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Clam chowder, fish chowder, corn chowder. . . New England chowder, Manhattan chowder, closer to Virginia it’s Hatteras chowder. . . Every once in a while this New Englander craves a good hot bowl of chowder. With snow on the … Continue reading
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Like the song says, “Baby, it’s COLD outside”! Why not heat up the kitchen with the warm winter time aromatics of a sage stuffed pork loin? This is a typical winter dish in Scandinavia especially in Denmark where they are famous for their … Continue reading
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PARFAIT: French, literally, something perfect, from parfait perfect, from Latin perfectus. We think of parfaits as that multi layered dessert of ice cream, fruit, and syrup topped with whipped cream, nuts and a maraschino cherry à la DQ. There’s another, more sophisticated … Continue reading
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Cured food is an old way of storing food. Techniques for preserving food have been around for hundreds of years. Pickling, salting, smoking, drying… all of these methods were used a lot when people didn’t have any refrigerators or freezers and needed to store the food. Now we have … Continue reading
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Pepparkakor So, what’s glögg without pepparkakor? For that matter what’s pepparkakor? Pepparkakor are crunchy, spicy little ginger snaps that partner with glögg . Oli’s recipe calls for a bit of white pepper which gives them a little extra bite. Do not use black … Continue reading
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The Classic Swedish Christmas Drink The Greeks have spiced their wines for over 2000 years. Gustav Vasa, king of Sweden (1496-1560) was very fond of blending of Rhenvin (Rhine wine), honey, cardamom, cloves, cinnamon and ginger. This mulled wine drink was made … Continue reading
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GINA’S SWEET CRANBERRY THING Well, that’s what Oli calls it. Actually it’s a cranberry sauce that is sweet and tart. What’s nice about this recipe is that some cranberries remain whole, and there’s just the right amount of crunch … Continue reading
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At Grandma’s house I like the taste of turkey anytime throughout the year, but it never seems to taste as good as when Thanksgiving’s here. Could be it’s the trimmings that are cooked with it to eat, but I think … Continue reading
All That Cooking 