Archive for potato

Venison à la Nelson?

Posted in mushroom, potato, scandinavian, stew, vegetables, venison with tags , , , , , , , , , , , , , , , , , , , , , on October 30, 2015 by oskila

Already a new post? It never rains but it pours…

Venison again? Yes. The grocery store offered venison at a discount again, this time cuts best suited for boiling.

À la Nelson? Why? Well, it’s slightly complicated. There’s a classic Swedish dish, the name of which translates to ‘sailor’s beef’. It’s sliced beef, onions and potatoes, stewed in beer. The sailor connection is supposedly that it’s practical to cook everything in one pot on a ship and fresh water isn’t always readily available, hence beer. A bit of googling indicates that there’s an English (or Polish) version that adds mushrooms and trades beer for stock. It’s called Steak à la Nelson. Yes, after lord Nelson, of Trafalgar fame.

I bastardized my recipe further by not only using venison instead of beef, but also wine and stock instead of beer and adding mushrooms and parsnip.

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Frying a chopped portabello mushroom.

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Searing the meat for a more flavoursome stock.

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Thinly sliced potatoes, onions, browned venison and parsnip in a pot, together with mushrooms, various herbs, black pepper, a hint of garlic and a few juniper berries.

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Deglaced pan with wine, stock and bayleaf.

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After simmering everything for 45-60 minutes it’s not the prettiest of sights, but it’s how it’s supposed to look.

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Finished dish along with a dollop of crème fraîche and pickled Hokkaido pumpkin (Many slow-cooked meat dishes in Swedish cuisine are traditionally served with pickled beets. Pumpkin was the least sweet pickle I had in the house. And it’s halloween soon…)

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Miraculously Noodle-Free Quick Dish (and 2-year anniversary)

Posted in beans, chicken, potato, scallion, vegetarian with tags , , , , , , , , , , , , , on October 20, 2013 by oskila

I’ve noticed that I most often go for the noodles when in a hurry these days. That is especially bad considering the fact that I often preach about the evils of instant noodles. (Not only are they made ‘instant’ by deep frying, they’re deep fried in palm oil, one of the least environment-friendly food products of today)

We’ll be having potatoes instead.

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Sliced potatoes go in the microwave oven for five or so minutes, just in order to soften them a bit. Much quicker than frying raw potatoes and uses less fat.

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Frying potatoes after nuking

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Added chopped scallion, some sort of ‘chicken’ ‘kebab’ and frozen green beans (fun fact: their french name, haricots verts, sounds a lot like the Swedish words for ‘Mister Envelope’. I’d say lots of Swedish children grow up believing that’s what they’re actually called.)

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Done! While those chicken kebabs aren’t all that appetizing to begin with, I think they can be spiced up to be more palatable. Also, isn’t it good in a way that they actually make use those small bits of chicken left on the carcasses after taking away the nicer parts? Thirdly, since they’re a prefab product that’s slightly odd, why not make it a vegetarian dish by using Quorn or similar instead?

Checking the archives, this post marks the 2nd anniversary of the wordpress incarnation of the Nerd Cuisine blog. (It was actually yesterday, but don’t tell anyone). I started the celebrations early by taking away the (in my opinion) least compelling header image and replaced it with a new nicer one. Thanks to all my followers and occasional passers-by. I couldn’t fathom two years ago that I’d still be at it by now. Let’s hope the next year gets just as good. Now I’ve better take care of that bucket of lobster shells on thhe balcony…

Feral Fall Food

Posted in cabbage, chestnut, discount, leftovers, mushroom, parsnip, pork, potato, sauce, scandinavian with tags , , , , , , , , , , , , , , , , on October 17, 2013 by oskila

Autumn is truly upon us and almost automatically, the food gets stouter and earthier, at least in my kitchen (well not ALWAYS, but what few salads we had during summer have definitely given way to soups, stews and casseroles). One of the returning, short-seasoned ingredients that tend to sneak in is chestnuts. For many years, I bought a few out of interest, then saved them for a more festive meal, until they dried up unsalvageably and had to be thrown out. Over time I’ve learned to get my chestnuts early in the season and use them the same day.

The post title refers to the mix of domesticated and ‘wild’ ingredients of today’s dish, which is a bit of a stretch really, since only the mushrooms are actually harvested in the actual wild.

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These chestnuts (already roasted in the picture) were picked up at a grocery store closer to work than home, which I visit only occasionally, mainly for the differences in product range (such as early chestnuts). A short walk down the vegetable aisle also resulted in good looking parsnips, fresh brussel sprouts and some yellowfoot mushrooms.

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Mushrooms, having been fried in a dry pan with some salt beforehand, sizzling away with onion and garlic.

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Diced potatoes, parsnips and carrots added. The different dice-size was decided upon in order to cook them fairly evenly as they were nuked in the microwave for five minutes before frying.

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It’s also time to fry up some salt pork. I had originally decided to use pork loin in this dish, but as I went shopping at the local store for hand soap, potatoes and an apple, I came by short date salt pork at 50% off. I sprinkled some of my dry rub on it, but I think most of the rub stuck to the pan, on account of containing lots of sugar.

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To the vegetable pan, add finely diced apple (I use Granny Smith), chopped roasted chestnuts and brussel sprout leaves. (Separating them is a tedious task, but a lot more elegant than chucking whole or chopped sprouts in)

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For the plating I made use of the bottle of red wine sauce my brother left last week. It goes rather well with the pork and the apple and the parsnip and so on.

Broccoli Soup

Posted in broccoli, potato, soup, vegetarian with tags , , , , , , , , , , on February 14, 2013 by oskila

Made soup, but forgot to take pictures until it was done and I photographed a showy plating just to have something for the blog. Here’s how it’s done.

 

Sweat onions, garlic, sliced carrot, diced potatoes and cut up broccoli in a suitable pot.

Add water, stock cube, white peppercorns and for example french herbs.

Simmer until everything’s soft.

Mix with the assistance of a handblender.

Add cream and a dash of vinegar. Adjust seasoning.

Toss in some broccoli bits and bring to a boil, then serve with whatever floats your boat.

soppa

Served in what looks like a very designed bowl but is actually a soap dish, with a sprinkle of black pepper and some feta-like cheese.

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