The Swedish Chef

Flavor pops should be made ahead of time so the herbs and spices can have time to really merge.

This is a simple Pickled Onion that will be used later for sauces, soups and sides.

Start with Mise en Place (putting all ingredients and tools set out at one time, ahead of time):

I keep The Swedish Chef Diary (an art sketchbook) to sketch and list and write about the things I will be preparing later, step by step, thought by thought, visual by visual.

For example, upcoming is Swedish Pancakes, with hand-made Sage sausage patties:

This is the Mise en Place for my overnight marinate of Dill Buttermilk Cod.

You can, and need to practice, how to have several things going on at once in your kitchen, each with it’s own timeline of preparation and execution.

This is the buttermilk dill cod headed for the fridge while I finish up the pickled onions, which will be a perfect foil for the rich fish on the plate.

Now to finish the pickled onions with vinegar, sugar, peppercorns, a smidge of fresh pressed garlic:

Here’s a quick word about brining and pickling: True brines are really great for the gut bioderm, where a lot of our immunity system is grown, as well as mood chemicals are produced (anxiety, depression). A true brine is a long soak using Kosher salt, not vinegar. A pickle uses vinegar, which is tasty, but doesn’t wokr in the gut bioderm that a true brine does.

When you buy a brine or a pickled item at the store, look at the list of ingredients. If Vinegar is first on the list of ingredients, it’s a pickle. If Kosher or Sea salt is first on the list, it’s a brine. Here are two examples of true brines, both my favorite snacks — Herring and Kosher Pickles.

My Cod is tucked happily away now for an overnight marinate.

My pickled onions are, as well.

The apartment smells lovely, like a fresh summer’s day and a little hard work.

Coming up to be served with the Swedish Pancakes (with fresh whipped cream and summer berries) is a traditional sage sausage patty.

These two simple items have a few tricks to them to make them turn out exceptionally well, and will have people asking, “What’s your secret?”

See you soon —

Aloha!