Gravlaks

Ingredients

2 1/2 lb salmon fillets (with skin on)
3 tsp white pepper
4 tbsp salt
4 tbsp sugar
2 bunches of dill

How to prepare

First the traditional norwegian recipe for marinated salmon All salmon for curing should first be frozen for a few days to get rid of Eventual bacteria Put dill in a tray, lay 1 salmon fillet on top mix salt, sugar and pepper and rub This into both fillets put dill on top of first fillet, then put other fillet, meat Side down on top put rest of dill on top cover with foil and a light weight then Cure in fridge for 2 – 3 days turn fish every day when serving scrape off spices, Slice thinly and serve with dill/mustard sauce.

Share

Meat dumplings

Ingredients

1 egg
1/2 cup water
2 tbsp mashed potatoes (optional)
1/2 tsp salt
2 cups flour
Meat filling
1 small onion
3 tbsp butter
chopped cooked beef
chopped mushrooms, cooked (optional)
salt & pepper

How to prepare

Mound flour on kneading board. Beat egg with water and salt slightly and carefully pour into mound of flour. Mix and add the mashed potatoes. Knead until dough becomes elastic. Cover closely with warm bowl and let stand about 10 minutes. For easier handling, divide the dough in half. Roll our very thing, cut in 2″ squares.
Run cooked beef through grinder. Chop onion fine and lightly brown in butter. Add chopped mushrooms and fry very slowly. Add meat and seasoning. Cool before using.
Place half tsp of filling a little to one side on each squares. Moisten edge with water. Fold over and press edges together. Join the two upper corners. Drop into salted boiling water and cook until they float to top.

Share

Polish Bigos (Sauerkraut Stew)

Ingredients

4 lb sauerkraut
1 lb beef cubes
1 lb smoked butt
1 lb spareribs
1/4 lb bacon
1 lg can tomatoes
2 cup water
4 lb cabbage head
1 lb loin pork chops
1 lb smoked kielbasa
1/2 cup onions (chopped)
1 oz mushrooms (dried)
2 tbsp flour

How to prepare

Brown the beef, pork and spareribs in a lg heavy pot. Put the browned meats and the smoked butt with 1 cup of water into a separate, covered pan and simmer until tender, the pork chops about 1/2 hour, the butt about 1 hour, beef 1 1/2 to 2 hours and spareribs 2 hours. Pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Chop the cabbage fine and add to sauerkraut. Cover and cook until cabbage is tender, about 30 min.. Remove lid and keep pot on a very low simmer.In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture. Remove the meats from the second pan as they become tender. Cut away fat and bone and cut into sm pieces. Add to sauerkraut mixture. skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 min. and serve hot.Yield: 16 servings

Share

Belgian waffles

Ingredients

1 pkg dry yeast
2 cup lukewarm milk
4 eggs, separated
1 tsp vanilla
2 1/2 cup sifted flour
1/2 tsp salt
1 tbsp sugar
1/2 cup melted butter

How to prepare

Dissolve yeast in milk, add egg yolks and vanilla add dry ingredients stir in melted Butter beat egg whites until stiff (in another bowl), and fold into mix slowly let Rise about 45 minutes preheat waffle maker, and bake about 3/4 cup batter per waffle Bake longer, or use 1/2 cup for crispier waffles this sour cream belgian waffles Recipe is nice because it doesn’t have to rise so you can use it immediately or mix It and leave it in the refrigerator overnight for morning.

Share

Dutch pea soup

Ingredients

1 1/2 lb dried green split peas
2 1/2 qts water
1/3 cup diced salt pork or bacon
1 1/2 cup chopped celery
1 1/2 large onions, chopped
2 carrots, diced
1 bay leaf

1 pigs knuckle
1 smoked ring sausage or kielbasa
salt as necessary (start with one tsp )

How to prepare

Rinse peas in colander under cold water. Place in a large kettle. Add the water. Cover and let stand overnight. Or boil two minutes and let soak one hour. In another pot, cook the salt pork about 5 minutes. Add the vegetables and cook until tender but not browned. Add salt. Add this mixture, the bay leaf and the pigs knuckle to the peas. Cover and bring slowly to a boil. Reduce heat and skim off foam. Simmer gently for at least two hours. Remove pigs knuckle and bay leaf. Separate meat from pigs knuckle. Discard bones and bay leaf. Shred meat and reserve. Keep warm. W/a potato masher, mash any solid chunks of vegetables. Soup should have a smooth consistency but should be so thick as to allow a fork or spoon, inserted in the center, to remain upright! If it isn’t, simmer a little longer. Add salt as necessary. Cut sausage into serving size pieces and cook in the soup for about 5 minutes. Remove to a platter and serve on the side with the shredded pigs knuckle. Note: this soup is much better if prepared a day in advance and allowed to stand overnight. In that case it is advisable not to thicken soup too much the first time. Please be warned that all simmering should be done very, very slowly. Check frequently to insure that soup does not burn at the bottom of the kettle, or a bitter taste will result.

