Dinner

Barley Risotto Cakes

January 14, 2020 by Kristi Leave a Comment

Who knew that that cold barley risotto from the fridge could be transformed into this crispy, creamy, cheesy Barley Risotto Cake? Seriously, leftovers never tasted so good. If you’ve got leftover risotto in the fridge, barley or otherwise, you are minutes away from a deliciously quick lunch or dinner.

If you’ve ever ordered arancini at an Italian restuarant, these Barley Risotto Cakes are a very similar concept. Arancini hail from Sicily and are basically deep fried rice balls stuffed with cheese, ragu, or some other kind of savory filling. They are, quite obviously, DELICIOUS. I’ve used the same basic idea here but instead of balls we have cakes, and instead of rice, leftover barley risotto. And did I mentioned these cakes are stuffed with creamy, melty Danish havarti cheese? Yes. And no messy deep frying here. Just a quick pan fry in a small skillet and these cakes are as crispy as can be.

These Barley Risotto Cakes are so delightful, I might consider making a double batch of risotto to ensure that I have enough left over for this easy meal later in the week. I would even consider making a batch of barley risotto on a lazy Sunday afternoon and tossing it in the fridge for the sole purpose of making these cakes on a busy weeknight. Yes, they are that simple and delicious.

Just a couple words of caution I have for you with respect to these Barley Risotto Cakes:

Make sure the shredded cheese is completely encased inside the cold risotto before you dip the cakes in the egg and panko. You want the cheese staying inside the cake rather than oozing out onto the pan as cakes cook.

Monitor your heat carefully while the cakes are cooking. You want to make sure that the outside doesn’t brown before the inside has a chance to become creamy and cheesy. After originally heating the oil over medium heat, I turned the heat to medium low after adding the cakes to the pan and continued cooking at that temperature for the remainder of the time. This method yielded perfectly browned and crispy cakes that were creamy and cheesy on the inside.

If you originally made the recipe for Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale, I recommend tossing some leftover roasted mushrooms with a simple green salad for an easy side. Add a lemon wedge to squeeze over it all just before tucking in and you are in business.

Please give these easy Barley Risotto Cakes a try and let me know how they turn out! They are leftovers on a whole new level.

Barley Risotto Cakes

Crispy on the outside, creamy and cheesy on the inside. These easy Barley Risotto Cakes are a great way to transform leftover risotto into something really special.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 2 cakes
Category: lunch, dinner, winter
Cuisine: Nordic, Scandinavian

Ingredients

1 cup leftover Barley Risotto, chilled

2 tablespoons shredded Danish havarti cheese (mozzarella or Fontina would also be fine)

1 large egg

¾ cup panko bread crumbs

Vegetable oil for frying

Coarse salt for sprinkling

Lemon wedges for serving

Instructions

Divide risotto into two equal portions. Form each portion into a 3 inch wide cake.
Make an indentation in the top of each cake with your thumb. Put 1 tablespoon of cheese inside each indentation and carefully mold the risotto around the cheese, making sure that the cheese mixture is completely encased inside the risotto.
Beat egg in a shallow dish and transfer panko bread crumbs to a second shallow dish.
Coat each cake in egg and then in panko, pressing down on the crumbs so that they adhere to the cakes.
Pour enough oil into a small skillet so that it reaches a depth of about ¼ inch. Heat oil over medium heat. Add cakes to the pan and reduce heat to medium low. Cook until golden brown and warmed through, about 4 minutes per side. Transfer cakes to a paper towel lined plate and sprinkle with coarse salt. Serve with lemon wedges.

Keywords: risotto, barley, cakes, easy, crispy

Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale

January 10, 2020 by Kristi Leave a Comment

Happy New Year! Let me guess….you’re ready to leave the Christmas cookies and rich holiday foods behind in favor of something light and healthy this month. But at the same time, it’s January. It’s still cold and dark outside and the craving for comfort is very real. What to do?

This Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale might just be answer to your dilemma. Nutritious pearl barley prepared in a risotto style creates a creamy, satisfying base for hearty roasted mushrooms and crispy, garlicky kale. Call it comfort food with a healthy twist if you like, it makes a cozy and delicious winter supper.

The idea for this recipe came after visiting the New Nordic Cuisine exhibit at the Museum of Danish America last weekend. One of the recipes showcased throughout the exhibit was a delicious looking barley risotto like this one; an excellent example of how a traditional Nordic ingredient can be transformed into something fresh and modern. I knew I had to give it a try.

As it turns out, pearl barley is a wonderful grain to use for making risotto. Because the outer hull and bran layers of the barley grain have been removed, it releases starch as it cooks, similar to Arborio rice, the traditional grain used for risotto. The result is an ultra-creamy, hearty dish you won’t soon forget.

If you are new to making risotto, you should know that it is a bit of a process. Broth (or a mixture of broth and water) is heated in a separate pot and then gradually added to the grains as they cook and absorb the warm liquid. This process along with frequent stirring creates the creamy final result. There is nothing difficult in the technique, but it does require some attention on the part of the cook. I recommend that you have a glass of wine nearby and maybe someone pleasant to keep you company as you stir.

The vegetables practically cook themselves in the oven while you stir the risotto, which streamlines the process and keeps you from having another pan to attend to on the stove. And if you’ve never had roasted kale before, you’re in for a treat….it’s crispy texture and hearty flavor are sure to win you over.

One word of caution here…. you must use PEARL BARLEY for making risotto. Hulled barley or a quick barley will not work in this recipe. Hulled barley is a more whole version of the grain with only the outer hull removed. It takes significantly longer to cook than pearl barley which has both the outer husk and bran layers removed. Quick barley, on the other hand, is pre-steamed and takes only 10 or 15 minutes to cook (not long enough for this dish). Just make sure that you have pearl barley and all will be well.

I hope you give this recipe a try to start the new year off right! It’s the perfect way to head into January feeling a little lighter and yet still satisfied.

Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale

A creamy risotto made with pearl barley instead of rice. Topped with hearty roasted mushrooms and crispy, garlicky kale, this dish makes a delicious and comforting vegetarian winter supper.

Author: Kristi
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 4 servings
Category: vegetarian, dinner
Cuisine: Nordic, Scandinavian

Ingredients

For the RIsotto:

4 cups chicken or vegetable broth

2 cups water

1 tablespoon extra-virgin olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 teaspoons chopped fresh thyme

1 cup pearl barley

½ cup dry white wine

¾ cup shredded parmesan cheese

1 tablespoon unsalted buter

Chopped fresh parsley or chives for serving

Coarse salt and freshly ground pepper

For the Roasted Mushrooms and Crispy Kale:

2 10-ounce packages cremini mushrooms, cleaned and quartered

4 tablespoons extra-virgin olive oil, divided

4 cups chopped curly kale, stems removed

1 garlic clove, minced

Coarse salt and freshly ground pepper

Instructions

Preheat oven to 425 degrees. Toss kale with 1 tablespoon of olive oil and garlic. Massage the oil into the kale with your hands until it darkens in color. Season with salt and pepper and set aside.
Toss mushrooms with remaining 3 tablespoons of olive oil on a sheet pan lined with parchment paper (for easy clean up). Season with salt and pepper. Transfer pan to oven and roast mushrooms for 30 minutes, stirring halfway through.
Meanwhile, Combine broth and water in a saucepan over medium high heat and bring to a simmer, Reduce heat to low and keep warm.
Heat olive oil over medium heat in a large saucepan. Add onion and saute until soft and translucent, about 3-5 minutes. Add garlic and thyme and cook for one more minute. Add barley and cook for an additional 2-3 minutes.
Add wine, stirring constantly until liquid is fully absorbed. Add two ladles of the broth/water mixture and reduce heat to medium low. Continue cooking, stirring frequently, until liquid is fully absorbed. Continue adding the broth/water mixture, one ladleful at a time, stirring frequently and allowing the liquid to fully absorb into the barley mixture before adding more liquid to the pan. Continue the process until the barley mixture is tender and creamy, about 45 minutes total. You may not need to use all of the broth/water mixture. Stir in butter and cheese. Season to taste with salt and pepper.
Once the mushrooms have roasted for 30 minutes, remove pan from the oven, push mushrooms to one side and add the kale to the pan. Reduce oven temperature to 375 and roast vegetables for an additional 10 minutes or until kale is tender and beginning to look crisp around the edges.
Serve risotto topped with with the roasted mushrooms, kale and a sprinkling of fresh chives or parsley.

Keywords: barley, pearl barley, risotto, vegetarian, mushrooms, kale

Kale Salad with Roasted Butternut Squash and Pecans

December 17, 2019 by Kristi 1 Comment

It’s nice to have an elegant leafy green salad to include as part of a festive dinner or special occasion. So often these meals are centered around rich, heavy foods. Our family’s Christmas Eve Smörgåsbord when I was growing was a very heavy affair in various shades of white: scalloped potatoes, lutefisk, rice pudding, swedish meatballs in a cream gravy, lefse….you see the color pattern emerging here. A green salad can be a welcome, light addition to the traditional holiday table.

