Eating in Denmark

Triple Chocolate Avocado Brownies

2012-01-24T20:23:00.000+01:00

Did you know that, besides their beguiling shape, texture, and flavor, avocados are technically a fruit? In 1970s America it was chic to have avocado green kitchen appliances. Nothing can erase my memories of ovens and refrigerators the color of rotting peas. As much reverence as I have for the avocado, it does not translate well to appliances. Or shag carpet for that matter. Then there were the times I tried in vain to grow my own avocado tree by sticking toothpicks into the seed and placing it carefully over a jar of water. Has anyone ever had success with that? I have a friend from Tanzania who recalls eating avocados by the dozen, right off the tree. She warned that this is not necessarily a diet friendly approach.

But unless you sit down to avocados for breakfast, lunch, and dinner, it’s highly unlikely you’ll get fat eating them. What’s more, the number of reasons to include avocados as part of your regular diet far outweighs the risk of putting on pounds. Avocados contain unsaturated fat, also known as the good fat. It is believed that this type of fat helps to activate the part of your brain that makes you feel full. Alas, a feeling we don’t get with French fries. Avocados also contain folic acid, fiber, and an antioxidant that is believed to protect against eye disease.

Apart from the ubiquitous guacamole, there are myriad ways to incorporate this wonder fruit into your kitchen. Dessert, for example. It might seem strange, but it really works. Avocados make for a killer chocolate mousse. The fact is they marry extremely well with chocolate, as evidenced by Triple Chocolate Avocado Brownies.

These brownies are worth every second of the miniscule effort to make them. I was somewhat apprehensive about the texture of the finished product since, compared with traditional recipes, the amount of fat and sugar is significantly reduced. But I was pleasantly surprised. While slightly more cakey, they are still moist and soft. The gooeyness factor is minimized, but I didn’t miss it. I actually enjoy that they are sweet but not cloyingly so, another feature of the usual culprit. That they are sort of a health food doesn’t hurt, either. My 4-year old wouldn’t touch an avocado to save his life, but he was crazy about the brownies. Did I mention they contain Nutella?

Triple Chocolate Avocado Brownies
Adapted from Tastes Better with Friends

Ingredients

1/4c / 60g unsalted butter – room temperature
1/2c / 115g brown sugar
1 egg
2 ripe, mashed avocados
1/3c / 75g Nutella
1c / 225g flour
1/4c / 60g cocoa powder (unsweetened)
1t / 10g baking powder
1t / 10g sea salt
1t / 10g vanilla extract
1/4c / 60g chocolate chips (or chopped dark chocolate)
1/4c / 60g sliced, toasted almonds

Directions

1. Preheat the oven to 180C, and grease a 20 or 23cm baking dish.

2. Beat the butter and sugar well.

3. Add the egg, avocados, and Nutella. Beat well.

4. Sift and add the flour, cocoa powder, baking powder, and salt and beat again.

5. Gently stir in the vanilla, almonds, and chocolate chips.

6. Pour into the prepared pan and bake for approximately 20 minutes. Depending on your oven, you might need to undercook slightly or bake for an additional 5 minutes. Check after 20 minutes.

7. Cool for 15-20 minutes and cut into squares.

Fig Butter

2011-12-24T08:09:00.000+01:00

If you like apple butter, you will love fig butter. Fig butter ups the ante with its spices, red wine, and port. I first tried it when I undertook these delicious scones, which are really more like a fancy version of cinnamon rolls minus the yeast. But this time I skipped the scones altogether, doubled the batch of fig butter, and spooned it into jars for Christmas gifts. It's wonderful on toast and pancakes, and you can just as easily add some to baked goods, such as muffins or your favorite quick bread.

Fig Butter
Adapted from Good to the Grain: Baking with Whole Grain Flours by Kim Boyce

Ingredients

1/2c sugar
2 whole cloves
1 star anise
1c red wine
1/2c port
12oz. dried figs, stems removed
1/4t cinnamon
4oz. (1 stick) unsalted butter, softened

Directions

1. To poach the figs, measure 1/4c water and the sugar into a small heavy-bottomed saucepan. Stir the mixture together with a wooden spoon, incorporating the sugar without splashing it up the sides. Add the cloves and star anise.

2. Bring the mixture to a boil over medium heat and cook for 7 to 10 minutes, until the syrup is amber-colored.

3. Add the red wine, port, figs, and cinnamon, standing back a bit, as the syrup is hot. Don't panic when the syrup hardens; this is the normal reaction when liquids are added to hot sugar. Continue cooking the mixture over medium heat for 2 minutes, until the sugar and wine blend.

4. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The figs will burble quietly as they are jostled together by the heat. They are ready when the wine has reduced by half. Remove the pan from the stove and cool to room temperature. [I let mine sit overnight.]

5. Fish our the star anise and cloves. Pour the cooled figs, with their liquid, into a food processor and puree until smooth, about 1 minute. Add the softened butter to the fig paste and process until smooth. The fig butter can be stored in the refrigerator for up to 1 month.

Panforte

2011-12-20T09:04:00.000+01:00

Panforte, the traditional Tuscan Christmas confection, is not for the faint of heart. Its flavors are bold. So is its texture. That’s not surprising since the recipe includes 18 ingredients, most of which are nuts and dried fruits. But what would panforte be without its stars: nutmeg, cinnamon, cloves, black pepper, and coriander? I am all about spicy tastes this time of year. I love Danish pebernødder nearly as much as the traditional gingerbread cookies I grew up making in the U.S. I also make a wonderful fig butter that consists of dried figs stewed in a vat of wine, port, sugar, star anise, cloves, and cinnamon until the mixture is soft, thick, and syrupy. It makes a wonderful gift.

So does panforte. Apart from the taste, smell, and dramatic look of this chewy, fruit- and nut-studded cake, it’s most special when shared. I cut mine into large wedges and wrap in baking paper for a rustic look. I tie each bundle with a piece of brown twine or red and white checkered ribbon and suggest recipients enjoy a small slice with a mug of hot tea or coffee.

The other reason that panforte is not to be taken lightly is that it takes some planning and time to pull it all together. There is nothing particularly difficult about it, unless you find candying your own fruit peel difficult. In that case, see if you can buy some. I treated the recipe like a puzzle that I worked on over time--three days to be exact. I find it much more manageable, not to mention enjoyable, if I break a recipe like this down into steps. First, I candied the quince. And please, do not let an inaccessibility to quince stop you from making panforte. Just up the candied orange peel or substitute another candied fruit.

The day after I conquered the quince, I moved on to the orange peel. I find that putting the fruit to cook on a back burner while I make dinner or wash dishes is the best way to accomplish this task. I stored both batches of candied fruit in my fridge for a day and worked on toasting the nuts. Then came the assembly. The prep time was key. Had I attempted to complete the whole thing in one shot I would have been annoyed, tired, and hurrying to finish it. Instead, the assembly was a breeze and I could relax while patiently awaiting the finished product.

Panforte
Adapted from Tartine Cookbook and The Wednesday Chef
Ingredients

8oz / 225g candied quince, strained and coarsely chopped
3oz / 100g candied orange peel, strained and coarsely chopped
1c / 225g dates, pitted and coarsely chopped
1c / 225g prunes, pitted and coarsely chopped
3/4c / 175g currants
2T / 30g grated orange zest
1T / 15g grated lemon zest
1c / 225g lightly toasted unsalted pistachios
2c / 450g well-toasted hazelnuts
2c / 450g well-toasted almonds
2/3c / 150g flour
1/2c / 115g cocoa powder
1T / 15g ground cinnamon
Freshly grated nutmeg from 1 1/2 nutmegs
3/4t / 7g ground coriander
3/4t / 7g freshly ground black pepper
3/4t / 7g ground cloves
3/4c / 175g honey
1 1/3c / 325g granulated sugar
1/4c / 60g powdered sugar

Directions

1. Heat the oven to 160 degrees. Butter a 26cm springform pan, line with parchment paper, and butter the parchment, making sure to butter the sides of the pan well.

