Wednesday, September 28, 2011


I heated my oil & butter too soon and the crumbs burned, so make sure yours look like these & turn the heat down!

Wallenbergare (Swedish Recipe)

1 lb. ground veal
1 tsp. salt
1 tsp. pepper
4 egg yolks
1 c. heavy cream

Mix everything together adding one egg yolk at a time.  Shape into patties and chill at least ½ hour.  Heat 2 T. butter and 2 T. oil in an electric skillet.

Take chilled patties and pat with: 2 – 4 T. white bread crumbs
Cook until done (I used a meat thermometer and it took about 12 minutes to cook, turning once.)

This recipe made about 8 burgers so I froze some of the uncooked patties to cook later separating each burger with waxed paper.

Serve with mashed potatoes.  The Swedish recipes call for cream and butter to make your potatoes amazing!  I used 2% and had Dad mashed the potatoes the old fashion way.

Monday, September 12, 2011

Stuffed Zucchini

This is the kind of dish that dad would squirm over, if you made it for him.  But to me, (and I'm guessing every other girl in the family) it looks DELICIOUS!  I haven't tried it yet, but I will.  But if anyone else beats me to it, please let me know how it is:

For a step by step picture guide. Click here.

1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
Optional: bacon (or I would imagine ground sausage would be good too)
Preheat your oven to 400 (200C). 
Cut the zucchini in half lengthwise. Spoon out the guts of the zucchini. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. I’m only using half a tomato (more for color than flavor, really) otherwise things will become a teeny bit too fluid. Sautee the onions in one tbsp oil or butter. When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.

Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon (optional) in as well. Lightly butter a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.

Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.