Copehagen

[susanb]

Gitte, As we say here, I think that I've just died and gone to heaven. That recipe sounds delicious! I will be trying it soon. My husband is 100% German and this is something that he'd really like. My goodness, so would our finnish friends. I could put anything with new little baby potatos and have a very happy house. We have a recipe similiar and its called meatlloaf. Its 1lb. ground beef, 1/4-1/2 pound pork, 1/4-1/2 pound veal, 2 eggs, 3/4-1 c. breadcrumbs, parsley, chopped onion, salt, pepper, and any other green herb that you'd like. I use oregano, and basil. Put it in a bowl, mix it all up, get in there good with your hands, and put it in a bread loaf pan. Bake about an hour. It shouldn't be a wet mixture but feel rather solid. Some people put a little kethup in it, sometimes I put mine on top. There are a million different recipes for this and you can't screw it up. I bet that Paris even has a recipe for meatloaf! S

[Jody]

My Swedish SIL makes something similar to your frikadeller ...just what is your recipe for Brown Sauce? When I was little I would not put gravy in my moth. Now if there is a teaspoonful left I save it to have for lunch with a piece of bread!

[geordy]

I do not make "meatballs" of any sort very often(not sure why..too much trouble..because I do love them!!!) but a Meatloaf is supreme "comfort food"! (Easier, just mix, form and go!!) Problem is I could almost eat the whole thing.. with mashed, or baked potato, and a good vegetable(yes Truffaut!) Heaven!

and then the cold meatloaf sandwich, usually with ketchup, AHHH!!! ;D

[Anne]

Susan - No, we don't do meatloaf in France . We do terrines (pâté) but I don't think that this be considered as meatloaf, if only because we eat them cold with bread and salads .

[Shoesy]

And what is a person's life expectancy if he eats this brown gravy on a daily basis?

[Shoesy]

Well, then.......none of that brown stuff for me. I don't think I want to live that long.

[Jody]

AH Hah..the light dawns! What you call brown sauce , Americans call gravy and what you call gravy , we call pan drippings!

And I'm with you on that..lamb gravy, pork gravy , beef gravy..YUM!!

[susanb]

Most Americans try to make gravy out of every roast we have. Meatloaf. like meatballs is difficult, but we even try that. Meatloaf is our comfort food and a lot of times, served with mashed potatos. Always leftovers the next day is a cold meatloaf sandwich and like Geordy says, with ketchup. The thought makes me weak in the knees. Ham gravy is my favorite.. Oh yummy!!
Susan

[Jody]

I have meatball in red wine gravy that is to die for!

I loved ham gravy as a little one, my grandma used to make it. She's the only one I ever knew who did. Haven't had any for 50 years!

Funny up until a few years ago I really had to force down hot meatloaf, but a cold meatloaf sandwich with ketsup was heaven. It's about the oly thing I'll eat ketsup on. Now however I do like it hot...but only if I use my own recipe.

[susanb]

demarais; The first time I saw my mother-in-law throw the ham pan drippings down the drain I almost had a heart attack. She never did that again and we always had ham gravy at Easter and Christmas! If you have time and you'd like to share your meatball recipe, we can either pm me or print it here I'm sure that I'd love it. Thanks
Susan

[Anne]

Do you mean that you actually COOK the ham ? You cook slices of ham in a frying pan

[Anne]

Oh yes, cooking ham in the oven sounds OK to me . In Alsace we also cook "palette à la diable" in the oven : smoked pork shoulder covered with mustard, onion slices and parsley . And then you pour some white wine or beer on the palette while it is in the oven .
I had thought that you were talking about frying slices of ham in a frying pan on the cooker .

[Jody]

Susan It was from Gourmet or bon appetit. I made a few changes in the recipe though.

It doesn't need that much milk to get the bread crumbs really soft. And I mix it by hand instead of in the food processor, one less thing to wash. They also freeze really well. I ususally make a half recipe and that serves 2 people with at least one other meal leftover in the freezer



1 6-ounce piece day-old French bread (generous 1/3 of 16-ounce loaf), crust left on, bread cut into 8 pieces
1 cup whole milk
1 3/4 pounds ground beef (7% to 15% fat)
2 large eggs
1 medium onion, finely chopped
1/2 cup plus 1 tablespoon chopped fresh Italian parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried summer savory
All purpose flour

2 tablespoons (1/4 stick) butter
1 1/2 teaspoons olive oil
2 cups dry red wine
1/4 cup tomato paste
3 cups canned beef broth

PreparationPreheat oven to 350°F. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savory and mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 3/4-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside.
Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.

[geordy]

Yes Anne, we do cook/fry slices of ham in a frying pan!! In addition to baking a whole or half ham in the oven, ham slices are sold in the meat case and indeed cooked in the frying pan, for breakfast, lunch or dinner! I'm talking a big slice off of a ham, not the "deli sliced" or processed "cold cuts."

And the ham gravy tends to be more of a Southern thing though it is delicious!!

[susanb]

Southern gravy is called "Red eyed gravy" and its made with the pan drippings and 3/4 c. end of the day coffee. Sometimes its served for breakfast with grits, one of my favorite meals.

[susanb]

Thanks demarais for taking the time to print this out. I will try it. Got a feeling my husband is going to get a few unusual dinners. Very international!! With a lot of ground beef that right now isn't enjoying a very good reputation we might be in for some surprises!
S

[GitteK]

Danish updates !

Here is our new genuine 18 ct. born-and-raised-in-Paris Parisian princess-to-be ! Marie Cavallier is going to marry Queen Margrethe II's youngest son, Joachim (who is such a dork IMO - and I am not at all sure whether she might not simply be a calculating golddigger..... )

We'll soon enough run the princess test on her ! Will she or will she not be able to eat a XL-size hotdog WITH tartar sauce, pickled cucumbers and raw onions AND wash it down with a lukewarm Cocio ?
If yes, I am all for her !! ;D



And THIS is our beloved majesty who has generously lent out a great quantity of Danish silver furniture from our castles for the current exhibition at Versailles.
But WHO is that goofy looking garden-gnome at her side ??


Photo text:
Déjeuner du couple royal danois à l'Elysée 19/11/2007
Le président de la République, Nicolas Sarkozy, a reçu lundi 19 novembre au palais de l'Elysée le reine Margrethe II de Danemark et le prince consort Henrik pour un déjeuner à l'occasion de l'inauguration au château de Versailles de l'exposition "Quand Versailles était meublé d'argent".

[Anne]

Gitte, I cannot believe the way you describe Happy's sweetheart . Show some restraint please .

What exactly is a "dork" ? I couldn't find it in my dictionnary .

I am not sure whether the prospective princess will pass the sausage/Cocio acid test without being sick

Talking about Danish gastronomy, I will be cooking your fiskefrikadeller for Saturday lunch (and report afterwards of course)

[GitteK]

Anne:
This English dictionary is simply the BEST for finding synonyms, conjugations, meanings, contexts etc.

www.thefreedictionary.com/dork

And don't tell me you can't see the ressemblance with the face of this garden-gnome !! ;D ;D

[annettecinca]

Oooh, a royal wedding! How exciting for the Danes. She is very pretty, Gitte. Hope she passes your test