Archive for the sausage Category

Clearance Stew: Gumbo-inspired Muck

Posted in american, cabbage, cajun, crossover, discount, ground beef, leftovers, mushroom, okra, peppers, sausage, stew, stock with tags , , , , , , , , , on March 8, 2013 by oskila

It was one of those days when the leftovers and odds and ends reached critical mass. A number of loose food ends that are at risk of going bad unless they’re chucked out (which is very unfashionable these days) or made into a clearance stew (a.k.a. fridge stew). Such stews can take any number of directions, depending on what it is that you’ve forgotten behind the eggs and the jam. The deciding factor for me was probably the bag of okra pods in the freezer. I bought them just because I could, with only a vague idea that they’re used for thickening in Cajun cooking. As per usual, I knew very little about the dish I was going to get inspired by, in this case gumbo. Apart from okra I seemed to recall that onions, celery and green peppers were important, and that it was supposed to be fairly spicy. From there it was touch and go.

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Leftover spanish chorizo, beef stock cubes, ground beef (bought just before Christmas, frozen and forgotten) green bell pepper, the last bit of savoy cabbage, shallots, carrots, cured sausages of some kind, red chili pepper, mushrooms, garlic, onion, celery and okra. Since the main protein is ground beef, this dish can at most be Cajun-inspired or have a hint of Louisiana, but my intention wasn’t to make actual gumbo, but rather to make a stew that’d last all week.

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Chopped onions, carrots, garlic, celery, peppers and chili. Whole shallots.

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Beef, mushrooms, cabbage, cured sausage and chorizo added

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Stock and okra go in, along with some herbs and a bit of tomato paste

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A couple of hours of slow simmering produces half a gallon of swamp-like stew. Way tastier than it looks.

 

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Simple but Fancy Potato Salad

Posted in arugula, cheese, discount, meatballs, potato, salad, sausage, side dish with tags , , , , , , , , , , , , on February 20, 2013 by oskila

My recent blog posts about blue Swedish potatoes are about to get company by one about some rather yellow Danish ones. Today’s main ingredient is Ratte or Asparges potatoes, originating in Denmark according to Wikipedia. They were bought at the same time as the Blue Congo potatoes and at the same shop. Also very cheap for such lovely spuds. The bag claimed they were good for potato salad, so that’s what  I did.

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A batch of asparges potatoes, boiled in their skin along with a vegetable stock cube. I usually run all the potatoes through with a long pin or similar before boiling, to allow some salt in. The asparges potato, when boiled, has an almost creamy texture and a flavor with a lot of nutty notes.

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The protein for the evening. Cheapest possible. Prefab meatballs and discount sausages in order to make sure there was enough potato salad to make a lunch box.

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Salad assembled. Oil, french herbs, powdered garlic, salt, pepper, mayonnaise, potatoes, arugula, diced feta-like cheese and some capers. Heavenly!

Surely this isn’t what they meant by ‘fusion cooking’?

Posted in asian, cabbage, crossover, lotus root, mushroom, noodles, sausage with tags , , , , , , , , , , on February 8, 2013 by oskila

I went to a new Asian food store the other day. It’s been there for years, but in the past they’ve mostly seemed to sell silly kitschy stuff. This time I looked closer and found that they had a wide selection of interesting foods, such as very small frozen crabs, fresh pak choi and hundreds of different instant noodles. I managed to tear away with only a bag of instant rice noodles, some frozen lotus root and a small quantity of enoki mushrooms. To get a break from the bacon I decided to combine those with another commonly reoccurring  proteins – sausages.

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Many, but not all of the ingredients; Enoki, green chili, onion, rice noodles, savoy cabbage, frozen lotus root and frozen sausages. While planning the post I had someone comment that it ‘sounds like something someone would cook if they were staying at a Vegan’s house and only brought sausages ‘, which is probably both right and wrong.

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First, soften cabbage and lotus for a little while. If only fried and not parboiled, savoy cabbage takes some effort to digest in my opinion. Half a cube of veggie stock too.

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Fish cabbage and root out and drop the noodles in. This particular brand had no less than four bags of seasoning included, one of which was dried vegetables – a nice addition.

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I heated a pan and dropped the onions and chili in first, then lotus root, cabbage and sausages. After a while the noodles were added (as usual, save the broth!) and enoki for last. I seriously doubt this is the best way to use enoki mushrooms, but at least now I’ve tried and they still look cool. Apart from chili and broth, the only seasoning I added was a splash of Japanese soy and a hint of white pepper/allspice/ginger mix.

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A small helping just to taste it – the rest goes in the lunch box.

September Casserole

Posted in lentils, rice, sausage, stew with tags on September 30, 2012 by oskila

Today we start in medias res just because we can.

