beef with potstickers and mixed veg+green onion

With olives

EAT CHICKEN

With wild mushrooms growing in such abundance in Sweden it is no surprise that mushroom soup is an absolute classic in Swedish cuisine. It can be dressed up to make a very impressive starter or, with some nice bread, it can make a hearty lunch. In the autumn Swedes would normally make this soup with whatever mushrooms they have foraged.

At other times of year, most Swedes would use dried mushrooms, which also make a fantastic soup ideal for a cold winter’s day. John Duxbury

Tips

• Any dried wild mushrooms can be used, but I prefer to use trattkantareller (funnel chanterelles, also called yellowfoots) or karljohan (porcini) because they rehydrate well and they are so full of flavour.

• Although dried mushrooms are often rehydrated with hot water they will be better flavoured if you use water at room temperature even though it takes longer, 30 minutes instead of 15 minutes.

Ingredients

30 g (1¼ oz) dried wild mushrooms

500 ml (2 cups) water

2 tbsp butter

2 red onions, finely chopped

2 garlic cloves, finely chopped

500 ml (2 cups) good quality chicken, mushroom or vegetable stock

½ tsp freshly chopped thyme

½ tsp salt

¼ tsp freshly ground black pepper 2 tbsp sherry, optional 90 ml (6 tbsp) whipping cream cream to drizzle, optional parsley, finely chopped

Method

1. Soak the mushrooms in 500 ml (2 cups) of water at room temperature for 30 minutes or 15 minutes in warm if short of time.

2. Pick the mushrooms out of the water and put in a sieve over a bowl to drain. Carefully strain the mushroomy water, through muslin if necessary, and add the strained liquid to the stock. (If using kantareller (girolle) mushrooms, discard the water as it normally has a rather bitter taste. Increase the amount of stock to 1000 ml/4 cups to compensate.)

3. Melt the butter in a large saucepan over a medium heat and add the red onion, garlic and the rehydrated mushrooms. Fry until softened, but not coloured.

4. Remove from the heat, sprinkle over the flour and stir it into the onion and mushroom mixture.

5. Gradually add the stock, stirring carefully after each addition, and then add the thyme, salt and pepper.

6. Bring the soup to a boil and then simmer for 10 minutes.

7. Pour everything into a blender and blend thoroughly. Pour the soup back into the saucepan through a strainer. Reheat without boiling.

8. Add the sherry (optional) and cream. Stir thoroughly, taste and adjust the seasoning.

9. Pour the soup into warm bowls and garnish with the fresh cream and chopped parsley if desired.

Gravadlax with mustard and dill sauce is one of Sweden’s most famous dishes. Over the years it has gradually grown in popularity in the UK so that nearly all supermarkets stock it these days. Nonetheless, homemade gravadlax is so good it is worth making the effort to cure your own. The name literally means “grave salmon” and refers to the medieval practice of curing raw fish by salting it and then burying it in sand or with weights on top to force the salt into the fish.

Swedes will often cure a whole fish. To do this, follow the recipe for each fillet, then sandwich them together, skin-side out, to reform the fish. If you prefer a thicker mustard and dill sauce, something more like mayonnaise, add an egg yolk with the mustard. Unless the fish is really fresh, it must be frozen for at least 24 hours before you begin and then left to thaw in the fridge. British people tend to like it less salty than Swedes. If you think it might be too salty for you, reduce the curing time from 48 to 24 hours.

1 kg (2 lb) fresh salmon, filleted and boned, with skin on 100 g (½ cup) caster (superfine) sugar 75 g (½ cup) sea salt flakes (best to weigh, about 2½ oz) 1 tbsp 100 g (4 oz) white peppercorns, crushed dill, including stalks Mustard and dill sauce 4 tbsp 2 tbsp 1 tbsp Swedish mustard (use 3 tbsp Dijon if you can’t get Swedish) caster (superfine) sugar white vinegar, such distilled malt or white wine vinegar salt and freshly ground black pepper 150 ml (½+ cup) vegetable oil such as sunflower, rapeseed or olive oil 3 tbsp fresh dill, finely chopped - minutes

Method

1. Cut some aluminium foil big enough for wrapping up the salmon.

2. Run your fingers over the salmon to feel for any tiny pin bones. If you find any, remove them with tweezers.

3. Mix together the salt, sugar and crushed white peppercorns. Spread half the mixture over the skin side of the salmon.

4. Take a third of the dill and spread out on the aluminium foil. Place the salmon on this, skin side down.

5. Rub the remaining salt mixture over the salmon flesh.

6. Chop the remaining dill and cover the flesh side of the salmon with it.

7. Wrap the salmon up and place it in a dish. Place another dish on top of the salmon and weigh down using, for instance, a few bottles of water.

