We’re now into this 2nd decade of the 21st century and we hope you all made the jump with no pain and lots of fun.
Image from COOP market website.
For today’s post, we’ll have a brief look at our Holidays (optional dropdown) and chat about what’s around the corner at Lost in a Pot. We’ll also show you a quick and elegant appetizer or main meal that you can easily make and really impress your guests with. So, read along and let’s begin our 2020 journey.
The Holidays…
We hope you found great joy during your Holiday Season and the coming of the New Year, we certainly did. So, if you’d like to drop in and see what our Christmas Jullov was like, just “click below” and the box will drop down and you can have a look.
CLICK HERE
We began the official three days of feasting at our place where we hosted an intimate “Lilla Julafton” dinner (above), which is on the 23rd. It was Eva’s Dad and bonus Mom joining us for the third year, so it’s now a lovely tradition. Eva prepared a simple dinner of ham and sides, with me preparing the Jul vörtlimpa and au gratin potatoes. It was a quiet, peaceful and wonderfully warm evening.
[easy-image-collage id=6376]On the 24th (Swedish Christmas) we had a lovely Julbord lunch at Eva’s Moms with most of the family attending (there were 12 of us and three dogs, I think). She served different kinds of pickled herring, Jansson’s Temptation, pâtés, Christmas ham, sausages, ribs and Mormor’s meatballs. We had a cheese board and a variety of bread including a loaf of my Jul vörtlimpa from my last post. Birgitta (Eva’s Mom) always put on one heck of a lunch Julboard.
[easy-image-collage id=6386]Since the big Christmas celebration in Sweden is on Christmas Eve, we’ve always had an American Christmas celebration on the 25th. This year was the 2nd annual Christmas dinner with Eva’s sister, Lena and her family. It was a grand time, with seven peeps and two dogs in attendance. “Doris” Lena’s daughter’s new pug puppy kept everything hopping for sure. What a time those dogs had and us as well. Dinner was wonderful! It was Eva’s cook this year, so I was chief sherpa, mashed potato maker and sous vide chef. We started with munchies with Glögg and then moved on to dinner. This year we served turkey three-ways; sous vide turkey breast (I highly recommend this one), smoked turkey legs and turkey meatballs. The sides were glazed carrots, Ina’s Brussel sprouts, Sourdough bread stuffing, my IP mashed potatoes, a lovely gravy and homemade cranberry sauce. Dessert was assorted cookies, baked treats and dried fruits. Then we followed with coffee or tea, brandies, cognacs and other libations. Oh, and lots of chocolates…
Boxing day, we rested…
The projects…
You might recall that back in our October post, Oh What a Summer – the move…, we showed you around our new place. When moving in we knew we had a few small projects, but boy did I miss the big ones. Not to worry though, we’re all (especially Chloe) still in love with the place. It’s just that it has been one thing after another. Thus, my friends, I’ve not been as active in the blogosphere as I’d hoped. But, we’re about caught up, so we’ll once again be posting on a semi-regularly basis. So, if you want to have a look at what’s been keeping me busy, just click below and the box will drop down so you can have a look and a read.
CLICK HEREWhen we purchased the place we knew we had to put in a proper wall and handrails for the stairs. However, once we had the wall, rails up and painted it became clear we couldn’t live with the old marred and scarred stairwell. So, I surmised, why not refinish the 40-year-old stairwell. It’s no biggie, I can knock this out in a week or so. Eva just rolled her eyes and said “hmmm”.
Wrong, it seems my time estimating mind is still 40 years old, but my working body is in its very late 60s. Sanding the varnish from fifteen steps took me about three weeks. Staining, painting and putting down the carpet pads took another week. So, I’ve concluded that my 40-year-old estimating mind is roughly off by a magnitude of 4 or more. Good news though, Chloe (and Eva) fully approved of the improvements which make it much safer and easier for Chloe to get up and down the stairs. Me too!
Next, we needed a workbench for the storage room. A guy has to have a workbench, doesn’t he? I first thought I can do this in a couple of hours, but then I remembered my former miscalculations, so I said it’ll take a day. It took two days.
