День Москвы is pronounced as "Den' Moskvy" and translates to "Moscow Day".  I'm still not sure how to pronounce "Den' Moskvy" but just ask Denis or Heather!

If you are wondering what the many brackets are doing in the title of this theme, well, while googling "Facts about Russia", I learned that the number of brackets denotes the importance of the message... This many brackets means this Den' Moskvy Dinner Party is going to be a "FANTASTIC BLOW-OUT EXTRAVAGANZA"!  (Denis will have to correct me if this Russian fact is completely wrong!)

So let's not wait any longer, we're ready to join Katie & Denis and take Culinary Couples back home to Russia!

Moscow Mules:  Heather & Eric

What comes to mind to drink on "Moscow Day" - Moscow Mules of course!  Heather & Eric brought all the fixings and filled up our copper mugs with a delicious rendition of one of our favorites!

The vodka was of true Russian origin as was the selection of Russian wine and beer.  But beware of the 9% Lobster Beer!!!
 

3rd Place Winner:  Culinary Couples Year One - Best Drink!








Recipe: 
http://www.bonappetit.com/recipe/moscow-mule

Russian Appetizers:  Ryan & MJ

We hoped that Ryan & MJ had gone to a different Russian store than Heather because they definitely weren't going to the same День Москвы according to the saleswoman!

Ryan & MJ delighted us with their fine selection of Russian Meats, Russian Bread & Butter, Russian Red Caviar Deviled Eggs, and Red Caviar Cream Cheese Phyllo Cups!

Recipes:

Russian Red Caviar Deviled Eggs:
3 eggs, hard boiled and halved, lengthwise
4 spring onions finely sliced
2 tbsp mayonnaise
1/4 tsp mustard
1 oz caviar
salt and pepper to taste

Remove the yolks from the halved eggs. Mash the yolks to a smooth paste in a bowl with the spring onions, mayonnaise, and mustard. Mix well and season with salt and pepper. Fill the egg whites with the yolk mixture and arrange them on a serving dish. Spoon a little caviar on top of each just before serving.

Red Caviar Cream Cheese Phyllo Cups:
Phyllo Cups
Cream Cheese
Dill
Red Caviar

1. Take out the mini phyllo cups from the freezer and bake them for about 10 minutes at 350.
2. Mix cream cheese (it helps if it's at room temperature) with chopped fresh dill.
3. Once the phyllo cups have cooled down a bit, fill them with cream cheese & dill mixture and top with red caviar.

Russian Bread & Butter:
Russian Bread
Russian Butter

1. Cut bread
2. Spread butter
3. Enjoy

Kharcho, Shashlik, Salad "Olivier" & Russian Salad:  Katie & Denis

Our expectations were set high, coming to a День Москвы at the home of a true Russian, and we were not disappointed!

Katie warned us to come hungry, and she was right.... We started out with the first course of Kharcho (Georgian Lamb Soup)... amazing!!!

The second  course consisted of Shashlik (braised pork shoulder) with a delicious Satsebeli sauce and two beautiful Russian salads!  I think I could move to Russia :)

 

2nd Place Winner:  Culinary Couples Year One - Best Dinner!

Recipes:

Kharcho:
1 lb lamb shank, cut into 5cm pieces (include the bone)
3 medium onions, chopped
2.21 water
140g raw rice, well-rinsed
1/4 tsp freshly-ground black pepper
1 whole fresh jalapeno or serrano chilli
3 tbs tomato puree
3 garlic cloves, minced
1 tsp salt (or to taste)
4 tbs fresh coriander, chopped
4 tbs flat-leaf parsley, chopped
4 tbs fresh dill, chopped

Add a little oil to a soup pain and when hot use to stir-fry the lamb over low heat for about 10 minutes, or until well browned.  Add the onions and stir-fry for 1 minute.  Cover the pan and allow to sweat down for 15 minutes, stirring occasionally.  At the end of this time add the water and bring the mixture to a boil.  Reduce to a low simmer and cook, partly covered, for 45 minutes, or until the lamb is tender.  Stir in the rice and cook for a further 10 minutes then add the pepper, chilli, tomato puree, garlic and salt.  Return to a simmer and cook for a further 15 minutes.  Finally add the herbs and cook for 2 minutes more.  Ladle into soup bowls and serve.

