Andreas Viestads Bread On A Stick Recipes

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ANDREAS VIESTAD'S MOCK AQUAVIT



Andreas Viestad's Mock Aquavit image

It's often difficult to find aquavit here in the liquor stores of the United States. So if you have a hankering for that potent liquor, here's a substitute for you. :) You can experiment with all sorts of flavors, not just caraway. Recipe adapted from "Kitchen of Light: New Scandinavian Cooking with Andreas Viestad" by Andres Viestad. Prep time includes infusion.

Provided by Julesong

Categories     Beverages

Time P14D

Yield 1 liter

Number Of Ingredients 9

2 teaspoons caraway seeds
1 teaspoon fennel seed
2 teaspoons dill seeds
2 star anise
1 tablespoon coriander seed
1 whole clove
1 cinnamon stick, 1-inch long (optional)
2 teaspoons cumin seeds (optional)
1 liter potato vodka

Steps:

  • Open the vodka bottle, add all the remaining ingredients, and cover tightly.
  • Let stand in a cool, dark place for 2 to 3 weeks, shaking every 3 or 4 days - how long you let it sit depends on how strong you want it, so taste it after 2 weeks to see if you want to let it go longer.
  • When it's as strong as you'd like, strain the solids through a sieve and discard them, then transfer the aquavit back into the bottle.
  • To serve: place your aquavit in the freezer until chilled and you can also place your 1 ounce tall glasses in the refrigerator until chilled - then serve (ask your Scandinavian friends about toasting practices with aquavit, as it can be rather complicated).
  • Note: some people prefer non-potato vodka - use whatever you like.

Nutrition Facts : Calories 2208.2, Fat 2.4, SaturatedFat 0.1, Sodium 14.4, Carbohydrate 8.2, Fiber 5.4, Protein 2.4

ANDREAS VIESTAD'S PORK RIB ROAST WITH CLOVES



Andreas Viestad's Pork Rib Roast With Cloves image

Make and share this Andreas Viestad's Pork Rib Roast With Cloves recipe from Food.com.

Provided by Mimi Bobeck

Categories     One Dish Meal

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (4 lb) pork rib roast, with rind and fat, bones cut at 3-inch intervals (have the butcher do this)
1 tablespoon fine sea salt
2 teaspoons fresh ground black pepper
3 oranges
2 tablespoons chopped fresh sage
clove
2 lbs russet potatoes, quartered
1 lb onion, quartered

Steps:

  • Place the meat skin side up on a cutting board. With a sharp heavy knife, cut through the rind and fat to make a crosshatch pattern with 1-inch squares.
  • With a thin sharp knife, make a small slit in each square. (This is where you will insert the cloves; you could insert them now, but I have found that all the handling is likely to break off most of the nice-looking tops of the cloves).
  • Rub the meat with the salt and pepper.
  • Place the meat in a baking dish.
  • Cut 1 orange in half and squeeze the juice over the meat.
  • Slice another orange and place the slices under and over the meat.
  • Cover and refrigerate for 1 to 2 days, turning three or four times.
  • Preheat the oven to 400°F.
  • Discard the orange and place the meat fat side down in a roasting pan.
  • Insert the sage between the cut ribs.
  • Turn the meat skin side up. Cut the remaining orange in half and squeeze the juice over the meat.
  • Cut the orange halves into smaller pieces and place them under the meat.
  • Insert a clove in each of the slits in the fat.
  • Cover the roast with foil.
  • Place the roasting pan in the middle of the oven and roast for 45 minutes.
  • Remove from the oven and reduce the temperature to 350°F.
  • Remove the foil and Remove the meat from the pan and add potatoes and onions to the pan, making a foundation for the meat.
  • Return the meat to the pan and place in the oven, this time setting it in the lower third of the oven; roast for about 1 hour.
  • Move the pan to the middle of the oven. Increase the heat to 400° to 425°F and roast for about 20 minutes longer under frequent surveillance to produce a good crackling. If you have a top oven broiler, you could use it, but be very careful that you don't burn the roast.
  • It is difficult to give the exact time for the crackling process, since that depends on the intensity of heat in your oven. If there is no sign of crackling after 10 minutes, gradually turn the heat up to 450°F.
  • The crackling will be superb if it looks as if the rind is boiling and the fatty squares have started to separate.
  • Remove and allow to cool slightly.
  • Cut the meat into 2-rib sections and place on serving plates. The meat looks nice served with the cloves, but be advised that they should be removed before eating, as they are still quite strong-tasting.
  • Enjoy!

