Swedish Meatballs
May 28, 2012
Pelle’s basic recipe: 60/40 beef/pork
red wine redux, veal bone glacé, cloves, all spice, ginger, white pepper.
(poached salmon- sauce blanche, caper, dill, lemon)
Gazpacho
May 23, 2012
1999 Epicurious, prep 45 min.
- 1 English cucumber about 13″ long, cut each half into 3 spears, cut into ¼ inch triangle pieces, transfer to a bowl
- ¼ LB piece jicama, peeled & diced into ¼ inch pieces to fill 1 cup.
- 1 small red pepper, ¼ inch diced
- 1 celery rib, ¼ inch diced
- 1 small clove garlic minced
- 2 cups V8 or tomato juice
- 2 TB fresh lemon juice
- 1½ tsp Worcestershire sauce, or to taste.
mix all ingredients in a bowl, puree half of soup until smooth, stir to combine. Chill, store up to 2 days. GArnish with chopped chives.
Jerk paste
May 12, 2012
From the “Grill Every Day” book. Use food processor, store up to 3 month in refrigerator.
- 2 to 4 Habanero chilies (dry ok)
- 1 small yellow onion quartered
- 3 green onions cut into 1 inch pieces including green tops
- 4 quarter size slices ginger
- 3 cloves garlic
- ½ C packed cilantro
Process until finely minced in food processor. Then add the following spices:
- ¼ C packed dark brown sugar
- 2 TB kosher salt
- 1 TB ground allspice
- 1 TB dried thyme
- 1 TB coarsely ground black pepper
Process to combine above ingredients, then add liquids listed below until a paste forms.
- ¼ C fresh lime juice
- ¼ C soy sauce
- 2 TB vegetable oil
Serve with poultry with rice&beans as side dish.
Mormor’s Potato Salad
May 12, 2012
- Boil small size red potatoes and or yellow dutch (8 oz) 15-20 min. Drain, cool. cut into bite size pieces.
- ¼ cup minced Clausen dill pickles (1 large) & 1 tsp juice.
- Hard boil 2 eggs (bring to boil, remove from heat, let sit in boiled water 12-15 minutes).
- ¼C minced red onion
- 1 TB parsley minced
- ¼ C celery (1 piece) minced.
- ¼C creme fraiche (plus more if needed or maybe a dollop of mayo)
- Coleman’s dry mustard a pinch to ½ tsp
- white pepper, salt
- adjust ingredients, add more if needed to taste.
Cast Iron Pan Roasted Chicken
May 7, 2012
NYTimes 2012 Bake at 500°, approx 35 minutes (may need to use fan to clean out smoke in kitchen)
Preheat cast iron skillet in 500° oven
- 3 -4 lb whole chicken – room temperature.
- ½ tsp black pepper, 2 tsp kosher salt: rub over outside of chicken
- lemon -slice/quarter and place inside chicken
- olive oil to drizzle over chicken before roasting
- 5 garlic cloves mashed & peeled
- 1 TB capers
- 1 bunch ramps 6 oz separate bulb from green leaves (wild leek, garlic flavor, from east coast-spring time)
Splay chickens legs (cut skin & break bones to push legs flat so the thigh meat is flat on the pan.Place whole bird back side down in skillet. Bake at 500, 4½ Lb for 45 minutes, 3lb 35 minutes.
- Roast chicken for 30 minutes, THEN add ramp bulbs, garlic & capers, stir to coat with juices. Roast 5 min more, stir, continue cooking until chicken no longer pink (5-15 min more). Remove from oven, add ramp leaves.
Olsson Recipes 