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How To Make Delicious Danish Red Cabbage!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will learn how to make Delicious Danish Red Cabbage!

Danish red cabbage in a gold rimmed bowl
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You Will Want To Make This Jewel of a Dish!

Danish Red Cabbage is a jewel of a dish! This wonderful side dish is:

  • Absolutely an explosion of tangy and sweet flavors!
  • Beautiful to behold
  • A perfect way to enjoy red cabbage
  • Easy to make with just a few ingredients needed
  • Great as an accompaniment to your favorite roasts
  • Wonderful to add to roast pork or roast sandwiches

I promise you will love this delicious red cabbage, prepared the Danish way!

Danish red cabbage in a gold rimmed bowl

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. This is how I was introduced to Danish Red Cabbage, also known as Rødkål. Rødkål is food #58 in my Project!

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die by Mimi Sheraton

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried Rødkål, or Danish Red Cabbage before, please be sure to take the time to enjoy this MUST try food!

What Ingredients Will I Need To Make Danish Red Cabbage?

sliced red cabbage in a white bowl, red wine vinegar, brown sugar, an apple, stick of butter, goose fat, and red currant jam

You will only need 8 ingredients to make this braised red cabbage dish. The ingredients are:

  • Red cabbage
  • Red wine vinegar (can sub regular vinegar)
  • Water
  • Brown sugar
  • Salt
  • Butter
  • An apple
  • Red Currant Jam or Red Currant Jelly
  • Goose, duck, or bacon fat (optional ingredients but oh so good!)

The red currant jelly is included to give the cabbage a bit of a gloss. I found Red Currant Jam and decided to use that instead. The results were spectacular! Feel free to use either one.

Goose, duck, or bacon fat are optional ingredients. However if you have one of these on hand I highly recommend adding it! The fat helps to impart a richness to the dish and yes, it's a bit decadent!

Now allow me to show you the easy method to make this delicious red cabbage dish!

Instructions For This Braised Cabbage Dish

Honestly, it couldn't be easier to make this dish. The hardest thing is slicing the cabbage!

Begin by soaking sliced red cabbage in your red wine vinegar (or vinegar) in a large pan for around 15 minutes. It's my understanding that this will help the cabbage to keep its red color. We want do to everything we can to preserve the beautiful color of this dish.

Sliced red cabbage and red wine vinegar in a pot with blue tongs on the side

While the cabbage is soaking in the vinegar, dice the apple and sauté it for around 10 minutes in melted butter.

diced apple sautéing in a pan with butter

After soaking for 15 minutes, add the water, sugar, salt, sautéed apple, and animal fat (if using) to the red cabbage.

Sliced red cabbage, diced applies, and brown sugar in a pot

Bring this to the boil, and then simmer covered for 45 minutes. After 45 minutes, remove the lid and then add the red currant jam (or jelly), and then simmer for an additional 15 minutes, or until the cabbage is mostly dry. Taste and adjust for salt at this time.

sliced red cabbage and apples in a pot with red currant jam

Your jewel of a dish is now ready to serve!

How To Serve Danish Red Cabbage!

Danish red cabbage is perfect served alongside your favorite roast. In Denmark this is a staple at Christmas time served with Christmas goose, duck, or pork.

We enjoyed ours with some Scandinavian meatballs and mashed potatoes.

Danish red cabbage served with mashed potatoes and meatballs, with salad and fruit in the background

This side dish can be eaten hot or cold. It's also great to add to roast beef or roast pork sandwiches!

Be sure to try Rødkål, or Danish Red Cabbage, one of the 1,000 Foods To Eat Before You Die!

Some Other Foods You May Enjoy!

Enjoy A Rich and Delicious Roasted Goose!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background
#56 Roasted Goose With Sage and Onion Stuffing

Icelandic Fish Stew!

Icelandic Fish Stew including cod, potatoes and chopped green onions in a gold rimmed bowl

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Danish red cabbage in a white bowl with a gold rim

Delicious Danish Red Cabbage!

Grace
Danish Red Cabbage is a jewel of a dish! It's an explosion of tangy and sweet flavors and is a perfect accompaniment to your favorite roasts!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Cabbage Soaking Time 15 mins
Total Time 1 hr 25 mins
Course accompaniment, Side Dish
Cuisine Danish, European
Servings 6 people
Calories 83 kcal

Equipment

  • 1 Large covered pan

Ingredients
  

  • 1 lb red cabbage sliced thinly
  • ¾ cup red wine vinegar can sub regular vinegar
  • ¼ cup brown sugar
  • ½ ts salt
  • ¼ cup water
  • 2 tablespoon butter
  • 1 apple diced (do not have to peel)
  • ¼ cup red currant jam or jelly
  • 2 tablespoon goose, duck, or bacon fat purely optional but imparts a great richness to this dish!

Instructions
 

  • Begin by soaking sliced red cabbage in your red wine vinegar (or vinegar) in a large pan (that has a cover) for around 15 minutes. (You will use this pan to cook the cabbage.) It's my understanding that this will help the cabbage to keep its red color. We want do to everything we can to preserve the beautiful color of this dish.
    Sliced red cabbage and red wine vinegar in a pot with blue tongs on the side
  • While the cabbage is soaking in the vinegar, dice the apple and sauté it for around 10 minutes in melted butter (in a separate pan) on a medium heat.
    diced apple sautéing in a pan with butter
  • After soaking for 15 minutes, add the water, sugar, salt, sautéed apple, and animal fat (if using) to the red cabbage. Bring this to the boil, and then simmer covered for 45 minutes.
    Sliced red cabbage, diced applies, and brown sugar in a pot
  • After 45 minutes, remove the lid and then add the red currant jam (or jelly), and then simmer uncovered for an additional 15 minutes, or until the cabbage is mostly dry. Taste and adjust for salt at this time.
    sliced red cabbage and apples in a pot with red currant jam
  • Your jewel of a dish is now ready to serve!
    Danish red cabbage served with mashed potatoes and meatballs, with salad and fruit in the background

Notes

You can use either red currant jam or jelly.
The animal fat is purely optional, but highly recommended!
Danish red cabbage is perfect served alongside your favorite roast. In Denmark this is a staple at Christmas time served with Christmas goose, duck, or pork.
This side dish can be eaten hot or cold. It's also great to add to roast beef or roast pork sandwiches!
 

Nutrition

Calories: 83kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 225mgPotassium: 247mgFiber: 2gSugar: 15gVitamin A: 868IUVitamin C: 45mgCalcium: 51mgIron: 1mg
Keyword cabbage, red cabbage, side dish, vegetable side dish
Tried this recipe?Let us know how it was!

A Wonderful Icelandic Recipe For Icelandic Fish Stew!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will discover an awesome Icelandic Recipe for Icelandic Fish Stew!

Icelandic Fish Stew including cod, potatoes and chopped green onions in a gold rimmed bowl
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This Fish Stew From Iceland Is One Of The Best Icelandic Recipes!

The fish stew pictured above is not just any fish stew. This is Icelandic fish stew (with a bit of a twist). Now, Icelanders know a thing about fish. Fish is one of the main foods that sustains Icelanders.

You'll absolutely want to make this dish for the following reasons:

  • First off, it's simply delicious!
  • It's super easy to make with only a few ingredients needed
  • Hearty and comforting, this stew is perfect for warming up on a cold day
  • It's rich and creamy with the addition of some Emmentaler cheese as well as cream
  • Perfect for lovers of fish, especially cod or haddock!
  • You'd like to try an awesome Icelandic recipe!

What Is Icelandic Fish Stew Called In Iceland?

Icelanders call this stew Plokkfiskur. Plokkfiskur actually means "plucked fish" and it is a very traditional dish in this magnificent North Atlantic island.

It is also called "Icelandic Fish Pie," and some versions I have seen are much more dense and casserole-like.

Whatever the name, this dish is significant to the people of Iceland. From grapevine.is: "at its essence, Plokkfiskur is about making the most of straightforward ingredients and providing something hearty and nourishing for hard-working people. Simple and satisfying, many would argue that Plokkfiskur is the best way to enjoy the catch of the day."

