Sunday, February 28, 2010


The last meal of the Official Olympic Menu... I'm a little sad. This winter has sure been made a lot more fun with the Olympics to cheer for. Tomorrow is going to be one sad Monday! But even without the Olympics to inspire me, I can still find a lot of joy in the kitchen, cooking internationally. Winter is a great time to experiment in the kitchen. You can travel to exotic locations without leaving your house!! And we all need a little "getaway" in the dead of winter. I really loved the Korean Barbecue last night.

I just realized that the paralympics run March 12 - 21. We have shown so much love and support for the Olympics. I hope we have the same enthusiasm for our paralympians! What they do is even more thrilling!

Okay, on to tonight's meal. Fiskboller which are Norwegian Fish Balls.

Serves 4


  • 1 lb white fish, cod, haddock, pollack
  • 2 eggs
  • 1/2 cup milk
  • 1 cup flour to form a nice dough
  • 1 clove roasted garlic
  • Salt and Pepper


  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 cup white wine
  • 2 tsp curry powder
  • 2 cups leftover simmer broth


  1. Mix all ingredients in a food processor until smooth, you want the dough to form a nice ball
  2. Bring chicken, fish or veggie broth or water (I used plan ol' water and it worked great) to boil in a large pot
  3. Form balls with two spoons and drop into the simmering water.
  4. They are cooked when they firm and float to the top.
  5. Strain the leftover broth and use it to make a nice white sauce.
  6. Melt butter over medium high heat in a saucepan
  7. Add flour and cook for about 30 seconds
  8. Whisk in white wine and curry powder until thick
  9. Add in enough leftover broth to make a smooth sauce.

Serve with some steamed veggies or a nice salad and you have a complete meal.

I'm thinking of something special to do for the Paralympics next month so stay tuned!

1 comment:

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