Thanks to the Cooking Club members who all pitch in and help.
To see the information for the next Cooking Club
check out the newsletter for the event.
Everyone is welcome. Contact Betsy if you are interested in participating. Phone 329-2861 or email firstname.lastname@example.org
Dark chocolate cakes
Lovely, moist, portion-sized chocolate cakes that are served hot and topped with hot chocolate sauce or whipped cream. This makes 4 ½ cup ramekins.
¼ cup (70 g) all-purpose flour
6 tbs. butter
½ cup (100 g) sugar
¼ lb. (130 g) dark chocolate
Pre-heat the oven to 350 degrees Fahrenheit.
Melt the butter and chocolate over a low heat in a pan. Add the sugar and sieve in the flour. Add the eggs last. Make sure that the mixture does not become burnt. Remove the pan from the heat and pour the chocolate mixture into greased, portion-sized tins.
Bake the cakes in the middle of the oven for 9 minutes.
Serve immediately with whipped cream or chocolate sauce.
This recipe is from http://www.newscancook.com/recipes-by-chef/dark-chocolate-cakes/
This tasty can be made it days ahead. It lasts about a month in the refrigerator and freezes well too! Lauren Knudsen remembers it being served at her wedding.
Prep: 10 min. + chilling Cook: 10 min. + cooling
1 medium head cabbage 32 oz
1 tablespoon salt
1 cups sugar (I actually used about ¾ c)
1 cup vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
2 cups chopped celery
1 small green pepper, chopped
1 small sweet red pepper, chopped (I used two red and no grn)
2 carrots, shredded
Shred cabbage and toss with salt. Put in colander over a bowl.
Cover and refrigerate at least 2 hours.
In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely.
Rinse cabbage with clean water and squeeze water out. Add remaining vegetables and the cooled vinegar mixture.
Cover and refrigerate at least overnight before serving. Keeps for 4-6 weeks in the refrigerator.
By Andreas Viestad
Mjukbrød and morr are traditional foods in the regions Lesja and Dovre. It consists of a tortilla-like soft flatbread made with barley, meat and veggies. Doesn’t that sound an awful lot like taco?
1 lb. (450 g) pork neck, diced
1 lb. (450 g) pork belly, diced
1 tbs. butter
2 onions, coarsely chopped
1 tsp. cumin, crushed in a mortar
2 cloves, crushed in a mortar
2 whole allspice, crushed in a mortar
2 tbs.malt vinegar
1 tbs. dried mushrooms
1 tbs. honey
1/2 head of fresh cabbage, sliced into thin strips
4 tbs. finely chopped leek
Flat-leaf parsley, chopped or grated
Potato lefse (tortilla-like) or other soft, thin flatbread
4 medium-size leaves of green kale, sliced
Sour cream to serve
1Sear the meat in butter in a frying pan over medium to high heat, preferably in batches to avoid overcooking it. Add onions and spices to the meat in the frying pan. Reduce the heat to medium and cook all the meat and onion for about two hours. Stir regularly.
2Season with malt vinegar, mushrooms, honey, salt and pepper.
3Mix cabbage, leek, and parsley in a bowl. Arrange the meat on the tortilla or flatbread with salad and sour cream. Roll up and serve.
3 ¾ lbs. stew meat
1 ½ lbs. potatoes
1 lb. yellow onions
3 or 4 cloves of minced garlic
½ lb. celery
1 medium rutabaga*
½ lb carrots
½ head of cabbage
1 bottle of beer
1 quart of beef broth
Dredge meat in flour, salt, and pepper. Brown the meat in oil in a frying pan. Remove the meat from the pan and then deglaze the pan with a bottle of beer (use the beer to dissolve all the good scrapings from the bottom of the pan). Save this liquid, it’s the basis of your stew.
Chop the onion and celery. Brown the onion and celery in your frying pan until transparent and then place it in stew pot with meat and the pan scrapings.
Add beef broth to almost cover the meat (you may need about 3 cups of broth). Start at a simmer. Cook until tender about 2-3 hours.
Peel and cut the potatoes, rutabagas, and carrots into bite size pieces-about ½”. Add potatoes, rutabagas, and carrots about 3 hours before serving time. About 1 hour before serving add the shredded cabbage. You can also cook some of the potatoes separately and roughly mash them; then add to the stew to thicken.
Check the stew for salt and pepper. Finely chop several bunches of flat leaf parsley and a bunch of green onions and sprinkle on top of stew when you serve it.
* Rutabaga’s can be very hard, be careful when you cut them up. You might want to use a pressure cooker, if you have one, to precook the rutabaga (cut into little pieces). It makes it all go together better and you don’t end up overcooking the carrots and potatoes in the effort to get the rutabagas soft. I found 7 minutes on high pressure is perfect,
Community Supper Blueberry Cake
Saltwater Seasonings by Sarah Leah Chase
This cake isn’t Norwegian, but as blueberries hit the market this spring and summer it is one of my favorites. I think with their love of local berries it would make any Norwegian you serve it to happy. It is not too sweet and full of flavor.
It doubles well and makes a great breakfast if there are any leftovers.
½ c unsalted butter softened
1 c plus 2 T granulated sugar
1 t. vanilla extract
2 large eggs separated
1½ c flour
1 t baking powder
1/3 c milk
1½ c blueberries tossed with 2 T of flour
Preheat oven to 3500 F. Butter an 8x8 cake pan.
Cream the butter and ¾ c of sugar together until light and fluffy.
Beat in the salt and vanilla and add the egg yolks. Beat until smooth.
Sift the flour and baking powder together and add to the creamed mixture alternately with the milk.
In a separate bowl beat the egg whites with ¼ c of sugar until stiff but not dry.
Gently fold the whites into the cake batter.
Fold in the blueberries.
Spread evenly into the prepared pan. Sprinkle the remaining 2 T of sugar over the top of the cake.
Bake until the cake springs back lightly when touched in the center about 50-60 minutes.
Makes 8 servings.