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Savory Sight: Finnish Delights

YumSugar — Tue, 05 May 2009 15:00:32 -0700

Be it Eritrean cooking or Colombian cuisine, I'm obsessed with trying new foods from around the world. I'm sad to say I haven't made it to any Scandinavian countries yet - but thanks to FinnLover, I'm dying to go now. During a recent trip to visit her husband's family in Finland, she ate her way through a number of Finnish specialties, like Ruisleipä, or black rye bread, shown above. To get a glimpse of her palatable pictures, read more.

Karjalanpiirakka, also known as Karelian pies, are filled with a rice mixture and are commonly served with egg butter. Her favorite is topped with egg salad.

Finland's version of fast food: a deep-fried pie filled with meat and rice is served with sausages, onions, relish, ketchup, mustard, and mayonnaise.

Finn's favorite: potato and salmon casserole with onions, dill, and cream.

In Finland, Mämmi - made of water, rye flour, and powdered rye malt - is a traditional Easter dessert. Apparently, it's a bit of an acquired taste.

Mämmi is traditionally served with vanilla cream and sugar.

Ruisleipä, or black rye bread, is topped here with a spread and rhubarb compote.

Have you tried any of these droolworthy Finnish specialties?

Savory Sight: Smørbrød

YumSugar — Tue, 23 Sep 2008 15:00:50 -0700

In case you haven't noticed, I am fanatical about sandwiches, which is why I thought I'd died and gone to heaven when I came across the pictures that FinnLover posted in Twinkle's Kitchen Goddess group of smørbrød: Scandinavian open-faced sandwiches.

Norwegian for "butter bread," these smørbrød sandwiches are everywhere in her current home of Bergen, Norway. "People eat them for breakfast, lunch, and at night before going to bed," she says. "I normally like to keep mine really simple and the ingredients to a minimum." This combination of red bell pepper and Snøfrisk, a spreadable goat cheese, is simply spectacular.

Don't forget to share any enticing food photos of your own in the Savory Sights group. For more mouth-watering smørbrød, read more.

The perfect weekend breakfast: egg salad and smoked salmon.

An unusual mixture of hot smoked salmon and green apple. "It may sound weird, but this one is so delicious," she reassures us.

The hot smoked salmon used to top the sandwich. Unlike lox, it's cooked.

Nordic shrimp, mayonnaise, and lime

Ranch dressing, Swiss cheese, ham, and cucumber - a German specialty.

Meeting Marcus Samuelsson

partysugar — Mon, 30 Jun 2008 12:20:16 -0700

Last week I was invited to a demonstration hosted by Chef Marcus Samuelsson. An awarding-winning chef and cookbook author, Samuelsson is known for his role as chef and owner of Aquavit, New York City's innovative restaurant devoted to Scandinavian cuisine. Taking inspiration from his Ethiopian roots, the chef recently opened his first African restaurant, Merkato 55. His love for African cuisine was illustrated at the demo where he cooked shrimp piri piri in lettuce wraps and rack of lamb with couscous. In San Francisco to promote BlueStar cooking ranges, Samuelsson took some time out of his hectic schedule to speak with me. To see where he likes to eat in San Francisco and hear what he has to say about his buddy Rocco DiSpirito, read more.

Samuelsson is friendly yet focused, personable yet professional. The chef, who was angered by buzzed, pretentious fans who interrupted our interview, clearly values respect, privacy, and consideration.

His favorite places to eat in San Francisco: Samuelsson enjoys the Ferry building and all it has to offer. He recommends "the Mexican food stand behind the building" because "it has the most amazing breakfast burrito." The Slanted Door and Coi are other favorites.
The difference between food in San Francisco and food in New York: Both cities are incredibly "magical in different ways." Out of the two, "New York has a true reflection of the world. The entire world is right there. However, New York doesn't have the same sort of relationship to farmers. The relationship, the bond that the chef has with farmers, that was started by Alice and the Berkeley hippies is still something that is very San Francisco."

The ingredients he can't live without: Anything in season. Samuelsson enjoys the farmers' markets and is quick to point out that New York City has over 42 farmers' markets.

On a typical night at Merkato: The restaurant is so new that he is focusing on communicating. It's his goal to teach everyone (the customers, his staff, food writers, the purveyors) the "elegant nuisances of African food." Although the majority of African ingredients can be found in 13 mom and pop stores, Samuelsson hopes that in the future African ingredients will be common and found in stores nationwide.

His tip for the everyday home cook: Understand the seasons. Look at food as you would clothes. Just as you wear certain things in the Winter and other things in the Summer, you should do the same with food. Even fish has seasons. If he were to serve a meal tonight, he would use wild salmon and pair it with delicious heirloom tomatoes. He says, "rather than try and make complicated dishes, make simple dishes that highlight the food that's in season."

What he thinks of his pal Rocco DiSpirito: Samuelsson feels Rocco is tragically misunderstood by the food industry. He believes Rocco is the best chef in America and is sad that one teeny mistake ruined his reputation as a chef. He's also confident that Rocco has what it takes to make a come back

After speaking with the chef, I was eager to get home and practice what he preached. The next time I'm in New York, I hope to eat at one of his restaurants.

Source

Savory Sight: Norwegian Fish Market

YumSugar — Tue, 27 May 2008 15:00:21 -0700

Depending on how much you like seafood, fresh-fish markets can be near paradise or unpleasantly stinky. Since I love just about any kind of ocean bounty, especially when it's fresh, I'm drooling over the photos of the Bergen, Norway, fish market that FinnLover recently posted in my Savory Sights group.

This was FinnLover's first visit to her new hometown fish market, which features live fish, high-end seafood dishes, and everything in between. According to FinnLover:

As you walk around the counters, the fishermen offer pieces of their product to taste, and everything is packed so the tourist can bring some stuff back home, like gravlax, smoked salmon, dried whale, peppered fish, caviar . . . There are also several kiosks that sell sandwiches, fish and chips, king crab legs, and warm dishes with salmon and shrimps.

Don't forget to share your own yummy food photos in the Savory Sights group. To see more mouth-watering pics of the fish market, read more.

King crab legs:

Scandinavian open-face sandwiches:

A plate of sweet chili shrimps and salmon with potato salad:

Different kinds of caviar, about $8 each:

Reader Poll - Horizontal Kitchens: Love It Or Hate It?

YumSugar — Thu, 09 Aug 2007 12:43:31 -0700

Kitchen Goddess group creator Twinkle, recently mentioned how trendy horizontal kitchens have become in her neck of the woods. Although she likes the way they look, she wonders about their practicality. She also wonders what you think of them. So do tell, do you love the idea or hate it?

'Wich of the Week: Smoked Salmon With Wasabi Cream Cheese

YumSugar — Wed, 11 Mar 2009 14:00:12 -0700

I don't often buy German-style dark rye bread, but when I spotted some at Trader Joe's the other day, I knew it would be perfect for the Swedish-inspired salmon sandwiches I'd been wanting to make. I ditched the original recipe's finger-sandwich suggestion and made full-size but dainty sandwiches instead. Layering smoked fish on dark bread definitely has a Scandinavian feel, but the wasabi cream cheese adds an eye-opening Japanese kick.The nutty bread combined with velvety fish, creamy avocado, and even creamier spread makes for a cold sandwich that's hearty enough for dinnertime. My only complaint was that the wasabi - which I love - was too subtle. Next time, I'd mix in more, and if you like the tingly mustard, I suggest you do the same. To get the easy recipe, read more.

Smoked Salmon Sandwiches With Avocado and Wasabi Cream Cheese
Modified From Dave Lieberman

Ingredients

1 tablespoon wasabi powder
2 teaspoons water
8 ounces cream cheese, room temperature
8 slices German-style rye bread
1 ripe Hass avocado
1/2 lemon
8 ounces smoked salmon, thinly sliced

Directions

Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese and stir with a rubber spatula until well combined.

