The Dinning and Wine section in this morning's NY Times featured a surprising article on the rise of Nordic (Scandanvian) cooking in maintream gastronomic circles world-wide. And being the grandson of a deovted Swede, I have no choice but to applaud the rest of the world on their discovery that we offer more than just meatballs!
For the NY Times article written by Julia Moskin on the subject please see the following address:
Anywho, one of the more provacative photos was of a dish made from reindeer blood and sheeps sorrel...a combo that I am probably not likely to try in the near future, but it made me wonder "what else could be out there?"
Of course everyone has heard of blood sausage, but were there other items of a largely regional fare to which we as Americans had never been exposed? Of course there were!
This week's new food is actually a popular Polish/ Czech dish...and it's a soup that features the blood of a duck as the thick red base.
For the recipe and to see the above photo in its original context please visit the good folks at Coat Hanger Chicken. Here is their address: