Green Minestrone Soup
June 16, 2015
Allt om Matt 2015, serves 4.
- 1 LB romanesco broken into small florets.
- 1 leek rinsed, thin sliced (shred)
- 1 LB new potatoes cut into bite size pieces.
Mix potatoes, leek & romanesco in 2 TBS olive oil in a pot.
- 6 C vegetable broth
Add vegetable broth. Boil covered about 10 minutes.
- Add 8 oz edamame beans (peas). Cook 2 minutes.
- Add to pot: 4 diced tomatoes,
- Shredded basil, (tear or thin sliced)
Garnish with 2 to 3 oz shaved or thin sliced parmesan.
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.
Spanish Potato Omelette
July 25, 2014
- 1 LB (yukon gold) potatoes sliced.
- 4 eggs well beaten
- 1 onion diced or thin slices
- 3-4 TB olive oil/butter
- chives
Heat 2 TB oil in large pan, add potatoes & onion, cook med heat until softened about 15 min. Remove from heat.
Combine eggs and potatoes in bowl, return to fry pan with 1 TB oil & 1 TB butter, cook med low heat 2 min until set.
Turn omelette over (use another pan or plate) and continue cook 1 min.
Sprinkle chopped chives on top.
Mormor’s Potato Salad
May 12, 2012
- Boil small size red potatoes and or yellow dutch (8 oz) 15-20 min. Drain, cool. cut into bite size pieces.
- ¼ cup minced Clausen dill pickles (1 large) & 1 tsp juice.
- Hard boil 2 eggs (bring to boil, remove from heat, let sit in boiled water 12-15 minutes).
- ¼C minced red onion
- 1 TB parsley minced
- ¼ C celery (1 piece) minced.
- ¼C creme fraiche (plus more if needed or maybe a dollop of mayo)
- Coleman’s dry mustard a pinch to ½ tsp
- white pepper, salt
- adjust ingredients, add more if needed to taste.
Potato & Leek Soup
January 22, 2012
Yields 4 servings, 40 minutes cook time.
- 3 Tbs unsalted butter
- 4 med sized Yukon Gold potatoes scrubbed, peeled (optional). Cut into chunks.
- 4 leeks washed & chopped (remove green leaves)
- 1/4 tsp white pepper
Melt butter, stir in potatoes & leeks & white pepper, cook over medium heat, stir occasionally until leeks are soft.
- 5 Cups chicken broth
Add broth, simmer uncovered until potatoes are very tender, about 30 minutes (depending on size of chunks). Remove from heat, use hand blender to puree. Taste and adjust salt & pepper.
Jansson’s Janson’s Frestelse
January 2, 2012
Holidays in our house mean it’s time for “Jansson’s temptation”. Enjoy! (note, 2 recipes listed here)
svgs 4-6
Preheat oven 350°F
- 7 medium boiling potatoes (ex: Yukon Gold), peeled, cut into 2-inch strips 1/4″ thin. Put into cold water to keep from discoloring.
- 2 onions, thinly sliced, sautéed in 2 TB butter 10 minutes until soft. Do not brown.
- 1 can/flat anchovy-style sprats fillets (herring), drained. Save the juice.
- white pepper to taste.
- 2 TB bread crumbs (preferably Panko).
- 2 TB butter, not melted.
- 1 C heavy cream, whipping cream or half-and-half.
- 5 large potatoes – peel, slice into narrow fries
- 1 med onion – slice thin
- 2 cans Swedish anchovy sil
- 1 C whipped cream
- butter
- 4 TB soy sauce
- bread crumbs
- Saute sliced onion in butter, add soy sauce and remove from heat to cool.
- Put half of sliced potatoes into bottom of buttered baking dish. Add all of onions, anchovies, top with rest of potatoes plus juice from cans of anchovies.
- Top with dabs of butter, add half of cream.
- Bake 350° for 20 minutes then add remainder of cream. Continue baking uncovered until golden brown 20-25 minutes more)