Icelandic Fish Stew including cod, potatoes and chopped green onions in a gold rimmed bowl and bread in the background

A Modern Take On Plokkfiskur

There are many versions of Plokkfiskur, however they pretty much all contain fish, onions, and potatoes.

I offer a modern take on Icelandic fish stew. In addition to the basics, I add some curry powder for a bit of a kick. And instead of milk, I include cream and some Emmentaler cheese for extra richness. 🧀

What Ingredients Are Needed To Make This Icelandic Recipe?

The ingredients you will need to make Plokkfiskur are:

  • Cod (or haddock)
  • Onions
  • Baby potatoes (I used a colorful medley for extra appeal)
  • Chicken or fish stock
  • Cream
  • Butter
  • Curry powder (I highly suggest S&B Curry Powder)
  • Emmentaler cheese
  • Salt (to taste)
  • Pepper (to taste)
  • Green onions - as a garnish
baby potatoes, cod on a white plate, emmentaler cheese, onion, S&B curry powder, chicken broth, and heavy whipping cream

Now all you need is about 30-40 minutes to get this hearty fish stew on the table to enjoy!

Easy Instructions!

Making Icelandic fish stew is SUPER EASY! Here we go!

Begin by placing your cod or haddock in a large skillet that has a cover. Add water to cover the fish, some salt, then bring to the boil and simmer on medium for around 10 minutes. When finished the fish will be nice and flaky.

a piece of cod in a skillet
Cod ready to boil
flaky cod in water in a skillet
Cooked and flaky cod

While the fish is cooking, in a separate pot sauté diced onions in butter until softened. Then you will add the stock and potatoes. Bring this to the boil, and then simmer until the potatoes are fork tender (around 20 minutes).

fish stew broth with baby potatoes and a blue spoon
Add broth and potatoes to the diced onions
fish stew broth in a pot with a fork holding a fork tender baby potato in the foreground
Cook until the potatoes are fork tender

Try to ensure that the potatoes are fairly uniform in size. If you are using baby potatoes, then you may need to cut any larger ones in half so that they are about the same size.

Lastly, it's time to add the fish and the wonderful seasonings and creamy ingredients!

flaky cod added to fish stew in a pot
Add the cooked fish and break it up in the broth
icelandic fish stew containing cod, baby potatoes, cream, pepper, and curry powder with a blue cooking utensil
Add seasonings, cream, and cheese!

Stir to combine, and get ready to feast on this DELISH fish stew!

What To Serve With Icelandic Fish Stew

I recommend recommend serving this hearty fish stew with bread and a lovely salad to go along with it.

Lovely served with baguettes to mop up the soup!

This is a delightful fish stew which your whole family will love! Don't forget to garnish with some green onions. 😀

Some Other Icelandic Recipes You May Enjoy!

DELISH Icelandic Baked Fish!

cod topped with a creamy sauce, panko, dill, and a lemon wedge on the side

Icelandic Rye Bread Ice Cream

Rye bread ice cream in a glass with some rye bread in the background
#40 Cawl Cennin

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😀

Skál!

Grace

Icelandic Fish Stew including cod, potatoes and chopped green onions in a gold rimmed bowl and bread in the background

The Great Icelandic Fish Stew!

Grace
This hearty stew is beloved by Icelanders! Here is a modern take on this traditional dish which is creamy, cheesy, and absolutely scrumptious!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine European, icelandic
Servings 4 people
Calories 405 kcal

Equipment

  • Large covered skillet to cook the fish
  • large pot to cook the stew

Ingredients
  

  • 1 lb cod can also use haddock
  • 1 onion large
  • 1 lb baby potatoes I used a colorful medley! Try to keep the potatoes a uniform size, so you may need to cut some of the larger ones down. Can also use russet potatoes (peeled and cut into smallish pieces)
  • 3.5 cups chicken or fish stock may add additional ½ cup to make 4 cups if you prefer more broth
  • ½ cup heavy cream can use milk if you prefer
  • 3 tablespoon butter
  • 1 ts curry powder S&B is a great one to use!
  • 1 cup Emmentaler cheese grated
  • salt to taste and also to cook the fish wish
  • pepper to taste
  • green onions sliced as a nice garnish!

Instructions
 

  • Begin by placing your cod or haddock in a large skillet that has a cover. Add water to cover the fish, and around ½ ts salt, then bring to the boil and simmer on medium (covered) for around 10 minutes. When finished the fish will be nice and flaky. Drain the water from the fish.
    flaky cod in water in a skillet
  • While the fish is cooking, in a separate pot melt the butter on medium high heat. Add the diced onions and sauté around 5 minutes until softened.
    diced onion and butter in a pot
  • Then you will add the stock and potatoes. Bring this to the boil, and then simmer (uncovered) until the potatoes are fork tender (around 20 minutes).
    fish stew broth in a pot with a fork holding a fork tender baby potato in the foreground
  • Next add the cooked fish to the pot and stir to break it up a bit.
    flaky cod added to fish stew in a pot
  • Lastly, it's time to add the cream, grated Emmentaler, and curry powder. Stir to combine, then add salt and pepper to taste!
    icelandic fish stew containing cod, baby potatoes, cream, pepper, and curry powder with a blue cooking utensil
  • Enjoy this delicious and hearty stew with some nice crusty bread!
    icelandic fish stew with fish on a spoon and baguettes and salad in the background

Notes

The nutrition information does not include salt that is added to taste and also assumes using unsalted broth.  
Feel free to substitute Jarlsberg for the Emmentaler if you wish.  You could lighten this up by subbing milk instead of cream.
If curry tastes are not your thing, by all means you can leave this out and just season with salt and pepper to taste.
Skál!

Nutrition

Calories: 405kcalCarbohydrates: 25gProtein: 31gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 116mgSodium: 144mgPotassium: 1052mgFiber: 3gSugar: 3gVitamin A: 733IUVitamin C: 26mgCalcium: 286mgIron: 2mg
Keyword cod, Fish, fish stew, icelandic stew, seafood
Tried this recipe?Let us know how it was!

Why I LOVE My Lurvz Silicone Utensil Set!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about why I love my Lurvz Silicone Utensil set and why you will love this set too! This set was a gift from Lurvz and all opinions are my own.

Lurvz Silicone Utensils on a wooden board

I Love My Lurvz, And You Will Too!

These silicone cooking utensils from Lurvz has totally upped my cooking game! They are super stylish, resilient, and they are incredible! I have used them almost exclusively in my cooking since I received them a few months ago, and can't rave about them enough!

I love them, and I know you will too!

A Stylish Addition To My Kitchen

I was introduced to Lurvz when they reached out to me and asked if I would like to try out their silicone utensil set. There was no hesitation on my part! One look at these stylish utensils and I couldn't wait to place them on my kitchen counter and show them off, much less cook with them!

Once they arrived I showed them off and put them to use right away!

What Silicone Utensils Are Included In This Set?

The set includes practically every tool you need in the kitchen (descriptions are from Lurvz):

  • Oil brush: Used to apply sauces, flavorful glazes, and other liquids to your food. Even tomato paste on your pizzas!
  • Salad spoon: Makes it easier to mix and serve salads quickly and easily.
  • Spatula: Perfect for cleaning out dishes, mixing food, and spreading frosting.
  • Spaghetti server: Grips those slippery noodles that keep slipping off
  • Slotted spoon: Allows wet foods to be pulled out as the excess liquid is drained out of the holes
  • Solid spoon: Serve or stir soup or other hot food from a pot with this handy utensil.
  • Soup ladle: Makes pouring soups and beverages from your deep cookware a snap.
  • Turner: Used for tasks such as lifting food, turning, and flipping.
  • Slotted Turner: Ideal for flipping meat, scraping pots, or combining ingredients
  • Whisk: Ideal for mixing components like eggs and whipping cream
  • Food Tongs: The tool you'll need if you want to lift and hold onto anything.
  • Storage Barrel: Keeps all of your favorite utensils in one place.
Entire set of Lurvz silicone utensils laid out on a wooden board with their storage barrel in the background

Features Of These Lurvz Utensils

Moreover, now let me tell you about some of the fantastic features of these utensils!

