Unlike a lot of my American friends, I'm not swamped with 40 C/90 F kind of weather over here in Stocktown (an affectionate name for Stockholm). However, you still get parched over here, and there's nothing like a cool glass of lemonade, no?
My problem with lemonade is that simple syrup you make at the beginning. I've circumvented it a bit by just using as little hot water as possible and eyeballing sugar which turns out right more or less.
But! There's an even better and fizzier way to make lemonade! There's something called 'fruktsoda' which is basically a sweet soda with no flavor in it. You add a hefty squeeze of lemon, and smush a few blueberries in it, and voila! Wild Blueberry Lemonade soda!
You heard it here first, people!
Wild Blueberry Lemonade
1/2 liter of sweet carbonated soda
1/2 large lemon
20 wild blueberries
Combine.
The best part is munching on the blueberries after your lemonade is gone. it's refreshing, and good for your eyesight and brain. Also, the 'fruktsoda' you can buy here in Sweden has a lot less sugar than other brands.
Thursday, July 30, 2009
Wednesday, July 29, 2009
Crossover
I don't usually mix food and poetry, but in this instance I really enjoyed this article by Mark Dow: Terminology & Ice Cream.
It was also an interesting blog post because the writer is a creative writing teacher (presumably) at Hunter College which is a post that I would probably flirt with since it's a creative writing post and located in New York. That is, if I finally wind up publishing some of my own poetry and decided to live in New York again.
In any event, this last week, someone lectured me about sweets and sugar in general. It made me laugh a little because Thai people hover over their food with a spoonful of sugar, or vinegar, or chili flakes, or fish sauce, or all of the above to make sure the dish they receive is the perfect balance of the sum of all those flavors.
Today, I enjoyed a marvelous dessert made of pandalus leaf flavored pancake filled with toasted coconut, served with vanilla ice cream, and a syrup infused with toasted coconut-ty goodness served at Restaurant Malaysia on Luntmakarsgatan (closer to Odengatan).
I guess it's just not so simple to explain to some, but, to me, oh, the sweetness is worth it!
It was also an interesting blog post because the writer is a creative writing teacher (presumably) at Hunter College which is a post that I would probably flirt with since it's a creative writing post and located in New York. That is, if I finally wind up publishing some of my own poetry and decided to live in New York again.
In any event, this last week, someone lectured me about sweets and sugar in general. It made me laugh a little because Thai people hover over their food with a spoonful of sugar, or vinegar, or chili flakes, or fish sauce, or all of the above to make sure the dish they receive is the perfect balance of the sum of all those flavors.
Today, I enjoyed a marvelous dessert made of pandalus leaf flavored pancake filled with toasted coconut, served with vanilla ice cream, and a syrup infused with toasted coconut-ty goodness served at Restaurant Malaysia on Luntmakarsgatan (closer to Odengatan).
I guess it's just not so simple to explain to some, but, to me, oh, the sweetness is worth it!
Wednesday, July 15, 2009
Red Currants and Wild Cherries
It's that time of the year again when the red currant bush fairly bursts with these red plump berries which are far too sour to eat off the bush, yet tantalize you with possibilities.
I've been experimenting with apricot, golden raisin and walnut bread, which was delicious, but I think needs more walnuts, and I'm still feeding my starter, but haven't dared to use it yet!
Anyway, we were viciously attacked by these fierce biting insects while picking the currants, and I got bitten twice before realizing I should have my wellies on instead of my flip-flops.
So now we're drying red currants in the oven at 140 F/60 C for 2-3 hours with the stems on and picked over.
I'm also sitting around with bunches of wild cherries. I made a French (clafoutis) dense moist cake with them last time, pits included (as traditionally is done), but it was a bit of an ordeal picking out every 10 pits in each bite.
Lastly, we made a batch of elderflower champagne and it looks like the yeast process is working because our plastic sterilized bottles feel taut because the natural CO2 is developing. We'll let it ferment for another week before we try a bottle (excitement).
We're leaving for the northern Sweden country house soon. Potato dumplings and wild blueberries, here we come!
I've been experimenting with apricot, golden raisin and walnut bread, which was delicious, but I think needs more walnuts, and I'm still feeding my starter, but haven't dared to use it yet!
Anyway, we were viciously attacked by these fierce biting insects while picking the currants, and I got bitten twice before realizing I should have my wellies on instead of my flip-flops.
So now we're drying red currants in the oven at 140 F/60 C for 2-3 hours with the stems on and picked over.
I'm also sitting around with bunches of wild cherries. I made a French (clafoutis) dense moist cake with them last time, pits included (as traditionally is done), but it was a bit of an ordeal picking out every 10 pits in each bite.
Lastly, we made a batch of elderflower champagne and it looks like the yeast process is working because our plastic sterilized bottles feel taut because the natural CO2 is developing. We'll let it ferment for another week before we try a bottle (excitement).
We're leaving for the northern Sweden country house soon. Potato dumplings and wild blueberries, here we come!
Monday, July 06, 2009
<3 Belgian Pralines
I'll say it plainly ... the best chocolates in the world are fresh pralines from Belgium.
This is a box of Marcolini chocolates:
When my boyfriend flew to Belgium for work, I told him if he didn't bring me a box of fresh pralines from Belgium, I wouldn't let him in the door!
Though Marcolini is only one of many fine establishments holding to the fine chocolatey ways of the Old World, I'll just have to wait for another visit to Belgium to enjoy them.
