Olsson Swedish Meatballs

January 29, 2013

This is adapted from the red “Swedish Food” cookbook, 1951 (4th edition)

Basic recipe ratio 3:1 ground beef:pork.

  • ¾ LB ground beef (can use some veal)
  • ¼ LB ground pork
  • 1/3 C bread crumbs (or slice of old bread)
  • 1 C water or milk (or soda water)
  • 1 TB finely chopped onions, sautéed in 1 TB butter until golden
  • 1 ½ tsp salt
  • ¼ tsp white pepper (optional additions: or savory add dash of: marjoram, basil, thyme OR for Julbord: dash of ground cloves, allspice & ginger)
  • 1 egg

Mix bread crumbs with water/milk, then mix all ingredients together.

Shape into SMALL balls,  dip into water to keep spoon from sticking.

Fry in 2-3 TBS butter until evenly brown, shake pan continuously to keep balls round.


Simple ingredients: butter, shallots, red wine, balsamic vinegar, rosemary.

Med Hi heat sauté for 3 minutes:

  • 2 TB butter
  • 2 shallots chopped


  • 2/3 Cup red wine
  • 1/3 Cup balsamic vineagr
  • 2 TB finely chopped rosemary

Boil, reduce by half

Notes: great with grilled flank or skirt or hanging tender steaks, venison, etc.


Vegetarian chili

January 8, 2013

From SF Chronicle, Nicolette Niman. Make in cast iron Dutch oven, 8-10 servings

Rinse canned beans in colander:

  • 15 oz  can Black beans
  • 15 oz can Pinto beans
  • 15 oz can kidney beans

Heat spices in fry pan over med heat

  • 4 tsp cumin seeds, toast until fragrant 2-3 min, then add
  • 2 tsp dry mexican oregano, toast 10 SEC. Remove pan from heat. Using mortar and pestle, crush toasted oregano & cumin.

Sautee onions med-low heat until translucent, stir frequently, 8 minutes in large pot (Dutch oven)

  • Heat 1 TB Canola and 2 TB olive oil in pan, add
  • 3 onions diced small, saute until translucent, then add spices
  • Add the toasted cumin, oregano.
  • S & P to taste
  • 2 garlic cloves coarsely chopped
  • 4 tsp sweet paprika
  • 3 TB ground red chili

Add tomatoes and cilantro to pot, heat on med until it begins to bubble, then add beans.

  • 28 oz can chopped stewed tomatoes
  • 15 oz can tomato sauce
  • ¼ Cup chopped fresh cilantro

Add beans and simmer on low for 1 hour. Add S&P and Chili as needed.

Just before serving, add dash red wine vinegar.

Garnish with shredded sharp cheddar, sour cream, finely chopped cilantro