Kalops

[Wolgast]

Hi my name is Daniel..Im from Sweden. Here is my(read Emilie´s) cook. (long time no see)

Working late today...Came home and got a hint of a low´n´slow stew when i parked the car. Emilie was cooking up a "kalops" a traditional southern Swedish dish. (I was grown up on this stuff)

Awesome stuff...Here we go:

Doesent need mutch to make some killer combo flavours

Meat and liquid first.

Add the rest for the last 1.15h

Normaly served with boild taters...But we baked some "boats"

after a 2h cook we added some cream.

Taters with : Evoo/blackpepper/Maldon salt

Plated with some black currant jelly, And a beer ofc!

One of my top 10 eats 4 sure!

Long time no see!

Do i feel bad not posting cooks? Everyday! Do i have pics of coocks that i dident post? A **** ton of em. Excuse - My Energy is on the LOW

I hope i can snap out of it. If not Emilie WILL take over.(she is the one that holds me up atm)

Thanks 4 your time..Cheers

 

[TomH AR]

Now that's one good looking meal.

Daniel, could you please post the recipe for Kalops? I did a search and found some but all different. Yours looks exceptional.

Thanks

 

[Ken Chapman]

Very good looking meal and great photography

 

[Robert McGee]

Daniel;
I'd take a dish (or two) of that, my self! I, too, would like to see the recipe...

Keep on smokin',
Dale53

 

[John Solak]

You guys never fail to impress, outstanding looking meal and pics!!!!

 

[Jim Lampe]

I hope i can snap out of it. If not Emilie WILL take over.(she is the one that holds me up atm)

lucky man you are to be held up by such a wonderful woman
Dinner looks fabulous, as always Danny & Em!
The colder weather isn't far away Daniel, besides banking strength for special events, you gotta sock some away to brave the up coming winter...
and I'm not so sure that you'd be working as hard if you open up THAT restaurant

 

[James Lake]

Dang....looks great, got another plate for me?

 

[Barb D]

Daniel that is one awesome cook and yes I like the recipe also for that fantastic dinner. Please share some more of you cooks!!

 

[Jose Suro]

Beautiful pictures of a great cook. I join all in wanting to know the recipe!

 

[Dwain Pannell]

As always: great cook Dan. Get your strength back and rock us!

 

[Todd NC]

That looks delicious. And what a meal to come home to. Always enjoy the pictures of your cooks.

 

[Rich Dahl]

Take care of your health, we will gladly wait for your always great cooks!

 

[Bob Correll]

I've been down and out a bit myself lately DW, so I can relate, but your post of Emilie's cook perked me up!
Her Kalops looks absolutely Killer!
The photos are eye popping too!

 

[Tim McCann]

That's a good women Daniel!

 

[Alan F]

That looks great Daniel. I want a bowl or two. Recipe please.

 

[JimK]

Great to see your posts again, you two!

Food and pics are fabulous.

 

[Brian Dahl]

One post a week or one post a year: I'll always look forward to the next one!
Take care of yourself and family - that's #1.

 

[russ olin]

Mighty fine dinner to come home to. Looks great.

 

[Wolgast]

First off i bow to you all! Thanks buddies.

Here is the "standard" Recipe for "Skånsk Kalops" butt we add more of everything and a few extra stuffs. And this one is for a stew that feeds 4ppl. Never do only one meal myself couse the leftovers Frozen or not is even better then the original stew.(most stews is)

Alright here we go:

500g (1.1lb) Of any stewable beef. Even used oxtails and its divine. The tougher the meat the better the flavour will be.
1 table spoon of butter. (to fry the meat/veggies)
1 carrot in big peices
1 onion in big peices
1 teaspoon Salt
5 white peppercorns (whole)
10 allspice corns (whole)
1 bay leaf
4 dl water (just under 2 cups)

Before serving taste it and add salt/pepper if needed

Start of with browning the meat and veggies. add the spices/water and let it simmer for 1h untill the meat is fall apart tender. (lid on)

That is what the recipe says. Some ppl lift up the meat carrots and bayleaf´s and mix the rest in a blender to make a smooth sauce then add the meat/carrots again.

We seldom do this. And we add more flavours. Shrooms in any form is great in stews. 50/50 red whine/water is another flavour booster. And to finish it off with some cream rounds it of nicely. Fresh herbs like a twig of thyme is always great aswell. And depending on the meat we cook it around 2h.

Try it out and add stuffs like you like and i bet it will be awesome.

*edit* - And another tip is to put all the peppercorns/leaf´s in a clothbag(like a teabag) so you dont have to chew on whole corns while eating.(if you dont blend that is) And if you dont blend the sauce add some extra of the white/allspice corns just to be sure the flavours are there.

 

[Morgan C.]

Nice work Daniel and Emilie!! Looking good! This cook is right in line with my fall like weather so I will be giving this one a whirl soon!! Love it!! I was just going to ask for the recipe!!yum!!