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Recipes

Encore une recette inoubliable la Cuisine de Plicque en Finlande! Grilled Cheese Melba! (à la française bien sûr!)

cheese melba

Amazing what a little Polish horseradish,
Sweet thinly gourmet sliced pickles,
Krafts' natural or your own homemade Mayonnaise,
Butter
English Strong Cheddar cheese can do!
Italian thinly sliced smoked Procuitto... (or similar smoked thinly sliced ham if you cannot find the real thing!)

Simply spread the mayo on two pieces of white bread (yes! In this case it is good!)
Then layer one side of the bread with good strong horseradish. I perfer Polish Horseradish.
Put the sweet pickles on, as to cover the horseradish.
Then the one slice of italian smoked brochusta
Then a slice of Strong English Cheddar Cheese to over the side of the bread.
Put the other slice of bread on top.

Melt gently some creamy butter in a a skillet.
Place the "sandwiches" into the skillet and brown them on both side until they are "toasted" and you can see that the cheese is oozing out on the sides.

Garnish with fresh green salad.
Drizzle some homemade cranberry jam on top and voilà!

Then it is ready and wow!
It simply melts in your mouth.

Your lips are smackin' and your mouth is watering for this simple, quick but oh so delicious treat.

Serve with:
a good demi-sweet du vin blanc
Or a freshly squeezed fruit 100% smoothie (healthy!)
Effervesant Spring Water

Or like with me because of my 100th birthday, Champagne!

Bon apetite!

More more of my recipes and others go to:
www.deplicque.net

click on: "recipes" on the left side of the main page and you are in heaven. Well almost!

The Faroe Island and Icelandic Cuisine! Mjólkursoðinn lundi - Puffin in milk sauce!

Mjólkursoðinn lundi - Puffin in milk saucepuffins

Yes! These cute birds are eaten as well! I know I know! But I would rather eat them than them eat me!

This recipe resembles the recipe for rock ptarmigan, in that the birds are cooked in milk.

Puffins should be skinned or carefully plucked and singed. Remove the innards and discard.

You can use the breasts alone, or cook the whole birds.

Wash well in cold water and rub with salt, inside and out.

If you are using whole birds, truss them. Draw strips of bacon through the breasts. Brown the birds on all sides, and stuff the birds tightly into a cooking pot.

Heat the milk and water and pour over the puffins.

Bring to the boil and cook on low for 1-2 hours (test the birds for softness). Turn the birds occasionally.

Remove from the cooking liquid and keep warm while you prepare the sauce.

cooking liquid to taste

Melt the butter and stir the flour into it like you were making white sauce.

Strain the cooking liquid and gradually add to the butter/flour mixture.

Add colouring and spices to taste, and redcurrant jelly/cream, if using.

Serve with boiled and/or caramelized potatoes and lightly boiled vegetables, like carrots, peas and brussels sprouts.

Find more delicious and exotic recipes at:

www.deplicque.net

de Plicque's scrumptuous Gourmet Fresh Summer Strawberries with Italian Mature Aged Balsamic Vinegar!

The French/American lover of French Cuisine says:

"This is a unique, gourmet way to serve this fantastic summer fruit!

The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor.

Great served with a simple pound cake (en français: "Pain de gênes" (to die for...well almost!), over creamy vanilla bean ice cream, or simply by themselves."

pound cake

strawberries

Ingredients:


Directions

1. Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

strawberries

Aretha's "Respect getting" Soul Chicken Recipe!

The one and only
Undisputed Queen of Soul!
Sister Aretha's
"R-e-s-p-e-c-t getting"
Soul Chicken Recipe!!!

www.go.to/arethafranklin

Aretha on cover of Time magazine

Front cover of TIME Magazine

www.sodamnhappy.com/

cover: So Damn Happy

Her latest cd.
She has over 50-60 lps and cds...

Alright! Here we go!

Gospel Greats

LP: Young Gifted and Black

Aretha Franklin - Amazing Grace

Directions:

Season the chicken well with Lawry's or your own special soul seasoning .

Melt the butter in a large deep pot

Then put in the seasoned cut up chicken pieces and turn them, browning well on both sides.

Pour in the tomato sauce over the browned chicken.

Then add the rosemary.

Cover and let simmer for about 25 minutes until the meat falls off the bones.

LP - Aretha in Paris

Serve with rice (pouring the sauce from the chicken over it)

And you need some piping hot green jalepenos "on the side" of course...

Start the meal with a fine soul food salad
Some hot corn bread drenched in butter
and you are in soul food heaven!

LP - Aretha, One Lord One Faith One Baptism

But if you are too lazy to attempt soul food cooking, ring me up and come on over! I love cooking for others!