8. Place in the fridge for 48 hours, turning the salmon over every 12 hours.

9. To make the sauce, put the mustard, sugar, vinegar, salt and pepper into a food processor and mix for 20 seconds. Then, with the motor running, slowly add the oil in a steady stream. Pour the mixture into a serving dish and add chopped dill. (It is better left for a day or so to mature.)

10. When the salmon is cured, unwrap it and drain off the salty, sticky liquid and discard it. Scrape off most of herbs. Slice at an angle of 45°, pulling each slice away from the skin. Serve with the mustard and dill sauce, rye bread and, if desired, some crème fraîche and black lumpfish caviar.

11. Wrap any unused gravadlax in cling film (food wrap) and store in the fridge. Use within a week.

Flour – you need almond flour to make this mandelkaka recipe.Sugar – regular granulated white sugar is excellent for making this almond cake.Eggs – medium-sized (63 to 73 grams per piece) and at room temperature.Butter – at room temperature.Almonds – blanched almond flakes for topping your mandelkaka.Salt – just use your favorite brand.

Start by preheating your oven to 180°C (350°F).

Grease a 9-inch cake pan with butter, lightly dust it with breadcrumbs, and then set it aside.Combine butter and sugar in a large mixing bowl.

Mix until it becomes creamy.Add the eggs one at a time — continuing to mix in between each addition.

Add the almond flour and salt.

Mix to combine everything thoroughly.Transfer your Swedish almond cake batter to the greased pan.

Use an angled spatula to smoothen the top.

Sprinkle the almond slices evenly.

Place in the oven for thirty-five to forty minutes or until it’s golden on top, and a toothpick comes out clean when inserted.

Remove the pan from the oven and set aside to cool.

Transfer your mandelkaka to a serving plate and enjoy!

A classic recipe for Swedish pickled herring called glasmastarsill, or glassblower's herring. Herring, sardines, smelt or whitefish can all be pickled this way

▢1/4 cup kosher salt ▢5 cups water, divided ▢1 pound herring fillets ▢2 cups distilled or white wine vinegar ▢1/4 cup sugar ▢1 teaspoon mustard seed ▢2 teaspoons whole allspice ▢2 teaspoons black peppercorns ▢3 bay leaves ▢3 cloves ▢1 lemon, thinly sliced ▢1 medium red onion thinly sliced

Heat 4 cups of water enough to dissolve salt. Let this brine cool to room temperature. When it does, submerge the herring fillets in the brine and refrigerate overnight, or up to 24 hours. Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.

When the herring have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one. Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month.

thx mama

With mixed veg & spring rolls, over rice

I added cheap bourbon instead of vanilla came out great the alcohol bakes off

Onion peppers Parm cheese, some leftover beans, green onion and nopales chips

"homemade" dinner

costco pumpkin pie that time of year

cold foam with a $5 frother W

Edamame 🫛 inside

pan seared over rice with corn

and a pickle I'm pickle rickkkkk

With onions and garlic, balsamic vinegar reduction

Leftover potatoes

Link to recipe:

https://bakerinretrograde.wordpress.com/2020/12/20/brownie-trifle/

Chocolate Diplomat Cream Layer

1 cup milk

1/2 tbsp vanilla

3 egg yolks

1/3 cup sugar

1/8 cup cornstarch

1/2 tbsp unsalted butter

1/4 cup chocolate chips

1 and 1/2 cups heavy whipping cream

Instructions

Add the milk to a medium saucepan, place over medium heat and bring to a boil.

In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk until smooth.

Whisk the hot milk gradually into the egg mixture until incorporated.

Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened. You know it is done when you can run a wooden spoon along the bottom of the saucepan, and it leaves a clean line.

Remove from the heat and stir in the chocolate chips and butter until melted. Let cool slightly.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Chill about an hour.

Once chilled, whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.

Fold the whipped into the chocolate pastry cream.

Brownie Layer

2 cups semisweet chopped chocolate or chocolate chips

1/2 cup butter

1/2 cup light brown sugar

4 large eggs

2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup all purpose flour

Instructions

Preheat oven to 325°F. Line a 9×9 baking dish with parchment, and grease with oil. Set aside.

In a medium saucepan, cook butter over medium heat until melted and browned, stirring constantly. It should take about 4 minutes. You will see it change color and aroma with brown bits forming at the bottom. Immediately take it off the heat and pour over the chocolate chips.

Let the mixture sit to allow the chocolate chips to melt and then stir until no more chunks of chocolate remain. Whisk in the brown sugar.

Next add the eggs and whisk until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they’re evenly incorporated. Then pour the batter into the prepared pan.

Bake the brownies for 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the brownies cool completely and cut or crumble into bite-sized pieces.

Whipped Cream Layer

1 and 1/2 cups heavy whipping cream

Instructions

Whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.

Assembly

In each glass, place alternating layers of brownie bits, chocolate diplomat cream, and whipped cream. Garnish with shaved chocolate on top.

Ingredients

4.5 cups water

8oz elbow pasta

2-3 cloves garlic, minced

2 tbsp butter

1.5 cups sharp cheddar, grated

1 cup heavy whipping cream

1 tsp thyme

1.5 teaspoon onion powder

1 pinch of dried parsley

Salt, add to taste

Directions

Boil water in a pot. Add pasta and cook for 7 min or Al Dente. Drain and set aside.In a deep pan add the butter on medium low heat and saute garlic for 3 minutes or until fragrant. Slowly pour in whipping cream a little at a time until simmering. Whisk in shredded cheese a little at a time making sure it's melted before adding more. Add seasonings and simmer until thickened.Add pasta to cheese sauce and stir.Serve hot.Serves 3-4 people. :)

edited to add whipping cream

“Marry Me” Chicken & TortelliniTime: 40 mins

Original Recipe: https://craftycookbook.com/marry-me-chicken-tortellini/

Note, I didn't name this dish. "Marry Me Chicken" has been around for a while, it always features pan fried chicken breast served in a sun dried tomato cream sauce. This version serves it up over tortellini tossed in extra sauce.

Ingredients

1 lb boneless, skinless chicken breast16-20 oz fresh or frozen cheese tortellini2 cups half-and-half, or 1 cup cream + 1 cup whole milk1 ½ tsp chicken better than bouillon, or chicken bouillon cubes⅓ cup sun dried tomatoes, drained and chopped fine½ cup freshly grated parmesan cheese1 tbsp fresh thyme leaves, or sub basil or parsley1 tbsp freshly minced garlic¼ cup all-purpose flour½ tsp crushed red pepper flakes (add more to make it spicy, or omit if very sensitive to spice)½ tsp dried oreganoolive oilgarlic powderfreshly cracked black peppersaltInstructions

Fillet the chicken breast(s) and pound to a thin, even thickness. Season all over with salt, pepper, and garlic powder. Pour flour onto a shallow plate and dredge the chicken in it, shaking off any excess.Warm 2 tbsp olive oil over medium high heat, sear breasts for about 3 mins per side, until golden, then remove to a cutting board. Slice into the largest piece to ensure it’s cooked through, then tent with foil to keep warm. Do not wipe the pan clean. Turn off the heat to allow the pan to cool slightly.Meanwhile, begin boiling a large pot of salted water. Cook the tortellini per package instructions while preparing the rest of the meal. Drain and cover to keep warm until needed. (Most cook times are short, so wait until the sauce is almost done)In the pan you cooked the chicken, cook the garlic and red pepper flakes over medium heat until fragrant (about 1 minute), add more oil if needed. Next, add the half-and-half and reduce heat to medium low. Add the bouillon and oregano, mix well and scrape any browned bits into the sauce. Once simmering, add the parmesan (reserving a little for garnish) and simmer, stirring occasionally, until the sauce is the consistency of thick cream, about 10 minutes.After simmering, add the chopped sun dried tomatoes and mix well. Add the chicken back to the pan and spoon sauce over it until it’s coated. Warm it in the pan for 1-2 minutes, then remove to a cutting board and cut into bite sized pieces.Toss the tortellini in the sauce, then plate into serving dishes. Top with the chicken, then garnish with the reserved parmesan and fresh thyme.If you make this recipe, I'd love to hear how it went and any feedback you have in the comments section!

A. Meat Sauce

- 2 tablespoons extra-virgin olive oil

- 3 large carrots, peeled & finely chopped

- 1 large onion, diced

- 4 large cloves garlic, minced

- 1 green bell pepper, diced

- 16 ounces lean ground beef

- 8 ounces ground pork

- ¾ cup red wine

- 2 cans, or fresh (28 ounces) diced tomatoes

- 1 tablespoon tomato paste

- 1/2 tablespoon ketchup

- Course kosher salt (Diamond Crystal Brand) and fresh, or dried, Italian herbs (oregano, rosemary, thyme).

