Subject: Scandinavian potato balls
Newsgroups: rec.food.cooking
From: raykare32 at aol.com (Raykare32)
Date: 24 Dec 2004 15:18:01 GMT
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My grandmother use to make a potato ball of grated potatoes and oatmeal. In the center of the formed ball was a chunk of saltpork. They were then boiled for several hours in a large kettle on the stove. Sound familiar? Does anyone have a receipe?
From: Sue D. (res0aarj at verizon.net)
Date: Sat, 25 Dec 2004 01:15:22 GMT
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I remember my dad making these when I was a kid...googled and found this link for you...funny that it is a different name and culture, but it sure sounds exactly like what my dad made...think I'll try these for New Years...
http://www.joycesfinecooking.com/FCRecipes/poutines_rapees.htm [archive.org]
Poutines Rapees
SOURCE: A Taste of Acadie by Marielle Cormier-Boudrau
1/2 lb Salt pork, fatty
4 Potatoes; cooked & mashed
10 Potatoes; finely grated
Salt & Pepper
"For many Acadians living in southeastern New Brunswick, Poultine Rapee, potato dumpling dish with a mixture of seasoned pork in the center, is considered a national dish. In other parts of Acadia, these delicacies are prepared without the meat and fish is sometimes added to fricot. Although the grayish colour and gluey texture of the poutines makes them appear somewhat unappetizing, their taste more than compensates for their unattractive appearance."
Soak the pork overnight in cold water to remove the salt, and cut into cubes. Extract the water from the grated potatoes by putting them in a cotton bag and squeezing vigorously. Mix the mashed potatoes with grated potatoes. Season with salt and pepper. Roll the potato mixture into balls resembling small snowballs. Make a hole in the center of the potato ball and add 1 Tbsp of the salt pork. Close the hole and roll the poultines in flour. Gently drop the poultines 2 or 3 at a time, into a large pot of boiling salted water, ensuring that the water is kept at a rolling boil. Simmer the poultines for 2-3 hours. Eat the poultines hot with butter, salt and pepper, or as a dessert with sugar and molasses.
MAKES: 6 POULTINES
From: Melba's Jammin' (thisisbogus at macbogus.com)
Date: Sat, 25 Dec 2004 00:46:01 -0600
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Raykare32 wrote:
> My grandmother use to make a potato ball of grated potatoes and oatmeal. In
> the center of the formed ball was a chunk of saltpork. They were then boiled
> for several hours in a large kettle on the stove.
My sister (married to a Swede) calls them Swedish cannonballs.
From: Pam Jacoby (pjjehg at frontiernet.net)
Date: Sat, 25 Dec 2004 09:31:21 GMT
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Raykare32 wrote
> My grandmother use to make a potato ball of grated potatoes and oatmeal. In
> the center of the formed ball was a chunk of saltpork. They were then boiled
> for several hours in a large kettle on the stove.
I know exactly of what you speak; however, I don't have a recipe and I can't even spell it! It sounds something like clube (like in clue). Can't stand the stuff.
Subject: "Komper', Nordic Potato balls
Newsgroups: rec.food.cooking
From: raykare32 at aol.com (Raykare32)
Date: 26 Dec 2004 14:41:18 GMT
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Thanks toall who responded to my earilier message. I got this narrowed down to a form of potato ball called KOMPER, I can get a picture of these but no receipe .These are the only ones that contain Oatmeal. Many use just flour as the "sticky" base.
Any help With the portions of Oatmeal to grated potato? Thanks