Stacie and I have been having fun exploring the wonderful food of Sweden (and the rest of Scandinavia). The first of our World Bento series featured Scandinavia and we thoroughly enjoyed cooking and exploring a whole new world of food together. We have some exciting World Bentos coming up and hopefully they will inspire you to create your own bentos at home. I am envisioning a restaurant that serves a rotating set of world bentos. Creating those bentos would probably be our collective dream job.
On a separate note, one of the most positive outcomes of starting this blog with Stacie has been “finding a partner in crime” for all my foodie adventures in the kitchen and beyond. Stacie is always game to try something new/different and also has the cooking skills to deliver a stellar outcome. We have a common vision and common aspirations but different strengths – making for a rather fruitful partnership. I am looking forward to being her friend and partner-in-crime for a long time to come.
I am planning on working my way through my latest very inspiring cookbook acquisition: The Scandinavian Kitchen by Camilla Plum. This may be the start of my obsession with all food Nordic. It’s a flavorful and fresh cuisine, so much more than pickled herring and bland food, as I once (very recently) believed.
Dill Creamed Potatoes – from The Scandinavian Kitchen by Camilla Plum
Potatoes are considered the soul of Nordic cooking and I am a gigantic fan of anything potato, as are most people. This recipe had us “oohiing and aaahhing” and is simply put, quite spectacular. I may even like it more than mashed potatoes. Little one adored them too! Great side for salmon and sausages with a simple side salad. It’s a whole lot of yumminess.
2 1/2 lb small new potatoes (I used peeled Yukon Golds cut into cubes)
Salt and pepper
3/4 cup heavy cream
1 large bunch dill, chopped
- Scrub the flaky skin off the potatoes with a handful of coarse salt
- Put them in the sink, and rub the wet potatoes until most of the peel is gone, then wash. They do not have to be totally free of peel
- Boil in salted water till half done.
- Drain and then put the potatoes in a wide saucepan with the cream, salt and pepper and then let simmer until the cream has reduced and the potatoes are done.
- Add the dill at the last moment and enjoy!
Swedish Cucumber Salad with Dill and Parsley – from Shockingly Delicious
2-3 large cucumbers, unpeeled (about 2 pounds of cucumbers)
1 small onion, thinly sliced into half-moons
1/3 cup apple cider vinegar
3 tablespoons sugar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill weed)
- Partially peel cucumbers by peeling a lengthwise strip, then leaving a nearby strip of peel attached, then peeling another lengthwise strip.
- Slice the cucumer in half vertically. Use a tiny teaspoon to gently scoop out and discard the seeds. Then slice the cucumbers thinly in half-moons.
- Place cucumber slices and onion slices in a deep bowl. In a measuring cup, mix the vinegar, sugar, parsley and dill, stirring until sugar is dissolved. Pour mixture over the cucumbers. Let it sit at room temperature for 30 minutes. The cucumbers will have released some of their water and the liquid in the bowl will have increased.
- Cover and chill well before serving.