For more yummy recipes, go to:
www.deplicque.net
click on "links" on the left side of the main page and there you see: "recipes"

"TO DIE FOR" Cheesecake,
à la Christian-Charles
or: "Lo-Bolek": or "Risto-Kalle"
or: "Crille" or: whatever his name is!

cheesecake

Recipe

Melt the butter and add to the crushed cookie crumbs.
Be sure to crush them finely.

Add cinnamon.

Press crushed cookie crumb mixture in the base and up the sides of a greased 22cm baking pan.

Refrigerate the cookie "crust", while preparing the creamcheese filling.

Cream together: sugar, cream cheese, lemon juice and rind until light and fluffy.

In a separate bowl, whip the evaporated (condensed sweetened) milk until it forms soft peaks.

Dissolve the gelatine in boiling water, allow it to cool slightly, then beat into the cream cheese mixture until well combined.

raspberry cheesecake

Pour the cream cheese filling into cookie "crust" base and refrigerate until set... (approximately 3 hours).

Garnish with slices of mango, strawberries, any kind of berry, or chocolate curls. A large tablespoon of whipped cream on the top and you really might die after eating it, but a sweet way to go!

Divine!

more cheesecake

Serves: 12 or 24 if they take small pieces, but ok, I never do!

Quick recipe for Condensed sweetened milk

Here is a quick recipe for Condensed sweetened milk if you cannot buy it in your country in cans:

Sweetened Condensed Milk

Servings:4

INGREDIENTS:

DIRECTIONS:

Combine water, butter, sugar and milk powder in a blender and blend until thickened, 2 minutes. Store in refrigerator.

This is good also on any cakes pies, fresh fruit, etc.
But beware! This is a calorie-loaded dream dessert

Recipe for: Cloudberry Cream

cloudberry cream

A member of the rose family, cloudberry bushes produce delicious orange berries that are highly prized in Scandinavia. Smaller than blackberries and raspberries, cloudberries are picked at the end of July and the beginning of August.

In a good year, Finns alone, buy and sell about a 1,000 tons of them. The cloudberry is almost exclusively sold fresh or made into jam, but it's also used in liqueurs and as a filling in sweets and chocolates. Rich in vitamin C, it contains benzoic acid which enhances its keeping qualities. In the 18th and early 19th centuries, people ate cloudberries to combat gout and scurvy.

Makes: 6 servings
Preparation time: 15 minutes

Needed:

1 pint of whipping cream
Sweetened cloudberries

Lightly whip the cream. Fold in the berries, which should be a little too sweet.
Add additional sugar, if necessary.
Serve in individual bowls.
Top with fresh or sugared cloudberries
and serve with almond cookies or rosettes.

Out of this world! And YOU KNOW I KNOW! (Smile!)

For Your Information series:
Angel House International Missions Ministries Association
Karleby Finland 2006

www.deplicque.net

 

Killer Guacamole

3 avocados (very ripe)
1/2 med sized onion, diced finely
2 finely chopped tomatoes
2 Tablespoons of salsa
garlic salt/ or I prefer freshly chopped garlic
white pepper to taste
cilantro 2 Tablespoons fresh or 1 teaspoon dried
1 freshly squeeze lime, but lemon will do. (lime I think is better though!)
A dash of Tabasco sauce would not hurt it either!

Mix avocados and stir in remaining ingredients.
Refrigerate for about an hour, then serve!

This is a great dip. You can serve it with spicy mexican crunchy tortilla chip or with soft flour and corn tortillas... It is also delicious simply as a snack on fresh dark bread. It is a great appetizer before your full course mexican meal of tacos, burritos, enchiladas, etc.!

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Oaxacan Chicken Mole Recipe

Whoever thought that chicken and chocolate would taste good together!
Well those ancient tribes of mexicans did and it is true! Lip-smackin' DELICIOUS!

Oaxacan Chicken Mole

Simple recipe:
Oaxacan Chicken Mole Recipe

6 boneless skinless chicken breast halves
6 1/2 teaspoons chili powder, divided
4 tablespoons olive oil
2 teaspoon ground cumin
1 1/2teaspoon ground cinnamon
3 cans stewed tomatoes, with juices
2 ounces of unsweetened chocolate

  1. Using 6 tsps of the chili powder, season the breasts, along with salt and pepper to taste.
  2. In a heavy skillet that comfortably holds both breasts, heat the oil over medium-high heat and cook the chicken until brown on both sides (about 2 minutes per side); transfer cooked chicken to a plate and add the remaining chili powder, along with the cumin and cinnamon, to the skillet and saute, stirring, for 15 seconds.
  3. Stir in the tomatoes and their juices along with the chocolate and simmer until the sauce thickens up, about 5 minutes.
  4. Add chicken, along with any juices that have accumulated on the plate, back into the skillet and simmer until the chicken is cooked through, about 4 minutes.
  5. Taste sauce; add salt and pepper if desired.

