Archive for recipes

Summer Memories: Charbroiled Beef Patties

Posted in eggplant, ground beef, mushroom, potato, sauce, stew with tags , , , , , , , , , on October 1, 2013 by oskila

I mentioned in the last post that there’s a substantial backlog of unpublished material. Now would be as good a time as any to start sorting that out.

The first dish up is one with only one photograph, and a rather horrible one at that. I’m thinking that it’s probably taken with an iPad. The image file EXIF thingy informed me this meal was photographed, and thereby probably also eaten at the 11th of July.

pannbiff

Charbroiled beef patties, sparsely seasoned but rather smoky. Served with likewise charbroiled eggplants and button mushrooms, caramelized onions, new potatoes and a chanterelle stew.

The real hero of the day is the stew, which is really in undefined stew/gravy/sauce-country. It’s important to first dry-fry the mushrooms with a pinch of salt to remove some liquid and then add a slightly too large knob of butter, a small amount of finely chopped shallots, a bit of pepper and perhaps a sprinkle of thyme. Add as much cream as you like, bring to a boil and reduce to desired thickness. If you’re not in a hurry it’s advisable to simmer the stew very gently for an hour or so to let the flavors develop properly.

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Chowder-like Smoky Salvage Soup

Posted in alaska pollock, american, bacon, beans, discount, leeks, potato, shellfish, soup with tags , , , , , , , , , , , , on October 1, 2013 by oskila

An awful lot of time has gone by since the last post. I’m very sorry for that, and I have a big backlog of meals to blog about. Today’s dish, however, is hot from the stove. (not really, since it’s probably three-four hours since I actually ate it for dinner)

soppingr

When my wife’s aunt and uncle moved to Copenhagen they gave away quite a lot of food that wouldn’t keep for the trip over to Denmark anyway. Among the things we were given were a tin of smoked mussels, something I felt we’d probably never use. Until I read some stuff about clam chowder. The soup I’m making today is probably breaking all kinds of clam chowder rules, but that’s never bothered me in the past. I didn’t feel like a big round of shopping, so I used up stuff I found. Ye olde crustacean stock, frozen alaska pollock up the seaworthy proteins a bit, bacon, cos at least it’s never made a dish worse, ever, creme fraiche with herbs instead of cream, because it was expires-tomorrow-cheap, some old frozen fries and some leek.

soppgryt

Bacon, leeks and diced fries are the first to go in my new nice cast iron pot, along with some white pepper and powdered garlic. Any chowder purists among the regular readers have probably un-followed by now, but in hindsight I couldn’t tell if the potatoes in the soup was hand-peeled and diced, or simply chopped up fries. It’s not cheaper at all, but handy if you’re in a pinch.

sopptvå

As I added the still frozen stock, the diced fish and the mussels (it’s damn silly, by the way, that the same Swedish company that used to can 1500 tons of locally sourced mussels annually now ships them from Chile instead. Not very sustainable I’d think) second thought struck, and I also added a handful of green beans and a pinch of paprika.

soppfyr

Good food, but crappy photo. Added water, a bit of milk to counter the rather high saltiness, a dash of lemon juice in lieu of white wine and, after bringing the pot to a boil, the creme fraiche.

soppklart

The final result is a soup with quite a few chowder-like qualities, that I hope at least a quite hungry Mainer would agree to eat. And it feels great to be back in the food blog business.

My Big Fat Swedish Pancake

Posted in bacon, eggs, pancakes, scandinavian, vegetarian with tags , , , , , , , , , on April 8, 2013 by oskila

After a bit of surfing around I came to the conclusion that baking pancakes in the oven is a quite local Swedish/Finnish thing, with oven pancakes more often being served as a main dish and ‘normal’ pancakes for dessert. This only came up because we had one for dinner yesterday and I’d be interested to know whether similar dishes occur in other parts of the world. Also, since I’m given to understand that pancake batters are different in different places I’m going to include an actual list of ingredients, with measurements, which is pretty close to a first.

I’ve always been a bit skeptic about oven pancakes, probably because of the ones served in school cafeterias (commonly known as wrestling mats) but homemade ones are clearly much better (ooh, surprise…)

Oven pancake batter (serves 2-3)

600 ml milk

300 ml wheat flour

½ teaspoon of salt

3 eggs

A standard recipe contains just the above (and can also be used for pan-fried Swedish pancakes) but I have to be different of course, so I’d suggest adding a small amount of fat, like oil or butter, and half a teaspoon or so of baking soda.

Mix everything together thoroughly and pour into a greased baking tray or ample size dish. Bake for 20-30 minutes at 225 C. Serve with jam.

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This particular pancake has some bacon in it and is served with a sprinkle of leeks and blueberry jam. I would have wanted the leeks in the batter as well, but the oven pancake aficionado of the household vetoed that. You can put all kinds of stuff in the batter though. Carrots, apples or berries would probably be nice.

Defacing Fish Soup

Posted in asian, cabbage, crossover, fish sticks, noodles, soup, stock, vegetarian with tags , , , , , , , , , , , , on March 22, 2013 by oskila

Today’s dish is a very fishy soup. I was trying to think up something that would involve the Hong-Kong style shrimp noodles that had found their way into my kitchen. I didn’t feel like going to the store again to get proper fish, so I dug some fish sticks out of the freezer.

sticks

Just putting straight up fish sticks in a soup would quite likely be a horrible experience, so I quickly fried them and peeled the breading off (It’s the breading that’s good anyway). When I was a kid, fish sticks were white on the inside, but I guess that with Atlantic cod population plummeting, pollock or something was a better alternative.

veggies

These noodles are wheat noodles flavored with a bit of shrimp. New to me, but seem tasty. Here they are cooked and put in a bowl together with Chinese cabbage, carrots and garlic sprouts. (Yes, there’s been a lot of cabbage and sprouts recently, but that’s what happens when one wants to use everything up)

fish

Former fish sticks sitting in a pot of boiled broth containing katsuobishi dashi (made from fish flakes) and a dash of rice vinegar. After a while the pieces started to float, so I assumed that they were done, especially since they already had been cooked once.

soup

Pot tipped into bowl and soup done.

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 rantingchef.com. 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!

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