Re: Another Christmas recipe...

[Guest guest]

Hi Reb:That sounds wonderful! I love anchovies but there are a lot of people who don't. I can't understand not liking anchovies! I will have to try this but it will probably only be me eating it. LOL more for me! (as if I need more... I've already got it saved to my personal recipe file. Thanks!!loveSharon This email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. Another Christmas recipe...

Hi all, Thought I'd add another recipe (actually I've thought about adding it since last weekend, but with a deadline for a paper coming up I haven't really had the time). This time it's a gratin of potatoes and anchovies (or sprats), called Jansson's temptation, and this time I've been lazy and picked the recipe off the internet (but will add my suggestions for making it even better...).First from the net:"This simple and well tasting dish is suitable both for feasts

and everyday meals.The only ingredient that may be slightly tricky to

find is the Swedish anchovies. This version of anchovy is not as salty

as the ones that are sometimes used on pizza. Try IKEA's food corner.

They carry these items world wide!

For 4 portions you need: 8 - 10 large potatoes; 2 medium onions; 20

anchovy filets (2 cans, 100 g each); 3 dl whipping cream; bread crumbs;

1 - 2 tablespoons of butter or margarine.

Preparing:

Set the oven for 200 - 225°C [392-437 °F]. Peel the potatoes and the onions.

Slice the onions thinly and the potatoes into thin sticks, roughly 0,5

cm x 0,5 cm. (a food processor can be a handy help here!) Wash the

potato strips in cold water and let them drain.

Grease a large ovenproof dish. Place a few layers of potato strips

at the bottom of the dish. Next a layer of onion slices followed by a

layer of anchovy. Keep layering until all the potatoes, onions and

anshovy have been used up. Finish off with a potato layer.

Pour over half of the cream. Spread bread crumbs evenly on the

surface. If you want to, you can put a few pats of butter on the top.

Bake in the middle of the oven for about 45 minutes, until the potatoes

have become soft. Pour over the remaining cream towards the end of the

baking time. The Jansons's should now have a rich golden brown colour.

If you can't find anchovy filets for the Jansson's, you can try

substituting with caviar. In this case use 3 - 4 tablespoons and mix in

with the whipping cream."Now my additions:I suggest using 3 cans a 100g, rather than two. And to mix at least most of the liquid from the cans with the cream, for extra rich taste. And there's no such thing as overdoing the breadcrumbs and butter on top - in this case more really is more...Serving: In Sweden this is, apart from being part of the Christmas buffet, also popular for "vickning" (late night, light, supper, either at the end of a party or after a visit to the movies, a theatre, or any other nightly entertainment) . The drink of choice with it is a cold beer. About the name (this is also from the internet):"

The following is from a Time/Life book, "The Cooking of Scandinavia" .

The book saith:

"There are many stories as to how Jansson's Temptation got its name. According to one, the dish is named after Janson, the 19th century

Swedish religious zealot and self-appointed prophet who took his disciples to

America and founded a colony called Bishop Hill in Illinois. Although

adamantly opposed to the pleasures of the flesh, one day Janson found himself

so sorely tempted by this crusty dish that he threw over his principles to

eat some -- in secret, of course. And as the tale goes, he was caught in the

act by a disillusioned follower. The story is a good one but undoubtedly

apocryphal.. ."

There are sundry accounts of the origin of the name.

Once account is that it was named after Pelle Janzon, a

Swedish opera singer around the turn of the century.

Another is that is named after a Swedish film named 'The temptation of Jansson' "Good luck"love/Reb

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[Guest guest]

Reb, I am really tempted by this recipe! And, oddly enough,

it is very similar to one made in Italy!

I thinnk that perhaps I shall try it on Sunday, December

12th, and show up at Chanukah at my cousin's with this gem!

Thank you so very much,

Cheers!

n, getting caught up with these posts. . .

>

> Hi all,

>

> Thought I'd add another recipe (actually I've thought about adding

it

> since last weekend, but with a deadline for a paper coming up I

haven't

> really had the time). This time it's a gratin of potatoes and

anchovies

> (or sprats), called Jansson's temptation, and this time I've been

lazy

> and picked the recipe off the internet (but will add my suggestions

for

> making it even better...).

>

> First from the net:

>

> "

>

> * This simple and well tasting dish is suitable both for feasts

and

> everyday meals.The only ingredient that may be slightly tricky to

find

> is the Swedish anchovies. This version of anchovy is not as salty

as the

> ones that are sometimes used on pizza. Try IKEA's food corner. They

> carry these items world wide!

>

> For 4 portions you need: 8 - 10 large potatoes; 2 medium onions; 20

> anchovy filets (2 cans, 100 g each); 3 dl whipping cream; bread

crumbs;

> 1 - 2 tablespoons of butter or margarine.

> Preparing:

> Set the oven for 200 - 225°C [392-437 °F]. Peel the potatoes and

> the onions. Slice the onions thinly and the potatoes into thin

sticks,

> roughly 0,5 cm x 0,5 cm. (a food processor can be a handy help

here!)

> Wash the potato strips in cold water and let them drain.

>

> Grease a large ovenproof dish. Place a few layers of potato strips

at

> the bottom of the dish. Next a layer of onion slices followed by a

layer

> of anchovy. Keep layering until all the potatoes, onions and anshovy

> have been used up. Finish off with a potato layer.

>

> Pour over half of the cream. Spread bread crumbs evenly on the

surface.

> If you want to, you can put a few pats of butter on the top. Bake

in the

> middle of the oven for about 45 minutes, until the potatoes have

become

> soft. Pour over the remaining cream towards the end of the baking

time.

> The Jansons's should now have a rich golden brown colour.

>

> If you can't find anchovy filets for the Jansson's, you can try

> substituting with caviar. In this case use 3 - 4 tablespoons and

mix in

> with the whipping cream. "

>

> Now my additions:

>

> I suggest using 3 cans a 100g, rather than two. And to mix at least

most

> of the liquid from the cans with the cream, for extra rich taste.

And

> there's no such thing as overdoing the breadcrumbs and butter on

top -

> in this case more really is more...

> Serving: In Sweden this is, apart from being part of the Christmas

> buffet, also popular for " vickning " (late night, light, supper,

either

> at the end of a party or after a visit to the movies, a theatre, or

any

> other nightly entertainment). The drink of choice with it is a cold

> beer.

>

>

> About the name (this is also from the internet):

>

> "

>

>

> The following is from a Time/Life book, " The Cooking of

Scandinavia " .

> The book saith:

>

> " There are many stories as to how Jansson's Temptation got its

name.

> According to one, the dish is named after Janson, the 19th

century

> Swedish religious zealot and self-appointed prophet who took his

> disciples to America and founded a colony called Bishop Hill in

> Illinois. Although adamantly opposed to the pleasures of the

flesh, one

> day Janson found himself so sorely tempted by this crusty dish that

he

> threw over his principles to eat some -- in secret, of course. And

as

> the tale goes, he was caught in the act by a disillusioned

follower.

> The story is a good one but undoubtedly apocryphal... "

>

> There are sundry accounts of the origin of the name. Once account

is

> that it was named after Pelle Janzon, a Swedish opera singer around

the

> turn of the century. Another is that is named after a Swedish film

> named 'The temptation of Jansson' "

>

>

>

> Good luck "

>

> love

> /Reb

>