Sausage with White Beans and Peppers

The Danes are among the world’s largest  meat eating nations in the world and eat an average of 52 kilo/114.4 pounds of  meat pre person a year. Sausages are popular and we eat on the average of 44 grill sausages a person a year. This happens mostly in the sommer months. But, of course, we eat sausages all year around. We have more pigs in Denmark than people and most of our sausages are made with pork. Sausages can be found in most of the world and are lavet with beef, lamb, turkey, duck and pork. Mange of them have flour, fat, spices, salt and pepper. In Germany there can be found around 1600 different types of sausages. I haven’t been able to find any information about how many types we have in Denmark, but apart from a few classic sausages, the Danes making them with new and different spices. This is a quick recipes that can be made in 20 mintues that is inspired by the French Cassoulet. .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sausage with White Bean and Peppers

Serves 4

1 tbsp. oil

2 cloves garlic, finely chopped

1 small onion, finely chopped

1 green pepper, chopped

1 tbsp. oil

10 oz./300 grams spicy sausage, cut into thick slices

1 can of white beans

1 cup of tomat juice

1 tsp. basil

1 tsp. oregano

To make, heat oil  in a large skillet over high heat.   Add the garlic and fry 30 seconds, then add the onion and pepper and fry 2 minutes. Take them up, and come sausage  in the skillet and fry 3-4 minutes. Come the vegetables back to the skillet and add beans, juice, basil and oregano. Bring to a boil and cook 2-1 minutes.

Suggested accompaniment:  baguettes

Eggs with Pork, Potatoes and Avocado

The weekend is coming up and most people have time for a nice breakfast. Eggs are  always a welcome variation to the everyday rutine.  This a quick and easy dish to make while setting the table, making coffee or tea and poring juice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eggs with Pork, Potatoes and Avocado

2 pers.

6 oz. (180 grams) minced pork

1-2 tsp. salvie

salt and pepper

2 tps. oil

1-2 large baking potato (depending on how hungry you are in the morning) peeled and diced

1 finely chopped onion

2-4 eggs (again depending on how hungry you are)

1 avocado, cut into thin slices

2 tbsp chopped parsley

To make, combine the pork with salvie, salt and pepper. Heat the oil on a large skillet over medium heat and  brown the meat. Add the diced potatoes and onion, cover and simmer 15 minutes. Remove the lid and press two – four holes in the mixture with a spoon. Crack an egg into a cup and slide the egg into the holes in the  meat-potato mixture and cook 5 more minutes.

To serve, garnish with avocado slices and parsley.

Danish Lumpfish Roe – The Caviar of the North

Danish Caviar

Lumpfish roe is sold fresh in the fish shops of Denmark during the spring months and in jars over most of the world all year round. It is available in its natural color, but can also be brought with black, and red food coloring added so that it resembles real caviar from the sturgeon.

It can be used as a first course served with toasted bread, lemon wedges, and sour cream. This is the most common way to serve lumpfish roe, but a friend of mine served the roe with bread fried in butter first. It was delicious.

The season is soon over and the fish shops are selling large portions of roe than need to be cleaned. It is much cheaper and easy to clean. It can then be frozen and taken up in small portions at a later date. Don’t salt or use lemon until the roe has been thawed.   

How to clean fresh roe, open the sac and press the roe out into a bowl. Remove the largest membranes. Pour cold water over and with an electric mixer, beat the roe. Let stand for 5 minutes.

Pour off the impurities that have floated to the surface. Repeat this process. Drain the roe and season with salt, pepper and lemon juice. Add 1 cup/8 oz. finely chopped onion if the roe is to be served plain with toast and sour cream.

 

 

 

 

 

 

 

 

 

Lumpfish Roe on Butter Fried bread with Dill Sour Cream and Slices of Red Onion

Serves 4

4 slices of white bread

30 g/1 oz. butter for frying bread

250 g/8 oz. lumpfish roe

1 tbsp. salt

1 cup sour cream combined with a pot of dill

1 small red onion, thinly sliced

8 springs of dill

2 lemons

To make  bread, melt butter on a large skillet over medium high heat and fry the bread 2-3 minutes or until they are golden.

To make roe, combine the salt with the roe and place a 4th of the roe on each piece of fried bread. Place 1 or 2 large spoonfuls of sour cream on top of the roe and arrange 1 or 2 sprigs of dill on top of the dish.

To serve, cut the lemons into 2 and grill them on a grill pan and place a half lemon on each plate.

Lamb Curry with Sweet Potatoes

Easter is now over and many will have leftover lamb. I know I do. Although this not a Danish dish, curry has been popular in Denmark since the 1600. century. Sweet potatoes, however are quite new in Denmark and gaining in popularity ever minutes. Years ago, it was a big problem getting ahold  sweet potatoes for my Thanksgiving dinner. Now, they are frequently in the stores and larger than ever. There are different types of sweet potatoes and I always thought they were orange-yellow. I just happened to get ahold of a yellow potato. It tasted just fine. Sweet potatoes are  sweet, therefore the name,  and should be cooked just like a potato. In fact, I love them baked and served with just butter. Be careful, they have lots of calories, 123 calories for 100 g,ca. 3 oz.  whereas a potato has 85 calories for every 100 g/3 oz.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamb Curry with Sweet Potatoes

Serves 4

1 lb. (455 g) sweet potatoes

1  lb. (455 g g) lean lamb (from the leg or loin) trimmed

of fat and cut into 1-inch cubes or left-over lamb can be used from Easter dinner

2 tsp. curry powder

2 tbsp. flour

1 tsp. salt

½ tsp. freshly ground pepper

1 small onion quartered

1 red peber, cut into strips

1 green peber, cut into strips

2 tbsp. coconut  flour

1 tbsp. olie

½ cup coconut milk

½ cup lamb bouillon

2 tbsp. lime juice

1 tbsp. honey

To make sweet potatoes, wash sweet potatoes and cook them 10-15 minutes in let salted water. Take them up and when cooled, remove skins and cut into cubes 2 cm x 2  cm, 0,80 in x 0,80 in.

To make lamb, combine curry, flour,  salt and pepper and dredge the meat in this mixture. Heat the oil in a large skillet over medium high heat and cook the meat 3-4 minutes if fresh, or 1-2 minutes if using cooked left-over lamb. Take  meat up and add the peppers to the skillet and fry 4 more minutes. Add coconut milk, lamb bouillon, lime juice and honey. Bring the meat back to the skillet and cook 1 minute. Add  sweet potatoes and heat the dish 3-4 minutes. Toast  coconut flour on a warm skillet and sprinkle over the dish.

To serve, serve with rice.

 

 

Lemon Marinated Salmon with Horseradish Dressing

Easter Sunday all the Danes are either eating an Easter lunch or an Easter dinner. This marinated salmon can be an appetizer for the Easter dinner or a part of the Easter lunch.   The technique of curing fatty fish evolved from a pre refrigeration era need to preserve seafood in a safe, flavorful way. The lemon and salt in the cure draws out moisture, transforming the texture and color o the fish. After a few hours or days in the refrigerator, the fish loses 15% of its weight.

 

 

 

 

 

 

 

 

 

 

 

LEMON MARINATED  SALMON WITH HORSERADISH DRESSING

12 appetizer serverings

3 lbs. salmon filet, with skin left on

Marinade: 6 lemons

salt and freshly ground white pepper

Dressing:

1 cup sour cream

2 cups whipped heavy cream

2 tbsp. lemon juice

salt and freshly ground white pepper

2 -3 tbsp. freshy grated horseradish

Garnish: cress or parsley

To make the salmon, remove all bones from salmon and place salmon skin side down in a deep dish.  Grate rind of 2 lemons and sprinkle over salmon. Squeeze juice from all 6 lemons; pour over salmon and sprinkle with salt and pepper. Cover and refrigerate for at least 4 hours or overnight. Make sure salmon is covered with juice or turn filet once or twice while marinating.

To make the horseradish dressing, whisk all ingredients for dressing in a bowl.

To serve, cut salmon in very thin slices diagonally across grain. Place slices of salmon on a plate and garnish with dressing, cress and lemon zezt.

Suggested accompaniment: toasted white bread or crusty bread

Lemon Mousse Cake

Like most Christian countries, the Danes celebrate Easter with lamb, chicken and Easter eggs. In Spring, dawns marks the beginning of the days that will outlast the nights. At Easter all the small children in Denmark are busy writing letters to their families called “Gækkebrev” and are translated to a letter with a snowdrop in it. Using a scissor and piece of paper, the children cut a decorative pattern  and write a little poem on it. If the person who receives the letter can’t guess who sent the letter, they are supposed to give the children a candy Easter egg. Of course, the grandparents and parents can guess who sent them, but they always act like they can’t. These “gækkebrev” are a Danish invention and date back to the 1600 when people send letters to each asking them to solve a puzzle. Many people believe that Hans Christian Andersen was the founder of this tradition, as his paper cuts were as fantastic as his fairy tales. He was not born until 1805 and the first gækkebrev dates back to 1600.  At Easter time the Danes have 5 days free from their work and children have Easter break from school. Once again, luncheon with snaps and open-face sandwich is the one of the most popular ways, especially if the weather is still cold. And yes, it is still cold here in Denmark.

Lemon Mousse Cake  

Serves 4

4 eggs

6 tbsp. sugar

grated zest of 1 lemon

fresh lemon juice from 2-3 lemons, approx. 3/4 cup

1 tbsp. powdered gelatine

1½ cup (12 fl. oz.) heavy cream

Cake:

4 eggs

3/4 cup sugar

1½ cups flour

1 tsp. baking powder

To make mousse, whisk egg yolks and sugar until thick and creamy. Whisk in lemon zest and juice.

Pour 2 tbsp. of water into a small saucepan. Sprinkle in powdered gelatine. Heat the mixture over low heat, stirring continuously until gelatine has dissolved. Let it cool a little, then pour it into the lemon mixture. It should never be too hot.)

Beat egg whites and cream in two separate bowls. First, fold egg whites into egg yolk mixture, then half of the whipped cream. Pour mousse into four individual bowls. Refrigerate 1-2 hours before serving.