Shashlik:
Serves 4 to 6, depending on the amount of side dishes

3 lbs pork shoulder
4 large onions
2-3 garlic cloves, crushed
2 tbs white vinegar (30% proof)
2 tsp finely ground salt
1 tsp freshly ground black pepper
1 tsp caster sugar
1/2 lemon (squeezed)

Cut the pork shoulder into thick slices, then into small chunks, sized about 2x2 inches.  Please into a large bowl.

Peel the onions and cut into then slices.  Add to the bowl with crushed garlic, salt, pepper, and sugar.  Sprinkle the vinegar on top.

Wearing a pair of kitchen gloves, massage the meat and onion rings for about 10-15 minutes, so the onion juices are released and the seasonings are firmly massaged into the meat chunks.  Instead of dark red, the meat should look much paler now.

Cover the bowl and leave to marinate for 24 hours.

Pierce the meat chunks into a skewer and cook over hot coals until fully cooked and dark brown outside.

Satsebeli Sauce:
http://shushanik.hubpages.com/hub/Georgian-Cuisine-Satsebeli-Sauce-Recipe

Also include about 1/2 onion, and cilantro and adjika chili paste to taste.

Salad "Olivier":
Salad Olivier is known all over the world, it is also called Russian salad in some countries.  Olivier is a simple must on the New Year table, as well as on the 8th of March and any other special event with family gatherings.  Main difference in versions come from meat kinds - poultry, veal, beef or sausages.

5 ea potatoes
3 ea carrots
4 ea eggs
1 pound boiled meat
1/2 pound green peas
2-3 ea dill pickles (you can use fresh cucumbers)
salt to taste
1/2 pound mayonnaise

Boil potatoes and carrots in skin (it helps to keep vitamins), then cool them down and peel them.  Boil eggs and boil meat.  Chop potatoes, carrots, eggs, meat, dill pickles into 1/2 inch squares.  Add green peas and salt.  Trust your own taste, everything must be in proportion.  Stir mayonnaise only for the part of the salad you are going to eat.  It will be kept better without it.  Mix the salad and refrigerate for a while.  If you want your salad a little tender, mix a part of mayonnaise with an equal part of sour cream.  Bon appetit!

Russian Salad:
3 tomatoes - cut into bite sized cubes
3 cucumbers - cut into bite sized cubes
1/2 small onion - cut into bite sized chunks
2 cloves garlic - diced
Dill - small handful chopped
Cilantro - big handful chopped
Olive Oil
Salt and Pepper

Mix it all together in a big bowl and eat!

Наполеон "Napoleon" Cake:  Ann & Jason

Although this cake is of French origin, it has been adapted, adopted and fully nationalized by Russians, as THE Russian cake.

I have to admit I was a bit intimidated when I read the recipe (and after 6 hours... and what looked like a giant cocaine party in my kitchen later... I realized why!) but it was definitely worth the effort.

Although a tad on the runny side (yep still not sure what went wrong with the custard!), the presentation could have been better, but according to Denis (who really is the only opinion that matters right?!!?), it was as good as his mother's!  Great Success!  большим успехом!

And in case you were wondering.... yes this День Москвы earned all of its parenthesis and was definitely a "FANTASTIC BLOW-OUT EXTRAVAGANZA", as evidenced by the lawn dance party at the end of the evening, only to be followed by a day of major suffering on Sunday... I blame the Russian tradition of toasting with vodka during the entire dinner!

3rd Place Winner:  Culinary Couples Year One - Best Dessert!








Recipe:
http://easteuropeanfood.about.com/od/russiandessertrecipes/r/Russian-Napoleon-Cake-Recipe-Napolyeon-Tort.htm