Wandering Gullet: Sweden
Last weekend was True/False, our town's film festival. GC and I went to the closing movie on Sunday night, American Shopper. It hasn't been released for distribution yet, so won't be playing in a theater near you for a while, but when it does, see it. I laughed throughout the movie, several times to the point of tears. It was filmed here in Columbia, MO, and chronicles the first national championship of a new sport, aisling. Hilarious. Anyway, we were laughing into our popcorn Sunday night instead of eating some foreign delicacy, so the Wandering Gullet got pushed back a day. Then, Monday, the universe conspired against my health nut workout. I prevailed, but only at the expense of our Wandering Gullet dinner, which got pushed back another night. Finally, Tuesday night, we had Køttbullar and Risgrynskaka, otherwise known as Swedish meatballs and rice pudding. Both of these recipes came from a Norwegian cookbook, but I assume that, being neighbors and fellow Scandinavian countries, the Norwegian version of Swedish food is much more accurate than, say, the Chinese version of Mexican food. What sets Swedish meatballs apart from "regular" meatballs is the seasoning; nutmeg and allspice make it taste just like Sweden.
Some of you might raise an eyebrow at my inclusion of the rice pudding and question my commitment to being a health nut. Calm down, and listen to my justifications. Last week was difficult being a health nut because I felt so deprived of everything good, and cheated big time. This week, I'm trying something new: allowing myself a small treat at the end of the day - a chocolate truffle, a few dark-chocolate coated almonds, a small portion of rice pudding. And it works! I'm able to avoid all temptations throughout the day, knowing I have a treat waiting for me later. So, back off! Jeez.
Swedish Meatballs (Køttbullar)Munsen, Sylvia. Cooking the Norwegian Way. Minneapolis: Lerner Publications, 1982.
I halved the recipe, for we are but two mouths and stomachs to fill. I also used homemade whole-grain whole-wheat bread (no Wonder bread for a health nut!). I served the meatballs with the gravy, egg noodles and peas. I liked the meatballs a lot. The spices, to me, are holiday spices, so this would be a great dish to be served in November or December, though it's great in March too!
4 slices white bread
¾ c. hot milk
2# ground beef
½# ground pork
2 eggs, beaten
¼ t. nutmeg
¼ t. pepper
1/8 t. allspice
½ c. chopped onion
2 t. salt
2 t. shorteningBrown meatballs in 2 t. hot shortening, ~2 minutes per side. Reduce heat to low, cover pan, and simmer 8 minutes. Remove meatballs and pour off fat, saving drippings in skillet for gravy.
Swedish gravy:
1 c. light cream
1 T. cornstarch
2 T. cold waterAdd cream to drippings in the skillet.
Blend cornstarch and water. Add to skillet mixture. Stir over moderate heat until mixture comes to a boil. If necessary, season with s/p. Serve gravy with meatballs.
Serves 10.
Swedish Rice Pudding (Risgrynskaka)Munsen, Sylvia. Cooking the Norwegian Way. Minneapolis: Lerner Publications, 1982.
I also halved this recipe; this makes large portions. I've never made rice pudding before, and haven't eaten it very often, so I don't know what it is supposed to look/taste like. We made it once at the restaurant