[Translate] How did I end up making homemade fried pork skins? I recently made a trip to one of the most inspiring institutions created by modern Read More »
[Translate] This is my way of making a fast Vietnamese noodle soup. It seems I’m on a bit of an Asian kick these days… which is Read More »
[Translate] Glögg is a classic Swedish mulled wine, or wine sweetened and spiced with Christmas flavors. For some reason, after Christmas my kitchen is left with Read More »
[Translate] 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 Read More »
[Translate] I’m like always eating tacos, but these chili chicken tacos are kinda my specialty: Juicy slow-cooked chicken breast that just shreds apart. Plus! You could Read More »
Category Archives: Adventures!
So, you live in a country where you are hard pressed to find some greens for a proper mess ‘o greens? Can’t find collards or a culinary-linguistic expert to figure out what the local language calls them (if anything)? Then, here are a couple of suggestions…
Cooked down in a smoky broth, collard greens can be dubbed the mayor of soul food. Not only will they fix any mood I may be in, but they are healthy: loads of vitamin A, C and K, along with manganese and folate. Collards are members of the cabbage family, but are close relatives to kale. And although collards are available year-round, they are at their best after the first overnight frost of the year.
Although collards are a bit bitter and take a lot longer to cook, tradition has tied me close to preferring them as my choice greens. However, now that I live in Europe, I’ve had to spread my soul food wings and adopt other go-to greens candidates, most notably: curly kale. Here are a few you could try, but don’t forget:
An authentic ‘mess’ of greens needs a solid flavor base. They need to be cooked down with a ham hock (or other salty/smoky hack that I cover in Soul Food Thanksgiving) to make a juice so concentrated with love it has its own name: potlikker.
Kale is not only less bitter than collard greens, but they cook a lot faster. Kale is also an excellent source of beta-carotene, vitamins C and B6. But, more importantly to curing a soul food craving: the curly more mature kale varieties are the closest I’ve found to collards.
Cavolo nero (“black cabbage” in Italian)
Cavolo nero has been grown in Tuscany for centuries and is one of the traditional ingredients of minestrone soup- so you know it stews well. It is a leafy and hearty green that will definitely do the trick.
Mustard greens have a stronger and bitter taste than collards, so it is best to mix with another milder green. However, they are tender enough to eat raw in salads, so cooking doesn’t take too long. They are also high in vitamin A, C and K, similar to collard greens.
Available widely in Europe, chard belongs to the beet family and cooks much quicker than collards as well. Rainbow varieties have a slight sweetness, so try blending with mustard greens for a nice balance. Chard provides high amounts of vitamins A, C, E and K, as well as magnesium and potassium.
Broccoli rabe has a nutty, bitter, and strong flavor reminiscent of mustard greens. It is a great source of vitamins A, C, and K, as well as potassium, calcium, and iron.
Spinach (not baby spinach!)
This would be my last choice only because spinach has its own distinct flavor and a very mild texture that does not stew as well. However, spinach provides much more folic acid than collard greens, and high amounts of iron, along with being high in vitamins A, C and K, manganese, and magnesium: so Popeye really knew what he was doing!
Once you get your hands on a few bunches of suitable greens, be sure to download my mini digital cookbook “Soul Food Thanksgiving” and check out my three-page recipe on making love to one of my favorite dishes of all time. 10% of profits will be donated to The Hunger Project.
And don’t fret, these greens are on average packed with more nutrients for collards. Just don’t get crazy and turn to Nieman Marcus for your fix… just a friendly warning.
Officially announcing my first ebook: Soul Food Thanksgiving! It’s a digital cookbook of classic holiday dishes made using whole food that delivers big flavor. These dishes are what I grew up eating from the holidays, and special care was taken to develop recipes that would produce the same food, but with the love, flavor, and respect it deserves. Written to appeal to new and old cooks alike, this digital book contains genuine recipes not to be found anywhere online. I offer context on every technique, a little history, a full shopping list, and measurements in both U.S and metric, so those of you cooking outside the U.S can get down in the kitchen too! 10% of all profits will be donated to The Hunger Project. Below I’ve shared the foreword to the book:
I’m working with Education First on a series of videos for their brand new ON THE GO with EF YouTube Channel! And since EF is the premiere language learning school, they include some excellent vocabulary words worth knowing for the Halloween season. In this video I give kids around the world the rundown on Halloween night and sample some classic Halloween candy! Which candy did I miss?
