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| Pytt i panna |
Breakfast: Sourdough rye bread toast
Lunch: Pytt i panna
Dinner: Lentil and mixed vegetable stew with sourdough rye bread
Baking/sweets: oat sweets
Pytt i panna is a Swedish dish, and like most Swedish dishes it is simple. Potato, sausage and meat are sautéed. It is usually served with fried egg but there is no punishment if the dish is served without eggs.
Pytt i panna was born out of the need to creatively use leftovers. These days the dish is specifically created rather than waiting for leftovers to accumulate. Pytt i panna reminds me of dishes born out of necessary but which are perhaps almost considered delicacies, such as coq au vin, canard au confit and beef bourguignon. The humble pytt i panna is not quite there yet but the idea is the same.
Today's Favourite Photo
Red Velvet Scones – red velvet is back, in another form!
Today’s Favourite Blog
Source: Michael Ruhlman
Michael Ruhlman's blog features a very interesting recipe/procedure for making veal salt. The procedure is quite simple. Bake salt and veal stock at 82 degrees until the water has evaporated. This may take up to 18 hours. The salt is then ready to rock 'n' roll.
Veal salt sounds excellent, and I guess it should work equally well with other stocks. The flavouring that comes with instant noodles is tasty but it has MSG and other items that are probably best avoided. Veal salt is a delicious and healthy alternative, however it has one potentially significant setback. It is not instant if you don’t have a batch of veal salt handy.
I have just discovered your wonderful blog (thank you very much for visiting mine and leaving a comment by the way!) and find it very interesting. Congratulations for the originality! The idea of keeping an every meal diary is simply excellent. Pytt i panna looks delicious!
ReplyDeleteWow - I love the idea of the veal salt - it sounds great
ReplyDeleteThat's a really convenient to make dish, and also the the veal stock sounds really good! I want to try that :)
ReplyDeleteI LOVE your meal diary! It's funny - most of time I wonder what foodie bloggers are eating everyday...LOL. Pytt i panna looks delicious! I love potato dish. This is my first Swedish dish I learned! Thanks for sharing. :-)
ReplyDeleteThe pytt i panna looks delicious. I'll have to try that the next time I'm in Andersonville, a Swedish neighborhood in Chicago.
ReplyDeleteHey! I must have some Swedish blood in me ... I make this all the time whenever I have leftover sausages. So simple and satisfying. How did I miss this post? Was I not in your fan club then? Good idea linking back to old posts.
ReplyDeletePerhaps, you should check:) It is simple and satisfying. Here you can also buy it frozen uncooked from the supermarket. Its already seasoned, all you need to do it fry. Convenient.
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