[easy-image-collage id=6421]One of the things I disliked the most about our new home was the tiny fridge and freezer. Just not proper for a food blogger. Also, the doors keep coming opened and there seemed to be no fix. So, we made plans for new larger capacity 5-star energy rated units. Old cabinets had to be removed (too big), new smaller cabinets had to be assembled (IKEA) and hung in time for the delivery of the new units.
I’m not even going to talk about how bad I missed the time estimate on this one. Let’s just say I met Eva’s deadline of having it ready by December 20th, barely. So, the 2-year-old small units we replaced, sat in our summer sunroom until after Christmas. They were destined to replace Birgitta’s (Eva’s mom) 15-year old smaller fridge/freezer combo. But first, we then had to demolish and rebuild a kitchen cabinet at Eva’s Mom’s place so the newer units would fit. We finish that project this past weekend. What happened to Birgitta’s old fridge/freezer combo you ask? It’s in our storage room (man cave) proudly chilling excessive amounts of beer, white wine, bubbly and freezing loads of ice.
Thanks for sticking with me, it’s has indeed been a fun and full few months, but I’m looking forward to the winter lull.
Coming up in 2020…
Lost in a Pot has been and still is doing some serious research into the Swedish food culture from the mid-1800s as well as the early 1900s and how it shaped nations.
In upcoming posts, we’ll be discussing the importance of the potato in the Swedish food culture since it’s arrival on the shores of Sweden in 1655.
You might remember our The fresh potato and the Swedish obsession with them… post that we put-up back in June of 2018. In it, we covered a bit of the essential history of the fresh potato in Sweden, so we’ll not be boring you with those details. If your interested though, just click here or the title above and have a read. It’s actually one of my favorite posts. Instead, we’ll be looking at how essential the potato was to the food culture as well as survival in Sweden during the 19th and early 20th centuries. We’ll then tie things up by showing how this had much to do with the USA Immigration Act of 1924. So, stick with us in the coming weeks and months and we’ll be showing you some very old and classic Swedish dishes. All tasty and probably none that a nutritionist would recommend.
The cook – Löjrom, råraka, rödlök with crème fraiche…
Today we’re going to make a modern potato-based Swedish favorite dish. Although variations of the dish are seen in other lands, here in Sweden it’s the quintessential New Year’s dinner party appetizer and is suited for any fine occasion as well. Make it as an appetizer or fill a plate, your choice. This is an extremely simple dish to make, so simple there’s not even a recipe.
Löjrom, råraka, rödlök, crème fraiche is normally served alongside a glass of sparkling bubbly or a glass of fine white.
What is Löjrom you might ask, Kalix Löjrom is very special caviar (fish eggs) harvested only from the Bothnian Bay archipelago of the Baltic Sea in northern Sweden. It’s expensive, currently selling for about 3,000kr (USD$320) per kilo for the frozen stuff. Luckily, there’s an imported American version that comes from the same White Fish as the Swedish Löjrom and it’s about a third of the price. We used the US stuff. Is the Löjrom Amerikansk as good as the Kalix Löjrom? No, but it’s close. Any caviar or fish eggs would work here but the closest in North America would be Whitefish roe.
Then what’s råraka? It’s hashbrowns, made in the fashion of the Swiss Rösti or pancake. This one has no fillers, it’s just fresh uncooked grated potatoes. It takes about 200 grams (7 oz) of grated potatoes per large pancake. Use a multi-purpose potato like a waxed yellow or Yukon Gold as they fry up the best. It’s important to lay the grated potatoes thinly on a cup towel and wring out as much moisture as you can prior to cooking. Lightly salt and pepper the dried potatoes, give it a good toss and you’re ready to fry. Fry the hashbrown in a medium-hot skillet with your fat of choice. Goose or duck fat would be supreme, but as we didn’t have any we used a combo of butter and rapeseed oil which worked just fine. Let the råraka fry until the edges are browning and the steam is diminishing. Gently turn and complete cooking. When done, drain them on paper towels and keep in a warm oven until your ready to plate (but not too long).
When plating, place a tablespoon of finely minced red onion on the right upper top side of the råraka and place a spoon of crème fraiche next to it leaving a tad of room in between. Then quenelle a large spoon of Löjrom (or caviar of choice) between and below the onions and crème fraiche. The crème fraiche can be severed on the side if you prefer (as shown above). Garnish with dill and serve.
Not into caviar or fish eggs? Try it with cold smoked salmon, it’s my favorite. Just lay a few pieces of rolled cold smoked salmon on top of the råraka, top with crème fraiche, a spoon of caviar (or not) and a sprinkle of minced red onions. Oh, and don’t forget that bubbly!
Eva, Chloe and I enjoyed this dish with a nice bottle of bubbly to celebrate Lost in a Pot’s third anniversary this past December 27th. Do give it a try, it’s very tasty.
Angela says
Fascinating as always. Sorry I’m still playing catch-up and that I missed wishing Chloe a timely happy birthday!
Ron says
Thanks, Angela! Oh, don’t worry about missing Chloe’s birthday. You know she’s getting to the age where she’d just soon they didn’t get a lot of attention.
Mad Dog says
That looks delicious – I’d definitely want mine with caviar!
Ron says
I like your style Mad Dog. I think you’s enjoy this one. Thanks for stopping by.
Denise@urbnspice says
Welcome back after your productive and very impressive renovation season . Thank you for another entertaining and informative post, Ron. Cheers to you in 2020!
Ron says
Hi Denise, it’s good to have some sense of normality returning to life. Thank you for taking the time to have a read and leaving a comment.
Pam says
First off, congrats on your 3rd blogiversary! This is a great post, Ron! Love the råraka and the next time I make potato pancakes, I will omit the chopped onion and do as you suggest with crème fraiche on top with chopped red onions, sounds good! Chloe looks very content and lovable, Happy belated Birthday to her!
Ron says
Thanks for the congrats and I’m glad you enjoyed the post. I’ll send those birthday wishes to Chloe girl.
John / Kitchen Riffs says
Outstanding post! SUCH a fun read. Congrats on your third blogiversary. And congrats on finishing all those projects — I suffer the same problem with overestimating my ability to complete projects as quickly as I used to be able to. Getting older is largely a good thing, but there are downsides. 🙂 The råraka looks terrific. I actually make hash browns using this method already, but don’t shape them in nice pancakes like this. I will. 🙂
Ron says
Thanks John, I think this would be a perfect appy for you guys. Thanks for stopping by.
David @ Spiced says
Ah, you have indeed been busy, Ron! We moved into the new house here a year ago, so I can absolutely appreciate all of the projects you’ve done. I do the same thing when it comes to time. Laura’s gotten used to it, so she basically doubles whatever I estimate. Hah! I’m glad that y’all had some nice family time mixed in there as well. The holidays here were super quiet and peaceful…just the way I like ’em. However, now the decorations are put away and the cold weather has moved in. I’m counting the days until Spring. Speaking of the days ahead, I’m looking forward to your potato theme! Cheers! P.S. I did order Laura some of that licorice. I fall in step with you on that one. But it was still a fun gift!
Ron says
David, where would we be without those projects. I think I fear having an empty “todo list” more than a full one. Try to stay warm over that way, it seems you guys are getting our winter and we’re getting Southern France’s winter. Glad to hear you guys gave the licorice a try. What did Laura think??
Mimi says
Sounds like you had a great holiday. Chloe is as adorable as ever. I had Rosti in Switzerland for the first time, watching cows with their giant bells on walk by. It was magical. I recreated it once. But never thought to serve it with smoked salmon. That’s just brilliant. Happy New year!
Ron says
Hi Mimi, I have memories of the cows with the big bells while having fondue bourguignonne in a mountain chalet many years ago. Wow, I just remembered how much I love fondue bourguignonne and now I’m going to have to make it, but first a fondue pot must be found. Do give the appy I try, I think friends and family would enjoy it. Thanks for popping in.
Susan says
You certainly have been busy! I truly enjoyed reading about your holiday, history of meatballs, and all of your projects. Now, of course, I’d love to know the reason from the trip to the hospital the evening of the great debate 🙂 Happy belated birthday wishes to Chloe and Happy New Year!
Ron says
Hi Susan, I’m glad you enjoyed the post and I’m glad you clicked over to the meatball post. Truth be known, the cause for the trip to the hospital was a bit of an embarrassment. During the great meatball debate, we drank copious amounts of a Chinese spirit called Baijiu and beer. Baijiu is made from sorghum is about 65% alcohol and taste like rocket fuel. During those days it was a bit of a game for the locals to try and get the long nose Westerner as drunk as possible. That night they succeded and I was taken to the hospital to make sure I didn’t have alcohol poising. Now, as they say, you know the rest of the story.
