Haggis originally brought to Scotland by Vikings, an award winning Scottish butcher argues


ICELANDIC “SLÁTUR” A Scottish butcher argues the Scottish national dish, Haggis, was originally brought to Scotland by Vikings, making it a descendant of the Viking delicacy still eaten in Iceland, slátur. Photo/Arnþór Birkisson.

A Scottish butcher who has spent the past few years researching Haggis recipes argues it dates back to the Viking invaders of the British Isles the UK newspaper The Telegraph reports. The paper argues the research of award-winning Scottish butcher Joe Callaghan, who has spent the last three years studying haggis shows “Scotland’s national dish is an ‘imposter’… invented by Vikings”. Callaghan also argues the original Scottish ingredient is deer, not sheep.

The “natonal dish of Scotand”, invented by Vikings
Haggis is a dish very similar to the Icelandic delicacy slátur: A sausage made by stuffing a sheep’s stomach with diced innards of sheep, liver as well as lungs and heart, mixed with a oatmeal, onion, pieces of sheep suet (solid white fat) as well as seasoning. Haggis is considered the “national dish” of Scotland, occupying an important place in Scottish culture and national identity.

Read more here.

A Nordic Yuletide Feast

Roast duck

(Roast Duck with Apples and Prunes from Fire + Ice: Classic Nordic Cooking by Darra Goldstein.

Photograph by: Stefan Wettainen , Ten Speed Press)


Caramelized potatoes are a revelation. If you haven’t been treated to this festive Danish side dish, it may seem unexpected at first blush; unexpected but oh so right. Especially when served alongside roast duck, goose, pork or meatballs with sweet and sour red cabbage, as is the tradition. You’ll need petite, waxy potatoes, Darra Goldstein, American professor and author of Fire + Ice: Classic Nordic Cooking(Ten Speed Press, 2015), tells me. And “sugar, butter, and a steady wrist for shaking the pan as the potatoes glaze.”

Camilla Plum, Danish TV host and author of The Scandinavian Kitchen(Kyle Books, 2015), says that although the food of the Nordic region is diverse, there are more similarities than differences, such as the importance of pork and fish, and the use of dried fruit and spices. “We stuff our ducks and geese at Christmas with apples and prunes; and everything is sweet-sour. It’s really quite elegant actually,” she says. Sweet-and-sour braised red cabbage is a Christmas dinner staple for many Nordic families. “It goes really, really well with pork and also with duck and goose. Those are the traditional meats for Christmas. We never eat turkey; we like the fat stuff,” Plum adds with a laugh.

Read more here.

My Recipe for “German” Lasagna

German Lasagna


3/4 c butter
3/4 c flour
1 Tbsp beef base (I use Tone’s® Beef Base)
1 medium onion, chopped
2 tsp pepper, divided
1 t minced garlic
2 c milk
1/2 c cream
3 c of chicken stock
1 lb smoked sausage or kielbasa, diced
12 oz Ricotta Cheese (or cottage cheese and 2 eggs)
lasagna noodles, cooked and drained
16 oz sauerkraut, rinsed and squeeze-dried well
2 c Monterey Jack Cheese, shredded and divided
2 c shredded Swiss Cheese, divided


  1. In a saucepan, melt butter. (add onion and saute until tender) Stir in flour, beef base, onion, 1 t pepper, and garlic until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 min or until thickened. Add sausage, heat through.
  2. Combine Ricotta Cheese and remaining pepper. Spread one cup of sausage mixture into a greased 9×13 pan. Layer with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and half the sauerkraut and 3/4 cup of the monterey jack and 3/4cup swiss. Repeat layers, top with remaining noodles and sausage mixture (dish will be very full) cover with foil and bake 50 min at 350 until bubbly. Remove cover and sprinkle with remaining jack and swiss cheese. Bake another 5 min. or longer until cheese is melted. Let stand 15 min before cutting.

Jägerschnitzel aka Hunter’s Cutlet

“hunter’s cutlet”

There is still time to celebrate Oktoberfest, even though it is officially over in Munich. This is a meal I love any time of the year. Serve with mashed potatoes and Rotkraut (ha, just buy a jar of Hengstenberg Red Cabbage with apple in the German section of your favorite grocery store).

