tableofcolors

Simple pleasures

Tag: dinner

Blackout

by tableofcolors

This past Sunday was windy; so windy in fact, that when I went on a run/walk in the mid-morning I at times felt as if the wind almost prevented me from taking steps in the direction I wanted to and when I changed direction I nearly had a free ride. There was small branches littering my path as I went.

Upon arriving home, dinner preparations had been started. November is the month for moose hunting and we had fresh meat on hand. It had been butchered only a few days before. It doesn’t get much fresher than this. Usually we soak our game in a salt water brine to much success. This time we had not and so my husband had made slits along both sides of the roast before applying the rub to allow the flavors to reach deep into the roast.
moose roast
The moose roast was rubbed with sea salt, black pepper and a NoMU blend that included, rosemary, thyme, marjoram, mustard, garlic, cumin and coriander seeds. After the rub was applied the roast was wrapped in foil and placed in a baking dish that was surrounded with large chunks of carrots and red onion that received a drizzle of olive oil and a sprinkle of salt and pepper.
moose roast wrapped in foil
Next the meat thermometer was placed and it was baked at 120 C/250 F until the internal temperature reached 60 C/140 F. We placed the roast in the oven and even had a baking sheet full of potatoes and carrots to be soon roasted as well.

Then the power went out. About 200,000 households were without electricity that day and quite a few were still without power also the next couple of days. The meat had reached 47 C/116 F before the blackout. We didn’t open the oven and hoped that the meat would continue to bake slowly. But since the vegetables had not been placed in the oven yet and everyone was getting hungry we had to start thinking of plan B. Since we have a gas stove, we had the option to do something stovetop. I opted for making spinach crepes since it was receiving the popular vote and we have plenty of chopped spinach from our garden in our freezer waiting to be used. As I was frying the crepes the electricity came back on and so our menu for the day was decided since the moose had reached a perfect 60 degrees. We had spinach crepes with thinly sliced moose roast, roasted carrots and onions, and seasoned marscapone dollops. It was very tasty.
sliced roast

Crepes with Spinach
1.5 l/6.3 c milk
1 tbsp sugar
2 tsp salt
1 dl/ 1/2 c wheat bran
2.4 dl/1 c chopped fresh or frozen spinach
11.8 dl/5 c flour (you may subsitute part of the flour with whole wheat flour)
4 eggs
1/2 dl/1/4 c oil

Mix all of the ingredients together with a whisk and allow to rest for a few minutes. Fry thin crepes on a medium hot frying pan.

Marscapone dollops
125 g/4.5 oz marscapone cheese
1/2 dl/ 1/4 c half and half or cream
salt
black pepper
3/4 tbsp NoMU beef rub (rosemary, thyme, marjoram, mustard, garlic, cumin and coriander seeds)

Mix and serve with spinach crepes and thinly sliced moose roast and roasted vegetables.

spinach crepes with moose roast

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Finding Funnel Chanterelles from bear forest

by tableofcolors

I have always been a city girl in my heart. It was not until I was an adult that I was introduced to a real forest, a place far from civilization, not just the little patch of woods in a parkway just down the road. For one year during the early years of our marriage we actually lived in the middle of this wilderness due to my husband’s work. To tell you the truth, I was a bit terrified of going on walks since I knew that bears inhabitated these woods. The town school was just two kilometers from where we lived at the time. I often would walk and pass the school with our oldest daughter who sat in the stroller still at that time. So small was she then. Feels like it was yesterday.

I had heard a story that once when the teacher was letting the kids out for recess, she all of a sudden told everyone to stay inside. There was a mama bear and her two cubs walking across the yard. I believed the story since not too far away, about halfway between our little home and the school, a bear had crossed the road leaving it’s large paw prints in the sand. We happened to drive by shortly after it happened and chatted with a few people that had seen it. But I had decided that I was not to be imprisoned in the apartment, and so nearly each day we would take our walks and I would keep my fingers crossed and occasionally cough to try keep the bears at bay.

In these same woods, we have sometimes gone exploring for mushrooms. Usually it is my husband who goes as he knows all of the good places but sometimes when I have the chance I go along. The funnel chanterelle (Craterellus tubaeformis) come up after the chanterelle mushroom season and sometimes they may be a bit hidden, but if you find one you will most likely find a whole patch to fill up your basket.

funnel chanterelle

This dish is really so simple but the flavors are fantastic. Our mushroom season is over now but when we still had fresh ones, we dried a part of them and some of them we fried with a bit of butter and then packed using the vacuum packer. They make a wonderful sauce. The savoy cabbage is quick roasted, rounding out the flavor and making a warm salad of sorts as a side.

