"Food of My People" Potluck
Apr. 28th, 2008 09:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
abracanabraWednesday, May 21st, we will be hosting a "Food of My People" potluck, beginning at 6:30pm. Bring something that is the food of your people! RSVP here, with mention of what you plan to bring (three cheers for avoiding duplication).
When you bring your food, put a label on saying what it is and which "People" it's from.
Standard we're-not-all-omnivores rules apply: label if vegetarian, vegan, contains nuts, or shellfish. If it's easy to make something vegetarian or vegan (by, say, having the bacon topping on the side), do it. If it isn't easy, don't worry about it--the omnivores will eat it.
* Yes, another potluck post in May reminded me that I should get this out. Two potlucks in one month isn't a bad thing, right?
When you bring your food, put a label on saying what it is and which "People" it's from.
Standard we're-not-all-omnivores rules apply: label if vegetarian, vegan, contains nuts, or shellfish. If it's easy to make something vegetarian or vegan (by, say, having the bacon topping on the side), do it. If it isn't easy, don't worry about it--the omnivores will eat it.
* Yes, another potluck post in May reminded me that I should get this out. Two potlucks in one month isn't a bad thing, right?
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2008-04-28 03:04 pm (UTC)(no subject)
Date: 2008-04-28 11:23 pm (UTC)(no subject)
Date: 2008-04-29 02:37 am (UTC)(no subject)
Date: 2008-04-28 03:33 pm (UTC)(no subject)
Date: 2008-04-28 05:15 pm (UTC)(no subject)
Date: 2008-04-28 06:09 pm (UTC)(no subject)
Date: 2008-04-28 06:06 pm (UTC)(no subject)
Date: 2008-04-28 06:10 pm (UTC)Fishheads, fishheads, rolly-polly fishheads....
(no subject)
Date: 2008-04-28 06:27 pm (UTC)(no subject)
Date: 2008-04-28 07:35 pm (UTC)Fish soup à la Kainuu
Kainuulainen kalakeitto
- 1-1 ½ l water or good fish stock
- 1-2 onions
- 5-6 allspice berries
(- salt)
- 4-5 potatoes
- about 1/2 kg of filleted fish
(- salmon, whitefish, pike, perch)
- dill, chives, chopped parsley
Served with: melted butter chopped raw onions
Peel the onions and split them in pieces. Place them in the water or fish stock together with the allspice berries and bring to the boil. Cook for a while for the stock to become tasty. Peel the potatoes and cut into small pieces the size of your fingertips. Also cut the fish fillets into small cubes. Remove the onions and allspice berries from the stock and add the potatoes to cook. Let the soup boil for about ten minutes. Then add the fish and continue to cook for a few minutes until the fish is done. Chop the herbs and add to the soup. Serve the soup with melted butter and chopped raw onions, which every eater can add to the soup according to taste. The soup is at its best when eaten with rye bread.
this would make a big hit!
Date: 2008-04-28 07:41 pm (UTC)200 g Matjes herring fillets *)
100 g finely chopped onion and chives
chopped fresh dill
150 ml cream
250 ml smetana
50 ml Finnish Koskenkorva Viina or Russian vodka
Wipe the herring fillet(s) dry and finely chop them with a sharp knife. Whip the cream and smetana in separate bowls until soft peaks form. Mix the chopped herring, onion, chives and dill in the smetana.
Finally, gently fold in the whipped cream and the spirit. Do not overmix, or the mixture may separate. Pour the mixture in a large enough parfait mould, rinsed with cold water. Cover the mould and place in freezer until frozen.
Unmould the parfait by dipping the mould briefly upside down into hot water. Quickly wipe the mould dry with a towel and turn it onto serving plate: the parfait should easily slide out of the mould.
The mould may also be carefully warmed with a hairdryer to help loosen the parfait. Serve unmoulded parfait immediately or place in freezer to wait for the serving time. Garnish with lemon wedges, red onion rings, dill sprigs etc.
*) Skinned and filleted herring cured in spiced sugar-vinegar brine.
Re: this would make a big hit!
Date: 2008-04-28 07:53 pm (UTC)(no subject)
Date: 2008-04-28 08:05 pm (UTC)(no subject)
Date: 2008-04-28 08:19 pm (UTC)(no subject)
Date: 2008-04-29 06:30 pm (UTC)(no subject)
Date: 2008-04-29 06:51 pm (UTC)(no subject)
Date: 2008-04-30 02:44 am (UTC)(no subject)
Date: 2008-04-30 02:29 am (UTC)However, I have a secret weapon.
(no subject)
Date: 2008-05-16 02:20 pm (UTC)(no subject)
Date: 2008-05-16 03:12 pm (UTC)...now I have to come up with another pretext to get your kugel....
Oh, I'LL BE THERE
Date: 2008-05-19 06:02 am (UTC)Representing Some Other People Not Yet Decided . . . QUESTION MARK ENTREE.
(no subject)
Date: 2008-05-20 08:37 pm (UTC)(no subject)
Date: 2008-05-26 04:11 am (UTC)(Because it was delicious and I plan on re-creating it someday.)
(no subject)
Date: 2008-05-26 04:34 am (UTC)I'm coming!
Date: 2008-05-21 07:54 pm (UTC)Re: I'm coming!
Date: 2008-05-21 07:55 pm (UTC)