For example, these utensils are:

  • Heat resistant (up to 356°F (180°C))
  • Non scratch
  • Stain and odor resistant
  • Eco friendly
  • Dishwasher safe
  • So light, sturdy, and durable
  • Super easy to clean
  • Non breakable
  • You can store them by hanging, place in a drawer, or display in the beautiful Storage Barrel which accompanies the set!

Lurvz Utensils In Action!

So, I have put these utensils to heavy use and they look as good today as when I first got them! Clean up is a breeze and quite frankly they are a total JOY to use! Here are some of these utensils in action in my kitchen!

Tomatoes and zucchini with Lurvz turner
Turner breaking up tomatoes
Broth with Lurvz soup ladle
Soup ladle
Egg and broth in a white bowl with Lurvz whisk
Whisk
Spaghetti with Lurz silicone spaghetti server
Spaghetti server

I had concerns when I decided to try using some of the utensils to cook Korean dishes that include red pepper powders and pastes which tend to stain. However, no worries! After using them they cleaned up perfectly!

Korean tofu broth with Lurvz solid spoon
This Lurvz solid spoon cleaned up perfectly even after using it in this Korean Tofu Stew!

In addition, to really see these in action, please view this video. 😊

Cook With Passion and Serve With Love! (From Lurvz)

Above all, I love Lurvz's philosophy: "Cook With Passion, and Serve With Love!" The kitchen, meals, and memories made while cooking and enjoying food really are the heart of the household.

This wonderful set is available at Amazon.com. Click here to find out more information about these utensils and to enjoy a set for yourself and your family!

Thank you Lurvz for gifting me with your wonderful utensils to try out they are my absolute FAVE and I can't live without them!

Happy Cooking!

Grace

How To Pick and Roast Chestnuts

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will find some information about how to roast chestnuts!

chestnuts in a gold rimmed bowl with greenery behind it

Ah chestnuts. These festive nuts have such an irresistible flavor! They are the perfect seasonal treat! And you don't have to roast them over an open fire, you can roast them in your oven!

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What Are Chestnuts?

From Wikipedia: "The chestnuts are the deciduous trees and shrubs in the genus Castanea, in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce."

I will discuss them from a culinary perspective in this post. These delicious nuts have a buttery, sweet, and meaty flavor. Their taste is unlike any other nut and completely distinctive!

They are available seasonally from around the fall through early winter. I believe part of the reason they are so prized is their seasonality and relatively short time frame of availability. So be sure to enjoy some while they are in season!

How To Pick Chestnuts At The Store

When in season, it's my belief that it is best for you to pick chestnuts at the store individually and not already bagged.

a display of Italian chestnuts
a bag of Italian chestnuts

You should select chestnuts that feel heavy for their size, and do not rattle around in their shells. If they rattle around then they are too old.

Try to pick chestnuts that have a smooth and shiny surface, without any apparent mold.

Please allow me to say there is nothing wrong with chestnuts that have already been bagged. However, selecting your own gives you more control that the nuts you select are good choices for roasting and enjoying.

Don't Wait To Enjoy Your Chestnuts!

Once you have chosen some prize chestnuts for roasting, it's best to not wait too long to use them. Unfortunately they tend to spoil rather quickly. Therefore, try to roast them as soon as you can. If you aren't able to do so in the few days after bringing them home, then you can store them in the fridge to prolong freshness.

Once I made the mistake of leaving my bagged chestnuts out too long. When I roasted them they were moldy and not edible. Please don't make the same mistake as I did. 😐

moldy chestnuts
Moldy chestnuts 😕

Simple Steps To Roasting Chestnuts in Your Oven

Now it's time to pop your chestnuts in your oven! It's pretty simple...the main thing to remember is to make a small incision into them prior to roasting. If this is not done, they will explode!

  1. Preheat your oven to around 375F to 400F. Make an incision into the round side of each chestnut. Use a sharp knife, and please be careful! The incision should be a small cross such as pictured below.
Hand holding a chestnut with a cross incision with more chestnuts in the background

2. Place the chestnuts (with incisions) on a rimmed baking tray lined with some parchment paper and bake for around 15 minutes - 30 minutes. Why such a wide range of time? Please be aware that smallish chestnuts will take less time to roast than larger ones. Keep an eye on them so they don't burn.

They are ready when the cut part pops up nicely!

roasted chestnuts on parchment paper

3. Peel and enjoy! The best way to peel them is when they are hot. You can use a kitchen towel to help protect your fingers. Be sure to take the outer shell off as well as the thin papery skin between the nut and the shell.

Roasted chestnuts in a gold rimmed bowl

Enjoy the beautiful, seasonal, and delicious treat which is the Roasted Chestnut!

What Country Produces The Most Chestnuts?

China dominates the chestnut market! AtlasBig.com states that China produces more than 75% of the world's chestnuts! They state that China produces around 1.8 million tonnes production per year. Spain comes in at a very distant second with 188,930 tonnes yearly production! Incredible!

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. The Chestnut is food #57 in my Project! It was most enjoyable roasting these festive nuts at home in my oven for the first time. It certainly won't be the last!

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So if you haven't tried chestnuts before, please be sure to take the time to enjoy this MUST try food!

Some Other Foods You May Enjoy!

Cape Gooseberry - 1,000 Foods To Eat Project!

Cape Gooseberry in a glass bowl with a few scattered around
#39 Cape Gooseberry

Yuzu - 1,000 Foods to Eat Project

Yuzu in a plastic container
#31 Yuzu

Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! For a list of the foods tried so far visit the 1,000 Foods to Eat Project page.

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

roasted chestnuts in a gold rimmed bowl

How To Roast Chestnuts

Grace
Roasting chestnuts in your oven is super duper easy! Select some prime chestnuts for roasting, then pop them in your oven and enjoy one of the most delicious seasonal treats!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Snack, treat
Cuisine Italian
Servings 6 people
Calories 148 kcal

Equipment

  • Oven
  • rimmed baking tray

Ingredients
  

  • 1 pound chesnuts

Instructions
 

  • Preheat your oven to around 375F to 400F. Make an incision into the round side of each chestnut. Use a sharp knife, and please be careful! The incision should be a small cross such as pictured below.
    Hand holding a chestnut with a cross incision with more chestnuts in the background
  • Place the chestnuts (with incisions) on a rimmed baking tray lined with some parchment paper and bake for around 15 minutes - 30 minutes. Why such a wide range of time? Please be aware that smallish chestnuts will take less time to roast than larger ones. Keep an eye on them so they don't burn. They are ready when the cut part pops up nicely!
    roasted chestnuts on parchment paper
  • Peel and enjoy! The best way to peel them is when they are hot. You can use a kitchen towel to help protect your fingers. Be sure to take the outer shell off as well as the thin papery skin between the nut and the shell.
    Roasted chestnuts in a gold rimmed bowl

Notes

The time you will need to roast the chestnuts will vary depending upon your oven and the size of the chestnuts.
Smaller chestnuts require less roasting time than larger chestnuts.
Be sure to remove the papery skin that lies between the nut and the shell prior to eating.  The best way to remove this is when they are hot.  Use a kitchen towel to protect your hands.
Enjoy this seasonal treat! 

Nutrition

Calories: 148kcalCarbohydrates: 33gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 366mgVitamin A: 20IUVitamin C: 30mgCalcium: 14mgIron: 1mg
Keyword chestnuts, nuts, roasted nuts
Tried this recipe?Let us know how it was!