Funnel chanterelle sauce with leeks

funnel chanterelles
1/2 of a leek, finely sliced
a knob of butter (30 g/10.5 oz)
2 dl/1 c cream
1/2 dl/ 1/4 c milk
or alternatively you may use half and half
rosemary
thyme
black pepper
salt

On a large frying pan, cook the mushrooms, leek and herbs with the butter until the water has evaporated so that it snaps and crackles just a bit. Pour on the cream and milk and allow to gently bubble for a few minutes. Serve over boiled potatoes and roasted Savoy cabbage.

mushroom sauce

Roasted Savoy Cabbage Salad

Savoy cabbage cut into wedges
olive oil
balsamic vinegar
salt
black pepper

Place the wedges of Savoy cabbage on a lined baking sheet. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Bake in the oven at 175C/350 for about ten minutes.

savoy cabbage

Purple

by tableofcolors

As the season turns from one of brights yellows, reds and oranges the colors fade towards shades of grays, browns, and purples. Even my yellow mums turned purple as the cold nights arrived. The autumn here was a beautiful one, with quite little rain making for vibrant colors. Sometimes the fall rains arrive very early and it seems like the dark season before the arrival of snow is a long time and even a bit dreary. When the rains arrive early even the trees seem to match the mood and turn into earthy brownish tones. In some ways the darkness can be a relief. No need to be effiecient for sixteen hours a day since even the finger prints on the glass seem to hide. Just let the darkness envelope the house and light the candles and lanterns outside.
purple chrysanthemums
But this fall we have been lucky with an abundance of sunny days. It is not until just recently that the rains have arrived and it won’t be long until the first real snow fall. The photo below is of the field behind our house full of the purplish red clover. This was taken in October, but since then the field is still green but the flowers have become dots of brown and black.
red clovers
Even my favorite local coffee shop, Kahvila Ilo, has a fall-inspired salad on their menu. Marinated beetroot salad with fresh wild mushrooms from the forest.
2013-09-27 15.30.30
The red beets and the roasted carrots that I had made earlier were a source of inspiration and so for dinner one night we had my take on the traditional Lindströminpihvi, which is basically a ground beef patty that has grated beetroot in it giving it a purplish hue. There are a couple of different stories of the origin of the patty but in both versions it comes from Sweden.
lindströmin pihvi

My version of the Lindström patty

1 onion, chopped finely
2 cloves of garlic, finely minced
1 red beet, finely grated
400 g/14 oz ground beef
1 egg
salt
pepper
1 dl/ 1/2 c bread crumbs ( I used fine rye crumbs that are available here but regular work just as well)
1/2 dl/ 1/2 c Greek yoghurt

Combine all of the above ingredients and form into small patties. Evenly space the patties on a baking sheet lined with parchment paper and bake in the oven for about 15 minutes at 200 C/390 F.

Beetroot chips

Slice beetroots very finely and place on a baking sheet lined with parchment paper. Drizzle with honey and olive oil and sprinkle with fine sea salt and freshly ground black pepper. Bake in the oven for about 15 minutes at 200 C/390 F. Our family went through two pans. The bag of beetroot that I had bought at the grocery happened to have very small beetroot. Usually they are larger in size. Serve the Lindström patties with the roasted beetroot and goat cheese.
2013-09-24 14.59.07

Yellows and Oranges

by tableofcolors

Autumn is definitely a glorious time with the abundance of fresh produce on hand. The berries, mushrooms and the harvest from our small garden has certainly kept us busy. I have taken quite a few photos and have recipes on hand, but my only challenge is that, just like you, I only have twenty-four hours in a day.

Right now the radio is playing classical music in the kitchen. The baby is laying on floor next to me, with his belly full and my two year-old is also keeping me company, ocassionally engaging in conversation and bringing me pieces of paper that she is cutting up. She is quite proud of her scissor skills. Four year-old Erik is running outside with his best friend. Sometimes they hunt lions and sometimes they “motor cross” along the ditches with their motor bikes (read: kick bikes). Three are in school and so the house is calm.

