Cooking with Susi: “Learning Vanaema’s Recipes”

On Wednesday, March 5th, 2014, 7.30 pm at Tartu College – Cooking with Susi: Learning Vanaema’s Recipes.

Come for a cooking demo to learn (and sample) some Estonian classics, that transport you back to vanaema‘s kitchen.

PWYC, cash bar.

Please note, this event is in English.

To help us estimate sample quantities, please rsvp to info@vemu.ca by February 28, 2014. 

1) Three Day Pickles

8-9 Large Pickling Cucumbers

2 Tablespoons Pickling or Kosher or Coarse Sea Salt

3 Cloves Garlic, chopped roughly

5 -6 Sprigs Dill

1/4 Cup White Vinegar

Boiling Water

Black Currant Leaves, if available

Place half the dill, half the garlic and all of the pickles into jar/plastic container with a tight fitting lid. Make sure the pickles are tightly packed so they don’t float up. Add the salt, the rest of the garlic and dill. Add black currant leaves, if desired. Add vinegar and boiling water to completely cover everything. Top with lid and shake. Let cool then refrigerate. They are ready in three days and are good to eat for up to one week.

2) Cured Salmon

3-4 Lb Fresh Salmon Fillet, bones removed, skin on, in two pieces of equal thickness

1/2 Cup Kosher or Coarse Sea Salt

1/2 Cup White or Brown Sugar

1 Grated Rind of Lemon

1 Grated Rind of Orange

1 Tbsp Freshly Ground Pepper

4 Sprigs Fresh Dill

Place fish fillets skin side down. Sprinkle salt, sugar, pepper and citrus rinds, evenly over the flesh of the fish. Cover one side with dill. Turn over second side onto the first so that skin sides are on the outside. Wrap tightly, leaving ends open to allow liquid to run out. Place in clean container. Place a similar-sized container filled with water to weigh down the flesh and help release the liquid that will come out. Flip over the fish every 12 hours and remove liquid for 48 hours. After 2 days, the fish is ready to eat. Remove most of the curing and flavouring agents from the fish, gently, using fingers. Slice fish thinly towards tail, using long, thin knife. Eat alone, or on fresh bread and butter.

3) Hakklihakaste (Meat Sauce)

Serves 3-4 people

1 Lb Freshly Ground Sirloin

1/2 Medium Vidalia Onion, sliced thinly

1/2 Lb White or Brown Button Mushrooms (or other type), sliced

1 Tbsp White Flour *(if gluten conscious, omit flour: see notes below)

5 Sprigs Fresh Thyme

1 Cup Milk, or more if desired

Salt and Freshly Ground Pepper, to taste

Sour Cream, for garnish

Green Onion, chopped, or roughly chopped dill, for garnish

In large pan over medium heat, sauté onion for at five minutes, until translucent. Add mushrooms and sauté for a few minutes until soft. Turn heat to medium high. Add the ground meat and fry until browned. Season with salt, pepper and thyme (leaves only). Taste! Adjust seasonings if necessary. Add flour and stir for a couple of minutes, coating all the meat mixture. Turn heat to medium. Add milk and stir for a few minutes until thick and creamy. Add more milk, if desired and heat through. Taste and adjust seasonings if necessary. You may add a but of sour cream at this point. Serve over mashed potatoes, made with Yukon Gold potatoes, warm 35% cream, butter, salt and pepper. Top meat sauce with a dollop of sour cream and garnish with green onion or dill.

If gluten intolerant, omit flour and add milk and sour cream to thicken the sauce.

4) Roosamanna (Farina Mousse)

4-6 servings

1 Bag Fresh or Frozen Cranberries

1-1/2 Cups White Sugar

1/3 Cup Farina (Not Cream of Wheat)

1/4 Tsp Salt

Boil together cranberries and sugar over low heat. Strain liquid, pressing on skins and removing as much liquid as possible. You need about 4 cups of juice. If you have less, add cranberry or other fruit juice. Discard pulp, or use it in fresh muffins. Bring liquid to a boil. Add salt. Pour farina in slow stream into bubbling liquid, rapidly whisking as you do, to avoid lumps. Turn heat to low and cook for about 10 minutes, stirring often. Cool slightly and whip for about 5 minutes until light and fluffy. If desired, fold in some previously whipped cream. Serve with milk or fruit compote.

Good luck!

Chef Susi Holmberg’s Vanaema’s recipes                                       Estonain Studies Centre, Toronto