INSTRUCTIONS

In a 10 or 12 inch heavy-bottomed stainless steel or cast-iron skillet, heat oil over medium-high heat until sufficiently pre-heated. Add onion and carrots, season slightly with a healthy pinch of kosher salt. Sauté until translucent, about 8 minutes.Add garlic and bell pepper. Continue cooking until garlic is fragrant but not scorched.Increase heat to high. Add beef and pork and cook, breaking apart the meat with a wooden spoon until mostly browned. Approximately 10 minutes.Add wine and deglaze. Boil off the wine until it is mostly evaporated, 3-4 minutes at least.Stir in tomatoes with all liquid if using canned. Reheat to boiling and then reduce heat to medium-low.Add ketchup and tomato pasteSeason with more salt and select italian herbs to your liking.Simmer the now mostly completed sauce, uncovered, for at least 20 minutes or until the sauce has thickened sufficiently.Preheat oven to 375.B. Béchamel

- Metal whisk

- 2 tablespoons butter

- 3 tablespoons flour

- 2 cups of milk, heated to just under a boil

- Salt and white pepper

INSTRUCTIONS

In a 2 or 3 quart saucepan, melt butter over low heat.Once butter is completely melted and covering the bottom of your saucepan, blend in the flour by small amounts, stirring frequently with whisk.Once all flour is blended in, continue cooking for 2 minutes without browning or coloring the mixture.Remove from heat. Allow to slightly cool and then pour in the heated milk in one swift motion. Immediately and quickly blend the mixture together with whisk.Return saucepan to the stove over medium-high heat and continue stirring quickly until the sauce comes to boil.Boil for about 1 minute, while stirring, until sauce is thick enough to coat and cling to the back of a spoon.Remove from heat and season slightly with kosher salt and white pepper. Careful not to over-season as to avoid overpowering the dish.If sauce is too thin, boil it down while stirring continually until reduced and thickened. If sauce is too thick, simmer and thin out with milk added in a tablespoon at a time. If sauce is lumpy, either strain or blend it and then simmer for a few minutes.C. Filling

INSTRUCTIONS

- 1-2 cups freshly made béchamel

- 7 ounces, approximate, ricotta cheese

- 1 cup freshly grated parmesan cheese.

In roughly equal parts, combine all ingredients, stir well, and taste.Reserve some parmesan to both top unbaked lasagna and garnish completed lasagna.D. Assembly

INSTRUCTIONS

- 1 package (8 to 9 ounces) of no-boil lasagna noodles.

In the bottom of a 13x9 baking dish, ladle about 1 cup of meat sauce to evenly coat the bottom of the dish.Arrange 3-4 (depending on width of noodles) noodles over sauce, careful not to overlap or touch sides of the dish.Ladle 1 ½ cups meat sauce over noodles.Spread about ¾ - 1 cup of filling over meat sauce. Best method is to use a tablespoon, dropping dollops across the layer and then spreading slightly. The filling will loosen while cooking so it does not have to be perfect.Repeat steps 2-4 with all remaining ingredients until you finish with a final layer of meat sauce.Top assembled lasagna with filling and freshly grated parmesan.Cover with foil and bake 30 minutes in preheated oven at 375.Remove foil and bake for 15 additional minutes.Remove dish from the oven and raise oven rack to the highest position. Set broiler to high and place uncovered lasagna on topmost rack directly under heat elements. Broil carefully, with over door ajar, until the top is perfectly crisped and brown.Turn off heat, remove from oven and rest for a minimum of 15 minutes.With a serrated knife, divide lasagna into equal portions and guide your cuts by the small gaps between noodles.Serve garnished with fresh chopped parsley and grated Parmesan cheese. Pair with peperoncinis and the rest of that bottle of red wine.

