[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] That’s right, Czech Republic. The quintessential European city. Czech food is the grandmother of good old ‘meat and potatoes’ cuisine, and you get great Read More »
[Translate] 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 Read More »
[Translate] Dear Sweden: Please, please, please stop making wings with sweet chili sauce, and then calling them Buffalo wings. It is misleading, and frustrating. I love Read More »
Category Archives: Recipes
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!
Believe it or not, Americans do not have the patent of fried chicken. These Korean fried chicken bites have a thin über crispy shell and are served coated in a sweet and tangy sauce.
- Chicken breasts or thighs (kycklingfile eller lår), 500 g
- Flour, 1 cup (2 dl.)
- Cornstarch, 1.5 cups (3 dl.)
- Baking powder (bakpulver), 1 tablespoon
- Salt, 1 teaspoon
- Cold water, about 1 cup (2 dl.)
- Korean chili flakes, 1/4 cup (1/2 dl.)
- Garlic, minced, 2 cloves
- Ginger, 1 tablespoon
- Soy sauce, 1/3 cup (3/4 dl.)
- Rice wine vinegar, 1/3 cup (3/4 dl.)
- Brown sugar, 3 tablespoons
- Honey, 1/4 cup (1/2 dl.)
- Frying Oil
- Optional: Scallion or green onion, garnish
Tip: On Using White Meat: Frying chicken breasts is a good way to introduce yourself to frying chicken since white meat cooks fast!
There’s no Taco Bell in Sweden, so I started making a homemade version of the mild hot sauce that comes in those little packets. Don’t judge me: Taco bell is my vice, my love, my old friend… and that mild sauce is golden.
- 3 cups (7 dl.) water
- 2 teaspoons cornstarch
- 1 6-ounce can (175 ml. tube) tomato paste
- 3 tablespoons white wine vinegar (or white vinegar)
- 4 teaspoons chili powder
- 1 tablespoon cayenne pepper
- 2 teaspoons salt
Tip: You can of course use this sauce on tacos, but also makes a good enchirito (enchilada + burrito) or wet burrito.The sauce is a little thick for a hot sauce, so it works well. You could also use a bit in chili con carne or in a soup base. It’s totally worth the effort!
Cornbread is classic Southern (U.S) eats! It goes with everything from soup, to stewed greens, to rice & beans: the prefect compliment to any dish with a little juice! Jiffy boxed mixed is popular, but you pay extra for a premix using low-quality ingredients, and a long list of preservatives: this is the upgrade!
- 2/3 cup (1.5 dl.) all-purpose flour
- 2/3 cup (1.5 dl.) yellow corn meal (polenta)
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup cream or milk
- 2 tablespoons melted butter
- 1 tablespoon bacon fat (optional)
Tip: What’s that nice flavor Jiffy flavor come from?
Jiffy has HYDROGENATED LARD. A low grade way to get good flavor. Lard is rendered pig fat, and is not as bad for you if it’s unprocessed… unlike shortening or hydrogenated oil. I use bacon fat (plus butter.) It’s like lard but with a salty smokey flavor: this is a plus in my book. However, if you’re not a fiend like me and don’t save bacon fat, then just stick with the butter.
When I was younger, I used to eat pho up to 3 times a week! Now, when I’m craving pho, I want it fast! So I came up with a solution and call it “faux pho” GET IT??? Actually the flavors are right on! The most important part of the recipe: use beef consommé or stock: NOT BROTH! Watch the video to learn why…
Makes 2-3 Bowls
- 5 cups (1 L.) Beef consommé or beef stock
- 2 sticks of cinnamon
- 1 tablespoon allspice (kryddpeppar)
- 1 chunk ginger sliced in half (ingefära)
- 4 thin slices of yellow onion
- 200g or (1) medium sized steak (I like entrecote/ribeye) or sirloin or lövbiff
- 200g rice noodles
Toppings (All optional, take your pick! For me, bean sprouts and coriander are mandatory):
- Bean sprouts
- Coriander (or cilantro: see the bog header!)
