Henrik “The Hammer” Ringbom returns to COOK’s stoves after a recent visit back home to his native Sweden.  We can only assume as the victor of COOK’s Open Stove 4 he received the hero’s welcome in his homeland.  You know typical hero stuff: keys to the city of Stockholm, talk show appearances, etc.  Henrik, his wife, and adorable 1 year old daughter Juniper visited family and friends in Sweden.  While he enjoyed some Rest & Relaxation, he was also there to be inspired by the authentic Swedish cuisine for his class at COOK last Thursday, September 20, 2012.

You are now entering the ABBA-Free zone.  Please leave what you know about Swedish cuisine and the meatballs behind.  Also the Swedish Chef isn’t from Sweden, so stop asking.

Decorations brought back from Sweden by Henrik “The Hammer” Ringbom adorned the walls of COOK

Jeremy Nolen (left), Executive Chef of Brauhaus Schmitz & Henrik Ringbom (right), Sous Chef of Brauhaus Schmitz

The staff of Brauhaus Schmitz switched roles for tonight’s class to the delight of Henrik

Henrik is the Sous Chef of Brauhaus Schmitz.  He started his cooking career by learning from his mother, an accomplished amateur cook who was a military cook in the Winter War against Russia.  As a child he picked chanterelles in the woods and spent his teenage years living on a remote island in the Finnish archipelago where he would hunt and cook what he killed.  Henrik spent three years in culinary school at Finland and like his mother, serve in the military as a cook.   After his service to the military he would then return to Sweden to participate in the fine dining scene of Stockholm.

Through a connection in Sweden, Henrik would end up in the Caribbean opening and running two restaurants after visiting post-Tsunami Thailand and realizing he needed to see more of the world.  He would eventually meet his American wife in the Caribbean who was a member of the Peace Corp.

Henrik and his wife would eventually settle in Philadelphia.  Only two weeks after arriving to America he convinced the restaurant he lived above, Osteria, to hire him.

Henrik returns to COOK sporting a fresh haircut and new glasses, but still with his hilarious personality.  The class was filled with “Snaps” (a small shot of a strong alcoholic beverage taken during the course of a meal, usually Akvavit) and multiple attempts at singing the Swedish drinking song “Helan Går“.  The Swedish catalysts for a great time!

As with all COOK classes we started out with an Ice Breaker question.  This classes ice breaker was “What is your favorite thing from IKEA“?

We had couple people answer with “the Swedish Meatballs”, one person enjoyed the 1$ soft serve, the “As Is” section, and the big bags they offer.  Someone answered with that they had no favorite things at IKEA because they always get lost.

I would have to go with my Malm set.  Growing up, I had a lot of Swedish elements in my life.  My mother worked for IKEA, and I would always find Swedish Meatballs in my freezer and tubes of salmon pate.  If not for my Malm set, I would have say the Swedish Princess Cake or Prinsesstårta would be my favorite food item from IKEA.  A sponge cake with whipped cream, thick pastry cream and covered with marzipan.

As for Henrik he would go visit IKEA whenever he was feeling homesick.  He would enjoy watching people having difficulty with labels because they were in Swedish.

The menu, did not include meatballs.

A smorgasbord is a Scandinavian buffet style meal.  Henrik prepared for us some items traditionally found in a smorgasbord.

First Course prep

Henrik explains that most Swedish meals would start with a fish dish.  Salmon is an abundant fish available in Sweden so for the first course he offered it three ways: Smoked, picked and cured.  They are usually presented on a small fish board.  Henrik explains that curing salmon is simple and can be done at home.

First Course Plating

Helan Gar

Helan Gar is a popular Swedish Drinking song which translates to “Here’s the first” and since we’re in class to experience Swedish foods and culture we were offered the first “snap” of the night.  The snap of choice was a Danish Akvavit pictured below.  With our first snap of the night,  Henrik sang Helan Gar which the class would also sing along multiple times.  The lyrics and video of our attempts will be available at the end of the post.  We definitely got better at singing Helan Gar as we got drunker.

Danish Akvavit

Lax: Cured Salmon, Mustard Sauce, Hot Smoked salmon, Dill Mayonnaise, Salmon Roe Crostini

Second Course Prep

Henrik directing Jeremy

Second Course Plating

Kroppkaka: Stuffed Potato Dumpling, Pork belly, Onion, Served with Butter and Lingonberries

Kroppkaka is a country style stuffed potato dumpling, kroppkaka literally translates to “body cake“

Third Course Prep

Sous Chef for the night, Jeremy Nolen showing off his multitasking skills

You might be wondering what’s up with that smiley face decoration hanging behind Henrik and Jeremy.  Between both Henrik and Jeremy is a traditional paper kräftskiva lamp depicting the man on the moon.  A kräftskiva is known as a Crayfish Party in Sweden.  Crayfish parties are traditional summertime eating and drinking celebration.  It is customary to wear comical hats and bibs at kräftskiva and provide a rowdy atmosphere of noisy eating and and singing of drinking songs.

Henrik modeling a comical party hat

Henrik grabbed a hold of my camera, and took a photo of us wearing our festive hats and bibs

So what did we learn about the kräftskiva? Swedes are cray cray for their crayfish

Kraftor : Cray Cray Fish Straight up Swedish Style, w/ Snaps & Songs

Prepping Fourth Course

I asked Henrik what would you like more people to know about Swedish cuisine?  “Swedish cuisine is more than just meatballs, there are amazing game meats available which I wish more people knew about.”

Checking the apple & mustard marmalade

Disks of Blood Pudding.  Henrik and Jeremy had a back and forth whether they’re really a pudding or sausage

Warning Alg: Elk Sausage, Blood Pudding, Apple & Mustard Marmalade

Plating the Fifth Course

Fifka: Blue Cheese Panna Cotta, Pepparkaka, Lingonberry

Pepparkaka is Swedish for Gingerbread

Unfortunately, It’s hard to find Swedish food outside of the IKEA or having it home made in the Philadelphia region.  Henrik let’s us know you would probably have to go up to New York to procure traditional Swedish groceries.  Which is a shame with the history of the Swedes in the Philadelphia area.  The flag of Philadelphia are colored Blue, Yellow, Blue to commemorate the original Swedish colonization of Philadelphia.  Philadelphia is also home to the American Swedish Historical Museum where you can find Henrik on October 7th 2012 at The Great Meatball Meetup.  He will be submitting a meatball for competition and you should head down to South Philly to show your support! #TeamHenrik !

Finally here is the video of Henrik explaining Helan Gar and the classes attempts at singing it.

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