Lamb Cubes with Dill à la Finland

This is very popular, not just in Finland but in the other Norden cuisines, which might be a little different in each country.

Lampaan kuutiot tillillä (Finnish)

Lammeterninger med dill (Norwegian)

Lammtärningar med dill (Swedish)

Laksetern med dild (Danish)

Lax með dilli (Icelandic)

Serves 4-6

2 pounds (910 g) grass freed lamb, cut into bite size cubes

3 Tbs. (45 g) (dairy-free) organic butter

4 cups (960 ml) water

chopped or dried dill

2 Tbs. (30 g) (gluten-free) flour

1 Tbs. (15 g) organic sugar

1 Tbs. (15 ml) vinegar

baked organic baby potatoes

~Finnish~

yksi 1. Brown the meat in 2 Tbs. (30 g) butter.

kaksi 2. Add the water and dill.

kolme 3. Simmer for 45-60 minutes (meat temperature 170F/77C).

neljä 4. Remove the meat and keep hot. Save the liquid.

viisi 5. In another pan, melt the rest of the butter and stir in the flour, sugar, and vinegar. Stir so there are no lumps.

kuusi 6. Add the cooked liquid from the meat to the gravy.

seitsemän 7. Place the cubed meat on a platter, surrounded with the potatoes and sprinkled with the dill.

kahdeksan 8. Either pour the gravy over the meat or on the side.

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Potato Soup à la Berlin

Each German region has its take on "their" soup. Berlin is a huge metropolitan. The idea of soup shops date back to 1784, not in Berlin but in Bavaria. Their soup had potatoes, barley, peas, bread, beer (of course), salt, and bone broth. The soup recipe reached Hamburg, Frankfurt, and London. Today, this Kartoffelsuppe is a large part of Berlin's cuisine. I know, after living in West Berlin for six years. -Mike

Berliner Kartoffelsuppe (German)

Makes about 6 cups (1.440 ml)

~Use organic as much as possible.~

4 potatoes, diced

1 large carrot, sliced 

1 leek, sliced 

4 cups (1 liter) vegetable broth 

1 cup (150 g) sausage, sliced 

1/2 cup (120 ml) (dairy-free) cream or yogurt

Himalayan salt and pepper to taste  

garnish with parsley

eins 1. Bring the broth to a boil.

zwei 2. Add the vegetables. Cook about 15 minutes.

drie 3. Add the sausages and cream/yogurt.

vier 4. Simmer for 5 or more minutes so the vegetables are tender.

fünf 5. Season and garnish with parsley before serving.

Try some of our other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Grilled Fish with Vegetables à la Greek

Greece's coastline measures 8,498 miles (13 676 km), which makes seafood readily accessible. Hence, chefs have access to the freshest fish available, which means lots of creative fish dishes.

Ψάρι ψητό με λαχανικά (Greek)

/psári spit me lachaniká/

Serves 4

grill or preheat the oven to 425F (220C)

1 pound (455 g) organic fingerling potatoes, cut in half lengthwise

olive oil

5 chopped organic cloves of garlic

fresh or thawed skinless wild salmon fillets

2 organic peppers, cut into rings (try different colors)

2 cups (260 g) organic cherry tomatoes

juice and zest of  2 organic lemons

optional spice(s):

• parsley 
• dill
• basil
• tarragon
• safe
• rosemary
• bay leaves
• thyme
• cilantro
• fennel
• oregano 

optional salmon flavor combinations:

• salty: soy sauce or gluten-free liquid aminos, capers, miso
• sweet: organic: honey, brown sugar, maple syrup, orange juice or zest
• sour: organic: lemon, lime, vinegar
• creamy: (diary-free:) cream cheese, yogurt, crème fraîche, butter
• smoky: chipotle chiles, paprika, cumin
• green: fresh herbs, cucumber, asparagus

ένα / EN-a/ 1. Place the potatoes in a bowl with 1 Tbs. (15 ml) olive oil and the garlic.

δύο /THEE-oh/ 2. Pour onto a baking sheet, cover with foil, and roast for 30 minutes 

or grill on a BBQ or on top of the stove.

τρία /TREE-a/ 3. In a bowl, add the peppers, tomatoes, parsley, olives, and any spices and/or flavor combinations (except the "creamy" apply after roasting), with 1 Tbs. (15 ml) or more olive oil. Toss.

