Posts Tagged With: Stockholm

Swedish Saffransbröd

Swedish Dessert

SAFFRANSBRÖD

INGREDIENTSSaffranBrod-

2¼ teaspoons yeast
⅓ cup warm water
1 cup milk
½ cup butter
¼ teaspoon salt
1 teaspoon sugar (½ cup more later)
½ teaspoon (1 gram) saffron threads
⅓ cup raisins
½ cup sugar
2 eggs (1 more egg later)
4 cups flour (2 more tablespoons later)
2 tablespoons flour
1 tablespoon vegetable oil
no-stick spray

SPECIAL UTENSILS

tin foil
cookie sheet

Makes 4 6″ buns. Takes 2 hours 40 minutes.

PREPARATION

Preheat oven to 250 degrees. Add yeast and water to large mixing bowl. While yeast dissolves, add milk to small pot. Heat milk at high heat until scalding hot (almost boiling). Stir constantly. Reduce heat to medium. Add butter, salt, and 1 teaspoon sugar to pot. Stir constantly until butter melts. Remove from heat.

Add saffron to tin foil. Bake at 250 for 5 minutes or until saffron is toasted. Add toasted saffron to cup. Crush saffron with fingers. Add 1 teaspoon sugar to cup. Mix with fork. Add crushed saffron/sugar to mixing bowl with dissolved yeast. Add 2 eggs, raisins, ½ cup sugar, and buttery milk to mixing bowl. Stir in 4 cups flour, one cup a time. Mix with whisk or fork.

Dust cutting board with 2 tablespoons flour. Add dough to cutting board. Let dough stand for 10 minutes. Knead with hands until dough stiffens. Add oil and dough to large bowl. Turn dough until it is coated with oil. Cover and let rise for 1 hour or until dough doubles in size.

Preheat oven to 375 degrees. Divide dough into 12 pieces. Use hands to turn each piece into a 12″ rope. Put 3 ropes side by side. Braid the 3 ropes together by crossing the left rope and then the right rope over the center rope until there is one long braid. Join ends of long braid to make a circle or crown. Repeat to make three more crowns. Beat one egg. Brush egg over crowns.
Spray cookie sheet with no-stick spray. Place crowns on parchment-covered cookie sheet. Let crowns rise for 15 minutes or until they puff up into a bun. Bake for 15-to-25 minutes or until golden brown and when a toothpick inserted into buns comes out clean. Let cool on rack.

TIDBITS

1) Böard is Swedish for surfboard. Yes, surfboards were invented by the Swedish baker, Franf. For in 1618, Franf found a large tree trunk washed up on shore. The tree was of a sort unknown to Europe. Franf reasoned it must have come from a large continent to the west.

2) He announced his discovery to the Swedish court and asked royal packing for a proposed voyage of discovery. The Swedish king said Franf was an idiot, noting Christopher Columbus had discovered the New World in 1492, in addition to Basque fishermen, Viking explorers, the third-grade class of Stockholm’s very own Lutefisk academy, Chinese traders, and the people of the great migration across the land bridge from Siberia to Alaska.

3) Franf wondered why entire tribes would assemble in frozen Siberia and then trek eastward into howling blizzards to an unknown land. Perhaps they really had a hankering for a White CastleTM burger. Those tiny delights with their minced onions are really tasty. Perhaps the ancient trekkers honestly thought there be a White Castle in the new land, just like the Spanish conquistadors and their Seven Cities of Gold. We’ll never know. Researchers are still waiting for the Cliff NotesTM to come out.

4) Franf waited patiently for the above long tidbit to end, before he could go home.

5) He moped for countless seconds–there were no stopwatches in 1618–before rebounding with the boundless optimism of all Post-Renaissance Swedish bakers.

6) Fraf went to a dock, sat down, pulled out his pipe, lit a match, and commenced to day dreaming. His long reddish beard burst into a fireball of flame; not applying the burning match to the pipe was a mistake. Howling with pain, Franf dove into the bay to put out the fire.

7) Flame extinguished, Franf immediately inventoried certain gaps in his education and there were many. However, the one that consistently came to the forefront was not learning to swim. Thank goodness, the tree trunk from the first tidbit, by now worn down to a thin board, was right next to him. (Notice the neat foreshadowing?)

8) Franf climbed onto the board and sat down to think. Here he was sitting in Sweden, the top of world, when suddenly, in geological terms, he caught a wave. “Häftig,” he shouted, “this is totally awesome!” People gathered on the shore as Franf rode one rörformig wave after another. They joined in. Surfing totally rocked Sweden. It was totally tubular, man.

11) Then the Thirty Years war broke out. Thousands and thousands of surfing Swedes lost their lives in the battlefields of Germany, never again to catch that perfect Baltic Sea wave. Surfing died out in that no longer care free Nordic land.

12) But Franf is still remembered in the vibrant culinary, surfing world. This recipe is called Saffransbröd, in anagrammic remembrance, of Franf’s böard.

– Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available in paperback or Kindle on amazon.com

The cookbook is also available as an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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Categories: cuisine, history, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Hasselback Potatoes

Swedish Entree

HASSELBACK POTATOES

INGREDIENTSHasselbackPotatoes-

10 tablespoons butter (5 tablespoons for casserole dish. 5 tablespoons to spoon over potatoes.)
10 small potatoes
1 teaspoon dill
1 teaspoon salt
6 tablespoons grated Våsterbotten or Parmesan cheese
6 tablespoons breadcrumbs

SPECIAL EQUIPMENT

9″ by 13″ casserole dish
baster

Makes, well, 10 potatoes. Takes about 1½ hours to make.