David says
Regardless of the amount of time it took you to do these projects, I am impressed with your abilities! My supreme ability is to call the right contractor to have things done. (I prefer to spend my time and talents in the kitchen!) It’s been 15 years since we moved into our house, and some little part of me misses all the little projects that we take on in order to make it feel like home. The “non-recipe” looks quite wonderful. Simple, yet very elegant. And congratulations on your anniversary! Time goes very quickly in the blog world… I’m coming up on 10 years next month!
Ron says
Thanks for the kind words, David. You know I always told Eva that she might not find me handsome, but I’m handy around the house. But, at this venture of life, I too would prefer the kitchen.
Wow, 10 years of blogging! You guys that have been doing this since then and before are the true pioneers. I don’t think I’ll be going for the ten-year mark myself, but who knows. As always you are always welcome here and thanks for taking the time to share your thoughts.
Frank Fariello says
I’m fascinated by food history, so I’m looking forward to your future posts about the potato in Sweden. It’s interesting to note how the New World import took such hold in northern Europe while being less central to cuisines (though hardly unknown) around the Mediterranean. Especially since I have to assume the potato arrived from Peru to Europe via Spain.
Ron says
Frank, I’m with you when it comes to food history and history in general. The potato was domesticated thousands of years ago and certainly took its sweet time making it to Sweden. You know back then folks thought you’d die if you eat a potato. I’m looking forward to the potato journey and sharing some fun classic Swedish recipes. Thanks for taking the time to have a read.
Karen (Back Road Journal) says
First, congratulations on your blogging anniversary. Second, congratulations on completing all those projects…nice job. Your meal looks great…those potatoes look so crispy and delicious. With all the accompaniments, they sounds great.
Ron says
Thanks for the congrats, Karen. The Löjrom, råraka, rödlök & crème fraiche is indeed a delicious appetizer or wonderful brunch entre.
Tandy | Lavender and Lime says
Your projects end results look amazing, so worth the time and effort. We still have our 9 year old Jack Russell on active adult food as I am too lazy to give her a different kibble to the one we give our Boxer.
Ron says
Thanks, Tandy. I don’t blame you for keeping your Jack Russel on the same food as your Boxer. I think having to segregate two dogs at mealtime might prove to be tricky.
Lorraine @ Not Quite Nigella says
I would adore this as I love hasbrowns or roesti so råraka is already a big winner for me and I also love caviar. I hadn’t heard of that variety but it sounds very special indeed. Hopefully one day I’ll get to try it! 😀
Ron says
You should surprise Mr. NQN with the dish as it’ a very Scandinavian type dish. In fact, Bothnian Bay where the Kalix Löjrom caviar is harvest is almost at the Finnish border. Thanks for popping by.
Laura says
Wow! Great work on your projects! Those stairs are beautiful! I usually multiply a time estimate by 6, so you’re doing exceptionally well with your “time factor multiplier’” ha! But I love the look of this dish! Those flavors with the crispy potatoes sound so satisfying! Yum!! And I’m glad you’re all ( including Chloe) enjoying the new digs!
Ron says
Thanks Laura, the stairs did prove to be quite rewarding in the end. I like the 6 times multiplier for time estimates, I think I’ll adopt that.
It is a yummy dish and goes with cold smoked salmon as well.
Valentina says
Wow! Ron, you are quite the talented craftsman! So impressive! Looks and sounds like the holidays were enjoyed by all. 🙂 I’m looking forward to reading more of your potato recipes in the new year, and today’s recipe — especially with the inclusion of the salmon — sounds fabulous. And needless to say, Chloe is absolutely darling. What a life she leads! ~Valentina
Ron says
Valentina, I fear my days as a craftsman are fading away. But I do so enjoy projects. We have a big deck project planned for the summer and in the past, I’d do all of it myself. But, with strong suggestions from Eva, I’ll be supervising a professional team to build it. A first for me. Chloe girl is enjoying her new digs and her life of leisure. Except for the darn cat next door…
Susan says
Hello again, Ron! I am very interested in knowing about your duck ragu recipe that you mentioned in a comment on my blog. I searched your website to see if I could find your recipe or your email but couldn’t find either. If you don’t mind sharing it, would you email me at savoringtimeinthekitchen@gmail.com ? I’d love to compare it to those I found online to see if I can improve upon mine in any way. Thanks so much! Susan
Ron says
Hi Susan, the recipes are in your mail…enjoy.