Serve with wild rice and butter corn and flour tortillas!
Out of this world!

Bon apétit!
Christian-Charles

grinder boy

 

More complicated Basic Mole Paste
But most definitely worth the effort!

In many countries you can buy Mole paste already made.
But for us here in Finland, it is very unlikely!

Ingredients 10 dried ancho chiles
6 dried pasilla negro (or negro) chiles
4 dried guajillo or mulato chiles
6 T black raisins
1/2 cup almonds
6 T raw sesame seeds
1/4 cup raw pumpkin seeds
1 slice French bread
1 corn tortilla
One 3-inch piece of Mexican Canela (soft-bark cinnamon)
OR 1 1/2 t ground cinnamon
6 whole cloves
1 t black peppercorns
1 1/2 t dried oregano
1 round of Ibarra Mexican Chocolate (3.1 oz.)

Add this to the above paste to make the sauce!
Ingredients 3 large tomatoes
1/2 onion
4 cloves garlic
2 t olive oil
2 cups (1/2 recipe) Mole Paste #1
1 to 2 cups chicken broth for thinning

Oaxacan Chicken Mole

Instructions:

Place tomatoes in a small pan and roast in a preheated 375 (175c.) degree oven for 20 minutes. Wrap the onion and garlic up in aluminum foil, drizzle with olive oil and roast for 45 minutes in the 375 (175 c.) degree oven.

Place tomatoes, their juices, onion and garlic in a blender and puree.

Attention! / Obs! Huom.! :
Add the puree to the Mole paste along with
1 cup of chicken broth.
Bring to a simmer in a cooking pot.
If the Mole seems too thick, add more broth in small amounts until it is the consistency of heavy cream.

Makes about 6 cups.

http://www.fiery-foods.com/dave/moles.asp#Oaxacan Black Mole

 

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Pain Perdu= (French name)= French Toast
A delight for brunch or afternoon delight!

INGREDIENTS:

PREPARATION:

In a shallow bowl, whisk eggs until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg.

heat oven to 200°.

Heat butter in heavy skillet over medium-low heat.

Place coated bread slices in hot skillet.

Cook, turning, until both sides are nicely browned, about 2 minutes each side.

Transfer to a warm plate and keep warm in oven.

Repeat with remaining bread and egg mixture.

To serve, sprinkle with cinnamon sugar and powdered sugar, if desired.

Serve with maple syrup.

 

Pain Perdu

Pour: 4 personnes

Durée: 25 minutes

Il vous faut

Points Essentiels

Fouetter les œufs avec le lait et le sucre vanillé.
Tremper les tranches de pain.
Les égoutter légèrement et les cuire à la poêle dans le beurre bien chaud sur les deux faces.
Lorsqu'elles sont bien dorées, les retirer et les saupoudrer de sucre et cannelle.
Servir avec le Maple sirop.

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Risto-Kalle's (Christian-Charles')
grandmother's (Myrtille de Plicque's)
"Neiman-Marcus Class" Waffles

1 1/2 cups of All purpose flour
1 Egg
1 cup of milk
1/2 tsp. baking soda
1 teaspoon of Brandy or of Imitation Brandy liquid flavoring
1/4 tsp. ginger
1/2 cup plus 1 tablespoon granulated sugar
1/2 tsp. salt
1/2 cup of half & half
1/4 cup of buttermilk
2 tablespoons of softened butter
2 tablespoons of shortening
1/4 tsp vanilla

Mix the dry ingredients separately and then mix the wet ingredients.
Then add the dry mix to the wet.
Mix until smooth.
Chill overnight in the refrigerator.
Take out mixture about a half hour before making your waffles.

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Ginger's African Peanut Butter Oven Baked Chicken Recipe (Ghana)

A friend of mine from Ghana, who has lived in Italy for many decades, made this for me during a tour of Italy and I just fell in love with it. To some, the sound of putting peanut butter in chicken sounds awful maybe. But believe me, people from Africa know how to use peanut butter for much more than making sandwiches. It works beautifully with this traditional Ghanan dish. Try it. I think you will agree.
Christian-Charles de Plicque

Directions:

Hint: Because of the time for preparation for this dish (about 20-30 minutes), you could prepare the sauce, the night before, and just refrigerate it for the next day. Then simply pour over the chicken and bake before your dinner time.