From Schaller & Weber


4 ½-inch slices of pork loin
Salt and black pepper, to taste
5 tablespoons olive oil or bacon fat
½ yellow onion, chopped
1 lb. mushrooms, sliced
2 tablespoons flour
¼ cup red wine or sherry
1 cup beef stock, warmed
2-4 tablespoons heavy cream
2 tablespoons parsley, chopped

1. Pound the pork loin between 2 pieces of plastic wrap, to about a ¼-inch thickness. Season both sides of the meat with salt and pepper, and then set aside.
2. In a large skillet, saute the mushrooms and onions in 2 tablespoons oil or bacon fat. Once cooked, remove them from the pan and place in a small bowl.
3. Add remaining oil or bacon fat to the skillet, then sear the pork on both sides until browned and cooked through. Remove the meat to a plate, and keep warm.
4. Stir flour into the remaining fat in the pan to make a roux, cooking the mixture until it reaches a light brown color, about 3 minutes. Add the wine or sherry, and then add the warm stock. Let the gravy simmer until it reaches desired consistency, then pour in the cream. Add the mushrooms and onions back to the sauce. Season with black pepper to taste.
5. Pour the sauce over the cutlets and serve with parsley to garnish. Enjoy!

Mini Bourbon Caramelized Peach Baked Alaska with Butter Pecan Ice Cream



  • No Churn Butter Pecan Ice Cream
  • 4 tablespoons salted butter
  • 1 1/2 cup raw pecans, chopped
  • 1 tablespoon maple syrup or brown sugar
  • 2 cups heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract

Meringue + Peaches

  • 6 large scoops butter pecan ice cream
  • 4 eggs whites
  • 1 cup granulated sugar
  • pinch of salt
  • 2 teaspoons vanilla extract, divided
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 3 ripe, but firm peaches, halved + pits removed
  • 4 tablespoons butter, divided
  • 2 tablespoons bourbon (optional)


  • 4 tablespoons butter
  • 1/2 cup old fashioned oats
  • 1/3 cup raw pecans, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon vanilla
  • 1/2 teaspoon cinnamon



Melt the butter in a large skillet set over medium heat. Add the pecans and maple, cook until toasted + caramelized, about 5 minutes. Remove from the heat and and let cool.

Add the heavy cream, sweetened condensed milk and vanilla to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Fold in the cooled pecans and any butter left in the pan. Spoon the ice cream into a freezer safe container and freeze 6 hours or overnight.

Go here for the rest of this recipe.



Serves: 4-6
  • 1 1/3 pounds ground beef (I used 85/15)
  • 1 egg
  • 2 tablespoons plain breadcrumbs
  • 2 tablespoons milk
  • 1 tablespoons Worcestershire
  • 1 tablespoon McCormick Smokehouse Maple Seasoning
  • 1/2 cup ketchup
  • 1 tablespoon packed brown sugar
  • 8 slices bacon
  1. Preheat oven to 350 degrees.
  2. Line a rimmed baking sheet with foil, and set an oven proof rack over the top of the foil. This helps the grease drip away from the meatloaf.
  3. In a large bowl, combine ground beef, egg, breadcrumbs, milk, Worcestershire, and McCormick Smokehouse Maple seasoning. Mix (with hands) until well combined. Shape into a loaf and set on top of the wire rack.
  4. In a small bowl, combine ketchup and brown sugar. Spoon over the top of the meatloaf.
  5. Lay the bacon out in a lattice pattern on a piece of plastic wrap or parchment paper, and then flip it over onto the top of the meatloaf, tucking the sides under.
  6. Bake for 1 hour and 15 minutes, then slice and serve.

Thanks to Julie at Lovely Little Kitchen.

Honey Mead/Wine

Midsummer is rapidly coming upon us.  It’s a nice time of year to enjoy some homemade mead.  I have never made any flavor of mead before but I understand this is an easy recipe to follow.

Basic Mead

Yield: Makes about five gallons, which should fill 53 twelve-ounce bottles.