DELISH Icelandic Baked Fish!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will find an easy and delicious recipe for Icelandic Oven Baked Fish!

cod topped with a creamy sauce, panko, dill, and a lemon wedge on the side

Iceland is an island located in the North Atlantic Ocean. As you can imagine, fish is one of the main foods that sustains Icelanders. Here, I would like to share a simple recipe for a delicious Icelandic Oven Baked Fish.

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Why Make This Fish?

You will absolutely want to make this fish if you:

  • Desire a delicious meal!
  • Love fish!
  • Want a quick and easy dinner solution!
  • Are keen on trying out an Icelandic recipe!

Please allow me to show you how easy, quick and delicious this Icelandic Oven Baked Fish is!

🥘 What Ingredients Do I Need For This Dish?

The list of ingredients you will need is super short!

Rainbow trout fillets seasoned with pepper and salt, a bowl of lemon juice, panko in a white bowl, Emmenthaler cheese, dijon mustard, cream, and dill in a yellow bowl

To make this delish fish dish you will need:

  • White fish fillets - Pictured here is rainbow trout but I have also used cod which is great for this dish and is more traditional
  • Emmentaler cheese (can sub Jarlsberg)
  • Lemon
  • Panko
  • Dijon mustard
  • Heavy Cream
  • Butter or olive oil
  • Fresh dill
  • Salt and pepper

I promise the combination of these ingredients is so luscious! Now let's make some Icelandic Oven Baked Fish!

🔪The Method To Make This Wonderful Icelandic Recipe!

Start by preheating your oven to 350F. Next, season your fish fillets generously with salt and pepper. Place them in a baking tray which has been lined with aluminum foil and greased with a bit of butter or olive oil. Then pour freshly squeezed lemon juice over the fish.

Fish fillets seasoned with salt and pepper and lemon juice and placed in a tray lined with aluminum foil
I'm a bit heavy on the pepper! Please season to your own tastes.

Now add grated Emmentaler (or Jarlsberg) cheese.

fish fillets seasoned with salt and pepper and covered with grated Emmentaler cheese

Combine Dijon mustard, heavy cream, and fresh dill in a small bowl. Pour this over the cheese laden fish fillets.

cream, mustard, and dill in a yellow bowl with a spoon
fish fillets covered with cheese and a cream sauce in a baking tray lined with Aluminum foil

The final step prior to baking is to add panko.

fish fillets covered with panko and placed in a baking dish lined with Aluminum foil

Now bake for around 30-35 minutes. The time needed to cook your fish will vary according to your oven and the thickness of the fish that you use. My thin rainbow trout took around 30 minutes to cook.

While it's baking, prepare yourself to enjoy a fantastic fish dish!

What To Serve With Icelandic Oven Baked Fish!

Cod topped with cream sauce, panko and dill on a gold rimmed plate and two lemon wedges
Baked Fish Dish Made With Cod
Oven baked fish with mashed potatoes and a lemon wedge on a white plate with a salad in the background
Baked Fish Dish Made With Rainbow Trout

Ta da! Your fish is now ready to enjoy!

Be sure to have some extra wedges of lemon to squeeze over your fish, and garnish with extra dill if you have it.

I suggest some fluffy mashed potatoes to accompany your Icelandic fish masterpiece. Buttered egg noodles or roasted potatoes would also work well.

This dish has a light and delicate delicious flavor, and I dare say it melts in your mouth. The cheese and cream add an extra amount of decadence to this fish as well.

Njóttu matarins! ("Enjoy your food in Icelandic!")

Frequently Asked Questions

What fish should I use for this recipe?

Use a white fish fillet to make this recipe. Cod is an awesome choice as is rainbow trout.

Is it better to bake this fish covered or uncovered?

Bake this fish uncovered. However, if you see the panko topping start to burn toward the end of cooking time, then you can cover loosely with some aluminum foil.

Some Other Recipes You May Enjoy!

Glorious Goose Fat Roasted Potatoes

Goose Fat Potatoes in a white serving dish

Delicious and Easy Kochani Oven Baked Rice

oven baked rice in a cast iron skillet

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers! Skál!

Grace

Cod topped with cream sauce, panko and dill on a gold rimmed plate and two lemon wedges

DELISH Icelandic Baked Fish!

Grace inspired by and adapted from "Delicious Icelandic Recipes" from guidetoiceland.is
Iceland loves their fish! Here is a delicious recipe for Icelandic Oven Baked Fish that your whole family will love as well!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine icelandic
Servings 3 people
Calories 544 kcal

Equipment

  • 1 Large baking dish

Ingredients
  

  • 1 pound white fish fillets I have used both rainbow trout (3 fillets) and cod which (2 different times I have made this) is more traditional and perfect for this dish!
  • 1 cup Emmentaler cheese grated (can sub Jarlsberg)
  • 1 lemon halve the lemon and squeeze the lemon juice from ½ of the lemon; reserve the other half for wedges to serve with the baked fish
  • ½ cup panko
  • 2 tablespoon Dijon mustard
  • ¾ cup heavy cream
  • ½ tablespoon butter or olive oil to grease the baking dish
  • 1 ts fresh dill plus some additional to use as garnish
  • salt to taste
  • pepper to taste

Instructions
 

  • Start by preheating your oven to 350F. Next, season your fish fillets generously with salt and pepper. Place them in a baking tray which has been lined with aluminum foil and greased with a bit of butter or olive oil. Then pour freshly squeezed lemon juice (from half of your lemon) over the fish.
    Fish fillets seasoned with salt and pepper and lemon juice and placed in a tray lined with aluminum foil
  • Now add grated Emmentaler (or Jarlsberg) cheese.
    fish fillets seasoned with salt and pepper and covered with grated Emmentaler cheese
  • Combine Dijon mustard, heavy cream, and fresh dill in a small bowl.
    cream, mustard, and dill in a yellow bowl with a spoon
  • Pour this over the cheese laden fish fillets.
    fish fillets covered with cheese and a cream sauce in a baking tray lined with Aluminum foil
  • The final step prior to baking is to add panko.
    fish fillets covered with panko and placed in a baking dish lined with Aluminum foil
  • Now bake for around 30-35 minutes. The time needed to cook your fish will vary according to your oven and the thickness of the fish that you use. My thin rainbow trout took around 30 minutes to cook.
    Oven baked fish with mashed potatoes and a lemon wedge on a white plate with a salad and fruit in the background

Notes

Enjoy this super easy Icelandic Oven Baked Fish when you want a lush, delish, and quick dinner!
Great served with fluffy mashed potatoes or perhaps some buttered egg noodles.
Skál! Cheers!

Nutrition

Calories: 544kcalCarbohydrates: 15gProtein: 43gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 190mgSodium: 358mgPotassium: 615mgFiber: 2gSugar: 2gVitamin A: 1214IUVitamin C: 20mgCalcium: 373mgIron: 2mg
Keyword baked fish, Fish, seafood
Tried this recipe?Let us know how it was!

SUPERB Mashed Black Eyed Peas!

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here you will find a SUPERB canned black eyed peas recipe for Mashed Black Eyed Peas!

Mashed Black Eyed Peas in a gold rimmed bowl
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If You Love Black Eyed Peas Then You MUST Make This Recipe!

Are you a black eyed pea lover? Then you MUST make this canned black eyed pea recipe! It's super fun to try black eyed peas in a whole new way!

These mashed black eyed peas are:

  • DELISH!
  • Great as a super healthyish side dish! (contains bacon 😃); WebMD.com has a great article on the health benefits of black eyed peas!
  • Ready in about 30 minutes (using canned black eyed peas)
  • Rich with the taste of bacon and your favorite Cajun seasoning! (you can sub a different seasoning or season with just salt and pepper)
  • Spicy with the addition of jalapeno peppers!

Read on to find out what you will need to make this superb side dish!

What Ingredients Are Needed To Make These Mashed Black Eyed Peas?

Here are the ingredients you will need to make this dish:

  • Canned black eyed peas
  • Bacon
  • Onion
  • Garlic
  • Jalapeno peppers
  • Salt, pepper, and Cajun seasoning
Cooked black eyed peas, cut up bacon, garlic cloves, onion, and jalapeno peppers

You may already have most of these items in your pantry! 😊. So let's give this a try!