To make cake, preheat oven 420°F and pisk eggs and sugar with a hand-mixer. Add flour and baking powder and stir until combined. Pour the batter on a large baking sheet lined with parchment paper. Bake the cake 7-8 minutes.

To assemble, when cool, cut 12 round circles with a cookie cutter (3 inches/7-8 cm). There should be 12 circles, 3 for each cake. Come 2-3 spoonfuls on lemon mousse between each cake piece, two layers of lemon mousse for three cake pieces. Refrigerate 3 hours before serving.

To serve, place the rest of the whipped cream on top of each cake and decorate with a few strips of grated lemon rind.

Marinated Pork Tenderloin with Parsley Filling and Parsley Sauce

Easter vacation has started in Denmark. All the school children are free from school and don’t have to start before next Tuesday. Many people have free and Thursday, Friday, Easter Sunday and Monday most of the stores and supermarkets are closed. When I first came to Denmark in 1968, all the stores, supermarkets, restaurants, cinemas were closed. There was nothing on the television if it didn’t show religious films. So, what do people do. Those people who have sommer houses, spend the five day holiday there and invite friends and family they haven’t seen over the long winter to dinner and lunch This is a nice dinner. The meat should be marinated 24 hours. Always throw the marinate away. If you have an old recipe with a marinate, people would use the marinate to cook in. This is not recommended.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Marinated Pork Tenderloin with Parsley Filling and Parsley Sauce

Serves 4-6

2 pork tenderloins (1½ -13/4 lbs. total) trimmed of fat

Marinade:

1 cup dry red wine

4 garlic cloves, smashed

4 fresh thyme sprigs

1 cup coarsely chopped onion

½ cup coarsely chopped celery

1 tbsp. black peppercorns

1 cup chopped parsley for filling tennderloins

2 tbsp. oil for browning tenderloins

Parsley Sauce::

1 cup fresh flat-leaf parsley leaves

1 garlic clove, smashed

1-2 tbsp. oil 2 tbsp. capers

½ cup extra virgin olive oil

3 anchovy fillets

1 tbsp. freshly squeezed lemon juice

butter for frying meat

1 cup of chopped parsley

To make marinate, combine all the marinade ingredients in a medium bowl. Place meat in a large resealable plastic bag and pour marinate into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.

To fill tenderloins, pat dry the meat with a paper towel. Using a long, thin sharp knife parallel to work surface and beginning along one side, cut 1 inch the middle of tenderloin. Continue slicing inward, pulling back the meat with your free hand and unrolling the meat so it lays flat on the work surface. Season with salt and pepper and scatter parsley over meat. Roll pork into a tight cylinder. Tie roast securely with kitchen twine in 1½ inch intervals.*

Preheat oven to 425°F.

To brown the meat, heat  butterl in a large frying pan and brown the meat on all sides. Place an instant-read thermometer  in the meat and place in an ovenproof pan or skillet. Roast 25-30 minutes or until thermometer reads 145°F.

To make parsley sauce,  combine all the ingredients except the lemon juice in a blender and puree until smooth. Just before serving, whisk in the lemon juice.

To serve, let the meat rest 5-10 minutes before slicing. Arrange slices on 4-6 warmed plates and serve with potatoes of your choice. Set the sauce on the table so each guest can take as much or as little as they wish.

*Loop the free end of a ball of string round the end of the meat and tie a knot. Without cutting the string, make successive loops at 1½ inch intervals along the meat. tighten each loop by pulling the string as you go. Secure by bringing the string under the entire length of the meat and knotting the free end.

Spinach and Feta Pie

If you love pies, but hate to make the pastry to line the form with or you don’t have the time, filo pastry is a good solution. Filo pastry comes from the middle east and North African countries. Filo pastry is thin sheets of water and flour and can be bought in most supermarkers. Defrost it in the refrigerator and when you begin to use it, cover the sheets you are not using right away with a clean damp towel. Denmark makes white, soft cheese made from cow´s milk. Unfortunately, Danish feta, which is called salat ost, is very salty and  crumbles easily. In this recipe, I use Greek feta which is made from goat’s milk.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spinach and Feta Pie

Serves 4

6 thin sheets of filo pastry

1 cup of cottage cheese

½ cup of milk

2 tbsp. flour

2 egg whites

6 tbsp. melted butter

1 large potato, peeled and grated

1 small squash, diced

2 cloves garlic, finely chopped

½ cup chicken stock

6 oz.. frossen whole spinach

2 spring onions, finely chopped

½ tsp. grated lemon rind

½ tsk salt

½ tsk sort pepper

2 oz.

Preheat  oven 425°F.

To make the filling, defrost the filo pastry in the refrigerator. It will take an hour. Blend cottage cheese, milk, flour and egg whites. Come 2 tbsp. of butter on a frying pan and add potato, squash, garlic and chicken stock and cook 5 minutes or until the vegetables are soft. Add spinach and spring onions and stir. Let simmer 2 minutes. Remove from the heat and add lemon rind and season with salt and pepper.

