Swedish meatballs



When I think of Sweden I immediately think of IKEA. I love the cheap and stylish furniture that helped me get through college. When I think of IKEA I also think of their food court and their swedish meatballs. If only I could get a hold of some lingonberry sauce to make this perfect. Mmmm. 

For the meatballs:

• First preheat the oven to 200 degrees F. 

•  Mince a small red onion and a spinng onion. In a small skillet melt tbsps of butter and saute the onions with a little salt and pepper for about 2 minutes.

• Peel a large potato and boil for about 10 minutes. Once the potato is cool enough grate it.

•  In a large bowl mix the potato, onion mixture, 1 kilo of ground beef, 1 egg, tsp nutmeg, 1/2 tsp pepper, 1/2 tsp paprika, 1/4 cup of flour and 1/4 cup of milk. You should be able to form little balls with your hands. If it´s too wet add a little more flour and if it´s too dry add a little more milk.

• In a large skillet melt some butter. Brown the meatballs 4 to 5 at a time before putting them in a 9 x 13 pyrex dish. Use a slotted spoon because you want to reserve the juices for the sauce.

For the sauce:

• You will need a 1/4 cup of flour, 2 tbsp a cup of butter, a cup of sour cream, 2 tbsp rosemary, 3 cups of stock and a tsp of pepper.

• Whisk in the flour with the drippings. After the flour is browned add the other ingredients and whisk for about 2 minutes until it reaches a simmer.
• Pour the sauce over the meatballs and bake them in the oven for about 25-30 minutes.

• Serve over pasta.

Humba (a healthier version)

 So one night I decided to create a Filipino feast for everyone. God I love Filipino food. I was originally going to make lumpia but I couldn´t find the right wrappers here. I´m still a little scared of making my own wrappers from scratch. Instead I made humba and pancit.

This version of humba (sugar braised pork belly) doesn't taste exactly like the normal kind but it still has an amazing flavor.

Ingredients: 

1 kilo of pork (I used a mixture of tenderloin and pork chop) 

3 cloves garlic minced

1 red onion minced

about 2 tsp of fresh ginger minced

3 to 4 bay leaves

5 to 6 dried mushrooms

2 tsp whole peppercorn

1/4 cup brown sugar

4 tbsp rice wine vinegar

1/2  cup light soy sauce

1/4 cup dark soy sauce

2 cups water

2 tbsp flour

Instructions:
1. In a bowl mix together the vinegar, soy sauce,  water, sugar, and peppercorn.
2. Take the pork and cut into large chunks. Season with salt and pepper.
3. In the pot that you will use to braise put a little oil and brown the pork pieces. Set the pork aside on a plate.
3. Add a little more oil to the pot and toss in the garlic, ginger, and onions.
Make sure the garlic doesn't burn.
4. Put the pork back into the pot. Incorporate the
the sauce from step 1.
5. Put a lid on the pot and put the pot in the oven (use the lowest setting). Keep in the oven for 1.5 hours.
6. Take the pot out of the oven and put on the stove top. Simmer for 20-30  more minutes. At this point incorporate the flour so the sauce can thicken. You can also take the mushrooms and cut them into smaller pieces.

Serve over some steamed rice.
Pancit recipe coming soon!

Orange Currant Scone

According to Wikipedia scones are a type of quick bread that first originated in Scotland. Of course when I think of scones I think of England, but huh who knew? So here was my attempt at making this wonderful tea time snack:

Ingredients for the scone:

2 cups flour

1/2 cup sugar

2 tsp baking powder

125 g butter softened

1/2 cup currants

zest from 1 orange

3/4 cup plain yogurt

1 egg

For the glaze:

1 egg white

1 tbsp powdered sugar

Instructions:

1. Preheat oven to 350 degrees.

1. Sift together the dry ingredients: flour, sugar, and baking powder.  

2. Create a well in the middle of the dry ingredients and add the orange zest, butter, yogurt, egg, and currants. Fold everything together.

