Post-Maker Faire Eating Adventure at IKEA

While we were waiting in line to get into the Maker Faire - Riley stood huddled over his book, Dylan was pesting anyone and everyone he could reach - Ulla announced that she had a plan for dinner: Swedish meatballs at IKEA.

Bear in mind the one and only time Jake and I have ever set foot into an IKEA we were beset by claustrophobia, annoyed by the cattle-feel of the routing through the store, and swore to never go again. But, as I tell the boys, if you're with friends who want to do something, just do it...and smile while you're doing it.

So, we followed the Novaks into the back entrance of the parking garage, rode the escalator up to the cafeteria, ordered plates of meatballs swimming in brown gravy, loaded up the trays with some sweets and drinks, and sat down at the table. It was only then that I noticed there were trays in front of all of us, but not in front of Ulla. She took me on this culinary adventure and then didn't even eat it herself!

Though I was not impressed with the cuisine, it was an adventure. Plus we always love spending time with the Novaks. Still, I won't be going back there any time soon.

Comments

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks! The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo . Gumbos can have meat, seafood, just about anything. In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes. I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog