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Showing posts from 2016

Smörgåstårta - Swedish Savory Cake

In Sweden, these sandwich cakes are typically served on special occasions, understandably, as they are a bit labor intensive to make.  They are popular enough to be available at the local supermarket regularly.  I found this the perfect (as in ready to serve when it was time) dinner for many guests.  Plan ahead, it needs to be refrigerated for 12 hours+ before decorating and serving.

The cake can be constructed in any shape you desire.  I made a simple rectangle of 2 x 4 bread slices in four levels.  If you want to go higher or another shape, you may need to double the fillings and buy more bread.  Each layer is quite rich and dense so servings per cake are high, this one fed 25 easily.

Traditional layers in Sweden include liverpaste and smoked salmon.  I put together egg, ham and cheese layers instead to fit the very American palette of my teen guests.  Most cakes are topped with shrimp but if you google smörgåstårta, you will see the many variations and be inspired as to what to p…

Simple apple cinnamon pancakes

Ethan made these during the conference break today.  DE-Licious!

The only work is chopping up the two apples.  
The pancakes by themselves are delicious as well if you don't want to make the topping.

This recipes serves 4

Melt
2 Tb unsalted butter
set aside to let cool

For apple syrup-
In small skillet, put:
2 tart apples, chopped into cubes, (peel optional)
2 Tb unsalted butter
1/2 c maple syrup
2 T brown sugar
1 1/2 t cinnamon
1/2 t baking powder (for lighter pancakes, but optional)
Cook over medium heat until apples soften.
Keep warm for serving.

meanwhile for pancakes-
Mix dry ingredients in small bowl:
1 1/2 c flour
3 t baking powder
1 T honey, or agave, etc. 
1 cinnamon
1 t salt

Mix wet ingredients in medium bowl:
1 1/4 c milk
1 egg
1 t vanilla
Mix in 3 T cooled butter (so egg won't cook)

Add dry mix into wet mix, combine well
Cook pancakes (about 1/4 c) on hot griddle
Serve three pancakes with a large spoonful of the apple syrup

They looked great and tasted great.  

28 Sep 2016 Danish Meatloaf

This is the meatloaf recipe everyone liked better than I did.  I still favor my Grandma Anderson's recipe but since the family liked it, here it is.

In a small bowl, combine to soak
1/2 c milk
1 egg
1 c toasted bread, cubed or 1/2 c dried bread crumbs
Let stand 5 minutes.

In hot skillet, sauté
1/2  medium onion, diced
1 T butter
Remove from heat, add
1 t fresh chopped parsley or 1/2 t dried
Allow to cool.

Mix together:
1 lb ground beef
1 T ketchup
1/2 t salt
1/4 t black pepper
1/4 t paprika
1 clove garlic, minced or generous sprinkle of garlic powder 
1/4 t thyme
1/2 t Worcestershire sauce
Add in cooled onion & parsley mix
combine well then add in the milk-crumb mixture

Shape meat into a loaf or into a loaf pan
Bake at 350ºF for 1 hour

Turns out if you want, you can shape them into patties and fry in butter until cooked through and have single serving meatloaf burgers instead of one big loaf.






27 Sep 2016 Fish in white sauce

This brought back childhood memories.  It tasted just like one of the only fish dishes I had liked as a child.  Now, I like a lot of fish but this was delicious and easy.  I think it might sway someone to eat more fish.  It takes just a bit over 15 minutes.

In a hot iron skillet, place
2 white fish fillets (about 6-8 oz each) (halibut, tilapia, flounder...)
and pour over the top
1 cup fish stock (or chicken stock or water with a tablespoon of Thai fish sauce)
Cover and simmer for 8-10 minutes

Meanwhile, mix
1 egg yolk 
2 T milk
Set aside.

Remove cooked fish and keep warm on serving dish
Reserve 1 cup of the hot fish stock (it's ok if there is a bit less than a cup)
In the hot skillet, over med-hi heat, melt
1 T butter 
2 T flour
whisk quickly to form a roux
Pour in gradually
1/2 c milk
whisking constantly to make a smooth sauce
Next add in the reserved fish stock
Stir constantly and simmer for about 5 more minutes until thick and creamy.
Turn off heat and pour in the egg yolk mix.
add a s…

26 Sep 2016 Not funeral potatoes

I can't come up with a name for this dish inspired by B's braces getting tightened and her love of "funeral potatoes" aka 'heart attack on a plate. '
This is basically a Scandinavian inspired twist on scalloped potatoes.  The root fruits (as they are called in Sweden) break up the monotony of just potatoes, adding some other flavor but not giving up too much of the creamy comfort of the original.

Give it a try when it's cold outside or you need a change from your usual potato dish.

Prepare:
4 medium red potatoes, sliced thin (leave skin on)
1 parsnip, peeled and sliced thin
1 golden beet, peeled and sliced thin
1 large leek, sliced thin
3 T of cold butter, cut into cubes
11/2 -2  cups of Havarti cheese - shredded or cut into thin strips

Place one half of each ingredient in a greased baking dish.
Sprinkle the layer with salt, pepper, and paprika
and pour 1/2 cup of milk over the top
Then make the second layer
and sprinkle the top with salt, pepper and paprika ag…

15 Mar 2016 Flygande jakob or the strange Swedish 80s Chicken Casserole

Rumor has it this is a recipe everyone who was a kid in 1980s Sweden will recognize.  
I laughed when I saw the ingredients but as it was recommended I had to try it.
Back then it was served on white rice with shredded iceberg lettuce and cucumbers.  I updated it slightly.
It also called for Heinz chile sauce which I did not have access to so I went with a green taco sauce I had in my cupboard.

It is super easy, just assemble the ingredients and cook it.
Here it goes.  But seriously, you will find yourself reaching for seconds!

In a 9x13 baking dish, arrange/spread evenly/layer:
about 2 c cooked cubed/bite-size pieced chicken
2-3 large bananas split lengthwise and cut into chunks (each piece is a long 1/8 of banana or so)
1 1/4 c heavy cream WHIPPED
a generous 1/3 c red or green chile or taco sauce as mild or hot as you prefer

Bake at 435 degrees for 30-45 minutes, until surface is golden brown, caramelized
Let casserole REST! AT LEAST 10 minutes, hot bananas burn!

Sprinkle on top:
about 6 oz of cr…

14 Mar 2016 Pancakes Worth Making (and eating)

These are the family favorite now.  They are so tasty and actually filling.
I have seen a few modern versions but this one comes from a 1964 Osterizer blender pamphlet and as the quickest version, it wins.

Beat together with stick blender until smooth-
2 eggs
1/3 c cottage cheese
3/4 c sour cream

Then add and mix lightly-
1/2 t baking soda
1/2 t salt
1/2 c SIFTED flour

Let batter rest while griddle warms up.
Only pour the batter onto the griddle when it is sizzling hot.

Serve with sliced apples, bananas or berries and syrup, agave or just butter.





13 Mar 2016 Crisp Swedish Waffles

This is the winning recipe from the recipe experiments.  The baking powder makes the difference in crispiness for me.  It is for traditionally heart-shaped waffles but it will work with American squares.  It's the flavor you want!

Beat together until smooth:
1 1/4 c unsifted all-purpose flour
3/4 c water

Stir in:
1/4 c heavy cream
2 T sugar
1 1/2 t vanilla
2 1/4 t baking powder
1/8 t salt

Separately, beat until stiff:
1 c heavy cream
(beat more if serving whipped cream as topping)

Fold into the combined batter.

Heat your waffle iron on medium-low until water drops sizzle.
Pour batter onto hot iron and let bake until golden.

Served traditionally with cream and fresh berries.
Tastes great with sour cream & frozen berries, nutella and bananas, etc.




21 Feb 2016 Tuna Tortellini

This tastes great served cold, also.
Bring salted water to a boil to prepare 1 -1 lb pkg cheese tortellini Drain and set aside for combining. Place under broiler in oven for 3-4 minutes on each side.(until flakes easily) 2 small tuna steaks(or you can use a can of tuna, drained) Flake with fork into bite size pieces. Sauté in large pan: Olive oil 1 colored bell pepper, chopped ¼ c red onion, chopped ¾ t fennel seeds, crushed Mix together ½ c milk 2 t flour ½ t dry mustard ½ t pepper Add this mixture to sauté pan and cook until thickened.
Add in the tuna and tortellini.Warm thoroughly about 3 minutes. Serve on bed ofbaby spinach.

20 Feb 2016 Fresh Pea Gnocchi

It is strange to see lettuce being cooked but it worked.
Prepare salted, boiling water to cook: 1-16 oz pkg of gnocchi Drain and keep warm. Over medium heat, melt ¼ c unsalted butter then add 2 T onion, finely minced sauté about 5 minutes, then add 1generous handful of cubed pancetta or ham 1 head Romaine lettuce, washed and sliced roughly ½ t salt 3 c fresh shelled peas or thawed frozen peas Cook until peas are tender, about 5 minutes In separate small saucepan, cook until thickened: ½ c heavy cream Pour over pea mixture, add gnocchi and combine all gently Sprinkle with salt and pepper and serve immediately.

original recipe from Relish.com

19 Feb 2016 Summer Tortellini Salad

Easy to make ahead.
Prepare in salted, boiling water:
1 lb cheese tortellini
Drain and chill.

Combine:
1/4-1/2 lb pastrami, pepperoni or even ham in thin strips
3 tomatoes, cubed
2-3 T capers, drained
6-8 oz baby spinach, washed and dried
1/4 lb cubed fresh mozzarella
1 small zucchini, thinly sliced

Mix together about
1/4 c olive oil
4T balsamic vinegar or white balsamic
2 T total of basil, oregano, rosemary, thyme and garlic 
Pour over combined veggies and add cooled tortellini
Combine gently and add more oil or vinegar to taste
Garnish withfresh basiland freshly ground black pepper.
Serve cold.  Flavors are even better if you can chill it at least one hour before serving.

18 Feb 2016 Cannellini summer salad

A great dinner on a warm summer day served with or atop a slice fresh whole grain bread.  I found this recipe by Emeril when I needed to use a bounty crop of parsley from the garden.
Saute
2-3 Tb olive oil 1/4 c minced onion 2 t minced garlic After 3 minutes, add  2 (15-ounce) cans cannellini beans 1-2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon ground black pepper Stir and heat through for a few more minutes
Remove from heat, put in serving bowl and sprinkle with 1/3 c grated Parmesan, crumbled chevre, or feta
In food processor or blender, combine: 1 1/2 cups fresh parsley leaves 1 ½ t garlic 2 t lemon juice ¼ t salt Then pour in 1/3 c olive oil Combine well and pour over beans

17 Feb 2016 Swedish Meat Pies

These are sold at the Scandinavian Festival in Junction City, Oregon.
It may be a Swedish-American recipe but regardless they are delicious.

Servings: 4-6, Prep: 20 mins, Cook: 20 mins
1- Melt: 1 tablespoon butter  Crumble in 1 lb ground beef  and add: 1/4 cup chopped onion 2 tablespoons chopped fresh parsley, dried is ok  1/4 teaspoon ground allspice 1/4 teaspoon dried dill weed 1 pinch ground nutmeg 2 large red potatoes, grated  Cook and stir until meat is browned and potatoes soft. Remove from heat and stir in: 2 cups shredded Jarlsberg or white cheddar cheese  Set aside while preparing dough

Puff Pastry sheets work perfectly for the crust, a big time saver.  Roll out the pastry sheet to about 1/8 inch thick and then cut into a triangle.  Brush sour cream on the puff pastry before adding 1/3c - 1/2c meat filling.  Fold the dough over into a smaller triangle , then pinch and seal the edges with water. See #2
OR if you want the authentic sour cream crust- Pastry Dough: In med bowl mix together: 2 cups all…

16 Feb 2016 Claufoutis

This is a French custard dessert.  Or make it the night before with less sugar for breakfast.  Tastes a bit like French toast custard...

Place in blender:
4 eggs
2 c milk
1/3 flour
1/3 c sugar
1/4 t salt
1 t vanilla
Blend on low for 30 seconds. Pour into a quiche dish (small casserole or large pie dish)
On top of the egg mixture, place:
1/2 - 1 c fresh strawberries, raspberries, peaches (sliced), blueberries, OR pitted cherries...
Bake at 350˚F for about 45 minutes until Claufoutis is set and not very "jiggly."