When I was a kid, one of my au pairs, Anna, was from Sweden. She used to make these phenomenal Swedish meatballs for me and I have been itching to cook these ever since I launched this blog. Whenever I see Swedish meatballs in restaurants, however, they are meatballs covered in gravy... definitely not the way Anna used to make them. she and I are still quite close and so I finally asked her if I could have the recipe. She sent me a link to a general recipe and gave me some suggestions as to substitutions. She used to serve these with mashed potatoes but Matt isn't too wild about mashed potatoes so I decided to bake them in the oven in "coins". They were crispy and delicious, but some mashed potatoes would have also been a nice addition as well (you could also do both!). So here they are:
real Swedish Meatballs!
Meatball Recipe adapted from
Gretchen Cooks (Recipe for Potato coins follow the meatball recipe):
Well folks, it's Saturday. And that means, I'm coming up for air. I've been studying like a maniac for the last few days to try to make up for the 4 days I missed while in West Virginia for my grandmother's viewing and funeral. I definitely would like to take this time to thank all of you for your incredible support and thoughtful words during this hard time for me. As you know from a previous post, my grandmother was very dear to me and losing her is the hardest loss I have ever dealt with to date. Unfortunately, it couldn't have come at a worse time, because as you all know from my obsessively annoying twitter updates and pictures, I am studying for the BAR. Gross. Anyway...on to happier things...
Here are some things that make me happy: Top Chef, trying new things, and bacon. So here I go trying to mix all those into one.
I had just watched this episode of Top Chef (season 3) where the contestants in their "Quickfire Challenge" had to make "paupiettes" or potato-wrapped fish. It seemed simple enough and so I thought I would try it. I didn't have a mandoline but I thought it would be okay because of my superb knife skills (ok I don't have superb knife skills but I thought I would try anyway)... Well, apparently, using a mandoline is extremely important. I ended up not being able to slice the potatoes thinly enough so that they would wrap around the fish. FAIL.
So now here I am, stuck with a beautiful filet of halibut, gorgeous leeks just waiting to be the bed for this potato-wrapped fish, and potato slices too thick to wrap around. Definition of a trial and error. So here's what I did instead:
RSS Feed
