Some years ago, I adapted a dessert recipe by Dorie Greenspan so that it could be baked in a Dutch oven while camping. That dish, Swedish Visiting Cake Bars – Camping Version , was a hit with my fellow campers. Yesterday, I needed to bring something to a choir party and decided to bake at Read More …
This variation of gravlax is adapted from a recipe at Epicurious.com. The promise of the recipe was that you could set up the salmon and its cure and then forget about it until it was done 3 days later. I actually let it cure for 4 days due to scheduling issues, and it worked fine Read More …
This is a Swedish supper dish which we have made several times over the years. This version is adapted from one of our oldest cookbooks, The Time-Life International Cookbook. This makes 2 servings and takes less than 30 minutes and is made from pantry ingredients. 1-2 Tbs. butter 8 oz. lean bacon (such as Canadian Read More …
Last night I made Icelandic Fish and Potato Mash (Plokkfishur) and I was looking in The Scandinavian Kitchen for a rye bread to accompany it. Most of the recipes called for the bread to be started one or two days earlier, but there was one which I thought could be made successfully within one day Read More …
Carol and I recently took a food tour of Reykjavik. This was the dish that our guide was most enthusiastic about. It is classic Icelandic comfort food and he thought his grandmother made the best of all possible versions. Cod and potatoes are two staples of the Icelandic diet, so there would frequently be some Read More …
The internet was ablaze a few weeks ago with articles stating that Ikea had released the recipe for the Swedish meatballs they sell in their stores. I saw one of these articles and decided to make them. I had to do some adjusting since the recipe was written for a European audience. I changed the Read More …
Gravlax is salmon which is cured with herbs, predominantly dill, and which is not smoked. I have made gravlax over the years in a traditional way which involved using weights to help press liquids out of the salmon during the curing process. I saw an article in the March 2013 issue Food & Wine Read More …
Lately I have been trying to expand my winter menu, and I have been trying out various Eastern and Northern European ways of fixing cabbage. This is an adaptation of a recipe in the New York Times, which turned out well. As an American adaptation. and using what I had on hand in my pantry, Read More …
This is an adaptation, for camping and baking in a Dutch oven, of an almond bar recipe which Dorie Greenspan published in Saveur Magazine. It was a hit at the campout at Camp Shenendoah. For the Bars 4 oz (1/2 cup) soft butter ¾ cup sugar 2 large eggs 1-1/2 tsp. vanilla extract ¼ Read More …