LTHForum.com

Please forgive any pretentions but I’ve had a few requests to make an index for all of my Swedish food pictorials. Here it is. I’ve made a few other (re: non-Swedish) dish posts but am keeping this list as Swedish as possible.

Looking through many of these old post, I can’t help but notice all of the kind comments I’ve received. Thank you! Making these has been a lot of fun and I hope to keep adding to this collection.

Sincerely,

Jonathan K (aka “Bridgestone”)

Suovas (Stew made from smoked reindeer): viewtopic.php?f=16&t=22756

Swedish-style filled buns: viewtopic.php?p=220719#p220719

Hallongrottor ("Raspberry jam-filled shortbreads"): viewtopic.php?t=19261

Kalmarlåda ("Lamb chops with ham and southern-style potatoes"): viewtopic.php?t=18431

Raggmunk ("Swedish-style potato pancakes"): viewtopic.php?t=18194

Stuvad lake ("Burbot with cream sauce"): viewtopic.php?t=18081

Swedish semlor: viewtopic.php?t=17679

Laxpudding ("Salmon strata"): viewtopic.php?t=17575

Biff Rydberg (”Beef tenderloin hash”): viewtopic.php?t=8962

Ostkaka (”Savory cheesecake”): viewtopic.php?t=8974

Stekt strömming (”Pan-fried herring”): viewtopic.php?t=8995

Fläsklägg med rotmos (”Boiled pork knuckle”): viewtopic.php?t=9019

Crayfish, Swedish-style: viewtopic.php?t=9540

Swedish-style cinnamon buns: viewtopic.php?t=12043

Dillkött (”Dill-flavored veal stew”): viewtopic.php?t=12619

Kroppkakor (”Potato dumplings”): viewtopic.php?t=12650

More herring (pickled and smoked): viewtopic.php?t=12699

Kåldomar (”Cabbage rolls”): viewtopic.php?t=12719

Biff á la Lindström (”Pan-fried beef patties”): viewtopic.php?t=13001

Blodpudding (”Baked blood loaf”): viewtopic.php?t=13033

Turbot & Mackeral: viewtopic.php?t=13600

Gubbröra (”Herring salad”): viewtopic.php?t=12600

Kalops (”Beef stew”): viewtopic.php?t=15040

Bilberries: viewtopic.php?t=15143

Hökarpanna (”Pork and kidney stew”): viewtopic.php?t=15338

Moose sirloin/Skomakarlåda: viewtopic.php?t=15598

St. Johns wort snaps: viewtopic.php?p=146235#146235

Fiskgratäng (“Scalloped fish”): viewtopic.php?t=17274
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Julbord, 2006: viewtopic.php?t=11513

Julbord, 2007 (preparations):

Swedish-style Christmas meatballs: viewtopic.php?t=16901

Lussebullar (”Saffron buns”): viewtopic.php?p=168338#168338

Christmas leverpastej (“Liver pate”): viewtopic.php?t=16856

Glögg: viewtopic.php?p=166027#166027
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Swedish sausages: viewtopic.php?t=15371

Swedish dry-aged beef: viewtopic.php?t=8760

Bridgestone, this is awesome! Thanks - that must have been quite a bit of work!

_________________
No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

Thank you, Bridgestone. This will make for good midnight fantasy reading as I contemplate my next trip to Sweden - or Andersonville. I so appreciate your careful documentation and beautiful pictures!

_________________
Man : I can't understand how a poet like you can eat that stuff.
T. S. Eliot: Ah, but you're not a poet.

Jonathan, for some time now, I've admired your recipes and accompanying pix, and it's excellent having them all consolidated in one location for easy reference. Now, maybe I'll actually make one of them myself.

Thanks.

David

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

Bridgestone, I'd been meaning to mention - you'll be happy to know that your fellow LTHers did you proud at the potluck: both GWiv's version of Laxpudding and Ronnie Suburban's version of your Swedish Meatballs were excellent, a testament to this index.

Thanks again, all three of you, from the bottom of my stomach!

_________________
No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

My beets are starting to come in, and I'd meant to mention - Bridgestone, do you pickle your own beets, or purchase them? I notice that they feature prominently in much of your cooking. If your own, could you add the recipe?

_________________
No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

Wonderful suggestion, Mhays!

