Gazpacho

Serves 4


8 plum tomatoes
1 cucumber
1/2 green bell pepper
1 garlic clove
1 Tbs sherry vinegar
olive oil
pepper
salt


Combine the tomatoes, cucumber, green pepper, garlic and sherry vinegar in a blender and mix until the texture becomes a thick liquid. Depending on how sweet the tomatoes are, you may have to add some more vinegar. Add the olive oil, season with salt and pepper, and blend again. Refrigerate for at least half an hour.


Garnish the soup bowls with a few cubes of cucumber, tomato, green pepper and croutons. 

Flank Steak with Chimichurri Sauce

Recipe courtesy of Emeril Lagasse


Ingredients

1 1/2 cups dry sherry
1/2 cup sherry vinegar
1 cup thinly sliced red onion
2 tablespoons minced garlic
1/2 cup olive oil
One 1 1/2- to 2-pound flank steak
2 teaspoons salt
1 teaspoon freshly cracked black pepper

Chimichurri Sauce (recipe follow below), for serving

Chimichurri Sauce
1 cup extra-virgin olive oil
2/3 cup sherry vinegar
2 tablespoons freshly squeezed lemon juice
1 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
3 tablespoons minced garlic
2 tablespoons minced shallots
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon crushed red pepper

Cooking Directions

1. In a shallow non-reactive bowl that is large enough to hold the steak, combine the sherry, sherry vinegar, red onion, garlic, and olive oil. Stir to blend well. Lay the steak over the marinade and turn so that it is coated on both sides. Wrap the bowl loosely in plastic wrap and refrigerate overnight, turning the steak occasionally.

2. Pre-heat your grill to high.

3. Remove the steak from the marinade (discard the marinade), and season it with the salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Remove it from the grill and let it rest for 5 minutes, then thinly slice the steak across the grain, and serve it with the chimichurri sauce.

How to Make Chimichurri Sauce:

1. Combine the olive oil, vinegar, lemon juice, parsley, basil, garlic, shallots, and oregano in a food processor, and pulse until well blended (do not puree).

2. Stir in the kosher salt, black pepper, and crushed red pepper.

3. Transfer the sauce to a non-reactive bowl, cover it with plastic wrap, and set it aside for at least 2 hours and up to 6 hours at room temperature. (The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days.) This recipe makes about 2 1/2 cups of sauce.

Pizza Dough

Recipe courtesy of Food Network, Tyler Florence

• 2 packages active dry yeast
• 2 teaspoons sugar
• 2 cups warm water (100 to 110 degrees F.)
• 2 tablespoons kosher salt
• 6 cups unbleached all-purpose flour, plus more for dusting
• 2 tablespoons extra-virgin olive oil, plus extra for bowl

Directions

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.

If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

Recipe makes 2 large pizzas (15")

Guacamole

6 avocados

• 3 lime
• 2 chile peppers (preferably serrano)
• 1 yellow onion
• 1 garlic clove
• Cilantro (about 1/2 cup finely chopped, stems included)
• Olive oil
• Salt & pepper
• 
  
• Scoop the flesh of the avocados into a mixing bowl and mash with a fork. Some chunks are nice. Chop the onion, mince the garlic and chiles. Finely chop the cilantro and add everything together. Drizzle some olive oil, and season with salt and black pepper. Refrigerate for a few hours before serving.

Lufsa

Lufsa is served as a compliment to bacon, or "bräckt skinka" (lightly fried ham).


1 kg potatoes (about 10 average sized potatoes)
2.5 dl milk or cream (1 cup)
1 tsp salt
1/2 tsp white pepper
1 yellow onion - can be omitted
1 garlic clove


Coarsely shred the potatoes and onion. Add milk and spices and mix. Pour mixture into a oven proof casserole and bake for 45 minutes (350 degrees F).

Hasselbackspotatis (Potatoes)

Hasselbackspotatis is served as a complement to a steak or sliced meat.


