Swede and Sour Kitchen
Written by a gal from NYC living in Sweden, this blog dabbles in Swedish food and culture!
Västerbotten Pie with Chanterelles
For breakfast, I usually eat some granola or toast with a cup of tea, but problems don’t arise if we ‘re out of those things and have only, for example, leftover spaghetti or beef bourginon from the night before. They were good the day before and they’ll be good once again! It doesn’t matter to me which part of the day it is. And I feel the same way about the foods we eat during the year. Someone had told me that you are not supposed to eat (Swedish) cabbage rolls in the summer. But why not? Both cabbage and ground beef are “in season” year round. Why can’t you eat something that’s that wonderful- whenever you please?
Aron made a Key Lime Pie about two weeks ago. It was November- cold, windy, and rainy. And it tasted just as fantastic as if we would have eaten it on a friggin’ hot 100 degree day in New York City. So yeah, I’d like to reiterate that I have no problems eating whatever, at any specified time of year, even if it is off season.
(Now, on a completely different topic, when it comes to clothing, I think that one should not wear white or linen from the beginning of September until the end of May. I don’t really give a crap about fashion, but I think it’s just wrong to be dressed in white or linen during the winter. I don’t know why, maybe it’s the NYC snob in me.)
Anyway, I’m going to make something that might be a little out of season, a Västerbotten Pie with Chanterelles. I know I’ll be reminded that: Västerbotten Pie goes well with crawfish in August and that chanterelle season ended around September, but we had picked mushrooms three months ago in Söderköping, and are well equipped with frozen chanterelles! Lucky us!
Västerbotten Pie is made with Västerbotten cheese, which is produced in Northern Sweden. It is a hard cheese that is a bit similar in flavor to Parmesan cheese. According to their website, the cheese has a “distinct character and a strongly aromatic aroma”. Now I’m not familiar with words that describe cheeses, but for me, it smells a little like a dive bar…like old beer, but it does actually taste pretty good- mild and sweet.
Because Västerbotten Pie is served as a party dish, it’s not so wrong to write about it, as the time for festivities are approaching, if not here already. In Swedish, there is a word, vickning, that describes a meal that is eaten late at night, around midnight, when everyone is a little drunk buzzed and needs a little pick-me-up to be able to truck on. Or it’s eaten when guests need to muster up some energy for that long drive home. This pie is really easy to make and it’s going to taste so good, you know why? Because it has CHANTERELLES in it!
Västerbotten Pie with Chanterelles
recipe adapted from http://www.recept.nu/per-morberg/varmratter/agg-och-mejeri/vasterbottenspaj-med-kantareller/
6 servings
Pie Dough
150 g (10½ tablespoons) butter
1¾ cups flour
3 tablespoons cold water
½ teaspoon salt
Filling
4½ cups fresh chanterelles
2 yellow onions
4 eggs
¾ cups sour cream
1 cup Västerbotten cheese, grated (or a hard cheese like Parmesan)
6 tablespoons finely chopped chives
salt
pepper
1. Mix the flour and the salt and cut the butter into the mixture. Add water and mix it quickly until it comes together into a smooth dough.
2. Shape it into a ball and set in the refrigerator for 30 to 40 minutes.
3. Preheat the oven to 400F (200C). Roll out the dough and transfer to a pie pan. I used a 10-inch springform pan. Bake for 10 to 15 minutes.
4. Brown the onions and chanterelles until golden.
5. Beat the eggs lightly and mix in the sour creme, chanterelles, grated cheese, and chives.
6. Salt and pepper to taste.
7. Stick in a 350-400F oven and bake for 15 to 20 minutes until the egg has set.
8. Let cool for about 10 minutes before serving. Garnish with fresh chives.
6 Comments on “Västerbotten Pie with Chanterelles”
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Good point well made about seasonal feature of foods in Sweden. I was thinking the same when made saffron bullar just now. Perhaps that comes from the traditions that are hard wired so deep inside, that people unconsciously know what to cook in a particular season. I actually find it fascinating, taking that indeed, you can find all possible ingredients all-year-around. Though, again, would you be cooking a stuffed turkey that often?
It’s also that people metabolize foods differently. It’s totally understandable to not want to eat heavy and hot foods in the summer, but really, it doesn’t get that hot here in Sweden during the summers! At least, I haven’t experienced it!
Anyway, I do stuff chickens to bake all year round, so I think the heaviness of food doesn’t really affect me like it does others, which is great!
Hello! I’ve enjoyed your blog so much that I nominated you for a Liebster Award: http://prettyhappyblog.com/2012/11/26/liebster-award/ Apologies if you’re already over 200 followers, but I couldn’t resist!
–Allie from Pretty Happy Baking
Hi Allie,
Thanks for the nomination and I’m glad that you’re enjoying Swede and Sour Kitchen! I’ll be sure to post about the nomination and answer your questions. Thanks a bunch!
Gypsee
Hello Gypsee, You have started a beautiful blog. I love your menu, and also the photography is magnificent! I’m looking forward to your future post. Also kudos for learning Swedish!
Fae.
Hi Fae,
Thank you so much. It makes me happy to read your nice words! I just popped into your blog and you have such a lovely About Me page. I look forward to reading more as well!
Best,
Gypsee
Best,
Gypsee