2. In a large mixing bowl, combine the candied quince and orange zest, dates, currants, orange and lemon zest, and all of the nuts. Sift together the flour, cocoa powder, cinnamon, nutmeg, coriander, pepper and cloves over the fruits and nuts. Mix well. Set aside.

3. In a deep, heavy saucepan, combine the honey and granulated sugar over medium-high heat. Stir gently with a wooden spoon from time to time to make sure that no sugar is sticking to the bottom of the pan. Bring to a boil and cook until the mixture registers 120 degrees on a thermometer, about 3 minutes. The mixture will be frothy and boiling rapidly.

4. Remove from the heat and immediately pour over the fruit-and-flour mixture in the bowl. Stir with a wooden spoon to incorporate the syrup thoroughly with the other ingredients. Work quickly at this point; the longer the mixture sits, the firmer it becomes.

5. Transfer to the springform pan and smooth the top with a rubber spatula dipped in water. Bake until the top is slightly puffed and looks like a brownie, about 1 hour. Cool in the pan on a wire rack for 30 minutes. Run a knife around the edge to loosen and turn out of the pan and cool completely.

6. Sift powdered sugar over the top, bottom and sides of the panforte. Lightly tap it over the counter to shake off excess sugar. It will keep, well wrapped, in a cool, dry place for up to 2 weeks, or indefinitely in the refrigerator.

Vegan Fruit and Nut Cookies

2011-12-07T13:05:00.000+01:00

Contrary to what you might think, the words cookie and vegan are not an oxymoron. Really. Let me say up front, I am not nor will ever be vegan. I couldn’t live without bacon. Or cheese. And a rich brownie without a glass of cold milk? Forget it. But I love baked goods, including, it turns out, vegan cookies.

While I wholeheartedly believe that the western world consumes entirely too much meat--at the expense of our heath and the environment--I also believe that one can enjoy animal products to the fullest in moderation without foregoing them entirely. American food writer and critic Mark Bittman is a self proclaimed “vegetarian before 6:00 p.m.” That is to say, Bittman, author of the best selling cookbooks How to Cook Everything and How to Cook Everything Vegetarian, eats plant foods all day long, but at dinner enjoys a regular meal of, say, pasta, cheese, vegetables, perhaps a small steak even. In this way, he reduces his carbon footprint while at the same time improving and maintaining his overall health. There are also “Meatless Mondays,” an increasingly global effort to forgo meat at least once a week.

So what does all this have to do with today’s recipe? Simple. Instead of turning to your stand-by cookie that contains butter and eggs, why not try one that not only tastes fantastic but is made sans animal products. Some might argue that it's better for you and the planet.

Loaded with fruit, nuts, and coconut, it’s the perfect treat alongside a mug of hot tea or coffee. Just the thing to warm up during these chilly fall days. Go ahead and play with the ingredients. Can’t find dried blueberries? Cranberries are a great substitute. No shelled pistachios on hand? Pumpkin seeds, walnuts, or sliced almonds are an equally good bet. If you are feeling health-conscious, political, or environmental, these cookies fit the bill. On the other hand, it’s totally okay if you just want a sweet treat.

Delicious Vegan Cookies
Adapted from Alicia Silverstone's recipe

1c /250 ml rolled oats
3/4c /175 ml all-purpose flour
1/3c /75 ml brown sugar
1t /5.0 ml (small spoonful) cream of tartar (omit if unavailable to you)
1t /5.0 ml baking soda
1/2t /2.5 ml sea salt
1/3c /80 g maple syrup
1/2c /115 g vegetable oil
1t /5.0 ml vanilla extract
1/4c /60 ml dried blueberries (or cranberries, raisins, apricots)
1/4c /60 ml toasted pistachios (or other nuts)
1/4c /60 ml unsweetened coconut flakes

Directions

1. Mix the oats, flour, brown sugar, tartar (if using), soda, and salt in a large bowl.
2. Stir in syrup, oil, and vanilla.
3. Fold in dried fruit, nuts, and coconut.
4. Wet your hands with water; use your hands to shape the dough into small balls of uniform size.
5. Place on a baking sheet lined with parchment paper, slightly flatten ball with the palm of your hand.
6. Bake at 350F /180C for 8-12 minutes or until tops are slightly golden. Let cool 5 minutes on baking sheet before removing to a wire rack.

Makes 12-15 cookies, depending on the size of your dough balls.

Soft Pretzels

2011-11-30T08:21:00.001+01:00

My favorite cookbook of 2011, the one that I've returned to again and again, is Good to the Grain, Baking with Whole-Grain Flours by Kim Boyce. I continue to find inspiration in the innovative recipes and rustic, understated photography.

To celebrate Oktoberfest this year I turned to Soft Rye Pretzels. I was captivated by the recipe from the first moment I thumbed through the book, but I'd be lying if I said I wasn't also intimidated. I think it was the word "bath," and that I would be required to bathe my pretzel dough in the cooking process. A half cup of baking soda is nothing to sneeze at either. Baking soda is cheap, but I don't always have large quantities on hand. In fact baking soda is sold in such small containers here in Denmark that I doubt Danes use it for anything other than baking . Forget about orange boxes of Arm and Hammer found in U.S. fridges to ameliorate orders.

So one day I had some time, which is a must when making Soft Rye Pretzels, and enough baking soda to get the job done. The small number of ingredients makes up for the fussy-factor in making homemade pretzels. Nothing is particularly difficult, it just takes time--and a little patience--to rest the dough, form it into pretzel shapes, let it rest again, bathe it, and then, finally, stick it in the oven to bake. The bathing is key because it's what seals the dough and gives it its chewy texture.

Rest assured, the pretzels are worth every step of the effort. The texture is amazing as is the deep rye flavor. A few words of advice before you start though: Make sure you use a large and deep saucepan when bathing your pretzels. I made the mistake of using one that was too small; when I added the pretzels the baking soda water bubbled over and flooded my stove and drawers under my stove. I'm still finding dried bits of baking soda in surprising places. Also, these pretzels are best eaten the same day they are made. The next day the texture is compromised, and it sort of feels like eating a rubber shoe.

Serve the pretzels warm with a side of good mustard.

Soft Rye Pretzels
From Good to the Grain, Baking with Whole-Grain Flours

2T unsalted butter, melted, for the bowl and baking sheets

Dough
1 package active dry yeast
1T honey
1c rye flour
2 1/2c all-purpose flour
1T kosher

Bath
1/2c baking soda

Finish
Coarse sea salt, such as Maldon

Directions

1. Measure the yeast into a large bowl. Heat 1 1/2c water in a small saucepan over low heat to a temperature that is warm to the touch, about 100F, and pour over the yeast. Add the honey and stir to combine. Add the flours and salt and stir again.

2. Dump the sticky dough onto a floured surface and knead. Add up to 1/2c all-purpose flour, as needed, until the dough is tacky but not sticky. Knead for 10-12 min until soft and supple.

3. Lightly brush a large bowl with melted butter. Using a dough scraper, scrape the dough into the bowl, cover with plastic or a towel, and let rise for about 1 1/2 hours, or until doubled in size.

4. While the dough is rising, place two racks at the top and bottom thirds of the oven and preheat to 450F. Brush two baking sheets generously with butter.

5. Once the dough has doubled, gently pour it from the bowl onto a lightly floured surface. Cut the dough into 12 pieces. Take each piece of dough and roll it into a snake about 17 inches long, with thinly tapered ends. Form the dough into a pretzel shape by folding one-third of the left side over the center of the snake, and then one-third of the right side over the left. Place the shaped pretzels onto the prepared baking sheets. Let the pretzels proof (rise) for 15 to 20 minutes.

6. Meanwhile, for the bath, fill a large pot with 10 cups of water and bring it to a boil. Once the pretzels are proofed and the water is boiling, add the baking soda to the water.

7. To poach the pretzels, lift 2 or 3 pretzels, depending on the surface ares of your pot, into the bath. Boil each side for 30 seconds, use a strainer to remove the pretzels, pat any excess water with a towel, and transfer them back onto the buttered baking sheets. Boil the remaining pretzels. Sprinkle with salt.

8. Bake for 15 to 18 minutes, rotating the sheets halfway through. The pretzels should be dark mahogany in color. Transfer them to a rack to cool. These pretzels are best eaten the day they're made, ideally within the hour.

Makes 12

Magic Homemade Ice Cream

2011-11-22T12:30:00.000+01:00

Note: This post appeared in last week's edition of The Copenhagen Post.

I just moved, and now I have a freezer. It sits nicely atop my fridge. Never mind that both are not much bigger than what you’d find in a child’s dollhouse. I’m just happy they’re there. After all a freezer is not necessarily a given in housing rentals here.

It would be fair to say that I’ve lowered my appliance standards considerably in the three years I’ve lived in Denmark. I remember the moment I walked into the kitchen of my first rental and spotted the place--not much larger than a shoebox--where I would be keeping my food cold. What folIowed was an endless rant about the restrictions that such a fridge represents. Unless you had a mini-fridge in your college dorm room, where I come from people are simply unaccustomed- and ill-equipped to dealing with the diminutive European refrigerators. Coping with one sheds a whole new light on grocery shopping, meal planning, and food storage. You mean I can’t fit two liter bottles of Pepsi and boxes of home delivery pizza in my fridge? I’m kidding. I know some of you think that’s all we Americans consume. But I have news for you. We eat hamburgers, too.

In the beginning a week wouldn’t go by that I didn’t whine about the lack of adequate fridge space. But fast forward three years, and I’ve made incredible strides. As least that’s what my therapist tells me. Through the years, I’ve gradually learned how to optimize my small fridge and--now that I’ve moved--freezer. I’ve adapted my food shopping, meal planning, and cooking in a way that fits my lifestyle and, as luck would have it, the inside of my fridge. Tall items such as milk, orange juice, and white wine are tucked into the door. Dairy, bacon, and lunch meat go on the top shelf. Alas, this kind of transformation does not happen overnight. Every couple of months things still get out of control in my fridge. That’s when I take a step back and say, Okay, you can either make a therapy appointment or organize this fridge. And you know what, a clean and tidy fridge is the best therapy.

But back to the freezer. As a way to inaugurate mine, I made ice cream. For months I have been guarding this special ice cream recipe like a hawk protecting its young, in anticipation that I would one day have a freezer again. This is not your run-of-the mill frozen dessert. It’s magic. Truly. What gives it special properties? First and foremost, it requires no ice cream maker or throwing a coffee can back and forth until your arms ache. Better still, it’s comprised of basic kitchen staples and is, quite simply, extraordinary. The texture is sublime and the taste will leave reaching for “just one more spoonful.” Only make sure you have enough room in your freezer.

Magic Homemade Ice Cream

Recipe courtesy of Christopher Kimball

Note: You know that cherry sauce that is ubiquitous in Denmark this time of year? Sure, you can serve it over the traditional Danish ris a la mande, but why not heat some up and spoon it over your ice cream. I guarantee you’ll love it. Also, since the vanilla flavor tends to be sweeter than the chocolate variety, try serving it with a plain cake, such as pound cake, almond cake, or other lightly sweetened cake.

Ingredients (in U.S. and metric measurements)

1/2c...200g sweetened condensed milk
1 oz...30g white chocolate (if you are making chocolate ice cream use 20g white and 30g dark - 70% or higher - chocolate. The chocolate flavor requires more chocolate than he vanilla variety.
1T...1 soup spoon of vanilla extract
pinch of salt
1/4c...60g sour cream (creme fraiche)
1 1/4c...300g cold heavy cream (38%)

Directions

1. Make base. Gently heat sweetened condensed milk and chocolate. Stir until chocolate melts, this should take less than a minute. Let cool. Stir in vanilla, salt, and sour cream. Set aside.

2. Whip heavy cream with electric mixer on medium-high speed until soft peaks begin to form, about 2 minutes. Fold one-third of the whipped cream into the chocolate mix until well incorporated. Fold remaining whipped cream into the chocolate mix until completely incorporated and smooth.

3. Scrape mixture into an airtight container and freeze until firm, at least 6 hours or up to 2 weeks. Serve.

Tomato Tart with Phyllo Dough

2011-08-15T15:12:00.000+02:00

In case you were wondering, I did not fall off the face of the earth. I did however spend time this summer with family in Oregon, the place my grandmother has always called god's country, and in the French Alps, where we relaxed in hammocks under the trees at my husband's family's weekend house.

Firsts for me this summer were a visit to Provence where we enjoyed hiking with friends, a lunch stop and walk around the legendary Gigondas wine region, and buying a mixed case of organic wine from a local family owned and operated winery. At the end of our stay in France we spent one week in a quaint little coastal town in Brittany on France's west coast. We ate like kings, enjoyed time with family, and played and lounged on the beach (for the record, I do not play on the beach. I lay under an umbrella and read.)

While I was away I spent a scant amount of time in the kitchen. My go-to meals were homemade pizza and all different combinations of rice salad. This Tomato Tart with Phyllo Dough was a stand out. Really really delicious. Served with a green salad, it's the perfect summer meal.

The challenge I had with it was getting the tomatoes sliced thin enough. I was using my mother-in-law's knives that are somewhat neglected in the sharpening department; even though I was afraid that the dough might suffer from excess moisture of tomatoes sliced a bit too thick, it didn't. The phyllo dough was crisp and the tomatoes were the ideal complement to the cheese tucked inside each layer of dough.

I hope your summer adventures have brought you fun, good memories, and plenty of rest and relaxation.

Here's to getting back in the kitchen.

Tomato Tart with Phyllo Dough
Adapted from Sunset Fast and Fresh

10 sheets of phyllo dough, thawed
5T butter, melted
8T grated parmesan cheese, divided
1c very thinly sliced onion
1c shredded mozzarella cheese
6-8 roma tomatoes (depending on size), cut into 1/8-in. thick slices
1T fresh lemon thyme (or regular thyme)
salt and pepper

1. Preheat oven to 375F or 190C.

2. Line a large baking sheet with parchment paper and lightly oil the paper.

3. Lay 2 sheets of phyllo on paper and brush lightly with a little melted butter. Sprinkle all over with 1T parmesan. Repeat layering 4 more times (phyllo, butter, parmesan), pressing the sheets firmly so they stick to the sheets below.

4. For the final layer: brush with remaining butter and sprinkle remaining 1T parmesan. Scatter onion slices across, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.

5. Bake 30-40 minutes until golden brown. Cool 10 minutes, then serve.

Homemade Oreos

2011-06-15T17:17:00.000+02:00

Let’s talk about Oreo cookies. Are you a dunker or a non-dunker? Typically Oreo lovers are divided into two camps: those who dunk them in a glass of cold milk and bite into the slightly soggy cookie with abandon, and those who carefully separate the dark chocolate sandwich rounds from the creamy white icing, eating each part with great care (glass of cold milk on the side, optional). If you’re like me, you let your mood dictate the method of choice.

Oreos are not hard to find in Denmark. But Danes are apparently more civilized and sparing in their Oreo consumption for the packaging here is much smaller than what one finds in the U.S. (surprise surprise).