This Kale Salad with Roasted Butternut Squash and Pecans is the perfect way to weave some hearty winter vegetables into your holiday menu. Crispy kale, cubes of sweet roasted butternut squash and sliced red onions and crunchy pecans come together to create a memorable salad that pairs nicely with all manner of holiday dishes.

This Kale Salad with Roasted Butternut Squash and Pecans also holds well, and you can make the dressing and roast the vegetables and pecans in advance. Simply toss the salad ingredients together when you are ready to eat and you are good to go.

This salad also makes a nice main course, particularly if you scatter some cooked whole grains (rye berries or barley are both delicious) and a handful of crumbled goat cheese into the mixture.

Bring some much needed green to your holiday table this year and give this Kale Salad with Roasted Butternut Squash and Pecans a try! I think you and your guests will be glad you did.

Kale Salad with Roasted Butternut Squash and Pecans

A delicious fresh salad for winter with crispy kale, sweet roasted butternut squash and red onions and toasty pecans. It makes a tasty leafy green side dish or a hearty main coarse salad.

Author: Kristi
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6-8 servings
Category: salad
Cuisine: Nordic, Scandinavian

Ingredients

For the Salad:

1 large butternut squash, peeled and cut into ¾ inch cubes

1 red onion, cut into ¼ inch thick slices

2 tablespoons extra-virgin olive oil

10-12 whole sage leaves

1 large bunch kale (Curly or Tuscan is fine), stems removed and chopped into bite-sized pieces

½ cup pecans, toasted and coarsely chopped

Vinaigrette, recipe follows

For the Vinaigrette:

1 small shallot, minced

2 tablespoons white balsamic vinegar

1 teaspoon dijon mustard

1 teaspoon honey

⅓ cup extra virgin olive oil

Coarse salt and pepper

Instructions

Preheat oven to 425 degrees. Place squash and red onion on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 20 minutes, stir and add sage leaves. Continue to roast until vegetables are tender and golden brown, about 10-15 minutes more. Set aside to cool.
Meanwhile, whisk together ingredients for the vinaigrette in a small bowl, seasoning to taste with salt and pepper. Transfer kale to a serving platter. Drizzle half the vinaigrette over the kale and massage it into the kale with your hands. Add roasted vegetables and pecans. Drizzle with remaining vinaigrette and gently toss to combine. Crumble the crispy sage leaves over the top. Season to taste with salt and pepper. Serve.

Keywords: kale, butternut squash, red onion, pecans, holiday, Christmas, winter, salad

Roasted Salmon with Butter and Brown Sugar

December 13, 2019 by Kristi Leave a Comment

My goal with this Roasted Salmon with Butter and Brown Sugar was to come up with an easy and elegant main course that requires little to no effort. I’m talking super easy, pop-in-the-oven kind of effortless. It is my belief that the best kind of entertaining is unfussy and uncomplicated, and this is just that kind of dish. And yet it manages to wow and impress with its good looks and delicious, rich flavor. Who says you can’t have it all?

I know what you’re thinking….what’s the catch? Surely there must be more to it than that. Not really, but I do have a few tips for making sure your Roasted Salmon with Butter and Brown Sugar is perfect every time:

Choose a nice piece of fresh salmon that is about an inch thick. Finding a nice salmon filet is about 75% of what makes this recipe work. I like to buy two center cut filets (usually weighing in at a pound each) rather than using one long, tapered filet. These center cut pieces are relatively even in thickness and skip that skimpy, thin tail end that always seems to overcook anyway. If you are serving a smaller crowd, simply use one center cut filet and half the amounts of butter and brown sugar.
For ease and convenience, leave the skin on, both for roasting and serving. Once the salmon is done to your liking, move the whole filet to a serving dish and let your guests help themselves to the succulent salmon. The skin helps keep everything intact and can easily stay behind on the serving dish as your guests lift the salmon flesh off with a serving fork.
Roast on a baking sheet lined with parchment paper. The parchment paper will allow you to easily transfer the salmon from the baking sheet to a serving dish without having the skin stick to the pan.
Season the salmon generously with salt and pepper. Since this is such a simple dish, proper seasoning is important.
Serve with a tasty sauce. This salmon is absolutely delicious on its own and needs no embellishment. BUT a sauce is always nice, especially for entertaining. Since we are all about the Nordic vibes here, I recommend this easy Creamy Mustard Dill Sauce. It’s a perfect pair with the salmon and can be prepared a day ahead of time. Simply reheat when the time comes and serve alongside the salmon. A side of Spicy Pickled Beets is nice here, too.

