Lutefisk Dinner
Do you listen to Prairie Home Companion? Have you ever heard Garrison Kieler talk about Norwegians and lutefisk?
Wikipedia gives the following definition, and if you want to see a photo or know how to prepare it, you can check on the blue Wikipedia above:
Lutefisk (lutfisk) (pronounced [lʉːtəfɪsk] in Norway, [lʉːtfɪsk] in Sweden and the Swedish-speaking areas in Finland) is a traditional dish of the Nordic countries made from stockfish (air-dried whitefish) and soda lye (lut). In Sweden, it is called lutfisk, while in Finland it is known as lipeäkala. Its name literally means “lye fish”, owing to the fact that it is made with caustic soda or potash lye.
As I was googling lutefisk, I actually found a place you can order it at Walleyedirect.com and it will look like this:
You probably won’t want to. Lutefisk is what poor immigrant Norwegians used to eat through the long winters. It is cod that has been soaked in lye and then dried to preserve it. It is also incredibly smelly. If you are at all sensitive to smell, you will probably not even be able to be in the same room with lutefisk.
Why am I telling you all this? Some people find lutefisk a rare delicacy; it brings back nostalgic memories of the good old days. Only in communities with pockets of heavy Scandinavian decent will you find signs on bulletin boards like this:
Beautiful Weird Thanksgiving
This was a beautiful, wierd Thanksgiving for me. It’s one of the very rare Thanksgivings that Adventure Man and I have not been together. He was down in Florida, at an all day eating, playing and visiting fest with our son, our son’s wife and her family. He shucked his first oysters, and was told he had better keep his day job.
I am in Seattle with my Mom, and we went to my best-friend-from-college’s house. It turned out to be one of the sweetest Thanksgivings I have had. As we sat down at the table, my friend said that in her house it is tradition to go around the table and to tell one thing you give thanks for. I found that incredibly moving. You have a glimpse into another person’s heart when you tell what you are thankful for.
And the food! Oh my! All my good resolutions, all my good intentions, down the drain – the food was SO good.
I took some photos to share with you:
The Veggies and the Salmon-Spinach Dip (oh WOW)
Making the world’s most tasty gravy, with fresh sage and thyme:
Carving one of the world’s most perfectly cooked turkeys:
The dining table – just before the carnage:
Beware Thanksgiving
(photo from Squidoo Turkey recipes which has all kinds of good recipes)
Turkey meat, no skin, 1 cup 238 calories, 7 grams fat
Stuffing, 1/2 cup, 115 – 250 calories, depending on recipe
Cranberry sauce, 1/4 cup, 100 calories
Green Beans, 1 cup, 20 – 110 calories, depending on how they are prepared
Pumpkin/squash, 1 cup, 36 – 115 calories, depending on how they are prepared
Mashed potatoes, 1 cup, 170 – 245 calories, depending on how they are prepared
Dinner roll, 1, 76 – 399 calories, depending on how it is prepared
Pumpkin Pie, 1 slice, 270 – 316 calories
wine, 1 3 oz glass, 70 – 89 calories
(calorie counts from NBC News)
This does not include the gravy, the pecan pie (horrendous!), the ice cream, the Irish coffee, or any of those hors d’oeuvres you ate before dinner!
The average American will ingest between 4000 – 5000 calories on Thanksgiving day, according to news reports.
Beware!
Fast Food To Feel Good About
I’m still adjusting to the local time, and there are odd times when I am suddenly starving. Delighted to be in Seattle, I know where all the Ivar’s restaurants are. Some are go-in-and-sit-at-a-table kind of Ivar’s, with waiters and fabulous entrees, and then there are the fast-food Ivars, where you can get fish and chips, salmon and chips, halibut and chips, clam chowder, crab cocktail, and my favorites – smoked salmon chowder, and grilled salmon Ceasar. Oh, yummmmmmmmy!
Most of all, it delights my heart to see so many people eating fast food that might even be good for you.
Thankgiving Invitation
Adventure Man and I will be attending different Thanksgiving Events this year, the first time ever. Here is the invitation to the event he will attend:
Thanksgiving!
•HEAR YE! HEAR YE!
•A THANKSGIVING CELEBRATION IS AT HAND
•A TIME TO GET TOGETHER TO GIVE THANKSGIVING, TO VISIT, TO CELEBRATE AND OF COURSE, TO EAT
•COME ONE AND ALL, COME EARLY TO THE THANKSGIVING CELEBRATION (usually the gathering starts around 9:00am)
•EVERYONE IS WELCOME AND BRING ANYONE YOU CAN GET TO COME ALONG
•COME EARLY, STAY LATE
•WE’LL HAVE THANKSGIVING LUNCH BETWEEN
1:00-1:30 PM
•THERE WILL BE ENOUGH FOOD PREPARED EARLY, IN CASE THE CHILDREN NEED TO EAT
•HOWEVER, THERE WILL BE PLENTY TO SNACK ON BEFORE THE MEALTIME
•KIDS BRING YOUR BATS, SOFTBALLS, KICKBALLS, FOOTBALLS, ROLLER SKATES, BIKES, SCOOTERS, ROPES OR WHATEVER
•Stay and Enjoy the leftovers for supper!!