Simple Steps To A Delish Side Dish!

Follow these 4 simple steps to a DELISH side dish!

  1. Cut up 3 pieces of bacon and fry until mostly crispy. Remove the bacon and drain on a paper towel.
crispy small pieces of bacon on a blue slotted turner in a frying pan

2. Add minced onion, garlic, and jalapeño's to the bacon fat and stir until softened.

minced onion, garlic, and jalapeno peppers in a frying pan

3. Now add the black eye peas (drained) to the mixture and season with Cajun seasoning, salt, and pepper to taste. Stir to heat through.

black eyed peas, minced onion, garlic, and jalapeno peppers in a frying pan with a blue silicone utensil

4. It's time to mash! Slightly mash the black eyed peas with a masher or the back of a spatula. Aiming for a mixture of mashed and coarser peas is quite nice, but you can mash away to your heart's content for a smoother mixture.

black eyed peas, minced onion, garlic, and jalapeno peppers in a frying pan with a blue silicone utensil mashing the beans

Add the bacon back in and give it a good stir. Adjust for seasoning and now your delish Mashed Black Eyed Peas are ready to serve!

What To Serve With These Healthy Peas!

Mashed Black Eyed Peas in a gold rimmed bowl

This dish makes a great side for almost any main! It's particularly great to serve alongside chicken. I would like to suggest an awesome Cajun Smothered Chicken for your consideration.

However you decide to serve it, please enjoy the rich and creamy deliciousness of this black eyed pea dish!

Some Other Recipes You May Enjoy!

Cajun Smothered Chicken

Cajun Smothered Chicken cooking in a cast iron pan

Cajun Smothered Cabbage

Cajun Smothered Cabbage in a gold rimmed bowl

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.  😃

Cheers!

Grace

Mashed Black Eyed Peas in a gold rimmed bowl

SUPERB Mashed Black Eyed Peas!

Grace
Black eyed pea lovers rejoice! This Mashed Black Eyed Pea recipe (using canned black eyed peas) makes for a super delish and healthy(ish) side dish! Ready in 30 minutes to serve with your favorite mains!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course accompaniment, Side Dish
Cuisine American
Servings 5 servings
Calories 17 kcal

Equipment

  • 1 Skillet

Ingredients
  

  • 2 16 oz cans black eyed peas
  • 3 slices bacon cut up into small pieces
  • 1 small onion minced
  • 1-2 jalapeno peppers minced (can omit if you prefer a less spicy dish)
  • 5 cloves garlic minced
  • salt to taste
  • pepper to taste
  • Cajun seasoning to taste

Instructions
 

  • Cut up 3 pieces of bacon and fry on a medium high heat until mostly crispy (around 5-10 minutes). Remove the bacon and drain on a paper towel.
    crispy small pieces of bacon on a blue slotted turner in a frying pan
  • Lower to a medium heat. Add minced onion, garlic, and jalapeño's to the bacon fat and stir often until softened (around 5 minutes).
    minced onion, garlic, and jalapeno peppers in a frying pan
  • Drain the black eyed peas. Now add the black eye peas to the mixture and season with Cajun seasoning, salt, and pepper to taste. Give it a good stir, then allow to heat through stirring once in awhile for around 5 minutes.
    black eyed peas, minced onion, garlic, and jalapeno peppers in a frying pan with a blue silicone utensil
  • It's time to mash! Slightly mash the black eye peas with a masher or the back of a spatula. Aiming for a mixture of mashed and coarser beans is quite nice, but you can mash away to your heart's content for a smoother mixture.
    black eyed peas, minced onion, garlic, and jalapeno peppers in a frying pan with a blue silicone utensil mashing the beans
  • Add the bacon back in and give it a good stir. Adjust for seasoning and now your delish Mashed Black Eyed Peas are ready to serve!
    Mashed Black Eyed Peas in a gold rimmed bowl

Notes

This side dish is a wonderful accompaniment to your favorite mains!  
Use canned black eyed peas for convenience, or make your own from dried black eyed peas using the instructions on the package.  If you use dried, then 8 oz of dried beans will give you approximately 4 cups of cooked beans. 
Feel free to adjust the amount of bacon and jalapeno peppers to suit your tastes.
Enjoy! 

Nutrition

Calories: 17kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 2mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 31IUVitamin C: 5mgCalcium: 9mgIron: 1mg
Keyword beans, black eyed peas
Tried this recipe?Let us know how it was!

Glorious Goose Fat Roasted Potatoes

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post sings the praises of Goose Fat Roasted Potatoes!

Goose Fat Potatoes in a white serving dish
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Goose Fat Is Liquid Gold!

One of the absolute joys of roasting a goose is all of the glorious goose fat that you will get from the roasting!

Some would call the goose fat "liquid gold." I am one of those!

goose fat in a clear bowl
Goose fat does look like liquid gold!

Goose fat used in roasting potatoes is considered the "gold standard." If you have some goose fat, then trust me you will want to roast as many potatoes with it as you can!

Here I will detail how to make Goose Fat Roasted New Potatoes. It's super simple and oh so very rich and delicious! They will be slightly crispy and they will melt in your mouth as well!

What Ingredients Will I Need To Make These Perfectly Indulgent Potatoes?

You only need 4 ingredients (5 if you want to garnish with cheese) to make this delicious roasted new potato dish! They are:

Colorful new potatoes in a brown bowl
  • New potatoes (I like to use a colorful new potato medley)
  • Goose fat (from a roasted goose or you can also purchase it here from Amazon)
  • Salt
  • Pepper
  • Parmigiano Reggiano (grated for garnish, if desired)

It's time to preheat your oven to 425F and get roasting!

How To Roast The New Potatoes

We want to begin by getting the new potatoes to be around the same size as much as you can. If necessary, go ahead and cut some of the larger potatoes (if any) to get them the same size as the smaller potatoes.

Then place some goose fat in a baking dish and put it in your preheated oven. When the fat gets hot (you will hear it sizzle!) remove the dish, and place the new potatoes in the goose fat. Cover the new potatoes with the goose fat by tossing them around in the fat, and then season with some salt and pepper.

  • Melted goose fat on a sheet of aluminum foil
  • Colorful pieces of new potatoes in goose fat with salt and pepper sprinkled over them on a sheet of aluminum foil

Now roast the potatoes for around 30-40 minutes. Every 10-15 minutes toss them again so that the pieces are evenly cooked and browned.

Roasted new potatoes seasoned with salt and pepper on a sheet of aluminum foil

Your delicious new potatoes are now ready to enjoy!

What To Serve With Your Goose Fat Roasted Potatoes

Honestly these are so good that I like to eat them on their own as a snack!

They are also a superb accompaniment to your favorite roast!

goose fat roasted potatoes along with goose meat and sage and onion stuffing on a white plate with various desserts in the background such as chocolate pretzels, caramel corn, cookies, and pomegranate seeds
Goose Fat Roasted Potatoes With Roast Goose and Sage and Onion Stuffing

Increase The Deliciousness With Parmigiano Reggiano!

Grating some Parmigiano Reggiano over the top of these potatoes ups the deliciousness a notch! The salty and cheesy flavors of the Parmigiano Reggiano are just heavenly as a garnish.

Goose Fat Roasted Potatoes in a white dish with Parmigiano Reggiano grated over the top as a garnish

I very much hope that you will indulge in some Goose Fat Roasted Potatoes soon!

Some Other Recipes You May Enjoy!

Enjoy A Rich And Delicious Roasted Goose!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

How To Make Delicious Sage and Onion Stuffing!

sage and onion stuffing in a serving dish with Santa and Mrs. Klaus salt and pepper shakers in the background

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😃

Cheers!

