Tag Archives: Heritage Dish

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

In our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Atle Larsen, Group Brand Manager, and one of his favorite family recipes inspired by life on the water in Norway.

For as long as I can remember, fish and seafood have been an important part of my diet. Growing up near the ocean in Norway, I have fond memories of going down to the harbor, pumping rainwater out of the boat, and setting out to sea with my grandfather Emil to either set or pull fishing nets.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Peering over the side of the boat while my grandfather pulled the nets, I would watch in anticipation of what we might catch.  If I could see white (the belly of the fish), I knew we would go home with dinner.  Back at my grandparents’ house, one of us would clean and prepare the fish for dinner and the freezer.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

On occasion, we would bring back cod, which meant I could look forward to my then-favorite dinner: boiled cod with boiled potatoes and carrots along with melted butter and parsley. The more abundant pollock and haddock was either served pan fried or made into fiskekaker (fish cakes).

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Fiskekaker presented a great opportunity to add some spices and flavors to the typically bland Norwegian diet. My grandmother would prepare fiskekaker just like the recipe described below. After browning, they were added to a saucepan full of brown sauce and were often served with boiled potatoes. Potatoes are a staple in my home region and were served every night in my home except when we had spaghetti bolognese. From the age of seven, it was my responsibility to peel the potatoes for dinner. I have always enjoyed the flavorful taste of fiskekaker and it brings back special memories of fishing as a child with my grandfather.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach


Norwegian Fish Cakes with Brown Gravy and Vegetables
SERVES: 6

Ingredients
3 medium potatoes, peeled, sliced in quarters lengthwise
6 large rainbow carrots, peeled, cut into 2” pieces
2 lbs boneless skinless white fish fillets (haddock, cod, etc)
1 ½ teaspoons salt
1 ½ teaspoons potato starch
½ teaspoon ground nutmeg
⅔ cup whole milk
¼ cup chopped fresh chives
⅔ cup all purpose flour, divided
6 Tablespoons vegetable or canola oil
½ yellow onion, chopped
3 cups beef stock, divided
2 Tablespoons Kitchen Bouquet
salt and pepper
Instructions
Put the potatoes and carrots in a medium pot and cover with cold, salted water by 2 inches. Bring to a boil over medium heat and cook until fork tender, about 15 minutes. Drain and set aside.
Place large chunks of fish and salt in work bowl of food processor and, using S-blade, pulse until coarsely chopped. Add potato starch and nutmeg and pulse to combine. Slowly add the milk, pulsing just until combined, and then the chives. Form the fish cakes into 12 round patties. Put 1/3 cup flour on a plate and dip patties to coat.
Heat oil in a large skillet over medium heat. Working in batches, fry on both sides until crisp and golden. Drain on paper towels and set aside.
Cook onions in remaining oil while fish cakes are draining. When the onions are soft and translucent, remove them from the pan and set aside.
Add 1 cup stock and scrape the pan until all the browned bits have become loose. Continue to cook for 2-3 minutes to allow stock to reduce.
Add remaining ⅓ cup flour and whisk to combine until there are no visible lumps. Cook another 1-2 minutes, whisking continuously, until the gravy thickens and becomes smooth. Gradually add the Kitchen Bouquet and the rest of the stock to the pan and whisk until smooth, cooking another 4-5 minutes, or until the gravy is slightly thicker but not quite at desired consistency. Season with salt and pepper to taste.
Reduce the heat to low. Add the onion, potatoes and carrots to the pan and stir into the gravy. Add the fish cakes to the pan and let simmer in brown gravy for 2-3 minutes, or until gravy has reached desired consistency. Serve fish cakes in the gravy with the vegetables.
Everyday Good Thinking http://everydaygoodthinking.com/

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Stack n Snap food processor on Everyday Good Thinking @hamiltonbeach

The Hamilton Beach® Stack & Snap™ 12 Cup Food Processors rely on robust motors to chop, slice, shred, mix and puree just about anything you put in the bowl. Hamilton Beach® Food Processors are the ultimate kitchen appliances, whether you’re cooking for two or prepping for a large family meal.



Heritage Dish: Kenyan Chicken Curry and Pilau Rice from Everyday Good Thinking, the official blog of @hamiltonbeach

In Kenyan culture, there are many different indigenous people with a variety of ethnic traditions. Kenya has had a long-standing relationship with foreign settlers for decades. This makes the food quite exciting as we draw our cooking methods, flavors and presentations from different regions, most commonly Arabic and Indian influences.

Heritage Dish: Kenyan Chicken Curry and Pilau Rice from Everyday Good Thinking, the official blog of @hamiltonbeach

While nearly all Kenyan tribes have their own staple foods, there are certain meals that continue to be present at every function, no matter the tribe. Growing up, it was not a gathering unless there was pilau, chapati and some kind of curry. These foods bring all tribal cultures together.

It was no different in our household. My siblings and I lived for those special occasions when we had guests, because we knew that we could have all three dishes as part of the same meal.

Perfecting the art of making these foods took me a long time. My sisters and I started out as helpers in the kitchen. As young girls, we were allowed to crush ginger and garlic using the pestle and mortar. (Today, I use a chopper, but the taste is definitely not the same. Mom always said the flavors are well drawn out when you crush ginger or garlic instead of chopping them.) Then, we learned to use knives safely and could peel potatoes and cube meat. By the time we were teenagers, we were able to cook the meal perfectly and let mom enjoy her guests without worries about what was going on in the kitchen.

Heritage Dish: Kenyan Chicken Curry and Pilau Rice from Everyday Good Thinking, the official blog of @hamiltonbeach

Pilau is a rice dish that sometimes had beef in it. Whether we made it with or without meat, there were a couple of secrets mom and the neighborhood women taught us if we wanted the perfect Pilau rice that didn’t stick together. “If it sticks together, people will be able to tell an amateur cook made it,” Mom would say. The first secret was to make sure the rice was well coated with olive oil before adding the water. The second was to let most of the water absorb into the rice, and then introduce low heat both above and below the pot.  Traditionally, that means using a Jiko and taking half of the hot coals to put on top of the cooking pot lid, which would then provide the heat from above. In modern day, we use convection baking or a rice cooker to allow uniform absorption of the liquid into the rice.

Heritage Dish: Kenyan Chicken Curry and Pilau Rice from Everyday Good Thinking, the official blog of @hamiltonbeach

 

Heritage Dish: Kenyan Chicken Curry and Pilau Rice from Everyday Good Thinking, the official blog of @hamiltonbeach

While my family always preferred chicken curry (mainly because the Pilau rice often had beef in it), variations include beef, lamb, fish, beans or eggplant. The key to curry is to let it simmer slowly so all the flavors are assimilated into the dish. You should not be able to taste the ginger, the garlic, or the spices distinctly. Rather, they should marry to create the curry flavor.

To this day, I make pilau, chicken curry and chapati when I have guests. If there are vegetarians in the group, I substitute the chicken for beans or eggplant, and it’s still delicious. These dishes will always be a major part of entertainment for me, thanks to my Kenyan heritage.

Heritage Dish: Kenyan Chicken Curry and Pilau Rice from Everyday Good Thinking, the official blog of @hamiltonbeach

 


Kenyan Chicken Curry
SERVES: 6

Ingredients
3 garlic cloves
2 oz. fresh ginger
1 1/4-1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
3 small red potatoes, cut into 1-inch cubes
1 small onion, chopped
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano
1 cup coconut milk
1 chili cube
1 Tablespoon curry paste
1 Tablespoon tomato paste
1 teaspoon curry powder
1/2 teaspoon salt
2 bay leaves
Instructions
Place garlic and ginger in pestle; press with mortar to make a paste. Add to slow cooker crock.
Stir remaining ingredients into paste until well blended.
Cover and cook on HIGH 2 1/2-3 hours or LOW 4 1/2-5 hours.
Serve with Pilau Rice.
Everyday Good Thinking http://everydaygoodthinking.com/

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33567The Stovetop-Safe Programmable Slow Cooker makes preparing a delicious family dinner easy. For starters, it comes with die-cast aluminum cookware that goes right onto the stove top for easy browning and sautéing. After that, creating a flavorful meal ahead of time is a simple matter of adding the other ingredients and setting the time and temperature.

 


Pilau Rice
SERVES: 6

Ingredients
1 ½ cups Basmati rice
1 Tablespoon olive oil
3 garlic cloves, minced
2 Tablespoons fresh grated ginger
1 1/2 teaspoons Pulao masala
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon salt
Instructions
Place rice in rice cooker pot. Stir in olive oil to coat.
Add garlic, ginger, masala, cumin, turmeric and salt. Stir until well blended.
Add 4 cups water to cooking pot.
Cover and cook. Serve with Chicken Curry.
Notes
If using the plastic rice measurer included with the Digital Simplicity™ Rice Cooker and Food Steamer, 2 measures of rice will equal 1 ½ cups. When adding water, fill to the 2-line mark inside the pot.
Everyday Good Thinking http://everydaygoodthinking.com/

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37536The Digital Simplicity™ Rice Cooker and Food Steamer cooks perfect rice every time, but it does much more than that. Besides preparing all varieties of white and brown rice, the Digital Simplicity™ Rice Cooker steams food to perfection and cooks prepackaged pasta & rice mixes as well as nutritious, flavorful beans.



This rhubarb custard pie from @HamiltonBeach's test kitchen is perfect for spring! everydaygoodthinking.com

In our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Pat Schweitzer, consumer test kitchen manager, and one of her favorite family dessert recipes inspired by life on a Jackson, Minnesota farm, Rhubarb Custard Pie.

In our family, it just wouldn’t be spring without mom’s Rhubarb Custard Pie. Tart rhubarb is the perfect complement to the sweet goodness of the custard on the bottom and the crunch of the crumb topping.

This rhubarb custard pie from @HamiltonBeach's test kitchen is perfect for spring! everydaygoodthinking.com

This rhubarb custard pie from @HamiltonBeach's test kitchen is perfect for spring! everydaygoodthinking.com

 

I grew up on a farm in southwest Minnesota. My mom Alyce traded in her teaching career to raise fruits, vegetables, chickens and her own brood of five children. At the end of her massive garden was a patch of rhubarb. If you’ve only seen the huge stalks in grocery stores, you have been missing the real thing! Rhubarb is a perennial vegetable that grows like crazy in cool weather, so it’s a natural for early Minnesota gardens. Although considered a vegetable, it’s mostly used like a fruit in desserts and jams. Only the stalk is edible, and the larger it grows, the more woody the stalk becomes and the less desirable it is for cooking.

This rhubarb custard pie from @HamiltonBeach's test kitchen is perfect for spring! everydaygoodthinking.com

If you had an abundance of rhubarb, you would make rhubarb cake, rhubarb bread, rhubarb crisp, rhubarb jam and, if you still had some left, you’d probably pass it on to friends and neighbors whose gardens were less productive. But despite rhubarb’s versatility, none of those treats compared to my Mom’s custard pie. Recently, as I was rummaging through my collection of handwritten recipes, I found four for this pie.I guess I wanted to be sure I had a copy!

This rhubarb custard pie from @HamiltonBeach's test kitchen is perfect for spring! everydaygoodthinking.com

My mom will tell you that one of her secrets to a perfect rhubarb pie is the pie pan. It is an all-aluminum deep dish pie pan. According to her, they don’t make them anymore, so she searches rummage sales, and when she finds them, she gives them to my sister, sisters-in-law and me. (Don’t tell her I now have two of them.)