Arrange the chicken, breasts, thighs or drumsticks in a deep baking pan.

Pre-heat the oven to 375 degrees (around 175-190 c)

In a deep casserole pan or deep skillet, on top of the stove, add the olive oil, the onions, and chopped garlic. Cook them gently, stirring often.

Once this mixture has cooked down and the onions are soft and yellow, add the peanut butter, the ground coriander, read pepper flakes to the mixture. Mix well and let cook a bit longer, around 10 minutes should do.

Then pour the mixture over the chicken, that is in a deep baking pan.

Place it, covered (I prefer), but uncovered is alright, just watch it closely to make sure that it does not quickly dry out while baking. You can add a bit of cream or milk if it seems too dry while cooking.

Bake for 40-50 minutes.

Afterwards, it is best to keep the chicken in it's baking dish and place on the table before serving, keeping it covered so it stays warm.

Serve the chicken and sauce, with Wild Rice (Uncle Bens for example)

Top this with a heaping tablespoon or two of Sour Cream (Smetana)

Serve with a fresh salad
Enjoy!

I have even seen some of my most "sophisticated" guests, actually smacking' their lips and licking their fingers once they begin to eat this. They always ask for more!

This recipe can also be frozen. It seems to even taste better after freezing, as the sauce marinates all the more with the chicken.

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Risto-Kalle's
Deep Dish Heavenly Creamy Cheesecake

For the yummy Graham Cracker crust:
Instructions:

Combine 800 g graham cracker crumbs (it varies according to your deep dish casserole)
and 300 g of butter at room temperature;
then add 300 g of crushed pecans;
add 100 g sugar

Mix well and press the crust mixture into a deep casserole baking dish.
Bake the crust at 115 c for about 10 minutes.
Cool and place to the side.

While the crust is baking you can prepare the cheesecake mixture:
 After the crust is out of the oven, raise the oven heat to: 175c.

Place all ingredients in a blender and blend for 15 minutes.
You can also use your mixing box and electric mixer if it is easier.

Pour mixture into a deep dish baking pan. (A casserole dish is often best)
Place it in a pan filled with hot water
If the water evaporates during cooking, just replace with more hot water.

Bake for about 45 minutes.
 Turn off the oven and leave cheesecake in the oven for about 30 minutes longer.
(I leave the oven door a bit open)

After you have refrigerated the cheesecake (about an hour)
Whip 1/2 liter of whipping cream , adding sugar and vanilla to taste.

Then "frost" the cheesecake with the whipped cream.
Decorate with whole and sliced Strawberries
Sprinkle baker's Confectioner's sugar on the strawberries... to give it that "professional look".

Yields about 12 large servings.

Treat yourself like the royalty that you are and
Serve this delight on your family's finest porcelain! Let's face it, you are worth it!
 But of course if you are like me here in Finland, my plastic plates do just as well!

An added touche Français... before serving:
 sprinkle some sliced almonds and a place a sprig of fresh mint on the side.

Good with a cup of freshly brewed coffee!

Bon apetit!

Risto-Kalle (Christian-Charles)

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Christmas Coffee Recipes

coffe beansTECHNO MUDSLIDE

Place a shot of chocolate sauce in the bottom of a latte glass or mug.
Fill with warm frothed milk.
Slowly pour a shot of espresso on the frothed milk taking care not to disturb the chocolate sauce in the bottom.
Complete like a cappuccino with more forth and some chocolate sprinkles.

EUROPEAN

1 cup strong coffee
1 egg white
1/4 teaspoon vanilla extract
2 tablespoons half and half
Beat the egg white until it forms soft peaks, Gently add vanilla, and continue to beat until stiff peaks are formed.
Place into 2 coffee mugs, Pour coffee over egg white, Top with cream.

MEDITERRANEAN

8 cups strong coffee
1/3 cup sugar
1/4 cup chocolate syrup
1/2 tsp aniseed (tied in cheesecloth)
20 cloves
4 cinnamon sticks
whipped cream
orange and lemon twists
Place coffee, sugar, chocolate syrup, aniseed, cloves and cinnamon into a sauce pan, Heat to 125 c. over medium heat.
Strain into mugs, top with whipped cream and twists.

CAFÉ FRANCAIS - Serves Four

1 cup well chilled heavy cream
1/4 cup sugar
1 tsp vanilla extract
3 cups hot coffee freshly brewed (French roast preferred)
Beat the cream until fluffy. Gradually add sugar, continuing to beat until stiff.
Divide mixture among 4 coffee cups.
Stir vanilla extract into the hot coffee. Fill all four coffee cups with the coffee mixture.
Do not stir.

