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TODAY's CASES:

Krappkakor

----- Original Message ----- 
From: Theresa 
To: phaedrus@hungrybrowser.com 
Sent: Sunday, March 14, 2010 5:14 PM

Hello,

I am looking for a recipe that I remember from my childhood.. My grandmother was 
from Sweden and it was with salted pork and dumplings.  I remember pouring the 
drippings from the salted pork over the dumplings and this was an amazing dish. 
(yes I know how bad this is for my arteries )

Thank You very much,

Theresa 

Hello Theresa,

It's difficult without the name of the dish, but I believe you mean "krappkakor", as they are called in Southern Sweden - in Northern Sweden similar dumplings are called "pitepalt". See below for recipes.

Phaed

Swedish  Pork  Dumplings  (Kroppkakor)

1 1/2 lb. potatoes
1 egg yolk, beaten
5 tsp. salt
1/2 c. flour
1 tbsp. oil
1/2 lb. ground pork
1/4 c. onion, chopped
1/4 tsp. pepper
3 qts. water
Butter, melted

Cook potatoes in boiling salted water 20 minutes until tender.  Mash and cool. 
Beat in egg yolk and 1 1/2 teaspoons of the salt.  Knead in the flour, adding 
more if necessary to make dough.  Shape into long roll.  Cut into 10 pieces. 
Flatten each slightly making a depression in the middle.  Heat oil.  Saute pork 
and onions until done.  Mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Put 
1 tablespoon meat in each depression. Fold over and shape into balls. Drop 
dumplings into salted boiling water. Cook 10 minutes. Drain. Serve with melted 
butter.
--------------------------------------------
Kroppkakar

1 med. onion, minced
1 lb. salt pork
3 c. grated raw potatoes
3 c. cold mashed potatoes
3 c. sifted flour
2 eggs
2 tsp. salt

Cut pork in small pieces and fry.  Remove pork and fry onions, then mix with pork. 
Set aside.  Mix together remaining ingredients.  Take tablespoon of potato mixture 
and fill center with teaspoon of pork mixture.  Roll into a ball and cook in salted 
boiling water about 30 minutes.  Use remaining pork mixture or drippings and mix into 
a white sauce gravy and serve over the dumplings.
-----------------------------------------------
Pitepalt

Ingredients  
1 kg (2,1 lb) potatoes
1 1/2 tbsp salt
5 dl (2 cups) flour
1 kg (2,1 lb) bacon

Directions  
Peel ang shred the potatoes ("old" potatoes - the best potatoes are those you get in 
winter, that aren't fresh from the ground). Drain the liquid.
Mix the shredded potatoes with flour and salt to a dough.
Cut the bacon into small pieces.
Take a big pot and fill with 3 l (12 cups) water and 2 tbsp salt and bring to a boil.
Flour your hands, take a bit of dough (slightly smaller than a tennisball) and roll to 
a ball. Make a hole in the ball, big enough to put about a tbsp of bacon in. Make sure 
to close the hole properly or else the bacon will fall out when its cooking!
Put the palt balls in the boiling water one by one as you finish rolling and filling them. 
Stir carefully among the balls while cooking. When the last ball is in the pot, let them 
all boil for about 45 minutes.
If you have any leftover bacon, you can fry them until crunchy.
Serve the palt with lingonberry jam, butter and the crunchy bacon. Milk is very nice to 
drink to this dish.
-----------------------------------------------
Klub  Or  Potato  Dumplings

9 c. ground raw potatoes
3 c. flour
3 tsp. baking powder
Salt and pepper to taste
Cubed salt pork

Peel and cube raw potatoes.  Grind potatoes and extract excess water.  Mix potatoes, 
flour and baking powder.  Make into potato sized dumplings placing a cube of salt pork 
in the middle of each dumpling.  Place in boiling water.  Simmer for about one hour 
once the dumplings floats to the top of the water. 

Timm sent these:

Here are the Swedish Dumpling recipes from my files.   Timm in Oregon

Mormors Kroppkakor

Grandmother's Dumplings

Ingredients:

1 pound salt pork, small dice
1/4 cup onions, finely chopped
Black pepper or all spice, freshly ground to taste
4 cups raw potatoes, grated
4 cups potatoes, cooked and mashed
1 cup all purpose flour
1 large egg

Method:

Place grated potatoes in a cloth bag and squeeze out liquid. Let liquid 
stand until the *flour settles to the bottom of bowl. Drain off the water 
and add the *flour to the raw potatoes. (*flour starch settles to the bottom 
of the bowl...water comes to the top).

