43 Commentaires

  1. Two years to the day since this was first posted, just before the stuff hit the fan and Aquavit NYC is still keeping on. Chef Bengtsson keeps it strong and authentic, at least according to Scando-Americans. They provide such a wonderful culinary experience. Amazing fare to be had if you can't make it to Stockholm.

  2. Ah yes, another strong female Swede that wanted to be a fighter jet pilot!! That was my ultimate dream as well. We are not timid women by any means…we are Vikings by nature. As far as the meatballs, my great grandmother and grandmother didn't use Panko bread crumbs nor did they use veal stock in their cream sauce. I don't think way back in the late 1800's and early 1900's Panko bread crumbs even existed or that Swedes used it in their recipes, however I could be wrong and it could depend on the region. I'm sure as time progresses there are tweaks that are made to elevate the dish. Either way, Swedish meatballs are one of my favorite dishes and I can eat them at any time of the day alongside a huge dollop of mashed potatoes swimming in butter 😋

  3. She's incorporating Henkel, which is part of the recipe for meat balls… so she knows a thing or two. Perhaps some indication regarding nature of Swedish patina. Red berries as an accoutrement… endocrine disruption (I want to live our dream). Stealing of a meatball? …that's why she's in the US. An offer that she couldn't say "no" to, is no offer at all.

    ….iodine. Kelp for ummami maybe and to address the glucose spike, plus "he" always requires INE.

  4. I don't like that fancy puré like potatismos though. I want it more simple traditional and heavy. Preferably with bits of potato in it, and of course with white pepper, muscot, (some) garlic and a little less butter than in this high cuisine

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