I’m working with Education First on a series of videos for their brand new ON THE GO with EF YouTube Channel! Here in the very first episode where I show you a really cool Halloween treat, featuring a classic Halloween candy: Caramel Candy Corn Popcorn… yes, you heard right! And since EF is the premiere language learning school, they include some excellent vocabulary words worth knowing for the Halloween season…
- About 12 handfuls popped corn
- 440g (1 c.) packed brown sugar
- 164 g (1/2 c.) light syrup
- 114g (1/2 c.) butter
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- As much candy corn (or other candy) as you like!
Americulinariska is a Finalist for “Best Use of Video” in the 6th Annual SAVEUR Blog Awards!
We are one of six finalists (out of 50,000 submission overall!) in the “Best Use of Video” category, which will have two winners: the finalist with the most votes will be named Readers’ Choice winner and a team of SAVEUR editors will select an equally weighted Editors’ Choice winner. Although we are newer to the game, and still building our community, we want to make a solid go at this opportunity.
So, now until April 30, 2015 voting will be open at saveur.com/blogawards
So tell all your friends and vote! We really need your support!
Oh Thanksgiving… living in a country outside the US during this holiday is when things ‘REALLY GET REAL.’ Nostalgia can creep up on you something fierce…
But, in some cases, you actually get more than you expected… case in point: an entire store dedicated to turkey.
I’ve visited Ingelsta Kalkon, a little turkey boutique in Stockholm to take a look at turkey through a Swedish lens…
When it comes to regional food I never turn my nose up on something large numbers of peoples eat… no matter how cute it was in its living state. Sorry but I’ve been that way since learning what veal was when I was a kid… after that, it was like “hot damn, well if everyone is doing it….” But alas we come to the meat in question: horse meat sausage or Gustafskorv.
Why? Well, as my companion in Dalarna (county in central Sweden) put it:
“Why not? What’s the difference between a horse and a cow?”
Okay, riding a cow is neither practical nor romantic, but for all intensive purposes, they are pretty close hooved amigos. Now, I’m not advocating adding My Little Pony to the little pictures on the ‘ideal diet’ chart, especially since it wouldn’t replace any meats we already over consume…. but as much as I like the idea of better meat practices, I also believe in eating local: and in Dalarna “Gustafskorv” (Horse Sausage) is as local as it gets!
Swedish food magazine “Hunger” interviewed me for this issue’s “The Favorite” column featuring my trusty tongs (kökstång)! From turning tortillas as a child in California to deep frying comfort foods in Stockholm, this American classic has served me well! Below the article, you can find the recipe for the “Panko Fried Eggplant” (“Panko Friterad Aubergine”) that I cooked for the magazine shoot: (In Swedish and English!)
“Panko Friterad Aubergine”
Av Kendra Valentine
3 ägg (blandat med lite vatten och chili peppar sås, om du vill)
1 dl vetemjöl
4 dl. Panko ströbröd (blandat med vitlök flingor)
1 l rapsolja
Skär auberginen i ca. ¾ cm tjocka skivor och salta. Doppa skivorna i mjölet. Fortsätt därefter med ägg blandning, och tredje panko blandning. Lägg dem utspridda på en plåt eller bricka.
Låt dem ligga och torka medan du värma oljan i stekpanna eller kastrull. Värme till ca. 160 C eller level 7. När en skärva panko fräser och flottör i oljan: kör.
Fritera tills de är gyllenbruna, ca. 2 minuter på varje sida. Lägg upp på hushållspapper för avrinning.
Recently published on the Amazon Kindle store: “Taco! Taco! Tex-Mex” a kids ebook on the simple task of cooking a taco: Tex-Mex style. The book is really approachable for even the youngest readers and taco obsessed grown ups alike. If you don’t have a Kindle (I don’t) you can read on any device with the Kindle app, as well as right on your computer.
Here are some pages from the book, although the detail looks better on ipad! (Check out Amazon for reviews and more info)