Archive for February, 2012

The Snowballing Leftovers Soup

Posted in leftovers, sausage, soup with tags on February 28, 2012 by oskila

I was thawing some frozen wienerwursts for lunch the old school way – simmering in a pot – and thought ‘Hey, this might turn into soup’. So I fished the sausages out and sliced them up, and then started rummaging through the fridge, freezer and cupboards. Into the pot went a cube of beef stock, an inch of leek and the sausages again. Looked a bit empty, so I put the last of a bag of frozen hash, some frozen carrots and a bit of red cabbage in. Stil a bit thin, so I decided to add a handful of rice. Herbs and spices added and the whole thing simmered for 15 minutes.

Aforementioned soup with our fabulous mushroom coasters, to increase the nerd factor slightly.

Cooking like this is a great way to get rid of leftovers and it’s also saving money since soup keeps one full longer than an equal amount of solids, a fact that science and diet experts have been pointing to a lot recently but which has been known for a good deal longer, looking at soup kitchens, first courses and so on.

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Delicious Blob

Posted in bacon, eggs, leftovers, mushroom, salad with tags on February 16, 2012 by oskila

There wasn’t much food left over from the scrumptious dinner on Valentine’s Day, but we rinsed more bagged leafy greens than we ate and today I pondered on what to do with the increasingly sad and wilted leftovers.

Green goop is the obvious solution! I stirred a handful of greens into a splash of milk and then went to work with a hand blender. With the addition of eggs, salt, pepper and garlic we have a very green omelet in the making.

Omelet + bacon + mushroom = lunch!

Sorry for the crappy photo quality. The DSLR was out of battery so I had to use the phone.

Valentine’s Day Lasagna

Posted in cheese, ground beef, italian, pasta with tags , on February 15, 2012 by oskila

When I started writing this post it was still Valentine’s, so that’s what the subject is today. Or rather, I’m just going to yap for a short while about the fact that I ate an awesome three course dinner that I didn’t cook. My girlfriend did. That’s love! Make up your own recipe, I’m too full to do it.

Half-eaten Valentine’s Day Lasagna.  (The dish is larger than it looks)

Pasta with mushrooms and cheeses

Posted in cheese, discount, ham, mushroom, pasta with tags , on February 10, 2012 by oskila

50% discounts in the cheese section determined yesterday’s dinner. Didn’t feel inclined to do something too complicated after the relatively time consuming adventures of previous post. Today’s dish took just over six minutes to make (the pasta cooking time) unless you count the extra time needed to bring the water to boil.

Sautéing onions, garlic and mushrooms, then adding smoked ham (also discount) and some white wine.

The main characters of today’s post. Raclette and  Parmesan. The proper way to eat Raclette is apparently to heat a huge piece of it by open flame and then scrape the molten part onto a plate (which I’m sure is pretty awesome). I certainly hope it’s cheaper in the Savoy and Swiss alps because doing that here would mean spending 4-500 SEK on a piece of cheese.

Crème fraîche and cheese added to pan. If I had taken time to grate the Parmesan I would have shaved another couple of minutes off the preparation time since sliced Parmesan melts much slower than similarly sliced Raclette. Be sure to taste and season before eating the cut off Raclette rind (If you intend to do so) because I could taste nothing but Raclette for some time afterwards and had to wing it.

Om nom nom!

Patties, Tatties, Pink Slaw

Posted in bacon, cabbage, ground beef, potato, salad with tags on February 9, 2012 by oskila

I’ve found that the patty/burger complex is one of the categories of food where I can make my culinary artistry blossom the most. Ground meat is a blank canvas waiting to be painted in vivid colors (but with a spatula instead of paintbrush). In short, the possibilities are endless.

But to be fair, the inspiration for this post is cabbage. I bought a chunk of red cabbage for the Chinese stew and didn’t use very much, woindered what to do with the rest of it, decided on coleslaw and then needed something to serve it with. Since most coleslaws I’ve eaten have been served with burgers and fries in pubs, I didn’t need to think for very long.