While Oreos have an unmistakable crunch and flavor, they are not the most natural food on the planet. Don’t even attempt to make sense of the ingredient list. Moreover, it won’t make you feel very good after you’ve ingested six of them. The point is, shouldn’t there be a more natural way to have our Oreos and enjoy them too?

Today’s your lucky day. Homemade Oreos are exceedingly simple to make and taste even better than the store bought variety. I kid you not. But let me be up front about this recipe: you will not arrive at the same pretty uniform-sized cookies that come in the package. Honestly, who cares. What you will make will be original, full of character, and wholly delicious.

Homemade Oreos

Adapted from Tiny Urban Kitchen

Ingredients

1.5c /350g all purpose flour

3/4c /175g sugar

3/4c /175g unsweetened cocoa powder

1/2t /2.5ml baking soda (a small spoonful)

1.5t /7.5ml salt (two small spoonfuls)

3/4c /200g unsalted butter, room temperature

1/2c /115g heavy cream

8oz. /225g white chocolate, chopped in small pieces

Directions

1. In a large mixing bowl, combine butter and sugar and beat with a hand mixer until smooth and creamy. Set aside.

2. In a small bowl, sift together flour, cocoa powder, salt, and baking soda.

3. Carefully add the dry ingredients to the butter mixture, a little at a time. Incorporate well after each addition.

4. Gather the mixture into a loose ball and divide in two. Form each into a disk and wrap in plastic wrap; refrigerate for 30 minutes.

5. Make the filling by bringing the cream just to the boil, then removing from the heat and adding the chopped chocolate. Let sit for a few minutes; combine well until mixture is smooth without any lumps, and refrigerate, stirring every half hour or so. The mixture can sit for six hours at room temperature to thicken or you can speed up the process in the refrigerator.

6. Remove cookie dough from the refrigerator, one disk at a time. On a well-floured surface, roll the dough until it is thin but thick enough so that your cookie cutter is able to pull the dough up with it.

7. Using a round cookie cutter (any size you prefer, although you’ll get more cookies with a smaller cookie cutter), cut as many rounds from the dough as possible. You will need to re-roll the dough a few times.

8. Bake at 350F /180C for 10-14 minutes, turning the baking sheet half way through the cooking time.

9. Repeat with the remainder of the dough. Let cooked cookies cool on a baking rack.

10. Once filling is thick enough, beat it a minute or two with your hand mixer. Apply as little or as much filling to completely cooled cookies, and enjoy. Cookies can be stored in the refrigerator for up to one week.

Summery Rice Salad

2011-06-07T15:54:00.000+02:00

I'm a sucker for rice salad. It's my go to meal this time of year. I mean, who doesn't have rice in the house? The other reason it's brilliant is that you can add whatever you want to it and dress it with practically anything (i.e. tangy vinaigrette or creamy herb-laced buttermilk).

On a related note, let's talk about the seemingly humble carrot. When I was growing up, carrot sticks were invariably a lunch time staple. Unlike in the U.S. where we tend to slice carrots into thin strips, Danes have no compunction about eating them whole. Even the three and four year-olds at my son's school eat them that way. Just as carrot sticks are common in the U.S., a whole carrot that's been peeled and had it's tough ends chopped off are an ubiquitous snack in Denmark, (which is not to say that Danes don't eat carrot sticks, they do, but more commonly it's the whole variety).

I won't get into my French relatives' relationship with the raw carrot. Shredded is acceptable, but my mother in law won't let a carrot stick past her lips. A whole carrot? Mais, no. I recently prepared a salad with carrots sliced into thinish coins. Alan said eating it made him feel like a rabbit. But the French are never particular about what's put in front of them to eat. No, never.

Having said that, I owe my discovery of the rice salad and it's myriad renderings to said French relatives. You'll note that the carrots in this rice salad have been shredded.

This version is ultra simple and makes for perfect lunch time fuel. All you do is make a pot of short grained brown rice, shred a few carrots (slice them in coins if you like. Mais oui.), finely chop a handful of cornichon (mini pickles), chop up a red pepper, and that's it. A can of tuna is a great addition. So are garbanzo or black beans. The dressing I use consists of equal parts plain yogurt and mayonnaise as well as a spoon of dijon mustard, and salt and pepper. To add even more flavor, grate one or two cloves of garlic over the whole thing and stir to combine.

Summery Rice Salad

Ingredients

1c short grain brown rice (cooked according to package directions and cooled)
3 medium carrots (shredded)
1/4 c cornichon
1 whole red, yellow, or green bell pepper, chopped into small pieces
1 can of tuna (optional)

1/3c plain yogurt (I used Greek yogurt)
1/3c mayonnaise (I used Hellman's - yes we can get Hellman's in DK!)
2t dijon mustard

Add to taste:
1t sea salt
1.5t pepper
1-2 cloves of garlic, grated

Directions

Pour cooled, cooked rice into a serving bowl. Add carrots, pepper, cornichon, and tuna (if using).

Mix together dressing ingredients in a jar and shake well (or mix together with a fork in a small bowl).

Add the dressing to the salad a little at a time until it is coated to your liking (you may have some left over that you can refrigerate).

Grate one or two cloves of garlic over the top and stir. Add salt and pepper to taste.

Amazing banana upside down tart

2011-05-20T12:08:00.000+02:00

I have a little smile on my face as I write this. If I hadn't been to England right before Easter then I wouldn't have been to the airport shop with all the magazines. Magazines in English. Well, it was England after all. If I hadn't been in the shop then I wouldn't have seen a particular cooking magazine. If I hadn't seen that magazine and brought it with me to the checkout counter then I would have never discovered this:

But I did. And halleluah. I haven't been taken with a recipe like this in a looong time. As soon as I saw the photo of the dish and read the ingredient list I said, Ok, I will be making that. And quick. I continue on my bandwagon of desserts that are both super easy and totally divine. And when fruit is a main ingredient the whole thing somehow seems virtuous. As in, I'll have another piece. And another.

You won't believe how easy this is. If you are at all timid about making your own caramel on the stove, just buy a jar of dulce de leche in the store. Or if you are in the U.S. buy a bag of Kraft caramels and get to melting. But honestly, making caramel on the stove is ridiculously easy...and way tastier than anything you can buy.

Here is what you need to do to get started on the tart: Make your go-to pie crust recipe. Don't have one? Surely you can ask your mother, aunt, or trusty neighbor for theirs. If that isn't an option, look in a cookbook or on one of the gazillion cooking websites or blogs. (I love cooking with a passion but even I get overwhelmed by all the sites.) Whatever you do, keep it easy.

Then you are going to get a few bananas. Maybe four, depending on their size. You want firm, yellow bananas. Not hard green ones or the super ripe spotted variety. Slice into fat coins and set aside.

Have your salt and pepper at the ready. I'll explain later. Trust me on this one.

For the caramel: put a 1/2 cup (100g) of white sugar in a saucepan and stir in 2T (2 soup spoons) of water. Stir over low heat until the sugar is melted and the mixture starts to bubble. Turn up the heat to medium and cook for another 3-5 minutes, or until it turns a golden caramel color, swirling the pan gently from time to time to brown evenly. Don't let it burn (although it might smell a bit "too done") but don't undercook either. Remove from the heat, add 1T (1 soup spoon) of water (the sputtering and hardening is normal but will stop quickly), stir, then add 3.5T (50g) of butter. Stir to a smooth sauce and set aside.

To assemble: Pour the caramel in the bottom of a pie plate or tart pan (judge the size of the pan by how much caramel (and banana slices) you have). I used a 9" pie plate and the caramel covered the entire bottom, which is what you want.

Take a couple of big pinches of sea salt and sprinkle all over the caramel. Then scatter over a few pinches of black pepper or grind right onto the bananas. Leave to cool for a few minutes and then add the banana slices, pressing them into the caramel and pushing them together to fill the gaps.

