Reasons I love my Scandinavian Hertigage

[bertine]

My mom spent the last couple days going through some of my grandparents stuff and she brought her recipes back. Here is one of my childhood favorites:

Cream and Sugar Lettuce Salad:
1 head butter lettuce
1/4 cup heavy cream
3 tablespoons white cider vinegar
2 tablespoons sugar.

Break lettuce leaves into salad bowl. Stir together thoroughly cream, vinegar, and sugar. Pour cream dressing over lettuce and toss gently. Makes 4 servings.



The Braised Stuffed Heart isn't a favorite of mine. It starts with "Wash heart, trim away hard parts and any outer membrane". Yuck!

Comments

[luno.livejournal.com]

The "outer membrane" is the pericardium. It's tough and has an unpleasant texture. Just imagine if they'd left it in!

[bertine.livejournal.com]

I think I remember helping remove that at times. I also remember plucking chickens and making head cheese. Seriously, I wish I could forget some of these things because everyone knows meat grows on trees.

[ex-ciannait.livejournal.com]

I've tried heart, cooked at home, it tastes very beefy, like a steak ten times over. It wasn't my thing, but cooked by a pro it would probably be better. I mean, I had sweetbreads and foie gras at Julia's Monday night and I hardly ever eat those.

[bertine.livejournal.com]

I don't really like beef that much so it isn't my thing. I just remember that everyone look forward to the heart that I didn't have to feel bad about not wanting to eat it. Anyways, I was told that it wasn't really for kids.

Sweetbreads are ok if they are cooked right but I really didn't like them as a kid. I don't think I have had foie gras, weird. I'll try almost anything but I have such an aversion to hearts and brains. (Fried pig brains? Not my thing either (Actually should you even eat this anymore?)).

Sometimes I wish I could have been an adult at my grandparents farm. I would try so much more than I did as a kid.

[joeylemur.livejournal.com]

I've been spending the evening researching cheap casseroley type dishes that freeze well... There are some ingredients that I just won't consider: heart is one of them.

The salad looks good, though. Kind of a rustic un-herbed ranch dressing.

[bertine.livejournal.com]

That salad is pretty much the best of Swedish cooking. Sugar, vinegar and cream!

Chicken heart is ok though it is better in the stock then eating by itself. I remember liking that a lot as a kid. Weird the things that don't come up when you don't go to a farm anymore.

[avecvu.livejournal.com]

I'm going to pretend you're talking about artichoke hearts.

[bertine.livejournal.com]

That isn't a bad idea!

[absenthine.livejournal.com]

sounds home-made good!It makes me want a salad.