Finding a reliable, versatile, cheap, easy to cook, thoroughly delicious raw ingredient is perhaps the ultimate dream of the ambitious home cook. During late summer, autumn and winter back rib fits the bill perfectly. Read more » >>
Tag archives for bacon
There is very little in my expat’s fond-memory-bank that says home more than a pork pie. I introduced them to Pia last summer, on our tour of the motherland, and she loved them. That’s why I decided it was high time to make my own – using the finest farm-raised Swedish pork, of course Read more » >>
Today I unearthed this year’s first Swedish Brussel sprouts; a moment I look forward to every year. Unfortunately they weren’t my homegrown variety -they never even showed their heads above ground in my vegetable patch- but they were Swedish nonetheless: from a small farm outside Helsingborg on the West Coast of Sweden. Read more » >>
I have a vague childhood memory: way back when stuffed peppers were the height of culinary fashion, my father used to make a lot of pate. It was classic, 1970s pate: either, shaped like a loaf, and wrapped in bacon, or in a round, earthenware pot with a bay leaf on top, buried under a layer of jelly. In my pre-adolescent world, where I did everything on one speed (fast), it seemed to take an age to make. Especially the part when it had to sit under metal weights in the fridge for two days (two years, it felt like). But it was sure worth it; we loved that pate. Read more » >>
- 400g (14 oz) smoked bacon
- 1,5kg (3, 3 lb) new potatoes
- 50g (1¾ oz) butter
- 2 bunch dill sprigs
- 2dl (1 cup) sour cream
- 1dl (½ cup) brown butter
- 2 lemons
- 1 teaspoon salt
- 2 teaspoons sugar
- 200g (7 oz) of whitefish roe
- 4 sprigs of dill, picked
- 8 tablespoons chives, finely cut
- milk for dilution
- Place bacon in a baking pan, pour in 4dl (2 cups) water and cover with aluminum foil.
- Bake in oven at 150°C/300°F for 3 hours. Remove and let cool.
- Cut into small cubes, about 1×1 cm. Fry crisp before serving.
- Peel the new potatoes and boil in salted water with 50g (1¾ oz) of butter and a huge bunch of dill.
- Drain and set aside ⅓ of the potatoes, mix the rest with sour cream and brown butter.
- Season with salt and add a little milk if necessary for looser texture.
- Fill the siphon bottle and put in 2 cartridges, store in some warm water.
- Peel the lemons, only the yellow zest, finely chop.
- Peel off the white of the lemons and slice up the lemon flesh. Cut into small cubes.
- Mix pulp and lemon zest with 1 teaspoon salt and 2 teaspoons sugar.
- Cut the boiled potatoes into halves and mix with bacon and pickled lemon.
- Serve as a ring on the plate; fill up the middle with new potatoes cream from the siphon, top with roe, dill, picked and finely chopped chives.
The dish is presented on the dinnerware Sundborn from Rörstrand, named after the home of Sweden’s popular 19th century artist Carl Larsson and created by Pia Rönndahl.