You will like them all and a nice way to spice up the Holiday season, for for that matter, year round!

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Myrtille de Plicque's (my grandmothers'):
1930's Upgraded! Christmas Gingerbread

Preheat oven to 300° F.

Sift together flour, all spices, brown sugar and crystallized ginger.
Place milk in a saucepan and heat slightly, add baking soda and stir.

Blend together applesauce with syrup, and oil.
Heat slightly in the microwave until well blended.

Add to milk mixture.

Beat eggs together. Add egg mix to applesauce mix and stir together. Then add to flour mix.

Pour into greased or sprayed pan.

Bake for 50 - 60 minutes.
Be sure to test middle of pan for doneness.

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Bread Pudding

My family loved bread pudding when I was a child, and this recipe is one that I have fine tuned now-a-days to my own taste. It's great for a french continental breakfast (without the whipped cream etc...)... or for a fabulous dessert and is delicious with milk poured on top with your french continental breakfast!

INGREDIENTS:

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
  5. Whip fresh whipping cream (at sugar to taste)
  6. Plop heading tablespoons of whipped cream on each individual serving..

Then Sprinkle extra cinnamon and brown sugar on top before serving.

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Very Traditional de Plicque Family'
Christmas Holiday Eggnog!
Une Boisson de Noel: Les Oeufs a la creme fraiche, sucré et glacée
Äggtoddy (på svenska)
Munatoti (suomeksi)

Ingredients. For: 8 servings (This recipe can be doubled for more guests)

Fresh Eggs (separated into yolks/whites) 6

Sugar (divided into 2 equal parts) 250g (x2)

You can use "White Rum" or "whiskey" flavoring that does not contain any alcohol) 6 tablespoons Obs!/Huom.!: Found at any regular local grocery store: Prisma / Anttila / KKK Market / City Market...

Heavy/Whipping Cream 1/2 liter
Ground Nutmeg (also before serving, sprinkle a bit more in each cup!)

Eggnog Recipe Instructions

You are doing things gently and slowly to preserve the eggnog's fluffiness. You need a good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely.

  1. Separate eggs into yolks and whites in separate bowls.Put the whites into the mixer bowl and the yolks into another bowl.
  2. Beat egg-yokes with 250 g of sugar, set aside. (You can use less sugar if you like)
  3. Then: Beat egg-whites until stiff, then immediately mix in the other 250 g of sugar.
  4. Pour the beaten egg yokes and sugar into the beatened egg whites and mix (with whisk preferably) together slowly.
  5. Stir in the 6 tablespoons of white rum or whiskey flavoring )
  6. Then: Whip in another bowl with electric blender at fast speed, the 1/2 liter of cream. You can use a bit more if you like...
  7. Afterwards, fold in all ingredients together and place in a sealed container in the refrigerator.

After about 2 hours in the fridge, mix briefly with a whisk immediately before serving:

Then Serve, very chilled, (and if possible in frozen cups), by ladling the eggnog into cups and sprinkle nutmeg and a few sliced almonds, with a sprig of fresh mint on the top!

This concoction is naturally totally creamy, definitely fattening (but who cares?! IT'S CHRISTMAS!)

This is an oh so yummy/nam-nam/nami-nami drink for the holidays!
The de Plicque family (Bordeaux), has had it it our traditional feasts for almost a century now...

This drink is equally enjoyable on New Years Eve to welcome in the New Year!

Joyeuse Noël et Bonne Année â tous!
Glad Jul och Gott Nytt År!
Merry Christmas and Happy New Year To You All!!
Hyvää Joulua ja Hyvää Uutta Vuotta kaikille!

Christian-Charles de Plicque
Karleby Finland 2005

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Happy Holidays to all my friends around the world!

Have you ever wondered what Christmas time is like in Finland and what we eat in the Arctic? Well maybe not! (Smile!) But anyway, here are two sites that will fill you in on how to make delicious traditional Finnish Christmas food!

Christmas food on table

http://www.finnguide.fi/finnishrecipes/cat.asp?c=1

FINNISH CHRISTMAS RECIPES

Apple Bread(Omenalimppu) yummy, especially when it comes fresh from the oven!)

Baltic Herring Roll (Silakkarullat)

Baltic Herring with Garlic (Valkosipulisilakat) (one of my favorites!)

Baltic Herring with Mustard (Sinappisilakat) ANOTHER one of my favorites!

Beetroot Casserole (Punajuurilaatikko) (tasty!)

Beetroot Pate (Punajuuripatee)

Black Current Glogg (Mustaherukkaglögi)

Cabbage Salad (Kaalisalaatti)

Caramel-Almond Candies (Nekut)

Carrot Casserole (Porkkanalaatikko)Yeah!

Christmas Bread (Joululimppu) Yeah again!

Christmas Bread with Lingonberries (Puolukkainen joululeipä) Oh man! Am I flippin' out just reading about this stuff or what?!

Christmas Cake (Jouluinen täytekakku)

Christmas Mustard (Joulusinappi)

Christmas Prune Tarts (Luumutortut) MY ABSOLUTE FINNISH CHRISTMAS FOOD FAVORITE OF ALL TIME!

Christmas Rice Porridge (Joulupuuro) This ain't bad either!

Christmassy Marmalade Candies (Jouluiset marmeladit)

Cinnamon Slices (Kaneliviipaleet)

 

http://www.recipezaar.com/r/245/259

Finnish Christmas Recipes

Rice Porridge With Raisin Sauce by DIryshe

Finnish Prune Tarts by LiisaN

One of my favorite Christmas treats, and very popular with the Finnish community with coffee. I know, you're thinking prunes.. ewww... but they are very good. (the bake time does not include the overnight dough chill time).

Marinated Beet Salad

A delicious salad for any occasion. If you are lucky enough to live where you can get fresh lettuce in december this would be fantastic on a Christmas table. Don't be squeamish about onions and raisins, they go really well together.

Christmas Dried Fruit Cake

Finnish Coffee Bread (breadmaker recipe)

Finnish Pepper Cookies - Piparkakut

Finnish Beet Salad

This salad is made in Finland in two ways: either with herring (rosolli) or without (punajuurisalaatti). It's my favorite beet salad, and although I've never made it including the herring I'm sure it would be tasty that way, too!

Perunasoselaatikko

Mashed Potato Casserole (Perunasoselaatikko)

This casserole is a traditional Christmas food, eaten with ham, boiled peas, boiled dried plums and pickled beets. Names in parentheses are used in Finland.

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Risto-Kalles' "borrowed":
A "tablespoon of this and a tablespoon of that"
authentic french improvised....
Egyptian Red Lentil Soup!

Cleopatra would have loved this!

3 tablespoons of Ghee (Clarified Butter)
3 tablespoons of pure virgin olive oil.
Then add 4-5 large cloves of fresh garlic
Then one large yellow onion.
4 large bay leaves (Crushed as finely as possible with stems removed)
12 or more peppercorns (according to your own tastes),
1 tablespoon of turmuric
fresh ginger or one tablespoon of powered ginger
1 tablespoon of cinammon
4 large tablespoons of tomato paste (or one small can of it)
vegetable stock or: 2 of those vegetable flavored boullion concentrated cubes.
a large pinch of the very expensive but on so good saffron
a good amount of freshly chopped parsley,
one tablespoon of cumin, ground or seeds (I perfer the seeds),
one tablespoon of ground celery powder (but I prefer 2 chopped stalks of fresh celery if possible),
a tablespoon of red chile flakes
5 dl of red lentils,
salt to taste with natural sea salt, (But be careful, as there are so many spices already)
and you are on your way!

Preparation:

Melt 3 tablespoons of Ghee (Clarified Butter)
3 tablespoons of Pure Virgin Olive Oil
Then put in your yellow onion
After the onion is soft and golden, add your fresh garlic (put as much as you like!)
Then add your crushed Bay leaves
(Be sure and crush them as fine as you can and take the stems of the leaves off before.)
Your Peppercorns and cook for about 5 minutes.

Then add about a liter or more of water (you can adjust if you think it needs more or less, as it cooks.. It you like a thick soup, then less water, but for most, probably a bit more.

Then your red(orange) lentils
Add all the other spices

simmer under a low heat until the lentils are tender. A quick taste test will let you know.

Serve this delicious concoction with nicely fresh oven-roasted croutons
And la piéce de resistance...
a large heaping tablespoon of Creme frâiche on the top!

Voilà!!

This is indeed a meal in itself if served with a continental salad on the side, accompanied by garlic/buttered oven toasted french bread.

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Recette de la Soupe à la Tomate (Tomato Soppa /Soup Recipe)
de Christian-Charles

Preparering/instructions

To prepare this Tomato Soup Recipe, first cook tomatoes, water, seasonings, and sugar twenty minutes; strain,
först koka upp: tomater, vatten, soker, kryddar... ca: 20 minuter sen filrera allt. (använd ett såll)

and add salt and soda.
lägga till salt och matsoda.

add 3 teaspoons of Lemonsalt flavoring
lägga till 3 tsk citronsalt

Brown butter and flour cooked together;
smält smör och mjöl tillsammans.

strain through a strainer.
filtrera allt i ett såll.