WHEN: THANKSGIVING DAY, NOVEMBER 22, 2007
(Oh what fun!)
Mom’s Fruit Cake Updated
The basics are below, and the basics make the fruit cake. This year, once again, I am alcohol-less in Kuwait, as alcohol is illegal here, but during Ramadan I stocked up on some other local specialities – the glaceed cherries in red and green, the golden currants from Iran, the tiny red berries from Iran, delicious dried peaches, chunks of dried papaya, dried apricots, and the juiciest prunes I have ever tasted. Thanks to a care package, I will also be using fresh, delicious Texas pecans! Wooo Hooooo!
Every year is different, depending on where I am!
Here is the original blog entry, which to date has been one of the all-time statistical wonders. Thanks, Mom!
Wooo Hooooooo! The fruitcakes are in the oven, and already the house smells wonderful. I’ve been making these cakes since I got married. I don’t think I have missed a year, but I may have. I grew up smelling these delicious cakes every winter. I don’t think my Mom makes them every year any more. I wish I were close enough to pop one into her refrigerator for their holidays.
Mom’s Fruit Cake
Even people who think they HATE fruit cake like this fruit cake. It has a secret ingredient – chocolate!
This is the original recipe. I remember cutting the dates and prunes with scissors when I was little; now you can buy dates and prunes without pits and chop them in the food processor – a piece of cake!
1 cup boiling water
1 cup sugar
1/2 cup lard or butter
1 T. cinnamon
1 t. cloves
3 Tablespoons chocolate powder
1/4 cup jelly
1 cup seeded raisins
1 cup chopped walnuts
1/2 cup candied citron
1/2 cup cut prunes
1/2 cup cut dates
Put all in a pan on stove and bring to a boil. Boil for three minutes. Let cool. Add:
2 cups flour
1 teaspoon baking soda
Flavor with lemon
Bake at 350° in loaf pans for one hour. Makes 2 normal bread loaf sized cakes.
My variations: I put in about three times the fruit, the difference primarily in the candied citron – I prefer using whole candied cherries, because they are so pretty when the loafs are cut. This recipe doubles, or quadruples with no problems.
Pans: Mom used to line all the pans with brown paper and grease the paper. That’s a lot of trouble.
I grease the pans, then dust with more of the chocolate powder. Use a good quality chocolate, not cocoa.
When the cakes come out of the oven, let them cool for ten minutes, loosen them with a knife, then they will shake out easily. Let continue to cool until they are totally cool, then wrap in plastic wrap, with several layers, then foil, then seal in a sealable plastic bag. Let them age a couple months in a corner of your refrigerator.
I never make these the same any two years in a row. This is the first year, ever, that I won’t be using any brandy – alcohol in Kuwait being against the law. Yeh, I have some friends who laugh and say “you can get it anywhere!” but we made a decision to obey the law. Only rarely do I regret it . . . sigh . . .fruitcakes really need brandy.
Update: If you are in a country where brandy is available, and if you want to use brandy, here is how to use it in this recipe. You know how raisins get all dried out and taste yucky in fruitcakes? The night before you intend to make the fruitcakes, take all the raisins you intend to use (depending on how many fruitcakes you intend to make) and put them in a glass container. Pour brandy over them, to cover. Microwave just to the boiling point. Let stand in the microwave overnight.
The next day, you can drain that brandy and use it in a stew or something, and in the meanwhile, you now have plump, juicy raisins to use in your fruitcake, and just a hint of brandy flavor. Yummmm!
Mom’s Cranberry Salad
Mom’s Cranberry Salad
I printed this last year, and it is so good and so simple I am sharing it with you again. It’s probably my favorite Thanksgiving food.
1 1/2 C cranberries (They have these at Sultan Center; wash, pick over and cook until soft)
1 1/2 C water
add 1 Cup sugar and boil one minute
add 1 small pkg lemon jello (I use raspberry or cherry or strawberry because I like red)
When all is dissolved, add:
juice of one No. 1 can of crushed pineapple (Mom’s recipe says a #1 can – use one of the small cans.)
When cool, add:
diced pineapple from can
1/2 cup finely diced celery
1/4 cup chopped walnuts
Stir, put into mold or bowl and refrigerate until firm.
One small buffet mold. How easy is that? 🙂
(This recipe is from the 1950’s. I double everything, Pour into mold for the holidays, or into a crystal bowl from which it can be served without having to unmold.