Share

Dill pickle soup

Ingredients

1 cup margarine
1/2 cup flour
1 1/2 qt chicken broth
12 oz dill pickles, shredded or fine chopped (1 1/2 cups)
1 cup white wine/chicken broth
1/2 md onion, fine chopped
3 tbsp sugar
2 tbsp vinegar
1 tbsp worcestershire sauce
4 garlic cloves, minced
2 tsp salt
1 tsp dill weed
1 tsp curry powder
1/2 tsp white pepper
2 bay leaves
2 cup warm milk
Dash green food color, opt
Croutons, opt

How to prepare

In a lg kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients ; bring to a boil over med. Heat. Reduce the heat; add milk. Remove bay leaves. Add food color and garnish with croutons.

Share

Potato latkes

Ingredients

1 egg
1 small onion, cut up into chunks
2 tbsp flour or matzo meal
1/2 tsp salt
1/4 tsp pepper
3 med potatoes (russet or idaho), peeled and cut into smallish chunks

How to prepare

Combine all but the potatoes in the food processor and process until smooth. Add potatoes and process until fairly smooth. Heat about 1/2″ oil in large skillet, preferably a heavy one. Fry the pancakes each with about 1/3 cup batter. Flatten them into about a 4″ circle. Fry until good and brown, turning only once. Keep warm in oven set to 200 f until serving with sour cream or applesauce.

Share

Aebleskiver

Ingredients

2 cups of flour
1/2 tsp salt
2 tsp sugar
1 tsp cardamom, ground
1 tsp baking soda
3 eggs
1 3/4 cup of buttermilk, more or less
The peel of 1 lemon, shredded
4 tbsp oil (for the baking)
Thin slices of apple or dollops of apple sauce

How to prepare

Mix flour, salt, sugar, cardamom, baking soda and the shredded lemon peel beat egg Yolks and buttermilk and mix with the flour add the oil and let the batter rest for 30 minutes then whip the egg whites and flip them into the batter, which is then Poured into a pitcher heat the aebleskive pan and pour a little oil into each Depression for the first batch of aebleskiver (with the oil in already the batter You won’t need to add further oil into the depressions) fill 3/4 of the depression With batter turn the aebleskiver with a fork when they begin to set/stiffen and Raise at the edge before you turn them, you may add a thin slice of apple or a Dollop of apple sauce in each turn the aebleskiver several times while baking to Make sure they’re done you poke a wooden stick or a knitting-needle (!) Into the Aebleskiver – if the batter sticks to the pin, you’ll have to bake them a bit longer Serve the aebleskiver with strawberry jam and sugar on the side.

Share

Highliner’s salmon chowder

Ingredients

1 lb salmon fillets, boneless & skinless
1 cup onion, chopped
1 cup potato, diced
1/4 cup celery, chopped
1 tbsp polyunsaturated margarine
2 tbsp water
2 tbsp flour

1/4 tsp white pepper
1/4 tsp dried dill weed
1 can (8 oz) stewed tomatoes
2 cans (13 oz ea) evaporated skim milk
1 cup part-skim mozzarella cheese, grated
2 tbsp parsley, chopped

How to prepare

1. Cut salmon into 1″ pieces; set aside. 2. In saucepan saut

Share

Egg noodles – makaron

Ingredients

1 large egg
1/4 tsp salt
1 cup flour
1/2 egg shell of water

How to prepare

Mound four on a board. Make hole in center, drop in egg and salt. Mix with knife and add water. Knead until dough is smooth. Flour the board and roll out very thin. Place sheet of dough on a cloth and let dry until not the least sticky and yet not too brittle to handle. Sprinkle the sheet well with flour, fold into a tight roll. Slice the roll in thin threads, toss the threads up lightly on board to dry. Boil in salted water until the noodles rise to the top. Strain and give them a cold water bath. This is a small recipe but egg noodles may be made in quantity and stored in a covered jar.

Share