Före severing /Before serving:

Top with a whopping tablespoon of Sour Cream and garnish with garlic and butter flavored croutons and parsley!
lägga till en jättestor matsked Smetana eller gräddfil. Sen lägga till vitlök/smör smaksatt brödtärningar och färska persil!

Serve with oven warm french garlic/butter french bread
Severa med ugn varmt viklök/smör smaksatt franska bröd

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Honey Mustard Salad Dressing

INGREDIENTS:

* 3 tablespoons cider vinegar
* 3 tablespoons honey
* 1/3 cup mayonnaise
* 1 tablespoon Dijon mustard
* 1 tablespoon onion, finely minced
* 1 1/2 tablespoons fresh minced parsley
* 1 pinch salt
* 3/4 cup vegetable oil

PREPARATION:
Heat vinegar and honey in a heavy small saucepan over low heat, stirring until honey dissolves. Pour into bowl and cool. Whisk in mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil.

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Saffron Rice Pilaf - This is really yummy!

The beautiful deep orange "threads" are the handpicked stamens of saffron crocus flowers. Saffron is the most expensive spice but you need not use more than a pinch to add flavor and color to your cooking. The flavor is subtle, somewhat floral and earthy. Use it to enhance fish, rice or tomato dishes. The gem-quality color makes an attractive broth or festive grains. The following recipe for rice pilaf is a stunning addition to the dinner table thanks to the yellow rice dotted with bits of carrot orange and pea green. It is a terrific accompaniment to just about any grilled meat or fish.

Saffron Rice Pilaf

In a 2-quart saucepan over medium-high heat, melt the butter with the olive oil. Add the onion and carrots; cook, stirring occasionally, about 5 minutes or until the onions are translucent. Stir in the rice; cook and stir for another five minutes. Now pour in the hot chicken stock and add the saffron. Bring to a boil and reduce the heat enough to maintain a bare simmer. Drop in the bay leaf and add the peas. Cover with a tight-fitting lid and cook for 20 minutes without lifting the lid.

After 20 minutes check to make sure all the liquid has been absorbed. If it has not, continue cooking for about 5 more minutes. When all the liquid is absorbed, remove from heat and allow to sit, with the lid still on, for another 5 minutes. Fluff rice pilaf with a fork and transfer to a warmed serving dish. Sprinkle with chopped parsley, if using, and serve right away.

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Christian-Charles' Almond Apricot Cream Stuffed Français Croissants (ô là là!!)

1 Timothée 6:8 Tant que nous avons nourriture et vêtement, estimons-nous contents.

Ingredients:

If you have the time, you can make your own croissant dough like I do. They are much tastier (I think!)

Whip (only a minute or so), into a creamy paste (not lumpy but smooth).
I find that my wire whisk or a handheld electric blender works well.

Combine jam and orange juice and blend well.
Then add to this the other ingredients above.

Place carefully, a tablespoon of jam mixture inside the croissants
...and then roll them carefully into croissant form.
Spoon the remaining mixture over the croissants.

Cover well and refrigerate them in an airtight tupperware container overnight.

One hour before you are ready to serve them, take them out of the refrigerator and...
Place them on a non-stick teflon or a baking pan lined with baking paper. You can use pure butter to cover the bottom the pan with if you are a serious gourmet!

This recipe is all about flavor and don't even think calories or your head will explode!
(If you are a diabetic like me, maybe you can have one half of one of these croissants...maybe...)

I never cook such things for myself, but I love cooking for my friends who are precious to me. It is my way to bless them with something yummy for the tummy! Ok! Back to the recipe!

Preheat your oven to 200 c. Place croissants, uncovered, in the oven for about 15-20 minutes or so...

Keep a close watch on them so they don't burn!!
After removing them from the oven, wait about 10 minutes for the croissants to cool down.

Serve sprinkled lavishly with more slivered almonds and with confectioners' (powdered) sugar on the top. Thin slices of fresh cantaloupe, watermelon, grapes, strawberries, etc. go well with this also. Complete this petit déjeuner (breakfast) or early evening delight with a freshly brewed cup of Cappuccino or une tasse de café français. Champagne is nice with this too.

P.S.: You can use whatever jam base you like. Experiment!

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Risto-Kalle's (Christian-Charles') Teletubbies rip-off
Oh so fabulously creamy dessert!

Teletubbies dessertEasy as pie to make! Believe me!

The bottom layer:

For the top layer:

Preparation:

First whip the vanilla cream.

Then add it to the soft cream cheese.

Add the vanilla sugar. Mix well together.