PREPARATION

Preheat oven to 425 degrees. Melt all butter using medium heat. Peel potatoes Cut off a thin slice off the bottom of the potatoes so that they will lie flat in the casserole dish. Slice potatoes every 1/6″ along its width. Make the cut go ⅔ of the way through the potato. (One way to do this is to put the potato on a large spoon. The sides of the spoon will prevent cutting the potato apart.)

Pour 5 tablespoons butter into casserole dish. Add potatoes to casserole dish. Add 5 tablespoons butter, dill, and salt to mixing bowl. Mix with whisk until well blended. Drizzle potatoes with butter/dill mix. Bake potatoes at 425 degrees for about 30 minutes Baste two times with butter from casserole dish. Remove casserole dish from oven and sprinkle potatoes with grated cheese and bread crumbs. Bake for another 20-to-30 minutes or until golden brown. (The potatoes, not you, for goodness sake.)

TIDBITS

1) The Hasselback potato can be served with almost anything. Oh, don’t tempt me with what.

2) This entree was first made for the “Hasselbacken” restaurant in Sweden in 1940 after the start of World War II. This dish was responsible for keeping Sweden at peace when nearly every other nation got sucked into the conflict. The Germans were told that if they invaded Sweden, the Swedish chefs would stop making Hasselback potatoes. The German commanders knew their soldiers, weary from invading one country after another would stop fighting unless they were fed delicious Hasselback taters. So, Germany never invaded Sweden. To this day, Sweden has a small army. It doesn’t need a lot soldiers. It has a legion of Hasselback-potato chefs.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, history, humor, international | Tags: , , , , , , , , , , , , , , , | Leave a comment

Sailor’s Beef (sjömansbiff)

Swedish Entree

SAILOR’S BEEF
(sjömansbiff)

INGREDIENTSSailorsBeef-

1¼ pounds round steak (½” thick or 8 slices)
2 yellow onions
1½ pounds brown potatoes
1½ tablespoons butter (1½ tablespoons more later)
½ teaspoon pepper
¾ teaspoon salt
1 bay leaf
1 cup beef broth
12 ounces dark beer
1 teaspoon parsley

SPECIAL UTENSIL

kitchen mallet
casserole dish

makes 8 bowls

PREPARATION

Preheat oven to 375 degrees. Pound steak slices until they are ¼” thick. Cut onions into thin slices. Peel and cut potatoes into THICK slices. Add 1½ tablespoons butter and onion slices to large pan. Sauté for 5 minutes on medium-high heat or until onion softens. Remove onions and set aside. Add 1½ tablespoons butter and steak slices to large pan. Sauté for 5 minutes on medium-high heat or until steak slices brown on both sides.

Add an initial layer of potato slices to casserole dish. Add steak slice. Add a layer of onion slices, then a layer of potato slices. Add some pepper and salt. Repeat steak/onion/potato sequence until all steak slices are used. (Note: there should be an equal amount of potatoes, onion, pepper, and salt above each steak slice. The topmost layer should be potatoes.) Add bay leaf. Pour beef broth and beer over top layer. Sprinkle parsley on top.

Cover and bake in oven at 375 degrees for about 1 hour or until meat is tender.

TIDBITS

1) There’s a museum in Stockholm, Sweden that houses a ship, the Vassa, that sunk in the 1600s. The shp didn’t get very far, sinking in the town’s harbor on its maiden voyage.

2) There is not, however, a muesli museum. I love how muesli museum is so alliterative.

3) But there is a Mooseum in Alabama. It’s Alabama’s only children’s museum to extol the cattle industry. And it’s interactive. Are there more children’s interactive cattle museums?

6) Swedes interact with cattle by eating hamburgers. Ketchup goes well with burgers . Swedes consume more ketchup per capita than any other nation.

7) Ystad, Sweden hosts the Cow Bingo festival. A cow gets led to a 9-by-9 field of squares. You bet on one of the 81 squares. If the cow poops on your square, you win. Watch out Las Vegas!

8) Sweden had a thirty-day February in 1712. Any cow born on February 30, 1712 would never have had another birthday.

9) Cows aren’t the only important critters in Sweden. Heck no! For years, the medieval town of Hurdenburg let a specially selected louse pick its mayor. If the louse crawled into your bread and stayed there, you were the town’s new leader.

10) Town chroniclers are frustatingly mute on how the Hurdenburgers picked the louse that would anoint their mayor. Maybe they had a better political system than our current one.

11) But maybe not. Maybe the louse-selecting system could have been corrupted. After all, any man wishing to be mayor could have stuffed his beard with all sorts of louse delicacies. That certainly given the candidate an advantage over his rivals.

12) Also, the system is inherently unfair to those civic-minded individuals who can’t grow a beard.

13) Today we vote to select our mayors, senators, and president.

14) Voting is not without its faults. It’s long, expensive, and prone to deceiving partisans ads on T.V..

15) The louse, however, cannot be influenced money, no matter how many millions you have.

16) The louse picks the mayor, etc., within minutes, a vast improvement over our apparently never-ending electioneering.

16) But way back when, Sweden’s Queen Christina, had a miniature cannon made, which fired tiny cannonballs at fleas. Resentful at this royal treatment to its insect brethren, lice everywhere immediately forever gave up all political participation.

17) Lice still like to crawl into people’s beards. Old habits die hard.

18) Drinking coffee is a fun habit. Swedes drink more of the caffeinated beverage than any other people.

18) If you ever go to Sweden for its ketchup and coffee, don’t forget to sample the country’s surströmming, fermented herring. The first day for selling this dish is the third Thursday in August. So mark your calendars and start planning that vacation.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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