This rhubarb custard pie from @HamiltonBeach's test kitchen is perfect for spring! everydaygoodthinking.com

This rhubarb custard pie from @HamiltonBeach's test kitchen is perfect for spring! everydaygoodthinking.com

Making this pie is so easy. You just chop up the rhubarb and mix it with eggs, milk, sugar and flour. The recipe cards vary on the amount of sugar, and one version has nutmeg added. I go with the lower amount of sugar and leave out the nutmeg. I prefer it to be pretty tart with the rhubarb flavor as the star. You then pour the mixture into a pastry crust and top it with the crumb topping. After baking, the custard magically sinks to the bottom and the tart rhubarb filling gets sandwiched in the middle by the crumb topping.

This rhubarb custard pie from @HamiltonBeach's test kitchen is perfect for spring! everydaygoodthinking.com


Rhubarb Custard Pie
SERVES: 8

Ingredients
Pastry for 9-inch pie (Food Processor Pie Crust)
3 large eggs
3 Tablespoons milk
1 3/4 cups sugar
1/4 cup flour
4 cups sliced rhubarb
1/2 cup butter
1/2 cup packed brown sugar
1 cup flour
Instructions
Preheat oven to 425°F.
Prepare Food Processor Pie Crust and place in 9-inch deep dish pie pan.
Lightly beat eggs. Add milk, sugar and flour. Stir in rhubarb. Pour into pie shell.
Mix topping ingredients until crumbly. Spread on top of rhubarb mixture.
Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool before cutting. Refrigerate remaining pie after serving.
Everyday Good Thinking http://everydaygoodthinking.com/

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62637

 

With the Soft Scrape™ Hand Mixer, you can mix without having to constantly stop to scrape the bowl. That’s because its unique Soft Scrape™ attachments thoroughly incorporate ingredients as you mix.



Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeachIn our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Annie Arnold, Assistant Product Manager for hand and stand mixers, and one of her favorite family desserts, Nana’s Whipped Cream Pound Cake.

All family traditions are different, but one forever ingrained into my memory is Sunday Lunch at my Nana’s house. Every Sunday, Nana would prepare a huge meal that called our family in from a thirty mile radius. The heart of each meal was the abundance of vegetables grown in her garden (prepared southern style, of course). Meat was considered a side because vegetables were so plentiful, and the grand finale of dessert was always the best part.

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

There was not much variety in the menu, but there didn’t need to be. Everything tasted amazing and, in fact, the predictability of the menu created excitement for me. Have you ever heard a kid say they are excited about eating green beans? Doubtful, but I was that kid. The menu still has a strong effect on my diet with my love of vegetables being first in my now-vegetarian lifestyle, but desserts are a close second. Some days, all I need is piece of cake. Come on … you know those days!

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

The dessert for Sunday Lunch varied, but special occasions like birthdays and holidays were always celebrated with a delicious whipped cream pound cake. Who needs a cake from the grocery store when you can make this? I consider this to be queen of all southern desserts. You know a good homemade pound cake when you don’t feel the need to smother it with whip topping or chocolate syrup.

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

A printable recipe is below so you can recreate the whipped cream pound cake recipe from my Nana. This pound cake, when done “Sunday Lunch-style,” is dense and moist with a slightly crunchy, golden-brown crust. YUM!

Try this southern queen for your next family gathering or as a gift. You’ll be part of the family at first bite. Enjoy!

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach


Whipped Cream Pound Cake
YIELDS: 1 serving

Ingredients
1 cup butter, room temperature
3 cups sugar
6 eggs
1 teaspoon vanilla
1 teaspoon almond or lemon extract
1 cup whipping cream
3 cups flour
Instructions
In a large mixing bowl, cream together butter and sugar on MEDIUM speed.
Add eggs, one at a time, and beat thoroughly after each addition.
Add vanilla and almond extract and continue mixing.
Reduce speed to LOW and alternately add cream and flour.
Pour batter into a greased and floured 10-inch tube pan. Bake for about 1 hour and 20 minutes at 325°F, or until tests done.
Everyday Good Thinking http://everydaygoodthinking.com/

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This recipe in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.comIn our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Martin Brady, Director of Consumer Marketing, and one of his family’s favorite Irish pastry recipes, Granny Brady’s Chiffon Tarts.