Grace

Goose Fat Potatoes in a white serving dish

Glorious Goose Fat Roasted Potatoes

Grace
New potatoes roasted in goose fat is just heavenly! Super easy to make and oh so indulgent!
Print Recipe Pin Recipe
Prep Time 4 mins
Cook Time 35 mins
Total Time 39 mins
Course accompaniment, Side Dish
Cuisine American
Servings 3 people
Calories 270 kcal

Equipment

  • 1 baking dish large

Ingredients
  

  • 1 lb new potatoes cut them if necessary so they are around the same size
  • 4 tablespoon goose fat
  • salt to taste
  • pepper to taste
  • Parmigiano Reggiano grated (optional garnish it's oh so good!)

Instructions
 

  • Preheat your oven to 425F. Wash and cut some of the larger potatoes if necessary so that he pieces are around the same size.
    Colorful new potatoes in a brown bowl
  • Place the goose fat in a baking dish (lined with aluminum foil) and put it in your preheated oven. Leave it for just a few minutes until you hear it start to sizzle!
    Melted goose fat on a sheet of aluminum foil
  • Now remove the dish, and place the new potatoes in the goose fat. Cover the new potatoes with the goose fat by tossing them around in the fat, and then season with some salt and pepper.
    Colorful pieces of new potatoes in goose fat with salt and pepper sprinkled over them on a sheet of aluminum foil
  • Roast the potatoes for around 30-40 minutes. Every 10-15 minutes toss them again in the fat so that the pieces are evenly cooked and browned.
    Roasted new potatoes seasoned with salt and pepper on a sheet of aluminum foil
  • Your awesome potatoes are now ready to enjoy! Grate some wonderful Parmigiano Reggiano over the top to take these to the next level!
    Goose Fat Roasted Potatoes in a white dish with Parmigiano Reggiano grated over the top as a garnish

Notes

Enjoy these Goose Fat Roast Potatoes on their own as an indulgent snack, or make them to accompany your favorite roast! 

Nutrition

Calories: 270kcalCarbohydrates: 26gProtein: 3gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 17mgSodium: 9mgPotassium: 637mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 30mgCalcium: 18mgIron: 1mg
Keyword new potatoes, roast potatoes
Tried this recipe?Let us know how it was!

Easy and Delicious Linguine With Red Clam Sauce!

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make an Easy and Delicious Linguine With Red Clam Sauce!

Linguine With Red Clam Sauce on a white plate with a fork holding some of the linguine which is garnished with Parmigiano Regianno
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What Is Red Clam Sauce?

Pasta with clam sauce is a classic Italian dish! Many people are familiar with pasta with a white clam sauce. Red clam sauce is simply a tomato based clam sauce, and it's absolutely delicious!

Why Make This Red Clam Sauce Recipe?

You'll want to make this absolute winner of a dinner if you are after:

  • An elegant dinner
  • A quick and easy meal (I promise this is soo easy to make!)
  • Budget friendly dining
  • An absolutely delicious dinner that your whole family will love!

This dish features the lovely taste of clams, the saltiness of capers, and is slightly spicy with the addition of some chilies. Garnish with lots of Parmigiano Regianno and you'll be over the moon delighted!

If this sounds good to you, please read on!

What Ingredients Will I Need To Make This Fantastic Pasta Dish?

Diced tomatoes, tomato paste, canned chopped clams, capers, linguine, olive oil, chilies, garlic, Italian parsley and butter

Here's what you will need to make this dish:

  • Linguine (spaghettini or spaghetti are good subs)
  • Canned chopped clams (for ease of preparation)
  • Diced tomatoes
  • Tomato paste
  • Garlic
  • Thai chilies (can sub red chili flakes or omit altogether if you don't like spicy food)
  • Capers
  • Olive oil
  • Italian parsley
  • Butter
  • Salt and pepper
  • Parmigiano Regianno (the real deal! can sub Parmesan cheese though!)

Chances are you may already have most of these ingredients available in your pantry!

Now all you need is less than half an hour to get this fantastic dish on your table. So let's make some DELISH pasta!

The Simple Steps To Making Red Clam Sauce For Linguine

You are quite simply a few steps away from pasta heaven!

  1. Begin by sautéing garlic and chilies (or red chili flakes) in olive oil.
minced garlic and chilies in olive oil in a skillet

2. Next add the tomatoes and clams (and their juices) and bring to the boil. Lower the heat to a simmer, stir in the capers and tomato paste, and simmer uncovered for around 10 minutes.

  • clams and diced tomatoes with garlic and chilies in a skillet
  • red clam sauce with capers

3. Now add butter, half of your Italian parsley, and season with salt and pepper. Remove from the heat and let stand covered for around 5 minutes.

Red clam sauce with butter and Italian parsley

4. Your red clam sauce is now ready to serve with your linguine! Garnish with the rest of the Italian parsley, as well as the real deal Parmigiano Regianno! Buon appetito!!!

What To Serve With This Dish

A plate of linguine with red clam sauce, along with some salad, a box of amaretti, and a glass of wine in the background

I love to serve Linguine With Red Clam Sauce with a lovely salad, and a crisp cold glass of Italian white wine such as Pinot Grigio.

Amaretti cookies, a favorite Italian cookie, would be the perfect dessert to finish off this dinner.☺️

Dogs love it too! Here's Reggie waiting for Linguine With Red Clam Sauce. 😅

Linguine with red clam sauce with a noodle pull, a side salad, and a Great Dane looking on

I do hope you will enjoy some delicious and easy to make Linguine With Red Clam Sauce soon!

Some Other Recipes You May Enjoy

5 Star Italian Linguine Alle Vongole (Linguine With Clam Sauce)

Linguine With Clam Sauce with salad in the background

The BEST Linguine With Pink Shrimp Sauce

Linguine With Pink Shrimp Sauce on a fork and salad in the background

If you’d like to come along with me on a fun food journey, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It’s an incredible journey, please join me by signing up here. 🙂

Buon Appetito!

Grace

Linguine With Red Clam Sauce on a white plate with a fork holding some of the linguine which is garnished with Parmigiano Regianno

Easy and Delicious Linguine With Red Clam Sauce!

Grace
Linguine with red clam sauce is an easy to make, delicious and elegant dinner! You can have this on your table in less than 30 minutes for your whole family to enjoy!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
resting time 5 mins
Total Time 25 mins
Course dinner, lunch, Main Course
Cuisine Italian
Servings 4 servings
Calories 532 kcal

Equipment

  • 1 Covered skillet
  • 1 large pot for cooking pasta

Ingredients
  

  • 1 lb linguine can sub spaghettini or spaghetti
  • 2 6.5 oz cans of chopped clams
  • 1 tablespoon capers
  • 2 tablespoon olive oil
  • 15 oz can diced tomatoes can sub San Marzano tomatoes
  • 3 tablespoon tomato paste
  • 6 cloves garlic minced
  • 4-6 Thai chilies minced; can sub ½ tablespoon red chili flakes or add amount to your liking (omit for a non spicy dish)
  • 1 cup Italian parsley lightly packed; ½ will be stirred into the pasta and ½ used as garnish
  • 3 tablespoon butter
  • salt to taste
  • pepper to taste
  • Parmigiano Regianno grated...add to your heart's content! Can sub Parmesan but the real deal is preferred

Instructions
 

  • Bring a large pot of water to the boil, and prepare to cook the linguine according to your package directions. Time finishing cooking the pasta with when the red clam sauce is finished resting.
  • For the red clam sauce, heat up the olive oil on medium heat and begin by sautéing garlic and chilies for around 3 minutes.
    minced garlic and chilies in olive oil in a skillet
  • Next add the tomatoes and clams (and their juices) and bring to the boil.
    clams and diced tomatoes with garlic and chilies in a skillet
  • Lower the heat to a simmer, stir in the capers and tomato paste, and simmer uncovered for around 10 minutes.
    red clam sauce with capers
  • Now add butter, half of your Italian parsley, and season with salt and pepper. Remove from the heat and let stand covered for around 5 minutes.
    Red clam sauce with butter and Italian parsley
  • Your red clam sauce is now ready to serve with your linguine! Garnish with the rest of the Italian parsley, as well as the real deal Parmigiano Regianno!
    Linguine With Red Clam Sauce on a white plate with a fork holding some of the linguine which is garnished with Parmigiano Regianno

Notes

The capers and clams add quite a bit of saltiness to this dish.  If you are watching your salt, please go easy as far as adding any additional salt.
Feel free to omit the chilies for a non spicy dish.  However if you like spicy food and have access to Thai bird's eye chilies, I highly urge you to try them in this dish they are fantastic! 
I love to serve Linguine With Red Clam Sauce with a lovely salad, and a crisp cold glass of Italian white wine such as Pinot Grigio.
Amaretti cookies, a favorite Italian cookie, would be the perfect dessert to finish off this dinner.☺️
Buon Appetito!

