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By Helene Henderson

"Although I by no means bodily slot in . . . being the only real tall, awkward African American between a sea of lovely blonde, blue-eyed Swedes, it was once my domestic. while I tasted the 1st potato of the summer time, simply dug out of the floor, or while I picked the 1st ripe cloudberry and popped it in my mouth, or while I took within the smell of seawater and we grilled salmon simply off the boat, it did not subject what I seemed like - i used to be Swedish. i used to be domestic, and that i did belong." -Helene Henderson Drawing on her fondest formative years stories, Helene Henderson deals welcome perception into the treasures of Swedish cooking. From the potato, a Swedish staple, to dessert, the beginning of Swedish food, The Swedish desk comprises greater than one hundred twenty five recipes, together with Yellow Pea Soup with Bacon (Artsoppa), Lentil Salad with Radishes (Linssallad), Aquavit and Dill Marinated Salmon (Gravlax), Swedish Meatballs with Gravy (Kottbullar), and the country's conventional pastry, Bulla. Encompassing either conventional Swedish dishes and smooth, up to date recipes, Henderson combines the elements and smells from the prior with the produce and taste of this day. The Swedish desk contains an intensive consultant to Swedish traditions and celebrations, the meals that accompany them, and a colour gallery of pictures. With this entire choice of based but easy-to-follow recipes, Henderson takes us on an attractive travel during the magic of the wooded area, the lakes, and the farms of the Swedish nation-state.

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Extra resources for The Swedish Table

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Season broth with Tabasco and additional salt and pepper if needed. Add fish, potatoes, bacon, and parsley and simmer until fish and potatoes are heated through, about 5 minutes. 18 Sweet Pea Soup GRONARTSSOPPA SERVES 4-6 To keep this sweet and delicious soup bright green, cook the peas for a few minutes only and add lemon juice just before serving. 1 tablespoon butter 1 tablespoon olive oil 1 small onion, peeled and chopped fine '/2 pound russet potatoes (1 small), peeled and chopped 2 cups chicken or vegetable broth */2 pound frozen sweet peas juice of 1 lemon (3 tablespoons) salt and pepper to taste In a small stockpot, combine butter, olive oil, onion, and potatoes.

18 Sweet Pea Soup GRONARTSSOPPA SERVES 4-6 To keep this sweet and delicious soup bright green, cook the peas for a few minutes only and add lemon juice just before serving. 1 tablespoon butter 1 tablespoon olive oil 1 small onion, peeled and chopped fine '/2 pound russet potatoes (1 small), peeled and chopped 2 cups chicken or vegetable broth */2 pound frozen sweet peas juice of 1 lemon (3 tablespoons) salt and pepper to taste In a small stockpot, combine butter, olive oil, onion, and potatoes.

Serve immediately. 31 Hasselback's Potatoes H A S S E L B A C K S P O U m S E R V E S 4-e Traditionally, Hasselback's potatoes are brushed with butter only and sprinkled with bread crumbs, salt, and pepper, then baked. In this version, garlic, lemon, and parsley enhance the classic recipe. 3 pounds russet baking potatoes (about 6 medium), peeled 6 garlic cloves, peeled '/z cup olive oil, or enough to cover garlic cloves 1 cup dry bread crumbs ^est of 1 lemon 3 sprigs fresh flat-leaf parsley, chopped 1 tablespoon butter juice of 1 lemon (3 tablespoons) salt and pepper Preheat oven to 350 degrees Fahrenheit.

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