Roll out your pie crust to the diameter of the pie plate, as thick or perhaps a little thicker than a coin (but not quite as thick as your banana slices). Place the pastry on top of the bananas and press down; tuck in the edges so it forms a sort of upturned bowl over the bananas. Prick the pastry with a fork.

Bake at 375F or 200C for 20-25 minutes or until golden brown. Leave to cool for 10 minutes, then run a knife around the edge, place a large plate over the top and carefully invert the tart onto the plate. You might need to reposition some banana slices. Be careful of the hot caramel. Serve warm or cold.

I ate it plain but it would also be nice with vanilla ice cream or whipped cream.

Adapted from Lucas Hollweg's Good Things to Eat.

Say it with me: Rød Grød Med Fløde

2011-05-16T08:01:00.004+02:00

When I moved to Denmark three years ago I was horrified when a fellow Danish language student tried to get me to pronounce Rød Grød Med Fløde. I beg your pardon? If you've been in the country for any length of time then surely you've heard of this classic Danish dessert with the mumble jumble name. Alas, ‘red porridge with cream’ just doesn't have the same ring to it. Titles and translations aside, early summer is the perfect time to prepare this bright red, fruity concoction drizzled with cream.

I owe my encounter with it to my friend Gitte who--as a Dane living in the U.S. and a food blogger to boot--is my mirror opposite. Gitte sold me on Rød Grød Med Fløde, and I'm forever grateful. This dessert is as delicious as it is beautiful. It's simple enough to eat by the spoonful right out of the pan but elegant enough to serve at a fancy dinner party.

This time of year the markets are teeming with seasonal fruit, especially strawberries. I even found a small basket of lovely Danish strawberries in among those from Spain and Belgium. The other seasonal fruit that is a splendid match for the berries in this dish is rhubarb. I love the stringy tart stalks, but some don't. If you are put off by it, either because of texture or taste, please don't be. All it takes is a little sugar, heat, and commingling with other fruit and you have a scrumptious treat. What's more, rhubarb adds a wonderful flavor boost to cobblers and pies. Celebrate the underrated rhubarb.

The recipe for Rød Grød Med Fløde is relatively effortless and can be assembled in a matter of minutes. The most difficult step is saying the name (see paragraph 1) and waiting for the mixture to cool in the refrigerator.
Recipe adapted from My Danish Kitchen
Ingredients

2 medium stalks rhubarb, cut into small pieces
200g fresh raspberries (small basket, about 1.5c)
200g fresh strawberries (about 1.5c)
1/2c...125ml sugar
1c...250ml water
3T...3 soup spoons cornstarch
5T...5 soup spoons water

Directions

1. Toss washed fruit together in a saucepan. Add sugar and water and set saucepan over medium heat. Stir occasionally until mixture just comes to a boil.
2. Turn heat down to low and simmer for 15 minutes or until fruit has broken down.
3. Meanwhile, mix together cornstarch and water in a small dish and set aside.
4. Remove fruit mixture from heat and pour into a sieve which has been set over a bowl.
5. Use a spoon to scrape the seeds and pulp against the sieve, catching the juice in the bowl. (it's okay if a little pulp gets into the juice).
6. Set the pulp aside. You can save it for later as a topping for yogurt or pancakes.
7. Return saucepan to medium heat and slowly add cornstarch mixture, spoon by spoon.
8. Stir constantly until mixture thickens and can coat the back of a wooden spoon.
9. Remove from heat and pour into individual serving dishes or a medium glass bowl.
10. Let cool for 10 minutes and then refrigerate for at least one hour. Serve with cream or milk.

Now where was I

2011-05-11T08:13:00.000+02:00

Shortly before Easter I attended a teachers' workshop at Oxford University. It was an intense two and a half days of work, but I managed to have a peek around the city under warm and sunny British skies. It was my second trip to Oxford more than 10 years after my first where, as part of a mini European tour, I spent a weekend with my friend Sonja who was on an exchange from Georgetown University.

In my best British accent, I must say that Oxford is lovely. Simply charming. Not dreadful in the least. I love the way the Brits talk. Much more refined than us rough and tumble Americans.

The food--as least in my experience--is rather underwhelming. My sense is that good food is to be had in Oxford, but the extent of my foray into the local culinary scene has been dining halls, cheap eateries, and supermarkets. Take the dinner I had on my one free night of the workshop. Following nearly two hours touching, breathing in, and practically consuming the wares in Blackwell's Bookshop, I stopped at the Tesco for sushi, fruit, chocolate, and a small bottle of red wine. I then went back to my room, ate at my desk and indulged in another guilty pleasure: People Magazine.

The atmosphere at Oxford is inspiring enough to write one's first novel. Instead, I ate chocolate and read People. You also can bet that I loaded my suitcase with as many American magazines as I could get my hands on as well as a few books from Blackwell's. I'll save those for when I'm feeling slightly more intellectual.

Wordless Wednesday: A wild ride

2011-04-20T08:00:00.000+02:00

Easy Asparagus Tart

2011-04-16T12:34:00.000+02:00

It's been "Martha Stewart Revival Days" lately at our house. First it was the Chocolate Crackle Cookies, then I pulled together a fantastic Cobb Salad with guidance from the Everyday Food Cookbook, and finally, this tart. Not only does it scream spring, but it goes splendidly with a nice glass of red wine. Or two.

I ended up making a smaller scale version because a) I had only a small bunch of asparagus, not enough to fill an entire rectangle of puff pastry, and b) our little family of three didn't exactly need to eat a large rectangle of puff pastry. After all summer will be here soon. Summer = summer clothes and summer clothes= take it easy on the puff pastry.

We ate slices of tart along side a bowl of veggie soup for dinner. It would also make a terrific appetizer or happy hour snack.

Asparagus Tart
Adapted from Everyday Food from the Kitchens of Martha Stewart Living

1 sheet of puff pastry, thawed in the refrigerator
1-2 bunches of asparagus (you will need two if using the full sheet)
1 - 1.5c Gruyere cheese
olive oil

Heat oven to 400F/200C

Directions

1. Wash asparagus and trim the ends.

2. Roll out the puff pastry and cut into a large rectangle (or whatever size you need to fit how much asparagus you have).

3. Place on a parchment lined baking sheet.

4. Using a sharp knife, gently cut (deep but not all the way through) a one-inch border around the perimeter of the dough.

5. Pierce the inside several times with the tines of a fork.

6. Bake for 10-15 minutes. Check at 10 minutes. You want it to be lightly golden brown but not too done since you will bake it again.

7. Remove from oven.

8. Sprinkle the cheese all over the puff pastry.

9. Carefully place the asparagus spears on top, alternating ends to tips.

10. Brush with olive oil and sprinkle with salt and pepper.

11. Bake an additional 20-25 minutes until asparagus is tender-crisp.

12. Remove from oven and cool slightly. May be served warm or at room temperature.

You say Hummole I say Guacamus

2011-04-11T11:38:00.000+02:00

I can't say Guacamus without thinking of Festivus. "A Festivus for the rest of us!" according to Seinfeld's Frank Costanza.

Okay, so it doesn't quite measure up to the excitement of Festivus, but hummus + guacamole comes very close.

I came across the idea in the Danish women's magazine Alt for Damerne. My friend Mette shares her copies with me. It's a great way to practice reading Danish, and there are articles on everything from the challenges of motherhood and career to fashion, health, beauty...and food. It's not quite the same as reading People or Vanity Fair or even Saveur, but it's an excellent substitute.