To make the pie, brush a pie form with butter and come a sheet of filo pastry one at a time letting a little of the pastry hang over the edge. Brush between each sheet of filo pastry with butter. Pour the cheese mixture into the pie form and then add the spinach/ vegetables mixture on top of the cheese mixture. Fold the edge of filo pastry  over the mixture. The middle should be open. Sprinkle with feta cheese. Bake the pie 35 minutes or until the filo pastry appears finished.

Pancakes with Mushroom Filling

It is still winter here in Denmark and the ground is covered with snow. These pancakes are really a winter dish, but it is so cold here, I am serving them as an appetizers for guests tonight. All kinds of mushrooms can be used in this recipe. Left-over chopped ham can also be used  and suddenly it is a main dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pancakes with Mushrooms Filling

Serves 6

½ cup / 120 g flour

a pinch of salt

3 eggs

1 1/4 cup milk

2 oz./60 g clarified butter for making pancakes

Filling; 7-8 oz./250 g mushrooms, cleaned and cut into bite-size pieces.

1 oz./30 g butter for frying mushrooms

1-2 tbsp. lemon juice

salt and freshly ground white pepper

Bechamelsauce:

1 oz./30 g butter

3 tbsp. flour

1½ cups of milk

½ cup heavy cream

3-4 tbsp. grated Havarti cheese

To make pancakes, combine ingredients for pancakes. Come  a 1 tbsp. of clarified butter  on a frying pan. Pour a little of he batter onto the pan and tilt so that batter quickly covers the bottom of the pan evenly. Cook until golden brown on one side, flip over and cook on the other side,

To make mushrooms, sauté them in butter -12 minutes, add citron saft, salt and peber and 2 tbsp. water to pan. Cover with a lid and let simmer 5 minutes.

To make bechamelsauce, melt butter over medium heat, stir in the flour and milk a little at a time, stirring all the time. Let sauce cook for 5 minutes, stirring all the time. Add liquid from mushrooms, salt and white pepper to sauce. Remove  little over half of the sauce and add the mushrooms. Add heavy cream to the remaining sauce.

To assemble, place a large spoonful of mushroom filling on each  pancake and place them in a well greased oven-proof dish.  Pour the bechamelsauce with the heavy cream over the pancakes. Sprinkle with cheese.  Gratin the dish under the grill in the oven 5 minutes. Remove when the pancakes are brown but not burned.

Dining with The Danes

The new version of Dinning with the Danes – 100 recipes is now in the book stores. Month by month it will show you how to make classic everyday  meals and party dishes, and features anecdotes from Danish food culture throughout the centuries. With this book  you can learn to bake Christmas treats and renowned Danish pastries, celebrate midsummer the Danish way or try out the many varieties of open-face sandwiches. It makes a great gift for English speaking friends and, of course, many tourist buy this book as a reminder of beautiful Denmark and some of the food they have eaten while they were here.

I first wrote Dining with the Danes for more than 20 years ago and it has been a best-seller ever since. It was time to freshen up the book with new pictures of Denmark and new pictures of the recipes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tartlets with Creamed Shrimp and Asparagus

Tarteletter med stuvede rejer og asparges (Danish name)

The word tartlet is French and means little tart. Tartlets have been popular in Denmark as well as the rest of Europe since around 1700.

Serves 5-6

2 tbsp. butter

2 tbsp. flour

8 oz. (200 g) shrimps

8 oz. (200 g) asparagus from a jar, cut into smaller pieces

1 cup (8 fl. oz.) of asparagus water from the jar of asparagus

1 cup (8 fl. oz.) heavy cream

1 egg yolk 10 tartlets*

Garnish: cress or dill

To make filling, melt butter over medium heat, stir in the flour and add the asparagus water a little at a time, stirring all the time. Add cream a little at a time, stirring constantly. Add a little hot broth to egg yolk and then pour mixture back into broth. Do not let sauce boil. Add shrimps and asparagus to the sauce and warm a few minutes.

To assemble, warm tartlets after instructions on the package. Place a large spoonful of filling in each tartlet and garnish with cress or dill.

*If tartlets cannot be bought at stores in your area, or if you simply wish to make them yourself, here is a recipe for them.

Tartlets

makes 12

6 oz. (175 g) flour

3 oz. (90 g) butter 1 egg

To make tartlets, sift flour into a mixing bowl. Add butter and rub it into flour with your fingertips until the mixture resembles fine breadcrumbs. Add egg (and maybe a little cold water) and form a dough. Knead briefly on a lightly floured surface until smooth. Do not overwork the dough or it will become oily, and the baked pastry will be tough. On a lightly floured surface, roll out dough to a thickness of ¼ inch (6 mm).Cut out 12 circles with a glass and use them to line a 2½ inch (6-25 cm) deep muffins tin. Prick insides with a fork, chill tartlet cases for 30 minutes.

Preheat oven 350°F.

Arrange tartlet cases cases on a baking sheet and bake 5 minutes.