  • 12 to 18 pounds of grade-A honey
  • 4 1/2 gallons of tap or bottled water
  • 8 grams (1/4 ounce) of freeze-dried wine, champagne, or dedicated mead yeast


Note on equipment:

Making mead requires essentially the same basic kit necessary to brew beer at home: primary and secondary plastic-bucket fermenters with air locks and spigots, transfer hosing, a bottle-filler tube, heavy bottles, bottle caps, bottle capper, and a bottle brush and washer. You should be able to find these items for approximately $70 total (excluding the bottles) through a home-brewing supplier, such as The Home Brewery. Bottles cost from $6 to $20 per dozen, depending on style. You might instead buy a couple of cases of beer in returnable bottles, drink the beer, and  — after sanitizing them!  — reuse those bottles, for the cost of the deposit.

All your equipment must be sanitized or sterilized before use. Ordinary unscented household bleach does the job fine. Put all the equipment (including the lid and stirring spoons) into the fermentation bucket, fill with water, and add 2 teaspoons of unscented bleach. Let it sit for 30 minutes. Drain the water through the spigot, rinse everything in hot water, and allow to air-dry.

For the entire recipe visit EPICURIOUS.

Pirogues With Jarlsberg Cheese And Ham / Norske Piroger



For the dough:

150 ml /5 fl. oz. lukewarm water
1 tsp. sugar
7 g / ¼ oz. sachet fast-action dried yeast
450 g / 1 lb. plain flour, plus extra for dusting
170 ml / 6 fl. oz. milk
2 tsp. salt
35 g / 1¼ oz. butter, melted
1 free-range egg
1 tbsp. oil, for greasing the tray
1 egg, beaten, for glazing and sealing
For the filling:
2 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, crushed
200 g / 7 oz. boiled, smoked ham, chopped
100 g / 3½ oz. Jarlsberg cheese, grated
1 tbsp. finely chopped parsley
1 tsp. caraway seeds
flaked sea salt
freshly ground black pepper

First make your starter mixture for the dough. Pour the lukewarm water into a bowl, add the sugar and yeast, then stir in 100 g / 3½ oz. of the flour. Mix well and leave the mixture to rise for 2–3 hours.

[2] Add the milk, salt, the rest of the flour, and the butter and egg then knead the mixture into a relatively firm dough. Leave it to rise for 2 hours.

[3] Meanwhile, make the filling. Heat the olive oil in a frying pan, add the onion and cook gently for about five minutes until translucent. Add the garlic and continue to cook for another two minutes. Stir in the ham, cheese, parsley and caraway seeds, then season to taste and set aside to cool.

[4] Preheat the oven to 200 C / 400 F/ Gas 6.

[5] Roll out the dough thinly on a floured surface and cut out 12 small circles. Use a glass if you don’t have a pastry cutter. Place a spoonful of filling on to one half of a pastry circle, then brush the edges with the beaten egg, and fold the pastry over to enclose the filling. Squeeze the edges together and brush again with the beaten egg. Fill the rest of the circles in the same way.

[6] Place the pirogues on a greased baking tray and bake them for 12–15 minutes until golden.

Thanks to The Hairy Bikers at recipereminiscing.

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan


Roasting brings out amazing flavors in fresh green beans and mushrooms!

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

(Makes 4-6 servings, recipe created by Kalyn)

8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.

Thanks to Kalyn Denny over at Kalyn’s Kitchen.



Boneless, skinless chicken thighs are wrapped in smokey bacon and marinated in a delicate blend of honey, ginger, garlic and soy for a deliciously easy weeknight meal!Bacon-Wrapped-Chicken-Thighs

  • 6 boneless, skinless chicken thighs
  • 6 slices uncooked bacon
  • ¼ cup chicken broth
  • ½ teaspoon ginger
  • ½ teaspoon garlic powder
  • 12 teaspoon onion powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  1. Combine all ingredients for marinade except bacon and chicken in a shallow baking dish, about 11″x8″.
  2. Rinse and pat chicken dry. Keep folded and wrap with bacon slices. Secure with toothpicks if desired (just remove them before putting chicken in the oven so they won’t burn). Place bacon wrapped chicken pieces into the marinade for 20-30 minutes, flipping halfway through to marinate both sides.
  3. Preheat oven to 400 degrees. Heat 1-2 tablespoons olive oil in a heavy bottomed, oven safe pan over medium heat. Cook chicken pieces until bacon starts to crisp, about 3 minutes per side. Poor remaining marinade over the chicken and slide the pan into the oven. Cook for about 10 minutes, or until chicken is no longer pink.
  4. Serve immediately.      Thanks goes out to the Yellow Bliss Road for the recipe