Johnsons dish

Tonyc said:

on bord ship as a yong man we use to get a dish made of
potatoes,onions,salted haring and cream
the potatoes,onions and haring where laeired semilar as in a bread and
butter dish
the cream whent allover it and baked in the oven
can anyone get me the proper name and recepie?

It's called "Jansson's Temptation"; most recipes call for anchovies
(salted herring would work too)...

Go here:

http://home.tiac.net/~cri/1998/jannson.html

Jansson's Temptation

The following is from a Time/Life book, "The Cooking of Scandinavia".
The book saith:

"There are many stories as to how Jansson's Temptation got its name.
According to one, the dish is named after Erik Janson, the 19th century
Swedish religious zealot and self-appointed prophet who took his
disciples to America and founded a colony called Bishop Hill in
Illinois. Although adamantly opposed to the pleasures of the flesh, one
day Janson found himself so sorely tempted by this crusty dish that he
threw over his principles to eat some -- in secret, of course. And as
the tale goes, he was caught in the act by a disillusioned follower.
The story is a good one but undoubtedly apocryphal..."

There are sundry accounts of the origin of the name. Once account is
that it was named after Pelle Janzon, a Swedish opera singer around the
turn of the century. Another is that is named after a Swedish film
named 'The temptation of Jansson'

Jansson's Frestelse (Jansson's Temptation)
Serves 4 to 6

7 medium boiling potatoes, peeled and cut into strips 2 inches long and
1/4 inch thick
2 1/2 Tablespoons butter
2 Tablespoons vegetable oil
2 to 3 large yellow onions, thinly sliced (4 cups)
16 flat anchovy fillets, drained
White pepper
2 Tablespoons fine dry breadcrumbs2 Tablespoons butter, cut into 1/4
inch bits
1 cup light cream
1/2 cup milk
flour

Preheat the oven to 400 degrees. Place the potato strips in cold water
to keep them from discoloring. Heat 2 Tb butter and 2 Tb vegetable oil
in a 10 to 12- inch skillet. When the foam subsides, add the onions and
cook 10 minutes, stirring frequently, until they are soft but not
brown.

With a pastry brush or paper towel, spread a 1 1/2 to 2-quart souffle
dish or baking dish with the remaining half Tablespoon of butter. Drain
the potatoes and pat them dry with paper towels. Arrange a layer of
potatoes on the bottom of the dish and then alternate layers of onions
and anchovies, ending with potatoes. Sprinkle each layer with a little
white pepper and a little flour. Scatter breadcrumbs over the top layer
of potatoes and dot the casserole with the 2 Tb of butter cut into
bits. In a small saucepan, heat the milk and cream until it barely
simmers, then pour over the potatoes. Bake in the center of the oven
for 45 minutes or until the potatoes are tender when pierced with the
tip of a sharp knife and the liquid is nearly absorbed."

Sounds like scalloped potatoes are a variation of this.

Mike.
cooking.mikeski.net

Gregory Morrow said:

Tonyc said:

on bord ship as a yong man we use to get a dish made of
potatoes,onions,salted haring and cream
the potatoes,onions and haring where laeired semilar as in a bread and
butter dish
the cream whent allover it and baked in the oven
can anyone get me the proper name and recepie?

It's called "Jansson's Temptation"; most recipes call for anchovies
(salted herring would work too)...

Go here:

http://home.tiac.net/~cri/1998/jannson.html

Jansson's Temptation

The following is from a Time/Life book, "The Cooking of Scandinavia".
The book saith:

"There are many stories as to how Jansson's Temptation got its name.
According to one, the dish is named after Erik Janson, the 19th century
Swedish religious zealot and self-appointed prophet who took his
disciples to America and founded a colony called Bishop Hill in
Illinois. Although adamantly opposed to the pleasures of the flesh, one
day Janson found himself so sorely tempted by this crusty dish that he
threw over his principles to eat some -- in secret, of course. And as
the tale goes, he was caught in the act by a disillusioned follower.
The story is a good one but undoubtedly apocryphal..."

There are sundry accounts of the origin of the name. Once account is
that it was named after Pelle Janzon, a Swedish opera singer around the
turn of the century. Another is that is named after a Swedish film
named 'The temptation of Jansson'

Jansson's Frestelse (Jansson's Temptation)
Serves 4 to 6

7 medium boiling potatoes, peeled and cut into strips 2 inches long and
1/4 inch thick
2 1/2 Tablespoons butter
2 Tablespoons vegetable oil
2 to 3 large yellow onions, thinly sliced (4 cups)
16 flat anchovy fillets, drained
White pepper
2 Tablespoons fine dry breadcrumbs2 Tablespoons butter, cut into 1/4
inch bits
1 cup light cream
1/2 cup milk
flour

Preheat the oven to 400 degrees. Place the potato strips in cold water
to keep them from discoloring. Heat 2 Tb butter and 2 Tb vegetable oil
in a 10 to 12- inch skillet. When the foam subsides, add the onions and
cook 10 minutes, stirring frequently, until they are soft but not
brown.

With a pastry brush or paper towel, spread a 1 1/2 to 2-quart souffle
dish or baking dish with the remaining half Tablespoon of butter. Drain
the potatoes and pat them dry with paper towels. Arrange a layer of
potatoes on the bottom of the dish and then alternate layers of onions
and anchovies, ending with potatoes. Sprinkle each layer with a little
white pepper and a little flour. Scatter breadcrumbs over the top layer
of potatoes and dot the casserole with the 2 Tb of butter cut into
bits. In a small saucepan, heat the milk and cream until it barely
simmers, then pour over the potatoes. Bake in the center of the oven
for 45 minutes or until the potatoes are tender when pierced with the
tip of a sharp knife and the liquid is nearly absorbed."

On Wed, 31 May 2006 17:20:11 +0800, "Tonyc" <[email hidden]>

Quoted message said:

--
Peace, and may the Blessing of the L'rd be upon You
have a good day

Lard is a little old fashioned and generally not regarded to be "heart
healthy." Recommend substituting vegetable oil.

Thanks for responding its a lot of help l could try to make it my self l
always liket that dish temptation or not
Tanks again!!

--
Peace, and may the Blessing of the L'rd be upon You
have a good day
TONYC

Remove nospam from [email hidden]
"Tom Yost" <[email hidden]> wrote in message
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Quoted message said:

On Wed, 31 May 2006 17:20:11 +0800, "Tonyc" <[email hidden]>

Quoted message said:

--
Peace, and may the Blessing of the L'rd be upon You
have a good day

Lard is a little old fashioned and generally not regarded to be "heart
healthy." Recommend substituting vegetable oil.