Pork Shanks with Winter Vegetables and Warm Red Beet Chutney

It may be Spring, according  to the calendar, but it is still cold here in Denmark, very cold. The menu tonight is an all time favorite, easy and not very expensive. Depending on the size of the shanks, two may not be enough for 4 people. If the dinner guests are four young men, count on a shank for each person. And, of course, you can always add more vegetables.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork Shanks with Winter Vegetables and Warm Red Beet Chutney

Serves 4-6

2 (3 lbs. each) pork shanks*

1 coarsely chopped carrot

1/4 chopped celery root

2  coarsely large chopped onion

1 coarsely chopped parsnip

3-4 coarsely chopped large potatoes

1 sprig of thyme or 1 tsp.. dried thyme

1-2 bay leaf

10 whole peppercorns

1 dark beer

Preheat oven to 425° F

To make the pork shanks, score fat in a cross-hatch pattern  in rind, without cutting into the meat itself. Season with salt and freshly ground pepper. Place shanks in a large heavy ovenproof pot  and set  in oven. The meat should cook ½ hour before arranging all the vegetables  and urter around the shanks. Reduce the heat to 300°F. Add the beer and braise 2-3 hours. When the meat falls off the bone, the shanks are finished. Don’t let the liquid boil dry, add bouillon if necessary.

To serve, first cut the meat free from the bone and then cut meat in slices. All fat and soft skin should be thrown away. Serve with warm red beet chutney, mustard and bread:   Danish rye bread. if possible.

Warm Reb Beet Chutney

1 lb. red beets

1 glove garlic

2 tps. rapeseed oil

1 tbsp. fresh thyme

½ dl apple cider vinager or Balsamico  vinager

1 tbsp. honey

2 tbsp. chopped parsley

To make chutney, peel and grate red beets and  bland with pressed garlic. Sauté red beets and garlic in oil 7-8 minutes. Add thyme, vinager and honey. Stir and cook 1-2 minutes. Don’t let  red beets get to dry. Season with salt and pepper.  Garnish with chopped parsley.

 

Burning Love- Bacon with onions and Mashed Potatoes

Before I started to write cookbooks, I taught grade school. Standing in front of 24 Danish children, ages 10, 11 and 12, was not an easy job. I had been in Denmark six years, and although I had gotten an education, I thought I was doing just fine speaking Danish. The children didn’t, and it was next to impossible to get them to settle down.

Four tables with six children each laughing, joking and in general prepared to make trouble, was a horrible start on my first day. Getting a job as a foreigner was not easy and after applying to fifteen, twenty jobs, I finally got a job teaching children home economics.  

Six girls sat at the first table. I began to call out their names. Jane, Jonna, Johanne, Judy, Jenna, Jenne. Six girls at one table all with names that started with “J”. Of course, I pronounced them all wrong, and it caused quite a commotion, the first of many.

   “Jane,” I called out, pronouncing the name in the American way. No answer. The girls sitting at the table looked around the room as they were looking for a Jane.

   “Com’on,” I said in my dreadful Danish. “There must be a Jane here because I have twenty-four names here and as far as I can see, there are twenty-four of you.”

   A pretty girl of ten or eleven raised her hand. “It could be me, but we pronounce my name as “Ana.” Yes, of course, I thought to myself, the Danes don’t pronounce J. “Listen,” I said, “why don’t you tell me who you are and I will check off your names.” Once again, the room was filled with noise and laughter as they all began to talk at the same time.

   I lifted my arms and yelled, “Stop, stop” one of the few English words that were close to Danish “stoppe” and most of the Danish children understood. After a few minutes, they were quiet enough to continue. “I will point to you one at a time, and you tell me your name.” I pointed to the girl sitting next to “Ana,” and she quickly responded with “Annah.” I searched my list and after a few attempts to find “Annah” I asked her again.

   “Annah, Annah,” she said as quickly as she could, then turned to the girlfriend and made a sign with her hand like I was crazy.

   “How do you spell that?” I said, and the class roared with laughter.

   And so it went. That night at home I told my husband about my day.          

“They laughed at me when I wrote on the blackboard. The more words I misspelled, the harder they laughed. It was very unpleasant.”

   “You’ll just have to be better prepared.”

   “You are right, but how?” I asked, feeling sorry for myself. “I guess I could learn to spell all the words I intend to write on the blackboard before every class, but they tease me about my accent.”

   That night I went into my bedroom, closed the door, and I practiced what I was going to say in the next day’s lesson in front of the mirror. I talked out loud as if the children were sitting before me in the classroom, enunciating every word. Wanting to be sure the words that I would be writing on the blackboard were correct, I memorized all that I could think of that I would be using in the day’s lesson. Not having grown up in Denmark, I learned a lot about the school system, and I liked working with children. Today recipe is an all-time favorite of all the children I ever taught. It is also popular with adults.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Burning Love – Bacon, Onions and Mashed Potatoes

serves 4a

1½ kilo/3 lb. potatoes, peeled and cut into 2.5 cm (1 inch)

1½ cups/12 oz.  milk

30 grams/1 oz. butter

salt and pepper

250 grams/8-9 oz. bacon, cut into mindre pieces

2 large onions, finely chopped

Garnish: red beets, diced

To make, boil the potatoes in unsalted water. Fry the bacon in a frying pan over medium heat. Remove the bacon and fry the onions in the remaining fat. Mash the potatoes and beat in the warm milk and butter until fluffy .Season with salt and pepper.

To serve, divide the mashed potatoes on four plates and come onions and bacon on top of the mashed potatoes. Garnish each plate with red beets.