Mix the dough well and form five 6 inch balls, making a hole in the middle. 
Fill the hole with meat and close; re-roll into a ball.  Cook the dumplings 
in salted water very slowly....simmering about 1 to 1-1/2 hours. Balls will 
rise to the top of water when done. Left over Kroppkakor were sliced and fried 
in butter and served with light cream gravy.
----------------------------------------------
Stockholm Kroppkakor

Ingredients:

8 medium size potatoes, peeled
1 large egg yolk
1 cup all purpose flour
1 teaspoon salt
4 ounces salt pork, small diced
4 ounces smoked ham, small diced
1/4 cup onions, finely chopped
Black pepper or allspice, freshly ground to taste
Salted water as needed
Butter for frying

Instructions:

Boil the potatoes until just done; drain and put through a ricer. 
When cold, mix with the egg flour and salt to form dough.

Fry the salt pork and ham until done. Remove and fry the onions in 
the fat until browned and then mix with the meat; season with pepper 
or allspice. 

On a floured surface, shape the potato dough into a long log and 
then cut into 10 sections.

Place a section in the palm of hand and with thumb press in a large 
dimple. Fill the dimple with the meat and onions and close the dimple 
and roll into a ball. 

Heat the salted water to almost boiling and cook the dumpling for about 
15 minutes. Remove and set aside.

Heat the butter in a fry pan. Cut the dumplings in half and fry in the butter. 
Serve with melted butter or with cream gravy.
--------------------------------------------------
Kroppkakor

Ingredients:

4 large baking potatoes, peeled and cut half for use in a food processor 
1 pound salt pork, cut into thin, 2 inch strips 
2 cups flour or more as needed
1 teaspoon salt or to taste 
1 teaspoon black pepper, freshly ground or to taste 

Instructions:

Fry the salt pork until crisp. Cool and drain on a paper towel. 

With a food processor, grate raw potatoes and then put them through the 
processor again to create a fine puree. Place the pureed potatoes in a 
wire strainer to drain liquid into a bowl. Discard water on top but 
reserve the white potato starch at the bottom of the bowl to use as a 
binder. Place the pureed potatoes in the bowl with the starch. Mix; 
add salt and pepper and mix again. 

Add 1-1/2 cups flour to the pureed potatoes; mix. Add 1/2 cup flour at 
a time until a stiff bread-like dough is formed and no more flour can be 
added. Knead long enough to absorb the flour. 

Form 2 inch balls of dough. Create a pit in each ball and fill with 3 to 
4 pieces of cooked salt pork. Close and seal the opening and reform into a ball. 

Drop the balls into a Dutch oven of boiling water so the dumplings are covered. 
Lower the heat to near boiling and cook, uncovered for about 45 minutes. As they 
cook, move the dumplings so they dont stick to the bottom. They will float up 
as they cook. Once they float, cook another 10 minutes. Top with soft butter and 
serve immediately. 

Horn & Hardart Tapioca Pudding

Folks, note that the below recipe is the creation of Brad Schwartz. Brad asked me to post it for your use.

However, if you want to repost this recipe on your site or reprint it in any form of media, then you need to ask Brad's permission and give him credit.

His e-mail is: bdschwartz7@comcast.net

Phaed

From: "Brad"
To: phaedrus@hungrybrowser.com
Subject: Horn & Hardart Tapioca Pudding Recipe
Date: Saturday, March 13, 2010 11:42 AM

Hi Phaedrus,

Here is the H&H tapioca pudding recipe everyone has been looking for:  1
caveat, H&H used jumbo tapioca pearls that I have not been able to find.
The best Ive been able to purchase were large pearls, which worked well,
but are not exactly the same.  I tried Asian market bubble tea pearls
because they are about the right size, but they disintegrated while cooking.
The recipe is so simple, which is a trademark of all H&H recipes.

