Thursday, December 31, 2009
Two popular desserts are serving warm cloudberries (fresh or the jam) with ice cream or the extra special whipped cream dessert with Multer (Cloudberries) which served all over Norway for Christmas dessert.
Wednesday, December 30, 2009
Tuesday, December 29, 2009
Back in September Chez What Eat This posted about Fresh Falafel This is a recipe well worth trying!
Monday, September 14, 2009
Fresh Vegetarian falafel is like nothing else and when I say fresh I am not talking about a reconstituted dry mix. (original Post)
•1 cup dried chickpeas or 16 oz. can of chickpeas (aka garbanzo beans)
•1 large onion, chopped
•2 cloves of garlic, chopped
•handful of fresh parsley, chopped
•handful of fresh cilantro, chopped
•1 teaspoon coriander
•1 teaspoon cumin
•2 tablespoons flour
•Oil for frying
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Combine chickpeas, garlic, onion, parsley, cilantro, coriander, cumin, salt and pepper (to taste), add flour and pulse in a food processor resulting in a thick paste.
Form the mixture into small balls, about the size of a ping pong ball.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
Monday, December 28, 2009
I found a reliable source for dried nettles (click to buy) so I have begun to experiment with adding dried nettles to everyday recipes.
A great source of Nettle recipes is EatWeeds
2 qts nettles
2 cups water/vege broth
salt to taste
1 tbsp butter
1 1/2 tbsp flour
1 1/4 qts total vegetable water from nettles
salt and white pepper
Wash nettles well and drain. Cook in slightly salted water 10 minutes or until tender. Strain, reserving water. Chop nettles finely or pass throughsieve. Melt butter, add flour and stir until well blended. Add stock, still stirring, and simmer for 10 minutes. Add the nettle purée and season. Serve with a poached egg or quartered hard boiled eggs floating on top.
In Sweden it’s called nässelsoppa (nettle soup) and the traditional way of eating it is add halves of hard boiled egg to the soup.
Learn to dry nettles
Traditional Uses: Nettles, a mineral rich plant food, have been used for generations to treat allergies. The infusion of the aerial parts has expectorant qualities having been used for asthma and cough. Nettle tincture is used for flu, colds, pneumonia and bronchitis. Dried plant is styptic when applied to wounds and Naturopaths use the drug to treat internal bleeding. According to Brill and Dean in their book, Identifying and Harvesting Edible and Medicinal Plants, drinking nettle tea and eating nettles may make your skin clearer and healthier and it may be therapeutic for eczema. Eating nettles may improve color, texture, gloss and health of hair. Aerial parts also infused as a tea and used for urinary tract infections, kidney and bladder stones, rheumatism. Root tincture used for irritable bladder and prostate complaints
To 1 gallon of young Nettle tops, thoroughly washed, add 2 good-sized leeks or onions, 2 heads of broccoli or small cabbage, or Brussels sprouts, and 1/4 lb. of rice. Clean the vegetables well; chop the broccoli and leeks and mix with the Nettles. Place all together in a muslin bag, alternately with the rice, and tie tightly. Boil in salted water, long enough to cook the vegetables, the time varying according to the tenderness or otherwise of the greens. Serve with gravy or melted butter. These quantities are sufficient for six persons.
The Nettle Beer made by cottagers is often given to their old folk as a remedy for gouty and rheumatic pains, but apart from this purpose it forms a pleasant drink. It may be made as follows: Take 2 gallons of cold water and a good pailful of washed young Nettle tops, add 3 or 4 large handsful of Dandelion, the same of Clivers (Goosegrass) and 2 oz. of bruised, whole ginger. Boil gently for 40 minutes, then strain and stir in 2 teacupsful of brown sugar. When lukewarm place on the top a slice of toasted bread, spread with 1 oz. of compressed yeast, stirred till liquid with a teaspoonful of sugar. Keep it fairly warm for 6 or 7 hours, then remove the scum and stir in a tablespoonful of cream of tartar. Bottle and tie the corks securely. The result is a specially wholesome sort of ginger beer. The juice of 2 lemons may be substituted for the Dandelion and Clivers. Other herbs are often added to Nettles in the making of Herb Beer, such as Burdock, Meadowsweet, Avens Horehound, the combination making a refreshing summer drink.