Just down the road and to the right is an old red house that has front yard nearly the size of a small field. Every year in the later summer and early fall it is a field of sunflowers. The owner of the house has placed a sign stating that you may freely pick some flowers and pay what you wish into a little metal cannister attached to a tree. Twice I have visited there for my flowers. The yellow bouquet certainly brings a bit of sunshine into some of our gray fall days.
sunflowers
sunflower bouquet

Now that the crisp and cool weather has arrived I have started using the oven more. I have been roasting vegetables as a side for dinner. These honey glazed carrots really hit the spot. And since there is often a shortage of time, they are so quick even for a week night dinner. My husband had placed some wild grouse into the Crock pot that morning and so the house was filled with delicious scents.
carrots

Honey Glazed Carrots

carrots, peeled and cut into long sticks
honey
olive oil
fleur de sel
freshly ground black pepper
herbs according to taste
honey glazed carrots
Spread evenly on a baking sheet lined with parchment paper. Drizzle with oil and honey and sprinkle with salt and pepper. Add herbs according to taste. Bake in the oven at 200 C/390 F for about 10-15 minutes or until the carrots have gained a little color. I have noticed that when using the fan, the time is reduced and I usually reduce the temperature as well about 20 degrees.
honey glazed carrots and wild game

Fall, the zoo and scalloped potatoes

by tableofcolors

Nearly every year we visit the Korkeasaari Zoo in Helsinki. The zoo is on a little island right off the shore of downtown Helsinki. There is even a ferry that will take you there for a small fee or you can drive and park on a neighboring island and make the short walk along the path and across the bridge. We usually always go when the weather has become crisp and cool. The animals tend to be more active than under the hot summer sun.
camels
We had taken a picnic lunch with us and were eating in this little pavilion while a flock of Barnacle Geese looked on and tried to sample our sandwiches and cookies at every chance. Once our two year-old Isabella had finished her lunch she went to explore nearby among the trees. She is equipped with a strong sense of innocent curiosity, a real life Curious George including the part about getting in a little bit of trouble. (Yesterday she nearly arranged us some water damage in the upstairs bathroom as a surprise, but that is another story) It was not long that she came enthusiastically running after an entire flock of geese. The Barnacle Geese are wild birds and had stopped to feed as they migrate.
bella and geese
She certainly never has boring days, nor does her mother.
zoo
After an active day at the zoo, we had our own group of hungry little people. Now that fall has arrived foods made in the oven feel comforting after spending time in the chilly outdoors. This recipe of scalloped potatoes reminds me of childhood and suppers at home. My version has fresh spinach in it but you may substitute it with frozen spinach if it is more readily available.

on the plate

Scalloped potatoes with Spinach

about 1 kg/2 lbs potatoes (or about 9-10 large potatoes)
1 onion, chopped
2 large handfuls of fresh spinach
400 g ground beef or pork
dashes of thyme, rosemary, cumin, mustard, garlic, oregano, paprika and coriander
salt
black pepper
200 g/7 oz plain cream cheese
6 dl /2.5 c milk
3 eggs
1 dl / 1/2 c cracker/panko bread crumbs
handful of grated strong cheese (Emmental)

Brown the ground meat with the onion. Sprinkle with salt, freshly ground black pepper and herbs and spices to taste. Stir in the chopped spinach and take off heat. Wash and thinly slice the potatoes. I decided to leave the skin on since they had such thin skins. If you prefer, you may peel them. Line a 22×33 cm or 9×13” pan with parchment paper. Layer one third of the potatoes so that they are somewhat overlapping. Add one half of the meat and spinach mixture and one third of the cream cheese in dollops.

spinach and potatoesContinue so that in the end there are three layers of overlapping potatoes and two layers of filling. Add the last third of the cream cheese in dollops on top. Whisk the milk, eggs and some more salt and pepper together. Pour over the potatoes.

cream cheese dollopsSprinkle with the grated cheese and bread crumbs. Cover with foil and bake in the preheated (200 C/ 390 F) and bake for 45 minutes. Uncover and continue baking for another 15-20 minutes or so that the potatoes are tender.

on the plate2bella

I know, she looks like Serenity herself.

Midsummer and Crepes

by tableofcolors

During midsummer it seems as if our internal clock goes into a summer mode. Usually the kids are in bed at 8.30 pm and the wake up is at 7 am during the school year. But once school is out it takes about three days to go into summer schedule where bedtime is closer to 10 pm and wake-up around 9 am for the kids. During midsummers bedtime tends to go even a bit later. Mom, however prefers an earlier bedtime for the kids and after the weekend we try to aim for the 10 pm bedtime.  It is so easy to lose track of time when the day is so long and light. This midsummers we were at home enjoying our new little Hugo, who has been a super baby. We made crêpes on a couple of occasions, as they seem to go hand-in-hand with summer, spending time together and have won the “kid’s choice” award in our house. Making crêpes is somewhat of a whole family affair. In Finnish crêpes are called lettu, lätty or räiskäle, depending on the region or the dialect.