However, there is a Marcolini in New York! If you're fortunate enough to live in Belgium, Paris, London, Kuwait, Tokyo or New York make sure you swing by and savor a few of these delights for me.
This is a box of Marcolini chocolates:
When my boyfriend flew to Belgium for work, I told him if he didn't bring me a box of fresh pralines from Belgium, I wouldn't let him in the door!
Though Marcolini is only one of many fine establishments holding to the fine chocolatey ways of the Old World, I'll just have to wait for another visit to Belgium to enjoy them.
However, there is a Marcolini in New York! If you're fortunate enough to live in Belgium, Paris, London, Kuwait, Tokyo or New York make sure you swing by and savor a few of these delights for me.
Wednesday, July 01, 2009
Not So Fast Quiche Redux
Forgive me for no pictures of late, I'm out in the countryside without the appropriate connective elements.
The restaurant Bla Porten is a famous old establishment on Djurgarden in Stockholm. My vegetarian friend ordered the quiche (a dish I often overlook), and it was full of spinachy-feta goodness. Since I like my eggs sooooo many ways already, adding a quiche to my repertoire was not my first thought, but I had time to mull it over, and I had some puff pastry stashed in the freezer, and for the first time in ages I had bought feta.
Because of the Vasterbotten mini pies I had made earlier, it wasn't such a far leap to think of a spinach and feta based pie either. I looked up some recipes, but ultimately had to come up with my own -- one which was spicier and with a dash of Asian panache. Unfortunately, this recipe is not nearly as quick to prepare and eat as I would like it to be, but during the summer I assume you could bake it in the morning, keep it chilled during the day, then bring it up to room temperature before serving it for dinner, this recipe makes more sense if you're feeding a larger group of people.
The Non Quiche Quiche
two sheets of puff pastry
50 grams spinach (1 1/2 oz) squeezed of water if frozen
1/2 white/yellow onion minced
1 t sesame seeds
1/2 t red chili flakes
50 grams (1 1/2 oz) feta
2 eggs beaten with a dollop of sour cream
1 T salted butter
salt and freshly ground black pepper to taste
Preheat oven to 400 F/200 C.
Thaw puff pastry sheets (about 20 minutes).
While the puff pastry sheets are thawing, mince the onion and saute it in butter over medium high heat. When the onion starts to look translucent, add the sesame seeds to toast and distribute evenly. Add the 1/2 teaspoon of chili flakes and stir for a minute. If you have defrosted spinach, squeeze all the juices out before adding it to the pan. If you have fresh spinach, fry it in the pan until the mixture is quite dry.
Fit pastry sheets to a pie form, trimming as you go. Prick the crust all over with a fork and bake for 10 minutes.
Blend eggs with a dollop of sour cream (milk is an acceptable substitute). When the pie crust is ready, add the onion and spinach mixture to the crust, crumble the feta over the spinach, and pour the egg mixture evenly over the top.
Bake at 375 F/175 C for about 20 minutes, or until egg mixture is set.
Serve with a salad and some chilled melon for a summer meal. I have to say that the chili flakes and toasted sesame seeds give the regular spinach-feta taste profile a new zing. Toasted pine nuts would also be a great substitution if you have them already in your pantry.
The restaurant Bla Porten is a famous old establishment on Djurgarden in Stockholm. My vegetarian friend ordered the quiche (a dish I often overlook), and it was full of spinachy-feta goodness. Since I like my eggs sooooo many ways already, adding a quiche to my repertoire was not my first thought, but I had time to mull it over, and I had some puff pastry stashed in the freezer, and for the first time in ages I had bought feta.
Because of the Vasterbotten mini pies I had made earlier, it wasn't such a far leap to think of a spinach and feta based pie either. I looked up some recipes, but ultimately had to come up with my own -- one which was spicier and with a dash of Asian panache. Unfortunately, this recipe is not nearly as quick to prepare and eat as I would like it to be, but during the summer I assume you could bake it in the morning, keep it chilled during the day, then bring it up to room temperature before serving it for dinner, this recipe makes more sense if you're feeding a larger group of people.
The Non Quiche Quiche
two sheets of puff pastry
50 grams spinach (1 1/2 oz) squeezed of water if frozen
1/2 white/yellow onion minced
1 t sesame seeds
1/2 t red chili flakes
50 grams (1 1/2 oz) feta
2 eggs beaten with a dollop of sour cream
1 T salted butter
salt and freshly ground black pepper to taste
Preheat oven to 400 F/200 C.
Thaw puff pastry sheets (about 20 minutes).
While the puff pastry sheets are thawing, mince the onion and saute it in butter over medium high heat. When the onion starts to look translucent, add the sesame seeds to toast and distribute evenly. Add the 1/2 teaspoon of chili flakes and stir for a minute. If you have defrosted spinach, squeeze all the juices out before adding it to the pan. If you have fresh spinach, fry it in the pan until the mixture is quite dry.
Fit pastry sheets to a pie form, trimming as you go. Prick the crust all over with a fork and bake for 10 minutes.
Blend eggs with a dollop of sour cream (milk is an acceptable substitute). When the pie crust is ready, add the onion and spinach mixture to the crust, crumble the feta over the spinach, and pour the egg mixture evenly over the top.
Bake at 375 F/175 C for about 20 minutes, or until egg mixture is set.
Serve with a salad and some chilled melon for a summer meal. I have to say that the chili flakes and toasted sesame seeds give the regular spinach-feta taste profile a new zing. Toasted pine nuts would also be a great substitution if you have them already in your pantry.
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