Nutrition Facts : Calories 815, Fat 41.5, SaturatedFat 14.4, Cholesterol 181.4, Sodium 1295.8, Carbohydrate 42.6, Fiber 6.4, Sugar 10.6, Protein 65.5

ANDREAS VIESTAD'S PORCINI CONSOMME



Andreas Viestad's Porcini Consomme image

An Andreas Viestad recipe, one of my favorite chefs! This one is from his television cooking show, and has a deliciously different flavor. If you can't find fresh porcini mushrooms, the recipe does allow for a pound of white (button) mushrooms plus 2 ounces of dried porcinis. And don't skip the delicious garnish!

Provided by EdsGirlAngie

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

6 cups vegetable broth
1 lb porcini mushroom, cleaned, trimmed and cut into 1/2-inch thick slices (or 1 lb white button mushrooms plus 2 oz. dried funghi porcini)
5 black peppercorns
2 -3 bay leaves
1/2 cinnamon stick
sea salt
1/4 cup whipping cream, whipped to soft peaks
1/2 teaspoon ground cinnamon

Steps:

  • In a medium pot, bring vegetable broth to a boil. Add mushrooms (all fresh or a combo of dried and fresh), peppercorns, bay leaves and the cinnamon stick. Reduce heat and simmer for 20 minutes, skimming off any foam that forms on the surface.
  • Line a colander or sieve with cheesecloth (I use a coffee filter sometimes) and strain the consomme into another pot, pressing gently on the mushrooms with a spoon to extract as much of the liquid as possible. Discard mushrooms and spices.
  • Reheat the consomme and season to taste with salt. Pour into bowls and garnish with a couple of tablespoons of cream per portion, sprinkle with cinnamon and serve.

Nutrition Facts : Calories 77.1, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.4, Sodium 11.4, Carbohydrate 4.4, Fiber 1.3, Sugar 1.9, Protein 3.8

ANDREAS VIESTAD'S VEILED FARM GIRLS



Andreas Viestad's Veiled Farm Girls image

Courtesy of Andreas Viestad via the Pocatello newspaper. This apple dessert is a traditional dish both Norway and Denmark lay claim to, Viestad says. "How it got its name is easy to understand: It consists of layers of applesauce and sweet cinnamon-scented bread crumbs, veiled with whipped cream." Note: If your applesauce is very sweet, reduce the sugar for the bread crumbs.

Provided by Molly53

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups breadcrumbs
3 tablespoons superfine sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter
1 1/2 cups heavy cream (whipping)
1 1/2 cups applesauce, chilled
1/2 cup chopped hazelnuts

Steps:

  • In a nonstick skillet over medium heat, combine the bread crumbs, sugar, cinnamon and butter.
  • Stirring constantly with a wooden spoon, heat until the ingredients are fully incorporated and the crumbs are golden; remove from the heat.
  • In a large bowl, whip cream until stiff peaks form.
  • Layer the applesauce, bread crumbs and cream in individual glass bowls with the final layer being the whipped cream, creating the veil of this dish.
  • Sprinkle with the chopped nuts and serve.

Nutrition Facts : Calories 737, Fat 51.4, SaturatedFat 25.5, Cholesterol 137.5, Sodium 358.2, Carbohydrate 63.9, Fiber 5.2, Sugar 12.8, Protein 10

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