Our little fisherman had gone fishing with Dad one evening. He was quite proud coming home with two rainbow trout.
fishing
We had oven-baked fish one evening and for the next evening we made savory nettle crêpes and rainbow trout filling with the leftover fish. Smoked Salmon could be easily substituted in and would also make a wonderful filling.
lohi crepe

Rainbow Trout filled savory Crêpes

Crêpes

1.5 l/6.3 c milk
1 tbsp sugar
2 tsp salt
1 dl/ 1/2 c wheat bran
2.4 dl/1 c dried nettle
11.8 dl/5 c flour
4 eggs
1/2 dl/1/4 c oil

Mix the ingredients and whisk until smooth. Fry on medium hot griddle with a little oil. This is a fairly large batter so you may prefer to halve it to better fit your needs. Serve warm with the Rainbow Trout filling.

Rainbow Trout filling

160 g/5.6 oz Rainbow Trout or Salmon
1/2 red onion, finely chopped
200g/7 oz sour cream
handful of fresh dill, chopped
2 tbsp lemon juice
black pepper
salt
little mustard according to taste

A couple of evening after having our Rainbow Trout-filled crêpes, I was trying to think of a evening snack/supper after a long day of being outdoors and swimming. Since my husband had just gotten our summer kitchen fixed up we decided to give it a try and so Crêpes or lettuja won the popular vote. This time we made the sweeter version.

letun paisto

Sweet Crêpes

1.5 l/6.3 c milk
1 dl/ 1/2 c sugar
2 tsp salt
1 dl/ 1/2 c wheat bran
11.8 dl/5 c flour
4 eggs
1/2 dl/1/4 c oil

Combine ingredients and whisk until smooth. Fry on a medium-hot griddle until golden brown. Serve warm. Feel free to halve the recipe if making for a smaller crowd. Serve with a topping of your choice, berries, whipped cream, jams or preserves, ice cream or a simple sprinkle of sugar.

lettu

Friday Night Pizza

by tableofcolors

Winter hikes and Chicken Wok with Avocado Pasta

by tableofcolors

outdoor fun
We have been having beautiful weather. The sun has been so bright and the sky cloudless. Nevermind that the temperature has hovered close to -30C/-22C. After a long stretch of gray winter colors and clouds, I could not resist. I put on snowshoes since my ski boots were being used by one of the kids and walked across the lake. No one else was out on the lake right then, and it was just me and the vast space and the tracks of a skiier from earlier in the morning.

tracks

Every once in a while I would spot the tracks of the hare and the fox and it made me think, did they cross paths last night in the moonlight?
tracks of the hare

Near the shore was a beautiful display of frozen ice crystals that bounced light like little diamonds.
kaislikko

With everyone hungry and rosy cheeked lunch needed to be quick. This avocado pasta with the chicken wok has many nutrients slipped in that the kids didn’t even notice.

chicken wok with avocado pasta 2

400 g/14 oz whole grain pasta
cooked according to directions on the package.

Chicken wok:
400 g/14 oz chicken breast cut into strips
1 large onion
1 clove of garlic minced
2 stalks of celery
1 head of broccoli cut into bite size pieces
1 head of cauliflower cut into bite size pieces
juice of one lemon
4 tablespoons soy sauce
1 tsp freshly ground chili pepper
freshly ground black pepper
salt
0.8 dl/ 1/3 c sesame seeds
olive oil

Sautée the onions and celery in olive oil. Next add the chicken and after a few minutes add the soy sauce, lemon juice, black pepper and chili pepper.
When the chicken is done move it away from direct heat and add the cauliflower, broccoli and sesame seeds. Sautée for a few more minutes. Serve on top of the avocado pasta.

For the avocado pasta, mash 1-2 avocados and mix with a couple tablespoons of lemon juice and some salt and pepper to taste. Mix with the cooked pasta.

winter sparkles
I’m participating in the online adventure travel and photography magazine LetsBeWild.com’s Wild Weekly Photo Challenge for bloggersThis week’s Challenge is: People in Nature!

