Norwegian Soup of Roasted Salmon and Savoy Cabbage

by Frou Frou Feliz

The salmon and savoy cabbage are oven roasted before added to the soup stock infusing a gently smoky flavor to this version of the usually creamy Norwegian Fish Soup.  

Ingredients:
1 bouquet garni recipe

1 Fish Stock recipe or
4 cups Chicken Stock recipe
¼ cup dry white wine
1 lb. skinless salmon fillet, cut into 1 inch pieces
4 cups Savoy Cabbage, cut into 1 inch pieces 

Put Savoy Cabbage in a heat proof dish and lay salmon pieces on top of that.  Place in pre-heated 375 degree oven and bake for 30 minutes.  In a large cooking pot, combine stock, white wine and Bouquet Garni. Simmer on medium low while the salmon is roasting.  Add salmon and savoy cabbage to the stock pot. Simmer for an additional 15-20 minutes. Remove from heat and serve.

Fish Stock

by TAG Editor

Fish stock is utilized from Scandanavia down to the South Pacific. It provides a solid foundation for other recipes and is also delightful on its own garnished with some chives and toasty garlic bread.

Ingredients:
2 pounds fish bones and heads, rinsed
6 cups water
1 cup dry white wine
1 medium leek, sliced
1 medium onion, thinly sliced
1 celery rib, thinly sliced
1 bulb Roasted Garlic Recipe
1 small bunch flat leaf or italian parsley
3 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon sea salt

Add the leek, onion, carrot, celery to a large stockpot over medium-low heat. Cover and sweat the vegetables until they soften, 5 minutes. Add the fish bones, cover and sweat them until they turn opaque, 5 minutes more. Add white wine, water, the thyme, parsley, bay leaf and peppercorns. Simmer for another 30-40 minutes. Simmer for 15 more minutes. Strain solid pieces from the stock. Refrigerate the stock immediately if not using. It will keep for about 3 days in a cold refrigerator or 3 months in the freezer.

Roasted Garlic & Caramelized Onion Beef Sausage

by Frou Frou Feliz

Sauteed sausage with browned rustic bread.

I worked on this recipe for a couple days in august. it takes me a while since i'm still rusty with flesh recipes since i was off the flesh food from 2000-late 2008.

sausage mix:

2 lbs fresh, roughly ground beef chuck (get a super fatty piece)
2 teaspoon salt
2-tsp white pepper
1 medium head of roasted garlic*
1/2 cup caramelized onion*
2 habenero, remove seeds and dice finely
1 tablespoon dried red pepper flakes (dry roast in pan gently to bring out aromatic flavor)
1 teaspoon fresh rosemary, stemmed and chopped (dry roast in pan gently to bring out aromatic flavor)
1 teaspoon fresh oregano, stemmed and chopped
2 dried ancho or california chiles, stemmed/seeded and chopped (dry roast in pan gently to bring out aromatic flavor)

mix all ingredients. set aside.

hog casings:

hog casings, about 2 feet (enough for two pounds of sausage)

rinse and soak hog casings in water for 30 minutes. take out run through water. open up casing and run water through the casings.

sausage links.

assembly required:

to assemble sausages by machine or hand.*

tie one end of casing.
scrunch up casings like you would pantyhose.
scoot open end of casings over funnel.
stuff sausage mix into wider end of funnel into the casing to make sausage.

*if making sausage by hand, use a larger funnel (you can also use a 2 liter pop/soda plastic bottle. use sharp scissors and cut out a funnel from top 1/4 of pop/soda bottle.

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*Roasted Garlic Recipe

5 bulbs of garlic, top of cloves sliced off
2 tablespoons high thresh hold oil (grapeseed, peanut, canola)

take bulbs and arrange on a doubled piece of aluminum foil to cover all the bulbs. lay bulbs out on the aluminum foil tops up. drizzle oil on the sliced tops of the bulbs. wrap completely with the aluminum foil and put in a preheated oven at 400 degrees fahrenheit for 30-40 minutes or until golden and soft.

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*Caramelized Onion Recipe

3 large bulb onions diced, about 3 cups
1/4 cup oil (grapeseed or canola)

toss onions and oil together. put the mixture into a metal pan and put in oven. bake at 400 degrees fahrenheit for about 40 minutes stirring the mixture about every ten minutes. remove when the onions are limp and golden.

Roasted Garlic, Variations

Recipe by Phuong Phan, Exclusive to The Armchair Gourmet

This is a great foundation ingredient for recipes.  It can be used directly on bread or steak as a condiment.  Just smear it on and enjoy.

Roasted Garlic (classic):

• 5 bulbs of garlic, top of cloves sliced off
• 2 tablespoons high thresh hold oil (grapeseed, peanut, canola)

take bulbs and arrange on a doubled piece of aluminum foil to cover all the bulbs. lay bulbs out on the aluminum foil tops up. drizzle oil on the sliced tops of the bulbs. wrap completely with the aluminum foil and put in a preheated oven at 400 degrees fahrenheit for 30-40 minutes or until golden and soft.

Roasted Garlic (variation):

• 5 bulbs of garlic, top of cloves sliced off
• 2 tablespoons high thresh hold oil (grapeseed, peanut, canola)
• 1 sprig rosemary, oregano, sage, etc.

Take bulbs and arrange on a doubled piece of aluminum foil to cover all the bulbs. Lay bulbs out on the aluminum foil tops up. Add sprig of herb.  Drizzle oil on the sliced tops of the bulbs. Wrap completely with the aluminum foil and put in a preheated oven at 400 degrees fahrenheit for 30-40 minutes or until golden and soft.