dinner group recap

Before our latest dinner group dinner, to me the land of Sweden was basically IKEA, Tretorns, ABBA, gravlax and Alexander Skarsgard (yum). Well, our hostess for this dinner was Cecilia, our dinner group’s local Swedish "ambassador" and the perpetuator of the myth that all girls from Sweden are blonde and beautiful. In working with her on the menu, I learned many things about Swedish food culture and I especially loved learning about Swedish Christmas celebrations and how family food traditions are treasured and showcased during that magic time of year.

Once I had a conceptual idea of what to serve, I checked out a few cookbooks from the library, as most of Cecilia’s recipes were in Swedish: the stunningly photographed The Scandinavian Cookbook and the charming Swedish Table. Both books had a seasonal bent to them, which helped make these somewhat heavy dishes feel lighter and brighter with the incorporation of fresh produce. What was surprising to learn was that the Swedish seasons mirror the seasons of the Upper Midwest, except we are lacking the prime ocean access and its briny bounty.

I couldn't have been more pleased with the menu. The courses worked well with each other. The creamy and hearty soup and the equally hearty meatballs were balanced nicely with the tart and crisp salad and the meal ended with an apple trifle that wasn't at all heavy and showcased the beautiful, in-season fruit perfectly. Each course was led off with a rousing "Schnapps" song and a tipple (or shot) of aquavit. Needless to say, all who attended left with full bellies and rosy cheeks ... and a warm feeling in their hearts. Skal!

Menu for SEPTEMBER 18

Cocktails and nibbles:
Icy-cold Vodka and Champagne
The Carlsson Family's Gravlax and store-bought pate with water crackers and toast

First Course: Yellow Pea Soup with bacon, tomatoes and parsley (The Swedish Table)

Second Course: Chanterelle, bacon and plum salad with blue cheese (The Scandinavian Cookbook)

Main Course: Swedish Meatballs with creamy mashed potatoes and served with an orange-scented cranberry sauce

Dessert: Apple Trifle (The Scandinavian Cookbook)

Happy eating, -s.

recipe: ratatouille and this week's menu

Ratatouille — I love this word. It's a fun one to say and a treat to eat. My version simplifies matters by roasting the vegetables instead of sautéing each separately in a sauté pan. After a caramelizing roast in the oven, the veggies get doused in some good olive oil and a squeeze of lemon. Besides being an ideal side dish to almost anything, it makes a mean grilled cheese sandwich filling, as well as a superb pasta sauce. Goat cheese is its friend, too — slather it on some crostini and top with some ratatouille; the perfect late summer starter.

Oven-Roasted Ratatouille

make 6-8 side servings

Ingredients
1 large globe eggplant or 4 Asian eggplants, chopped into 2-inch pieces
2 red bell or heirloom peppers, chopped into 2-inch pieces
2 green zucchini, quartered and sliced into large chunks
2 red onions, quartered and then sliced into large chunks
2 teaspoons herbes de Provence
2 large cloves of garlic, minced finely
¼ cup olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ lemon
Extra virgin olive oil (optional)

Directions
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. In a bowl, toss each vegetable separately with ½ teaspoon of herbes de Provence, some garlic, 1 tablespoon olive oil and a large pinch of kosher salt and a few grinds of pepper. Place it on the sheet pan in one layer; continue with the remaining vegetables in the same manner.

Roast for 45 minutes to 1 hour, until soft and caramelized. Toss everything together in a larger serving bowl and add the lemon and olive oil. Serve hot or a room temperature.

At the market:
corn
Dreamfarm eggs
eggplant: globe and Japanese
ginger gold apples
green beans
heirloom sweet red peppers
kale
mint
red and yellow onions
tomatoes: slicers and mixed cherry
yukon gold potatoes
zucchini

Menu: week of 5 September 2010
Sunday: fried chicken and gravy with buttermilk biscuits and steamed green beans
Monday: BLT pizza
Tuesday: ricotta frittata with ratatouille
Wednesday: Corn and potato chowder
Thursday: Sauteed kale with fresh ricotta bruschetta
Friday: Tomato sandwiches with black-bean and edamame salad

Happy eating, -s.