Ok, I confess…..
If you ask me to recommend a good book, I probably would give you a cookbook. If I go on vacation, I would rather go to the food markets than seeing the sites. If you tell me about your day, I might ask you what you ate…
I know, I’m a FOODIE!!
I love food. I never really thought about it much as me being a foodie, but if you always talk about food and relate to life in general by adding on experiences with food, I guess you just have to face it. You are a foodie. Nothing wrong with that.
But in my defense, this is how I grew up.
My mother worked with food her whole life. I was around pots and pans from an early age. My mother always cooked everything from scratch. She baked, she cooked, she pickled, she made preserves….. She did it all. How can you not be affected by that?
I actually didn’t realize that not everybody knew how to cook.
Not everybody buys a whole fish, cleans it , fillet it and then makes a little “something..something” with it.
Salmon mousse & Gravlax.
1/2 lb. of smoked salmon for mousse
(1/2 lb. of smoked salmon for lining the bowls for the mousse. Can be eliminated.)
1/2 lb. fresh salmon
1/2 cup heavy cream
3-6 black pepper corn
1 bay leaf
Dill for decoration
A couple of bowls or containers to use for pouring the mousse into.
Add the fresh salmon to a pot of water. Add pepper corns, bay leaf and squeeze half the lemon into the water. Throw in the peal. Let the water just cover the salmon. Let it come to a boil. Let the salmon boil for about 2 minutes. Turn off the heat. Let the salmon cool in the water. While the salmon is cooling down, put the smoked salmon in a food processor. Grind it down. Make sure it becomes more of a thick paste. (Add a little heavy cream if it is too thick to grind.) When the boiled salmon has cooled down a little, add it to the smoked salmon in the food processor. Break off the meat. Make sure not to add any bones or spices. Just the boiled salmon flesh. Mix together. Pour in a couple of tea spoons of the heavy cream so that the salmon paste can mix. (At this point, the mixture is a little thick.) When the two salmon kinds are well mixed, pour mixture into a bowl. Squeeze a little of the lemon juice into salmon mixture. Add in non whipped heavy cream. Use a spatular, and “fold” in the cream. Keep adding until the salmon paste is feeling less thick and lumpy. It should feel more as a smoothie in the consistency.
Take slices of smoked salmon and line the inside of a bowl or container. (This can be eliminated. If you prefer to pour mousse directly into bowls, use plastic wrap as liner. This will make it easier to remove mousse from bowl.)
I usually make a couple of smaller bowls then just one big one. (You can easily freeze any extra little container of mousse.) When inside walls are well covered, pour in mixture to center of bowl. Fill almost all the way up to edges of the smoked salmon “lining.” Cover with plastic wrap and let cool down and settle, in the fridge. It is great if the salmon mousse can sit over night in. When mousse has stiffened up, turn mold upside down onto a plate. Decorate with a sprig of dill.
I usually decorate with dill around the salmon mousse. Another more “festive” or spectacular decoration is to dissolve some gelatin into white whine. See directions on gelatin package. Let it stiffen up in the fridge. When the whine has become a gelatin, use a fork and “scrape” it out of the bowl. This will look like crushed ice. If you spread the “ice” around the salmon mousse, it will look absolutely fantastic.
The salmon mousse absolutely melts in your mouth. It is very nice to drink some “bubbly” to it.
It is always nice to add a small frozen strawberry or raspberry into the glass.
My mother used to love this one food magazine “All about food”. She had stacks and stacks of them. You know, how people collect things….My mother collected these magazines. I all of a sudden noticed in my 30’s or so, that I started having little piles of the same magazine. Hm…. What about that apple again??
When I was little, I remember my grandmother calling on the phone talking about what she had eaten that day. Things like a “fantaaastic sandwich. With an absolutely looovely piece of ham and gorgeous vegetables.”
So, if this is how you grow up, no wonder you become the same.
And it isn’t just me. My 2 brothers both cook. My sister does too. We all have our food pantries stacked. Just like mom. “In case you can’t get to the store.” Or, “In case there is an emergency.” But do you need enough food to last for months??? When my husband and I moved into our house, I told him we absolutely had to build a food pantry in the basement. We also needed to have an extra freezer down there. “Just in case.”
Keeping in mind, I have been damaged by my environment” , it now means that I don’t bake a cake using a box mix. I don’t buy a frozen dinner. Even if it promises on the box to taste “Exactly like home-made!”
I love having dinner parties and BBQ’s for friends and family. It is a great time to try new things and revisit old favorites. I started working on a cookbook. While testing recipes on people, I found that I actually liked giving tips on cooking, teaching and recommending. I have been pushing this one person to write a food blog, not even thinking that I actually should write one myself. I just happened to look in to it, and liked the idea.
So, I would love to welcome you to my food blog.
I will share recipes and food experiences with all of you.
Since I am a Swede, and there is a favorite Swedish dessert, let me share that with you.
Or “Svenska pannkakor” as we say at home.
Makes about 12-14 pancakes
2 cups of milk
1 cup of flower
1 large egg
1 pinch of salt
butter for frying (or oil if you do not like butter).
1 1/2 cup of fruits or berries. Use any kind or your favorites.
1-3 tbsp. of brown sugar.
1 sprig of mint for decoration
Mix the flower, milk and salt well in a bowl. Make sure there are no lumps. Add the egg. Mix well. Put the batter aside and let it rest.
Take 1/2 of the rinsed fruits and berries. Add to a pan. Add sugar. One table spoon at a time.
Be sure to taste so that it doesn’t get too sweet. Simmer on low/ medium heat. Let the fruit and berries melt down creating a syrup. This will take about 10 minutes or so.. Depending on what kind of fruit or berries you are using. If you need to cook longer, do so. You can also prepare this ahead of time.
When you have a nice syrupy juice, take off the heat. Use a sift to press out the last precious drops of your syrup. Use the back of a spoon to gently press down the fruit /berry mixture.
Heat up a frying pan/ skillet on medium high heat. Add a teaspoon of butter to pan. Use butter/oil to every other pancake. Add one ladle full of batter to the frying pan. Pour it into the center of pan. Make sure the batter distributes well into edges. You do this by lifting the pan up and swirling it slowly. Some flours thickens up more then others. If you feel the batter is a little too thick, just “thin out” with a slightly bit of milk.
You know the pancake is ready when it is starting to “dry up” on the surface and when the edges are starting to turn golden brown. Use a “turner” to lift up the pancake and flip it onto the other side. It takes less time on the second side of the pancake to brown. When ready, fold in half and the fold the half into a quarter. Lift onto platter. Decorate with berries or fruit. Poor on the syrup. Decorate with a sprig of mint.
Some people loves to eat some whipped cream to the pancakes. You could also sprinkle over some powdered sugar. It looks very pretty.
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