Put this Roasted Salmon with Butter and Brown Sugar on the menu the next time you have people over. It’s an easy and elegant crowd-pleaser that will leave you free to enjoy the time with your guests rather than fussing in the kitchen.

Roasted Salmon with Butter and Brown Sugar

An easy and elegant main course that comes together in about 30 minutes. Perfect for effortless entertaining!

Author: Kristi
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Serves 8–10, depending on size of filet 1x
Cuisine: Nordic, Scandinavian

Scale

Ingredients

1 salmon filet (2- 2 1/2 pounds), preferably skin on

1 tablespoon packed light brown sugar

Coarse salt and freshly ground pepper

2 tablespoons unsalted butter, cut into ½ inch cubes

Instructions

Heat oven to 450 degrees. Place salmon on a parchment-lined baking sheet. Rub sugar over salmon. Season with salt and pepper. Dot with butter.
Bake salmon until it is firm and opaque throughout, about 20 minutes. Serve.

Keywords: roasted. salmon, easy

Creamy Mustard Dill Sauce

December 13, 2019 by Kristi Leave a Comment

Mustard and dill sauce is a Scandinavian classic, often served with salmon. Most of the recipes out there are for a sauce that is served room temperature or cold. As I began developing this recipe, I realized what I really wanted was a rich and creamy mustard and dill sauce that I could serve hot alongside roasted salmon, a seared chicken breast or drizzled over a batch of Swedish meatballs as an alternative to gravy.

This Creamy Mustard Dill Sauce is the happy result. It comes together quickly and can be made a couple of days ahead of time and reheated, which is wonderful for entertaining. It makes a delicious, versatile sauce for an elegant smörgåsbord as it is a tasty companion to all manner of dishes, from salmon to Swedish meatballs.

Here on the blog, you will also find this Creamy Mustard Dill Sauce drizzled on top of this roasted salmon smørrebrød, a hearty and delicious Nordic open sandwich. The options are endless!

Give this Creamy Mustard Dill Sauce a try and let me know how you put it to good use in the comments below. It’s a great way to dress up just about anything.

Creamy Mustard Dill Sauce

An easy and versatile Scandinavian mustard dill sauce. Delicious served with salmon, chicken or even Swedish meatballs.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 1 1/2 cups sauce
Category: sauce, condiments
Cuisine: Nordic, Scandinavian

Ingredients

1 tablespoon canola oil

2 shallots, minced fine

½ cup dry white wine

¼ cup dijon mustard

1 cup heavy cream

¼ cup water

2 tablespoons chopped fresh dill

Coarse salt and freshly ground pepper

Instructions

Heat oil over medium heat until shimmering. Add shallot and saute until soft and translucent about, 2-3 minutes.
Add white wine and simmer until reduced by half, about 2 minutes.
Add mustard, cream and water. Simmer until thickened slightly, 2-3 minutes.
Remove from heat and add fresh dill. Season to taste with salt and pepper.

Keywords: mustard, cream, dill, sauce for salmon

Celery Root and Potato Puree

December 7, 2019 by Kristi Leave a Comment

Behold the humble celery root (also known as celeriac). Gnarly and a bit odd-looking, this root vegetable is probably not going to win any prizes based on appearance alone. But once you peel off that knobby exterior, you’ll find a creamy and delicious white flesh underneath, perfect for roasting, braising, mashing or even enjoying raw. The flavor is like a velvety and buttery version of traditional celery. It is one of my favorite winter vegetables and definitely worth getting to know better.

This easy and luxurious Celery Root and Potato Puree is a great place to begin. The recipe was inspired by one that I found in Bon Appetit magazine. Cubes of celery root and potato are cooked in a a mixture of milk and water until soft, and then pureed in food processor with a bit of butter until smooth. That’s all there is to it! Incredibly easy, yes, but the complex flavor and creamy texture of this Celery Root and Potato Puree is sure to delight and surprise your dining companions who might otherwise have been expecting plain old mashed potatoes.

Another wonderful thing about this Celery Root and Potato Puree…it reheats BEAUTIFULLY and makes a great make-ahead side dish for entertaining. You can confidently prepare this dish a day or two beforehand and simply warm it on the stove or even in the microwave when you are ready to serve….no compromise in flavor or texture. That’s my kind of side dish!