Nutrition

Calories: 532kcalCarbohydrates: 95gProtein: 17gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 333mgPotassium: 702mgFiber: 6gSugar: 8gVitamin A: 1630IUVitamin C: 41mgCalcium: 104mgIron: 4mg
Keyword clam sauce, linguine, Pasta, red clam sauce
Tried this recipe?Let us know how it was!

How To Make A Delicious Goose Giblet Gravy

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a delicious Goose Giblet Gravy recipe!

Roast goose and sage and onion on a white plate with some sage, glass of wine and poinsettia in the background
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A Goose Is A Wonderful Thing!

A goose is a wonderful thing! And roasting a goose and preparing it for my family for the first time has been a fantastic experience! It was the centerpiece of our recent Christmas dinner. We loved not only the taste of the roasted goose, but also using every part of the bird out of total respect for her.

Use The Goose Neck and Giblets To Make A Fantastic Giblet Gravy!

The neck and giblets that come with goose are to be treasured. They can be used to make a most fantastic gravy. Giblets refer to the innards of the goose such as the heart, liver, kidneys, etc.

Goose neck and giblets on a brown board

The Giblet Gravy recipe that you will find here is easy and absolutely delicious. It will perfectly complement your roasted goose!

What Do I Need To Make This Giblet Gravy?

You will need the following ingredients to make Goose Giblet Gravy:

  • Neck and giblets that come with your goose
  • A bit of extra fat from the goose (if you have this available)
  • Butter
  • Onion
  • Celery
  • Garlic
  • Turkey or chicken broth
  • Red wine
  • Corn starch (only if you feel the gravy needs to be thickened)
  • Salt and pepper

I promise you it's worth the time to make this Giblet Gravy you will absolutely love it!

The Method To Make This Delicious Gravy

Making this gravy will takes around 1.5 hours and it's very easy to make.

Begin by chopping up the giblets and chop the onion, garlic, and celery. Melt some butter (and some goose fat if available) in a skillet and then add the neck and chopped gizzards. Brown the neck and gizzards in the butter.

Goose neck and chopped gizzards browning in butter in a skillet

Next add the chopped onion, garlic, and celery and cook until softened.

Goose neck and gizzards and chopped onion, garlic and celery in a skillet

Then season with salt and pepper and add the turkey or chicken broth. Bring to the boil, and then simmer covered for an hour.

Goose neck and giblets, chopped veg and broth in a skillet

After the hour, remove the neck and giblets and strain as best you can. Finally add the red wine and simmer for a few minutes.

  • Goose giblet broth in a pan
  • Goose giblet broth with red wine in a pan

Finally, add some corn starch if you feel the gravy is too thin. Alternatively you can add a bit more broth if you feel it's too thick. At the end, you will get a rich and over the top delicious Goose Giblet Gravy which you will wish you had more of!

Goose Giblet Gravy in a skillet with some of the gravy in a blue spoon
Rich and delicious Goose Giblet Gravy!

How To Serve This Giblet Gravy

This delicious Goose Giblet Gravy is best drizzled warm over some Roasted Goose.

Roast goose and sage and onion on a white plate with some sage, glass of wine and poinsettia in the background

It PERFECTLY complements the goose meat. You can also feel absolutely delighted that you made great use of these parts of this magnificent animal and you tried not to let anything go to waste.

I do hope that you will enjoy this dark and mouthwatering Giblet Gravy next time you roast a goose!

Some Other Recipes You May Enjoy!

ENJOY A RICH AND DELICIOUS ROASTED GOOSE!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

How To Make Delicious Sage and Onion Stuffing!

sage and onion stuffing in a serving dish with Santa and Mrs. Klaus salt and pepper shakers in the background

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Roast goose and sage and onion on a white plate with some sage, glass of wine and poinsettia in the background

How To Make A Delicious Goose Giblet Gravy

Grace
Goose Giblet Gravy is simply heavenly! Super easy to make, it's absolutely delicious and will perfectly complement your goose dinner!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 25 mins
Course accompaniment, Condiment, sauces
Cuisine American, English
Servings 4 servings
Calories 36 kcal

Equipment

  • Skillet with a cover

Ingredients
  

  • neck and giblets that come with your goose; chop the giblets into small pieces
  • small amount goose fat optional
  • 2 tablespoon butter
  • 1 small onion chopped
  • 1 stalk celery chopped
  • 4 cloves garlic minced
  • 2 cups turkey or chicken broth additional may be needed if you want your gravy thinner
  • ¼ cup red wine
  • corn starch optional (use if you want to thicken your gravy)
  • salt to taste
  • pepper to taste

Instructions
 

  • Begin by chopping up the giblets and chop the onion, garlic, and celery. Melt some butter (and some goose fat if available) in a skillet on med high, and then add the neck and chopped gizzards. Brown the neck and gizzards in the butter (around 4-5 min).
    Goose neck and chopped gizzards browning in butter in a skillet
  • Next add the chopped onion, garlic, and celery and cook until softened (about 5 minutes).
    Goose neck and gizzards and chopped onion, garlic and celery in a skillet
  • Then season with salt and pepper and add the turkey or chicken broth. Bring to the boil, and then lower the heat and simmer covered for an hour.
    Goose neck and giblets, chopped veg and broth in a skillet
  • After the hour, remove the neck and giblets and strain as best you can. Finally add the red wine and simmer for a few minutes.
    Goose giblet broth with red wine in a pan
  • Finally, add some corn starch (according to directions on your corn starch package) if you feel the gravy is too thin. Alternatively you can add a bit more broth if you feel it's too thick. Season to taste and then it's ready to serve!
    Goose Giblet Gravy in a skillet with some of the gravy in a blue spoon

Notes

This delicious Goose Giblet Gravy is best drizzled warm over some Roasted Goose.
It has a rich and delicious flavor which perfectly complements goose! 

Nutrition

Calories: 36kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 448mgPotassium: 187mgFiber: 1gSugar: 1gVitamin A: 61IUVitamin C: 11mgCalcium: 30mgIron: 1mg
Keyword giblet gravy, gravy
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Enjoy A Rich And Delicious Roasted Goose!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to roast a goose so that you may enjoy its rich and delicious flavor!

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

Turkey is now the favored roast for holiday celebrations. However, please don't dismiss roasted goose for the holidays or days that aren't holidays! This showstopper is much easier to make than you might think!

Please read on to find out how to make an easy and delicious roasted goose, which will be an absolutely rewarding experience!

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Why Try Roasted Goose?

  • The flavor is so rich! It has a stronger taste than chicken or turkey, kind of gamey and more like beef
  • The skin will turn golden and crispy which is both beautiful and tasty!
  • You will be rewarded with "liguid gold". The goose is a very fatty bird so you will get lots of goose fat which you can use to make the most AMAZING roast potatoes!
  • The giblets can be used to make an INCREDIBLE giblet gravy!
  • The carcass can be used to make a very delicious stock

Roasted Goose With Sage and Onion Stuffing is also one of the 1,000 Foods To Eat Before You Die!

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Roast Goose With Sage and Onion Stuffing is food #56 in my Project! Roasting goose and preparing it for my family for the first time has been a fantastic experience! It was the centerpiece of our recent Christmas dinner. We loved not only the taste of the roasted goose, but also using every part of the bird out of total respect for her.