8-12 oval potatoes
3 Tbs butter
1 Tbs breadcrumbs
2 Tbs dry, shredded cheese (parmesan works great)


Peel the potatoes. Place the potatoes one by one in a wooden spoon. Cut thin slices so that the knife stops while hitting the wooden spoon. This way, the potatoes are still holding together in the bottom. Place the potatoes with the side that is cut up in a oven proof casserole. Brush with melted butter and sprinkle with salt. Bake in the oven for ca. 30 minutes (435 degrees F), basting with the butter now & then. Sprinkle the potatoes with bread crumbs and shredded cheese and continue to bake for an additional 10-15 minutes until golden brown.


Serves 6 people.

Quich Lorraine

Pie dough:
3 dl flour (1 1/4 cups)
125 g butter (1 stick + 1 teaspoon)
1.5 Tbs water


Filling:
3 dl shredded cheese (1 1/4 cups)
3 eggs
3 dl milk (1 1/4 cups)
1 tsp paprika
1 hg smoked ham in cubes (not fully 1/2 cup)


Spread the dough in a pie and poke some holes with a fork to avoid bubbles when baking. Bake in oven for about 10 minutes (390 degrees F). Reduce the oven to 350 degrees F.


Whisk the eggs and milk together. Add shredded cheese, paprika and cubed ham. Pour the mixture into the baked pie shell and continue baking for an additional 15-20 minutes (reduced heat per above) until the filling firms up.


Serve with salad.

Sangria

Adults only - contains alcohol


Simple syrup:
2.5 dl sugar (1 cup)
2.5 dl water (1 cup)
Dissolve sugar and water together over low heat until the mixture is clear. Set aside and cool completely.


1.5 l inexpensive red wine (2 bottles)
1 dl Grand Marnier or Triple Sec (0.4 cup)
2 oranges
1 Granny Smith apple
1 pear
1 lemon


Mix wine and simple syrup together. Add liquor and squeeze the juice of one orange into the mixture. Squeeze the juice from 1/2 of the lemon. Slice the remaining fruits (1 orange, apple, pear and half a lemon) and combine with the wine mixture. Chill overnight before serving.


Fill 3/4 of an ice filled glass with sangria and top with club soda. Make sure there is some fruit in each glass.

Caipirinha

Recipe Courtesy MarthaStewart.com - Adults only - contains alcohol


Servings: 6 - 8 people


4 limes
2 cups confectioners' sugar
2 cups fresh lime juice (about 16 limes)
1 1/2 cups cachaça


Cut each of the 4 limes into 8 wedges. Muddle the lime wedges and sugar with a wooden spoon in a pitcher. Add fresh pressed lime juice  and cachaça until the sugar has dissolved. Pour the caipirinhas into ice-filled glasses.


Can be made the day before and stored in the fridge before serving. Pour the caipirinhas into ice-filled glasses and serve.


This drink is very easy to drink, but be careful as it is very strong in alcohol and will make you dizzy if consuming more than 1 glass.

Turkey with Herbs and Citrus

Recipe courtesy Giada De Laurentiis, Food Network

Prep Time:

45 min

Inactive Prep Time:

30 min

Cook Time:

3 hr 0 min

Level:

Easy

Serves:

8 to 10 servings

Ingredients

• 1 (14 to 15-pound) turkey, neck and giblets reserved
• 1 orange, cut into wedges
• 1 lemon, cut into wedges
• 1 onion, cut into wedges
• 6 fresh rosemary sprigs
• 6 fresh sage sprigs
• 6 fresh oregano sprigs
• 7 tablespoons unsalted butter
• 2 tablespoons herbes de Provence
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 6 cups canned low-salt chicken broth (approximate amount)
• 1/3 cup all-purpose flour

Directions

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

Green Bean Casserole

Courtesy Food Network, Alton Brown

Ingredients

For the topping:

• 2 medium onions, thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko bread crumbs
• 1 teaspoon kosher salt
• Nonstick cooking spray

For beans and sauce:

• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet panwith nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to aboil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth andsimmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Servings: 4 - 6 people

Gräddglass (Ice Cream)

You will need an ice cream machine for this recipe.


This is an old Swedish recipe for simple ice cream. We use it as a base and add "flavor of the day".