I would say we had quite traditional dinner meals, growing up in Ireland – meat, veg and potatoes. Not that potatoes aren’t a veg, but potato was very often the starch…and I do like potatoes! My son Aidan isn’t a fan of mashed potatoes, but my daughter Aislinn is. She often uses this to say she is more Irish than her brother.

This post in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

While my mom Pauline is a great cook, I really love her baking – all from scratch! She still sends over about a dozen or two mini minced pies every Christmas Holiday. They are carefully packed in bubble wrap so they arrive intact…mostly. A Holiday tradition this time of year is Pancake Tuesday – Fat Tuesday here in the States. The pancakes we’d eat for dinner were lighter than those in the States, and we would drizzle them with lemon juice and top them with castor sugar. No maple syrup for us, but I hear my Mom now makes pancakes with Nutella on top for her millennial grandkids.

This recipe in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Another go-to staple for her grandkids is Granny’s Brady’s chocolate cake. It is the first thing my son thinks about whenever Granny Brady comes up in conversation. On one of our early trips to Ireland, he spied the chocolate cake on her kitchen countertop. He was offered a piece and has been forever smitten with the moist cake and chocolate-y iced filling. I haven’t quite mastered it yet in my own kitchen. Perhaps it is the flour … or the castor sugar, which is not always easy to get in the US.

This recipe in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Tea Brack was another favorite – a slice of buttered tea brack is the perfect accompaniment to a pot of tea when someone drops in to Céile (an Irish term meaning to visit or a social occasion with music and dancing.) Barm Bracks were always popular around Halloween. It was tradition to cook them with a surprise baked-in (usually a coin wrapped in grease-proof paper). The lucky person got the slice with the coin.

This recipe in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Granny Brady’s Chiffon Tarts are another favorite treat I remember my mom making. These are delicate and luxurious coconut-topped treats baked on a special pan. (Editor’s note: We used a 12-cavity whoopie pie pan with great success.) The crust is flaky and tastes like shortbread, and there is a nice pop of chewy, fruity tartness from the apricot preserves. I wanted to share this recipe with you, as my mother has been kind enough to share it with me, and the Test Kitchen has been kind enough to recreate it here.

This post in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com This recipe in the Heritage Dish series highlights chewy, easy chiffon tarts from Ireland - Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

 


Granny Brady’s Chiffon Tarts
YIELDS: 12 servings

Ingredients
1 ½ cups all-purpose flour
1 cup unsalted butter, cut in 1-inch pieces
6 Tablespoons very cold water
1 large egg
½ cup sugar
½ cup grated or flaked sweetened coconut, packed
¼ cup apricot preserves
Powdered sugar for garnish
Instructions
Add flour and chilled butter pieces to food processor bowl. Pulse several times, just until the butter is chopped. Slowly add cold water and pulse until the mixture is in pea-sized pieces. Do not over-process. Gather pieces to form dough. Small butter pieces should still be visible in dough.
Remove pastry dough from bowl and form into a 1-inch thick disk. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 350°F.
Lightly sprinkle flour on pastry cloth or parchment paper and rolling pin. Unwrap pastry dough and roll to 1/8-inch thickness. Using a cookie cutter about 3-inches in diameter, cut 12 circles of pastry. Gather dough and reroll as needed.
Gently press each pastry circle into bottom and sides of tart or whoopie pie pan, being careful not to stretch dough. Add 1 teaspoon apricot preserves to center of each tart. Set aside.
Combine egg, sugar and coconut in medium bowl. Spoon an equal amount of mixture on top of the apricot preserves in tarts.
Bake 20 to 25 minutes or until the tops are golden brown. Cool 10 minutes and remove to wire cooling rack. Dust with powdered sugar before serving.
Notes
In our testing, we found higher quality preserves and jams gave a better flavor to the tarts. We recommend a whole-fruit preserve. If you don’t have apricot preserves on hand, marmalade would make a great substitute.
Everyday Good Thinking http://everydaygoodthinking.com/

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