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Tag archives for Marcus Samuelsson

Cloudberry soufflé

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Photo: Johan Jeppsson

 

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Cloudberry soufflé
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: Dessert
: 4
 

The sub-Arctic cloudberry can withstand cold temperatures down to well below –40°F (–40°C) and thrives in bogs, marshes and wet meadows as it needs humidity. They grow all over Sweden, but are more common in the north. Despite the fact that cloudberries are very healthy — rich in omega-3 fatty acids, vitamins and antioxidants — the recipe below is nevertheless a delicious treat after a nice meal.
Ingredients
  • juice of 1 lime
  • 2 teaspoons water
  • 1dl (3½ oz) sugar
  • 1 vanilla pod
  • 5 egg whites
  • 1dl (3 oz) cloudberries
  • 4 soufflé ramekins
  • butter and sugar for the ramekins

Instructions
  1. Heat the oven to 390°F/200°C.
  2. Mix lime juice, water and sugar in a saucepan. Cut the vanilla pod lengthwise and scrape the seeds into the saucepan. Bring to the boil, and boil until the sugar has melted. Then pass the mix through a sieve.
  3. Whisk the egg whites until stiff, using a mixer. Add the sugar syrup carefully while still whisking. Keep whisking for around 5 minutes.
  4. Slowly add the cloudberries. Be sure to save some for garnish.
  5. Brush the soufflé ramekins—ovenproof coffee cups may be used—with some melted butter and coat them with sugar. Ladle the mix into the ramekins and bake in the oven for 7 minutes.
  6. Garnish with cloudberries.

Notes
If you are not lucky enough to be in cloudberry land, you can also use the ubiquitous raspberry.

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The recipe was created by Marcus Samuelsson. Marcus Samuelsson was born in Addis Ababa in Ethiopia in 1970, and adopted by Swedish parents at the age of three. Set on becoming a chef early on in life, Samuelsson had his breakthrough as chef for well-reputed New York restaurant Aquavit in the mid-1990s with his Scandinavian cooking.

Today, he is involved in several restaurants, among them the Swedish Aquavit restaurant in Stockholm, is a guest professor at Umeå University School of Restaurant and Culinary Arts, and has written several inspiring cook books. Samuelsson was also chosen as guest chef for US President Barack Obama’s first official state dinner.

Swedish recipes

July 25, 2012

Pickled herring with bean and potato salad

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Photo: Johan Jeppsson

 

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Pickled herring with bean and potato salad
: 
: Main course
: 4
 

Having served as staple food in Sweden for centuries, even millennia, herring still has a central place on our smorgasbord. Most Swedes cannot imagine Midsummer or Christmas celebrations without it. And it is still usually served the old, pickled way. This is a recipe for the more Baltic-style herring, which is first fried then pickled, served with new accessories.
Ingredients
  • 4 fillets of fried pickled herring
  • 1dl (3½ oz) large white beans, soaked overnight and boiled, or canned
  • 8 potatoes, boiled and cut into pieces
  • 2 small onions, chopped
  • 3 cloves of garlic, sliced
  • 2 tablespoons almond, blanched and chopped
  • 3 spring onions, chopped
  • juice of 1½ lemon
  • 3 tablespoons ground sumac
  • 4 tablespoons dill, chopped
  • 3 tablespoons olive oil
  • butter
  • chili, salt and pepper

Instructions
  1. Fry the almond in butter together with the onions and the garlic. When browned, add sumac (a Middle Eastern spice with a lemony flavor) and stir.
  2. Mix the beans and potatoes with lemon juice and olive oil. Season with chili, salt and pepper. Slowly stir in spring onions, dill and the almonds. Mix carefully and season again.
  3. Serve the spicy salad with fried pickled herring. Top off with a sprig of dill.

Notes
In Sweden, fried pickled herring can be bought in many supermarkets, but here is a quick guide to how you can prepare it yourself: 1. Roll fresh, cleaned herring in rye flour, salt and white pepper, and fry it in butter. 2. Mix one part distilled white vinegar (12%), two parts sugar and three parts water in a pot, and boil for a few minutes together with some sliced onion and carrot and a teaspoon of whole allspice. 3. Pickle the fried fish in the cooled sauce.