frugal hausfrau says
The projects paid off and are great improvements and the stairs are beautiful. Bet you were stressing getting it all done before the holiday! I’m the same way; everything takes so much longer these days. In addition, I seem to spend far more time thinking about and planning projects than I used to. Just a way of putting them off I guess!
That’s crazy about the caviar! From the US? But lowbrow me, I’ll take the salmon, although there’s nothing lowbrow about it, lol!! It looks so lovely on those crispity potatoes!
Happy blogoversary! It’s obvious your success is because you’re doing what you love and it shines through! And happy belated birthday to dear Chloe. She showed great sensibility in taking care of that råraka for you. Good girl!!
Ron says
Thanks Mollie, yep I was working on projects right up to the holidays. The råraka with cold smoked salmon is my favorite. I think you’d like it.
It is fun writing the blog as well as reading other blogs. I guess it’s like having pen pals. Obs, I guess I gave away my age. I’ll send your birthday greeting to Chloe. Oh, she’s on it when it comes to food hitting the floor.
Ronit says
Can’t go wrong with potatoes and crème fraiche, but when you add smoked salmon, or, better yet, caviar, then you’ve really transformed it into a heavenly treat.
I can also see this with poached eggs, Benedict style.
Ron says
It’s yummy indeed and your idea of a poached egg is brilliant. I’ll be trying that soon. Thanks for stopping by.
sherry says
oh yum ron. that raraka is just my sort of thing to eat and especially with caviar and smoked salmon and champagne!! yes yes please. happy new year and happy birthday to your dear doggie. cheers sherry
Ron says
Hi Sherry, the råraka is mighty tasty and with all that tasty seafood down your way I bet you can find some yummy smoked fish to place on top.
Thanks for the New Year greeting and the best to you guys in this new year. I’ll be sure and pass on the greeting to Chloe.
Jeff the Chef says
Wow, have you been busy! I so admire your fixer-upper skills. Even if it did take you longer than expected, you did it with your own two hands, and there’s much to be peoud of about that. And it all came out so beautifully! I’ve never seen carpet pads in that shape before, by the way. I like them, because they show off the wood.
I love hashbrowns. I’ve never had them with creme fraische, but I can imagine that that, with the roe, is delectable. I’ll look forward to your upcoming posts.
By the way, I was thinking of you recently. I stumbled onto a video by your fellow countryman, Niklas Ekstedt, making a cream sauce over a campfire, by placing burning embers into a pot of cream and then straining them out. I became instantly oscessed with him.
Ron says
Was it in Niklas’ “Food and Fire TV series“? We’ve just started watching it. He’s great fun to watch.
Yep, the stairs came together, but I’d of liked a tad more depth to the finish on the wood. Those carpet pads are simple and brilliant, it’s got a very sticky tape on the back and you just slap them on. You just have to make sure you get them in the right spot the first time. You know, wall to wall carpet is extremely rare over here.
You should try Löjrom, råraka, rödlök, & crème fraiche as I think you’d like it. By the way, Anton Berg “Latte Corretto” is about to be made…
Thanks for popping in.
Jeff the Chef says
I hope you enjoyed the corretto. I’m down to my two final chocolates.
In summer, I’ll have access to a campfire pit, and I’d love to use that as a chance to try out some Ekstedt ideas.
Ron says
Jeff, I must confess, I’m all out of those little chocolate bottles filled with joy, so no more Latte Corretto. But, it gives me yet another thing to look forward to next Christmas.
Knowing you enjoy Ekstedts shows, here’s another famous Swedish chef celebrity that has excellent English videos. Tareq Taylor has some of his Nordic Cookery show on YouTube. Check this one out, you might recognize what he’s cooking.
