Archive for christmas

Guest Post

Posted in herring, scandinavian with tags , , , , , , , , on February 9, 2013 by oskila

A couple of weeks before Christmas I had the opportunity to write a guest post for the rather awesome food blog Since Christmas was just around the bend at the time, I chose a Swedish Christmas classic – pickled herring. Due to the immense amount of bloggers who wanted to contribute, my post missed Christmas by more than a month, but one could use the time left until the next one to hunt down a supplier of herring and experiment with the recipes.

And after you’ve read my wall of text on curing, soaking and pickling herring, be sure to check out the rest of the blog. As I said before; it’s rather awesome!

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.


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.


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!


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.


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


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.


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


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.


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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