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OT - Eff Off/Forn Friday

Aniki's picture

That's right - I'm doing a combination of Friday things. Some coworkers are being PITAs today and I'm in the mood to cook. So...

Eff off to:

  • Whining that you cannot properly view a work email on your iPhone when attempting to do the required work. Well boo-fackin-hoo. When you're doing the required work from that email, you're supposed to be doing the work on a SECURED COMPUTER, not your freaking UNsecure personal phone. Asshat.
     
  • People with the crap attitude "if I didn't see it/don't know about it, it didn't/can't happen". Surprise, surprise, Doubting Thomas. Things CAN happen and they DO - despite your lack of knowledge or approval or that you don't know anyone like that. Did ya see the moon landing? It happened. Have ya seen the bottom of the Marianas Trench? It's there. And, yes, my exh had a private pilot's license and we often flew in a 2-seater Piper PA-28 Cherokee. Just because you didn't see the airplane or us in it doesn't mean it doesn't exist or that it didn't happen. (Damn, but I actually enjoyed flying in that plane with psycho exh. It was one of two things he did exceptionally well.)
     
  • DH having to work OT tormorrow. Again. 
     
  • Mystery illnesses that drag on and have yet to be identified, despite a multitude of tests. Gaaaaaaaaaahhhh...

 

Forn Friday

Forn' is 'food' and 'p0rn' combined. This Finn is craving fish. Specifically, Lohikeitto. That's Finnish Salmon Soup for those who no habla. Since DH is working tomorrow, I'll be stopping at the grocery store for the ingredients and will spend Saturday making my Lohikeitto and rieska (Finnish flatbread). Maybe some Banana Nut Bread, too...

 

LOHIKEITTO

  • 1 lb salmon filet, skinned and cut into large chunks - reserve the skin
  • 4 Tbsp unsalted butter
  • 1 large leek, trimmed, sliced, and well rinsed
  • 5 cups fish stock (buy it if you don't make your own)
  • 1 lb russet potatoes, peeled and diced
  • 1 large carrot, sliced
  • 1 cup fresh dill, finely chopped, divided
  • 1 cup heavy cream
  • 1/4 tsp allspice
  • salt and pepper to taste

 

  1. Melt the butter in a soup pot and saute the leek for 10 minutes, or until nice and soft.
  2. While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat, and simmer gently for 10 minutes.
  3. Strain the broth and add to the pan with the leeks, along with the potatoes, carrots, and half of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.
  4. Add the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through, just a few minutes. Add the reamining dill, and salt and pepper to taste.
  5. This soup makes great leftovers and the flavors will mature and get even better!

 

Hope you have an enjoyable weekend!

Comments

futurobrillante99's picture

Eff Off to myopic people who can't be arsed with basic care and concern because they are hyper focused on a task or person to the point of forgetting others exist. Thanks! Your lack of basic care and concern will be reflected back to you with a lessening of my efforts where you're concerned.

Eff off to guilty Disney daddies.

Eff off to lazy communicators.

somethingwicked's picture

YOU are the forn queen.

That's a great recipe there,Ani.

It's interesting how many cultures have their signature fish soup dish .

This sounds delicious.

Reminds me of a soup /chowder my mom would make :Bacaloao ~ salted cod soup with heavy cream or whole milk .

Wondering if there are different versions of this soup. Have you ever added some fennel to your Lohikeitto? 

Banana nut bread..!!

I have no eff off to give today. Snow covers the ground.It's delicious heavy coat  and ice cleat weather and I am loving the moment.

Happy to throw my unused eff offs towards anyone who needs more effoff ammo.

Smile

Have the BEST weekend everyone...esp you, Ani.

 

 

Aniki's picture

Hey, Wicked!

This is Traditional Lohikeitto. Not everyone is fond of allspice and I've seen plenty of recipes that do not have it. I have never tried fennel - never seen it in the local grcoery store.

xoxo

somethingwicked's picture

I'll see your xoxox and RAISE ya another xo

Smile

Fennel tastes like anise. Another acquired taste like allspice. It looks like a giant ,pale green celery bottom with the tiniest celery stalks growing from the rounded bulb.

It's wonderful in all fish stews , soup and chowder,imo.

I LOVE allspice. It is so under rated a spice and versatile .I add it to many recipes that don't call for it.Doing my part to keep allspice relevant!

Aniki's picture

I've had fennel before, but it's the dried stuff. And as much as I love licorice, I cannot imagine adding it to my fish. *unknw*

somethingwicked's picture

Fresh fennell has a very mild taste when cooked or sauteed.Not a strong licorice taste. It goes great with fish.

C'MON...WALK ON THE WILD SIDE! LOL

Another under utilized flavor is bayleaf. I love that aroma .

 

Aniki's picture

Woman, if I ruined an entire pot of my precious Lohikeitto, I'd cry! Besides, can't use something I don't have!

I actually use bayleaf a lot!

classyNJ's picture

Eff Off to it being in the 50's again this weekend.  

I will be making my honey cake regardless.

classyNJ's picture

So not light on calories but goooooooodddd.  Im at work so I pulled this one from the intranet.  I do not use almonds and I use bundt cake pan so cook a little longer checking often.

2 cups honey
1 cup (2 sticks) unsalted butter, softened
2 teaspoons vanilla extract
6 large eggs
2 cups whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon grated lemon zest
2 cups raspberries
1/4 cup chopped blanched almonds

INSTRUCTIONS

For cake: Preheat oven to 350ºF. Grease and flour a 10-inch tube pan.
In a bowl, cream honey and butter until light. Add vanilla and eggs, beating well after each addition
In a separate bowl, combine flours, baking soda, and salt. Sift dry ingredients into creamed mixture alternately with yogurt and sour cream, beating after each addition. Fold in lemon zest, raspberries, and almonds. Pour into prepared pan. Bake for 45 to 55 minutes, or until cake pulls away from the side of the pan. Cool on a rack for 10 minutes before inverting onto a serving plate
.

Aniki's picture

That sounds absolutely delicious and raspberries are DH's favorite. Thank you for sharing! *kiss2*

susanm's picture

Interesting addition of allspice.  I have never seen that before in a cream based soup.  Definitely makes you think of what intrepid travelers and traders the Nordic people were to have something from so far away show up in a traditional dish!

susanm's picture

I do!  I am trying to imagine how salmon and allspice will combine and failing miserably.  So I would definitely want to try it.  I will give anything a chance.  What is the worst thing that can happen?  You don't like how it tastes?  The HORROR!!!!!   I think we have all had far worse things happen to us, KWIM?   LOLOLOL

Aniki's picture

I suggest you make the soup WITHOUT the allspice, then add a pinch to a small bowl or cup, then taste to see how you like it. Smile

Merry's picture

Eff off to the room full of parenting fails allowing a room full of feral children to terrorize the doctor's office waiting room. No, lady, your little Rachel doesn't listen to you because all you do is tell her to stop with no consequences when she doesn't.

Losing my mind  

 

Aniki's picture

Gads! I think you should stand up and scream, "I can't take it! Get me some MUZZLES! Get me some RESTRAINTS! WHY IS NO ONE PARENTING?!?!?!?!?!"

Iamwoman's picture

Omg. I want some of your soup Aniki!

I could eat nothing but fish for the rest of my life and be happy as a clam (pun intended).

Eff off to:

1. People who screw things up and then get moody Eeyore attitudes when called out on it ("I can't do anything right... woe is meee"). Ugh. Go eff off with that shyte somewhere I can't see or hear ya. I effing hate pity parties.

2. Eff off to being everyone's "everything." Sometimes I just want to be left alone or be lazy like it seems as if the rest of the effing world is. But noooo, Iamwoman doesn't get to be lazy. Ever. If Iamwoman decides to be lazy, then everyone around me takes that as a cue to be even more epically lazy than they usually are... grrrr.