FYI, he’s cooking on a Muurikka stekhäall, which is made in Finland and can be used on an open fire or gas. Been around in Scandinavia for centuries. You’ll be seeing one I was gifted for Christmas in future posts.
Jeff the Chef says
Thanks so much for sharing that video! I love that guy!! And I love the meal that he cooked. I would definitely try that. Of course, as someone descended from Eastern Europeans, potato pancakes are no strangers to me. But also as a Chicagoan, I’m very familiar with white fish. They catch them in the Great Lakes all the time.
Ron says
Jeff, I’m glad you enjoyed meeting our Tareq Taylor, he’s hugely popular in these parts.
Healthy World Cuisine says
Ron, you are a busy little carpenter! Beautiful work on the staircase. I know how long and difficult these home projects can be for us do it yourselfers. Well done!
Happy 3rd blogiversary! Time goes by so fast and there is so much you want to do but just enjoy these moments. Now on to that delicious råraka. We could eat this any time of the day, not just for new years. Might have to try topping it with some smoked fish as the caviar is a little steep.
Happy 8th bday Chloe! Wishing you and family a fantastic start to 2020!
Ron says
Thanks Bobbi, I do enjoy a good project but the stairs took me to my limit. The råraka is great with smoked fish. As for the Löjrom caviar, steeply-priced it is and that’s why it’s a once a year thing around our house. We do have everyday caviar here that’s quite affordable. It’s ABBA Stenbitsrom (lumpfish roe) which you should be able to get at IKEA food store or online in the US. I don’t think there are many Scandinavian folks that don’t like Stenbitsrom. I’m not Scandinavian and I love it.
Birthday wishes have been passed on to Chloe girl.
Healthy World Cuisine says
I totally agree home repairs are so painful. Last year during the middle of the winter, the significant other decided to stone in the fireplace and cut the stone in the middle of the living room. Have we mentioned the dust! OMG! Be good to yourself and hire that stuff out. We completely forgot about Ikea for getting some of your ingredients. That is brilliant, will have to check that out. Hope you are doing well. Take Care
Ron says
Oh, that stone job doesn’t sound as if it went how hubby had hoped. I’m now hiring things out now and we’ve had a professional handyman in for this past week doing things I can’t or don’t want to do anymore. But, I’m not looking forward to seeing his bill next week. Ikea or the Swedish church as we call it over this way is a good first stop when looking for Scandinavian foodstuffs.
Jas @ All that's Jas says
You had busy holidays indeed! Great job on the stairs. I know how much work goes into them. Last summer I redid our stairwell too. I thought I’d just need to remove the old carpet, find the natural wood and call it a day, but it revealed a layer of paint that was worn out through the middle. Talk about sanding and stripping and more sanding. Plus, the stairs are floating kind, so I had to remove the paint from underneath as well. It didn’t go as planned and I ended up painting them. 3 weeks of my life I’ll never get back, ha!
I’m intrigued by your sous vide turkey breast. How did you season it? Also, I bookmarked your Mormor’s meatballs. With your permission, I’d like to make them and share the recipe on the blog with the proper credit, of course.
Your potato pancake would be wonderful with lox since caviar and I do not get along. 🙂
Happy bloggerversary and Chloe’s 8th birthday! May she have a long and healthy life! All the best for 2020 and beyond!
Ron says
Ah, a fellow appreciator of the aches and pain of refinishing a stairwell. You might not get those 3 weeks back but just think of the joy you’ll feel each time you climb those floating stairs.
I’ve haven’t been a turkey fan since my youth (too many dry turkeys), but we wanted to have turkey as it’s a traditional dish for American Christmas. After checking around, I decided sous vide might work. It did and now I love the Sous Vide turkey breast. Now, with that said, turkey is bloody expensive over this way. It is free-range and all that, but the boneless breast sells for about US$15/pound. Anyway, to answer your question, I seasoned the breast with salt and pepper and then pre-seared it in olive oil. I then bagged it with a couple of fresh sage leaves, a couple of sprigs of thyme and a couple of knobs of butter. I vacuum sealed the bag and cooked in a water bath at 143F for 3 – 4 hours. Seared on the BBQ grill to finish.
Jas, yes you can absolutely make and post Mormor’s meatballs, she’d be honored. Don’t forget Mormor’s tip, use potato flour if they’re too wet…
The råraka is very good with the cold-smoked salmon.