Here in Kuwait, I can’t find crushed pineapple, so I buy the chunk pineapple and cut them to be smaller sized. You can’t do it in the food processor because it gets too mushy.
The cranberry salad is in the center of the photo:
Cretan Olive Oil
This response is to a post I wrote October 25th on The Olive Oil scandal, that even when you buy a brand you have thought is reliable, you may not be getting what you paid for. For me, it was particularly horrifying to discover they were adulterating the olive oil with hazlenut oil – I don’t have a severe allergy to hazlenuts, but they make the insides of my ears itch. I avoid hazlenuts!
I keep getting such good responses to the post – and I have a partiality (disclaimer!) to small producers of anything, from olive oil to soap to pecans . . . I love buying from the entrepreneur.
Which is why I have taken this response from the comments page and made it an entry. Thank you, Mr. Sassone, for your thoughtful addition to this subject:
It is indeed a shame that the majority of the olive oil on the American and world market has been adulterated by unscrupulous sellers looking for enormous profits.
That is why I started growing olives on the island of Crete, making extra virgin olive oil-EVOO, and importing it to the US. I personally observe all steps in the process from the time the olive flowers bud on the tree until the EVOO goes in the can. I know it is the cleanest, freshest, highest quality, and most healthful EVOO you can buy at any price.
I also offer all customers copies of test reports from independent laboratories that show the exact quality. Acidity is 0.17%. Total polyphenols are 165ppm. Peroxide value is 6. Nothing can compare at any price.
When people buy EVOOs that are labeled as a mix of oil from several countries, they must take this into account: How clean was process to gather the olives? How clean was the factory that processed the oil? How clean were the trucks that transported the oil to the ship? How clean was the ship that transported the oil? You can see where this is going. At any one or more of dozens of steps in the process, contamination can occur. Some of the olive producing countries do not have food the safety standards like the European Union or US Food and Drug Administration.
My curiosity got the best of me. Recently, I sent samples of 13 EVOOs sold in the US for lab testing to find out just how good or bad they are. I dont have a web site just yet, but will publish the results as a comparison to my oil. So long as I keep complete control of the entire process, I can improve the quality of my oil each year.
My EVOO is now available in the US. It is the finest quality and most healthful EVOO you can buy at any price. Send me and email if interested. kretareserve@cox.net Thanks. Tony
Grandma’s Ginger Cookies (for 3baid)
This is a very soft dough. It is easier to work with if you chill it before rolling, but even then the rolling pin and rolling board should be well floured, and you need to work fast, before the dough gets too soft again.
Preheat the oven to 400°F / 200°C
1 cup molasses (Brer Rabbit Green Label)
1 cup sugar
1 cup hot water
3 teaspoons baking soda
3 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon salt
5 cups flour
Add hot water to molasses, sugar and shortening. When well mixed, and cool, stir in sifted dry ingredients.
Roll out to 3/8″ thick, sprinkle with sugar and cut with cookie cutters. Place on lightly greased cookie sheet.
If you are making gingerbread boys and girls, use raisins or small hard decorations for eyes and buttons, and a small slice of candied cherry for the mouth.
(Grandma said use Brer Rabbit Green Lable Molasses, but here in Kuwait, use whatever molasses you can find! I have seen some honey-molasses that looks like it would make a good gingerbread cookie.
Pop in the oven, bake for 10 minutes – maybe a little longer if your cookies are thick. They should be soft and chewy, but cooked through.
Old Fashioned Gingerbread
Sure, you can buy a packaged mix, and your gingerbread is just OK and has all those processed ingredients and preservatives. Or, you can make it yourself – it is easy, a lot of fun, and the results are SO much better than packaged. Gingerbread is especially good with French vanilla ice cream on top, or Creme Chantilly. Original gingerbread recipe came from Africa!
Old Fashioned Gingerbread
This is fun to make with children, because of the chemical reaction when you add the molasses, water and soda. It also tastes delicious!
3 cups all purpose flour
4 teaspoons freshly grated ginger
2 teaspoons cinnamon
1/4 teaspoon ground clove
2 sticks (1 cup) butter
1 cup dark brown sugar, packed in tight
1 cup blackstrap molasses
1 cup boiling water
2 teaspoons baking soda
2 large eggs
Preheat oven to 350 degrees and butter a 9 x 13 pan.
Sift together flour, cinnamon and cloves, add ginger and mix all together.
Cream butter and brown sugar in a separate bowl.
Stir molasses and boiling water in a large bowl, add in baking soda (this is the fun part, and the mixture gets all fizzy!)
Add flour and molasses mixture to butter mixture, mixing until all is smooth, then add eggs, and continue beating.
Pour batter into pan and cook 55 – 65 minutes – the smell will drive you crazy, it smells so good when it starts cooking.
Cool on a rack 10 minutes, then cut gingerbread while still soft.
Serve with whipped cream and a glass of milk. Yummmm.
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