Tips for Working with Celery Root

If you’ve never worked with celery root before, I’ve got a few tips to help make this somewhat intimidating vegetable a little more approachable:

Choose an unblemished, firm, heavy celery root at the grocery store, preferably one with a bit of a greenish hue to it. These are all indicators of freshness.
Rinse the celery root thoroughly and pat it dry before peeling.
Cut both of the ends off of the celery root and place one of the flat ends on your cutting board. This will keep the vegetable from wobbling around as you try to peel and cut it.
Using a paring or chef’s knife, remove the outer layer of knobby skin, working from the top of the celery root down to the trimmed end. It is almost impossible to peel a celery root with a vegetable peeler. The skin is much too thick and irregular in shape. A knife is the tool for the job.
Once the peel is removed, slice into planks, and then into strips and finally into cubes.
Work quickly after slicing. Celery root will begin to turn brown once it is exposed to air, much like apples do. For this recipe, simply transfer the cut celery root to a large pot along with the potatoes and cover with the water and milk mixture. If you are going to eat the celery root raw or don’t plan to cook it right away, you can always toss it with a little lemon juice to help maintain it’s snowy white appearance.
Know that celery root takes awhile to become tender. This recipe calls for a full 30 minutes of cooking once the potatoes and celery root come to a boil. Don’t skimp on the cooking time and check to see that the vegetables are tender before proceeding.

Please give this delicious, sophisticated side dish a try and let me know how it turns out in the comments below. It makes a great pair for salmon, roasted mushrooms, seared steaks, roast chicken…..the options are endless. It might just become the new mashed potatoes at your house!

Celery Root and Potato Puree

An easy, sophisticated puree of celery root and potatoes. Unbelievably creamy and delicious and completely make-ahead. A great option for elegant and effortless entertaining!

Author: Kristi
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 10-12 servings
Category: side dishes
Cuisine: Nordic, Scandinavian

Ingredients

4 large russet potatoes, peeled and cut into 1 ½ inch chunks

2 large celery roots, peeled and cut into 1 inch chunks

½ onion, quartered

4 cups water

4 cups whole milk

1 tablespoon coarse salt, plus more to taste

8 tablespoons (1 stick) unsalted butter

Freshly ground pepper

Instructions

Place potatoes, celery root and onion a large pot and cover with water and milk. Add salt. Bring to a boil over medium-high heat. Reduce heat to medium and continue to cook until potatoes and celery root are very tender, about 30 minutes. Drain and discard cooking liquid.
Transfer half of the potatoes and celery root to a food processor along with 4 tablespoons of butter. Process until smooth and transfer to a serving bowl. Repeat with remaining potatoes, celery root and butter. Season to taste with salt and pepper. Serve. (Puree can be prepared a day ahead and reheated in the microwave or on the stovetop just before serving).

Notes

This recipe can easily be halved for a smaller crowd.

Keywords: celery root, celeriac, potatoes, puree, mashed potatoes, easy side dish, make ahead side dish, root vegetable mash

Herbed White Bean and Sausage Soup with Swiss Chard

November 22, 2019 by Kristi 1 Comment

Herbed Sausage and White Bean Soup with Swiss Chard

In the words of the late and beloved food writer, Laurie Colwin, “to feel safe and warm on a cold wet night, all you really need is soup.” I couldn’t agree more. I am fond of soup in all seasons, but as the weather turns chilly and darkness falls early, there is nothing quite like sitting down to a hearty bowl of soup for supper.

Soup and Hygge

Homemade soup for supper is possibly the most hyggelit meal there is. If you are one of those people who approaches winter with disdain, ready to just grumble and get through it until spring arrives, may I suggest homemade soup. At least once a week. Think of it as a prescription for learning to love (or at least make peace with) these cold and dark months of the year. There is no better way to embrace this cozy season of inner warmth than with a steaming pot of soup.

Herbed White Bean and Sausage Soup with Swiss Chard

Lucky for you I’ve got a hearty and delicious Herbed White Bean and Sausage Soup with Swiss Chard to get you started. It is so simple and satisfying for a cozy weeknight supper, maybe with some Rye and Oat Crispbread parmesan toasts alongside. And did I mention you can make it ahead of time and reheat it when you are ready? Yes. Soup IS amazing. I agree.

This recipe is incredibly straightforward, full of good-for-you vegetables, hearty white beans and browned Italian sausage (spicy or sweet, your choice). It hits all the right cozy notes and will leave you feeling warm and nourished, I promise.

Please give this delicious and easy Herbed White Bean and Sausage Soup with Swiss Chard a try and let me know what you think in the comments below! I think it might become one of your new wintertime favorites.

Herbed White Bean and Sausage Soup with Swiss Chard

An easy and delicious soup filled with nourishing vegetables, hearty white beans and browned Italian sausage. Perfect for a cozy winter’s supper!

