IKEA cuisine: Some Assembly Required

leave it to michele humes, one of my favorite food blog writers, to come up with palatable “recipes” and gorgeous photos of food made with IKEA’s ready-made offerings.

It might surprise you to know that there’s not a thing in Ikea’s signature meatballs that a conscientious home cook wouldn’t put in his own.

I could have replicated the Ikea cafeteria experience at home, I suppose, but where’s the fun in that? Instead, I dropped the frozen, fully-cooked beef-and-pork meatballs straight into a simmering saucepan of home-made marinara. Swedish meatballs are considerably firmer than their Italian cousins, but still fabulous over spaghetti.

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Instant mashed potatoes, whatever you happen to think of them, have an even consistency that’s ideal for piping or shaping into croquettes. And Ikea’s version, containing nothing but dehydrated potato, is better for you than most.
Here, I piped the “Potatismos” into swirls of pommes duchesse, a dish not seen in fashionable restaurants since 1978. To recreate (or bastardize, call it what you will) this French classic, make up the mashed potatoes according to package instructions, but omit 1/4 cup of the milk; remove from the heat and stir in one egg yolk; spoon into a piping bag fitted with a star tip, and bake the swirls on a greased sheet pan in a 400 degree oven until lightly browned.

I served them on a bed of artificial but oh-so-good cream gravy (the kind normally served with the aforementioned meatballs.) Retrolicious!

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the full story is at serious eats: http://www.seriouseats.com/2009/01/ikea-groceries-some-assembly-required-product-reviews.html

Comments

  1. says

    I was first tuned into Diners, Drive-ins and Dives on a trip to Portland for my birthday. I love greasy spoons so we made our way over to the Byways Cafe (yummy yummy). From then I was hooked, we’ve been on a couple trips so far like Utah and Chicago which was awesome! Plan on hitting up a few more soon.

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