Today's Brunch ( Read more... )

I like Swedish meatballs, but they're kind of a pain in the butt to make. Lately, though, I've been picking up a few little tricks to make them less trouble, and a lot more worthwhile. I guess sometimes you have to move to America to improve on a Swedish recipe ( Read more... )

This variant on a recipe I found on the internets worked rather well last night. The slits in the meat were deep enough that the garlic mixture didn't over-cook and lose its wonderfully garlicky pungency. Very yum. As usual, I forgot to deglaze the pan for gravy. Recipe also works nicely if you add cherry or apricot preserves to the garlic ( Read more... )

So, I think I have uncovered the secret to getting the salmon hash right. The trick is in pan searing the salmon separately and then adding it back into the hash at the end. ( More details behind the cut )

I bought some baby asparagus late last week, and only used less than half. Foolishly, I didn't think to bag the rest before putting them in the fridge. Come yesterday, the spears were looking very sad indeed: floppy and wilted from dehydration. "Well, hydrate, then," thinks I. So I cut off the bottoms, as you'd do with cut flowers, and popped ( Read more... )

In comments betnoir asks about a recipe for glögg -- a traditional Swedish drink in the Yuletide. As I mentioned to her, easiest is to just buy a bottle of mix from Ikea -- or Cost Plus, for that matter. But doing it yourself is about equally trivial. It's just mulled wine. Here's approximately what I learned at my mother's knee ( Read more... )