The original recipe for Hummole calls for soaking a bag of garbanzo beans overnight. Ordinarily I do this because--as you've heard me whine at least a thousand times before--it's not always easy or convenient for me to find canned beans. However, I happened to be in one of the two markets in my town that carries canned garbanzo beans so I went for it. In case you're wondering, there are 12 grocery stores in my small town. Most are not much bigger than a 7-11.

If you use canned beans you can make this spread in a matter of minutes. It's great as a veggie dip but can also be used as a sandwich spread or an accompaniment to chicken or fish.

Guacamus
Adapted from Alt for Damerne

2 cans garbanzo beans
juice of 1 large lemon
2 t cumin
1/2c olive oil
2 garlic cloves, roughly chopped
A couple of handfuls of parsley leaves
2T tahini
2 avocadoes, peeled, pitted, and coarsely chopped

Directions

1. Combine garbanzo beans and lemon juice in a blender or food processor. Blend on high for approximately 1 minute.

2. While mixer is running, slowly add olive oil and blend for another minute.

3. Add cumin, tahini, parsley, and garlic. Blend well.

4. Add avocado and blend 30-40 seconds.

5. Mixture should be thick but not dry. If it is too dry, add a little more lemon juice and/or olive oil.

Store in an airtight container in the refrigerator up to five days.

Wordless Wednesday: Cooking with Lulu

2011-04-06T16:19:00.000+02:00

Chocolate Crackles

2011-04-05T10:13:00.000+02:00

What if I told you about a cookie that is chewy like a brownie and decadent like a truffle. Would you be in? We're talking the most rich and decadent chocolate treat imaginable... that also happens to be cute as a button.

See? I'm not sure whether cute is the right word. Dramatic might be more like it. But who cares. I simply love the look of the white crackles against the color of the deep dark chocolate.

Don't live one more day without trying these cookies, people.

At least promise me you'll add them to your "I want to bake THAT!" list.

Chocolate Crackles
Adapted from Martha Stewart

8oz. good quality dark chocolate (70%)
1 stick butter, room temperature
1 1/3 c. brown sugar, packed
1 1/4 c. all purpose flour
2t baking powder
1/2t salt
1/2 c. cocoa powder
2 eggs
1/3 c. milk
1t vanilla extract

Directions

1. Melt the chocolate and set aside to cool.

2. Combine the butter and brown sugar and whip until light and fluffy (a hand mixer works best)

3. Sift the flour, cocoa powder, salt, and baking powder together and set aside.

4. Pour the melted, cooled chocolate into the butter-sugar mix and combine thoroughly.

5. Add the eggs and the vanilla.

6. In alternating steps, add the dry mix and the milk. Mix until just combined.

7. Working quickly, roughly divide the dough in fourths. Place each piece (it will be a wet, sticky "piece") into a piece of plastic wrap. Cover the dough with the plastic and form into a rough log shape. It does not have to be perfect. Repeat with the remaining dough.

8. Place dough logs in the freezer for 30 minutes or refrigerate several hours (overnight is okay, too).

9. Preheat oven to 350F.

10. Remove one log at a time and, using a sharp knife, cut into rough 1-inch pieces.

11. Prepare one small bowl (a cereal size bowl works well) with granulated sugar and the other bowl with powdered sugar.

12. Take a piece of dough, quickly dredge it in the granulated sugar, roll into a ball using your palms, and dredge in the powdered sugar. Important: make sure you get plenty of powdered sugar (you don't want to see any brown) or else you won't get the strong white crackly effect.

13. Place balls of dough on a parchment lined cookie sheet and bake for 8 minutes; rotate the cookie sheet and bake an additional 3-4 minutes.

14. Cool on a cookie rack and store in an airtight container up to one week.

Check out my interview!

2011-03-23T11:48:00.001+01:00

I'm thrilled to be featured on a terrific blog called The Good Neighbor Cookbook. The blog is the partner to the cookbook, which you can find out more about and order here.

It's a superb concept: delicious and creative recipes to make for a friend who's just had a baby, a new neighbor, or anybody else who could use a pick-me-up.

If you want to know more about Danish food and culture and whether or not Danes hold potlucks (and what do they serve?!), visit The Good Neighbor Cookbook blog!

Three Cakes and a Party Part II

2011-03-22T20:10:00.000+01:00

So the last time you heard from me I was preparing cakes for the birthday/anniversary party of my good friends, Liz and Ole (you can see their lovely faces near the bottom of this post).

Question: What happens when you drink one too many Cape Cods, dance like a crazy woman, and get caught up in all the merriment? You forget to take pictures of your three cakes after they've been cut! "Before" photos you will find, but any revealing the inner deliciousness are unfortunately absent. Bummer. I'm especially annoyed because the red velvet cake was just so...red...and dramatic...and lovely. It completely negated the fact that I nicknamed it Pisa because of a certain similarity it shared with the famous Italian landmark.

The Flourless Chocolate Hazelnut Torte was the first of my three cakes to disappear. I didn't even get to try it. It's the one recipe that I used from a cookbook; the others were borrowed from food blogs. Therefore, I will share it with you while directing you here for the Chocolate Sheet Cake and here for the Red Velvet Cake. Do yourself a favor and make this frosting for the chocolate sheet cake. It is incredible!

If, like me, you would like to write a message on the top of your sheet cake, remember to practice. Some of my letters are hideous. Edible hideousness.

Flourless Chocolate Hazelnut Torte/Torta Alla Gianduia

From How to Be a Domestic Goddess by Nigella Lawson

for the cake:
6 large eggs, separated
pinch of salt
1/2c unsalted butter, soft
1 regular sized jar of Nutella (14 oz.)
1T Frangelico, rum, or water (I used rum)
scant 1/2c ground hazelnuts
4 oz. bittersweet chocolate, melted ( I used 70%)

9" springform pan, greased and lined with parchment or wax paper (I used a 9" cake pan with great results.)

for the icing:
4 oz. hazelnuts, skins removed
1/2c heavy cream
1T Frangelico, rum, or water (again, rum)
4 oz. bittersweet chocolate (70%)

Directions

1. Preheat the oven to 350F

2. In a large bowl, whisk the egg whites and salt until stiff but not dry.

3. In a separate bowl, beat the butter and Nutella, and then add the rum, egg yolks, and ground hazelnuts.

4. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg whites, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.

5. Pour into prepared pan and bake for 40 minutes or until the cake is beginning to come away at the sides, then let cool on a rack.

6. Toast the peeled hazelnuts in a dry frying pan. Shake every other minute or so to get a nice even color. Transfer to a plate and cool.

7. In a saucepan, add the cream, rum, and chopped chocolate. Once the chocolate is melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. (I let mine cool for 5 minutes before applying it to the cooled cake.)

8. Unmold the cake carefully and set on a serving plate. Ice the top with the ganache, and dot thickly with the whole, toasted hazelnuts.

If you read Part I of this post you will remember that it wasn't only me who contributed to the dessert buffet. Below are pictures of a number of beautiful and delicious desserts, along with some highlights of the celebration.

And now for what you're really after:

Three Cakes and a Party

2011-03-18T12:35:00.000+01:00

Cake, Cake, Cake. Three cakes. Delicious, mouth watering, gotta have it, Cake! Sorry, that's a reference to the PBS kids' show Word World and a certain episode that my son loves. If you click on it, fast forward to minute 5:00 and watch for approximately 25 seconds.

If you couldn't tell, cake is on my mind this week. You see, I am contributing to the dessert table at the combined birthday and anniversary party of our good friends, Liz and Ole. They're both turning 40 and, as is customary in Denmark, celebrating twelve-and-a half years of marriage, also known as a "copper wedding." That's not to say that it is customary to have a birthday slash anniversary party, just that the Danes make a big deal out of the twelve-and-a-half year anniversary.

A pretty cool excuse for a big party if you ask me.

