Swedish 'Meatballs', Garlic Mashed Potatoes, Brown Gravy and Pressgurka

Ingredients

• 2 lb Yukon Gold Potatoes (peeled and cut into 1.5-inch cubes)
• 1 tsp Salt (for boiling water)
• 0.5 cup Unsalted Butter (cut into pieces)
• 4 clove Garlic (finely minced)
• 0.5 cup Whole Milk (warmed)
• 0.25 cup Heavy Cream (warmed)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Chives (finely chopped, for garnish)

Instructions

1. 1

   Boil the Potatoes (20-25 minutes)

   • Place the peeled and cubed potatoes in a large pot. Cover with cold water by at least 1 inch.
   • Add 1 tsp of salt to the water. This seasons the potatoes from the inside out as they cook.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to maintain a steady simmer.
   • Cook until the potatoes are very tender and can be easily pierced with a fork, typically 20-25 minutes.
2. 2

   Infuse Garlic Butter (2-3 minutes)

   • While the potatoes are boiling, melt the butter in a small saucepan over medium-low heat.
   • Add the minced garlic and cook, stirring constantly, until it becomes fragrant, about 1-2 minutes. Do not let the garlic brown, as it will turn bitter.
   • Remove the saucepan from the heat and set aside.
3. 3

   Drain and Dry Potatoes (1-2 minutes)

   • Once the potatoes are tender, drain them completely in a colander.
   • Return the empty, hot pot to the stove over low heat.
   • Add the drained potatoes back into the pot and let them sit for 1 minute, shaking the pot occasionally. This allows excess moisture to evaporate, which is crucial for fluffy potatoes.
4. 4

   Mash and Combine (3-4 minutes)

   • Remove the pot from the heat. Mash the potatoes thoroughly using a potato masher or press them through a ricer for the smoothest texture.
   • Pour in the prepared garlic butter, warmed milk, and heavy cream.
   • Add the remaining 1/2 tsp salt and the black pepper.
   • Gently fold all the ingredients together with a rubber spatula until just combined. Be careful not to overmix, which can make the potatoes gummy.
5. 5

   Garnish and Serve (1 minute)

   • Taste the mashed potatoes and adjust the seasoning with more salt and pepper if necessary.
   • Transfer to a warm serving bowl, garnish with fresh chopped chives, and serve immediately.

Ingredients

• 4 tbsp unsalted butter (Can be substituted with pan drippings from a roast)
• 4 tbsp all-purpose flour
• 2 cup beef broth (Low sodium is recommended)
• 0.5 tsp onion powder
• 0.25 tsp garlic powder
• 1 tsp Worcestershire sauce
• 0.5 tsp salt (Adjust to taste, especially if using salted broth)
• 0.25 tsp black pepper (Freshly ground is best)

Instructions

1. 1

   Create the Roux

   • In a medium saucepan, melt the unsalted butter over medium heat until it's fully liquid and bubbling slightly.
   • Sprinkle the all-purpose flour over the melted butter and immediately begin whisking to form a smooth, thick paste known as a roux.
   • Continue to cook the roux, whisking constantly, for 2-3 minutes. It will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor and prevents a raw flour taste.
2. 2

   Incorporate the Broth

   • While whisking vigorously, slowly pour in about 1/4 cup of the beef broth. The mixture will seize up and become very thick; this is normal.
   • Continue whisking until the paste is completely smooth before adding more liquid.
   • Gradually stream in the remaining beef broth, whisking constantly to ensure no lumps form. Once all the broth is added, the mixture should be smooth.
3. 3

   Simmer and Thicken

   • Whisk in the onion powder, garlic powder, and Worcestershire sauce until well combined.
   • Increase the heat to medium-high and bring the gravy to a gentle boil. Once it bubbles, immediately reduce the heat to low.
   • Allow the gravy to simmer for 5-7 minutes, stirring occasionally, until it has thickened to your desired consistency. It will coat the back of a spoon when ready.
4. 4

   Final Seasoning and Serving

   • Remove the saucepan from the heat.
   • Taste the gravy first, then season with salt and freshly ground black pepper as needed. The amount of salt will depend on the saltiness of your broth.
   • Serve the gravy hot over mashed potatoes, roasted meats, poutine, or biscuits.

Ingredients

• 1 large English Cucumber (About 400g)
• 1 tsp Salt (For drawing out water from cucumbers)
• 60 ml White Vinegar (5% acidity)
• 120 ml Water (Use cold water)
• 3 tbsp Granulated Sugar (Adjust to taste)
• 0.25 tsp White Pepper (Freshly ground is best)
• 3 tbsp Fresh Dill (Finely chopped)

Instructions

1. 1

   Slice and Salt the Cucumbers

   • Wash the cucumber thoroughly but do not peel it. Using a mandoline slicer or a very sharp knife, slice the cucumber into paper-thin rounds.
   • Place the cucumber slices in a colander set over a bowl. Sprinkle with 1 tsp of salt and toss gently to coat.
   • Let the cucumbers sit for 30-45 minutes. The salt will draw out a significant amount of excess water, which is key to a crisp texture.
2. 2

   Prepare the Pickling Brine

   • While the cucumbers are salting, prepare the brine. In a small bowl, combine the white vinegar, water, granulated sugar, and freshly ground white pepper.
   • Whisk vigorously for 1-2 minutes until the sugar has completely dissolved. Set aside.
3. 3

   Press the Cucumbers and Combine

   • After the cucumbers have rested, gently squeeze handfuls of the slices to remove as much liquid as possible. Alternatively, place a small plate on top of the cucumbers in the colander and press down firmly.
   • Discard the collected water. Transfer the pressed, limp cucumber slices to a medium-sized bowl or glass jar.
   • Pour the prepared brine over the cucumbers. Add the finely chopped fresh dill.
4. 4

   Chill and Serve

   • Stir everything together gently to ensure the cucumber slices are fully coated in the brine and dill.
   • Cover the bowl or seal the jar and refrigerate for at least 1 hour before serving. For the best flavor and texture, chill for 2-3 hours.
   • Serve chilled as a refreshing side dish.