Scandinavian Recipes from "Kitchen of Light"

Title: Potatoes with Goose Fat and Lemon

From: Kitchen of Light by Andreas Viestad


-6 russet potatoes peeled and wedged
-sea salt and fresh pepper
-3 tbsp goose/duck fat
-1/2 lemon, wedged/stripped
-3 bay leaves, broken in half

Preheat over to 400*, season potatoes w/s&p, Heat goose fat in pan until hot, add half potato slices and cook, turning once, for 6 mins or until they have a crisp surface. Transfer to baking dish, repeat. Place lemon wedges and bay leves between potatoes, bake for 25-30 mins, until tender, discard lemon and bay leaves, serve.

Title: Crab Cakes w/ Parsley, Mustard, and Parmesan

From: Kitchen of Light by Andreas Viestad


-1 lb. freshly cooked crabmeat, drained
-1/4 c finely chopped fresh parsley
-2 tbsp dijon mustard
-1/2 c freshly grated parm
-1/4 c bread crumbs
-2 tbs ap flour or more
-3 tbsp fresh lemon juice
-1 large egg
-2 tbsp unsalted butter

Combine all ingredients except butter, mixing gently until firm mixture, if too liquid, add more flour. Heat butter in nonstick skillet over medium head, mold into 12 small cakes and add to skillet in batches, not crowding. Cook 4 mins, flip, cook 3 mins.

Title: Veal Roulades with Leek and Basil

From: Kitchen of Light by Andreas Viestad


-2 large eggs
-2 lbs finely ground veal
-2 potatoes, boiled, peeled, mashed
-1/4 c bread cr
-1/4 c finely chopped onion
-1/2 c heavy cream
-1/4 c chopped fresh basil
-1 leek, white part only, sliced paper thin
-6 tbsp unsalted butter, melted
-sour cream for serving

Lightly beat egs, add meat, potatoes, br cr, onion, cream. Mix and season w/s&p. Cover and refrigerate for 1+ hr. Preheat oven to 350*. Brush large cutting board w/ water, w/ moist rolling pin roll out meat into a rectangle until about 1/4″ thick. Cut into 8 4″ squares. Later basil and leek on top of each, roll up. Place in baking dish w/ at least 1/2 inch of space between each, brush with butter, bake for 20 mins in middle of oven, turn to broil and broil for 5 mins until lightly browned.

Title: Spinach Soup with Tarragon-Poached Eggs

From: Kitchen of Light by Andreas Viestad


-2 tbsp unsalted butter
-2 tbsp AP flour
-3 c whole milk
-2.5 c chicken stock
-1 lb. spinach, stems removed, washed, patted dry
-1/2 c salt
-1/4 c tarragon vinegar
-4 large eggs

Melt butter in medium pot, stir in flour and cook until you have a thick roux, stir in the milk, bit by bit, then the chicken stock. Add spinach, bring to a boil, reduce heat and simmer for 5 mins or until spinach is wilted. Blend smooth and then salt and pepper. Keep warm, then combine 4 qtz water, 1/2 c salt, tarragon vinegar, bring to a boil, bring down to a simmer, poach eggs. Pour soup into bowls, add one egg to each.

Title: Green Pea Puree with Asparagus and Scallions”

From: Kitchen of Light by Andreas Viestad


-2 tbsp salt
-8 asparagus spears, trimmed and 2″ pieces
-4 scallions, trimmed and 2″ pieces
-1/2 c veal or chicken stock
-3 c shelled green peas
-3 tbsp unsalted butter
-3 tbsp chopped pistachios
-1 tbsp toasted sesame oil

Make RIGHT before serving! Combine 3 c water and the salt in a medium pot and bring to a boil. Add asparagus, boil 3 mins, add scallions, boil 2 mins. Drain and rinse under cold water. Set aside. In a small saucepan, bring stock to a boil over medium heat, add peas, cook 4 mins or until tender, stirring every so often. Blend to a coarse consistency, adding butter bit by bit until you have a smooth puree. In a small skillet, heat butter, to frothing, saute asparagus and scallions, 1-2 mins. Drizzle servings with sesame oil, top with pistachios, add asparagus and scallions, serve.

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Filed under cookbook, meat, scandinavian, seafood, side dish, soup

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