Duck Breast with Morel Mushroom Sauce and Mashed Potatoes

Another sign that Spring is here, is now we can buy morel mushrooms at the market. Denmark doesn’t have that many, but they are wide spread in other European countries. We get our morel mushroom from Sweden, and as so many other good things, the season is short. They can always be dried. If you only can get the dried mushrooms, place them in a bowl and pour boiling water over them. After about 20 minutes you can cook them  and they taste almost as good. This dish is a wonderful dinner for guest and if you are severing  mashed potatoes, you find the recipe on my blog if you back a few weeks where I made mashed potatoes with cream.

 

 

 

 

 

 

 

 

 

Duck Breast with Morel Mushroom Sauce, Mashed Potatoes and Snap Peas

Serves 4

3 oz. (120 g) morel mushrooms, cleaned and halved if they are large

4 (8-9 oz.) 240 g duck breast

Sauce:

1 small onion, finely chopped

2 tbsp. butter

3 tbsp. tomato pure

½ cup red vine

3 tbsp. cognac

3 tbsp. portwine

½ cup duck stork or chicken stock

salt and freshly ground pepper

To make mushrooms, melt 1 tbsp. butter and sauté mushrooms 1 minute. Take them up and set them aside.

To make duck, trim of any extra skin and score fat in a cross-hatch pattern. Heat a large sauté skillet over high heat until hot, add duck, skin side drown, and cook for 8-10 and cook 8-10 minutes (depending on thickness of breast) Turn duck over, and cook 5-8 minutes. Remove duck from heat and let rest 3 minutes.

To make morel mushroom sauce, melt  1 tbsp. butter and cook onions 1-2 minutes.  Add tomato pure, red wine, cognac and bring to a boil. Reduce heat and simmer sauce until there is 3 tbsp. left. Add port wine and stock and simmer 10 minutes.   Just before serving, add mushrooms and heat about 2 minutes. Don´t overcook the mushrooms.

To serve, slice the duck breast and place them on the side of 2-3 spoonfuls of  mashed potatoes (if using) and arrange snap peas on the other side of the mashed potatoes. Pour the sauce over the meat and potatoes.

Suggested accompaniment :mashed potatoes and snap peas, stemmed and blanched for 1 minute

Caviar of the North – Lumpfish Roe

Lumpfish roe, the Danish caviar, is in season right now. The roe of lumpfish is quite popular in Denmark and is considered the caviar of the North. The season is  short. However, it can be frozen and enjoyed all year around. The season  starts around the middle of February and if we are lucky, it can last until May, sometimes June. I like to make lots of blinis, freeze them, and heat them up  when I want a nice appetizer. If you can’t get lumpfish roe, salmon roe and paddlefish roe is also good. Smoked salmon is just as good. In Denmark, lumpfish roe is often put into small jars and can be bought all year around. Sometimes it can be black or even green. It is, of course, best fresh in the spring. Danish lumpfish roe can be bought on the internet and in many shops around the world.

Lumpfish roe, can also be a delicious ingredient in many other recipes. In today’s recipe, I hardboiled 4 eggs and then removed the yolks. I grated the yolks over the finished dish and garnished with cress.

 

 

 

 

 

 

 

 

 

 

 

Lumpfish Roe, Hard-boiled Eggs and Garlic Mayonnaise

Serves 4

4 hard-boiled eggs

3-4 oz. (90-120 grams) lumpfish roe

Mayonnaise:

Makes 2 cups

2 fresh yolks or 1 whole egg*

4 tsp. vinegar

1 tbsp. Dijon Mustard

1/4 tsp. salt

Pinch of freshly ground white pepper

1 tbsp. freshly squeezed lemon juice

1 cup corn/rapeseed oil

2 garlic cloves, pressed

garnish; cress or parsley

To make, season the lumpfish roe with salt, pepper and lemon juice.

To make mayonnaise, combine egg/whites, vinegar, mustard, salt , white pepper and lemon juice. Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified. Stir in the garlic.

To assemble, place 1-2 spoonfuls of lumpfish roe on 4 plates. Place a spoonful of garlic mayonnaise in the middle of the roe. Crumble or grate an egg yolk over each plate. Garnish with cress or chopped parsley.

Homemade  mayonnaise is always best, especially if the mayonnaise is made with rapeseed oil, which turns the mayonnaise a beautiful shade of yellow. If you do use store bought mayonnaise, be sure it is a good one. Be sure that all ingredients are at room temperature and add oil very slowly in a thin stream. A food processor is a great tool for making mayonnaise.
*Mayonnaise can be made with both yolks and whites of an egg. It will be lighter and not quite as rich in taste.

Suggested accompaniment: toasted slices of white bread.

