Sunday, April 29, 2012

Västerbotten Cheese Pie

It’s time for World on a plate is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish. This month the theme is picnics.  There are so many items you can make using the picnic theme – Swedish Meatballs, Swedish Pancakes, or Swedish cinnamon rolls.  Those are all very delicious for a picnic.

But another common thing to eat in Sweden are savory pies, they can be eaten hot or col.  Today I have choose to make the famous Västerbotten Cheese Pie.

Västerbotten is a region in Sweden, located way up north. Västerbotten cheese is s a very strong and sharp cheese, and it has tiny holes in it. It’s sometimes described as Swedish parmesan. You can eat it as is, as a side dish at a crawfish party, or with crème fraîche, finely minced red onions and bleak roe. You can find Västerbotten cheese in a few cheese stores, sometimes IKEA carries it and you can also get it online.

Print Recipe

Västerbotten Cheese Pie

Yield: 1-9” pie

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

1pie crust

3 eggs

10 oz (300 ml) heavy cream

7 oz (200 g) grated Västerbotten cheese, or any other sharp, tasty cheese

pinch of cayenne pepper


Directions:

Make the pie crust in a 9” form but do not bake it. Preheat the oven to 350F (180C). Whisk together the eggs, cream, cayenne and cheese, and fill the pie shell. Bake for about 25-30 minutes until the filling is set, and lightly golden. Eat at room temperature, or cold.


Adapted from Anne Skoogh


Few other savory Tarts/Pies/Quiches:

One Year Ago: Tomato and Green Bean Salad
Two Years Ago: Carrot Cake with Coconut Frosting



Monday, April 23, 2012

Roasted Vegetable Tart

These days i am looking to make things that i can easily eat during breakfast, lunch or dinner.  I do not always get the time to cook during the day (since this little one who is 8 weeks old now is keeping me busy) and i still need to eat healthy, so i try to make things i can easily store and warm up.  This is a great little tart that you can eat any time of the day.  It could also be called a quiche, or just savory tart either way it is delicious and very light. Usually my quiche and quiche and quiche are pretty hardy and I love them, but this one is light and delicious and you don’t feel that you over ate during brunch.

Print Recipe

Roasted Vegetable Tart

Yield: 8 servings

Prep Time: 60 minutes

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Ingredients:

1 pie crust


Filling:

2 red bell peppers

11 tbsp olive oil, divided

1 small butternut squash, cut into 1" cubes

Kosher salt

Freshly ground pepper

1 small red-skinned sweet potato, peeled, cut into 1/2" cubes

4 oz of cherry tomatoes, cut in half

1 tbsp balsamic vinegar

2 small onion, thinly sliced

1 small fennel bulb, thinly sliced

2 tsp fresh thyme leaves, divided

4 oz fresh goat cheese, crumbled

2 large eggs

3/4 cup heavy cream


Directions:

Preheat oven to 425F. Make the pie crust in a 9” or 10” glass or pie dish then let cool and set aside.


Change the over temperature to 450F.


Arrange racks in upper and lower thirds of oven; preheat to 450°. Using a small paring knife, cut around stems of bell peppers. Lift out stems with seeds and discard. Transfer whole peppers to a small baking dish; drizzle with 2 tbsp. oil. Roast on upper rack, turning peppers occasionally, until tender, about 40 minutes. Transfer peppers to a small bowl; cover with plastic wrap. Let stand for 15 minutes. Peel peppers, then tear into strips. Set aside.


Meanwhile, toss butternut squash and sweet potato with 4 tbsp. oil in a small bowl to coat. Season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast on lower rack for 30 minutes. Set vegetables aside.


Line another rimmed baking sheet with parchment paper. Toss tomatoes with vinegar, 1 tbsp. oil, and a pinch of salt and pepper in a medium bowl. Arrange tomatoes, skin side down, on prepared sheet. Roast on lower rack until tomatoes are beginning to brown and are tender but not mushy, about 15 minutes. Set aside.

Meanwhile, heat remaining 4 tbsp. oil in a large skillet over medium-high heat. Add onions and fennel; cook, stirring frequently, until parts of vegetables are slightly softened and others still crisp, 5–6 minutes. Season with salt and pepper. Set aside.


Change the oven to 350F.


Scatter onion-fennel mixture over bottom of tart crust. Top with butternut squash and sweet potato mixture and roasted peppers. Scatter 1 tsp. thyme over. Top with goat cheese and tomatoes.


Whisk eggs and cream in a small bowl; season lightly with salt and pepper. Slowly pour egg mixture over vegetables. Scatter remaining 1 tsp. thyme on top.


Bake tart until filling is set and pastry is golden brown, 50–60 minutes. Let stand for at least 10 minutes. Serve warm or at room temperature.


Note: You can do the pie crust a day ahead and also prepare the vegetables a day ahead. And if you are having a dinner party or brunch you can just put it together and bake the day off.


Adapted from: Bon Appetit


One Year Ago: Raspberry Chocolate Tort
Two Years Ago: Oatmeal Wafer with Nutella

Wednesday, April 18, 2012

Seattle Restaurant Week 2012

Caramel fudge Brownie with Peanut Butter Gelato at Anchovies and Olives

Salmon with herbed fregola sarda, butternut squash, and arugula-almond pesto at Anchovies and Olives

Seattle Restaurant Week is here again.  If you haven’t been yet do not forget to go.  This is a opportunity for folks to take advantage of the great restaurants Seattle has to offer.

Seattle Restaurant Week is from April 8-12 & 15-19 with over 100 restaurants that will offer $28 three course dinners or $15 lunches.

This is a great time for Seattle restaurants to show what they can do for a reasonable price and get customers they would usually not get, but also this is a great time for us foodies to go to our favorite places and get a good 3-course meal for only $28.

Since there is only two days left for this amazing offer and with over 100 restaurants to choose from that is a very hard task to figure out which place you should go to.  So I am giving you my top 5 places.  On top of that I am telling you what I ordered or would order on the menu.

You can view the full list of restaurant on the Seattle Restaurant Week website but below is my top 5 list.

Don’t miss this opportunity!

Here is my top 5 restaurant list:

Anchovies and Olives – This is the best seafood place in Seattle according to my opinion.  There are many seafood restaurants in Seattle but it is hard to find a place that cooks fish simply and to perfection.  They do both.  The worst thing I know is fish that doesn’t taste like fish anymore and is very dry, for example a place that will have fish with some kind of salsa on the fish, I will never order that.  I like my fish perfectly cooked, and that it is prepared in the way that you can still taste the flavor of the fish.  I go to Anchovies and Olives often and have had excellent service and excellent food.

The $28 menu is excellent, I always order the Escolor Crudo which is out of this world and they have it on their special menu. This appetizer just melts in your mouth.  I have been there and order two of them. Then for the entrée I ordered the Salmon with herbed fregola sarda, butternut squash, and arugula-almond pesto.  Cooked perfectly with a little crusty skin.  Excellent. And for dessert I got the Caramel fudge Brownie with Peanut Butter Gelato.  I don’t think I have to describe this dessert,  I almost licked the plate it was so good.

The only thing I have to say negative about the place is the music. If I could just let the manger know I would tell them to switch the music to something softer and also lower the volume slightly.

Anchovies and Olives
1550 15th Ave.
Seattle, WA 98122-4008
(206) 838-8080
Anchovies & Olives on Urbanspoon

RN74 –  Their Hudson Valley Fois Gras Sliders are not on the $28 menu but you still have to try this place out. For appetizer I would get the Ahi Tuna Tartare, I am a huge tartare fan. For entrée I would get the Cassoulet de Toulouse with duck confit, pork belly saucisson D’ail which is excellent. And dessert I would have to try the Crème Carmel with compressed smoke pineapple and passion fruit gelee.

RN74
1433 Fourth Avenue
Seattle, WA 98101
(206) 456-7474
RN74 on Urbanspoon

Lark  – One of my local favorites, I can always find something on the menu and I love the small plates because I can eat many different things.  For the $28 menu I would get the Pork Rillettes with French Breakfast radish with butter and smoked salt for appetizer.  Then for entrée I would get the Pan Fried Trout with bacon, spinach and hazelnut brown butter sauce.  And for dessert the Pineapple tarte tatin with rum caramel and vanilla ice cream.

Lark
926 12th Ave.
Seattle, WA 98122
(206) 323-5275
Lark on Urbanspoon

Chez Shea – This is one of the most romatic restaurants in Seattle.  If you are looking for romantic and good food this is the place for you.  From their $28 menu for appetizer I would get the Pan Sauteed Calamari with Asparagus, Bagna Cauda, Caper Emulsion, Roasted Garlic, Herbed Croutons. For entrée their delicious Potato Gnocchi with Italian Parsley & Tarragon Pesto, Sun Dried Tomatoes, Parmigiano Reggiano, Toasted Pine. And for dessert their fabulous Chocolate Mousse.

Chez Shea
94 Pike Street
Suite 34, Pike Place Market
Seattle, WA 98101
(206) 467-9990
Chez Shea / Shea's Lounge on Urbanspoon

Monsoon – One of my favorite places to do take out from.  Always so tasty and fresh. For their $28 menu I would start of with the  Crispy vegetarian rolls with taro root, tofu, carrots and woodear mushrooms or bo la lot, la lot leaves wrapped around carlton farm flank steak and grilled. Then for the entrée I would get their delicious Caramelized Idaho catfish claypot with lemongrass, spicy yellow curry, roasted peanuts. For dessert I would get the  Banana cake with savory coconut sauce.

Monsoon
615 19th Ave. E.
Seattle, WA 98112
(206) 325-2111
Monsoon on Urbanspoon

Don’t miss this opportunity! Hurry and pick up the phone and make a reservation. Many restaurants use OpenTable for you to make reservation, which makes it really easy.

Want to see all my Seattle Restaurant reviews go here!

One Year Ago:  Raspberry Orange Muffins
Two Years Ago:  Strawberry Cones

Monday, April 9, 2012

Quinoa Tabbouleh

 

The rotating doors at our house are over for at least now, all visitors have left. It was really busy here with parents and in-laws and all other visitors, but now I can get back into my routines.

I hope everyone had a fabulous Easter (this is how we celebrate Easter in Sweden) or Passover; here in Seattle the weather was fabulous we had 70F weather and it was just gorgeous. I even had some time to do yard work and start planting my seeds for my vegetable garden.

Ella is growing fast, already 6 weeks old, time just flies. Things are great and she only wakes up once a night to eat, she is such a good sleeper and just a very mellow little girl, I am lucky.

Ever since I got pregnant I have been more conscious of eating healthy, don’t get me wrong, I will still eat desserts but I just make sure that not only do i take all my vitamins, but I just make sure I eat lots of fish and vegetables as well. I was feeding a human being. The same goes today, since I am breastfeeding I feel like I need to eat healthy since I am feeding this little child. It just makes me thinks twice of what I put in my mouth. The same goes for this recipe, quinoa is so good for you, it’s filled with fiber, iron, and all these amino acids, and when you make it into tabbouleh – YUM! I am a huge tabbouleh fan and when I made this recipe I at the whole thing for dinner. It was so good.

It’s time for another Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Nutmeg Nanny which is written by Brandy, and I love her blog.

She was just interviewed on Not Rachel Ray, here is a snap shot. “I’m a recently engaged 30-year-old freelance writer and nanny. I grew up in Ohio and moved to New York when I was 19 years old. I started Nutmeg Nanny a little over 3 years ago after I came across the blog Culinary Concoctions by Peabody. I remember reading her blog and thinking “Wow! She is amazing! I want to be like her”…haha that probably makes me sound like a crazy person, but that is really what I thought.” Continue reading.

Since I am a huge tabbouleh fan and was looking for something healthy to eat and feed my little girl I chose this recipe.

Print Recipe

Quinoa Tabbouleh

Yield: 6 servings

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

2 cups water

1 cup quinoa

2 cup chopped Italian parsley

½ cup chopped scallions

2 medium tomatoes chopped

2 tbsp chopped fresh mint

1 minced garlic clove

1 tbsp chopped fresh basil

½ cup fresh lemon juice, about 2 medium lemons

¼ cup olive oil

¼ tsp kosher salt

¼ tsp freshly ground white pepper


Directions:

Bring 2 cups of water to a boil in a sauce pan. Add 1 cup quinoa and cover and simmer for 10-15 minutes until all the water has been absorbed. Remove from heat, fluff, cover and let stand for another 15 minutes.


While quinoa is cooking, chop vegetables. Add all chopped vegetables and herbs to a large bowl and toss with lemon juice and olive oil.


When the quinoa and cooled add to vegetables and stir to combine. Add salt and pepper. Let Tabbouleh sit for a few hours to let flavors blend.



Adapted from: Nutmeg Nanny



One Year Ago: Lasagna Bolognese
Two Years Ago:
Swedish Brownie



Sunday, March 25, 2012

Swedish Meatballs

I haven’t posted in two whole weeks – wow time just flies when you have a little newborn, I have all these recipes to share but the past two weeks have been really busy.  We have literally had rotating doors at our house.  My parents staying with us, and now the in-laws here and in between having other family and friends visiting it has just been so busy.  And can you believe my Ella is 4 weeks old today.  Time just flies when you are having fun.  She is such a great baby sleeps 4 hours at time at night and so mellow and easy going.  Motherhood is so much easier and so much more rewarding and fun than I ever expected.

Now back to food – today I am joining a new group of folks called World on a plate.

World on a plate is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish. This month the theme is meatballs – and being from Sweden how can I not feature Swedish Meatballs.

This recipe is a reprint from my early days of blogging – but it is so good and such a huge hit that I have to repost it again.

The Swedish meatball in Swedish “Köttbulle” [pronounced cheutbulle] is very different from the German or known Italian meatball here in the US. Swedish meatballs which are a smaller size then the Italian ones are severed with cooked potatoes, creamy brown gravy and lingonberry.  Some history that I found on the Internet:

– In northern Scandinavian countries beef was considered a luxury item, which meant meatballs were highly prized.

– Meatballs are traditionally in served at Swedish smörgåsbord and other festive occasions.

– Swedish meatballs were brought to the USA by Scandinavian immigrants; many of whom settled in America’s northern mid-west states. Other Northern European countries also have meatball/gravy recipes. Regional variations are often a reflection of taste and ingredient availability.

– In the US, Swedish meatballs were very popular in the beginning of the 20th century, and again in the 1950s-1960s.

Here is a recipe for my Swedish meatballs, again there are many variations to this, some don’t add the heavy cream, some add ground veal as well, some only have ground beef, some add carrots etc.  But this is my version of them and this is how I like them.

Print Recipe

Swedish Meatballs

Yield: 24 meatballs

Prep Time: 15

Cook Time: 30

Total Time: 45

Ingredients:

Meatballs:

½ cup breadcrumbs

1 egg

½ lbs of ground pork

½ lbs of ground beef

1 onion finely chopped

1 cup heavy cream

1 tsp salt

1 tsp ground white pepper

1 tsp ground allspice

1 tsp of soy sauce


Brown Sauce:

3 tbsp flour

2 cups beef stock

¾ cup heavy cream

Salt

Pepper


Note: You can also do a short cut and get the Grädd Sås mix from Ikea. If you are doing so you can add some extra salt and pepper for taste.


Optional:

Boiled potatoes with sprinkled dry dill

Lingonberry

Brown Sauce


Directions:

Take the ground beef and mix them together. Chop the onion very fine and put it into the mixture then add the egg, heavy cream and breadcrumbs and mix well. Then add all the remaining ingredients salt, white pepper, and allspice and soy sauce and mix well. I usually use a fork for that and then at the end use my hands.


Once you have it mixed it is time to roll them meatballs. Again, Swedish meatballs are small and should be about 1 inch in diameter. Fry on a frying pan with butter until brown on the outside. You can also make them in the oven as well.


The potatoes I usually like to serve with this are the smaller fresh potatoes because they don’t flake when you boil them. And I will boil them with their skin on them. You can also do other flavors of potatoes like potato au gratin or roasted potatoes or mashed potatoes as well. If you boil the potatoes serve with some dry dill.


To prepare the brown sauce, return your skilled from the meatballs, add flour, and cook, stirring, until smooth and light brown, about 4 minutes. Whisk in beef stock until smooth, and then bring to a boil; stir in heavy cream. Reduce heat to medium, and cook, stirring gently, about 5 more minutes.


Serve the meatballs, with potatoes, brown sauce and with Lingonberries (lingonsylt) which you can find in many local stores and in IKEA but this is a must item.


One Year Ago: Apple and Carrot Bran Muffins 
Two Years Ago: American Pancakes

Thursday, March 8, 2012

Morning Glory Muffins

Always looking for something healthy to have quickly in the morning, I am a person that needs to eat within 30 minutes after I get up or I get really cranky.  So if you need to take the dog out, feed your little one, work out, or run off to work, this is an excellent on the run healthy and filling muffin.

Print Recipe

Morning Glory Muffins

Yield: 12 Muffins

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

Ingredients:

1 1/3 cups whole wheat pastry flour

1/2 cup sugar

2 tsp ground cinnamon

1/2 tsp nutmeg

1 ½ tsp baking soda

1/2 tsp kosher salt

2 eggs

3/4 cup applesauce

1/2 cup vegetable oil

1 tsp vanilla extract

1 cup grated carrots

1 medium tart apple, peeled and grated

1/2 cup golden raisins

1/2 cup walnuts, finely chopped

1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divided


Directions:

Preheat oven to 350 degrees. Grease or line a muffin tin with paper liners.


In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking soda and kosher salt. Whisk the dry ingredients until thoroughly combined.


In another bowl, combine the eggs, applesauce, vegetable oil and vanilla. Stir in carrots, apple, raisins, coconut and walnuts.


Combine wet and dry ingredients and mix until thoroughly combined, but do not overmix.


Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Allow muffins to cool in the pan for about 5 minutes before removing to a wire rack.


Adapted from: Whole Food Market


One Year Ago: Blueberry Quinoa Pecan Muffins
Two Years Ago: Schnitzel

Thursday, March 1, 2012

Baby Delishhh

Good news! The little one has arrived! Ella Sofia was born on Sunday, February 26th at 6:07pm. Her weight was 8 lbs 10 oz (3.9kg) and is 22″ (56cm) long. She has lots and lots of dark hair is just gorgeous.

Labor and delivery went so smoothly, just exceeded all my expectations, and i was out of the hospital in less than 24 hours.  This photo was taken when Ella was about 18 hours old.

Thanks everyone for your well wishes.

Monday, February 27, 2012

No Bake Nutella Cheesecake

This is a winner, this No bake Nutella Cheesecake could not be easier to make.  You don’t have to worry about turning on the oven or the cheesecake cracking.  And the best part is that this is delishhh.

In my last few weeks of pregnancy the worst part was just waiting around for something to happen, so make plans, for dinner out at restaurants with friends, or brunch out.  The worst thing that could happen is that you would have to cancel, and better to cancel than having to twiddle your thumbs waiting for a baby to arrive that you have no control over.

So the last few weeks we had plans every weekend to make sure we stayed busy, and one night I was making a dessert to bring to a dinner party.  I didn’t want to make anything difficult but still try something new, well I came across this recipe and it was a winner.  It was so good I had give everybody a little doggy bag, because I knew if I brought it home it would not last one more day.

Read more…

Monday, February 20, 2012

Peanut Butter Cup Rice Krispies Treats

Before this recipe i had never made Rice Kripies Treats, can you believe that?  I can’t, they are so simple to make and just delicious.  I was going to a 5 year old birthday party and I was 39 weeks pregnant but still wanted to bring something simple and delicious.  I came across this recipe and it was just perfect.   So easy, no oven involved. Just whip up the ingredients and put in the refrigerator.  Perfect recipe to make with your kids but it could be messy, melted marshmallows are sticky. I really enjoyed these treats a lot and so did everyone else at the birthday party.

Read more…

Monday, February 13, 2012

2nd Anniversary and Giveaway

Today is my two year blog anniversary!

I can’t believe that is has been two full years already and I have had a blast with this blog.

First I want to say thank you to all of you, I love hearing from you and without you this would not be as fun.

I also felt that Delishhh.com needed a little refresher so as you can see i have a new look, still doing a few updates but i am really enjoing the new site with a lot new features.  Let me know what you think.

Before we start the celebration here is a summary some of my favorite recipes from last year, one from each month:

My favorite none-recipe post from 2011 was:

Here are my favorite recipes from 2010:

My favorite none-recipe post from 2010 was:

To celebrate I am giving away a 2-year subscription to Bon Appetit Magazine.

To enter the giveaway you need to do 3 things:

1. Subscribe to Delishhh in an RSS feed or by Email!
2. Become a fan of my Facebook page
3. Leave a comment telling me you did 1 & 2.

For two additional entries:
4. Tweet about this giveaway and leave me an additional comment you did it with a link
5. Follow me on Pinterest and leave me an additional comment telling me you are following me

The giveaway ends on Friday, 2/24 at 11:59 p.m. PDT. Winner will be selected from Random.org.

What’s happening next year?  I would love to hear from you.  What do you want to see more of?

********UPDATE********

And the winner is……#15 – Shannon at Just As Delish!  Congratulations!

One Year Ago: 2011 Anniversary

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