Author: Kristi
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 generous bowls
Category: Soup
Cuisine: Nordic, Scandinavian

Ingredients

1 tablespoon extra virgin olive oil

2-3 carrots, finely diced

2 ribs of celery, finely diced

1 onion, finely diced

3 cloves of garlic, minced

¾ pound fresh Italian sausage, casings removed (spicy or sweet is fine)

1 tablespoon tomato paste

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh rosemary

2 cans Great Northern Beans, rinsed and drained

4 cups low sodium chicken broth

1 bay leaf

1 bunch swiss chard, stems removed and cut into ribbons (kale or spinach will also work)

Coarse salt and freshly ground pepper

Instructions

Heat oil in a large pot over medium heat. Add carrots, celery, onion and garlic to the pot. Cook until onions are translucent and vegetables are begining to soften, about 5 minutes.
Add sausage and cook until browned and cooked through, about 7 minutes.
Add tomato paste, thyme and rosemary. Cook for 1 minute.
Add beans, broth, and bay leaf. Bring to a boil and reduce to a simmer. Continue to simmer for 20 minutes. Add chard and simmer until chard is tender, about 5 minutes. Season to taste with salt and pepper. Serve.

Notes

Adapted from The Soup and Bread Cookbook by Beatrice Ojakangas

Mushroom Gratin

November 6, 2019 by Kristi Leave a Comment

Scandinavians are avid foragers. From berries to mushrooms to wild greens, foraging is a very popular activity in the Nordic countries. This is partially due to a Scandinavian law known as allemansrätt, which translates to “every man’s right” or “freedom to roam”. This means there are no trespassing laws and everyone is free to enjoy the use of the land, including foraging whatever tasty edibles might grow there.

Couple allemansrätt with the fact that the Nordic countries have an ideal habitat for many wild edible foods, and you can understand why there is a long tradition of foraging in Scandinavia. This enduring custom also finds its way into the recipes of the region, many of which call for wild edibles as ingredients.

In the autumn, Nordic foragers turn their attention to mushrooms. While hunting for wild edibles may not be on your agenda for the coming weekend, you can do the next best thing and pick up some mushrooms from the grocery store and make this delicious and easy Mushroom Gratin.

Creamy, thyme-infused mushrooms covered with crispy, buttery bread crumbs and baked until golden brown and bubbly, this dish bring comfort and warmth to the late autumn table. It makes a delicious side dish as part of a cozy supper (think roast chicken or pan-seared steak), or this gratin can easily stand on it’s own as a vegetarian main, maybe paired with some sautéed greens and mashed potatoes on the side.

The inspiration for this Mushroom Gratin comes from the recipe for Baked Mushrooms in Beatrice Ojakangas’ Scandinavian Cooking. She says that the dish in Finnish in origin, probably intended to be made with something gathered by hand from the forest floor. My version uses easy to find cremini or even white button mushrooms (foraged from my local grocery store), fresh thyme and just enough cream to gently coat the mushrooms in a velvety, savory sauce. Soft white bread crumbs create the buttery, crispy top that so perfectly contrasts with the saucy mushrooms below.

Please give this simple Mushroom Gratin a try! I know you’ll love it. It might even find its way on to your Thanksgiving or holiday table over the next couple of months. It makes a delicious Nordic-inspired addition to any festive gathering.

Mushroom Gratin

A delicious and easy gratin with creamy, thyme-infused mushrooms covered with crispy, buttery bread crumbs and baked until golden brown and bubbly.

Author: Kristi
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 8 small servings 1x
Category: Vegetarian
Cuisine: Finnish, Scandinavian, Nordic

Scale

Ingredients

5 tablespoons unsalted butter, divided, plus more for buttering the baking dish

1 heaping cup fresh bread crumbs (from white sandwich bread, sourdough or a country loaf)

2 pounds cremini or white button mushrooms, washed and quartered

2 small shallots, minced

Coarse salt and freshly ground pepper

2 teaspoons chopped fresh thyme

2 tablespoons all-pupose flour

½ cup water

½ cup heavy whipping cream

Instructions

Preheat oven to 450 degrees. Butter a 2 quart baking dish and set aside. Place breadcrumbs in a small bowl and set aside.
Heat a 12 inch nonstick skillet over medium and add butter. Once butter has melted, transfer one tablespoon to the small bowl with the breadcrumbs. Stir with a fork to combine.
Add shallot to the remaining butter in the pan and saute until soft and translucent, about 2-3 minutes. Add mushrooms, increase heat to medium high and season with salt and pepper. Saute until mushrooms are browned and tender, about 10 minutes. Add thyme and stir to combine.
Reduce heat to medium low, add flour and cook, stirring constantly, for 1 minute. Stir in water and cream and bring to a simmer. Season with additional salt and pepper to taste. Transfer mixture to prepared baking dish. Sprinkle with breadcrumbs and bake 10 minutes or until brown and bubbly. Serve.

