Unheralded

LILLIAN CROOK: WildDakotaWoman — Lillian’s Swedish Meatballs

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.) …


Unheralded

DAVE VORLAND: It Occurs To Me — Eating Well

Dorette is the master chef in our household, no question about that. But I have a few dishes that can also evoke oohs and ahs. Today (Wednesday) I’ll be making one of my favorites: rhubarb crisp, thanks to the generosity of our Bloomington, Minn., neighbors Sheila and Bob Owen, who shared their rhubarb with us. Then there’s Russian Cream with …


CHEF JEFF: One Byte At A Time — Meatball Stroganoff

Beef Stroganoff has become an extremely popular dish ever since it originated in 19th century Russia. In fact, there are probably as many variations of the dish as there are cultures in the world. For example, in Brazil, host of the 2016 Summer Olympics, it is known as estrogonofe, and chicken or shrimp sometimesis substituted for beef. The Swedes make a variation — korv-stroganoff — that …