Tag Archives: Stockholm

DD Stockholm Premiere!

18 Feb

This week has been quite eventful and busy!!  We had our gala premiere on Monday –the “pink carpet” event had many Swedish celebrities in attendance.  David and I walked the “pink carpet” as well (although it was freezing out!).

On Tuesday was our official premiere, with press in the house.  The reviews have been very good and positive — whew!  The opening was also Valentine’s Day, and we had a wonderful party with the cast after the show.

Now we’re back in Brooklyn!  Somehow we managed to pack up our apartment in Stockholm and return to the states in one piece.  We are so happy to be back in our own apartment — and I am thrilled to be in my own kitchen!!  Can’t wait to start cooking with all the gadgets I’ve so missed having in Stockholm (not the least are a large oven and a gas stove)!!

x x

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Merry Christmas! xoxo

25 Dec

We had a terrific Christmas Eve feast in our Stockholm apartment with lovely Eleanor and Michael.  We had a wonderful, merry time, and the dishes were a great success — I shall post the recipes shortly.

In the mean time —

Merry Christmas!  Wishing you peace and happiness from Stockholm! xoxo

Last Days of Rehearsals…and then Christmas

21 Dec

Sadly, I haven’t been able to post in the last week as we entered our final week in the rehearsal studios.  Tomorrow is our last day in rehearsals; we will break for Christmas and the New Year, then we begin 2012 tech-ing the show in the China Teatern.  My blogging hasn’t been able to keep up these last few days…but cooking at home continues as usual, and I have even developed some interesting new recipes to share.  Hopefully during the holidays, I will post a variety of new recipes!

David and I will spend Christmas in Stockholm.  We will host a Christmas Eve dinner party in our apartment, so I am currently planning the menu — I am thinking of making a rack of lamb, among other items.  After Christmas, we travel to Ireland to attend our friends’ wedding.  We’ll stay in Ireland for New Year’s Eve and come back to Stockholm to start work again after the New Year.  Since our trip to Ireland is the main event for us this holiday season, we are looking forward to spending a cozy Christmas in Stockholm.

Anyway, do stay tuned… many new recipes coming up!

Happy holidays, everyone! x

We put up lights and a paper star, as many Swedes do this time of the year.

Our Tomte in Stockholm

15 Dec

David and I bought our very own tomte to give our Stockholm home a little Christmas flair.  These tomtar (pl. of tomte) are handmade, and so each tomte is unique.  It took us a while for to select one, but we are quite happy with the one we chose!  Isn’t he adorable?

Christmas time in Stockholm

12 Dec

What the Swedes lack in winter sunlight, they make up for with spectacular Christmas lights all around the city and in windows.  Stockholm is lit up for the holidays!

I ♥: Flavored Sparkling Water

9 Dec

Swedish tap water is of excellent quality, and many people have carbonator machines at home to make their own sparkling water.  Our Swedish producer explained to me that, in order to stay in business, sparkling water companies (Ramlösa and Loka are the big ones) have developed clever flavor options to keep their products appealing and interesting.  Although there are flavored sparkling waters in the US (sugar-free, all natural, sparkling), the flavor options in Sweden are far more extensive and go beyond the typical lemon/lime variety.  Recently, I found rabarber — rhubarb.  It’s faintly sweet (there’s no sugar in it — it’s more an essence and aroma of rhubarb).  It’s nice, and I like it, although I wonder if the idea of rhubarb sparkling water is what really piques my interest, rather than an actual “taste.”  There’s just something… magical?  Scandinavian?  Cozy?  about a rhubarb-flavored sparkling water.

The other interesting ones I’ve tried are Kaktus (cactus — more like aloe?) and Fläder (elderflower).

Of a more “common” flavor profile, I quite like Vitamin Well Sparkling Water in the Persika flavor — peach.  (Full disclosure: when I bought the Persika Vitamin Well Sparkling Water, I thought it might be PEAR flavor… but upon drinking it, learned that Persika is Swedish for peach.)

I am not sure how much flavored sparkling water Swedes really buy (although there seems to be a big market for it), but I for one  love them!   They are fun and refreshing at the same time, and I look forward to trying a variety of unusual flavors.

Julskinka (Christmas ham)

9 Dec

With the Christmas season upon us, the meat section in our local Daglivs is stocked full of Julskinka (Christmas ham).  I have never made a Christmas ham from scratch; actually, David and I have never made roast ham for any of our Christmases together.  But as the Julskinka seems like such the typical Swedish meat for the season, we were both curious to try it… now.  And so we bough a lovely organic, fresh, salt-cured harm looked lovely to cook for a Sunday “roast.”

The Julskinka packaging explains the traditional method of roasting the ham.  Sadly, I could only decipher bits and pieces, not enough fill me with confidence to know what I was doing.  So we took a photo of the instructions on the package and sent it to our Swedish colleague, who kindly translated them for us.  The actual cooking of the ham is quite easy, although it takes a couple of hours.  A cooking thermometer is definitely needed, and I picked up an electronic one at a local hardware store.

