SylviaLovegren
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Posts posted by SylviaLovegren
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Do you like cupcakes?
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My large family has a potluck a few days after Christmas and I'm trying to figure out what to bring. There will be a lot of heavy foods so I want to bring something vegetable based but it has to be approachable since most of the people there normally eat plain vegetables out of a can. I've done roasted root veggies with Brussels sprouts in the past and the reaction was ok but not enthusiastic. Same with green beans sauteed with bacon. I don't know if I'll be able to do any last minute cooking or warming at my cousin's house either, and it is a 40 minute drive from my parent's so I'd rather do something cold / room temp. Any suggestions for composed salads that do not contain snickers are welcome.
That is really tough. If they weren't wild about roasted root veggies or bacon 'n' green beans, it's hard to imagine winter veg salads that would go over big. Roasted beet, carrot, onion salad with feta and pine nuts -- but would they eat it? Maybe something like this is a bit more in the groove:
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Looking forward to hearing about your adventures.
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I've had this at Café Pouchkine in Paris. Absolutely stunning; I'm never even going to try and replicate it.
It's gorgeous, but what is it? Did it taste good?
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I don't mean to detract from the direction of this topic but I have to pipe up and gripe about the Walmarts in my city.
It doesn't seem to matter much what time I go to the store but I find the shelves unstocked!! What's the matter with the management?
How can they sell if they don't have the products out. This is primarily in the grocery and produce sections, I don't shop much for their dry goods. This has been going on for years. Does this happen in your Walmart too?
They do that on purpose, sort of. They have "just in time" stocking, which means they don't have items sitting around in the back that aren't earning money. And they don't pay enough workers to keep the shelves stocked either. But they figure, apparently rightly, that enough people will say "dang it!" when they see an empty shelf but then come back the next time anyway because of the cheap deals they'll get. An unpleasant shopping experience for customers, poverty wages for the workers, and still, lots of bucks in the owners' pockets.
It's a horrible business model for (almost) everyone.
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Looks like you're eating light!
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Had to google "viennese snail". What will they think of next?!
Your sausages look delicious.
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These sound like the middle eastern shortbread style cookies stuffed with dates (plus maple icing!) -- incredibly sweet and right up my alley. Love dates and love "too sweet". Thanks, will give them a try.
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Sylvia: that is similar to the pork sausage I make, we call that type with beef and pork for Köttkorv ( meat sausage) and the type I make has only pork and yes it still eaten. So I guess because the name has changed people don't recognize it and also people tend to buy it not make it, so they don't know what goes into it.
Oh I also found out that it can be Värmlandskorv because the old name for that is potatis körv, which would be potato sausage and that is still eaten. I been asked to make 5 meters of that but I turned it down, my body wouldn't able to handle that and pork sausage.
Thank you! And my family came from Varmland so that really makes sense.
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Do Swedes still eat potato sausage? A large boiling sausage made with pork, beef and ground potato. My family, who left Sweden in the 1880s, always had it but when I talked to modern Swedes at the Swedish festival here in Toronto, none of them had heard of it.
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Been eating pumpkin pie mixed with maple pecan pie (all leftovers, of course) for brekkers every morning since US Thanksgiving. The rich creamy pumpkin was fantastic with the crunchy mapleized nuts, swallowed between gulps of hot coffee. Sadly, yesterday was the last of them and I had a devil of a time thinking of something else to have for breakfast. I probably shouldn't bake a new batch of pies just to have this combo for another week or so, right?
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Canada isn't that 'exotic' but I am a mishmash of cultures, all of them quite dear to me - so here is my eclectic list of 'best intentions' - to be prepared over the next few weeks:
Tourtiere - traditional meat pie from Quebec, sometimes made with mashed potatoes, sometimes with cut up potatoes, sometimes no potatoes, subtly aromatic with nutmeg and cinnamon, served with a sharp chutney. It is usually served at Reveillon - the quebecois Christmas eve/midnight celebration. I may also make some ragout as well but think I will skip the cretons this year.
Lobster stew/bisque - lobster is in season on the northeast coast, and if no one is around to help me eat it, I will be trying to freeze-dry what remains
Cape Breton 'pork pies' - no pork in them, they are sweet tarts made with a shortbread crust and dates, topped with a maple icing
Christmas cake - boozy and dark, and really too late for the 25th this year but I have the fruits soaking so I will make them anyway
Rosettes - light and delicious, and I will have to give most of them away or I will eat them all
Butter tarts - Mom would also have made mince tarts but I really am not that much of a fan of those, and Christmas pudding with brandy butter was also a must in my house for years but without someone to share with, I won't bother with that this year either
Welsh cakes - not traditional for Christmas especially but whenever I make them they bring my father and his culture closer to me again - and they are delicious. If my neighbour's grandkids are about, I may also make some Welsh taffy to give away.
