A show on KLRN that showcases the beautiful land of Scandinavia as well as the cuisine of Sweden, Finland, Norway, Iceland, Greenland, and Denmark.
Each show features a different area such as the mountainous regions of Norway to the southern coastal lands of Finland. The regions have their own cuisine and the host really focuses on the history and why the food is popular where it is. For example, rye grain is heartier than wheat and actually become a staple out of necessity in order to brave the tough years where wheat would not survive.
The meals they make during each show is not cooked in a kitchen but rather the outdoors. They have a mobile cooking setup where you see the beautiful scenery while getting to know Scandinavian cuisine.
Garlic oil is a byproduct of roasting garlic and is commonly used in restaurants to create a more flavorful oil.
I usually buy the peeled garlic for this when I make it at home due to the large amount of garlic I used.
Fill a bread or similar sized pan halfway with peeled garlic then add olive oil until it covers it by at least 1/2 inch. The garlic that is uncovered will cook more quickly and may brown too much if left alone.
Put the pan in the oven with foil loosely on top at 350 for at least 45 minutes. You are waiting until the garlic is soft and mashable. It will be a long while before the garlic is burnt. I usually check every 10-15 minutes from here on out, though you can lightly roast the garlic until it has not really changed color, or you can wait until it is a golden brown.
Cool the pan once it is done so you can put the strained garlic oil into a container that won’t melt.
Either keep the garlic as is, or purée it and find the many useful ways such as marinating chicken or making garlic bread.
Risotto is a dish with starchy rice cooked in a broth/stock. The rice used primarily are arborio, carnaroli, and vialone.
The rice is usually cooked by adding the liquid a ladle full at a time with very frequent stirring, though many are now just adding the liquid and letting be.
When starting the risotto, there is usually at least onions sautéed in butter and sometimes celery as well, then the rice is toasted, then deglazed with vermouth or wine.
The broth is then slowly added, waiting until it gets absorbed before adding more.
It is classically cooked al dente, but most restaurants in America will serve it tender.
Restaurants from different cuisines have taken on this delicious rice dish. I have seen it in Albuquerque at a Spanish (Spain) restaurant who put hatch chiles and corn it, and at a German style restaurant in Fredericksburg.
Fun fact of the day: Mussolini tried to get Italy to eat more risotto instead of pasta due to the country’s reliance on importing the wheat.
Put salt, pepper, and lemon juice on a piece of trout filet with the skin on. Let sit for a few minutes.Dredge in flour and pan fry.While frying, melt butter in another pan and brown to drizzle on top of the trout.Serve with lemon and any side you want.
This is a neat book with recipes from 12 other editions with the first one being from 1916 and having 500 copies. Each recipe is submitted with their name and the year it was submitted. The 13th edition was released in 1996.
There is a decent amount of German food recipes, and the rest is good home cooking. Every recipe is simple and no one is trying to overcomplicate everything.
I got my copy at the Pioneer Museum in Fredericksburg, though next year is the 175th anniversary so I’m sure there will be something special for that momentous occasion.
Apfelkuchen is a German apple cake. This particular one was in “Fredericksburg Home Kitchen Cook Book (13th edition, 150th anniversary of Fredericksburg)”, with Mrs. Henry J. Bierschwale submitring this recipe in 1975.
3 green apples
1/2 cup hot water
3/4 cup olive oil
2 eggs, beaten
2 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp cinnamon
Mix dry ingredients in small bowl
In large bowl add hot water to apples, then oil, then eggs, then flour mixture, and pecans if using
Put in greased baking dish on 325F for 1 1/4 hours
A Swedish way of cooking red cabbage. It is very similar to the German Rotkohl, except I found there are less recipes with green apple. I originally found Rödkål in “Swedish Touches”, and then looked for recipes in Swedish.
Sautée shredded cabbage in butter or lard
Add water and salt, then cover. Simmer until halfway done
Add cloves, apple cider vinegar, and sugar. Finish cooking