____________
I Love Swedes
____________
Among the several peoples and cultures by which I am fascinated and of which I am enamoured, those of Sweden hold a prominent position and it is therefore perhaps not surprising that I married a Swede. Neither time nor space permit me to offer here a comprehensive appreciation of Swedes and Swedish culture, which would necessarily start back in the remote heroic age of the Germanic peoples and proceed methodically through the following two millennia, and so I will just touch on a couple of points involving figures from the proximate past and present.
Since childhood I have loved hockey and the Swedes are remarkable hockey players. One of the first Swedish players who made a splash in North America was the great Håkan Loob...
... and all students of the game agree that Peter “the Great” Forsberg is one of the most gifted players of all time...
But aside from stars, there has always been a kind of Swedish hockey player that I really admired, players who are skilled but are especially valuable on account of their intelligent play, their consistency, their gritty determination; here I think of some of the quiet but key defensemen of teams that I particularly loved, such as the 4-time champion Islanders’ Stefan Persson...
...and Anders Kallur....
... or the Jersey Devils’ Tommy Albelin...
A wealth in such steady and intelligent players, with the leadership of real stars such as Forsberg or Mats Sundin, shown below, has allowed the Swedish national team to accomplish something truly remarkable this year, namely, the winning both of an Olympic gold medal and a World Championship...
But of course, as the above picture reminds us, the Swedes excel at sports other than hockey. Some of you may remember the remarkable Björn Borg...
... and still in the prime of her career is Anneke Sorenstam...
But I must admit that I am also rather taken with the beauty of Swedish women, some famous examples of which are Greta Garbo...
... the inimitable Ingrid Bergman...
... Even America’s own “sex kitten” was, as perhaps some of you know, born in Sweden, the vivacious Ann-Margret Olsson...
Now, since LTHForum is a culinary chat site, it is high time I get around to the topic of food. Sweden, along with the other Scandinavian countries, does not enjoy a particularly great reputation with regard to its cuisine and I must confess that from a personal standpoint, I am inclined to agree that Swedish cuisine is not one of the great cuisines of the world. But in saying that, I do not mean at all to go along with the sort of snide (and generally ignorant) blanket dismissals of Swedish cuisine. There are quite a few fine dishes and food products in the traditional Swedish repertoire and, who knows, thanks to the efforts of the rising star of Scandinavian cookery, Ms. Tina Nordström, there may yet come to be a broader appreciation of Swedish products and flavour combinations...
And I hate to touch on an old bone of contention here, but I find Ms. Nordström’s PBS show more interesting and infinitely more intelligent than those of her Food Network analogues, the guffawing Raychill and the frighteningly ill-informed Giada.
Ja, ja, Tina, det var riktig godt, men nu ska vi bli allvarlig...
******************************************************
But now, to what I really wanted to talk about:
Swedes:
... the slightly mysterious cross of cabbage and turnip* that is known to some by its Swedish (dialect) name,
rutabaga†, to the Scots as the ‘neep’, and to others as the ‘Swede’.
There are quite a few ways to use this remarkably flavourful root vegetable and, when they come back into season in a few months, I will hopefully have a chance to post on some more of them, but for today I just call attention to the following simple version of Flemish
stoemp of mine that I’m wont to make:
• cut up a Swede in small blocks.
• cut up some potatoes in blocks a bit bigger than the blocks of Swede, with the potatoes being roughly equal in amount to the Swede.
• place them in cold, salted water; bring to a boil, turn down to a simmer and cook until both the pieces of Swede and pieces of potato and cooked and easy to mash.
• mash the Swede and potatoes together, using as liquid either warm milk, cooking water from the boiling of the vegetables, or some combination thereof. In addition, one may add either butter or high quality olive oil. I also often add some minced parsley, as well as salt. pepper and freshly ground nutmeg. On occasion, I also mix in some very slowly browned shallots (cooked in butter or olive oil, depending on the broader context):
Here’s a meal we recently had which was comprised of a whole roasted chicken (flavoured with garlic, onion, lemon, tarragon) and a gravy made from the roasting juices with some roasted garlic and fresh tarragon, some escarole (made Italian-style with a little dried red chile and a slight touch of tomato), and a nice heap of mashed neep and tatties, that is, Swede and potatoes:
Another recent appearance of this version of
stoemp was alongside a Carbonade-like beef stew:
For discussion of the stew, see:
La Carbonade à la Flamande / Stoofvlees op Vlaamse wijze (Flemish beef stew)
http://lthforum.com/bb/viewtopic.php?p=52295#52295
If you've never tried Swedes a.k.a.rutabagas, do so. They're really quite delicious.
Antonius
* Here is a serviceable background discussion:
http://plantanswers.tamu.edu/publicatio ... urnip.html
†
Rotabagge. Explained on a web-page thus: «Detsamma som kålrot. Bagge betyder här klump eller säck och är faktiskt släkt med engelskans bag. En klump med rot, alltså! Exporterades till Frankrike som rutabaga redan på 1700-talet. Ingen succé bland franska gourmeter som nu använder den som djurfoder.»
Links to other recipes and cooking notes by this writer: http://lthforum.com/bb/viewtopic.php?p=55649#55649
Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
________
Na sir is na seachain an cath.