- Spring onion
- Sweet Thai Basil
- Red chili
Sriracha on the side!
Tip: The difference between beef broth, stock, and consommé… told simply:
These terms are somewhat, but not completely, interchangeable. I keep track this way…..
Broth is the liquid that remains after meat, seafood, or vegetables have been cooked in water. It may be served alone or used as the base for a light soup. You can also call this bouillon… bullion cubes are condensed & dried broth. And not nearly as rich and delightful as a liquid broth.
Stock is more intense than broth, cooked slowly to extract as much flavor as usually from BONES. A stock is used as an ingredient or base, not served alone….
Beef consommé is if you take stock one step further, and get fancy. Beef consommé is a clear and deep flavored and you get it by clarifying homemade stock.
For our soup, we want deep beef flavor to start and then we will add the specific flavors we want, so stock or consommé is best. Beef broth would not have a much beef flavor and would already have spices in it that don’t match the flavors we want…
This is how you make a quick macaroni & cheese! This recipe is somewhere between the boxed macaroni & cheese and the old fashioned baked version… quick & easy but still gooey and delicious. The ultimate comfort food!
- 2 servings macaroni pasta (elbows, shells, cavatappi, or ziti)
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup (2 dl.) milk
- 1 cup+ (2 dl.) shredded cheese (I used cheddar, gräddost, feta, and Parmesan)
- parsley (optional)
- a little cornstarch (majsmjöl)
Tip: Having a hard time getting your cheese sauce to melt smoothly? This is often the case with cheddar cheese. A little trick is to mix in a sprinkle of cornstarch into the shredded cheese. This helps to keep the shreds from clumping together when they melt!
You can use nearly any kind of cheese, but if mixing different cheeses try to use something sharp (like cheddar or Monterrey jack), something that melts well (like Gruyere, provolone, or Gouda), and something salty (like feta or Parmesan).
New to cooking? Check out my kid-friendly cooking instructions in this blog post: “Happy Birthday Mac & Cheese!”
These baked cheese stuffed jalapenos have extra flavor & a garlic twist so you don’t need a special dipping sauce. Jalapeños are the most used chili pepper in America, and jalapeño poppers are one of my favorite things to eat! Great snack for a party or with a nice beer on the weekend.
- 10 Jalapeño chili peppers
- 1 package cream cheese
- feta cheee
- marinated garlic (or lightly cooked in oil)
- crackers (about 2 handfuls, old are fine!)
- Oil for hands
- sour cream (optional)
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 use this meat for a lot of different Mexican dishes!
- chicken breasts
- bay leaves (lagerblad)
- tomato paste
- beer or water or chicken broth
- smoked paprika!
- cumin (spiskummin)
- chili powder
- whole dried chilies (New Mexico, red chili, chipotle, etc.)
For the tacos:
- corn or flour tortillas
- ‘queso fresco’ cheese (or the feta hack)
- quick pickled radish (splash of red wine vinegar & salt)
- red onion
- cilantro (which is coriander! See blog header)
Queso Fresco hack:
When you make a nice slow cooked meat, you want to use the good stuff: queso fresco. But it’s hard to find where I live… SO! here is a little food hack using feta cheese as a substitution: Easy Mexican Queso Fresco Food Hack
Baked potato soup has a soft spot in my heart and for this version I came up with a unique trick to really get the ultimate baked potato flavor! It will surprise you!
- 4 large baking potatoes
- 1 small yellow onion (or leek)
- 2 cups (5 dl.) cream*
- About 4 cups (9 dl.) milk
- 3 tbs. butter
- 1 tsp. thyme
- White pepper
- bacon (6-8 slices)
- Cheddar cheese (about 8 tbs. shredded)
- green onion or chives (about 4 tbs. chopped)
*No cream?: Make a white sauce with milk and flour.