All posts filed under: recipe

Scrumpalicious Scandinavian pickled cucumbers

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preserving / recipe / vegetables

The art of preserving food may seem onerous to some people, but making pickles is not hard at all. Some pickles can be stored in the refrigerator instead of processing with a water bath are super easy to make. The downside is that they don’t last as long, but all the more reason to eat them sooner. One of the best pickling recipes I have tried recently is this recipe for Scandinavian style pickles – […]

Eating gravlax

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cooking / fish / recipe

Gravlax is classically eaten with hovmästarsås, the mustard-dill sauce. Like gravlax, there are many different versions of this sauce. It is classically made with Swedish-style mustard, although I have used mild Polish mustard mixed with honey. There are recipes with different ratios of oil, and sugar – it really is dependent on personal taste. INGREDIENTS: 3 tbsp Swedish-style mustard 2 tbsp white wine vinegar ¼ cup sunflower or canola oil 1 tbsp finely chopped fresh dill 1½ […]

Making gravlax – salt-and-sugar cured salmon

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fish / food / preserving / recipe

Gravlax is a way of curing salmon which involves sugar-and-salt often infused with fresh dill or other aromatics and spices, such as juniper berries. Gravlax is not the same as cold-smoked salmon, its traditions lie in an age-old method of preserving salmon which involves burying it until it becomes fermented. The word gravlax has two components, grav and lax, the former relates to the Scandinavian word for “to dig“, the latter means salmon. Nowadays of […]

A pot of meatballs

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cookbook / cooking / Italian / pasta / recipe

Cooked a *huge* pot of 80+ meatballs for a pre- Game of Thrones “recap” dinner (watched the last two season 6 episodes of GoT before season 7 begins next Sunday). Recipe adapted from “Meatballs in Tomato Sauce”, from Katie Caldesi’s book Cook Italy. I make the meatballs with good quality lean ground beef, and add 2-3 Italian pork sausages (from Cumbraes in Toronto). This recipe is for a party batch, enough to feed about 10 […]

Danish fish cakes

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cooking / fish / food / recipe

It’s summertime, so maybe some fish cakes? Specifically I made these Danish fishcakes, which have coarser pieces of fish, from a recipe I modified slightly from that epitome of Nordic fare, The Nordic Cook Book. I used haddock for this recipe, but cod, some other white fish, or salmon would work too. INGREDIENTS 500g white fish, coarsely chopped 2 tbsp flour, or potato starch 2 tbsp breadcrumbs ½ cup cream 1 egg 1 sweet onion, […]

Rhubarb and strawberry shortcake

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baking / cake / recipe

Spring brings rhubarb, and that means looking for new ways to do something with it. This recipe, rhubarb and strawberry shortcake, is popular in New Zealand. This rhubarb is home grown. INGREDIENTS 3 cups rhubarb, cut into 2-3cm pieces 1 tbsp sugar 500g strawberries 225g butter (room temperature) 1 cup sugar 2 eggs 2½ cups plain flour 2 tsp baking powder 1. Pre-heat oven to 350°F. Line a jelly roll tin with parchment, and roast […]

A humble cabbage soup

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food / recipe / soup

Often when you use the word “cabbage” as it relates to cooking, people cringe. You can feel the “ooooh yuck!”, in their facial expressions. But cabbage is one of those inherently winter ingredients. Cabbage soup of course can be quite a refined affair. INGREDIENTS olive oil ½ green cabbage, cored, and shredded ¾ cup white wine 2 large potatoes, chopped 2 brown onions, chopped 1 pinch nutmeg 1 smoked pork chop salt and pepper to […]

Swiss Spätzli

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cooking / dumpling / food / recipe / Switzerland

Even though summer has not yet ended, cooler wet weather heralds the time of stew, and what better accompaniment for stew than Swiss Spätzli. Spelled in many different ways: spätzle, spätzli, spaetzli, spaetzle, this is almost a kind of tiny dumpling, or half dumpling, half noodle, commonly found in Swiss, German and Austrian cuisine. In Switzerland, they are also known as Knöpfli. There are numerous different forms of spätzle, some made by hand, others by hand machine. Spätzli are […]

A tale of two pickled red onion recipes

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cooking / preserving / recipe

Summer is slowly approaching, although you would hardly know it by the weather which is dipping down into the single digits again this weekend. There is nothing better for burgers and even potato salad, than pickled onions. Here I have two different recipes for pickled red onions, although variations abound. PICKLED RED ONIONS with red wine vinegar and lime juice This is an interesting recipe because it includes lime juice, in addition to vinegar. Ingredients: 2 […]

Guinness stew

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cooking / recipe

Winter, such as we have had it in Ontario this year, is the time for stew. This is a classic stew that I have been making for over ten years. The number one, ingredient is of course the most magical of stout beers: Guinness. Now I have also made this stew using Russian Gun Imperial Stout, from Grand River Brewing, and it turned out great too, so you don’t have to limit yourself to Guinness, but it should […]