Your birthday wishes have been passed on. Thanks for stopping by and leaving a comment.
Jas @ All that's Jas says
You’re absolutely right! I love my “new” stairs. 😀
It is interesting how some meat is priced differently around the world. I can understand if it’s not widely available, but one would think turkeys are not rare creatures. The veal was really affordable in my homeland and you’ll pay an arm and a leg here – that is if you can find it.
Thanks for sharing your turkey recipe with me, it sounds divine and I can’t wait to try it. Might not even wait till Thanksgiving .
I’m thrilled that I can blog about your meatballs. Thank you so much for allowing it! Do you ever make it with deer meat or is pork/beef the best option?
Enjoy your weekend!
Ron says
Hi Jas, interesting as veal is common here as well and just a bit higher than regular beef. Turkeys are new to Sweden, only be introduced on commercial bases in 1984 by a Skåne company called Ingelsta Kalkon AB. I’ve been told the original breeding stock was imported from the USA. They produce the majority of all the free-range Svensk turkey in the country. It’s considered quite posh here to host a turkey (kalkon) dinner.
We are very happy you’re going to post on Momor’s meatballs and yes, we’ve tried various wild game meatballs. It’s a bit different as the wild game is most often very lean. My favorite recipe has an addition of finely minced fresh rosemary and a touch of fresh ground juniper berry. Depending on the meat, you might have to add a tad more potato flour to bind the meatballs. I’ve also done a ground moose and pork belly version that was quite good. These dishes would usually be served with butter-fried apples, a sauce with lingonberries added and mashed potatoes.
Jas @ All that's Jas says
Now you’ve got me drooling, ha! Thanks, Ron! I will let you know when meatballs are to be posted, probably in about a month or so. 🙂
Ron says
Thanks Jas, we’re looking forward to enjoying your post.
Kelly | Foodtasia says
Ron, it sounds like your holidays were just wonderful with the feasting and family! You’ve taken on quite a few projects. I’m very impressed! The staircase looks beautiful. The carpets on each step are a good idea. Ours are pretty slippery and we’ve had a few falls.
We are big fans of hash browns, but usually eat them plain. How delicious they look with all of the toppings! I would have to have one of each because I couldn’t decide between the caviar and the smoked salmon!
Happy Birthday to Chloe!
Ron says
Hi Kelly, well I must admit I am a bit proud of the way the staircase turned out. The carpet pads were what started the staircase refinish. We knew we needed the pads to help prevent Miss Chloe and me from taking a nasty fall. But when we put the pads up the old staircase, well nope it didn’t work. Thus a project was born. The pads are great insurance indeed.
Bravo for wanting both råraka as they are both worthy of a taste. Chloe says thanks for the BD wishes.
mjskitchen says
Love your hashbrowns and all the delicious toppings. Normally, our topped with chile and cheese but no surpirsed there. 🙂 So looking forward to the next few weeks and all those recipes!
Ron says
MJ, Råraka med ost och chile (hashbrowns with cheese and chile) sounds very tasty. I must introduce my Scandinavian foodie lot to this dish. Thanks for coming by.
Neil says
As I have no ability at all (other than painting) to do any DIY you put me to shame with all your “projects” Ron. No matter how long they take you! Anyway, congratulations on your third blogiversary. This råraka looks amazing! Looking forward to all those new recipes in 2020 from you. Oh and and Happy New Year to you all too!
Ron says
Hi Neil, I might be handy but I’ve never climbed mountains as you guys do 😂. Thanks for the congrats and we’ll be getting a new recipe out soon. Thanks for popping in and commenting.
2pots2cook says
Happy bloggerversary and Chloe’s 8th birthday!
Also, congratulations for the huge work you did in the house, Ron ! No one in my family would even think of doing any of your projects !
I really look forward to learn about potatoes history. Your posts are always so many sided and there is always so much to learn… Thank you so much and I wish you enjoy your day 🙂
Ron says
Thanks for the congrats and we’re so glad you enjoy our posts. Have a great week and your Birthday wishes have been passed on to Chloe.