I've only planted "polka" beets this year (white and red striped). And, while they are ready to be picked, they are so sweet that it would be a shame to pickle them.

However, I'll keep my eyes peeled at the store and keep your request/suggestion in mind!

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My flickr food photos

Bridgestone,

I am a rabid fan of your posts. Your mise is always so lovely, and I love all the process shots. Fantastic stuff.

Great i like your pickled and smoked very much thanx for the recipe. Can we make this recipe with any fish type.

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Many of the great achievements of the world were accomplished by tired and discouraged men who kept on working

Hi and thanks, clair909!

This particular type of preparation (fried and pickled) is really only done with herring here in Sweden. They are still cheap, tasty and readily available so there's not much incentive to experiment.

I have seen a few recipies for pickled salmon, though. So, using the brine I showed, you could simply brine raw cubes or slices of salmon. I suppose you could also try frying slices first and then pickling those.

Good luck and thanks for the question! It's always nice to see that someone has used the index.

_________________
My flickr food photos

Thanx you have explained everything so nicely.
I very very grateful to you.

_________________
Many of the great achievements of the world were accomplished by tired and discouraged men who kept on working

Hi,

While waiting for pots to boil, I was reading Repast, Quarterly Publication of the Culinary Historians of Ann Arbor. Their Fall 2009 issue discusses Finnish- and Scandinavian-American traditions of food and hospitality.

An article on Swedish Coffee and Seven Kinds of Cookies by Kerstin Trowbridge referenced several good sources for Swedish recipes:

Swedish Cakes and Cookies*, translated by Melody Favish;

The Great Scandinavian Baking Book by Beatrice A. Ojakangas (of Minnesota); and

Favorite Recipes by the Swedish American Heritage Society of West Michigan (http://www.sahswm.org).

*Swedish Cakes and Cookies is known as Sju sorters kakor (Seven Kinds of Cookies). At Swedish coffee parties, guests were initially offered a filling coffee bread, followed by a sponge cake, cookies and finally a special torte. The hostess often served seven kinds of cookies in addition to other sweets.

Sju sorters kakor has sold over 3.5 million copies over several editions since the original in 1945. It is Sweden's most popular cookbook.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Great resources, Cathy2!

I saw the English translation of "Sju sorters kakor" for the first time at Stockholm's international airport (Arlanda) a few months back. It's interesting/important to note that the translation I saw had translated the language but not the measurements - it was still using grams and liters.

Regardless of any translation hitches, I highly recommed the book for all things Swedish and sweet. It's got all of the basics (and a plenty of non-basics) and the recipies are often short and simple.

Thanks again, Cathy2!

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My flickr food photos

Bridgestone,

Actually, I thank you for your steady campaign to make Swedish cooking less foreign, more familiar and most importantly achievable.

You treated us to an exploration of Swedish-style cinnamon buns. There was one tiny omission (or at least I didn't find it just now): October 4th is Kanelbullens Dag (Cinnamon Roll Day). A new food holiday to add to our database! Is this a real holiday or something created by the Swedish cinnamon bun bakers? I sensed it may be the real deal, though I'd love your take on it.

If I don't get side-tracked, I plan to make Stollen this week. I have been rereading your post to get me energized.

Merry Christmas!

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Hi again, Cathy2!

"Kanelbullens dag" hasn't been around for much more than 10 years so, yes, it's a modern holiday. But any excuse to eat more cinammon buns works in my book!

I've already got a batch of stollen, saffron buns and glögg under my belt for 2009. I'll update my glögg post as this year's batch was/is very tasty. Stollen is magical in that it only gets better the more it sits. Mine second loaf is going on one-week old and will still be excellent on Christmas morning.

God Jul Cathy2 and the rest of LTHForum!

_________________
My flickr food photos

Thank you Cathy2 for making this resource so easy to find, i've been searching the web all day looking for Swedish style cinnamon buns that i'm going to be making for my relatives for New Years Eve and I came across this post.
I will let you know how I get on

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ue40b7020

I'm glad you found what you needed, though you should thank Bridgestone only. Look forward to your report on your cinnamon bun baking adventure.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Does anyone know what happened to Bridgestone?

It was his birthday yesterday.

Drop him a note, he would appreciate it.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Wow this is wonderful list. Thanks for making it.