Mystery Meat: Secret’s in the sås.

Here is another canned delight from Sweden that brought I back from our trip this past December. Given, this one came straight from the grocery store’s prepared foods aisle and not from a gourmet food boutique. The first picture is slightly misleading, since I mixed a bowl of rice into the can o’ stuff. That disk-shaped lump of white matter on the spoon should be a clue, though. If it helps, here’s what the stuff looks like in the can, prior to being served. Any clearer? Alright, then. If you’re still stumped, click to go behind the cut…

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Crawfish and Crab Étouffée

Back in the late 90’s, I was fortunate enough to visit New Orleans a couple of times (I don’t really count the times my family visited back when we lived in Houston because I was far too young to have a vote in what we did there) for lavish masquerade balls. If there are two things they know how to do down there, it’s dress well and eat well. My friends and I made sure to explore both avenues as much as possible during our brief visits. It’s been more than a decade since I’ve been there, but the memories …

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Chicken Fettucine Alfredo

I made a discovery the other day when I was buying ingredients for my weekly family dinner — alfredo sauce as we know it, typically available on grocery store shelves alongside the tomato sauces? Not really a thing here. When I asked around, I found out that Italian restaurants served it, but it wasn’t so much something that was done at home. Even when white sauce is made at home for pasta, it usually isn’t the sort with copious quantities of butter and cream that I’ve come to associate with the concept of white sauce. That is purely a North …

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Cooking with Keva: Spaghetti with Tuna Sauce

I will be away from the computer for the next few days because we are spending this fine midsummer weekend at the boy’s grandparents’ summer cottage in the archipelago. Usually, I would just schedule some posts and be done with it, but my Facebook crossposter has not been very happy since the latest WordPress upgrade, so I guess I’ll just let it sit for now. See you guys on Monday! Boo. It makes me sad that this is the first Cooking With Keva post that I’m doing without having actually made it with my friend Keva 🙁 However, it is in …

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Basic Shellfish Stock

You might have noticed that I go through a lot of shellfish in my day-to-day preparations. In quite a few of the previous posts, I’ve also mentioned that you want to save the shells and/or carcass remnants of consumed critters for stock. I suppose now would be as good a time as any to show how I usually make that stock. Shellfish stock is awesome. It’s great as a soup and sauce base, it adds flavor to rice and pasta, and can be used in place of water to give anything you’re cooking a quick boost. I always have a …

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Cooking with Keva: Westernized Baked Teriyaki Chicken

I call this a “westernized” recipe because I have watched my mother make real teriyaki sauce before and the ingredients list looked NOTHING like this. However, we’ll do that recipe (which is equally easy, but requires a pantry with more Asian ingredients than I have at the moment) some other day, if only for the sake of comparison. The version I give you now is fairly good at achieving something similar-looking to classic teriyaki (which by definition just means “stuff to make your grilled meat shiny” anyway) and is made from stuff that’s easier to pick up at any old …

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Lobster Mornay Sauce over Lemon Pepper Pappardelle

I picked up a packet of lemon pepper pappardelle pasta a couple weeks ago at Trader Joe’s, and have been looking for something to make with it. Lemon and pepper automatically suggest seafood or chicken, but I didn’t strike upon the exact one until I ended up with a bag of langostino tails this past weekend. At which point my shellfish obsession kicked in and I had to have a buttery lobster sauce to go with the lemony noodles. Hello, mornay. Adapted from the highly rated Allrecipes Lobster Mornay Sauce, with piccies because cream sauces can be tricksy like that.

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