It’s a small restaurant near Old Town, but we ate a senior citizen dinner so had the restaurant almost to ourselves. The best part of traveling in groups is that you can order more and try more.
We ordered the traditional dishes – Swedish meatballs, sausage, sweetbread and cloudberry soufflé. Everything was delicious. The service was great and the restaurant, while small was very charming. I’d definitely recommend you try Bakfickan if you’re in Stockholm and hungry.
I ended up not being very impressed with the rabbit or the recipe. It’s gamier than chicken, but doesn’t have a lot of meat on the bones like a whole chicken. I mixed up the recipe a bit by using a couple different varieties of potatoes.
Rabbit doesn’t have much flavor to it. It reminded me a lot of a leaner chicken. If I cooked with it again, I’d probably buy it off the bone and cook in curry. I’ve had rabbit curry soup in restaurants before that was very good.
Season the rabbit with salt and pepper and place in a non-corrosive dish. Mince the garlic and mix with the lemon juice, half the rosemary leaves and half a cup of the olive oil. Pour onto the rabbit, turn in the marinade, cover and refrigerate overnight, turning occasionally.
Preheat oven to 350 degrees. Place the rabbit in a roasting pan and pour on the marinade. Cover the rabbit with a piece of foil. Place the potatoes around the rabbit and sprinkle with salt, pepper and remaining rosemary leaves.
Add the remaining oil and toss the potatoes so that they are coated and won’t stick to the bottom of the roasting pan. Roast for 20 minutes then remove the foil from the rabbit. Roast for another 10 to 25 minutes, or until tender and lightly browned.
Sautéing shrimp in butter, salt, pepper and red pepper flakes is always a good idea. I added lion’s mane mushroom for more depth with it’s nutty and seafood flavor. I put rosemary into the butter sauce for a few seconds to add aroma.
I’ve never cooked with squash flower before, but it was fun and turned out great. I pulled the center out of the flower and stuffed it with goat cheese to make my three cheese pesto pizza. There’s mozzarella, parmesan and goat cheese on the pizza.
I admittingly cheat by buying pre-made pizza dough, but the pesto is homemade from basil in my garden. And if you’ve been following me on snapchat (username: kate.greer) these tomatoes are also from my garden.
1 Tablespoon (14g) cold unsalted butter, cut into small cubes
1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
1/3 cup (28g) sliced almonds, such as Diamond of California sliced almonds
optional: coarse sugar for garnish
The crust: defrost a pre-made pie crust.
Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the cherries, raspberries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
Preheat oven to 400°F (204°C)
Make crumble top: Blend 1/2 cup of butter, 1 cup of flour, and 1/4 cup of sugar and 1/4 cup of almond in a food processor. I also added a tablespoon of almond extract for a bit more flavour.
Fill the pie crust with the filling and sprinkle the crumble top over it.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
I’ve linked to the traditional puttanesca recipe. However, I make puttanesca as a way to use up anything I have leftover in my fridge. The one pictured above has yellow and red cherry tomatoes, http://vhealthportal.com/product-category/womens-health/, arugula, grown lamb, and feta cheese. This tossed with cooked angel hair pasta and olive oil, salt and pepper (to taste).