Notes

Adapted from Scandinavian Cooking by Beatrice Ojakangas

Keywords: mushrooms, easy, gratin, simple, creamy, breadcrumbs, Nordic, Scandinavian

Easy Swedish Meatballs

October 31, 2019 by Kristi Leave a Comment

There is perhaps no Swedish dish more well known and beloved worldwide than Swedish meatballs. Tiny spiced meatballs blanketed in a creamy gravy and served with sweetened lingonberries and pickled cucumbers alongside, this unique dish satisfies on so many levels. And the good news is that you don’t need to run down to the local IKEA to get your meatball fix. This recipe is easy enough to whip up for a cozy dinner any night of the week.

What Makes Swedish Meatballs Unique?

Many different food cultures have their own variation of the meatball. What’s so special about Swedish meatballs?

A combination of beef and pork. Most recipes for Swedish meatballs contain equal amounts of both ground pork and ground beef (usually ground chuck, about 85% lean).
A blend of warm spices, usually allspice and nutmeg (and sometimes ground ginger). This is what gives Swedish meatballs their unmistakeable flavor.
The meatball mixture is whipped in a stand mixer. You can certainly mix these meatballs by hand, but whipping the meatball mixture gives the final product a fine texture that is unique to Swedish meatballs.
Swedish meatballs are quite small, at most about an inch in diameter.
They are usually served in a creamy gravy with Stirred Lingonberries and Fresh Pickled Cucumbers alongside. This trio of savory, sweet and tangy is an unforgettable combination that hits all the right flavor notes.
Swedish meatballs are usually served on top of mashed potatoes or buttered egg noodles. Both are delicious!

Tips For Perfect Swedish Meatballs

Use a combination of high-quality ground pork and ground chuck, preferably 80-85% lean. You don’t want your ground beef to be too lean; that can lead to dry meatballs.
Whip the meatball mixture in a stand mixer if you have one. This step gives the meatballs a fine, refined texture.
Portion out the meatball mixture with the help of a spring-loaded scoop, such as this tablespoon size cookie scoop. It can be difficult to get your meatballs the same size, especially when you’re trying to make them on the smaller side. I know that my inclination is to start small, but then my meatballs get gradually larger as I go. Portioning out the mixture keeps me honest and ensures the meatballs that are the same size every time.
Roll the mixture with damp hands. This meatball mixture is sticky, and it can be difficult to achieve round balls when rolling it between your palms. But if you wet your palms just slightly every 4 or 5 meatballs, the mixture won’t stick to your hands. I leave the faucet at a trickle next to me while I make the meatballs which is an easy way to do it.
Bake the meatballs rather than fry them. I’ve tried MANY different ways of making Swedish meatballs, and I believe that the baking method has many things going for it: no frying, less mess, more even cooking, a rounder final product, and it’s a hands off process leaving you free to attend to other things while they cook in the oven.
Save the browned bits from the baking sheet for your gravy. Do NOT clean off that baking sheet! We are going to use those beautiful browned bits that are stuck to the pan to make our gravy all the more flavorful.
Do not forget the Stirred Lingonberries and Fresh Pickled Cucumbers! It’s the combination of the all three together that make this dish extraordinary. If you don’t have access to frozen lingonberries, preserved lingonberries, such as the Felix brand are a good stand-in.

I think you are going to love my easy take on classic Swedish Meatballs. Please let me know if you give them a try in the comments below!

Easy Swedish Meatballs

A simple and streamlined recipe for classic Swedish Meatballs. Tiny spiced meatballs blanketed in a creamy, savory gravy and served alongside sugared lingonberries and fresh pickled cucumbers. Easy enough for a cozy Nordic supper any night of the week!

