The nu Knäckebröd
Deborahs Knäckebröd
Okay, so I have to admit. I am not the biggest fan of Knäckebröd…. For all my none Swedish readers, Knäckebröd is a really hard thin bread (I’d prefer the classify as a category of cracker, but I suppose I don’t have a vote on this one.) It is typically made with mostly rye flour.
Not to say there is anything wrong with it…. I’d actually hope I had some to store in my fall out shelter for the apocalypse, as it stores well forever… its just really hard and more vehicle then delicatess.
Deborahs Knäckebröd
That was until I tried Deborahs Extraknäcke.
This incredibly thin knäckebröd is a bit more on the crisp end of the spectrum… and in my opinion this is the key to its delight. You can just as easily snack on a few right out the bag or dip into hummus.
Not only is it offered in a great selection of intense flavors… but the knäckebröd itself looks like works of art. This comes as no surprise as the wonderful woman who runs the show (Deborah naturally) is an art gallery owner and teacher.
I had to get a few packs for dinner parties (my favorite flavor being the Macadamia nut, rosemary and chili). Of course, I came to this conclusion through a tough tasting process… I couldn’t help myself and opened all the bags I bought on a rampage one day. Its okay though, I wrapped up leftovers… knackbröd stores forever remember? Although I doubt these will stay on shelf long enough to find out just how long.
A snack for champs: Homemade Pork Skins
Homemade Pork Cracklins (Fried Pork Skins)
I recently made a trip to one of the most inspiring institutions created by modern man: The butcher. Living abroad adds another special dimension to such visits, as there is no uniform way to butcher meat… as the saying goes ‘there’s more then one way to skin a cat’ well multiply that assumption when it comes to butchering a cow. (Unless you’re in some parts of India, then there is only one way to butcher a cow: 0… more on that another day).
I live in a land where good old rib eye is called entrecote and wrapped up small and boneless… a pleasant cut, but some days I need to go back to my roots and get a nice thick dry aged cut- bones included, just as nature intended.
That is when I go to Taylors & Jones… it’s a British butcher shop on Kungsholmen , here in Stockholm. Great product and service to match. This visit I went with some lovely pork chops, and of course a few of their popular house made sausages.
Pork chops and skin
Once I got home, I realized I had been gifted another treat I often forget about: a large strip of skin was left on the chops…. I had a flash-
Pork Cracklins were now on the agenda!
(If I was going to bake the chops I may have left the skin on to crisp up nice and flavor the meat)
Pork Cracklins (Fried Pork Skins) may not sound so fantastic is you are not already well acquainted (but if you eat bacon you ought not judge), but for those who know- it’s a snack you grew up with… salty, savory and crunchy.
and to top it all off- I feel a lot better not throwing parts out to waste.
You find this snack all over the world, especially Asia, but from an American perspective its very southern. Back in the day, people cooked down the skins to render out the fat to make cooking lard, and fried pork skin was a byproduct of this process.
This is how I made my little bunch at home:
(If you are making a lot, I suggest cooking outside in a large pot over a fire.)
Slicing Pork skins
1: I sliced the skin into strips and then chopped into rectangles… but you can cut as you like.
Faux Pho: Easy Vietnamese Noodle soup
Vietnamese noodle soup: made easy.
It seems I’m on a bit of an Asian kick these days… which is not unheard of since I’ve spent many a day hanging out in Chinatown as a teen. One particular favorite I used to eat at least 3 times per week was Pho or Vietnamese noodle soup. I get cravings for this soup that creep up so quickly its shocking.
Now, I love spending entire Sundays cooking down marrow bones into broth, but this sunday I wanted my Pho- and I wanted it fast. This is what I came up with, and the broth had far more depth then the last take out Pho I attempted in Stockholm- awesome.
| Faux Pho: Easy Vietnamese Noodle soup for two |
- (2) Cans Beef consomme
- plus (3) cans water
- (1) Large cube beef bouillon
- (2) Medium sticks of Cinnamon
- 1 Tablespoon Allspice or Star of Anise
- (1) Parsnip peeled and sliced in half
- (4) thin slices of yellow onion
- 200g or (1) medium sized steak (I like entrecote/ribeye)
- 200g Vermicelli/Glass noodles
- Garnish (lots):
- Bean sprouts
- Corriander
- Spring onion
- Lime
- (2) Large bowls for serving
- optional:
- Sweet chili sauce
- Hoisin Sauce
- Place steak in the freezer. (This will make it easier to slice paper thin later).
- Boil the first (6) ingredients together for 30mins. Taste, and add more water if needed.
- Once taste is right, strain out the broth, and discard solids (parsnip, cinnamon,etc.). Bring broth back on the burner and let simmer.
- In another pot of boiling water, submerge vermicelli. Take off heat and let cook about 1 min. Drain noodles and rinse well with cold water to stop cooking. If they are not soft enough, don’t worry, the soup will cook it further when serving.