4 egg yolks
1.25 dl sugar (1/2 cup)
2 dl whipping cream (0.85 cup)
2 dl 2% milk (0.85 cup)
1 Tbs vanilla extract or other flavor of choice


Whisk egg yolks and sugar until fluffy and light in color. Add liquid whipping cream and milk. Stir until the mixture is smooth. Pour the mixture into the ice cream machine and churn until mixture has the consistency of ice cream. Freeze a few hours before serving.

Gräddglass (Vanilla Ice Cream)

4 egg yolks
1 1/4 dl sugar (1/2 cup)
2 dl whipping cream (0.85 cup)
2 dl 2% milk (0.85 cup)
1 tsp vanilla extract


Whisk egg yolks with sugar until the mixture is light and fluffy. Add whipping cream and milk and mix until smooth. Pour mixture into ice cream machine. Let the ice cream machine do it's thing until the texture is of your liking. AddFreeze for a few hours before serving.

Brie en Croute

(6-8 servings)


1 sheet puff pastry
1 round brie cheese
1/4 cup brown sugar
1/4 cup chopped walnuts
egg wash 


Lightly roll the sheet of puff pastry on a floured surface to remove the fold marks. Move the dough to a baking sheet. Half the cheese horizontally and put the bottom half CUT SIDE UP in the center of the puff pastry. Sprinkle brown sugar and walnuts on top of the cheese. Add the top cheese half CUT SIDE DOWN and wrap the puff pastry around the cheese. Don't worry if the puff pastry doesn't cover the whole cheese. You can add sugar and walnuts on top of the tower to make it look nice. Brush the puff pastry sides with egg wash.


Bake for ca. 20 minutes in the middle of a 400 degrees F oven. Allow the cheese to settle for ca. 5 minutes before serving. Serve with fruit and crackers (pear slices, grapes etc.)


Origin: Combining brie en croute recipes for a family favorite.

Brie en Croute

Number of servings:  4 - 6 appetizer sized servings


1 sheet frozen puff pastry
8 oz round brie cheese
1/4 cup brown sugar
1/4 cup chopped walnuts
1 egg


Thaw the puff pastry and roll the dough out slightly on lightly floured surface. Half the cheese horizontally, and place the bottom half CUT SIDE UP in the center of the puff pastry. Sprinkle the brown sugar over the cheese and add the walnuts. Place the top half CUT SIDE DOWN and wrap the puff pastry around the cheese. If the puff pastry does not cover the top of the cheese, add some brown sugar and walnuts on top to make it look




Serve the brie warm with fruit and crackers (sliced pear, grapes for example)

Balsamic Strawberries with Ricotta Cream

Courtesy CHEF_MEG @ SparkPeople


Number of servings: 4


1 cup part-skim ricotta cheese
1 Tbs honey
1/2 tsp vanilla extract


Mix ricotta cheese, honey and vanilla until mixture is smooth. Refrigerate at least 2 hours.


3 Tbs balsamic vinegar
1 1/2 Tbs brown sugar
16 oz strawberries, hulled and quartered
1 Tbs fresh basil


In a small saucepan, combine the vinegar and sugar. Stir until sugar has dissolved. Bring mixture to a boil and reduce to a simmer; heat for 3 minutes. Remove from pan and allow to cool completely. In a mixing bowl, combine strawberries and basil with the vinegar mixture. Divide equally among 4 glasses. Top with ricotta cream. Serve chilled.

Swedish Pancakes

(Batch makes ca. 10 pancakes)


1 cup flour
Pinch of salt
2 1/2 cups milk
3 eggs
2 Tbs butter


Mix flour and salt in a bowl. Add half of the milk and whisk to a smooth batter. Add the remaining milk, eggs and melted butter.


For best result, use a cast iron pan. Make sure you give the iron ample time to heat up before pouring the first batter into the pan.


Serve immediately with fresh squeezed lemon and confectioners' sugar ... OR ... maple syrup for an US version.


Original source: Adjusted recipe from Vår Kokbok

Welcome Friends

Welcome to Family Food Favorites. Whenever you crave those Swedish pancakes, or grandma's cookies, simply look for the recipe here, whip it together and ENJOY!