Cook Local is a Seallte blog with a Nettle frittata recipe Spring Leek and Nettle Tart
Sunday, December 27, 2009
meat rubs and crusts adding a touch of color and a rich, sweet flavor to almost any dish
Here is a recipe for Pink Peppercorn Ice Cream This shockingly tasty, sweet-and-savory treat is great on its own with a dusting of cocoa powder, but also makes a great base for other add-ins. (I'm currently itching to fold some dark chocolate chunks into the batch I just made!) GO to the link for the recipe and the direction to make 1 quart. You will need
2 tablespoons of whole pink peppercorns for the recipe. For more original recipes visit Crabapple Coulis blog -lavendar infused olive oil cakes....yum!
Saturday, December 26, 2009
Bahlsen Gingerbread hearts, moons and stars covered with orange flavored dark chocolate. There are only a few Bahlsen items left if you love lebkuchen stock up now!
Friday, December 25, 2009
Beer Style: Barleywine Style Ale
Hop Variety: Columbus
Malt Variety: Two-row barley, caramel 75L
OG: 1.085 ABV: 9.2% IBUs: 104
Color: Deep Garnet
Availability: Year round in 22oz. bombers, 1/6BBL and 1/2BBL kegs.
"Barleywine-Style Ale"? Really? I bought this because of the style being one of my favorites, but if I was blind tasting it, I would guess Double IPA. It tastes like a Turbo IPA to me, and everyone else I tasted it with. Having stated that, it is still a very drinkable beer with a decent future.
The aroma is deceiving to me, really smelling a lot like a barleywine-style ale. A very nice fruity alcohol nose. Poured a dark reddish brown, nice head, and noticeable lacing. Tastes of hops, nuts, toffee, and alcohol. Nice mouth-feel and a slightly bitter finish.
I will definitely stash a couple of these away and try them down the road.
Wednesday, December 23, 2009
Tuesday, December 22, 2009
Monday, December 21, 2009
Mentioned by Pliny as "African pepper" but subsequently forgotten in Europe, grains of paradise became a very fashionable substitute for black pepper in 14th- and 15th-century Europe, especially in northern France, one of the most populous regions in Europe at the time.
The Ménagier de Paris recommends it for improving wine that "smells stale". Through the Middle Ages and into the Early Modern period, the theory of the Four Humours governed theorizing about nourishment on the part of doctors, herbalists and druggists: in this context, "graynes of paradise, hoot & moyste þey be" John Russell observed, in The Boke of Nurture.
Later, the craze for the spice waned, and its uses were reduced to a flavoring for sausages and beer. In the eighteenth century its importation to Great Britain collapsed after a Parliamentary act of George III forbade its use in malt liquor, aqua vita and cordials.
By 1880 the Encyclopaedia Britannica (9th edition) was reporting, "Grains of paradise are to some extent used in veterinary practice but for the most part illegally to give a fictitious strength to malt liquors, gin and cordials".
Today it is largely unknown outside of West and North Africa, except for its use as a flavoring in some beers (including Samuel Adams Summer Ale), gins, and Norwegian aquavit.
In America, Grains of Paradise are starting to enjoy a slight resurgence in popularity due to their use by some well-known chefs. Alton Brown is a fan of its use, and he uses it in his apple pie recipe on an episode of the tv cooking show Good Eats. They are also used by people on certain diets, such as a raw-food diet, because they are less irritating to digestion than black pepper. Thanks wiki!
New York Times writer Amanda Hesser wrote, "I put a few between my teeth and crunched. They cracked like coriander releasing a billowing aroma, and then a slowly intensifying heat, like pepper at the back of my mouth. The taste changes in a second. The heat lingered. But the spice flavor was pleasantly tempered, ripe with flavors reminiscent of jasmine, hazelnut, butter and citrus, and with the kind of oiliness you get from nuts. They were entirely different from black peppercorns and in my mind, incomparably better."