Happy New Year

by tableofcolors

Happy New Year 2013! A new year is always exciting, full of the unknown, new opportunities and new adventures.

downhill
Between Christmas and New Year’s we were lucky to get a beautiful day. The three older girls tried downhill skiing for the first time. I was impressed with how quickly they learned. The little ones focused on sledding and eating snacks that they well knew we had along.
eating snacks
A tradition has slowly formed with our New Year’s celebration. It started four years ago when our son was born shortly after Christmas. He was a little sad this past year that his birthday is so close to Christmas until we told him that he gets to celebrate his birthday on the only day that firecrackers are allowed in Finland. They are allowed from 6 pm New Year’s Eve to 6 am New Year’s day. It has become a tradition to invite friends and family over for dinner, a little walk outside and firecrackers and later in the evening birthday cake for our little birthday boy.
sparklers
firecracker2
firecrackers

For dinner we had a shoulder of a lamb and vegetables baked in the oven, a tossed green salad, mashed potatoes with butternut squash and my Gramma’s wild rice. As a child we would have this wild rice side dish at Thanksgiving and on Christmas day. Whenever I visit Minnesota, I always bring back wild rice which is native to the area. Wild rice is high in iron and protein and contains the amino acid lycine. I have recently found it sold here in Finland in a few select shops.

rawwildrice

The following recipe is not quite identical to my Gramma’s version. I know that she uses sour cream and since I did not have it on hand I used a mixture of creme fraîche, Turkish yoghurt and a little cream. The final result was still quite similar and delicious.

wildrice

Wild Rice

2 cups of wild rice cooked according to directions on the package

3 stalks celery

2 onion

mushrooms ( I used a handful of dried chanterelle mushroom that I rehydrated in some water)

200 g/7 oz creme fraîche

0.8 dl/ 1/3 c cream

200 g Turkish yoghurt

sage

black pepper

salt

marjoram

thyme

2 tbsp butter

After the wild rice is cooked and set aside, chop the onion, celery and mushrooms until they are small. Sauté the vegetables in a little butter. When they are nearly done add the herbs. Mix the sautéed herbs with the rice. Add the creme fraîche to the rice and vegetable mixture. Check flavor.

This dish is easy to prepare in advance. At this point the wild rice can be refrigerated(if desired) and the final preparation can be done shortly before serving.

Before serving add the turkish yoghurt and cream and warm until steaming.

Happy Birthday Erik!

Happy Birthday Erik!

Wishing you all a prosperous New Year 2013!

Wishing you all a prosperous New Year 2013!

The Road Not Taken

by Robert Frost

Two roads diverged in a yellow wood,

And sorry I could not travel both

And be one traveler, long I stood

And looked down one as far as I could

To where it bent in the undergrowth;

Then took the other, as just as fair,

And having perhaps the better claim,

Because it was grassy and wanted wear;

Though as for that the passing there

Had worn them really about the same,

And both that morning equally lay

In leaves no step had trodden black.

Oh, I kept the first for another day!

Yet knowing how way leads on to way,

I doubted if I should ever come back.

I shall be telling this with a sigh

Somewhere ages and ages hence:

Two roads diverged in a wood, and I –

I took the one less traveled by

And that has made all the difference.

Macaroni and Cheese

by tableofcolors

Macaroni and Cheese is such a classic. I could almost bet on it that nearly every child in America has had macaroni and cheese for supper at some time. Most have probably had the Kraft box version. Since there are no box versions available here, I got a little excited when I stumbled upon this recipe. Now I could share some the macaroni and cheese nostalgia with my kids. It was a hit! Since it was so popular with our family I thought I would share it with you.

Even if your local grocery store does carry the box version, I’m sure you won’t be disappointed with recipe. It was so quick, easy and delicious. A perfect week night dinner!

The recipe to this dish was originally found on a great blog, petit4chocolatier.

The original recipe called for extra sharp White Vermont Cheddar Cheese. Since cheese from Vermont is hard to find on the this side of the pond, I used an extra sharp Cheddar from England.

1 package of sea shell pasta (16 oz/450 g) cooked according to instructions on package.

Creamy Extra Sharp White Vermont Cheddar Macaroni and Cheese (click here for the original recipe.)
1/4 cups/60 g butter
1/2 cups/1.2 dl flour
2 1/2 cups/6 dl milk
4.2 oz/ 120 g Extra Sharp Cheddar Cheese
6 slices or about 75 g American Cheese (white) (I used Edam cheese)
1 tbsp. Dijon mustard (I used 2 tbsp)
1 tsp salt
1/4 tsp hot sauce

optional topping: salt and pepper, parmesan cheese and parsley

Chopped Cheddar and Edam cheese

To make the white sauce, melt the butter in a sauce pan. Once the butter is melted, add the flour and whisk for about a minute. Next add the milk. Continue stirring until the sauce has thickened. After it has thickened add in the cheeses, mustard, salt, pepper if desired and hot sauce.
Pour the sauce over the pasta and mix.

Cheese sauce

Enjoy!