Grilled Flatbread / Grillede Flate Brød

A great Italian inspired flatbread recipe found on food52.comGrilled Flatbread / Grillede Flate Brød

Grilling is a stone age way of baking bread but don’t let that lead you to thing that bread baked this way isn’t just delicious. Particularly when using this Italian inspied recipe complete with olive oil, salt flakes and rosemary.

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Grilled Salmon Slices / GriIlede Lakseskiver

A grilled salmon recipe  found in “God Mat Fra Sjøen”
(Great Food From The Sea) published by Gyldendal in 1984

Grilled Salmon Slices / GriIlede Lakseskiver

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The salmon is an important creature in several strands of Celtic mythology and poetry, which often associated them with wisdom and venerability. In Irish mythology, a creature called the Salmon of Knot_SalmonKnowledge plays key role in the tale The Boyhood Deeds of Fionn. In the tale, the Salmon will grant powers of knowledge to whoever eats it, and is sought by poet Finn Eces for seven years. Finally Finn Eces catches the fish and gives it to his young pupil, Fionn mac Cumhaill, to prepare it for him. However, Fionn burns his thumb on the salmon’s juices, and he instinctively puts it in his mouth. In so doing, he inadvertently gains the Salmon’s wisdom. Elsewhere in Irish mythology, the salmon is also one of the incarnations of both Tuan mac Cairill and Fintan mac Bóchra.

Salmon also feature in Welsh mythology. In the prose tale Culhwch and Olwen, the Salmon of Llyn Llyw is the oldest animal in Britain, and the only creature who knows the location of Mabon ap Modron. After speaking to a string of other ancient animals who do not know his whereabouts, King Arthur’s men Cai and Bedwyr are led to the Salmon of Llyn Llyw, who lets them ride its back to the walls of Mabon’s prison in Gloucester.

HoffmanLokisalmonIn Norse mythology, after Loki tricked the blind god Höðr into killing his brother Baldr, Loki jumped into a river and transformed himself into a salmon to escape punishment from the other gods. When they held out a net to trap him he attempted to leap over it but was caught by Thor who grabbed him by the tail with his hand, and this is why the salmon’s tail is tapered.

South Sea Beef Kebabs with Pineapple / Syd Havs Grillspyd med Biff og Ananas

A great kebabs recipe from the sunny South Seas found in “The Best of International Cooking” published by Hamlyn in 1984
South Sea Beef Kebabs with Pineapple / Syd Havs Grillspyd med Biff og Ananas

I am a sucker for any dish containing pineapples, canned or fresh. So I’ll be sure to remember this one when the snow and cold is gone and summer is here again – Ted

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Oysters on Skewers / Østers på Grillspyd

A shellfish dinner recipe foungd on recipes.history.org
Oysters on Skewers / Østers på Grillspyd

Original 18. Century Recipe

“Put a bit of butter into a stew-pan, throw in large oysters and some mushrooms, with pepper, salt, pounded cloves, parsley, and sweet herbs chopped, a dust of flour; stir these about half a minute, then put the oysters on silver skewers, a mushroom between each; roll them in crumbs of bread; broil them; put into the stew-pan a little good gravy, let it be thick and palatable; a little lemon-juice. Serve the oysters on the skewers; the sauce on the dish.”

—From “The lady’s assistant for regulating and supplying the table: being a complete system of cookery… including the fullest and choicest receipts of various kinds.” 

by Charlotte Mason (1787)

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A Short History of Le Croque Monsieur

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The French name Croque Monsieur translates to  “Crisp Mister” and is basically a cooked cheese and ham sandwich, traditionally made with gruyere cheese and thinly sliced ham.  The name is sometimes shortened to just Croque.

The First Croque Monsieur

croque monsieur_02The first Croque Monsieur was simply a hot ham and cheese sandwich which was fried in butter – one step further than what some believe was the original which was accidentally created when French workers left the tins containing their lunches of  sandwiches on  hot radiators  whilst they worked. By the time they came to eat them, the heat of the radiators had melted the cheese.

croque monsieur_03It’s not known who had the idea of embellishing the recipe by frying the sandwich until crisp and golden,  however they first  appeared on menus in Parisian cafés in 1910, and the earliest written reference is thought to have been by the novelist Proust in his 1918 work titled  À la recherche du temps perdu  (In search of lost time).