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. So let's get ready to make a Roasted Goose! 😃

What Ingredients and Equipment Will I Need To Roast a Goose?

Here's what you will need to make a roasted goose:

  • Oven for roasting
  • Large roasting tray - the goose can be a rather large bird (mine was 10 pounds)
  • Something to prick the skin of the goose with - I used the sharp end of my meat thermometer; you could also use a clean needle; the skin is pricked so that the fat can run through (you will get a LOT of goose fat!)
  • Goose for roasting
  • Baster - baste the goose every so often with the liquid gold (goose fat)
  • Salt and pepper
  • Ingredients to stuff the goose (optional) - I stuffed mine with a lemon, onion, garlic, sage, and thyme

The goose I used was from Whetstone Valley. Here are pictures of the front and back of the packaged goose, which was frozen when I bought it.

  • Goose from Whetstone Valley
  • Back of Whetstone Valley Goose With Cooking Directions

As you can see, it's a rather expensive bird! However, please be assured that you will get so much out of it!

Here's How To Make A Roasted Goose

I tweaked the directions on the back of the Whetstone Valley Goose package. If you follow these directions, you should get a roasted goose with a golden and crispy skin, with gloriously rich and tender meat.

  1. Thaw your goose if you buy it frozen. My 10 pound goose actually took over 2 days to thaw. Once thawed, remove the packaging. Remove the neck and giblets from inside the cavity, and also trim the excess fat from the neck and cavity. Set the neck and giblets aside for possible later use to make a divine gravy. Then rinse and dry the bird with paper towels. Now add a generous amount of salt to both the skin and inside the cavity. Allow the goose to sit uncovered in your fridge for at least 6 hrs or overnight.
  • Giblets from a goose and excess fat which has been removed and placed in a bowl with someone holding up the excess fat
  • goose whose skin has been salted

2. Remove the goose from your fridge around 1 hr - 1.5 hrs prior to roasting to allow the goose to come to room temperature.

3. Prepare your stuffing (if using). I halved my lemon and onion.

halved lemon and onion, thyme and sage, and some cloves of garlic on a wooden board

4. Preheat your oven to 325F. When the goose is at room temperature, be sure to prick the skin all over with the sharp end of your meat thermometer, or you can use a clean needle. Try not to pierce the skin. Season it with salt and pepper.

goose which was seasoned with salt and pepper and its skin being pricked with a meat thermometer

5. Stuff the goose with your stuffing of choice.

closeup of a cavity of a goose which has been stuffed with herbs, lemon, and onion

6. Roast the goose (breast side up and set on a rack on a roasting tray) for approximately 2 hrs. During this time, baste it every 30 minutes or so. After the first 30-45 minutes I also turn it over and roast it underside up for around 30 minutes to get that side browned as well. I need to do this in my oven (it's older and quirky!) but if you are able to get the underside browned without turning over then all good! Please roast according to your oven's quirks (if any). 😊

goose on a rack in a roasting tray with golden skin and lots of fat underneath

Here you can see the skin getting nice and golden brown, and if you look underneath you can see pools of liquid gold (goose fat)! Be sure to save this goose fat for roasting potatoes and other vegetables!

7. Now turn the oven down to 275F and then continue roasting until a meat thermometer registers 165F in the center of the breast area. The time will vary according your oven but it should be around 20-30 minutes.

Allow the goose to cool for 15-20 minutes, and then carve and enjoy!

Roasted goose with bay leaf, thyme and sage on a white plate

What To Serve With Roasted Goose

The absolute perfect accompaniment to Roasted Goose is a divine giblet gravy and Sage and Onion Stuffing.

Roasted Goose With sage and onion stuffing on a white plate with a glass of wine and a poinsettia in the background

This is a dish that is PERFECT for the holidays, or any day that you want to celebrate!

The Goose In Charles Dickens's "A Christmas Carol"

To conclude, I would like to share with you a scene from Charles Dickens's "A Christmas Carol." It's such a delight to see the Cratchit family enjoying their goose for Christmas dinner. From "A Christmas Carol": "There never was such a goose...Its tenderness and flavor, size and cheapness were the themes of universal admiration." 

I hope that we may all enjoy a Roasted Goose dinner with such joy and gusto as the Cratchits. 😊

Some Other Recipes You May Enjoy!

Incredibly Delicious Brussels Sprouts

Pan Fried Brussels Sprouts

Roasted Broccoli With Parmesan

Roasted Broccoli With Parmesan on a plate with a fork

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Roasted Goose on a white serving tray with sage and onion stuffing and a poinsettia in the background

Easy and Delicious Roasted Goose

Grace
Roasted Goose makes for a very special holiday meal! Much easier to make than you think and so rewarding!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Thawing time 2 d
Total Time 2 d 2 hrs 50 mins
Course Main Course
Cuisine American, English
Servings 6 people

Equipment

  • 1 large roasting tray with rack
  • 1 meat thermometer
  • 1 baster

Ingredients
  

  • 1 10 lb goose
  • salt
  • pepper
  • 1 each lemon for stuffing (halved)
  • 1 each onion for stuffing (halved)
  • 1 head garlic for stuffing
  • small handfull sage leaves for stuffing
  • few sprigs thyme for stuffing

Instructions
 

  • Thaw your goose if you buy it frozen. My 10 pound goose actually took over 2 days to thaw. Once thawed, remove the packaging. Remove the neck and giblets from inside the cavity, and also trim the excess fat from the neck and cavity. Set the neck and giblets aside for possible later use to make a divine gravy.
    Giblets from a goose and excess fat which has been removed and placed in a bowl with someone holding up the excess fat
  • Then rinse and dry the bird with paper towels. Now add a generous amount of salt to both the skin and inside the cavity. Allow the goose to sit uncovered in your fridge for at least 6 hrs or overnight. Remove the goose from your fridge around 1 hr - 1.5 hrs prior to roasting to allow the goose to come to room temperature.
    goose whose skin has been salted
  • Prepare your stuffing (if using). I halved my lemon and onion.
    halved lemon, halved onion, head of garlic, sage, and thyme on a wooden board
  • Preheat your oven to 325F. When the goose is at room temperature, be sure to prick the skin all over with the sharp end of your meat thermometer, or you can use a clean needle. Try not to pierce the skin. Season it with salt and pepper.
    goose which was seasoned with salt and pepper and its skin being pricked with a meat thermometer
  • Stuff the goose with your stuffing of choice.
    closeup of a cavity of a goose which has been stuffed with herbs, lemon, and onion
  • Roast the goose (breast side up and set on a rack on a roasting tray) for approximately 2 hrs. During this time, baste it every 30 minutes or so. After the first 30-45 minutes I also turn it over and roast it underside up for around 30 minutes to get that side browned as well. I need to do this in my oven (it's older and quirky!) but if you are able to get the underside browned without turning over then all good! Please roast according to your oven's quirks (if any).
    goose on a rack in a roasting tray with golden skin and lots of fat underneath
  • Now turn the oven down to 275F and then continue roasting until a meat thermometer registers 165F in the center of the breast area. The time will vary according your oven but it should be around 20-30 minutes. Allow the goose to cool for 15-20 minutes, and then carve and enjoy!
    Roasted goose with bay leaf, thyme and sage on a white plate

Notes

Be sure to save the goose fat for roasting potatoes and vegetables!  Goose fat is the GOLD STANDARD for roasting potatoes!
Be generous when you salt the skin and cavity before allowing it to sit in your fridge overnight.  The salt will help to crisp up the skin.
Save the neck and giblets to make a divine giblet gravy!
You can use the carcass to make a wonderful goose broth!
Lowering the temp from 325F to 275F helps to keep the meat from drying out too much.  
Enjoy Roasted Goose With Sage and Onion Dressing for the PERFECT holiday meal! 
Keyword christmas dinner, goose, holiday dinner, roast, roasted goose
Tried this recipe?Let us know how it was!