- Take steak out of freezer, and slice into paper thin strips.
- Now get your bowls ready:
- Place about half noodles in each bowl, and top with sliced raw beef. (Don’t worry, the broth will cook the meat)
- Bring your broth to a boil, and the spoon broth over the noodles and beef until everything is covered with broth. (You might have to adjust serving size if your bowls are not large enough). Make sure the noodles only fill about 1/4 of the bowl, as vermicelli noodles grow and absorb the broth.
- Top each bowl with a handful or bean sprouts, coriander, and spring onion.
- Enjoy.
- Tip: If you happen to have a beef bone cooked or raw, throw it in the pot with broth boil!
“HOW DO” you make Chinese Dumplings?
I was asked by the awesome hackers and designers at “HOW DO” (A Swedish Start- Up) to teach participants at their ‘hack day’ how to make Chinese dumplings for a lunch time treat.
Its a lot easier then you think… just a lot of prep work and you have an awesome treat… make extra and freeze to revisit another day, your worth it 
Here’s my take and tips for the dumplings. We went veggie to accommodate everyone, but its just as easy with ground chicken or chopped shrimp (raw is fine), just substitute the mushroom or come up with your own equation: just REMEMBER to keep moisture down in your filling and cook a bit longer. This recipe not written in stone, we’re not baking, go ahead and make it your own…. you can cook a little filling to sample before wrapping to make sure your flavors are to your liking: (Measurements are in both US and Metric versions, for the most part… #difficult)
Making the dumpling fold
| “HOW DO” you make Chinese Dumplings? |
- 1/2 lb./.25 kg sliced mushrooms
- 1/2 cup/4oz. coarsely grated carrots
- 1/2 cup/4oz. shredded white cabbage
- 2 tablespoons/1 oz. finely chopped red pepper
- 2 tablespoons/1 oz. finely chopped scallions
- 2 teaspoons/.5 oz finely minced fresh ginger
- 1 tablespoon/.5oz chopped coriander leaves
- 3 minced cloves garlic
- 1 tablespoon rice wine vinager (plus for dipping)
- 1 tablespoon soy sauce (plus for dipping sauce)
- 1 tablespoon/.5 oz hoisin sauce
- 2 teaspoons/.5 oz toasted sesame oil
- 1 egg
- .5 teaspoon salt
- 40 dumpling wrappers
- 1/2 cup chicken stock or water for steaming
- Combine all but last (2) ingredients). Season to taste.
- Place 1/2 teaspoon mixture in middle of wrapper. Wet finger tips and press together edges, crimping into a half moon shape.
- Make sure your steamer is going, and steam for about 7 minutes on high.
- Enjoy.
- For dipping sauce: Use soy sauce with 1/3 the amount addition of rice wine vinegar.
Tips:
1. When you finish the filling, cook a little to test taste before wrapping.
2. If you cant get dumpling wrappers, just use wonton wrappers I recommend this fold for wonton wrappers: http://www.youtube.com/watch?v=De8oiSbG6qE (Just twist a little on top and if you don’t want the egg wash hassle just use water: pinch and twist the tops with wet figures to seal for steaming )
3. Keep your wrappers from getting warm by keeping most in the fridge while you work. When they get warm they get sticky.
4. Don’t have a steamer? No worries, use a pan with a tight fitting lid. Place a plate inside it that is slightly smaller, about 1/2 an inch water (be sure it stays below plate) and add a sheet of baking paper on the plate so they don’t stick. Here’s a pic:
Macgyver Steamer
The gang hacking together some dumplings!
Dumplings are serious business
I keep it Kosher Stockholm…
when it comes to salt!
Not a surprise to nearly any cook back stateside but kosher salt, something I consider a kitchen staple, is elusive in the Swedish cupboard.
There is no way of getting around kosher salt for a good brine, it is an absolute necessary in my kitchen, I’ve learned. That’s why I’m thankful for my dear friend Lyota (Owner of www.zuzy.se) who lovingly hauled 3 kilos of Kosher salt from the states to hold me over whilst looking for a supplier.
Kosher Salt!
So what is so special about kosher salt then?
It looks like coarse ground salt, however its actually not cubic crystals, and has a flat platelet shape and is usually manufactured with a grain size larger than table salt grains. Kosher salt also does not have iodine in it.
The traditional use of kosher salt is for removing surface blood and impurities from meat, as part of the koshering process. The meat is covered with a thin layer of salt, then allowed to stand on a rack or board f
or an hour. Left on longer, the salt starts to percolate through the meat and tenderize while seasoning, hence my love for it.
I really need to find out where my Orthodox Jewish brothers and sisters shop in Sweden… I put an ad out stating “hunting for Jews!” but no one answered…. odd.