Here is the run down on my contribution:

Flourless Chocolate Hazelnut Torte

Red Velvet Layer Cake with Cream Cheese Buttercream Icing

Dark Chocolate Layer Cake with Vanilla Buttercream Icing

You will hear from me soon with pictures, recipes, and an explanation of how I pulled this off while juggling all my other life responsibilities. It's called breaking each recipe down into steps and tackling a step or two at a time, a day at a time, leading inevitably to the end goal of a finished cake. Or in this case, three cakes.

And let's not underestimate the importance of deep breathing.

Japan Musings

2011-03-16T19:26:00.000+01:00

My husband Alan was in Tokyo six days before the devastating earthquake struck. It was his first time in Japan and he went to attend an energy conference. Apart from spending countless hours in meetings and touring the trade show, he tried his best to get a feel for the country. He had only seven days--technically seven working days--but he made daily use of the subway, experienced some extraordinary meals, and interacted with a number of locals. He was surprised by how friendly and affordable the city is.

He stopped in a small cafe one morning for, what else?, a cup of tea. The Japanese woman running the shop guessed that he was French and encouraged him to try the homemade Madeleines. A little later when Alan began to head out into the rain, she insisted that he take her umbrella. And keep it.

Initially when he said he had the opportunity to visit Tokyo, I enthusiastically encouraged Alan to go. I don't know very much about the Japanese culture, but I have always been enchanted by a sort of ethereal elegance that I associate with all things Japanese, including the food. I said I would trade places with him in a second.

It feels slightly inappropriate to write about Japan in any other context than what has happened there and the enormous suffering millions of people are encountering. And yet I write this as a minuscule and humble ode to Japan and its people. One day I will make it to your remarkable country.

So...I ransacked Alan's photos from his trip for images of the amazing food he described. Since his meals out were usually late at night and in restaurants with mood lighting, the few pictures he took were not a success. But in with what seemed like hundreds of technical photos of items from the trade show were these:

Whole Grain Biscotti Crisps

2011-03-11T08:00:00.002+01:00

I've found my new favorite snack. I actually think it tops these homemade granola bars, and that's saying a lot. I'm forever looking for snacks that are lightly sweet and salty--if they are healthy it's an extra bonus and something I'm bound to try. These biscotti crisps totally fit the bill. I love the fact that they are sliced thin--much thinner than typical biscotti--and toast up beautifully. They're crunchy, a little sweet, a little salty, and teeming with delicious nuts and seeds.

In ordinary biscotti recipes, you use your hands to shape the dough into a log before baking. This recipe is easier. All you do is press the dough into a buttered parchment lined loaf pan, pack it down with damp fingers, and stick it in the oven.

Having said that, it's not exactly a fuss-free recipe. It gets a tiny bit tedious when you have to toast the slices on both sides in two batches (depending on the size of your baking sheets and oven), as well as brush them with olive oil, but it goes quickly and the crisps are absolutely worth the effort. I promise!

Whole Grain Biscotti Crisps
Inspired by 101 Cookbooks

1 1/3c white whole wheat flour
generous 1/3c sugar (I used all natural cane)
scant 1/3c olive oil (extra virgin or regular) plus more for brushing
2 eggs
1t sea salt
1c combination of seeds (I used sesame, flax, and pumpkin) and nuts (I used walnuts and almonds)
1/3c dried cranberries

Directions

Preheat oven to 300F

1. Mix dry ingredients together in a bowl.

2. Mix sugar, eggs, and olive oil together in a separate, slightly larger bowl.

3. Add wet ingredients to dry and toss in the cranberries. Mix well.

4. The mixture will be heavy and quite stiff.

5. Scrape batter into a buttered, parchment lined, loaf pan and press it down with damp fingers. Level the top with the tips of your damp fingers/palms.

6. Bake for 45-55 minutes until golden brown.

7. Remove from oven and immediately invert pan on a cutting board. Your baked biscotti loaf is now upside down.

8. Turn the oven up to 450F.

9. Using a sharp serrated knife, slice thinly. As thin as you can get without causing the slices to break. I found mine were just slightly smaller than 1/4."

10. Place as many slices as you can fit on a parchment lined baking sheet. Lightly spread olive oil on the top of each slice and bake for 3-4 minutes.

11. Flip slices to the other side, baste with more olive oil, and bake 3-4 minutes more.

12. Repeat with remaining slices. Cool crisps completely and store in airtight container.

Wordless Wednesday: Danish Fastelavn, March '11

2011-03-09T16:44:00.000+01:00

The Beatles song kept me sane

2011-03-07T10:37:00.000+01:00

Big news: the sun has returned to Denmark. February and the first week of March were brutal. To celebrate I sliced into an organic, fair trade pineapple from Ghana. Get a load of that color.

Banoffee Pie

2011-03-03T08:00:00.003+01:00

You know what sucks? Middle Eastern dictators.

What sucks in my own tiny corner of the universe are recipes for whole pies. Obviously this is not a problem even approaching the magnitude of what people in places such as Libya and Oman are experiencing...but then I write a food blog...and try to stay as far away from politics as possible. Ahem, whole pies. Unless I'm having a dinner party or it's Thanksgiving, I know good and well that it is love-handle suicide to make a whole pie. Self control, you say. Sure, I have that. Once a year. If I'm lucky.

So, I came up with what I think it a brilliant idea for all you like minded friends: a mini version. Okay, to be fair, it's not my idea. Mini desserts abound. But it is genius nonetheless. You still get to enjoy an amazing treat without eating huge quantities of it nor, speaking from personal experience, increasing the size of aforementioned love handles. And yes, it makes me feel better to say love handles instead of fat. But forget that. On with the caramel, whipped cream, bananas, and chocolate!

I can't remember when I first heard of the English dessert, Banoffee Pie. There are as many varieties of this classic British pie as there are black tea. I like it because the ingredients are basic and the taste is out of this world. I almost made one version, which includes a great how-to video. Not having the energy to fight with hot-caramel-made-on-the-stove meets coldish-liquid though (the video calls for banana puree to be mixed into the caramel), I opted for my own adaptation. Have you seen what happens when you add anything to hot hot caramel? You have to work lightning speed fast because it hardens instantaneously. It's messy stuff.

The primary reason I wanted to make Banoffee Pie is because I needed an excuse to make my own dulce de Leche, or caramel. All you do is take a 14oz. can of sweetened condensed milk, place it in a deep pot that you've lined with a wash cloth (to keep the can from rattling around), cover with lots of water (and a lid), and boil away...for hours. Ample water is key because if the can at any point becomes unsubmerged, it will explode. Boil on medium heat and set your timer to check on it every 20 or 30 minutes to make sure there is enough water. I cooked mine for just over two hours, and you can see the beautiful color. However, cook an additional hour and you will get an even darker caramel. Isn't it marvelous to have choices in life.

Banoffee Pie
Ingredients and instructions for one mini-tart (it's really easy to increase the quantities and make additional tarts or one whole pie)

10 digestive biscuits (or graham cracker crumbs)
2T butter, melted
2T dark chocolate, melted
1/2 medium banana, sliced on the diagonal
2T dulce de Leche (made from sweetened condensed milk)
1/4c heavy whipping cream, whipped until soft peaks form
chocolate shavings for top of pie

Directions

Preheat oven to 350F/180C

1. Crush biscuits until they form a fine powder.

2. Combine melted butter and dark chocolate and stir biscuit crumbs into the wet mix. Stir well.

3. Place enough crumb mix into your small tart pan (you might have some extra left over) and shape into the pan.

4. Bake tart crust for 6-8 minutes. Remove from oven. Using the back of a soup spoon, press the crust down into the pan (it will have risen during baking) so that you have a nice sunken bottom and high sides. It might look sort of wet, but don't worry, that is the melted chocolate.

