Fennel with Meat (Etli Rezene) / Horchata / Filmjölk

Blog Post & Recipe: Fennel with Meat (Etli Rezene)

The Aegean cuisine in Turkey is known for its greens. It is truly unbelievable how many different green plants/weeds and in how many different ways the Aegeans can cook.

Blog Post & Recipe: Going Nuts for Horchata

The drink owes its creamy consistency to the combination of almonds, rice, and barley (and sometimes even sesame or melon seeds) that make up the recipe. Horchata is prepared by blanching and soaking almonds, pulverizing rice and barley, combining all of the ingredients in a blender and straining the mixture with cheesecloth.

Blog Post: Let’s Get Cultured! Filmjölk!

I have been making my own yogurt for about two years now and so far filmjölk, a Swedish countertop cultured yogurt is my favorite. There are several reasons why, the first is the absolute breeze it is to make. You don’t need any special equipment. To make your first batch all you need is the bacteria culture, some milk and cream and a clean mason jar.

World Bread Day / Mexican Baked Eggs / Gravadlax

Blog Post: World Bread Day

Bake or buy a bread, take pictures (if possible) and blog about it on Friday, 16th October 2009. Just one entry per blog, please.

Blog Post & Recipe: Recipe for Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

For sure it was the Tuscan Baked Eggs I made last summer that got me thinking of eggs baked in tomato sauce but I have no idea what inspired me to try simmering the tomatoes with black beans and spicy green chiles.

Blog Post & Recipe: Gravadlax and how to make it

'Gravad lax' is Swedish for 'cured salmon' and harks back to the time when fishermen would save part of their catch by burying it in the beach. Presumably the salt in the sand had a preservative effect and a degree of fermentation held off decomposition for a while. Today, things are a little better organised. Nobody's suggesting you should bury your salmon in the garden, but you can entomb it in a salty rub, some cling film and a fridge for a couple of days and produce something magical.

Miso Soup. Braising. Swedish food.

Recipe: Miso Soup

I first started making my own miso soup a few years ago, and am probably not making it in an authentic Asian style, but the recipe that follows is delicious and is my own.

Article & Recipes: In praise of the braise

The magic of braising is twofold.

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Related links

6 cheap cuts for family dinners

Recipe: Carnitas

Recipe: Orange and green-olive braised chicken

Best braising cuts

Article & Recipes: Swedish Ambassador

"You should always keep sharp knives and tidy kitchens," [chef Anna Mosesson] regales her audience, explaining that you are more likely to cut yourself with a dull knife than a sharp one. "And it will be a nasty cut," she says. Then she proceeds to julienne the leeks.

Related links

Lacy Potato Pancakes With Sauteed Mushrooms (Raraka)

Grav Lox Terrine (Lax Pudding)

Wallenbergers

Open-Face Shrimp Salad Sandwiches (Skagenrora)

10 tips to live by from chef Anna Mosesson

N.b. I'm adding a 'european' tag.

Blood

Recipe: Black Pudding

Ingredients

1 litre blood of wild boar
oxtails
300g fat wild boar, cubed
1.5 large onions, diced
300g oatmeal, soaked
1 tbsp paprika
1 tbsp butter

Recipes: Sangue di Maiale

Two regional Italian recipes for pork-blood pudding.

TIPS FOR WORKING WITH PORK BLOOD
1. Gather the blood as it drains from the slashed throat of the pig.
2. Stir continually while the blood drains. This is to avoid clots. Clots affect the texture of the finished product which you want as smooth as a dense pudding.
3. It is preferred to use the traditional method of pig slaughter to gather blood. If you can't and have obtained blood from a slaughter house then be sure to strain it, before cooking.

… Sangieri di San Fili ... Sangguinaccio Cheitin

Article & Recipe: Boudin Noir

Follow the links in the article to find the recipes.

Boudin noir — blood sausage — is one of France’s oldest charcuterie preparations. It’s part of a sausage making tradition in France that has lasted well over 2000 years. “There is evidence of the activities of the lardarius, the Gaulish charcutier, in a number of bas-reliefs and inscriptions found at Narbone, Bordeaux and Cologne, and at Rheims, where a bas-relief shows two of these specialists at work…. All the items of charcuterie shown in the relief are easily identifiable: [blood sausages], strings of sausage, joints of pork, pig’s heads.” Although the raising and subsequent slaughter of the family pig was common in the French provinces up to the Second World War, today few families in the countryside raise their own pigs …

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Boudin Noir … Boudin Grillé en Compote de Pommes Citronnée et Fruits Secs … Émincé de Boudin Noir aux Pommes … Tarte au Boudin Noir et aux Deux Pommes … Bouchées Croustillantes au Boudin Noir … Feuilletés aux Pomme et Boudin … Crème de Boudin Noir

Recipes: Food that does not taste like chicken

A collection of blood recipes, some of them sausage.

BLOOD SAUSAGE OR BLACK PUDDING … NAVAJO BLOOD SAUSAGE … WORSPE BLOED … BLOOD PANCAKES (VERIOHUKAISET) … BLOOD BREAD … SANGUINACCIO DOLCE … TIếT CANH (RAW BLOOD SOUP) … PENANG CURRY MEE … DINUGUAN … SAKSANG (PORK BITS WITH HOT SAUCE) … CZERNINA … CABIDELA … SWARTSOPPA … CANARD AU SANG