![Salmon Baked in Papillote with Dill & Thyme]()
by Yvonne Maffei | Feb 24, 2013 | American, Cooking Techniques & Kitchen Tips, Fish & Seafood, French, Recipes, Scandinavian
Salmon is one of the easiest types of fish to make on a regular basis. It’s thick texture stays together nicely when cooking, so whether you’re frying, grilling or baking it, it tends to stay together really well. This is great news for novice cooks or those who are a little intimidated to cook fish at all. And winter is a great time to have salmon because it’s super high in Vitamin D.
If you watch enough of the news or programs like the Dr. Oz Show, you’ve probably already seen recent reports that so many people are low in the ever important Vitamin D that protects our bodies and our immune systems from all types of diseases. (more…)
![Swedish Crab Canapes]()
by Yvonne | Jan 4, 2010 | Appetizers & Snacks, Fish & Seafood, Sandwiches & Burgers, Scandinavian
Ok, I know I’m really pushing this whole Scandinavian food thing here. Most people weren’t really turned on to the Norwegian Veal Scallops in Cream Sauce.
Why? I have no idea, because when you actually try them you’ll truly enjoy veal in a whole new way you’ve not probably tried before. Open minds and open taste buds are critical aspects of the food-pleasure marriage.
I’m not the only one who needs a reminder to try new things. Sometimes we just get too comfortable or too lazy to make something new and ‘exotic’ to us.
Enough said.
I’m definitely new to savoring as well as preparing all things Scandinavian, but I have tried some nice things at Ikea, like their open-faced shrimp sandwich–ok, I’m sure Swedes out there will bash me for saying that’s real Scandinavian cuisine, but other than a few Swedish pancakes made by my college roommate many moons ago, I really haven’t opened my tastebuds to such a wonderful and fresh array of flavor in a long time.
I’ve been yearning for something different. Different to me.
Which is why I thought you must also just give these Swedish Crab Canapés a try, especially if you’re too comfortable or too lazy to invite guests over for a light snack or appetizers. No one will know how easy it was, but insha’allah they’ll love that you went slightly out of your way to serve something a bit different.
(This very simple recipe was in last month’s issue of MB Muslima magazine as part of the Scandinavian Cuisine featured in My Halal Kitchen‘s monthly food contribution)
This is not only a wonderful party appetizer, but can also be a healthy snack. If you want an alternative to a tuna sandwich, spread the crab mixture onto large pieces of bread and make yourself a sandwich out of it.
Swedish Crab Canapes
(Makes 2 dozen appetizers or 3-4 sandwiches)
Ingredients
6 ounces (170 grams) real crab meat
1 tablespoon white grape or apple juice
1 tablespoon chopped fresh dill
1 tablespoon small capers
1 tablespoon butter
1 tablespoon all-purpose flour
1 egg yolk
1 cup heavy cream
24 quarter-size crackers or 6 pieces of large toasted bread, preferably rye or pumpernickel
Directions
In a large mixing bowl, combine the crab meat, juice, sea salt, dill and capers. Set aside.
In a small sauce pan, melt the butter. When it begins to froth, add the flour and stir with a wooden spoon until you’ve made a roux*, or paste. Keep stirring until you’ve removed all the lumps. Remove from heat.
In a small bowl, crack the egg yolk and add the heavy cream. Whisk both ingredients together then add this mixture to the roux you just made. Stir until smooth. You’ve just made a sauce.
Add the sauce to the crab meat mixture. Use a fork to separate the crab meat and blend into the sauce, then use a large spoon to finish mixing, until all ingredients are well combined. Taste for seasoning at this point and add anything you feel is needed.
Dollop crab mixture onto crackers or toast for appetizers or spread mixture onto large pieces of bread for sandwiches.
*a roux is a blend of fat (in this case, butter) and flour done to create a thickener for sauces.
by Yvonne | Jan 1, 2010 | Red Meat Dishes, Scandinavian
My most recent food interest has cast me far away into the land of the Nordic countries of Finland, Sweden, Denmark and Norway. I never imagined I would find such an incredibly clean and tasty way of cooking and choosing ingredients from lands far colder than Chicago.
I’ve learned by watching cooking shows such as New Scandinavian Cooking and A Perfect Day (website is not working), that chefs like Tina Nordstrom and Andreas Viestad really appreciate good, seasonal and local food as well as incorporating the spices and methods brought into their respective Sweden and Norway via conquest and travel of the Vikings and others.
When I was asked to write a monthly recipe column for MB Muslima Magazine, an online magazine for Muslim women, I was given the freedom to select the type of cuisine that would be featured each month. For some reason, I chose to feature Scandinavian food for the month of December- I figured the cold we experience in the Midwest would give rise to some creativity on my part to seek out traditional dishes from traditionally very cold places such as those.
Here’s a peek at just one of the dishes I selected as being part of the Scandinavian cuisine featured in MB Muslima last month. If there’s a good response, I may just post more of the recipes I’ve developed myself or created by other chefs…from Scandinavia.
Norwegian Veal Scallops in Cream Sauce
If you haven’t had veal this way before, it’s worth every effort to give it a try. It’s not a very time consuming recipe if you plan ahead to get the ingredients and ask your butcher to be sure to cut the bones out of the meat for you. The creamy sauce seems to silken the meat in your mouth, satisfying the palate with every delicious bite.
Serves 2-4
Ingredients
3 tablespoons unsalted butter
3 tablespoons olive oil
¼ cup chopped scallions
4 large boneless veal steaks, cut to ½ in. thickness
sea salt, to taste
black pepper, to taste
1 cup whole milk sour cream
½ cup goat cheese (I prefer using the Montchevre brand because it is one of the least expensive brands and is also made using vegetable rennet)
Directions
- Preheat oven to 220°
- Add 1 tablespoon of the butter to a large, deep sauté or saucepan over medium heat. When the butter begins to foam, add 1 tablespoon of the olive oil.
- Once olive oil has been warmed, add the scallions and cook until they just become translucent. Remove them from pan and set aside, keeping any remaining butter/oil in the pan.
- Add the rest of the butter and olive oil to the pan. Once the foam from the butter begins to subside, add the veal steaks. Allow enough room for each one to cook- do not overcrowd the pan.
- Fry the veal over medium heat, about 4-5 minutes on each side, or until each side has begun to brown nicely.
- Remove veal from pan and place on a baking sheet lined with parchment paper. Keep the veal warm in the preheated oven.
- Return the cooked scallions to the sauté pan. Fry over medium-high heat until they begin to brown. Once they brown, lower the heat and add the sour cream and cheese. Add salt and pepper. Using a wooden spoon, immediately begin to stir all lumps out of the mixture. Do not let the mixture bubble or burn. Taste for seasoning and adjust, if necessary.
- Return the warmed veal to the sauté pan. Lower heat to a simmer and continue to cook for 3-5 minutes, uncovered. Best when served immediately, but if you cannot serve immediately, keep an eye on the sauce.
–Bismillah-