Although the Grandma for whom I’m named was Norwegian, I love to make these Swedish meatballs. Swedish Meatballs Meatballs: Two large leeks (the white portion, grated) 2 teaspoons of butter (I use good butter, preferably Irish butter) ⅔ cup of milk 4 to 5 slices of bread, crusts removed (I use a grain bread when I have it on hand.) …
On Saurday, I went to a Bismarck grocery store to buy leeks. Nice man from India working in the produce section had not heard of leeks, so I described leeks, and he found leeks under the loose carrots. He asked me how I cook leeks and said he will try that. We both smiled. I found some Greek yogurt. Paid …
A short story in the life of Arthur Drive in the Highland Acres neighborhood of Bismarck today, Aug. 5, 2020. “Short” being a relative term in the eyes of the beholder. Our next-door neighbors have a lovely big tree. Some sort of boxelder, I think. Everyone in the neighborhood values their trees. (That is, of course, until a storm comes …
Most people have heard of chicken cordon bleu, but there’s a good chance that many of them have never tasted it. And that would be a shame. The origin of cordon bleu dishes is somewhat in dispute. Some say it has its roots in France (chicken). Still others credit the Swiss (schnitzel) and the Austrians (veal). Wherever they came from, …
It was a three-skillet supper day at Red Oak House on Monday. Walleye fresh from the Missouri River, fried red potatoes from our garden and creamed corn we put up in August. Just like my Mama Crook did, I cooked up this “mess of fish,” dredging the filets in self-rising cornmeal (mixed with salt and pepper) and frying these in …
I received a unique blessing Saturday morning: an Indian cooking lesson from Sister Mary Michael, one of the Carmelite nuns who serve our Spirit of Life Roman Catholic Church parish in Mandan, N.D. She is a cooking whirlwind and chopped the onions in a blaze. She does it all from years of experience, with nothing written down, and uses the …
On Wednesday, I commandeered the canner from Jim so that I could make the season’s first batch of marinara at Red Oak House. He grows a variety of tomatoes, including paste type, starting these from seed in the basement in the early spring. As I’ve previously written, he has harvested more than a thousand tomatoes and cans many jars of …