The original recipe with more details and images can be found here.

https://delightbaking.com/chocolate-cheesecake-aka-russischer-zupfkuchen/

Total ingredients needed

300 g All-purpose flour250 g White sugar350 g Butter4x Eggs10 g Baking powder30 g Cocoa powder – Unsweetened2 packages (~16 g) Vanilla sugar500 g Farmer’s cheese (40% fat)1 package (~37 g) Instant vanilla pudding mix1x Vanilla bean1. Mix chocolate dough

300 g All-purpose flour30 g Cocoa powder – Unsweetened10 g Baking powder125 g White sugar1 package (~8 g) Vanilla sugar150 g Butter (softened)1x EggsStart by sifting in the all-purpose flour, cocoa powder and baking powderMix with a hand mixer using dough hooksAdd white sugar, vanilla sugar, softened butter and egg and mix until well combined2. Rest

Form a ball out of the chocolate dough Wrap it in cling film Place in the fridge for 30 minutes3. Melt butter

Place 250 g butter in a pot and bring it to low / medium heatStir while cookingAfter whe whole butter is melted put it aside to cool down4. Coat springform pan

Grease a 26 cm springform pan with butter on bottom and all sidesTake the chocolate dough out of the fridge and divide in halfPut one half aside and use the first one for coating the springform panPress the previously created dough into the bottom and up the sides of the springform pan tightly5. Mix filling

3x Eggs125 g White sugar1 package (~8 g) Vanilla sugarPreviously melted butter500 g Farmer’s cheese (40% fat)1 package (~37 g) Instant vanilla pudding mix1x Vanilla beanMix all of the mentioned ingredients together with the hand mixer on low speedStart by adding the vanilla sugar and eggsAfterwards add the previously melted butter, farmer’s cheese, instant vanilla puddingScrape the insides of the vanilla bean and also add them to the mixtureYou want to have a homogenous mass so don’t mix too longAs the last step, pour the whole mixture into the coated springform pan6. Scatter chocolate dough

Take the other half of the chocolate dough you previously have put asideScatter it around the top of the filling7. Bake

Put a bowl with about 500 g water on the bottom of the oven and a baking grill in the middlePreheat it to 165°C (329°F) with the upper and lower heat functionAdd the chocolate cheesecake and bake for 60 minutesAfter 60 minutes of baking turn the oven off and slightlty open the oven door8. Cool

For a good result you want to cool down the chocolate cheesecake very slowlyAs mentioned before start the cooling down process by slightly opening the oven door for 60 minutesAfterwards place the cake on the counter for further cooling of 3 hoursAs the last step, put it in the fridge and let it chill for at least 4 hours

I thought it would be cool to make a very traditional Ragu alla Bolognese; i.e. the sauce that was the catalyst for the famed 'Spaghetti Bolognese' dish a lot of us know and love. This dish is said to have originated in Italy's Bologna region hence the name. For anyone interested it was Pelligrino Artusi who first published ragu as a recipe back in 1891.

The below recipe is just for the ragu sauce - it will make enough to top 6 servings of pasta. Best pasta to serve this with is tagliatelle, fettucine, or pappardelle.

Prep Time: 30 minutes

Cook Time: 3+ hours

Total Time: Approx 6 hours

Servings: 6

EQUIPMENTSaucepanINGREDIENTS• 250g beef, hand minced (chuck, brisket, short rib, shank all work)⁣• 250g pork, hand minced (shoulder is best)⁣• Extra Virgin Olive Oil⁣ (EVOO)• 1 onion, diced⁣• 1 rib celery, diced⁣• 1 carrot, diced⁣• 2.5 tbs tomato paste (concentrated)⁣• 1 cup red wine⁣• 1 cup stock (chicken or beef) + more for topping up ⁣• 1 cup whole milk⁣• 1 cinnamon stick⁣• 1 bay leaf⁣

• a largish segment of lemon peel⁣• A little pinch of nutmeg⁣• Salt & black pepper to taste

INSTRUCTIONSUse a sharp knife or a heavy cleaver to finely chop the meat into a course mince.Heat a heavy bottomed pot on high-heat add enough EVOO to cover the bottom about 1/4 inch thick then add beef and saute for 6-7 minutes until browned on the outside. Remove the beef with a slotted spoon ensuring you leave rendered fat in the pot and set aside.Repeat the above step for the pork.Add onions, carrot, celery and saute for 15 - 20 minutes.Add red wine, then the beef and pork back in, then tomato paste, stock, milk, cinnammon, bay leaf, nutmeg, lemon peel. Give everything a good stir and season with salt (about 1 tbs) and black pepperSimmer on low heat for 3-6 hours - taste every half an hour; if it gets dry top up with either water or stock. It's done when the meat is tender and no longer chewy; obviously the longer you cook the more tender/melt in your mouth it will get. TO SERVETagliatelle Egg Pasta (cook according to packet instructions and add as much ragu as you like and a dash of reserved pasta water to make it a little saucy)Grated Parmiggiano Reggiano cheeseCracked Black pepperGlass of Red Wine! For those interested, below is a 2 min video of cooking process end to end.