Freak A Leek: Don’t let the dirt deter you
Okay okay, Ill stop trying to make leeks sound sexier then they are, but right now is the season to ‘get your leek on’ (okay last one). I know these guys can be a bit of a pain to store in your kitchen (size does matter in this case;) and cleaning takes a careful eye, but my oh my leeks really punch up a simple winter dish. It is hearty enough to withstand long cooking but its flavors do not over power dishes like onion or garlic. What a charmer.
Ready to get my Leek on
Cooked in any style with potatoes alone is enough. Toss in with a white cream sauce and some pasta and your on the road to midweek mischief. I for one absolutely love green onion/scallion/salladlök , but I now rely on leeks to give me that green onion freshness during the winter as it can stand up to simmering in stews and other dishes.
I really suggest making a nice rustic take on Vichyssoise, (yes, I just threw in some fancy talk for good measure) AKA what I like to call ‘Creamy Potato Soup with leeks’ top with some bacon (plus chive and cheddar) and enjoy.
Potato & Leek Soup w/ Bacon, Chive and Cheddar
Things I love about SF: Hipsters
A Hipster find if I ever saw one.
Just as holding a can of PBR’s irony has started to wear off, I come across a pair of cute hipster gals who brought their own refreshments to display whilst eating at a in demand sandwich spot. Where do you find throw back Pepsi? I asked… Half off at the local discount food store of course…. Well according to these girls. I think it was hipster validation spin.
Ken: Nature’s Bounty Hunter
So there I was, on a sunny and crisp fall Sunday afternoon, outfitted in all weather boots about the forage in the woods, not with a riffle hunting game or a pair of handcuffs looking for a fugitive… oh no, those things are far too much for my Swedish lifestyle … instead I get mushrooms. A Swedish way to assert one’s primal superiority.
This sounds like an ideal fall adventure for some, but for me, I pretty much equated such behavior with grim German fairytales and possibly getting poisoned…. Besides, even if I found some mushrooms, whom would certify them organic so I could eat them in bourgeois confidence? Also, if I do this stuff now, what the hell kind of activities will be left when I’m old?
But I was already ankle deep in the thick of things and there was no turning back… my boyfriend assured me that this would be fun, and something right up my alley, considering I am very interested in how food is cultivated… I suppose we could consider potentially dangerous fungi as food, well only if they happen to be chanterelles or shitake, I like those guys.
Soon after embarking on my adventure I came to two resolutions:
1) An afro is not the optimal style for forestry… it being Sunday I took a day off an let my hair go wild… that’s all and well if your not going into the wild, where every bit of thicket wants to grab onto your fro.
2) I was kinda setting my self up for a horror story… I was in the forest, with my boyfriend, doing something that wasn’t really necessary, for a thrill.
But I shuck off both the twigs in my hair and the subtle apprehension and decided to manifest some damn chanterelles into this forest. “If you wish it, they will come.” I said outloud, I thought I was being funny… until my happy self ran up on a bunch of chanterelles! After, that it was on!
Chanterelles: Nature's bounty
I went home and made a delish paste dish…. A ragu with chanterelles, wine, sage and cream over pappadelle…. I am not big on foregoing meat for dinner, but this dish actually makes you for get that’s its vegetarian… and I mean it, I don’t play around with such things, I’m a meat eater 4 life.
Say What? Pink Garlic!?!
So there I was, walking around the international food market in central Stockholm, and I saw it… huge bushels of pink garlic! There is surprisingly not much information on Pink Garlic in English online but search “L‘Ail Rose” (French) and you will get some pages you can scrimmage through…. Apparently this garlic has some serious history in the town of Lautrec … gotta love how serious the French can be about their ingredients!
Now, Pink Garlic is from the south of France and the new harvest is typically ready around August. The time being a couple months before that, I figured perhaps I could haggle down the price a bit…. Why? Because Pink Garlic lasts 6 to 12 months! And is harvested annually, thus making these bunches potentially old news… but no dice. The vendor saw my mouth watering over it from the start. So I took my new friends home to figure out what the big deal was with the pink stuff.
Ready to get your garlic on? Here goes….
Fry Files: Southern Fried Chicken WITH RECIPE
“I like dark meat”
I recently went to visit my American friend for a post birthday girls lunch at her place, and she made us all fried chicken! She added a little cornmeal to the flour, a first for me, and it was great… made the crust a bit harder/crispier…. And you know what happened after that? What else! I ate me some chicken! (yes that was an ethnic colloquial reference) I was ravishing those juicy cuts down to the bone, I’m not going to lie… she awakened the finger licking beast in me! Its been awhile since I had some good southern fried chicken, despite growing up eating it weekly. So after dreaming sweet dreams of fried chicken for the last two days, I had to go at it again in my own kitchen. I am perfecting my technique in search of my perfect preference recipe… getting mighty close! Mu hu ha ha ha
Miss Kendra’s Chicken Fry Technique:
