[Leica] IMG: my mother's frikadeller

[Sonny Carter]

I would never laugh at a devoted cook.  The art of Cajun cooking is doing
with what you have, and the best cajun recipes are simply done.

Once when I was a show producer on New Orleans TV, we had the great Chef
Paul Prudhomme as a guest.  My anchor was a Cajan girl. Margeret Dubbison.

Her first remark to the great chef was "You've made blackened redfish
world-famous and I think that if I had tried that, I would have cried for
having burned the fish!"

He laughed.

Regards,

Sonny
http://sonc.com <http://sonc.com/look/>
Natchitoches, Louisiana
1714
Oldest Permanent Settlement in the Louisiana Purchase

USA


On Tue, Mar 2, 2021 at 11:19 PM Nathan Wajsman <photo at frozenlight.eu> wrote:

> More food added (after all, we eat every day).
>
> “Frikadeller” is a Danish word for meat patties, a distant cousin of
> hamburgers. In Polish, this dish is called “kotlety mielone” or “ground
> cutlets”. It is one of the dishes I remember very well from my childhood
> and adolescence, having watched my mother make them countless times. Now I
> make them for my wife and daughter, with separate bowls and pans since my
> daughter does not eat meat, so I use a soy-based ground beef substitute for
> her. But here is an image of the real thing, made with 50/50 ground beef
> and ground pork:
> https://www.greatpix.eu/All/Cooking-in-confinement/i-zR4b5FT/A
> and here is the recipe:
> https://nathansmusings.files.wordpress.com/2021/03/babcias-frikadeller.pdf
> I call them like this because “babcia” means “grandmother” in Polish, and
> this is how my children (who otherwise do not speak Polish) called my
> mother.
>
> At a risk of getting laughed off the list by Sonny, here is my Cajun-style
> blackened hake:
> https://www.greatpix.eu/All/Cooking-in-confinement/i-cP7rMTr/A
>
> All the recipes are here:
> https://nathansmusings.wordpress.com/cooking-in-confinement/
>
> This cooking in confinement project was started almost a year ago, on St.
> Patrick’s Day in 2020. It looks to continue, because while restaurants have
> re-opened as of this week, it is only outdoors and only until 6 p.m., so no
> going out for dinner. In the evening, takeout is the only option, so our
> Friday pizza is still available.
>
> Bon appétit!
>
> Nathan
>
> Nathan Wajsman
>
> Alicante, Spain
> http://www.frozenlight.eu <http://www.frozenlight.eu/>
> http:// <http://www.greatpix.eu/>www.greatpix.eu
> PICTURE OF THE WEEK: http://www.fotocycle.dk/paws <
> http://www.fotocycle.dk/paws>Blog: http://nathansmusings.wordpress.com/ <
> http://nathansmusings.wordpress.com/>
>
> Cycling: http://www.crazyguyonabike.com/belgiangator <
> http://www.crazyguyonabike.com/belgiangator>
>
> YNWA
>
> "I’m not arguing, I’m just explaining why I’m right"
>
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