Just want to announce that I was the winner of the Foodie Underground competition over at Ecosalon last week. It was part of the one year celebration of Anna Brones’s column Foodie Underground. Happy Birthday! This was the winning entry (I’m deeply flattered)!
What can be more foodie underground than making potato pancakes while house squatting in London? The fact is that next door to the Rolling Stones in Chelsea my husband M learned how to make Potato Pancakes. It was during the punk era and M had just been thrown out from home. House squatting was just one way to survive while struggling with his studies at AA.
The recipe is simple: (for two people) Peel two potatoes. Cut them in smaller pieces and mash them in a blender. If the potatoes are to watery you need to squeeze out some of the liquid before adding two small eggs. When the mixture are well blended add some flour and season with salt. Pour about five – six small amounts of batter into a standard frying pan on medium heat. Fry them with some olive oil or butter until they are golden brown, turning once only.
The pancakes can be served with many different things. Back in Chelsea M ate them with just butter and sugar. Today we serve them with a variety of small sides, for example lingonberry jam, freshly grated carrots, sautéed bacon pieces, goat cheese mixed with sour cream and caviar.
Last summer we went to visit some new friends in Sweden. We were invited to dine under their old oak tree. The lady of the house, Sabine spoiled us with a number of unbelievable and unforgettable treats. One of them became my extra extra favorite: lingonberry cream with North Swedish caviar. Believe me when I say, lingonberries and caviar are a surprisingly good combination!
200 ml (almost a cup) Creme Fraiche
About two tea spoons of lingonberry or cranberry jam (not too sweet)
Red caviar (mild or slightly salty)
Mix the cream fraiche and the lingonberry jam together. The mixture should have just a slight taste of lingonberry and have a light pink color. Serve the caviar and lingonberries together with thin Swedish crisp bread (knäckebröd) or Finn Crisp.
For Thanksgiving I used my Raw stirred Cranberry Jam and served the caviar with gentle and soft Muscat wine.
Sabine’s version is slightly different from mine. She mixed the lingonberries with whipped cream and served it on a soft flatbread from the north of Sweden. The north Swedish caviar she served was very delicate and not so salty. I normally prefer this myself but I discovered that a slightly salty caviar blends well with the sweetness in the lingonberry cream.
Thanks Sabine and congratulations to your new cooking book, “Restresan”.
Some months ago we were celebrating our 90th birthday. We had champagne, caviar and blini – which ended up being a great combination for a great party!
1/4 cup (60 ml) water
1 1/4 teaspoons fresh yeast
1 teaspoon sugar
1 cup (237 ml) sifted whole wheat flour
1/4 teaspoon salt
1 cup (237 ml) milk
3 tablespoons butter
2 large eggs
Heat the up water to 110°F (about 43°C) using an oven thermostat. Stir together the warm water with yeast and sugar. Let the mixture stand for about five minutes until the mixture gets foamy (small wholes on the surface). This is important! If the mixture doesn’t foam you have to start all over with new yeast. Sorry!
Melt the butter and let it cool before using. Heat up the milk to 110°F (about 43°C) . Add first the flour and salt to the foamy mixture before you stir in the warm milk, the melted cooled butter and the slightly beaten eggs. Put the bowl in a larger pan that is filled with warm water (about 1 inch). Cover the bowl and let the mixture rise in a warm place for about 1 ½ – 2 hours. The mixture should then increase in volume and have bubbles on the surface. Stir the mixture before the next step.
Heat up a sauté pan with either butter or olive oil. Lower the heat. Make small blinis by using one tablespoon batter. Sauté for about two minutes on each side until the blinis gets a beautiful golden color. Keep them warm in the oven.
Serve the blinis with black caviar and creamy sour cream. (They also work well with gravlax)
M was very determined to make the blinis as delicate as possible. He did careful research and several tests before he was really happy. The result was created from this recipe…
We also tested several different kinds of caviar and our favorite for this occasion was a quite simple black caviar from Russ & Daughters in the East Village.