τέσσερα /TESS-air-uh/ 4. Rinse the salmon and pat dry. 

πέντε /PEN-day/ 5. Pour the pepper mixture over the potatoes.

έξι /EX-ee/ 6. Layer the salmon on top.

εφτά /EF-TA/ 7. Roast, uncovered or gill for 10 minutes (temperature of 145F/63C)

oκτώ /oc-TOH/ 8.  Squeeze the juice over the salmon and vegetables.

εννιά /en-NAY/ 9. Sprinkle with lemon zest.

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Spicy Boiled Potatoes

There are three types of potatoes:

• starchy: for dry, fluffy, and highly absorbent, example (eg.) Russet potatoes
• waxy: low in starch and high in moisture, good for boiling, roasting, and slicing into soups, stews, or salads, eg. red potatoes and fingerling
• all-purpose: they hold their shape, with a creamy texture, eg. Yokon Gold and white potatoes

Plus there are specialty potatoes, eg. purple/blue and petite also called new potatoes. 

Peru is the birthplace of the potato, dating back 8-10 000 years. They have over 4 000 distinct native varieties!

Serves 4-5 people

~Use organic ingredients as best as possible.~

3 pounds (390 g) organic Yokon Gold or Russet potatoes

1 tsp. (2 g) Himalayan salt

1 Tbs. (15 ml) each: lemon juice and olive oil

2 chopped onions

1 chopped bell pepper

4 minced garlic

1 tsp. (2 g) turmeric, cumin, and ground coriander

2 diced tomatoes

1 Tbs. (15 g) tomato paste

1/4 cup (60 ml) water

chopped cilantro or parsley 

1. Place the potatoes in a pot with cold, salty water. Cover and bring to boil.

2. Then reduce to simmer, uncovered for 20-25 minutes.

3. Drain and let them cool before cutting into small cubes.

4. Sauté the onions and bell peppers in the oil for about 10 minutes.

5. Stir in the spices and tomato paste.

6. Add the tomatoes, potatoes, and 1/4 cup/60 ml water, or more if needed.

7. Simmer for about 10 minutes.

8. Stir in the lemon juice.

9. Serve with cilantro/parsley on top.

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Bavarian Stew

Pichelsteiner is a German stew with three kinds of meats and vegetables. One store is that the dish is traced back to an innkeeper in the early 1800s. It is named after the Büchelstein mountain and the annual Büchelsteinerfest since 1839. 

Bavaria has 54 food specialities protected under European law. Its cuisine dates back to medieval times (ca 481-1350). People as well as conquerors brought different cooking dishes to the area.

Pichelsteiner (Bavarian German/Bairisch) 

Serves 6

~Use organic as much a possible.~

1 pounds (455 g) each: (grass feed) stew beef, pork, and lamb, cut into chunks

3 Tbs. (45 g) each: (gluten-free) flour and (dairy-free) butter

1 chopped each: onion, leek, and celeriac (peeled)

minced garlic

cubed potatoes (mixed types, eg. sweet, yellow, and/or yams)

shredded cabbage

chopped carrots

4 cups (960 ml) chicken broth

2 tsp. (4 g) each: crushed caraway seeds and cumin

2 bay leaves

garnish: parsley

~Bairisch~

oas 1. Coat the meats with flour and brown in the butter. Remove and set aside.

zwoa 2. Sauté the onions about 5 minutes.

drei 3. Add garlic for a few minutes; the leeks for 5 minutes; potatoes, carrots and celeriac for another 5 minutes; add cabbage.

fiare 4. Add the meats, broth, and spices, low the heat and cook for about 50 minutes. Inside temperature of the meats 145ºF/63ºC.

fimfe 5. Remove the bay leaves.

sechse 6. Serve garnished with parsley.

An Guadn! (Bayrisch)

Guten Appetit! (German)

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Lyonnaise Potatoes

Lyon is north of Marseille. It is the third largest city in France. Wander into one of its bouchons, traditional restaurants, and savor this classic 19th century dish. Or better still, enjoy preparing this potato and onion dish at home.

