I know, as I have only been to NYC for Travel Conventions, is that the restaurant is in the hands of new owners. Its strategic location, is next to The Carnegie Hall.

Thus, many concert goers and the elite shoppers would go there for lunch and exquisite Russian Cuisine had become a fascination ..

Have a lovely day ..
Yes, I have a great interest in food history. It's a fascinating subject.
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Old 05-25-2017, 11:48 AM   #12
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Russians do use a lot of beets. I hate beets.
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Old 05-25-2017, 03:20 PM   #13
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Charlie D:

I checked a million recipes for this salad and some people put gold beets in their´s .. I do not ..

I have also seen celeriac in some recipes.

BBC TV Recipes, Epicurious, NY Times, Honest Cooking and tons of others, so I am going to do some research in Catalan, French and Spanish and see what I come up with ..

Goodnight .. Thank you for visiting .. It is getting late here.

22.30 ..
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Old 05-25-2017, 03:23 PM   #14
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Got Garlic,

Have a lovely afternoon.

It is getting late here and I have to work this weekend.

All my best for a lovely weekend.
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Old 05-28-2017, 11:42 AM   #15
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Charlie D:

I checked a million recipes for this salad and some people put gold beets in their´s .. I do not ..

I have also seen celeriac in some recipes.

BBC TV Recipes, Epicurious, NY Times, Honest Cooking and tons of others, so I am going to do some research in Catalan, French and Spanish and see what I come up with ..

Goodnight .. Thank you for visiting .. It is getting late here.

22.30 ..

Obviously region of where salad (or any dish for that matter) is made is going to affect the recipe. This lovely Chinese lady spent Saturday with us, me being into food I had grilled her about recipes and chinese food and chinese food in America. She laughed, she said that they are nothing like real chinese food in China. None of it. I kind of knew that. I am sure the same with the salad.
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Old 05-28-2017, 04:05 PM   #16
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Charlie D,

Very true ! Italian food is so totally different outside of Italy as well.

I had spoken to a Russian Chef in Barcelona, and he told me, that the Olivier Salad is prepared with Smoked Salmon & Caviar and it is a festive holiday dish ..

The Russian Salad, has millions of versions and yes, it is potato, carrots, sweet peas whether fresh, canned or frozen and hand made mayonaise, etcetra.

Now, the original Russian also incorporated smoked ham. Some recipes were noted.

I am going to post the one, the Russian Chef in Barcelona, had given me and provide him with a credit of course. There are several Russian Restaurants in Barcelona, and the one we go to is quite enchanting old world Russia ..

Have a lovely evening. Thank you.
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Old 05-28-2017, 04:08 PM   #17
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Cake Poet,

Thank you very much for the photo link .. Yes, it is a beautiful salad ..

Each country has its version based on its local products ..

Have a lovely evening.
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Old 05-28-2017, 06:13 PM   #18
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Wow! those salads from CakePoets link (thank you CP) are so "funtastic". Would almost hate to dig into it and ruin the arrangement. But my greedy taste buds would win over.

That's a lot more patience than I have for presentation.
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Old 05-29-2017, 03:24 AM   #19
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Dragnlaw,

Yes, absolutely stunning. There are contests held in Spanish Bars for the best Russian Salad .. It is a festive salad at homes, however, it is served daily in Spain at Bars.

Have a lovely day ..
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Old 05-29-2017, 03:26 AM   #20
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Charlie D,

Definitely, there are as many versions of Russian Salad and the Olivier Salad as there are professional Chefs, if not more !!!

Thank you and have a lovely day.
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dill, potato, potatoes, recipe, salad, tuna & eggs

Russian Spanish Potato Salad (Ensaladilla Rusa) RUSSIAN ( SPANISH ) POTATO TUNA SALAD (ENSALADILLA RUSA ) Belgian Chef, Lucien Olivier, had created this salad which was documented in a book called: El Libro de La Casa ( The Woman´s Guide to Keeping House) at the end of the Spanish Civil War, 1939. HERE IS THE RECIPE WITH MY ADAPTATIONS .. INGREDIENTS FOR 8 PEOPLE: 2 1/4 pounds of potatoes 1 pound of carrots 1 pound of fresh green beans 1 tablespoon of capers 1/2 fresh sweet peas in pods 3 hard boiled eggs ( separate whites for salad from the yolks for decoration garnish ) 1 clove of gariic FOR THE MAYONAISE ( to taste depending on your palate ) salt and freshly ground black pepper to taste 1 Cup or 2 to 3 cans of Tuna Fish Packed in Evoo drained 10 Ml. White Wine Vinegar EXTRA CARROT FOR RIBBONS TO DECORATE THE SALAD INGREDIENTS FOR HOME MADE MAYONAISE FOR THIS SALAD: 3/4 CUP Spanish Evoo 1 Egg ( uncooked ) 1 /2 of a Lemon - for its Juice 1 CLOVE GARLIC MINCED ( TO TASTE ) COMBINE THESE 3 INGREDIENTS TOGETHER IN A FOOD PROCESSOR or WHISK IN A METAL BOWL BY HAND. SLOWLY POUR INTO A DRIZZLE THE EVOO. WHISK TOGETHER .. 1 ) You will need a few sauce type or stock pots for the boiling process of the potatoes, the sweet peas, the carrots and the green beans in salted water .. When boiling process is finished, drain well .. And combine all in a glass bowl .. OF COURSE, take the peas out of pods or if you wish, you can use frozen vegetables .. 2) IN A LARGE GLASS BOWL: place all the veggies which were diced in tiny cubes and the sweet peas. One may add shallot or leek or a small onion if desired .. 3) Now, add the Tuna fish and the whites of the hard boiled eggs chopped roughly into the glass bowl .. 4) WITH A LARGE WOODEN SPOON OR METAL, mix the ingredients clock wise .. 5) Add the mayonnaise and the vinegar and continue the combining of all the ingredients. 6) THE TEXTURE IS: THAT OF A TUNA OR EGG SALAD, NOT DRY BUT NOT TOO TOO CREAMY AND WET .. 7) Add the Capers and additional Mayonaise if needed, salt and freshly ground pepper ( black ). Can also decorate with carrot ribbons for color .. Voila ! Chill in glass bowl for 2 to 3 hours in Refrigerator .. CAN BE SERVED: 1 ) As a salad decorated with crumbled egg yolk and green olives stuffed with sweet red peppers or if you prefer with black olives .. And ribbons of carrot .. 2) Serve as a spread on baguette "canapè slices " Which is Very Common in Spanish Tapas Bars across the country ! 3) Can be served on a bed of a variety of lettuces with fresh tomato and an extra drizzle of Evoo and Vinegar ... ENJOY, Have a lovely day .. 3 stars 1 reviews
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