Greetings dear gastronautic listeners!
The ingredients for podcast #012 – Body Cakes with Karin Tidbeck include:
- Cheeky Frogs
- Things so Swedish they may seem mythical
- Midsummer Smörgåsbord
- All of the umlauts
- Schnaps and singing
- One live reading of an excerpt from Karin’s latest, Amatka! The live reading from Amatka is here.
With thanks as always to fellow chefs John DeNardo, Paul Weimer, Kristin Centorcelli and everyone at SFSignal. Thanks so much for paying all the airfares to and from Sweden — at least we’re sending you the invoice. And the bill for the tea. And for the lawyer with the small customs debacle. (ok, not really, we like you.) Truly nothing to see here! No international laws were broken during this podcast! None! Oh look, exciting Cooking the Books podcast below!
Leave your questions here after the podcast and we’ll be sure Nene and Karin get them.
Ready? Subscribe to the Podcast here! Or click play below:
Podcast #012: Body Cakes: Cooking the Books with Karin Tidbeck
- Dumpling dough: Peel and cook the potatoes. Purée them in a potato press and let cool. Add flour, eggs and salt and mix. Don’t work the dough too much – it can get sticky.
- Filling: Peel and chop the onions finely. Chop the mushrooms. Sauté the onions and mushrooms in a pan. Add pepper, salt and parsley.
- Making dumplings: Shape the potato dough into a roll and cut into pieces large enough to fit in the palm of your hand. Make a depression in each piece, add filling and pinch closed. Shape into a ball. It’s very important to close the dumpling properly or it’ll fall apart while cooking.
- Boiling: Bring water and salt to a boil. Put the dumplings in the water. Simmer the dumplings for about 10 mins.