Continuing my Sveedishh craze...
Swedish meatballs with baby potatoes, cream sauce & Lingonberry preserve
None of the elements of the food above is bought from IKEA, thank you very much.
Instead, I handmade everything (except the Lingonberry preserve - I bought that - but still, not from IKEA), even carefully weighing each meatball so that they are uniform in size. I stole the recipe from a scanned Swedish cookbook available online, and since the recipes are all in Swedish (the webmaster of the website translates each recipe into English) and the book looks mighty old (I'd say from the fifties), I think this is pretty much close to the original, home-style Swedish meatballs.
The sauce is especially painful to make - in order to make this sauce, you have to make a brown stock, which basically involves combining meat and bones with bouquet garni (consisting of a handful of herbs and vegetables like turnip, parsnip, leek, celery bla bla bla) - I'd say around 5 kilograms of material in total - all simmered and reduced for 4 hours to yeild a measly 700 ml liquid we call "brown stock".
Just as a nota bene, the brown stock is a base stock for hundreds of European sauces, especially French. You can 'pimp up' brown stock to make other more complicated sauces. Here are some examples:
Brown sauce + meat drippings, and then simmered and reduced for 3 hours = Glace de viande
Glace de viande + other mirepoix, and then simmered, reduced, continuously skimmed for 2 hours = Espagnole sauce
Espagnole sauce + jellied brown stock, and then simmered, reduced, continuously skimmed for 3 hours = Demi-glace sauce
Demi-glace sauce + wine, thme, shallots etc and then simmered for an hour = Bordelaise sauce
Bordelaise sauce + peppercorn + parsley and then simmered for an hour = au Poivre sauce
Therefore, in order to make an au Poivre Sauce, you need to make Bordelaise. In order to make Bordelaise, you need to make Demi-glace sauce. etc etc.
And it goes on and on and on....no wonder French chefs are so pompous. For them to make au Poivre sauce, I'd say the combined time to make it from scratch (like most good restaurants do) is at least 14 hours, not counting preparation time.
Anyway....conclusion...moral of the story:
When you want some nice, home-style Swedish meatballs, just go to IKEA and buy some - it tastes the same as home-made, a lot quicker to prepare, and a HELL lotta cheaper.