Recipes Page 3 | sprecipe

Maria Jurman-Gallo

Traditional Swedish Pepparkakor

These are thin, crispy spice cookies that are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. My neighbors on 49 th St used to share them and my mom-in-law made them as well (and passed the recipe on!)

Ingredients:

3 and 3/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon ground cardamom

1 cup butter

1 cup white sugar

1/2 cup brown sugar, packed

1 egg, beaten

2 tablespoons dark corn syrup

Directions:

Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.

Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.

Preheat oven to 375 degrees F. Lightly grease baking sheets.

Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.

Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

Maria Jurman-Gallo

Main Dish

GNOCCHI AND VEAL RAGU:

FROM ISTRIA AND THE FRIULI REGION OF NORTHEASTERN ITALY

(Potato Dumplings with veal sauce)

Passed down from my great gradnmother to myself. I was 5 years old when I used to climb onto a step stool and help my nonna make gnocchi in the basement of our 49 St house. :)

INGREDIENTS

FOR THE GNOCCHI:

2 cups plus 2 teaspoons coarse salt

2 pounds russet potatoes

1 large egg, beaten

1/2 pound all-purpose flour (about 1 3/4 cups), plus more for surface

FOR THE VEAL RAGU

3 tablespoons olive oil

4 to 5 pounds veal shanks or veal for stew, cut 1 inch thick

Salt and pepper

1 medium onion, finely chopped

3 garlic cloves, minced (1 tablespoon)

2 tablespoons tomato paste

2 medium carrots, cut diagonally, 1/4 inch thick

1 celery stalk, cut diagonally, 1/4 inch thick

1 cup dry red wine

2 cups canned pureed tomatoes

2 cups homemade or store-bought low-sodium chicken stock

1 dried bay leaf

5 sprigs thyme

Freshly grated Parmesan cheese, for serving

DIRECTIONS

Make the gnocchi:

Boil the potatoes (whole) with skins on for about one hour. Let cool slightly, then peel. Press potatoes through a ricer onto a clean baking sheet, and spread loosely. Let cool.

Turn potatoes onto a surface, shape into a mound, and form a well in the center. Pour egg into well, add remaining 2 teaspoons salt, and mix with a fork. Add flour gradually, kneading by hand until just combined.

On a lightly floured work surface, divide dough into 10 pieces. Roll each into a 1/2-inch-thick rope. Cut ropes into 1/2-inch pieces. Press each piece to make a depression in the center, or press gently against tines of a fork. Arrange on a lightly floured baking sheet in a single layer. Cover with plastic, and freeze for at least 1 hour (or up to 3 months).

Make the ragu: Heat oil in a large pan over medium-high heat. Season veal generously with salt and pepper. Working in batches, cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Reduce heat to medium. Add onion and garlic, and cook until softened, about 4 minutes. Stir in tomato paste, and cook for 2 minutes. Add carrots and celery, and cook for 4 minutes. Stir in wine, bring to a boil, and cook for 1 minute.

Add browned veal, tomatoes, stock, bay leaf, and thyme. Bring to a simmer, cover, and cook until veal is very tender, about to 3 hours. Transfer veal to a dish, reserving liquid. Skim fat from liquid. Discard bay leaf and thyme. Season with salt and pepper.

Bring a large pot of salted water to a boil. Cook a few gnocchi at a time, stirring gently. Cook just until they float, 3 to 4 minutes. Transfer gnocchi to a colander to drain. Divide gnocchi among bowls, toss with ragu, and sprinkle with Parmesan.

The key to making light and airy gnocchi is not using too much flour as it weighs it down. Let the potatoes dry out after boiling, and don't overknead the dough.

Maria Jurman-Gallo

Desert or Main Dish

Norwegian Pancakes - Pannekaken

My Norwegian aunt, my neighbors, as well as an old friend's mom on 49 Street used to make this for us as a treat, and it continues to be a favorite my own mom makes for my kids. Very easy and versatile. Serve rolled like a crepe with fresh fruit and whipped cream or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture.

Ingredients

3 eggs

1 1/2 cups milk

1 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon sugar

Directions:

Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.

Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip.

Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter. To warm them, just place on a plate and cover with paper towel - and microwave for 30 seconds.