Beet salad

October 24, 2014

serves 10, preheat oven 400º

8 small red beets with 1 inch stem

8 small yellow beets with stems

(If beets are large,  cut in half)

Drizzle ¼C olive oil over beets on baking sheet. (can add some thyme)

Cover with foil

Bake 65 min.

Let cool rub off skins with paper towels. Cut into wedges. Keep red and yellow separate.

Dressing: Mix 4 T balsamic vinegar  ½C Olive oil. Drizzle over beets, toss together when serve.

ps: save the green tops, and cook them up – very tasty and nutritious.





Bernie’s Cioppino

October 22, 2014

Delicious fish stew, spicy Italian sausage adds flavor.

  • 1 lb hot Italian sausage. Leave semi frozen, cut length wise into ¼ and into ½ inch cubes.
  • Saute in pan, keep juices.
  • Add 1 jar of clam or lobster  stock (8oz)
  • pinch saffron
  • 1 large jar Cioppino sauce base (16oz?)
  • Cover pot, cook on low for 1 hour.
  • 30 min before serving add 1 large bag of frozen seafood medley from CostCo. It will cook down.
  • Serve with rice, garlic bread.

Baked Kale

October 22, 2014

Another vegetable that comes out quit tasty roasted! Adapted from Ina Garten 2014.

  • 1-2 bunches kale(2 lbs) remove core stem, tear leaves into large pieces.
  • Rise, drain, dry
  • Toss with 1/4 c olive oil, salt & pepper (smoked salt for added flavor)
  • Bake 350° oven 15 min. May be a little steamy, they will crisp up.

Sill maka Matjes Herring

October 2, 2014

  •  Start with buttered bread,lettuce and sliced yukon gold potato and sliced med-hard boiled egg.
  • IMG_3678
  • Add Matjes herring
  • IMG_3679
  • Top with chopped chives and crème fraîche on the side. Var så god.
  • IMG_3686 Drink with beer and snaps (aquavit) Skål!