Meat and Potatoes. Two staples of the Nordic diet. Given, they consume a lot of fish, but meatballs and patties are always a favorite. This dish blends another commonality, pickled vegetables. Obviously there are pickled onions as a topping, but these smallish patties also contain pickled beets, sweet gherkins, and capers, lending to a very […]
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Though taken from the name of a town in Spain, Marbella is actually an American made recipe based off of the flavors of that region. All the rage among the shoulder pad clad who’s-who of the 80’s, chicken marbella was the creative genus of Julee Rosso and Sheila Lukins, proprietors of the very trendy Silver […]
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This sauce (pronounced greh-no-blue-os) originates comes from the French town of Grenoble. Very tangy by itself it pairs well with mild fish, and is perfectly rounded off with a topping of fresh parsley. Although most commonly cooked with fish or seafood it can, however, be served over a huge variety of dish choices, (see below) […]
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This, my rendition of tartar sauce, first made an appearance in Beef Served 8 Ways, but it was so successful that I decided it deserved it’s own notice. Similar to remoulade, tartare sauce is generally known as a French sauce, having shown up in their cookbooks dating back to the 1800’s. However, it is widely […]
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