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)
Cumberland Sauce
March 28, 2012
Mormor’s recipe. approx 1 Cup. Serve with venison, lamb…
- 1 orange zested and juice squeezed
- 1 lemon, zested and juice squeezed
Use potato peeler to peel citrus, 1″ long strip sliced into 1/8th strips. Cover with water and boil 5 min, drain, save peels.
- 1 tsp sugar
- 1/3 C ruby port wine or madeira
- 2 TB red currant jelly
- 2 tsp cornstarch
Boil juice, jelly, wine, reduce heat, add cornstarch. Simmer until clear, add rinds.
(Another version is 3/4 C Port, 2 TB jelly, pinch cayenne & cinnamon)
Buffalo Chili
March 23, 2012
From Williams-Sonoma “Savoring America” 2 hours cook time in large cast iron dutch oven. 8-10 servings
- 3 lbs ground or minced lean or buffalo meat
- 1 Tb salt
Cook meat in large cast iron fry pan over medium heat until uniformly gray (12-15 minutes).
- 5 slices or 1/4 lb thick sliced bacon (fry bacon in cast iron pot or microwave)
- 2 large onions chopped
- 8 cloves garlic chopped
- 3 jalapenos chopped
Add onions,garlic & jalapenos to pot (add oil if bacon was microwaved). Cover and cook med-low heat, stirring occasionally without browning about 10 min.
- 1/3 c (3oz/90 g) mild, powdered red chili
- 2 TB ground cumin
- 1 TB dried Mexican oregano
- 1 TB ground black pepper
- 1 tsp ground corriander
- 1/2 tsp red pepper flakes
Add spices to pot, stirring constantly for 2 min.
- 5 C (40 oz) beef stock
- 1 can (28 oz) chopped tomatoes with juice
- cooked meat from frying pan
Add beef stock, tomatoes and meat to pot, bring to a simmer, partially cover, stir occasionally, cook 2 hours.
- 2 TB cornmeal
- 2 cans (15 oz each) black beans, drained & rinsed
Sprinkled and stir in corn meal, add beans and heat.
TOPPINGS – optional
- sour cream, sliced green onions, choped fresh tomatoes, shredded jack cheese and fire roasted corn (frozen from Trader Joes)
Baked Ham
March 4, 2012
Ham can be served, Easter, Christmas, anytime. This one was a precooked, spiral cut (Niman Ranch) ham.
- Warm in oven, tightly wrapped in foil for an hour (350°)
- Turn up heat to 400°, mix a mustard glaze. Glaze the ham, bake 1/2 hour without foil, at 400°.
- Either serve on a cutting board or slice and serve on a platter. Decorate around edge of serving bord/platter with parsley & red apples sliced (Julbord).
Mustard Bread crumb glaze: mix egg white, mustard & sugar and brush onto ham. Sprinkle with Bread crumbs.
- 1 egg white whipped
- 1 TB mustard powder
- 2 tsp sugar
- 1 C bread crumbs (panko)
Roasted Pork Spareribs
February 29, 2012
- 5 LBs spareribs, bones cracked (short) or [4 sides of ribs, cut in half]
- 1 1/2 TB kosher salt
- 1/2 tsp white pepper
- 1/4 tsp ginger (or powdered mustard)
- 2 C bouillon (or 1 can consumé & 1 can water)
- 20 prunes, halved
Trim meat, dry, rub with mixed seasonings. Brown in cast iron Dutch oven on both sides.
Add bouillon, heat to simmer. Remove from heat, cover and bake in oven 350° for 1 1/2 hours or until tender. Baste occasionally.
Strain pan juices, remove fat. Serve separately.
Glazed Corned Beef
February 12, 2012
San Francisco a la Carte. Serves 8-12. Cook time 4 hours.
- 6-10 lbs corned beef brisket, trimmed of fat.
- 12 peppercorns lightly crushed
- 2 bay leaves
- 1 large onion studded with 8 whole cloves
- 2 cloves garlic bruised
Place all ingredients in large pot, cover with water, bring to a boil. Lower heat, cover & simmer 2 1/2 to 3 hours until tender. Let meat cool in cooking water, do not drain(save water for cooking vegetables).
Glazing: preheat oven 300°.
- 3/4 C firmly packed dark brown sugar
- 1 TB dry mustard
- 1 Tb cider vinegar
Mix glaze ingredients, transfer meat to roasting pan, coat with glaze. Bake 1 hour.
VEGETABLES – add to pot of water that the beef brisket was cooked in. Potatoes, Carrots, Cabbage.
- small red potatoes, carrots cut in half (crosswise), simmer until cooked approx 20 minutes. Add quartered cabbage to cook last 10 minutes.
Perfect oven cooked steak
February 5, 2012
Preheat oven 400°
Set meat out at room temperature for 2 hrs, season with 3/4 tsp kosher salt each steak.
Heat heavy cast iron frying pan med-hi heat, coat with 2 tsp grapeseed oil
Place steaks in pan, sear 2 min per side, turn with tongs.
Transfer steaks in pan to oven, roast 8 min for 1 1/2 inch steak to be med-rare (130°F internal)
Remove from oven, let rest on board covered for 5 min.
OR
Reduce oven time to 4 minutes rare/ 6 minutes medium rare.
Return skillet to stove top, add 2TB butter, sprig rosemary, sprig thyme, 1 garlic clove. Spoon butter over steak for 1 1/2 minutes. Transfer steak to plate with pan juices, let rest 10 minutes before eating.
Kielbasa stew
February 5, 2012
Simple fast & tasty. Cook together, simmer covered pot 1/2 hour.
- 2 lb(?) ring of kielbasa cut into bite size slices
- 2 -16 oz cans red kidney beans, drained, rinsed
- 2 – 24 oz or 3 -16 lb cans chopped tomatoes & juice
- 1 can black beans, drained, rinsed.
- optional – add 1 C fire roasted yellow corn
Serve with chopped green onions, salsa
Belgian Stew
February 5, 2012
Carbonades a la Flamande. Bake 2 hours in covered 6-8qt cast iron casserole, 325°
In large cast iron frying pan, prepare meat. Dredge beef in flour mixture, brown meat in batches using 1/2 C oil. Move browned beef to casserole.
- 4 lbs lean beef cut into 1/2″ cubes
- 1/2 C flour
Brown onions & garlic in frying pan. Move to casserole
- 2 lbs onions either chopped or thin sliced wedge shape.
- 6 garlic cloves minced
Add liquids to frying pan to loosen bits, add to casserole.
- 2 1/2 C consome broth (2 – 10.5 oz cans)
- 3 Tb dark brown sugar
- 1/4 C red vinegar
- 2 tsp fresh thyme
- 2 small bay leaves
- 1 TB salt fresh black pepper
Add beer to casserole ( 3C or 2-12oz Chimay ale). Add 1/2 C chopped parsley.
Olsson Recipes 