Recipes / Food - Drink

[beppe]

Originally Posted by Ea

Turns out that in Scandinavia sprats/brisling are sold as anchovies (the seas are too cold for them here) - and that the ones I bought was brisling. I wonder how much difference it makes...

Actually that is very true. I love bristling, I was several times in Stavanger where they make them (not the fishes, the tins of course), i visited the old factory, you know those Norwegians how they put good values in their very good things. Ah the long legged girls of Stavanger with those fine blond hair bouncing on their shoulders as they ... excuse me, but the word brisling has always funny effects on me. As long legged Scandinavian beauties

Anchovies, either the fillets - tinned in oil - or split and salted, are a little more tasty than what you used. You know what I will do. I'll make it with sardines, that are more similar to sprats than to anchovies and see and let you know. You might have invented a new "delice".

[beppe]

Originally Posted by Ea

Thanks beppe The description of the feast with friends sounds lovely. And given the work with cleaning and slicing the garlic, it's not something I would like to do all that often.

I didn't think about saving the remains to use for flavouring - like with pesto - but I will do that next time. I didn't use all of it on my vegetables - I spooned out small amounts from the oil - and I may have used more oil than suggested, didn't measure it.

It's been fun to make something that's entirely new to me.

If you ever decide to do it again, wave your hand and i will provide you with some suggestions, like a list of the most common uses.

By the way, when we eat it as a feast, the ever present sneaky ones that take too much of the thick tasty part on their vegetable chunks are always made fun of, and discouraged to do it again. It is usually those that eat it for the first time that innocently ...

[beppe]

I am in Zurich and to night I had one of those great traditional dishes. Not as celestial as Ea's frikadeller (everytime i went to DK, I tried to stuff myself with those) , but still a great favourite. Veal Zuricher art with rosti. strips of veal in cream sauce with mushrooms and half a moon large as a large Swiss plate of basically hash browns. But the flavors, the seasoning, the taste. Unforgettable as the bill. On expenses though.

[Wetdogeared]

Step 1: Drive a bucket of golf balls out into the ocean at high tide.*



Step 2: Venture out and retrieve the golf balls at low tide, keeping an eye out for lunch.*

Step 3: Select a dozen choice Pacific oysters.

Step 4: Shuck the oysters.

Step 5: Drizzle oysters with a few drops of freshly squeezed lemon juice and a few drops of your favourite sake.



Step 6: Enjoy by using the oyster shell as a natural spoon.

Step 7: Return oyster shells to where you picked them, so that future generations have something to cling to, and avoid stepping on the large jellyfish. *



Step 8: Sneak in a photo of the doggie (with cousin) on her 2nd birthday.*


* (optional step)

[badgoodDeb]

I like the doggies part!

[SameOldStory]

This is about food. Do you eat the doggie?

No MSG, please.

[beppe]

Originally Posted by Wetdogeared

Step 1: Drive a bucket of golf balls out into the ocean at high tide.*


Step 2: Venture out and retrieve the golf balls at low tide, keeping an eye out for lunch.*

Step 3: Select a dozen choice Pacific oysters.

Step 4: Shuck the oysters.

Step 5: Drizzle oysters with a few drops of freshly squeezed lemon juice and a few drops of your favourite sake.


Step 6: Enjoy by using the oyster shell as a natural spoon.

Step 7: Return oyster shells to where you picked them, so that future generations have something to cling to, and avoid stepping on the large jellyfish. *


Step 8: Sneak in a photo of the doggie (with cousin) on her 2nd birthday.*


* (optional step)

envy envy. I tried all my life to eradicate it from me, and now you just plunged me in ... At least you get more rainfall than me.

[beppe]

Originally Posted by Ea

Frikadeller (fried meat balls)

I made them. I followed the very detailed instructions at the letter and the result was just plainly excellent. Yes, excellent.

I opted for oat rolls, bread crumbs and milk. Cooked them in butter. I used a smallish spoon for forming, so that out of 500g of meat I got 21 of them. I frost 10 of them already formed for later cooking.

I paid attention not to work them too much. They came out well cooked and extremely soft. I could say that they melt in the mouth. Which is very pleasant. I could slice them, so they were properly cooked. I remember the first bite, the chef essay, of the still hot frikadeller, and my surprise to its delicate texture.

I have to say something about the flavor. Most of it comes from the crust roasted in butter. The filling is rather bland, relying only on onion. This has an advantage nonetheless: I could sense the perfume/aroma/taste of the pork meat which was almost like of violet. In the future I might add some nutmeg.

As such they are a good sound basis for variations, providing a very fine texture and easy preparation/cooking.

As an Italian I had to curb my impulse to throw in a handful of grated Parmesan cheese and some chopped parsley. Which I might do in the future. But first I intend to experiment the different kind of filler: flour by itself f.i.

Thank you Ea for the excellent recipe.

[Ea]

Glad you liked it And not surprised you found it a little bland - I always add a little more of this and that according to what I feel like and what they are eaten with.

Here's a link to a video (in Danish), showing a way to mix it (he dice the onion in a blender with the milk - a good idea for large portions).

Next time (if there is one), try wheat flour and water. Flour will give it a nice, even and light texture. I've also tried using half flour and half wheat bran - it soaks up a bit more liquid, so you have to adjust it, but it's quite nice.

[astrangerhere]

Chicken Chili

1 onion, chopped (optional or can be substitued with 1/4c dried minced onions)
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can chicken or vegetable stock
1 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts (chopped, uncooked)

shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, stock, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Mix in chopped chicken. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

[badgoodDeb]

Thanks, astrangerhere -- that sounds yummy. Or I should say -- it sounded yummy yesterday when I read it, and today it's actually in my crockpot waiting till I get home to test it.

Didn't happen to have black beans on hand, but had a can of pinto beans. If that doesn't work quite right, I'll try it again with the RIGHT ingredients!

[phenomshel]

Now you've got me craving tortilla soup, Deb!

[kindlekitten]

I'm making green chilie stew with anasazi beans *yum*!

[astrangerhere]

Originally Posted by badgoodDeb

Thanks, astrangerhere -- that sounds yummy. Or I should say -- it sounded yummy yesterday when I read it, and today it's actually in my crockpot waiting till I get home to test it.

Didn't happen to have black beans on hand, but had a can of pinto beans. If that doesn't work quite right, I'll try it again with the RIGHT ingredients!

Just about any beans will do. Its really about what you like or don't like. My wife doesnt like pintos, so i use black. Please let me know how it turned out for you!

[badgoodDeb]

It was great!! However, I *do* enjoy black beans (at Chipotle, for instance) so I'll try those next time. Simple to throw together before I leave for work .... and yummy!
Thanks for the recipe!