Sunday, December 20, 2009
TASTING NOTES: Another great stout from a great year of stouts! Pours blacker than black, slightly strong aroma but very pleasing, great mouthfeel and a smooth combo of chocolate, roasty, alcohol, and caramel. This is a real keeper!
RATEBEER - 98
Saturday, December 19, 2009
EGGENBERG SAMICHLAUS is from the oldest family owned brewery in Vorchdorf Austria, and started by monks in 1681. Although the brewery has been modernized as needed, this beer is still brewed using the castle's own spring water, and aged in the castle cellars until it is ready for bottling. Samichlaus is brewed once a year on December 6, and matured for 10 months.
Tasting Notes: A very special and interesting beer. Superb aroma, maybe better than its taste to be honest. A lot of fruit, alcohol, and caramel. Fairly complex and I can imagine this beer will age very well in the bottle for several years. I am going to stash a few away and find out!
Friday, December 18, 2009
Wednesday, December 16, 2009
Shown to the upper right is a 2.5lb package of Poulsbo Lutefisk mmmmm, so tasty! You could opt for the Lutefisk TV Dinner shown below. What a great gift for Mom!
Tuesday, December 15, 2009
Eating a box of Freia Kong Haakon is a tough assignment!
I thought it would be nice to describe the flavors so that someone interested in this box would have a good idea of what they are getting for themselves or a gift recipient.
First of all, you just can't compare this to the average box of chocolates. It's a big one for sure, but each chocolate is high quality and just the right size. (Unless you are me and just eat them all.)
There are 16 different varieties and several have marzipan and/or liquor flavor which is quite pleasing. The centerpiece is the Dyten (Cognac Marzipan) which is a treasure. I love marzipan and dark chocolate, and throw in cognac? Heck, I couldn't ask for anything more!
The Likor Troffel (Liquor Truffle) is a delicate, lighter truffle with a hint of liquor flavor and does not pack the wallop of some of the others in the box.
The Marador (Crispy Nougat) is a creamy milk chocolate with a light crispy nougat finish. This is one the kids will enjoy, and keep them out of the ones you really like!
Mandelsplitter (Roasted Almonds) is also a milk chocolate nut-filled truffle. It is very smooth with a great nut flavor.
Orangemarsipan (Orange Marzipan) is the classic marzipan flavor with orange peel wrapped in delicious milk chocolate. It reminds me quite a bit of the taste of Cointreau. The Mocca (Nougat with Coffee) has a great taste and a very nice long finish. My mouth was watering 5 minutes after tasting that one.
Eggedosis (Egg Liquor) is something I have never understood. I guess it comes down to me not really knowing what egg liquor is. It doesn't taste like liquor at all to me, but the chocolate is good quality and the overall taste is mild and sweet. I know that egg liquor is popular among Scandinavians and found in many chocolates from the region as well as the EU.
The Rom-rosin (Rum Raisin) is delicious and just what you would expect from high quality mixed chocolates. I have always liked this combination and this is a good example of it. The Punsj (Marzipan with Punch) is a nice marzipan and chocolate treat and since I love marzipan, this is among my favorites.
The Lucullus (Cherry and Liquor) is indeed the best of the bunch in my opinion, but that is based on a magnetic attraction between my taste buds and anything with dark chocolate, cherry, and liquor. I could eat these all day.
Also included in this amazing array are several other delightful chocolates, but at this time, I cannot possibly taste another.
Monday, December 14, 2009
Prinsesstårta -- "Princess cake" A friend made this awesome Swedish Marzipan covered cake. A pre rolled sheet of marzipan can be bought here. It is not the traditional green marzipan but I'm not into products with food dyes, if I can avoid them I do.
I have never been a baker. I get bored to easily with the process of mixing and then waiting. For example by the time I'm done mixing the cookie dough and put it on the pan I'm done. I forget that they are in the oven and well, it's hard to save a batch of burned cookies.
