Black eyed peas New Year’s Day
January 5, 2019
2018 Cam Davidson Family, in memory of Joe. New Year’s Day Tradition. 8 svgs QED
Bon Appetite
INGREDIENTS
- 8 C water
- 2 TB olive oil
- 4-8 oz slab bacon cut into 1/2 inch pieces
- 1 med onion finely chopped
- 5 sprigs thyme
- 4 garlic cloves , smashed
- 2 C dry black eyed peas, soaked overnight, drained
- salt & pepper
DIRECTIONS
- Use saucepan/pot. Heat olive oil over medium heat. Add bacon, cook until bacon becomes shiny, 5 min.
- Add onions, golden & tender, 5 min.
- add thyme, garlic, soaked peas (drained) and 8 C water.
- reduce heat to med-low simmer until peas tender, 35-45 min. skim foam from surface during cooking. Discard thyme.
Mashed Potatoes Chives and Cream
November 21, 2018
Tyler Florence recipe. svgs 6-8. Use Ricer. QED!
INGREDIENTS:
- 4 LBS Yukon potatoes, cut into quarters if large, peeled or scrubbed.
- Bay leaf
- 2 TB salt
- 2 C whipped cream
- 3 TB unsalted butter
- 2 TB chopped chives
DIRECTIONS
- Boil cut potatoes in pot 2 TB salted water with bay leaf ~ 20 minutes until tender.
- Drain, remove Bay leaf.
- Warm cream and butter in sauce pan
- Rice potatoes into large bowl, add warm cream/butter & season with salt & pepper.
- top with chopped chives
Boursin Buttermilk Mashed Potatoes
December 27, 2016
serves 6-10. Bake 400° 40 min.
Cook Potatoes
- 4 LBs yukon gold, boil 20 minutes, drain, cool & peel. Press in ricer.
Add ingredients
- 2 pkgs herb garlic Boursin
- 4Tb butter
- ¹⁄³ C chopped chives
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- 1¾ C buttermilk – stir in until smooth & fluffy
Bake 40 minutes in 400°
- Spoon into greased baking dish. Top with 2 TBs butter. Cover with foil. Bake 30 min.
- Remove foil, bake 10 min more.
Cranberry Sauce Bourbon
December 27, 2016
Serves 8-10
- 2 12oz packages cranberries
- ²⁄³ C white sugar and 1¹⁄³ C brown sugar OR >1 C Turbino
- ¾ C orange juice
- zest of orange
- ¾ C water
- 1-3 TB bourbon
Cook all ingredients med-hi 15-20 min. Remove from heat & cool.
OR
serves 4-6
- 12 oz cranberries
- 1 ½C sugar
- 1 apple peeled, cored & chopped
- 1 C water
- zest & juice 1 orange
- zest & juice 1 lemon
- optional: add 2 TB bourbon
Tuscan Kale Salad
December 2, 2016
QED delicious, sweeter kale salad. Serves 4-6
- One bunch Tuscan Kale, remove from stem.
- One pomegranate – seeds
- ¼ C raisins or cranberries
- ¼ C sliced almonds
- 1 oz shaved romano/Asiago cheese
Dressing
- 1 clove garlic
- 1 T lemon juice
- 1 T white wine or white balsamic vinegar
- 3 T oil
Glögg
December 31, 2015
From Nordstjernan
- Half cup (4 oz) vodka or whiskey or brandy
- 5 cinnamon sticks
- 1 tsp crushed cardamom kernels
- 1 orange peel
- Mix vodka & spices in covered jar in refrigerator overnight, filter. Then add to wine and sugar, heat.
- 1 bottle wine (burgundy/cab sav/merlot)
- 1 cup sugar
- vanilla bean (or 1 tsp vanilla extract or vanilla sugar)
VERSION 2.0 another version (change spices – like when making aquavit)
- 4 oz vodka (or whiskey or cognac)
- 5 cinnamon sticks
- 20 cloves
- 1 piece ginger (peeled)
- 1 tsp crushed cardamom pods
- 1 piece orange peel
Mix vodka & spices in covered jar in refrigerator overnight, filter with coffee filter. Then add to wine and 1 C sugar and 1 tsp vanilla sugar, heat.
SERVE WITH
- blanched almond slivers
- raisins
Creamed Spinach
February 28, 2015
Z and Cam made this December 2014. Serves 4-6 (Peter Luger steakhouse NYC 1890s) Spinach wilts down to nothing – use all 20 oz.
- 2 (10 oz) packages fresh spinach (remove tough stems)
- 3 Tb butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 3TB + 1 tsp all purpose flour
- 2 C milk
- ½C grated Parmesan cheese
- salt & pepper
1. Cook spinach:
- Boil 1 inch water,add spinach, cover, steam until wilted 3-5 min.
- Drain, rinse cold water, press out water (squeeze),
- chop on cutting board.
2. Make cream:
- melt butter on medium heat, sauté onion and garlic until softened about 4 min.
- Stir in flour – cook 1 minute.
- Whisk in milk and cook until hot and thickened.
- Stir in cheese.
3. Add spinach and cook until hot about 2 minutes. season salt & pepper.
(Can make ahead – butter a casserole dish, add cooked spinach, sprinkle with bread crumbs, refrigerate until 40 min before serving. Bake at 350°F about 30 min until hot and bubbly.)
Aquavit
December 9, 2014
“Mock Aquavit” by Andreas Viestad 2014
Fylgia #119 Norcal scandi.
try playing with spices to get that OP Anderson taste for a Julbord
- 2 tsp caraway seeds
- 1 TB coriander seeds
- 2 tsp dill seeds
- 1 cinnamon stick
- 1 tsp fennel seeds
- 2 star anise
- 1 whole clove
- 2 tsp cumin seeds (optional)
- 1 750 ml /liter bottle potato or other good vodka
Open the vodka bottle, add all the remaining ingredients and cover tightly (Note: option to warm all the spices in a dry frying pan until they begin to release their essence)
Let stand in a cool, dark place for 1 to 2 weeks, gently shake every 2 or 3 days. How long you let it sit depends on how strong you want it, so taste it after 7 days to see if you want to let it go longer. Strain the solids through a sieve and discard them, then transfer the aquavit back into the bottle. If it becomes too strong, you can dilute it with a little plain Absolut or other vodka. (optional- add dash Marsala wine)
You can add a little orange or lemon rind. A little goes a long way.
To serve: place your aquavit in the freezer until chilled.
Olsson Recipes 