3. Eff off to filthy skids. Skids visited LAST weekend, and YSS11 waltzed around after pooping and not washing his hands. DH and I have had diarrhea on and off since then, and we've cleaned every surface we thought that boy could have touched. I'm at work, and clocked out 30 minutes ago, but can't bring myself to leave my clean, cozy, predictable office, and go home to perform Cinderella duties. I'm just so over kids. So effing done. Mine is 1.5 years from launch and I'm zoning out. Unfortunately DH feels like riding my parenting train, and is zoning out as well, even though HE still has 7 years of parenting left. Wth.

Aniki's picture

IAW, I could eat fish Every Single Day. In fact, maybe I'll bake some fish tonight so I can have cold fish and hot khavi for breakfast tomorrow...

So don't go home. Yours is old enough to stay home alone for awhile. Go to the bookstore. Stop at your favorite cafe for some coffee/tea. Treat yourself to a mani/pedi. Buy yourself some new shoes and tell everyone Cinderella is now Queen and THEY need to take over her servant duties.

Evil3's picture

OMG! That soup sounds amazing! I've actually been craving soup with fish in it. My dad was Romanian and he would make Ciorba de crap. That's translated as carp soup. Yes, crap is carp in Romanian. I get the giggles from that all the time and like to tell my family I'm making shit soup.

F off to people at work who have agendas and issues and try to pull psychological games on people working under them. I see my boss for who and what he is, so at least I'm not internalizing it and taking his bullshit personally, but damn, it's hard to take sometimes. I just wrote a test for another job. My main project is to move on from this dickwad.

F off to people who turn a blind eye to abuse at work. As long as it's not them, they don't give a shit. I stood up for a lady at work and all the people who told her they would back her if she reported it bowed out and claimed they didnt' see a thing. When confronted, they said they chickened out leaving this lady and I as the only ones with corroborating testimony. Idiots!

Aniki's picture

Evil, what I'd really luuuuuuuuuuv to try my hand at is cioppino. I had some at the most divine restaurant in FL (Crab & Fin) and my tastebuds have never been the same since.

Oy, those farking psychological work war games SUCK. I had a boss that tried to pull that crap. His problem is that I knew what he was trying to do and never fell for his BS. It really was SO unfair of me to engage in a battle of wits with an unarmed man...

CLove's picture

Theres a famous-y landmark locally, and their recipe includes saffron and Worcestershire.

Biggrin

Aniki's picture

Here's a description of Crab & Fin's cioppino...

Tonight's fresh catch, shrimp, mussels, clams, roasted garlic orzo, red wine tomato & herb broth, white truffle garlic-herb butter crostini.

I'm drooling...

CLove's picture

1. Eff-off to nasty-a$$ Toxic Troll who is in Hawai'i for 12 days.

2. Eff-off to my check engine light still being on, in spite of H working on it.

3. Not enough rain.

4. People on my social media distracting me from pretty timeline photos with their political tripe.

Salmon soup Filipino style:

Using the fish head and chunks of fresh caught local salmon, fresh ginger and garlic, lemon or fresh tamarind, bok choi and served over steamed rice, with salt, pepper and patisse for dressing.

Aniki's picture

CLove, that soup sounds deeeeeeelicious! I soooooo want some salmon soup RIGHT NOW!

Cover1W's picture

That soup, I would make it if DH ciuld do dairy. How'd it go? I love cooked fennel, and fennel shredded in salads!

Gimlet's picture

Cover, you could try blending soaked cashews with some stock of your choice to make a cashew cream and add it to the soup.  It doesn't have a strong nut flavor and it adds the fatty creaminess that you would get from dairy. 

Aniki's picture

Cover, the cream is not cooked for long - it's basically just warmed up. 

I've only had one almond milk that I find tolerable (Califia). Gimmy's suggestion is good, too.