1 1/2 cups Jumbo Tapioca Pearls (Large will do, but use the jumbo if you can find them)
4 large eggs
6 cups whole milk
1 1/2 cups of sugar
 teaspoon of salt
3 cups half & half or light table cream
1 teaspoon freshly microplane grated nutmeg
4 1/2 teaspoons of real vanilla extract

1.  Soak tapioca pearls in water in refrigerator overnight.
2.  Whisk eggs evenly in a large stockpot or dutch oven.
3.  Whisk together milk, sugar, and salt with eggs until evenly blended and
add drained tapioca pearls.
4.  Heat over medium low setting for about 30 minutes stirring constantly
with a whisk until mixture has thickened and tapioca pearls are translucent.
5.  Remove mixture from heat, whisk in cream or half & half until blended
thoroughly, then add nutmeg and vanilla.  Adding the cream after cooking
keeps the pudding from becoming too starchy.
6.  Transfer to a plastic container with a tightly sealing lid.
7.  Refrigerate overnight.

Makes 18 1/2 cup servings

Please share on your website.  A lot of people have been looking for this.

Sincerely,

Brad 

Homemade Vanilla Ice Cream

The Search Engine Registry shows that someone has been searching for this recipe:

Homemade  Vanilla  Ice  Cream

4 eggs
1 1/2 c. sugar
4 c. milk (4%)
2 cans Eagle Brand condensed milk
1 pt. whipping cream
2 tsp. vanilla
1/2 tsp. salt
10 peaches (may be added for peach ice cream)

Beat eggs until light. Add sugar gradually, beating until thick. 
Add remaining ingredients. Freeze according to individual freezer instructions. 

Summer Pickles

The Search Engine Registry shows that someone has been searching for this recipe:

Crisp  Summer  Pickles

1 1/2 c. cider vinegar
1 1/2 c. sugar
1 1/2 c. cold water
1 1/2 tbsp. dry onion flakes
3/4 tsp. salt
3/4 tsp. celery seed
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. celery salt
4 med. cucumbers

Do not peel cucumbers.  Slice 1/4 inch thick.  Put all ingredients in jar and 
shake until sugar is dissolved.  Pack cucumber into jar and refrigerate. 
---------------------------------------
Summer  Pickles

1 1/2 c. cider vinegar
1 1/2 c. cold water
1 1/2 tbsp. onion flakes
1/2 tsp. garlic
1/2 tsp. onion
1/2 tsp. celery salt
1 c. sugar
3/4 tsp. salt
3/4 tsp. celery seed
4 med. cucumbers, unpeeled and sliced 1/4 inches thick

Place all ingredients except cucumbers in a quart jar.  Shake until sugar 
is dissolved.  Pack cucumber slices into jar.  Cover with vinegar mixture. 
Store in refrigerator until used. 

Roast Beef au Jus Like Morrison's

----- Original Message ----- 
From: Glenn
To: phaedrus@hungrybrowser.com
Sent: Thursday, March 11, 2010 7:19 PM
Subject: Morrisons Roast Beef and New Potatoes recipe

> March 11, 2010
>
> Hi Phaedrus
>
> My name is Glenn.  Thanks for my favorite web site.  I am looking 
> for Morrisons Recipe for Roast Beef and New Potatoes.
>
> Thanks for any help
>
> Glenn 

Hello Glenn,

Although a couple of the recipes in the Morrison's recipe book say "serve with browned new potatoes", there is no recipe for browned new potatoes in the recipe book. Below is the recipe for roast round of beef and au jus gravy. These are cafeteria recipes, so you'll have to figure out how to cut them down to size. Phaed

Roast Round of Beef (Wrapped)

Ingredients:

Beef Round (at room temperature) - tied well
Salt
Pepper
Au Jus Gravy - 8 lbs (See recipe below)
Aluminum Foil

Method:

Dredge Beef well with salt & pepper. Wrap in foil.
Place in roasting pan in 300 oven. Use meat thermometer to insure when beef 
done.
About one hour before beef is done, remove foil, turn and add 8 lbs of hot 
Au Jus Gravy,basting well.
Continue to baste every ten minutes until beef reaches the desired degree of 
doneness.
Remove from oven, strain Au Jus gravy and serve with the beef. Do not add 
any water or stock of any kind to the gravy.

Note: Under no condition should the oven temperature exceed 300.
---------------------------------------------------------------------
Au Jus Gravy

Ingredients:

Beef leg bones     50 lbs.
Onions (chopped coarse)    5  lbs.
Celery (Chopped coarse)    5  lbs.
Carrots (Chopped coarse)   3  lbs.
Fresh tomatoes (diced)    1  lb.
Sugar      1  lb.
Water      80 lbs.
Garlic (chopped)    2 ozs.
L & P sauce     5 ozs.
A-1 sauce     5 ozs.
Salt      8 ozs.
Black pepper     1/2 oz.
Vinegar      5 ozs.

Method:

Using a heavy cleaver, crack the leg bones well in order to obtain all the 
marrow. When the bones have been cracked, place them in a roasting pan. 
Sprinkle the onions, celery, carrots, and tomatoes over the bones. Then 
sprinkle the granulated sugar over this.
Place in a 350 oven and roast for about one hour or until ingredients are 
well browned. DO NOT ALLOW TO BURN. Burning will make the gravy bitter. When 
browned, remove from the oven.
Place browned ingredients in a large stock pot. Add water and garlic. Place 
on burner and allow to simmer for 24 hours. DO NOT BOIL. Boiling 
incorporates fat and scum in the gravy, making it cloudy and bitter. During 
the first hour, skim off accumulated fat and scum several times.
After the mixture has simmered for 24 hours, remove from heat and strain 
through a collander to remove all of the solid material. Then add the L & P 
sauce, A-1 sauce, salt, and black pepper. Tir well to blend the seasonings.
Add the vinegar an ounce at a time, stirring and tasting after each ounce is 
added. It may not need all the vinegar - stop when it tastes right.

Pour into containers and place in refrigerator to congeal. Let set 
overnight. Next day, remove the white solidified fat on top and discard.
When correctly made, this recipe yields no more than 45 lbs of gravy that 
has the consistency of jello and is as clear as coffee.
===========================================================================
From: Yvonne
To: phaedrus@hungrybrowser.com
Sent: November 9, 2014 1:56 PM
Subject: Re: Roast Beef au Jus Like Morrison's March 2010

Phaedrus,

I have loved your site for over 10 years and have just one complaint. You are addictive; 
in fact worse than Pinterest. I was spending my usual 8 hours on your site and I found 
this au Jus recipe that I wanted to try but it is just too much for the two of us, 
(If I had the equipment to make it, would be a lifetime supply) so I got on Google, 
found the conversion charts and came up with this amount.

(2.5) Beef leg bones     50 lbs.
(1 C.) Onions (chopped coarse)   5  lbs.
(1 C.) Celery (Chopped coarse)   5  lbs.
(1/3 C.) Carrots (Chopped coarse)  3  lbs.
(2 T.) Fresh tomatoes (diced)    1 lb.
(2 T.) Sugar      1 lb.
(8 C.) Water     80 lbs.                                                                                  
(1 tsp.) Garlic (chopped)   2 ozs.
(1 1/2 tsp.) L & P sauce    5 ozs.
(1 1/2 tsp.) A-1 sauce    5 ozs.
(1 3/4 T.) Salt     8 ozs.
(1/3 tsp.) Black pepper    1/2 oz.  
(1 1/2 tsp.) Vinegar      5 ozs.
 

Converted recipe makes about 4.5 cups.

Years ago I worked with a chef who taught me his shortcut for au Jus and it is:

1 C. water
1 tsp. good quality powdered beef base
1 T. soy sauce
1 tsp. granulated garlic.

(amounts are approximate and you can add more or less to your taste)

I have used this for years and gotten lots of compliments.

Yvonne 
===========================================================================
I can actually help you with one of those recipes!!! The Roast Beef with New Potatoes!
 
My mother actually asked to talk to the cook at the Annapolis location once and asked how the potato's where prepared, 
he told her they were simply CANNED whole new potatoes rosted on baking sheets and just basted with the Beef Au jus. 
While we never got the same flavor as their au jus (until now, thanks to you). We have prepared potatoes like this ever 
since with our own recipes.
 
Side note we understand the canned part after testing it. When you use fresh baby new potatoes even par boiled before 
roasting you still do not get the same creamy interrior you do with the canned potatoes. Thanks again so much for the 
link I am bound and determined to get that Roast Beef Au Jus recipe scaled down and make it my own! 

Michelle

More Morrison's Recipes


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