Rum Mousse with Grated Chocolate

Rum Mousse is the second most popular mousse in Denmark after lemon mousse. In Denmark, this dessert is called fromage and is originally French, meaning cheese. This recipe has nothing to do with cheese. A mousse can be made with buttermilk, oranges, coffee, licorice , lemons and most kinds of fruit. In Denmark we use geletin sheets, but I making this recipe with gelatin powder. Actually, I think the powder is easier to work with.   Be sure and read the instructions on the package. They may be different in other countries.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rum  Mousse

4 dessert servings

5 tbsp. powdered gelatin

2 egg

4 tbsp. sugar

½ cup rum 

1½ cups heavy cream

Garnish: Whipped cream, grated chocolate   

To make  mousse, place 5 tbsp. of water in a small saucepan. Sprinkle in powdered gelatin. Heat mixture over low heat, stirring continuously until gelatin has dissolved. Let it cool, Whip the egg yolks  with  sugar in the a bowl. In another bowl, whip the egg whites until stiff. Whip the heavy cream. Come rum in the egg yolk mixture, then add the cooled gelatin. (When it is the same temperature as the back of your hand (body temperature), it is ready.) Fold the egg whites in and fold 2/3 of the whipped cream in, saving some to garnish with. Pour rum mousse into a serving bowl or four portion bowls. Refrigerate mousse for at least 4 hours or as long as 24 hours before serving.

To serve, garnish with whipped cream and sprinkle grated chocolate over.

Suggested use of Rum Mousse, place 1-2 spoonfuls of mousse in the middle of a pancake, and fold one side over and the second side over the mousse so that it resembles a tube with mousse inside. Sprinkle with grated chocolate.

Pork Chops with Winter Vegetables and Nutmeg

This weekend is my husband’s birthday and I thought I would give him an extra special dinner. He choose pork chops, one of his  favorites, and rum mousse. Here the pork chop dish and the rum mousse will be on blog later this week. .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Pork Chop with  Winter Vegetables and Nutmeg

Serves 2

Dressing:

6-8 Madagascar pepper corn

4 tbsp. finely chopped parsley

1  finely chopped shallot

rated rind of a half  lemon

2 tbs. rapeseed oil

1 glove garlic

 

2  pork chops, all fat and bones removed

salt and freshly ground pepper

3  tbsp. butter

Vegetables:

1 lb. (455 grams) root vegetables such as parsnips, celery,

1 leek, trimmed and washed thoroughly to remove grit

a handful kale*

nutmeg

To make dressing, mash pepper corns with a knive and combine them with the chopped parsley,  chopped shallot, 1 tbsp. water,   grated lemon rind  and oil. Come pressed garlic in and season with salt and pepper.   Set aside.

To make vegetables, clean and cut all the vegetables and them them into smaller pieces. Cook them in let salted water 2-3 minutes and take them up and lay them them on a paper towel.

To make pork chops, sprinkle with salt and pepper, melt  butter in a medium skillet over high heat and quickly brown the meat on each side, 1 minutes. Reduce the heat and cook 3-4 minutes, depending on the thickness of  pork chops.  Transfer the pork chops to warm plates and come the  vegetables back into  the pan and fry 1-2 minutes.. Add a little more butter if needed.   Season with salt and pepper. Tear the kale into small pieces and stir them into the vegetables.

To serve, place the vegetables on the plate next to the pork chop and grate nutmeg over.

Suggested accompaniments: mashed or boiled potatoes.

*There are many types of kale to choose from. Dinosaur kale, also known as Lacinato, Tuscan, black, or cavolo nero, is most tender.  Red Russian kale is slightly sweet. Denmark has mostly curly kale. The entire stem needs to be cut out of the leaf before cooking. Chopped stems can be eaten but need extra time to cook.

Beef Stew with Vegetables and Beans

Last time I wrote about how I like to make dinner in a wok.This dish can also be made in a wok. It is both easy,  nourishing and inexpensive. Most dishes like this one calls for more meat, 500 or 600 grams. I use less meat, and although it can be more expensive, I use beans. Bean have lots of protein, pretty much the same as beef, is very filling  and it´s less expensive.   This dish can be made as an week-end dish for guests or remove the wine and eat in on week day.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef Stew with Vegetables and Beans

Serves 4

4 tbsp. flour

salt and freshly ground pepper

320 g/12 oz./3/4 lb. good beef, cut into 2½ cm X 2½cm  ( 1 inch x 1 inch) cubes

1 tbsp. oil

3 hvidløg cloves, finely chopped

8 oz./½ lb. carrots, if they are small they can be left whole, or cut them into large slices

1½ cup bouillon

½ cup red wine

1 tbsp. tomato puré

2 tsp. ground sage

1 tsp. thyme

1 tsp. mustard powder

320 g/12 oz./ 3/4 lb. potatoes, peeled and cut into 2½ x 2½ cm (1 inch x 1 inch) cubes

225 g/½ lb. mushrooms, cut into smaller pieces

1 can of beans, white, kidney or   garbanzo, appox. 225 g/½ lb

Garnish: 2 tbsp. chopped parsley

To make, combine flour, salt and pepper and dredge meat and coat evenly. Heat oil in a pan (a wok can also be used) and fry the meat 4-5 minutes. Add garlic, carrots, bouillon, wine, tomato puré, sage. thyme and mustard powder and bring to a boil, lower the heat and place a lid on the pan and let simmer 5 minutes. Add potatoes and cook 10 minutes before adding the mushrooms and simmer 5-10 minutes more. Add the beans and cook 3-4 minutes.