Shannon says
Another fabulous post! Oh I totally relate Ron, we moved last summer, and those “simple” projects have a way of snowballing don’t they?!! Your stairwell looks AMAZING though, soooo completely worth the hard work! I am really excited about your upcoming potato posts, and am going to read your previous ones now! I love this type of history.
Also, my lakrids arrived today!!!! I must be completely honest and say that between me and my 4 year old, half of the canister is already gone! You have introduced me and my daughter to our new favorite candy. Excited to order more, thanks so much for writing about them!
Ron says
Thanks, Shannon. The first potato post is in the works, although slightly delayed due to life.
I’m so glad you and your daughter enjoyed the lakrids. Lakrids by Bülow have a fantastic shop at Tivoli (Copenhagen) that not only sells every product they make, but also serves different flavors of fresh-made licorice ice creams. That in itself makes a worth a visit to Copenhagen and Tivoli.
Shannon says
Ohhhhh that sounds like the place for me! I hope I have a chance to visit soon! Licorice ice cream sounds heavenly!!!
Dawn @ Words Of Deliciousness says
Congratulation on your 3rd blog anniversary!! It sounds like you have been super busy. The potatoes look delicious! This one of my favorite ways to eat potatoes.
Ron says
Thanks, Dawn. I agree that rårka is a great way of enjoying a spud, especially when you top it with goodies.
Gerlinde says
Ron, I accidentally erased a very long comment. 😩Congratulations on your blog anniversary! I enjoy reading your blog posts . They give me so much information about Sweden. I love your potato pancake wit the lox and caviar. I can’t wait for your potato post!
Ron says
Hi Gerlinde, I hate it when my comments disappear, you can never get them the same way as they were to begin with. Thanks for the congrats and I’m so glad you enjoy the posts. We’,, have a potato post coming soon…
Ciao Chow Linda says
I like all the changes you made in the house. I thought it was funny (and could relate) when you took longer than expected. The potato dish looks wonderful too and reminds me somewhat of Jewish latkes. I never heard about those fish eggs from the U.S. that are less expensive, but what a great alternative. I too, however, would vote for the salmon with the potato dish. Looking forward to reading about the potato in Sweden.
Ron says
Thanks, Linda, they are still more changes to come, as we just sign on with a contractor to build a small deck and do some stone pathways for us.
The big difference between the latkes and the råraka is that the råraka is just potatoes and doesn’t have any matzo meal or egg in it. However, coming up in my next post we’ll be cooking up another Swedish potato dish that you might recognize. Oh, cold-smoked salmon works just fine in this dish, as a matter of fact, that’s what we had for dinner last night.
Pauline says
Hello Ron
A quick response from Peru where we are touring and it’s lovely to read your post. I adore hash browns so I should make your dish one day. There are multiple varieties of potatoes in Peru and lots of corn but haven’t seen raraka here. Doubt I would. Cheers, Pauline
Ron says
Wow, Peru! What a wonderful adventure. You’re at the epicenter of the potato world. They say our love for potatoes all started in Southern Peru. They’re said to have 4,000 varieties. I have only been to Peru once and it was all business and wasn’t able to enjoy the culture.
If you make it to Ecuador make sure and try a Llapingachos which is there take on a great potato pancake/croquette type dish. Safe travels Pauline and have some potatoes for me.
All That I'm Eating says
There’s always something with a house isn’t there! This looks and sounds delicious. Perfect for the start of spring.
Ron says
Yes, you’re spot-on Caroline, as it seems you get one thing sorted with the house and up pops another. Löjrom, råraka, rödlök, & crème fraiche would indeed be a grand start to Spring. Thanks for stopping byand commenting.
Alida@mylittleitaliankitchen says
Hi Ron, what a lovely post and lovely dishes too. I hope you are keeping well and healthy during these uncertain times. What an incredible situation we are in but as you also said, it will pass. We must hope for the best and keep cooking, it helps! All the best and keep safe.
Ron says
Hello Alida and thanks for the kind words. These are indeed uncertain times as will the times be in the near future, but in the end we’ll still be cooking. Stay safe over on the Island…
Hasin says
Ron,
You are a DIY expert to me, what fabulous projects you undertook and the joy of accomplishing each is amazing. Also, knowing 2020 marks your blog’s 3 yearly anniversary is an achievement to applaud. Congrats!