I never thought I’d say it but here goes: “I’ve spent the large majority of my adulthood pining over meatballs.” Not just any meatballs, but Swedish meatballs. We used to eat them for lunch at my small high school in Luxembourg. On those days, I made sure to bring enough money to buy two portions. The bellyache was worth it. When made perfectly, Swedish Meatballs are tender, but do not fall apart, thanks to the perfect balance of breadcrumbs and cream. After a brisk sizzle and shake in butter, they brown up and fill the kitchen with the delicious scent of fried onions (thanks to the grated onion that’s been worked into the mix). Sneak a meatball from the pan, and you’ll discover the glory, complex flavor, thanks in great part to a blend of good quality meats (usually beef, pork, and veal, although many just use beef and pork). Somewhere in the background, there’s a ghost of something else. You might never figure it out, unless you were the one who made them: nutmeg. …
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When longtime reader Mette suggested a Norwegian-style shrimp party for this week’s Global Table, I knew I was in luck. What could be more summery than cracking and assembling DIY shrimp canapes? Here’s what she said: In summer, people also enjoy a lot of fresh shrimps, eaten cold and very simply with white bread, butter, mayonnaise and a squish of lemon. The shrimps with their shells and heads on are set on the table in a big bowl, and everyone peels their own as they load their sandwiches – it’s slow and messy eating and very sociable, since the mouths are free to talk until the hands are done with the peeling. I couldn’t find any head-on shrimp, but I did find these beauties which I boiled and chilled… Instead of using traditional white bread, I used slices of soft wheat bread cut into dainty circles with cutters (I used the scraps to make baked French toast the next morning). I loaded my canapes up with the salty capers, a splash of lemon juice and …
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I can be so wimpy. Sometimes I need a little push. A little motivation. Like that time I wanted to dive off the tall board at the pool. It was seventh grade and I was so scared my heart was in my ears. Thump, thump, thump. I could hardly see. Even my knees were woozy. I held hands with a friend and, after a thirty-minute long giggle-hesitation, I actually jumped in. Unfortunately, the force of jumping 15 feet did things to my bathing suit I still don’t want to talk about. I never did jump off that board again, although I’ll always be glad I did. Today is much the same. Gravlax, our second Norwegian dish for our Global Table. The very idea of eating made me weak in the knees. (Tip: Invite a Scandinavian friend over to help get you over those giggle-hesitations). Gravlax is cured salmon, a.k.a. raw salmon that sits in a bed of sugar and salt for three days or until firm and ready to eat. The flavor is typically enhanced with …
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Makes 2 cups Get your next party jumping with Estonian Smoked herring dip, a nod to the great national fish of Estonia. No matter what the cooking method, Estonians typically serve herring with a sour cream and vinegar/lemon juice sauce. And now… for an unprecedented cooking tip from Mr Picky. First, he wants to know – how do you feel about sour cream? If you’re a little unsure, he suggests making the dip drier by using less of the sour cream mixture – perhaps as little as half. Who is this man? What has Global Table Adventure done to my food-hating husband? I’m in love, all over again. Ingredients: 7 oz smoked Herring 1/8 cup fresh lemon juice 1 cup sour cream 1 tsp chopped fresh dill, plus extra for garnish 1/8 cup chopped red onion, plus extra for garnish salt & pepper Method: Gather your ingredients… herring, sour cream, lemon, dill, red onion… yep, we’re definitely in northeast Europe. Hello, Estonia! In a medium bowl, combine sour cream, lemon juice,… … fresh dill… … …
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Makes 12 canapés Throughout Scandinavia the smørrebrød, or open faced sandwich is the pretty way to eat lunch. I’ve turned them into dainty finger food, perfect for parties. Yum! Ingredients: 12 slices of dark rye bread or pumpernickel softened butter 1 package of smoked salmon 1/2 a cucumber, halved & sliced thinly thinly sliced red onion, to taste 1 lemon a few sprigs of fresh dill Method: Slice up all your ingredients so they are ready to go. Then, lay out the bread like a little chess board. I used pumpernickel because the petite 2″x2″ size is way too cute. Next butter up the bread. This keeps the bread from getting soggy. Then, lay thinly sliced cucumber halves on top of the bread. The thinner they are, the easier they’ll lay down. Next, up? Smoked salmon (one of my favorite ingredients). Folding each piece in half makes for a pretty presentation. And then? Sliced red onion. Again, thin is the name of the game here. Just look at the vibrant colors of this smørresbrød… you are making …
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Serves 6-8 One bowl of this soup takes the bite out of winter. Thick, creamy, and vegetarian, you’ll be amazed at how well the flavors meld. Special thanks to Clifford A. Wright who shared a version of this recipe in his book, The Best Soups in the World. As he states in the recipe introduction: As they spoon some soup, your guests won’t be able to put their finger on what they like so much… Ingredients: 2 lbs potatoes *I used Yukon Gold, peeled & diced 2 1/2 quarts water 1 tsp lightly cracked caraway seeds salt 1 cup sour cream 1 cup flour a handful of chopped dill 4 sweet gherkins, chopped Method: In a large pot, add water to cubed potatoes… splish, splash, splosh… Then, if you’re in the mood, lightly crack caraway seeds in a mortar in pestle to release their aroma. Add the caraway seeds and some salt to the potatoes. Bring to a boil… NOTE: This could take a while with so many ingredients. Just keep an eye on it. …
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Makes about 6 Draniki Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although I know Americans will like them with ketchup. Ingredients: Mushroom filling: 1 oz dried wild mushroom blend (or a handful of fresh mushrooms) 1/4 cup minced red onion 1 tsp dill salt pepper Draniki: 1 1/2 lbs of potatoes, peeled 1/4 cup flour 1 egg 1/4 cup milk salt pepper vegetable oil, for frying Method: 1. Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside. 2. Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together. 3. Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon. 5. Add a …
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