"How do you spell 'love'? said Piglet "You don't spell it…you feel it." said Pooh" ~ A. A. Milne, Winnie-the-Pooh
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Last weekend was the ULCH annual women's retreat along the St. Croix near Stillwater, my first time at this awesome gathering. It was in a beautiful nature setting, stunning even before the beautiful foot of fresh snow that fell this week.
RECIPE OF THE WEEK
The new Food and Wine magazine included an article on Magnus Nilsson, chef at the remote Swedish restaurant Faviken, considered one of the top 25 restaurants in the world. He has been researching his new The Nordic Cookbook, traveling to remote parts of all the Nordic countries to collect recipes of what people are actually cooking in Scandinavia today. I tried this week's recipe last week, and everyone agreed it was fabulous… named for the Swedish restaurant where it was first served. I baked them totally in the oven at a lower temperature to cook with the rest of the meal… not quite as crispy but still delicious.
OVEN-BAKED POTATOES HASSELBACKEN
- 1 1/2 pounds small Yukon Gold potatoes, peeled
- 4 tablespoons unsalted butter
- Kosher salt
- 1 tablespoons plain dry breadcrumbs
Preheat the oven to 425 degrees F. Using a sharp paring knife, slice each potato crosswise at 1/4 inch intervals, cutting straight down but not all the way through the potato. Transfer the potatoes to a large cast-iron skillet.
Add the butter to the skillet and set over moderate heat; as the butter melts, spoon it over the potatoes. Season the potatoes with salt and transfer to the oven. Roast for about 40 minutes, basting occasionally, until golden and tender. Sprinkle the breadcrumbs over the potatoes and roast for 10 minutes longer, until golden and crisp. Serve hot.