Swedish Chef signing in..

[Swede 45]

Hi guys! new to this forum and happy to find a recipie/cooking section!
I´m a trained chef by profession and enjoy cooking just as much private as I do when I get paid.. :razz:

Will be able to thow in some recipies here soon.. requests?:razz:

[Artful]

Welcome Swede 45, so what is your favorite kind of meal to whip up?

[petroid]

Welcome Swede 45, so what is your favorite kind of meal to whip up?

Meatballs! Duh! Lol

[DougGuy]

I have a buddy in Sweden, it took me forever to convince him to cook in a covered grill and use hickory wood for smoke..

[Swede 45]

Thank!
Well Artfull, I like almost all kind of food.. as long as its cooked from basic with quality ingrediences and with care! I don´t care for industrial pre-processed ****!
To much addatives and chemicals.. and the foodindusty and I aren´t on the same page on the definition of "meat"! Ofcourse, if you´re an educated customer you can choose the good stuff!
As a hunter I hold game close to my heart as a chef as well.. both as basic everyday food and at a more fancy dinner when i cook for friends and family..
Potatoe pancakes with fried salted porkbelly and homemade lingonberry jam.. i can eat my self to an early death on that..:razz:
Also "kroppkakor".. a sort of tennisball sized boiled potatoedumplings filled with salted porkbelly, onions and allspice, served with melted butter and cream.. *droool!*
Plain workingclass food that fills your belly..

Petroid: you´re right.. meatballs are also in the same category of classics.. yumyum!
Good thing with meatballs, you can make a billion varities.. meatmix, spices and what you serve along..

Dough: Yeah, The avarage Sven Swede are still stuck in bbq caveman style.. Big open flames and burnt meat!
Lowtemp bbq in a covered grill are starting to catch along with glacings,rubs and cooking to a proper coretemp, but most people still uses that big lid on their Webers just to put out the flames after their are done cremating their fine meat!:shock:
Hickory are not a domestic wood here, so hickory chips are only available at well stocked bbq specialists.. but smoking are not a unknown procedure.. traditionally we smoke fish and meat with Alder wood and fresh twigs from juniper..
I have a good stash of apple and cherry wood for my smoking.. :razz:

[Artful]

so to make homemade lingonberry jam you must be where fresh lingon berries are available - does that mean your in Sweden?

[quilbilly]

My father used a lot of recipes from the"old country" and I don't remember a one of them, just how good some were like his special butter cookies. I may have questions especially about any new ideas for cooking wild mushrooms. P.S. - I have always wondered if your roe deer are good eating. Anyway - welcome to our group!!

[MaryB]

I have some nordic heritage, never got the recipes I wanted from my great grandmother from Norway.

[Swede 45]

Artfull: Yep.. thats right.. I live in Sweden.. and frosen lingonberries will do in a pinch, or out of season of fresh ones..
I don´t know how close in tast cranberries are? Never had any cranberries fresh.. just juice, and thats pretty similar?!

Quilbilly: theres a bundle of different buttercookies.. try to descripe them and I´ll se if i can get you a recipie?
And mushrooms.. theres lots of edible ones and I don´t know what you have around there ?
I usually fry them up with butter,salt and black pepper.. also good in creamsauces.. also goes ino game stews..
Yes, the Roedeer is delicious, one of my favorite game. A hindleg roast with thyme and rosemary seasoning, served with a yellow chantarelle sauce and ovenbaked potatowedges.. yumyum !

[quilbilly]

Since yellow chanterelles are so common around here in the fall, tell us more about your yellow chanterelle sauce. We also have several types of edible boletes and russula "shrooms" in my neighborhood. We have to get up into the high mountains for king boletes (porcini) that are found during huckleberry picking season if there have been summer rains. There is quite a cadre of "shroomers" on the board from all over the U.S. and I have learned a lot about what the rest of the U.S. has to offer. I love chanterelle soup.

[Lloyd Smale]

bring on those venison recipes!!!

[No_1]

Welcome aboard!

[reloader28]

Welcome friend.
I have Norwegion blood in me. Potatoe pancakes are awesome. I aint had them in quite a while though.
A couple times a year we make potatoe dumplings but ours are called Krube. Not sure of the spelling.
Excellent eating. Especially the next day (if theres any left) sliced and fried in a pan.MMM MMMMMM

You cant get much better eating than that, but very filling.

[Swede 45]

Thanks, well I better put up some recipies then..*S*

Yep, Krube (or klubb) is similar to Kroppkakor.. but not the exact same.
There are of course alot of regional variations on the dumpling theme.. what kind of potaoes, what kind of pork and spices and what kind of flour you are using..

We start with some.. Meatballs! ;-)
Same recipie that I had for dinner myself today!

(I use metric terms here.. easier for me.)
By the way, I usually doesn´t cook by recipies, I wing it by taste as i go along!

Lingonberry jam ( good idea to make this a day in advance)

250 gram of frosen Lingonberries
(cranberries might do? I´ve never tried!)
1 dl of sugar
1 splash of cognac (about ½ tablespoon)
1 piece of cinnamon (about 2 inch?)
Mix it all gently in a bowl and let it sit so the suger dissolves in the juice from the berries as they thaw.
Mix now and then but do not mush the berries.
Store cool after the suger has dissolved.

Meatballs my way.. (this served 3 today.)

500gram of minced meat (Use a mix for best result, to lean= dry, to fat=just greasy)
(Lean moose and wild pig in my case, beef/pork will do for those who dont have game.)

½ fine chopped yellow onion (And I mean fine !! do not use a blender to chop onions, that will turn the onions sour!)
½ dl white breadcrumbs
1 egg
A splash of pilsner type beer
Salt/pepper
1 tablespoon of course mustard
A pinch of thyme and rosemary

Sauté the onion in a pan at medium heat with some butter. Onions should be shiny and soft, not brown!
Let the onions cool..

Put breadcrumbs in a bowl, soak with beer. Just enough to damp the crumbs.
Put in the egg, mustard, onions and mix it all.
Blend in the meat, season with herbes, salt and ground black pepper by taste.
Do not overwork the mix, just use clean fingers or a spoon. No machines!
Let the mix rest in the fridge for 15 min.


Cream sauce
5 dl of cream (30-40% fat, like cooking/whippingceam)
1 dl of beef or game stock (if you use liquid concentrate, powder or cube, you choose and dilute in water by instructions)
salt and pepper
soysauce

Form the mince into balls. Golfball size is to big! (cold water on your hands makes it easier to form the balls)

Fry the balls on medium heat in a pan with a knob of butter, turn them over gently until brown and cooked through. Place them on a plate to rest, cover with tinfoil to keep warm.

Turn up the heat and deglace the pan with the stock. There´s a lot of good flavour there! (Unless you have burnt the butter!?)
Pour in the cream and reduce on high boil to a rich sauce with a smooth creamy texture. Ad a few drops of soysauce for colour.
Salt and pepper by taste.

Serve with fresh boiled potatoes. Beer or milk to drink, water in a pinch.. wine doesn´t fit with the jam.
(A good chef tastes everything along the way.. including the beer and cognac!:razz:)
Enjoy !
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[jaysouth]

Welcome. I am a retired chef, having learned my craft on the job. Once I was a guest for dinner on a Swedish merchant ship. For appetizers, there was sill (some kind of herring?) Lax (smoked salmon) and shrimp sandwiches with sliced boiled eggs and lots of different cheeses. It is hard to remember exactly because of the passage of time and copious quantities of Aquavit consumed. The entree was boiled beef tenderloins with a dill sauce with boiled potatoes and green beans. Dessert was more cheese and more aquavit.

A couple of days later I was aboard for breakfast. Basted eggs over cheese slices on bread and kippers (smoked herring) I was offered a shot of aquavit to wash away the taste of the fish, but sadly declined because of a pressing day's work.

Good memories.

[TXGunNut]

Welcome! Looking forward to more tips and recipes. Please don't burn up all the alder wood, it makes good charcoal for black powder. ;-)

[Artful]

My Mom had a Scandinavian christmas cookie she got from a friend and made until her passing...

Fattigmann (sp?)

Ingredients:
5 egg yolks
5 tablespoons sugar
5 tablespoons heavy cream
1 tablespoon cognac
Half of 1/8 teaspoon (or less) cardamom
1 egg white
3 to 3-1/2 cups flour (300 til 350 gram)
Oil for deep frying.
Preparation:
Whip egg yolks and sugar until light golden in color.
Whip heavy cream and fold into batter.
Add spices and cognac
Whip egg white stiff and fold carefully into batter.
Add about 200 gram (3 cups) flour.
Retain remainder of flour for rolling out the dough.
Cover dough and place in a cool area overnight.

Use the remainder of flour to roll out the dough.
Use flour sparingly

Less flour used for rolling will result in better cookies.


Method:
Divide dough into small manageable portions.
Roll out dough very thin. Cut into triangles or diamond-shaped cookies 2” x 3”,
and make a slit in the middle with a knife and pull one point of the dough through the slit to create the traditional look.Taste just as good without it.


Use a deep fryer for making these cookies or you can use a heavy cooking pot filled with oil.