Preheat the oven to 175C (or 350F).

Rinse the pork under water — the pork is salted-cured, so it’s important to rinse thoroughly.

Pat dry, and cover in foil.

Place in the lower part of the oven with a cooking thermometer in the meat.  Roast until the internal temperature reads 73-75C (or about 165/167 F).

Take the ham out of the oven.  (*Do not turn off the oven, as the ham will go back into it.)  Cut away the netting, and remove the fat.

Make the mustard coating: mix one egg yolk and 3 tablespoons of wholegrain mustard.

Cover the ham with the mustard mixture.  Typically, breadcrumbs are added all over the mustard coating — I sprinkled fresh thyme instead.

Raise the oven temperature to 200C (or about 390F).  Put the ham back in the oven and roast until it browns, about 15 minutes.

Rest for 5-10 minutes.  Slice thinly and serve!

For dinner, we had slices of ham alongside some broccoli and mushrooms.  The ham has a salty quality, so it’s good to pair with non-salty vegetables.  Although we bought a “small-ish” Julskinska, it’s still A LOT of ham for 2 people.   But the ham is great cold — in fact our Swedish colleague explains that it is best the day after on some bread with some mustard.  The bread we don’t do, of course, but the ham has served us well, providing us all week as a quick, ready source of protein at home.  Whether for snacks (on its own or with slices of cucumber or avocado) or with scrambled eggs for breakfast, the Julskinka is a nice, holiday meat to try at home.

P.S. The next time I make this, I think I may add some sweetness to the mustard coating by adding honey…

Thoughts on: Thanksgiving in Stockholm

23 Nov

Being in Stockholm, David and I will miss Thanksgiving this year.  Because we don’t have the day off from rehearsals, it’s also difficult to make a traditional Thanksgiving dinner of our own (i.e. I don’t have any time to roast a whole turkey — truthfully, I doubt our tiny oven couldn’t handle it anyway).  Thanksgiving is one of our favorite (food) holidays, though, and we’d hate to do *nothing* for the occasion.  And so I have come up with a slightly nontraditional and simplified (i.e. manageable with work) Thanksgiving menu, with what I think might be some fitting “Swedish” inspirations/substitutions.

Here’s what it looks like for now:

HORS D’OEUVRES

  • Deviled eggs with chives, topped with caviar
  • Thinly sliced chorizo on sliced cucmbers

VEGETABLES

  • Roasted beets with pistachios and basil
  • Roasted Jerusalem artichokes
  • Mashed potatoes (perhaps with wasabi, if I can find it… or maybe caramelized onions, still mulling this one over)
  • Grilled asparagus

MAIN

  • Roasted mustard-coated salmon (– since I can’t roast a turkey, salmon seems a good substitute, since we are in Sweden after all)
  • Lingonberry (or some other berry) chutney

DESSERT

  • Duo of dark chocolate: flourless cardamom/orange chocolate cake + “pot o’ coco(nut)”

I love making paleo pumpkin pie, but I can’t find any pureed pumpkin here in Stockholm — as I don’t have time to puree pumpkin myself, I am going to opt for a decadent dark chocolate dessert with high percent cocoa chocolate.  As usual, I will photograph the dishes and upload them here.

It will be a cozy little Thanksgiving for us this year, but I’m happy about at least trying to do something memorable with our nontraditional Thanksgiving Day in Stockholm.

Wishing everyone a very happy Thanksgiving!!! x x x x

Christmas Season in Stockholm

17 Nov

Christmas decorations are appearing all over the city.  I am looking forward to seeing all the festive lights, the locals say the city gets absolutely decked out in fairy lights/lights of all kinds leading up to Christmas.  My favorite Swedish Christmas item so far are these… elves?  Santas?  Tomtens?  I don’t know what they are, but they are adorable and I love them!  They are also on sale all over the city.  I really want one (one of the big ones), but David says that it will not fit into our suitcase to take home… alas, perhaps a small one for our first Swedish Christmas?

We’re digging: take-away salads from Tysta Mari

8 Nov

Everyday for the past week, David and I have eaten salads for lunch from Tysta Mari in the Östermalms Saluhall.  Tysta Mari has a take-away only, build-your-own salad bar with great ingredients.  You pick your choice of lettuce (romaine or mixed), carbs (we pass on this, obvi), protein (ranging from chicken, chunks of smoked salmon, cooked salmon, crayfish, etc.), 3 vegetables (a wide variety), and a dressing.  Today I had a salad of mix leaves, lemon-pepper salmon, marinated mushrooms, artichokes and avocado.  I took some balsamic dressing on the side, but didn’t end up using it because the salad had so much flavor.  We love the salads from Tysta Mari.  Today one of our colleagues asked us how long we will continue to eat salads from there before we get sick of them — and for the moment, we can’t see it happening, as there are so many different combinations to try, and the salads are big and filling.  If you are looking for a fabulous build-your-own salad in Stockholm, I highly recommend Tysta Mari.