44 - Wednesday, November 9, 1988 - North Shore News

F'cop

There's a technique to smorgasbord feast

PVE JUST returned from a marvellous 10 days in Scan- dinavia — Sweden, Norway and Denmark.

It was a busy trip. How busy? If I explain that I ate approximately 10,000 calories a day and came home four pounds lighter than when I left that ought to tell the story.

As for my shoes, they were a month old when I left. They are now semi-worn out.

If the food wasn’t so outrageously good I wouldn’t have eaten so much — and would likely have lost even more weight — a tribute to the theory of dieting: Don’t.

The only thing a person needs to do is to get active. It doesn’t mean going to a gym and pumping iron — all we did was walk, often briskly, for up to six hours a day.

The rest of our 12-hour days were spent hopping buses, cabs and trains — and eating.

budget beaters

Barbara McCreadie

So what if the meal was nine courses long? Grab a clean plate

and start again. That’s a smorgasbord. Although [I didn’t know it,

there’s a right way and a wrong way to approach the ‘‘Groaning Table’.

The wrong way is the way we do it in North America — spoon a bit of everything on every plate and eat until you drop.

The right way is simple. Foods are eaten in order. Salads and raw vegetables are permissible with every course except dessert.

First course: Cold fish, including endless varieties of smoked and pickled herrings and_ several varieties of cold poached fish such as fresh salmon.

Sauces are either part of the dish or served on the side. Fresh dill is

everywhere.

Second course: Cold meats. These include just about everything you'd see in a deli case — pate, sausage, ham — and a variety of game such as reindeer (don’t tell little kids), moose,

venison and elk.

Third course: Hot dishes. Both game and tame meats are featured in any number of delicious stews and prepared dishes such as meat- balls and meat patties.

Potatoes! Six ways from Sun- day, starting with plain, boiled ones to marvellous casseroles such as Janson’s temptation (potatoes with cream & anchovies) and creamed potatoes.

Finally: Cheeses, fruit and rich desserts.

The beverages of choice: Miner- al water, beer and Aquavit (a potato liquor with a slight licorice flavor). Skol!

Here’s some typical! smorgasbord recipes from Norway

adapted from a book caltled “Norwegian Home Cooking", compiled and edited by Erin

Egeberg. Not available in Canada.

My Best Herring 1 tin tomato paste 4% cup vegetable oil Ms cup vinegar (7 per cent) up to % cup sugar — add gradu- ally until you get the right balance for your taste Y2 teaspoon dry dillweed 2 bay leaves grinding of fresh pepper

aan

% \b. pickled herring (sweet,

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pickled filets) cut in one-inch

pieces

2 small cooking onions, cut in rings

Combine the dressing ingre-

dients and refrigerate a few hours to combine favors.

A large quart jar with lid is ideal. Add herring and onions and refrigerate overnight.

Serve with dark bread.

The Norwegians also serve this

North Vancouver 133 West 16th St., 988-0141

(one block west of Lonsdale}

as a supper dish with boiled potatoes, fresh dill and = sour cream. Keep it in mind for a

Christmas appetizer.

hat

The original recipe for the fol- lowing called for % a bottle of co- gnac.

I assumed it must be one helluva small bottle — after I priced liquor

not included.

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NOVEMBER 26th.

in Scandinavia!

[| used a few tablespoons of cheaper brandy and am told that milk o- cream will do much the same job.

The term ‘‘side pork’’ is ques- tionable. 1 planned to buy a chunk of smoked pork, which would work just as well but is heavy-duty calories.

See Purchase Page 45

Look for your General Paint store at the sign of the rainbow.

Park Royal South Mall 922-7389

(Opposite Super-Valu)

Open Sundays.