I don't eat baked goods either, I guess maybe that's another component of it. I do however love marzipan! This awesome cake was made by a friend who is a baker. It got me to thinking that even a mess of a cake that I would make would look and taste good under a sheet of marzipan!
This is a Swedish special occasion cake made of layers of sponge cake, whipped cream, and custard under a green marzipan coating with powdered sugar on the top; often decorated with a pink marzipan rose. If you wanted to you could roll out your own bulk marzipan and then you could add the food coloring but I would guess getting the color evenly spread would be difficult.
Sunday, December 13, 2009
Friday, December 11, 2009
Sour cream porridge with dried meats was festive food in the olden days and is still considered that today. I like to add sugar and cinnamon to make it taste like cheesecake!
1 1/4 cups flour
5 cups full fat milk
3/4 teaspoon salt
Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. For the best results, use homemade sour cream.
Heat 2 1/2 dl (1 cup) whipping cream to 35 C (95 F), almost body temperature, then whisk in 2 tablespoons buttermilk. Let stand at room temperature at least 8 hours, until thickened.
Simmer sour cream, covered, about 15 minutes.
Sift over 1/3 of the flour. Simmer until the butterfat begins to leach out. Skim off the fat.
Sift over the remaining flour and bring to a boil. Bring the milk to a boil and thin the porridge to desired consistency. Whisk until smooth. Simmer about 10 minutes, and season with salt. Serve with the fat, sugar and cinnamon.
MICROWAVE ROMMEGROT / Serves 16
Thursday, December 10, 2009
Wednesday, December 9, 2009
Haribo Euca bronchiol gummies contain Japanese Mint oil, which will soothe your sore throat and clear you sinus passages. These gummies are individually wrapped for freshness.
NET WT. 3.5oz (100g)
Ingredients: glucose syrup, sugar, gelatin, aroma, citric acid, coating agent: bee wax white and yellow, carnauba wax, color: chinolin yellow, indigotin 1.
Tuesday, December 8, 2009
Normally I use Hofbauer Spaetzle because it is foolproof, basically you can set it to boil and almost forget about it and it just won't get mushy. But tonight I used the Birkel brand because a bag of it broke at the store and as I don't want to sample out dried noodles I took it home.
I try to sample everything we sell at least once so I had used this brand before and found it inferior to the Hofbauer brand which has a meaty texture, good forking and pleasant mouth feel.
The previous time I tried the Birkel it was mushy and I thought flavorless.
My chicken was done and I was waiting for the noodles, thought they were done so I drained them. This led me to discover why they were mushy the last time I cooked them. They are very long and the ends were done but the inside 4 inches of the noodles were still very undone. Blast! So instead of just putting a bit of butter in the pan and returning the noodles to coat them I added the chicken 'water' as well and the lid. this steam boil combo produced a 'gravy' after they finished the cooking process. They were actually quite tasty! I'm not going to switch brands, I'm not going to go that far for a noodle I have to baby, but it was redeemed and I will reorder it.
Monday, December 7, 2009
Toro Norwegian CREAMED PEAS (Grønn ertestuing)
2 cups (5 dl) dried peas1 quart (liter) water3 T. butter3 T. flour2 tsp. salt or more1 tsp. sugar
It is amazing how inexpensive, traditional, good food can be. Creamed peas served with meatballs or lutefisk. The erte (pea) stuing (stew) is very similar to the English Mushy Peas.
Sunday, December 6, 2009
Crayfish or Kräftor have been eaten in Sweden since the 16th century. According to the official website of Sweden, it was a sought-after delicacy enjoyed only by aristocracy until the mid-19th century when its consumption spread to the middle classes and then became a national delicacy by the 20th century. The threat of over-fishing prompted restrictions on river crayfishing, limiting the season to a couple of months from August. Since then, Swedes all over the world gather together to “eat, drink and be merry” marking and celebrating the opening of the crayfish season.
Buy Holiday Lebkuchen at the Marina Market or make your own lebkuchen this year!
Elisen lebkuchen - Alfons Schuhbeck
½ t hartshorn (baking ammonia)