Pommes de terre à la Lyonnaise (French)

Serves 4-6 

~Use organic ingredients as much as possible.~

2 pounds (910 g) Russet, Yukon Gold, or red potatoes, peeled and sliced

3 Tbs. (45 g) (gluten free) butter

3 Tbs. (45 ml) (dairy free) butter or olive oil

2 Tbs. (30 ml) white vinegar

2 onions, thinly sliced

4 cloves of garlic, crushed

seasoning: Himalayan salt, black pepper, thyme and/0r rosemary to taste

chopped parsley for garnish

~French (Lyon dialect)~

yon [ˈɔ̃] 1. In a pot, cover the potatoes with about 2 inches (10 cm) of waters and add the vinegar.

doux [ˈdo] 2. Bring to a boil over high heat, then reduce to simmer.

três [ˈtʀe] 3. Cook about 4 minutes.

quatro [ˈkatʀə] 4. Drain and set aside.

cinq [ˈsɛ̃] 5. Sauté the onions and garlic in the butter/oil for 10 minutes.

sês [ˈsi] 6. Transfer to a bowl.

sèpt [ˈse] 7. In the same skillet, add 1 Tbs. (15 ml) of water and scrape the bits off the bottom.

hoét [ˈɥi] 8. Add 2 Tbs. (30 g) of oil/butter to the skillet, over medium-high heat, add half of the potatoes. Add any seasoning and cook about 3 minutes on both sides. Caramelize slowly.

nêf [ˈnu] 9. Add to the bowl of onions.

diéx [ˈdi] 10. Add more butter and repeat.

onze [ˈɔ̃zə] 11. Serve from the pan with sprinkle of parsley.

Bon appetit et bon courage!

(Enjoy the meal and good luck!)

["good luck" is the humorously way 

for the typical quantities 

and number of course of Lyonnais meals]

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Pumpkin Soup à la German

German soups are diverse, use a wide variety of ingredients, mostly what is in season. So for the fall, pumpkin is #1 ingredient. 

Kürbissuppe (German)

Serve 2

little organic ginger, thinly sliced

littler  chili flakes, seeds removed, cut into thin rings

2 Tbs. (30 ml) (dairy-free) organic butter

1 chopped organic onion

1 pound (455 g) pumpkin, cut into cubes

organic potatoes, cut into cubes

3 cups (720 ml) organic vegetable broth

1 cup (240 ml) (dairy-free) organic cream or yogurt

juice of 1 organic lemon

+4 slices of (sodium nitrate free) ham

herbs to taste: galic, coriander, cumin, allspice, cinnamon, nutmeg, cardamom, and/or coves

eins 1. Met the butter and sauté the onions.

zwei 2. Add the pumpkin, potatoes, ginger, and chili. 

drie 3. Pour in the broth and simmer for 15 minutes.

vier 4. Purée the soup.

fünf 5. Add the cream/yogurt and bring to a boil.

sechs 6. Add the lemon juice.

sieben 7. Microwave the slices of ham for a minute or two, then roll each slice.

acht 8. Small plates of each herb, roll the ham onto ones of your choice, serve with the soup.

Try some of our other soups this winter: https://veggiefernandezs.blogspot.com/search/label/soups

or use the soup as a side dish with a German main course: https://veggiefernandezs.blogspot.com/search/label/German

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Goulash Soup à la German

There are many variations from country to country. Living in Germany, this was a favorite lunch while out and about for the day. 

Gulaschsuppe (German)

Serves 4

1 Tbs. (15 ml) olive oil

1/2 pound (225 g) organic beef stew, cut into cubes

minced organic onion

3 minced organic garlic cloves

2 Tbs. (12 g) sweet paprika

1 tsp. (2 g) each thyme, marjoram

2 Tbs. (30 g) organic tomato paste

1 bay leaf

1/2 cup (120 ml) red wine

5 cups (7,5 dl) organic beef stock or broth

1 sliced organic carrot and celery

peeled and chopped organic potatoes

1-2 tsp. (5-10 ml) German Maggi or Worcestershire sauce

1 Tbs. (5 g) (gluten-free) flour

garnish: parsley and (dairy-free) yogurt

optional: Serve over (gluten-free) egg noodles

eins 1. Sauté the beef, onions, and garlic in a pot with the oil over medium heat.

zwei 2. Stir in the spices and tomato paste.

drie 3. Add the wine and stock/broth and Maggi/Wprcestershire. Simmer for a while.

vier 4. Add the vegetables.

fünf 5. Cook until the meat has an inside temperature of 375ºF/191ºC and the vegetables are tender, about an hour.

sechs 6. Thick with the flour. 

sieben 7. Serve with (optional noodles), drops of yogurt and parley with crusty bread, bread rolls, Brötchen, rye bread or pretzels (if you can find some).