Rosemary shortbread - just because I LOVE it
Of course, also turkey, dressing, gravy, cranberry sauce, several kinds of vegetables and mashed potatoes, etc. - the 'normal' North American seasonal fare
Will post pictures when I can/have made them.
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Roquefort spread. It's a Joy of Cooking recipe, using bleu cheese, cream cheese, Worcestershire sauce, garlic. Mix and mash together, let age 24 hours, eat with crackers, toast, spread on celery sticks, etc.
Spiced salted almonds.
Different varieties of olives, some tarted up with herbs and garlic.
One thing my mother always had around for nibbling on the holidays but I haven't seen in years is rolle pulse, a Scandinavian spiced rolled meat. There's a recipe for it (using veal breast) in my 1950s Betty Crocker -- maybe one day I'll get the nerve to try it.
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Those all sound delish. Now if someone could come up with a way to make bitter melon not taste like ground metal with a side of poison, that would be something!
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Speaking of GRAVOL, I'm looking at the Thanksgiving leftovers, pie especially, and KNOW that some of them are going to be breakfast. I also know, from years of experience, that directly following this breakfast, interior misery will ensue. So I'm procrastinating eating the delicious breakfast that will cause such discomfort. But the coffee is ready and the maple pecan pie with whipped cream is calling....
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Baking soda requires an acid of some kind to activate it's rising powers. You can use lemon juice, vinegar, yoghurt, buttermilk, cream of tartar, etc.
Old fashioned single acting baking powders were often simply baking soda packaged with cream of tartar.
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Posted 15 November 2014 - 10:04 AM
JohnT, on 14 Nov 2014 - 1:05 PM, said:
I live in the southern tip of Africa and we do not have a Thanksgiving day. However, I do know the reason for the Thanksgiving celebration, but have no idea why, in North America, the traditional meal is a turkey. Can anybody enlighten me? Sorry if the question is a bit off topic.
John.Turkey is native to the Americas.
Sorry to keep off-topic, but I was just reading Three Squares by Abigail Carroll. She says that the American Thanksgiving meal was designed specifically to appeal to American patriotism. According to her thesis, at that time in the 19th century, American dinners were very French influenced, and that the new holidayThanksgiving dinner aimed to emphasize native products cooked and served old school homestyle.
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Andie, the Greek stove reminds me of the Victorian cooking ranges with all their different levels and places to warm, boil, heat, bake, grill, etc. Form follows function, in action!
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Had a number of occasions when my cream is well within its use by date and still pours like mucous. It is disgusting. Finding cream without additives is a PITA. I can't be alone in this. Would love to foment a consumer revolution to have the additives removed. Would happily pay a premium for cream that doesn't pour like snot.
Anna, have you tried Harmony Organic cream? It's pasteurized, un-homogenized, and only cream. It's expensive-ish and there's quite a deposit for the returnable glass bottles, but the cream is really delicious. My local health food store carries it. The Harmony farms are in Kincardine. http://harmonyorganic.ca/organic-35--whipping-cream-500ml-glass-bottle/product/16/10#.VGoQ1snYcRI
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I live in the southern tip of Africa and we do not have a Thanksgiving day. However, I do know the reason for the Thanksgiving celebration, but have no idea why, in North America, the traditional meal is a turkey. Can anybody enlighten me? Sorry if the question is a bit off topic.
John.
Turkey is native to the Americas.
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You could substitute almost any fat you like for the lard -- I often use a mix of butter and oil, since I rarely have lard on hand. As to which book, someone else will have to help you there.
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I strongly recommend Michael Symon's recipe for Brussels Sprouts. http://www.cookingchanneltv.com/recipes/michael-symon/roasted-brussels-sprouts-with-a-bacon-mustard-and-walnut-vinaigrette.html.
That sounds really good. Might be on my T-Day table!
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I'm Swedish, I dont celebrate this but I do have a Christmas recipe that could work wonders.
Kale salad, it is Kale, raisins, oranges, silver onion and almonds, it easy to make, gives fresh note to heavy dinner and back when I could eat it, I loved it. I could dig up the recipe when the kid is awake, she is snoring in the room with the cookbooks.
How do you make it? Do you cook the kale or is it raw? So far, I haven't been a big fan of kale but I'm willing to learn and this sounds good.
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If you parboil brussel sprouts until just crisp tender, then cool them, they'll reheat nicely in a saute pan with butter or olive oil, salt and pepper.
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Christmas 2014
in Cooking
Posted
How about rosewater ice cream and orange flower water creme anglaise.
I like the mild creaminess with all that rich pudding complexity.
Although a bitter orange component could work.