Written by a gal from NYC living in Sweden, this blog dabbles in Swedish food and culture!
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!
recipe adapted from http://www.recept.nu/per-morberg/varmratter/agg-och-mejeri/vasterbottenspaj-med-kantareller/
150 g (10½ tablespoons) butter
1¾ cups flour
3 tablespoons cold water
½ teaspoon salt
4½ cups fresh chanterelles
2 yellow onions
¾ cups sour cream
1 cup Västerbotten cheese, grated (or a hard cheese like Parmesan)
6 tablespoons finely chopped chives
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.