Then spoon this mixture into the bottom of 4 small glasses like in the photo above. Add the Baby Food fruit of your choice.

Top with freshly whipped cream.

You can add a strawberry or two on the top and a fresh twig of mint if it grows in your area. And finally sliced almonds.

Voilà! Bon Apetit!

Refrigerate for a few hours so that it is really cold before serving.

Your guests will most assuredly be very pleased!

Recipe "history":

I got the idea from a recipe for children in fact. Then like most of us french rooted folks, I added my two cents worth... as we say, and created my own recipe for us "older folks". But I did not change the baby food fruit, as it is light and works very well. You don't have to tell folks it's baby food!

Check out more R-K recipes at:
www.deplicque.net

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Texas Peach Ice Cream

In a bowl, using a potato masher or wooden spoon, break up the peaches with the sugar and vanilla until coarsely mashed. Stir in the half and half. Taste and add more sugar if needed.

You can also "still-freeze" this ice cream, but it will not be as smooth (see directions below). When the ice cream is thickened and frozen, scrape it into a plastic container, cover and freeze for at least 1 hour. Let it soften slightly in the refrigerator before serving.

Lemon Custard Ice Cream

In a heavy bowl, combine the lemon zest and lemon juice, and stir in the sugar with a fork. Let it stand for 30 minutes. The sugar helps release the flavor of the zest. Scald the half-and-half over medium heat and set aside. In a bowl, whisk the egg yolks and salt with a mixer until well blended. Slowly add about half of the scalded half-and-half and stir gently. Return the mixture to the saucepan. Cook the custard over medium to low heat stirring constantly until it is thick enough to cover the back of a spoon. Do not let it boil or it will curdle. Immediately remove it from the heat and strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream.

Lay a sheet of wax paper or plastic wrap directly on the surface to prevent a skin from forming and refrigerate until thoroughly chilled. You can "still-freeze" this ice cream, as well; it just will not be as smooth as if done with an electric ice cream maker. (But who cares?!)

When the ice cream is thickened and frozen, cover it and place it in the freezer until firm. Let it soften slightly in the refrigerator before serving.

"Still-Freezing" ice cream

This method can be used if you do not have an ice cream maker. Place the prepared mixture in 1 or 2 shallow metal pans, such as cake pans. Place in the freezer until firm around the edges, but still slushy in the middle, usually about 20 to 45 minutes.

Remove the pans from the freezer and stir the firm and liquid portions together with a wooden spoon. Return to the freezer until the mixture is again firm around edges. Repeat this step 1 or 2 more times until it is uniformly frozen the last time. Let the mixture soften slightly in the refrigerator before serving.

As I said, these desserts will not be nearly as smooth as the ones that are churned continuously by a machine, but it is still a good way to enjoy frozen desserts with ingredients you choose yourself. This same method of still-freezing can be used to make sorbets out of fruit juices or any combination of ingredients you pick. That is part of the fun! Try flavors such as espresso, cinnamon, honey, melon, hazelnut, cappuccino, peanut butter, chocolate and even eggnog. The flavors and combinations are endless.

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Smoked Finnish (Savo Region) Salmon Soup!

We call Salmon: "Lax" in Swedish and "Lohi" in Finnish

The recipe needs a half kilo, or you could use a kilo of smoked Salmon fillet. But you can put in as much as you like. The more salmon, the more filling it is when you eat a bowl!

Add 4 large tablespoons of curry powder of all things, I like a lot of Curry! So add more if you can take it!..

You should try it too! It is really yummy!

This recipe comes from a friend of mine's father who is an excellent finnish cook. I have made it my own however with my french version with extra additions!

Bon Appetite!
Christian-Charles

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Risto-Kalle's Gourmet "Neiman-Marcus" styled...
Pickled Watermelon Rind

Great with chicken, pork, fish.....

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Risto-Kalle's (de Plicque's) Summertime "Texas Cool in the Shade under the tree" drink

This is so good.

Actually I have stolen it (again), from my grandmothers' cookbook!

Buy the red and yellow "meat" watermelons. Yellow meat watermelons are common in Texas, but are not so often seen in Scandinavia, but sometimes are found here too!

Cut a triangle in the side of it.

You can then pour slowly, Seven-Up, sparkling Tonic Water, or some other fruit juices for instance inside, until the watermelon is totally full to overflowing.

Put the triangle plug back in and keep the watermelon, in the fridge for about 5 hours or so, or until the next day when it is nice and cold. You can then take it out and put straws, for example, in holes we cut in the melon.

I tell you people that this is the way to lay under a Texas, Finnish, Swedish, French, Italian or whatever tree in the summer and get totally refreshed in a very icy cold way!

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