To serve, divide into 4 warmed bowls and sprinkle with parsley. Serve with crusty bread.

Beef with Mushroom Sauce

When I was a child of 12, I read Pearl S. Buck’s book, The Good Earth. It was about China,  it’s people, it’s culture and it´s food. What interested me most was the food. The people of China were very poor when Mrs. Buck wrote her book and the Chinese people didn’t have  much fuel to make fires and put into their stoves. What they did have was a WOK. It was a rund bottomed deep metal bowl which could be heated up in just a few minutes. After chopping and slicing the vegetables into smaller pieces and the meat, which they didn’t have very much of either, they added some oil and quickly fried the ingredients, stirring constantly. A few more ingredients such as soya sauce, bouillon, vinagar and cornstarch  was made in a cup and this  sauce was  poured over the meat and vegetables. After a matter of a few minutes, the dinner was ready. And they only used one pot, or should I say a wok making less to clean up and  dinner was ready in just 15-20 minutes. I wrote six cookbook about Asian food, selling more than 200,000 books in Scandinavia . I have since then used this method to make many dishes. I just cut the meat and vegetables into equal sizes  and heat my wok and have created all kinds of dishes. Here is one of my favorites and it is finished in just 20 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef with Mushroom Sauce

Serves 4

455 g /1 lb. good beef cut into strips

2 tbsp. flour

½ tsp. salt

freshly ground peber

180 g/6 oz.  mushrooms, cleaned and cut into bite-size pieces

1 red peberfrugt, cut into strips

1 tbsp. oil

3 fed garlic, finely chopped

½ tsp. ground rosemary

1 cup of beef bouillon

2 tbsp. vinagar

1 tbsp. tomato pure

To make, dredge meat in the flour mixed with salt and peber.  Heat the oil in a wok or a deep frying pan and add the meat. Fry 4 minutes, tossing and stirring frequently. Take the meat up and add the vegetables and fry 2 minutes. Combine the garlic, rosemary, bouillon, vinagar and tomato pure in a small bowl and add to the wok or pan and cook 2 minutes. Bring the meat back into the wok and cook a few minutes.

Suggested accompaniment: Rice or mashed potatoes.

Smushi

Smushi is a contraction of the Danish word `smørrebrød´,meaning open-face sandwiches – the traditional Danish lunch menu, and the Japanese `sushi´. Smushi is a combination of classical Danish dishes made from seasonal produce, but served in delicate, aesthetically presented portions the size of sushi.   Smushi is not a fusion of ingredients and flavors, but an authentic presentation of traditional Danish foods in a smaller portions that allows you to taste a variety of small dishes in one meal. There is no raw fish, no rice or other Japanese ingredients. They are perfect for appetizers, canapés at a party and they are also good as a lunch.

 

 

 

 

 

 

 

 

 

 

 

Smushi

After buttering smaller pieces of bread, make these sushi just as you would smørrebrød (open-face sandwich.)

The first sushi is a sausage of minced pork, bouillon and spices. On top of the sausage  red cabbage salad with apples slices.

The next one is  marinated herring with half of a hard-boiled egg, red onion rings, capers* and cress.

The   smushi in the front is roast beef, pickles, grated horseradish, cress and fried onions.

The last smushi is a sardine in oil, an egg slice, mayonnaise, a tiny slice of lemon, and shrimps.

If you would like more ideas for Smushi, look under open-face sandwiches here on my blog.

*Capers, flower buds with lots of taste, must be picked before dawn, so that the flower don´t open ( fold out.) Just like olives, they cannot be eaten without marinating.

Shrimp Cocktail with Lemon Mayonnaise

Valentin’s day was introduced  by Pope Gelasius in the year 496 and man believes it  was named after the roman priest Valentin. Valentins greetings have been popular since the middle ages when the oldest love letter was a poem sendt in 1415 from Charles, Duke of  Orleans to his wife, while he sat prisoned in the Tower of London. Today, Valentin’s day is popular in the States, Canada, Mexico, Australia and Great Britain. However, there are many Danes that like to celebrate the day. Who doesn’t like receiving  flowers or a box of candy. Not to forget a nice dinner. Valentin’s day is February 14th and this shrimp cocktail makes a nice appetizer or a filling lunch with bread.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shrimp Cocktail with Lemon mayonnaise

Serves 2

Lemon Mayonnaise:

1 egg yolk

1½ oz. lemon juice

zest of 1 lemon

kosher salt and freshly ground pepper

3½ oz. rapeseed/corn oil

Shrimp cocktail:

9 large shrimp, cooked, peeled, deveined, and chilled,

2 tbsp. of baby shrimps

a handful shredded lettuce

2 lemon wedges

Garnish: grated lemon peel, mynte or dild 

To make lemon mayonnaise, place egg yolk, lemon juice and zest, salt and pepper in food processor. Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified. Set aside.

To make cocktail, place the shredded salad leaves on the bottom of two martini glasses and one large shrimp on top of the shredded salad leaves. Place 1 tbsp. baby shrimp on top of salad leaves and place 4 large shrimps on the rim of each glass and garnish decoratively with lemon, lidt lemon mayonnaise, grated lemon and mynte eller dild sprigs.