Eyes Wide Shut

Back in the 30's during the great depression my great uncle Otto from Finland would help his neighbors around Gowan,Mn( near Floodwood) to get food to eat by shooting deer for them because he was a generous man and because he was good at it.

He would do it after dark with a miner's light on his head which would light up the deer's eyes. You had to shoot between the eyes because that's all you could see.

Martti was a neighbor and needed meat for his family. Otto consented. They were in his back forty after dark with the gun and the light when Martti said there one is shoot him. Otto said I think his eyes are too far apart to be a deer but Martti said no the cow is in the barn that's a deer shoot him so Otto did right between the eyes and it turned out to be Martti's only milk cow.

Whole Wheat Pancakes

It is very cold outdoors and a good day to stay indoors and eat pancakes. If you make them with whole wheat flour and plain yoghurt you will not be eating the empty calories of white flour pancakes. Add oatmeal, walnuts, and apple to the batter and it is even better.

If you raise your kids eating pancakes like these it may be the beginning of lifelong healthy eating habits for them. A great way to start a day and a life.

Sometimes I use all whole wheat flour, other times 1/3 white to 2/3 whole wheat. If you are cooking for those who have never eaten all whole wheat, start them off with the blend.

Here's how I did them today.

Ingredients:
2/3 cup whole wheat flour
1/3 c white flour
1 teaspoon baking powder
1 tsp salt
1 tablespoon sugar, br sugar, or honey
1 egg
1 cup water
1/2 c yoghurt - unsweetened plain
1 tblsp oil
Method:
1) Mix dry ingredients together in a bowl.
2) Add wet ingredients and whisk together.
3) Ladle batter into preheated med heat lightly oiled frying pan or griddle. You know the rest.

Notes: Add rolled or steel cut oats, chopped walnuts, minced apple to the batter, as well as cinnamon for a special treat. Or any fruit of your choice. If it was July I would be adding wild raspberries.

Serve w/ butter, maple syrup or preserves of your choice or all.Adjust consistency of the batter to preference by adding more liquid( water or milk, apple juice, etc). For example, I like thin pancakes like Swedish style, others I know prefer fluffy ones - add another teaspoon of baking powder if you like fluffy.

Mission Accomplished.

I forgot to get beans, so I made a sweet and hot corn relish w/ onions, red and green sweet peppers,cayenne pepper, garlic, balsamic vinegar and a little brown sugar, cooked and served hot. A serendipitous discovery like that is one of the best things about cooking.

The ND walleye and perch filets were snow white and perfectly cleaned - hats off to Ross's brothers for that.

A Crane Lake Sauvignon Blanc was the perfect cooking and drinking accompaniment. 4 bucks a bottle and it is an excellent table wine.

Walleye and Jumbo Yellow Perch thru the Ice in ND

My good friend Ross and I will get together tomorrow and cook and eat his North Dakota walleye and jumbo yellow perch caught thru the ice last wk about 20 miles south of Bismarck .

We will cook and talk of old times 40 years ago or so when we were boy scout camp counsellors together.

It will be a traditional shore lunch to which we add onions, garlic and jalapenos to the beans and fried potatoes. We will season the fish fillets with salt,pepper and garlic and flour and fry them in olive oil till they are golden about 3 minutes and flip and do 2 minutes,remove from pan, pour off excess oil, add white wine, reduce, add butter and chopped parsley and tarragon and pour over fillets when plated. Add garlic and red pepper as desired to the pan.This is exquisite and memorable.

Swedish Meatballs with Venison, Other Options

Swedish Meatballs have been a lifelong tradition in my family, especially during the holiday season.

As with other generally bland foods that I grew up eating, I tweak the recipe to make it more interesting. I like to know that I am actually eating when I am eating.

Mom's meatballs included salt, pepper and onions, as well as of course the ground beef, bread crumbs, eggs and milk.. Perhaps nutmeg, also, which is traditional.

I add garlic and cayenne pepper and worcestershire as well as allspice.Not so much as to dominate, but just enough to add layers of flavor and complexity to the meatballs. Enough so you can taste it, but maybe not identify the flavor.

You can use different ground meat mixtures, for example half venison and half pork, or one third each of venison, beef and pork. I have done half hamburger and half ground chicken or turkey. I have included finely chopped mushrooms and sage. Variations are myriad.

In the photo , I made a pan gravy with beef and chicken stock and instead of stirring sour cream into the gravy, which is traditional, I served the meatballs w/ the sour cream on top of the meatballs and added cranberries, minced cayenne pepper and dill. It was great.

Venison Chili with Polenta and Refried Beans

This is the photo that should have been w/ the previous chili posting. Good looking with layers of flavor and depth.

Check out Lake Country Magazine Jan/Feb, 2012 issue for this same photo, text and the complete recipe.

Happy New Year.I intend to blog often and regularly with photos and perhaps video - one of several New Years resolutions.

Tip The Cook

It is the time of the year to tip your cook. If you are eating at a restaurant and your meal is exceptional - steak or fish cooked just right, etc, consider tipping the cook(s). Ask your server how many cooks are on the "line" - those that are cooking your meal per order, typically 2 or 3 or four. Send them back 5 bucks a piece. 5 bucks is a lot of money for a cook - they get about 10 bucks an hour, maybe 12 if it's a really good restaurant. 5 bucks is almost a pack of smokes or a beer after work. It will be much appreciated. They will be high fiving on the" line."

Merry Christmas!