3. Create a a round ball and flatten. Place in your springform pan. The dough shouldn´t be touching the sides of your pan.

4. Bake for about 30 minutes.

5. Create the glaze. Take the scones out of the oven and brush the glaze over the scones. Put the scones back into the oven for another 5-10 minutes.  

6. Let the scones cool for at least 10-15 minutes before serving.

My half eaten scone with my coffee. Come on off course it´s coffee.

Korean Green Onion and Beef Soup

Well here is some Korean inspired food. Katie unfortunately (or fortunately) introduced Lizzie to foodgawker. This resulted in Lizzie sending me a recipe to make. Good thing I have so much time on my hands! Oh summer.

Ingredients:

• 1.5 liter water
• 3/4 kilo beef
• 1 red onion
• 10-15 garlic cloves
• 2 chilies
• bowl full of oyster mushrooms
• 7-10 scallions 
• 3 tbsp soy sauce 
• 3/4 cup sesame oil  
• salt and pepper

Instructions:
Boil the beef in the water, onion and garlic for about 1 hour. Take out the beef, onion, and garlic. Set aside the beef and stock. Discard the onion and garlic.

Seasoning: coursely chop two chilies, use 3 tsp of chili paste, 3 tbsp of soy sauce, 2 tsp salt, 5 minced  garlic cloves, and 3/4 cup sesame oil. Put all of the ingredients into a skillet for about 5 minutes making sure it doesn't burn.

Take 6 scallions and cut them into thirds. Blanch them in boiling water for about 2 minutes. Remove onions from the water and put them in a bowl. Put a little salt and pepper in the water and toss in the oyster mushrooms. Blanch for 2 minutes. Take out the mushrooms and put them in a bowl. Drizzle some sesame oil on the mushrooms and make sure every piece is coated.Set aside the water for later.

When the meat is cool enough to handle shred it. Put 2 tbsp of the seasoning  on the beef and massage/mix thoroughly.Put the remaining of the seasoning on the green onions and mix thoroughly.

 Reheat the beef stock again. Once it gets close to boiling start adding the meat, onions, and mushroom. If there isn't enough liquid use the water you set aside for the blanching. Add salt pepper and more spice to taste. Simmer for about 10 minutes or until the onions are completely wilted.

Mafe a West African Peanut Dish

Mafe is a traditional stew of the Wolof people from Senegal and Gambia.

If not using leftover meat saute the meat of your choice for about 5-10 minutes. Set the meat aside.

Heat oil ad saute 1/2 red onion minced,1.5 tbsp minced ginger, and 2 minced garlic cloves for 2 to 3 minutes. Add 2 tsp smoked tabasco sauce and a tbsp of paprika.

Add 1 tbsp apple cider vinegar, 3 tbsp tomato paste, 1 diced tomato, 1 cup chicken broth, 2 diced carrots , and 4 tbsp peanut butter. Simmer for 5 minutes stirring a little.

Add your meat. If using 2-3 cups diced leftover roasted chicken you need to simmer everything for about 10 minutes. If using non leftover meat simmer for about 30 -40 minutes until the meat is tender. Add water as necessary so that it keeps its stew like consistency. If you are making a vegetarian dish you only need to simmer for about 10-15 minutes depending on the type of veggies you are using.

Image coming soon. I just got so hungry that I forgot to take pictures! Good thing my roommate Jessie loves this dish and has taken up making it.

Food From Around the World

So during the summer work is nonexistent. To keep myself from pulling my hair out from the stress of not working I cook a lot more. I've taken a few requests from my roommates about what they want to eat. Also to give myself a challenge I've decided to try making food from different countries. We have a map in our living room that I sometimes throw things at (paper airplanes, magnetic darts). I've challenged myself to make a dish/dessert/drink from whichever country it lands on. It's been fun and yummy.