Place all bread slices on work surface. Spread each slice with a thin, even layer of the cream cheese.

Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh from one half. Slice the each half into 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
Cover each bread slice with a single layer of salmon, followed by a layer of avocado slices.

Top each sandwich with remaining slice of bread.

Makes 4 sandwiches.

Print recipe with images | without images

Noteworthy Nibbles - June 12 to 18, 2008

YumSugar — Thu, 12 Jun 2008 15:00:47 -0700

Well, you all know what I'm doing this weekend: Heading to the Food & Wine Classic in Aspen, one of the food world's most important and awesome events. But if you can't join me, don't worry: There are plenty of food festivals to go around. From strawberries and sushi to barbecue and banana splits, the yummy celebrations are all over the map (literally). Here's a look at some of the highlights from around the country:

Winston-Salem, NC: Twin City Rib Fest - June 12-14
Lockhart, TX: 36th Annual Chisholm Trail Roundup BBQ - June 12-15
Wilmington, OH: Banana Split Festival - June 13-14
Crawfordsville, IN: Strawberry Festival - June 13-15
Aspen, CO: Food & Wine Classic - June 13-15
Long Beach, CA: Sushi and Sake Festival - June 14
San Francisco, CA: 54th Annual North Beach Festival - June 14-15
Niagara, ON: Niagara New Vintage Festival - June 14-22

More local food events, so read more.

Romulus, NY: Scandinavian Festival - June 15
Palm Springs, CA: Palm Springs Restaurant Week - June 15-20
New York, NY: Creme de la Creme - June 16
Crewe, VA: Virginia Chicken Festival - June 18
London, OH: London Strawberry Festival - June 18-24

Hyper Kids? Try Fewer Artificially Colored Foods

YumSugar — Mon, 14 May 2007 06:58:31 -0700

You might want to keep your kids away from the crazy colored foods. A new British study is showing a link between artificial food coloring and hyperactivity in children. Scientists at England's University of Southampton, tested five different colorings on both three-year olds and eight and nine year olds. The amounts used in the study were comparable to that which an average child might consume in a day. All additives tested in the study are ones that are approved for use in the EU - however some of those colors are banned in the US (as well as Scandinavian countries). The full findings are not yet available, but should be published soon. Somehow I'm not surprised, a 2004 study showed similar results.

Source: Press TV

Reader's Recipe: Swedish Meatballs

YumSugar — Tue, 13 Mar 2007 07:53:27 -0700

This week's reader's recipe comes from the Kitchen Goddess herself, Twinkle. These divine looking meatballs are served with potatoes and lingonberry jam. I personally love the way sweet and savory go together and can't wait to taste that combination.

To check out her recipe for authentic Scandinavian Meatballs (she lives there, this is as authentic as it gets folks!), read more

Recipe submitted by TeamSugar member Twinkle

Meatballs are a staple here in Scandinavia and today I decided to have a go at making them from scratch. They were delicious and so easy to make. My husband, the resident expert on Swedish meatballs, said my meatballs were even better than his mother's.

Ingredients
1 pound (500 grams) ground meat
3 slices white bread
1/2 cup (1 1/2 dl) milk
1 egg
3/4 cup (2 dl) finely chopped leeks
Butter and oil for frying

Method
Mix the egg and the milk in a bowl. Cut off the crust of the bread and place in the bowl so that the bread soaks up the liquid and gets mushy. Mix in the ground meat and the leek. Season with salt and pepper and let it rest for 10 minutes. With wet hands, make small balls of the mixture. Fry them in oil and butter for 10 minutes. Make sure that they are done by testing one.

Serve with any form of potatoes and some lingonberry jam.

Thanks for submitting this recipe Twinkle, I can't wait to give it a try!