Guten Appetit! (German)

An Guadn! (Bayrisch)

Try our other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Shepherd's Stew

 Your taste buds will take you to a Hungarian village, with the paprika, hint of cayenne, several types of bell peppers, dash of sour cream and more flavors!

Pásztorpörkölt (Hungarian)

Serves 6

Use organic ingredients:

1/2 cup (65 g) each: drained roasted red peppers and couscous (substitute gluten-free quinoa)

2 Tbs. (30 g) tomato paste

1 Tbs. (15 ml) white vinegar

1 1/2 Tbs. (9 g) sweet paprika

dash of cayenne pepper

2 Tbs. (30 ml) olive oil

1 yellow onion, cut into 1/2-inch (12 mm) pieces

1 banana pepper, stemmed, seeded and cut into 1/2-inch/12 mm pieces

8-10 gold unpeeled potatoes, cut into 1/2"/12 mm chunks

8 ounce (225 g) andouille sausage, cut lengthwise and then 1/2"/12 mm

chopped dill

sour cream (or dairy-free yogurt)

egy 1. Add to a blender: toasted peppers, tomato paste vinegar, paprika, and cayenne. Purée for 3 seconds. Set aside.

kettő 2. In a Dutch oven over medium-high heat, add the oil and couscous/quinoa. Brown for 2-3 minutes. Place in a bowl and set aside.

három 3. Over medium-high heat 1 Tbs. (15 ml) oil and sautée the onions, banana pepper, and potatoes for 4-5 minutes.

négy 4. Add the red-pepper purée and cook 1 or 2 minutes. Stir.

öt 5. Add the couscous/quinoa, reduce to medium-low an cook 15-20 minutes more.

hat 6. Stir in the sausage. Cook uncovered, stirring, until it thickens, 3-4 minutes.

hét 7. Add more seasons if you like. 

nyolc 8. Sprinkle with dill.

kilenc 9. Serve the sour cream/yogurt on the side.

Try some other Hungarian dishes:

Mushroom Soup à la Hungarian: https://www.blogger.com/blog/post/edit/4757368533685219635/9150331963693115700

Hungarian Paprika Pork Chops: https://www.blogger.com/blog/post/edit/4757368533685219635/3808809842111025094

Hungarian Paprika Potatoes: https://www.blogger.com/blog/post/edit/4757368533685219635/2816206729647101075

Hungarian Paprika Chicken: https://www.blogger.com/blog/post/edit/4757368533685219635/6403139452639154750

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Fish à la Provençal (slow cooker)

A trip to southeastern France with its distinct cultural and linguistic identity, is rewarding with a local fish dish. Any dense flesh fish works well.

lou Peissounas (Provençal)

"the fish"

le Poisson (French)

Serves 4

1/4 cup (60 ml) olive oil

zest of 1 organic lemon

1/4 cup (30 ml) organic lemon juice

minced organic garlic

black pepper and paprika to taste

1 tsp. (5 ml) herbes de Provençe*

1/4 cup (25 g) each: capers and sun-dried tomatoes, both drained

1/2 pound (225 g) organic potatoes, cut into fourths

4 wild fish fillets (halibut, salmon, sea bass, or cod)

chopped parsley for garnish

-Provençal (provençau) dialect-

un /un/ 1. Whisk together: olive oil, lemon zest and juice, garlic, pepper, paprika, herbes de Provençe, sun-dried tomatoes, and capers. Set aside.

dos /doos/ 2. Coat the inside of the slow cooker with cooking spray.

tres /th-re-ss/ 3. Add the potatoes with some of the lemon sauce and toss.

quatre /KAH-tray/ 4. Add the fish with the rest of the sauce.

cinc /seenk/ 5. Cook on hight for 2 hours or low for about 3 1/2 hours, to a fish temperature of 165F (64C).

sièis /seei-s/ 6. Surround the fish with potatoes on a platter or individual plates. Spoon some of the sauce over the top.

sèt /seht/ 7. Garnish with the chopped parsley.

*herbes de Provençe is a mixture of: dried basil, safe, rosemary, marjoram, thyme, savory, fennel and/or lavender.

Fish market in Provençe

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