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The recipe was created by Marcus Samuelsson. Marcus Samuelsson was born in Addis Ababa in Ethiopia in 1970, and adopted by Swedish parents at the age of three. Set on becoming a chef early on in life, Samuelsson had his breakthrough as chef for well-reputed New York restaurant Aquavit in the mid-1990s with his Scandinavian cooking.

Today, he is involved in several restaurants, among them the Swedish Aquavit restaurant in Stockholm, is a guest professor at Umeå University School of Restaurant and Culinary Arts, and has written several inspiring cook books. Samuelsson was also chosen as guest chef for US President Barack Obama’s first official state dinner.

Swedish recipes

July 13, 2012

Reindeer meatballs with glazed garlic confit and red cabbage

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Photo: Johan Jeppsson

  

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Reindeer meatballs with glazed garlic confit and red cabbage
: 
: Main course
: 4
 

Swedes have eaten reindeer meat since at least the ninth century B.C. Back then, it was all about hunting, now it’s a proper industry. More than 200,000 reindeer are herded by around 4,500 reindeer owners in the northern third of Sweden. Reindeer husbandry is an old Sami right, and forms the basis of their culture. This recipe uses reindeer meat to give a new touch to traditional Swedish meatballs.
Ingredients
  • 8 pieces of reindeer sirloin, 1 ½ tbs/20 g each
Meatball mix:
  • 1 small red onion, finely chopped
  • 2 tbs breadcrumbs
  • 0,5dl (1¾ oz) cream
  • 2 eggs
  • 300g (10½ oz) ground beef and pork meat
  • salt and freshly ground pepper
  • butter, olive oil
Honey-glazed garlic confit:
  • 4 garlics, in cloves and peeled
  • 4 fresh thyme sprigs
  • 1 dl (½ cup) balsamic vinegar
  • 1 dl (½ cup) honey
  • 1 cinnamon stick
  • butter
  • salt and freshly ground pepper
Spicy red cabbage:
  • ½ head of red cabbage, finely chopped
  • 1 tsp garam masala
  • 2 small red onions, chopped
  • 1¼dl (0,6 cup) liquid honey
  • 1dl (½ cup) port
  • fresh thyme
  • 2 tbs demerara sugar
  • 2 cinnamon sticks
  • salt and freshly ground pepper
  • oil

Instructions
Reindeer meatballs:
  1. Sauté the onion in butter and leave to cool.
  2. Mix breadcrumbs and cream in a bowl and let it soak for a few minutes. Add first eggs, then onion and the ground meat. Season with salt and pepper.
  3. Cut the reindeer meat into cubes. Envelope each reindeer cube in ground meat to form eight balls. (If there is time, let the meatballs rest in the fridge for 20 minutes.)
  4. Fry the meatballs in oil and butter on medium heat until golden brown, for around 7–8 minutes. Lift them out of the pan and keep them warm.
Honey-glazed garlic confit:
  1. Sauté the garlic cloves in a pan.
  2. Add vinegar, honey, thyme and cinnamon.
  3. Boil on medium heat for around 20 minutes.
  4. Stir in a knob of butter and season with salt and pepper.
Spicy red cabbage:
  1. Pour some oil into a large saucepan. Add the red cabbage, garam masala, red onion, honey, salt, pepper, port, thyme, sugar and cinnamon.
  2. Simmer on low heat for around 40 minutes.
  3. The meatballs can be served out of the frying pan, with cabbage and sauce on the side.

Notes
If you can’t get hold of reindeer meet, just exclude it from the recipe and do “normal” meatballs with only minced meat. The traditional Swedish way of serving meatballs is with mashed potatoes and lingonberry jam.

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The recipe was created by Marcus Samuelsson. Marcus Samuelsson was born in Addis Ababa in Ethiopia in 1970, and adopted by Swedish parents at the age of three. Set on becoming a chef early on in life, Samuelsson had his breakthrough as chef for well-reputed New York restaurant Aquavit in the mid-1990s with his Scandinavian cooking.

Today, he is involved in several restaurants, among them the Swedish Aquavit restaurant in Stockholm, is a guest professor at Umeå University School of Restaurant and Culinary Arts, and has written several inspiring cook books. Samuelsson was also chosen as guest chef for US President Barack Obama’s first official state dinner.

Swedish recipes

June 25, 2012