Archive for January, 2013

Salsified Bacon

Posted in bacon, salsify with tags , , , , on January 24, 2013 by oskila

According to urbandictionary, to salsify something is to alter its texture to resemble that of a salsa. I thought I was going to be funny in a way of my own about the fact that the vegetable in question sounds like a verb. (There are lots of food verbs of course, most of them dirty slang). The bacon is simply salsified because it’s combined with salsify to make lovely lovely food.

roots

Salsify is an odd looking (or very typical-looking) root. Almost black, but white when peeled. Peel ’em and boil for sligthly less than 10 minutes. Soft but firm is what we’re after.

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Meanwhile, in a pan, cook some diced bacon and chopped onions gingerly, to render the fat and avoid early onset BCB (burnt crunchy bits), but not so gingerly that the bacon is boiled instead of browned. When the salsify is done and drained, add it to the pan and crank up the heat a bit. My preparatory research suggested that salsify is often enjoyed with salt and a knob of butter, and bacon delivers fat and saltiness in one neat package. I added a hint of garlic, some coarsely ground black pepper and a drizzle of honey at the end to get the dish a bit bolder. Maple syrup or similar is probably also completely awesome.

bowl

It doesn’t have to be harder than that. Probably not a restaurant class dish, and probably not something you tell your dietitian about, but it was very tasty in my opinion

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Creamed Kale and Schnitzel

Posted in cabbage, discount, kale, pork, scandinavian, stew with tags , , , on January 12, 2013 by oskila

Almost done with most school assignments, but started working instead, so we’ll see what amount of time can be spent blogging.

Anyway.

Kale, because of its imperviousness to cold, is a winter vegetable in many parts of the world. In Sweden it’s very specifically connected to Christmas – either as långkål (long cabbage/long kale) which is a creamed kale type dish from southern Sweden (flavored with a tiny bit of sugar or treacle), or as kale soup, originally probably made because kale was available and one could make use of the broth left over from boiling the Christmas ham. I’m guessing it’s often eaten to get a break from the greasy feasts of Christmas food.

Since kale is so closely knit with Christmas here, after NYE the discounts are simply ridiculous. The half pound of kale used in this post cost me 5 SEK (less than a dollar) which is about 20% of the price before Christmas.

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There are of course recipes for creamed kale all over the internet, but I wanted to show my way of doing it, which is a slight bit simpler than most recipes I’ve seen (not that it’s hard to begin with). Also, it makes for very pretty pictures – view it in full size!

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Kale ripped from its stems and torn into smaller pieces, then put in a pan to sauté with as much butter as one dares. After a while half a cup of water is added, along with half a cube of bouillon. Most recipes I’ve looked at does it the other way around – blanching first, then cold shocking, a short drying and sauté last, which takes longer time for no good reason at all.

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A small flock of pork chops, hammered out to about double size. They’re going to be pork schnitzels in a moment.

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Meanwhile, the kale pot has almost boiled dry and a reasonable amount of cream has been added. I season only with white pepper, for the sake of simplicity.

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This is a schnitzel breading station. Seasoned flour, lightly beaten egg and breadcrumbs. Nothing strange here.

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Schnitzels in pan. They’re rather thick compared to proper schnitzels, but they were almost an inch to begin with, and bashing meat with a cast iron skillet gets old surprisingly quick.

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Schnitzel with creamed kale, fries and butter-tossed carrots, which my fiancée kindly prepared. The combination is not exactly a classic one, but it works. Hopefully the next post won’t be too far in the future.

 

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