Diced sausage (falukorv) grated carrot and finely shredded leek having a sauté.

Transferring to a pot, then adding cooked green lentils. The lentils had soaked for days before cooking because I couldn’t decide what to do with them. Also a good time to add garlic, bay leaf, French herbs and such.

Flour, vegetable bouillon cube, tomato paste and milk added. Bring to a boil and wait for as long as you want.

I had some for lunch, then left the rest overnight in the fridge and had it for lunch again with fried leftover rice and a small amount of capers. For a vegetarian option, leave out the sausage and add another pulse or perhaps soy sausage.

A Not-Too-Often Breakfast

Posted in bacon, cabbage, eggs, sausage with tags , on August 30, 2012 by oskila

Sunday breakfasts are often lavish (and often brunches or missed entirely). This one from last sunday, I feel, has a hint of Britain and aims to achieve lots of base pleasure with minimal amounts of washing up. It’s a bit on the greasy side though, so your arteries will probably thank you for not having it too often.

Pak choi, sausage and bacon. Three of my most recurring stars, judging from the cloud.

Fry.

When they’re looking good, scrape them onto the side and fry an egg. Sunny side up and overexposed, just the way I like it (actually I like my eggs over easy. Not gonna let that stand in the way of a good punchline though)

Adding the finishing touches, in this case a platoon of toast soldiers. If you’re afraid of cholesterol, you’ll be eating salad for the next two days. If you’re into LCHF you’ll have been naughty, eating all that bread. There’s something in it for everybody!

Something on Bratwurst and Cultivars

Posted in condiments, discount, mushroom, pasta, sausage with tags , , on August 18, 2012 by oskila

Today’s dinner isn’t too exciting on account of the cheapskate part of the brain winning over the gourmet part again. But bagging some mushrooms got me thinking of cultivars a bit, since many are surprised that the white button mushrooms are the same species as brown or crimini mushrooms and portobello mushrooms, only different a different color and at a different point in life. For some reason, this isn’t widely known, and the trade name for brown button mushrooms in Sweden is for some reason skogschampinjon (forest button mushroom) which is the Swedish trivial name for the Blushing Wood Mushroom (Agaricus silvaticus), a rather different looking species in many ways. I don’t find this intraspecific variation quite as odd as for example chili- and bell peppers being the same species (the common names in Swedish aren’t as obvious giveaways as the English ones) and it’s even more fascinating that turnip, napa cabbage and pak choi are all cultivars of the same species.

It’s also interesting how domesticated species can revert to a more original state. I vaguely remember a Nazi project to restore the Aurochs, which failed, but produced cattle coloured like the extinct wild ones – cows reddish brown, bulls black with a light eel along the back.

To turn attention back to food – what we had besides the mushrooms was discount sausage (again), supposedly bratwurst, but with today’s production methods and grocery ranges it’s hard to know what exactly constitutes a proper bratwurst.

 

Along with this, also pasta and homemade pesto. And some Parmesan on top of course.

The Noble Traditions of Adulteration

Posted in sausage, scandinavian with tags , on August 6, 2012 by oskila

I occasionally spend time thinking about classic dishes and how they are typically executed. This often leads to thinking about how a version that cuts corners compared to the original often has considerable success, sometimes even to the point of dominating entirely.

The most famous example, I think, is mock turtle soup, which I assume was invented to give those not stinking rich a hint of paradise and also possibly to spare the few turtles left in the colonies. While traditionally made with the faces of calves I still consider it the vegetarian option compared to the original. It’s probably delicious, but I find eating turtles a bit unsavory.

Another example, which isn’t a blatant fake, but probably a slow metamorphosis, is ragù alla bolognese, which started out as a meat-based sauce with a touch of tomato, nowadays interpreted as a tomato based sauce with a bit of meat swimming around. (To be honest, the classic Swedish rendition isn’t too compelling either – browned mince boiled in béchamel)

The real reason for this post though, is the classic Russian dish Beef Stroganov (Бефстроганов) which of course also has evolved slightly over time, originating as cubes of beef in a mustard, broth and sour cream sauce and nowadays typically prepared with onions, tomato paste and often mushroom.

Sweden prefers its food cheap and until about 1990 as simple and prefab as possible, which is probably why the often abominable Korv Stroganoff (Sausage Stroganov) was allowed to rear its ugly head. After a bit of brooding I started googling and found that similar tampering has been going on around the world, which isn’t really an excuse or relief. If properly made, with as little as possible changed from the original recipe, except falukorv instead of fillet of beef, it’s a dish with some standard. This is rarely the case however, since most Swedes encounter the dish in its school meal form – strips of unseared sausage swimming in a thin tomato sauce – and then they think that’s how it’s supposed to be! It’s time to reinvent the Korv Stroganoff!

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