Author: Kristi
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4-6 servings (28 meatballs)
Category: Dinner
Cuisine: Swedish, Nordic, Scandinavian

Ingredients

For the Meatballs:

1 large egg yolk

¼ cup heavy cream

¼ cup panko bread crumbs (fresh white bread crumbs are also fine)

½ pound ground pork

½ pound ground chuck (80-85% lean)

¼ cup grated onion

1 teaspoon fine salt

½ teaspoon packed brown sugar

⅛ teaspoon ground nutmeg

¼ teaspoon ground allspice

⅛ teaspoon ground pepper

For the Gravy:

2 tablespoons unsalted butter

2 tablespoons flour

¾ cup low-sodium chicken broth

¾ cup beef broth

2 teaspoons soy sauce

½ cup cream

Salt and pepper to taste

Chopped parsley or chives for garnish

Stirred Lingonberries and Fresh Pickled Cucumbers for serving

Instructions

Make the Meatballs: Preheat oven to 475 degrees. Combine all ingredients in the work bowl of a stand mixer. Mix on medium low until just combined. Increase speed to medium and whip until mixture is light and fluffy, about 5 minutes, scraping the sides of the bowl from time to time.
Using a tablespoon measure, transfer tablespoonfuls of the mixture to a sheet pan. With damp hands, roll into balls. Chill (up to 24 hours) until ready to bake.
Transfer sheet pan to oven and bake until meatballs are browned and cooked through, about 12 minutes. Remove from oven and transfer meatballs to a plate. Pour ⅓ cup hot water onto the baking sheet and scrape up the brown bits that are stuck to the bottom using a metal spatula. Poor liquid and any bits into a measuring cup and set aside.
Make the Gravy: Melt butter in a 12 inch nonstick skillet over medium heat. Add flour and cook for one minute, whisking constantly. Slowly add reserved drippings from meatballs, chicken broth, beef broth and soy sauce, whisking constantly. Bring to a simmer and continue cooking until reduced slightly, about 5 minutes. Add cream and return to a simmer. Season to taste with salt and pepper.
Add meatballs to gravy and cook briefly to reheat. Garnish with chopped parsley or chives if desired. Serve with Stirred Lingonberries and Fresh Pickled Cucumbers.

Keywords: Swedish, meatballs, easy, classic

Easiest and Best Ground Beef Tacos

October 4, 2019 by Kristi Leave a Comment

Now that I’ve introduced you to the concept of Cozy Friday, you’re going to need an easy and delicious taco recipe to get you started. I’ve got you covered! This has been my go-to taco recipe for years and still holds a very special place in my recipe box for when we are craving some straight-up old school tacos.

Let’s face it, the world of tacos has grown exponentially since the 1970s when my mom made tacos for our family. EVERYONE ate ground beef tacos back then. That’s all there was. Nowadays the options for fillings are endless: Black bean and sweet potato, pork carnitas, lentils and roasted cauliflower, egg and chorizo, shredded chicken….I could go on and on. While I love venturing out into the brave new world of tacos, sometimes I just want that classic ground beef taco with ALL the fixings.

Part of the idea behind Cozy Friday is that you shouldn’t have to do a lot of work in the kitchen if you don’t want to. You’ve just finished a long stressful week of whatever it is that you do. You deserve a break, a chance to kick back, relax and celebrate that the weekend has officially begun. This is why we in the United States tend to go out on Friday nights. We want easy, festive and NO WORK WHATSOEVER. If you are in the no work whatsoever on Fridays camp, I highly recommend that you make the taco filling in advance (it reheats beautifully) so that you can truly enjoy your Cozy Friday in leisurely style. Let me know if you give these tacos a try in the comments below. I’d love to hear what you think!

Easiest and Best Ground Beef Tacos

A simple, delicious recipe for traditional ground beef tacos.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Cozy Friday
Cuisine: Nordic, Scandinavian, Mexican

Scale

Ingredients

For Taco Filling:

1 tablespoon canola oil

1 small onion, diced fine

3 garlic cloves, minced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon dried oregano

1 teaspoon coarse salt

1 pound ground beef, approximately 90% lean

½ cup chicken broth

½ cup smooth tomato sauce

1 teaspoon packed brown sugar

2 teaspoons cider vinegar

To Serve:

Tortillas (flour or corn, soft or hard shell)

Shredded lettuce

Diced tomatoes

Shredded cheddar cheese

Avocado

Sour cream

Hot sauce

Instructions

Heat oil in a 12 inch nonstick skillet over medium heat. Add onion and saute until soft and translucent, about 5 minutes.
Add garlic and spices. Cook until fragrant, about 1 minute. Add ground beef and saute until no longer pink and just cooked through, about 5-7 minutes.
Add chicken broth, tomato sauce, brown sugar and vinegar. Stir to combine and allow mixture to simmer over low heat for 10-15 minutes. Season to taste with additional salt if necessary. Serve with tortillas and toppings.

Notes

*Adapted from The America’s Test Kitchen Family Cookbook

Keywords: Cozy Friday, tacos, ground beef, easy, quick, simple