German Potato Salad
July 8, 2017
Sunset 2016. No mayo potato salad – great with grilled brats. 6 svgs
- Boil 2 lbs halved Yukon or waxy white potatoes until tender, drain and transfer to large bowl.
- Heat ¼ c olive oil, add ½ chopped onion, stir until softened ~ 5min. remove from heat. Add ¼ C apple cider vinegar. Add to potatoes.
- Add 4 sliced scallions, 2 TBs chopped fresh dill, 1 tsp toasted caraway seeds to potatoes, toss, smashing potatoes slightly.
Lentils and dried tomatoes
August 18, 2016
Use Italian Castelluccio (Umbria) brownish or French Puy, green lentils Serves 4
Oven dried tomatoes: (OR use sundried tomatoes – not in oil, soak dried tomatoes in oil & balsamic ) Preheat oven 275°, quarter tomatoes vertically, place skin side down on lined baking sheet. Sprinkle with thyme sprigs, salt, Drizzle oil & balsamic,. Roast 1 ½ hrs until semi dried, cool. discard thyme.
- 5 plum tomatoes
- 8 thyme sprigs
- 1 TB olive oil
- 2 TB balsamic vinegar
Red onion prep: mix together and set aside.
- 1 small red onion, sliced thin.
- 1 TB red wine vinegar
- 1 tsp Maldon sea salt
Cook 1 ¹/³ Cups lentils in pan with water 1″ above lentils, cook 20-30 min, drain. While still warm, mix in:
- 3 TB olive oil
- 1 garlic clove
- 3 TB chopped parsley
- 3 TB chopped chives
- 4 TB chopped dill
- 3 oz mild gorgonzola cheese crumbled
- mix in tomatoes.
Lentils and Couscous
January 5, 2016
WSJ 2016/ Nigel Slater “A year of good eating” serves 4-6
- ²⁄³ C Puy (French green) lentils
- 1 C couscous
- 2 C chicken broth
- ²⁄³ C pine nuts
- ¼ C dried apricots, thinly sliced
- ½ C raisins
- 1 bunch dill, fronds only, chopped
- 2 tsp lemon juice
- 2 TB olive oil
- dash walnut oil
- S&P
- Lentils – Bring large pot water to boil, add lentils.Reduce heat to simmer 18-20 minutes.
- Couscous – Bring 2 C stock to boil, add couscous, stir. Remove from heat, cover about 10 min until stock absorbed.
- Pine Nuts – Lightly roast in fry pan until golden, remove from heat chop coarsely.
- In a bowl: mix pine nuts, apricots, raisins, dill.
- Dressing – whisk lemon juice, olive oil, dash walnut oil, salt & pepper.
- Mix lentils and dressing. Stir in couscous. Toss in dried fruit.
Serve warm or room temperature.
Midsummer potato plate
June 16, 2015
Nordstjernan 2015, Serves 4
Prepare potatoes, eggs and herbs on a large plate while potatoes still hot. No dressing, serve with sour cream or creme fraiche and herring.
- 1 LB potatoes, boiled, cut in half crosswise
- ½ red onion finely chopped
- chives (10 g) chopped
- fresh dill (10g) tear or chop coarsely
- 2 hard boiled eggs cut into eighths
- salt & pepper
Cook potatoes in salted water, drain. Place potatoes on plate, top with quartered eggs, sprinkle onions, chives and dill just before serving.
Gravlax
March 24, 2012
Only need five ingredients: salmon, salt, dill, sugar, pepper
For every LB (480g) salmon fillet with skin(bones removed), mix:
- 2 TB kosher salt
- 2 TB sugar
- 1 tsp black pepper
- 20 sprigs dill weed
OR Bobby Flay’s/Food Network version
- 3-4 LB salmon fillets
- 1/3 C kosher salt
- 1/2 C sugar
- 3 tsp white peppercorns crushed with mortar
- 20 sprigs/bunch fresh dill
Cover salmon with salt/sugar mixture, top with whole sprigs of dill. (you can fold fillet over in half, flesh sides facing each other, skin side out.) Wrap tightly with plastic wrap, place in zip lock bag. Refrigerate for 2-3 days. remove dill, wipe off excess mixture (some rinse and pat dry). Slice on bias, starting at tail end.
SAUCE : 6TB Swedish style mustard (or half American with half Dijon), 4TB sugar, 2 TB red vinegar. Slowly add 3/4 C vegetable oil, whisking fast (like making mayonnaise). Dash white pepper & salt. Add 3 TB (or more) chopped dill.
Serve with knackabrod or pumpernickle
Fresh Zucchini Fetta Salad
February 21, 2012
Cody summer time, from Cindy/Martha Stewart 2011 serves 4
- 1 medium zucchini cut into 1/4 in cubes
- 3/4 cup crumbled fetta (3 oz)
- 3 TB extra virgin olive oil
- 2 TB dill sprigs
- add this strips lemon zest (or lemon flavored olive oil) plus 1 TB lemon juice
Toss all ingredients together, season with salt & pepper, sprinkle with lemon zest.
Swedish Cucumber Salad
January 1, 2012
Traditionally served with salmon, meatballs, potatoes, either for special occasions like a Julbord, or in everyday smorgåsbords.
- 3 large English cucumbers (1 1/2 lbs)
- 1 TB salt
- 1/2 cup white vinegar (or rice vinegar)
- 2 TB sugar
- 1/8 tsp white pepper
- 2 TB chopped fresh dill
Directions:
Slice cucumbers using a 1 mm slicing disc on food processor or slicing blade of cheese slicer. Sprinkle salt over slices, press with plate to remove excess moisture (about 1 or 2 hrs). Drain off liquid, pat cucumbers dry. Mix vinegar, sugar, white pepper and pour over cucumbers, sprinkle with chopped dill (you may add more sugar if you want it sweeter). Refrigerate for 2 hours, pour off liquid and serve!
Olsson Recipes 