Today’s Croque Monsieur

Over the years, further changes were made to the basic recipe, in particular the addition of mustard and a béchamel sauce. Whilst this complicated an otherwise simple recipe, versions made this way are sumptuous and relatively filling  and well worth the extra attention. 

Then came the variations including:
The addition of a fried egg served on top – a Croque Madame
The addition of tomatoes – a Croque Provençal
The substitution of  blue cheese for Gruyere – a Croque Auvergnat
The substitution of smoked salmon for the ham – a Croque Norvégien

Simpel Croque Monsieur Recipes

A simple version would be to make a cheese and ham sandwich in the usual way, then fry in butter until crisp and golden on both sides. Alternatively, spread the outside on your sandwich with plenty of butter and cook under a very hot grill until well browned on both sides.

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Text from recipes4us

Beef, Onion and Horseradish Cheddar Panini / Roastbiff, Løk og Pepperrotcheddar Panini

A delicious grilled sandwich recipe found in a booklet
published by American Dairy Association in 2004
Beef, Onion and Horseradish Cheddar Panini / Roastbiff, Løk og Pepperrotcheddar Panini

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Text from the booklet: Americans have always had a Passion for European-inspired foods – foods that embody tradition, pure enjoyment and a topic of conversation. The latest infatuationto “heat up” the scene is hearty Italian-style sandwiches, called Panini.

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In Italy, the word Panino (a diminutive of pane or bread) means, “little bread” or “sandwich.” And as the name suggests, Panini are sandwiches with Romance. Made with fresh ingredients, distinctive wholesome breads and mouthwatering cheeses – Panini embrace all that is Old World.

Prepared with care and creativity, our Cheesy Panini recipes combine that old-world taste passed down for generations with new-world simplicity.

Because convenience is key, it’s no wonder more people are making sandwiches for dinner. In an American Dairy Association survey, more than 61 percent of today’s cooks said they make an everyday sandwich taste even better by heating it up and by adding bold-flavored ingredients, such as two or three different kinds of cheese.

Whether you use a new indoor grill, oven or stovetop preparation, making mouthwatering Panini at home is deceptively quick and simple.
All of our featured recipes include fresh, robust flavours on crusty breads with warm delicious cheese. And each takes 35 minutes or less to prepare – proving that big taste really does come in small packages!

Gourmet Sausages with Triple Topping / Gourmetpølser med Trippel Topping

A couple of great hot dog topping found on  matprat.nogourmetpølser med trippel topping_post

Hot Dogs are always popular, quick to cook on the grill and with a couple of homemade toppings like the ones in this recipe and you have a sure winner. A few ice cold beers and sodas for the young ones and a mixed salad and you’ve got a complete meal.

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Pork Chops with Honey and Herbs / Svinekoteletter med Honning og Urter

A dinner recipe found in “Alt Om Urter” (All About Herbs)
published by Ekstrabokklubben in 1985

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Grilled Steaks with Apple Mayonnaise / Grillbiff med Eplemajones

A flashback barbeque recipe from the seventies found in
“Okse- og Kalvekjøtt” (Beef and Veal) published by
Hjemmets kokebokklubb in 1979

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Filled Trout On The Grill / Fylt Ørret På Grillen

A classic Norwegian way to cook trout found in “Sommermat”
(Summer Food) published by Hjemmets Kokebokklubb in 1979

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When you have caught a few 1/2 pound sized stream or mountain trouts there is few other ways to cook them better than this. Whether you cook them on an electric, gas or charcoal grill or right there in the embers of your camp fire they will taste absolutely delicious – Ted

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Darne de Saumon à la Béarnaise – Grilled Salmon Steaks Béarnaise / Grillede Laksesteker med Béarnaise

A great lunch recipe from “Robert Carrier’s Kitchen Cook Book” published in 1980
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This is a spectacular dish for a summer lunch party, when the salmon can be grilled in the traditional way over charcoal while the sauce (made in advance indoors), is kept warm over hot water.

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