Monday, September 21, 2009

svenska supper

After two and a half weeks in Sweden, celebrating the birth of my unbelievably adorable and darling cousin's new baby, Nellie, Ing was finally back. So back to Connecticut I went on Sunday to welcome her home, look at the countless charming photographs (and weep while doing so), and hear all of the fantastic stories I was beyond sad to have missed out on. Long strolls, the happiest of happy babies, catching up with family, sipping cocktails on a boat in Stockholm, finding inspiration in every inch, and finding delectable bites around every corner. I'm still in disbelief I was unable to partake. So what kind of food did we run to the market to make for dinner? Well, Swedish of course. As if she wasn't tuckered out from salmon already. But then again, with Swedish blood pumping through our veins, is that even possible? The answer, is no. Not really.

Brine for Swedish Cucumbers: water, white vinegar, sugar, bay leaves, peppercorns, salt.

Sauce for Salmon: reduced fat sour cream, dab of mayo, dijon, finely diced red onion, dill galore, lemon zest, lemon juice, salt, pepper.

Swedish Oatmeal Raisin Cookies gingerly prepared by Ing.

Carlsberg Beer. Admittedly Danish. Admittedly Delicious.

Salmon filets over sliced lemon and onion. To the oven for roasting.

Fingerling Potatoes: parboiled whole, then sliced into disks, then sauteed with butter, olive oil, and a smashed garlic clove.


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