A pound of ground beef seasoned with salt, tomato paste and a significant amount of crushed black pepper. Since ground beef is often rather lean, a couple of spoons of the dairy product known as cooking cream in Sweden (Cream watered down to 15% fat, stabilizer added) goes in to provide some fat and moisture to keep the finished patties from being too dry and chewy. Mix well and let rest for a while.

The basics of a coleslaw, my way. Red cabbage, onion, carrot. Mix with mayo, sour cream, salt and pepper. I was obviously too hungry to remember to take a picture of the finished coleslaw before eating it. It didn’t turn as pink as I had hoped but probably would, given a bit more time.

Coleslaw in fridge, mince dozing in its bowl. Tuber time! These potatoes were cut into strips, parboiled for just over five minutes, brushed with oil and then seasoned with for example some barbecue mix thingy, powdered ancho style chili and garlic. Then just put them in the oven until they look nice.

The mince has been transformed into six little patties, huddled together in a dish. The bacon strips have several purposes; to lard the notoriously lean meat a bit, to add awesome flavour and to help the patties stay in shape. I chose to cook them in the oven (takes about as long time as the potatoes) but they can be pan fried too of course.

Done, served and eaten with joy!

The Rice Pancake Experiment

Posted in eggs, leftovers, rice with tags , , , , , on February 8, 2012 by oskila

The preparation and consumption of the dish for my last blog post about beef stew yielded a certain amount of left over rice which I decided to have for lunch the next day. As noon drew nearer I pondered on the matter of making yesterday’s rice more fun. Pancakes are usually fun. I went with the idea.

Since most people know how to make pancakes, there’s no real need for a lot of photos in this post. I mixed (with a hand blender) about two cups of cooked jasmine rice with a cup of milk, three eggs and about half a cup of wheat flour. Add salt, pepper and such. Let the batter rest for some time, then fry as usual.

I added the flour because I suspected that without it the pancakes wouldn’t hold together well enough. I don’t know if I was correct but I probably was. Blending more thoroughly than I did would of course make the batter smoother, allowing for thinner pancakes – which in turn means shorter cooking time. I’m thinking that the whiteness of these pancakes when not browned compared to common flour pancakes is rather striking and an interesting visual feature .

Rice pancakes, served with sliced mushroom, a leaf of red cabbage, sour cream and black pepper. As with regular pancakes, adding different stuff enables serving as either first course, dessert or anything else basically.

Chinese Beef Stew – a relapse into Asia

Posted in asian, beef, cabbage, rice, stew with tags , on February 7, 2012 by oskila

I seem to recall that I’ve hinted about making too much ‘Asian’ food (it was probably the herring), but yesterday I watched Kung Fu Panda for the first time which left me with a hankering.

Chinese food in Sweden is basically one man’s wo(r)k since almost all the Chinese restaurants I’ve visited in Sweden copied their menu from the first one, opened in Gothenburg 1961. As a result, Swedish Chinese food is probably a whole lot blander than the Guangdong kitchens it originated in. My recipe today aims to draw the best from the Swedish Chinese food culture and add a bit of me to the mix.

Ingredients! Beef, mushrooms, leek, carrot, red cabbage. There’s other stuff too, but I didn’t put it in the picture because I had done a lot of stuff already when I decided to take photos. The beef has been marinated in a mixture of soy, white wine, oil, garlic and powdered chili.

Rice is already done. Meat, shroom and carrot is sizzling away and the small pot holds a broth made from beef stock cube and the marinade.

Broth goes in pan to simmer along for a while. Even though I cut the meat rather thin, round steak is a tough cut of beef and would probably not have objected to a longer (upwards of 30 minutes) simmer on its own. The leeks should be popped in at last minute to achieve heat but not sog.

Since the lady I love has Views on the edibility of red cabbage I blanched it separately in the rest of the broth, instead of adding it to the pan.

To thicken the fluids, add some arrowroot dissolved in cold water and bring to boil again.

The completed dish. With a more tender cut of beef it can be done inside 15 minutes (the time it takes to cook rice). Also keep in mind that the red cabbage will stain everything purple, so use dark soy for better color if you’re going to copy the recipe straight up. I’m not up to date on how common red cabbage is in China, but the green variety is probably more widespread.

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