Heat oil and drop the fattigmann cookies carefully into oil and fry until light golden in color.
Place the finished cookies on a tray covered with double paper towels to drain off excess fat.

Dust them with powdered sugar/confectioners sugar and cool.
My mom put lace dolly over them before dusting to give a pattern.

Store in lined airtight container to keep crisp when cooled.

[Shiloh]

Ostkaka. Swedish cheese cake.

When I think of Swedish chefs, the guy from Sesame Street always come to mind.

Shiloh

[quilbilly]

And now to more important subjects. What are you shooting and do you hunt local moose (elk) with cast boolits??

[Swede 45]

Artfull: this is funny.. I never heard the name Fattigman (poor man) before, but I recognized the pastry when reading the recipie!
The proper name is "Klenäter" that actually comes from "Klenod" that means something "small, expensive and finely crafted" !
Klenäter was a pastry for rich, noble and kings in the yr 1400-1500 :razz:
The Swedish king Gustav Vasa had them as favourites!

Shiloh:
This is how a hardcore Swedish chef makes donuts!
http://www.youtube.com/watch?v=EGetrJFc7zw
With cast boolits of course!! :lol:

Quilbilly: I sure do hunt moose, but not with cast.. I know of noone that does.. the law is a bit picky on what bullets you can use on game here..
I only getting started with casting and plan only to cast for my 38spl, and in future for my .45acp
My other handguns and rifles has to settle with jacketed.. :sad:

Calibers I shoot are 38spl/357mag, 9mm, .40S&W .45acp..
22lr, 22 Savage HP, 6.5x55, 308win, 9.3x57, 6.5x57R, 401WSL, 12ga and 20ga

[gkainz]

My grandmother made Fattigmann - the cookbooks from the Norwegian ladies of the church in Northern Minnesota all have that recipe. There's so many Christmas cookies I loved and can't recall the names of - I guess I need to start going thru the recipes one at a time and see what they turn out to be. I do remember the ebelskivers, swedish pancakes (a crepe with a different name?) and the rosettes were awesome. I never did fall in love with the lefse, but Grandma's fish cakes were heavenly.

[Swede 45]

I see.. Fattigmann is the norwegian name.. thats why I never heard it before.
No matter what the name.. theyre good!

[shooter2]

Welcome!

I grew up with a Swedish mother and a German Father. Goose for Christmas and Turkey for Thanksgiving.

My Grandad, a first generation immigrant from Ulm, Germany, made a wonderful Sausage with beef and Pork (using a pigs head I think), and enough garlic so you could smell it a block away. If you might have a recipe for that and Swedish sausage it would tickle me. I can get a passable Swedish sausage from a place in Nebraska, but the German sausage has eluded for many years. Looking forward to your recipes.

BTW, do you still have to shoot a running target in order to get your hunting license for Moose?

[Swede 45]

Shooter: That sausage your granddad made was probably some german one? Sweden has a lousy tradition on sausages.. here traditional sausages where made of lowquality meat, bonescrape, fat and ****... Germans have a more quality approach to sausages.. and theres uncountable variations!
Swedish sausages are often very finecourse and bland, often with fillouts as potatoes, pearl barley and such.. lots of fat and no spices except for salt and pepper.. Most german sausages are more meaty and spicy, either on garlic, paprika or herbes.

Yes we do.. To pass the hunters exam for big game, you have to qualify on runnig target. And then you´re good.. no required yearly test.
But as we often hunt in parties on leased land, or as paying guests on some larger landowner land or forrest/timber company land, the hunt leader can and often do, require you to show a recent proof of qualification. The huntleader is the guy whos responsible of rules, safety and such during the hunts. So to save his bacon, somewhat, if things go sour he can require a level of marksmanship of participants.
So the weeks ahead of the season the ranges are crowded with old grumpy guys that tries to qualify! And that time is the only time they been at the range since last yr!

I practice regular both on the running moose, and pig range. Especially the pig is good practice, since on driven hunts or when hunting with dogs the only shot you get, is lightning fast ones.. much faster than on the average moose..

[jaysouth]

Welcome!

I grew up with a Swedish mother and a German Father. Goose for Christmas and Turkey for Thanksgiving.

My Grandad, a first generation immigrant from Ulm, Germany, made a wonderful Sausage with beef and Pork (using a pigs head I think), and enough garlic so you could smell it a block away. If you might have a recipe for that and Swedish sausage it would tickle me. I can get a passable Swedish sausage from a place in Nebraska, but the German sausage has eluded for many years. Looking forward to your recipes.

BTW, do you still have to shoot a running target in order to get your hunting license for Moose?

Here is the grand-daddy of sausage recipes: http://lpoli.50webs.com/AlphabeticalList.htm#COOKED