5. Refrigerate crust for 10-15 minutes.

6. Remove crust from refrigerator. Add the caramel to the bottom of the crust, smoothing it out.

7. Place sliced bananas over the caramel layer.

8. Top with whipped cream and chocolate shavings/pieces.

Wordless Wednesday: a pirate, a lady, and a punk

2011-03-02T13:35:00.000+01:00

Blueberry Clafoutis

2011-02-25T08:00:00.000+01:00

We're far from blueberry season, but when I saw a lovely jar of organic, wild blueberries, I immediately added it to the shopping cart. I drained the berries and used them in one of my family's favorite desserts: the French Clafoutis.

Clafoutis is a cross between a custard and a cake. It's not overly sweet and makes the perfect ending to a rich lunch or dinner. Some also eat it as a snack or for breakfast. An 8" pan feeds 4-6.

Blueberry Clafoutis
Inspired by Chocolate and Zucchini

1/4c /55g butter
2-3c fresh or canned blueberries (350 - 500g)
1/2c /60g flour
1/3c /50g almond flour (or whole blanched almonds)
1/2c /100g sugar
1T cornstarch
3 large eggs
pinch salt
3/4c /185ml milk

Preheat oven to 350F /180C

Directions

1. Grease a square 8" glass or ceramic baking dish with 1T of the butter.

2. Melt the rest of the butter and set aside to cool.

3. In a food processor mix the almond and regular flour until well combined.

4. Add sugar, cornstarch, salt, and mix again.

5. Crack the eggs in one by one, mixing well after each.

6. Pour in butter and milk.

7. Pour half of the fruit in the bottom of the baking dish. Gently fold the rest of the fruit into the batter. Carefully pour batter into the baking dish.

8. Bake for 30-40 minutes until golden brown. Be careful not to overbake.

To add a touch of fancy, sift powdered sugar over the top. Or enjoy as is. May also be served with a dollop of whipped cream or sweetened sour cream.

Wordless Wednesday: Norway 2011

2011-02-23T12:54:00.000+01:00

Coconut Pyramids

2011-02-21T15:55:00.000+01:00

The pile of papers to grade is sitting to my left. There's plenty of piles of laundry waiting, too. And after just returning from a week of skiing in Norway, there is gear to put away and pictures to upload. But for now, I am happy to forget it all and tell you about these sweet little coconut gems.

Not only can you pull the dough together in five minutes flat, you can have a batch (approximately 24) of delicious treats in the time it takes to clean the bathroom or watch an episode of Diary of a Foodie. I think I know which activity I'd rather do.

Coconut Pyramids
1.5c/200g unsweetened coconut
1c/125g almond flour
1/2c/50g sifted all purpose flour
1c/397g (small can) sweetened condensed milk
1 whole vanilla bean

Directions

Preheat oven to 325F/175C

1. Place milk in a small bowl. Add the scraped seeds of the vanilla bean and mix well.

2. Place all dry ingredients in a large bowl and stir until combined.

3. Add milk mixture to the dry ingredients and stir well. The mixture will be thick and quite stiff.

4. Using your hands and small spoonfuls of dough, shape the mix into pyramids. You will note that some of my pyramids are smooth and some are nubby. That's because I manhandled the smooth shapes and used more water during the shaping process. The nubby version received minimal manhandling. I like that word. I like the word nubby, too.

5. Bake pyramids on a parchment lined baking sheet for 10-14 minutes, depending on your oven. You want a pyramid with a golden brown top and edges.

6. Optional: dip pyramid bottoms in melted dark chocolate.

Honey Wheat Thumbprint Cookies

2011-02-12T19:01:00.000+01:00

Just in time for Valentine's Day, a pretty cookie for you and yours.

To whom do I owe the inspiration for the recipe? Meryl Streep of all people, by way of Good Housekeeping Magazine. This, my friends, is the favorite cookie of arguably the greatest American actress of all time. I mean, The Deer Hunter. Out of Africa. Doubt. So many amazing film roles. Nearly 50 in all. And who can forget her spot on performance as the boss from hell in The Devil Wears Prada?

Well, little known fact: Meryl makes cookies on set breaks. Or at the very least, in the comfort of her sprawling home.

Don't you just love the raspberry thumbprint? It steals the show. The cookies would look so plain jane otherwise.

Anatole and I spent the better part of a morning making these cookies and Valentine cards for the special people in our lives. He was particularly happy with his three personalized cookies; see if you can find them.

Honey Wheat Thumbprint Cookies

Adapted from Meryl Streep's Heart Cookies, Good Housekeeping

1c butter, soft

3/4c honey

1t vanilla

2/3c almond flour or finely ground almonds

1 3/4c whole wheat flour

1 1/4c all purpose flour

Raspberry jam for thumbprint

Directions

1. Cream honey, butter, and vanilla. Add flours and mix well until blended.

2. Divide dough into four pieces, form each into a disk, wrap in plastic and refrigerate for a minimum of two hours or overnight.

3. Work the dough a little in your hands to soften. Apply a little flour to your work surface and roll each disk flat with a rolling pin, approximately 1/8" thick.

4. Use heart shaped cookie cutter to make hearts. Make an indentation with your thumb and apply a dab of jam to each cookie.

5. Transfer to a parchment -lined cookie sheet and bake 10-12 minutes, rotating the baking sheet half way through.

6. Remove from oven and transfer to a cooling rack.

Makes 4-5 dozen, depending on the size of cookie cutter(s) used.

Wordless Wednesday

2011-02-09T12:20:00.000+01:00

Chocolate Chip Cookie Dough on a Stick

2011-02-04T08:00:00.008+01:00

I wonder if the Queen of Denmark likes cookie dough. Maybe she has the royal chef make it for her on the sly and then sneaks some when no one's looking. And then there's Mary, Crown Princess of Denmark, who just gave birth to twins and welcomed her fourth and fifth children. I wish for Mary's sake that she's lying in bed resting and enjoying a nice big spoonful of chocolate chip cookie dough. Danish royals and cookie dough? I say why not.

For as long as I can remember I have had a weakness for dough in various forms. Cake batter, pastry dough, play-doh (well, that was many many years ago), and, naturally, cookie dough. Love it with all my heart. To my traditional mind, the best is chocolate chip, but I would never turn up my nose at peanut butter, oatmeal, sugar or virtually any other kind of cookie dough, either. As George Bush senior used to say, It wouldn't be prudent. Did I just quote George Bush?

What you really want to hear about is cookie dough. It all went down some time last week when I discovered Joy the Baker, my new favorite blog. If you like to create delicious things to eat, please do yourself a favor and check it out. And even if you are not so into sharing time in the kitchen with measuring cups and bowls, check it out anyway for the gorgeous photography and food styling. Joy Wilson is my newfound food idol. I'm delighted by the fact that she, one, has an English degree just like yours truly, two, whips up spectacular stuff without having had any formal training (i.e. no culinary degree), and three, seems like an ultra cool lady.

I have Joy to um, credit, for the cookie dough on a stick. I hesitate in giving her too much credit because this stuff is addicting. And let's face it, we're not talking health food here. On the other hand, everything in moderation is okay. Unfortunately, I highly doubt that moderation is defined as inhaling half a bowl of cookie dough. Maybe in some universe far far away...

Ahem, another fantastic part of this recipe is that you can consume as little or as much dough as you wish without worrying about salmonella. Ta da, it's egg free. Joy's recipe uses Greek yogurt, but she also suggests apple sauce and peanut butter as other suitable egg-substitutes. I went with the Greek yogurt and achieved splendid results.

If you are a fellow cookie dough lover, you must try this! I'm talking to you, Queen Margrethe.

Chocolate Chip Cookie Dough on a Stick
Source: Joy the Baker

1/2c unsalted butter at room temperature
1c. plus 2T flour
1/2t baking soda
3/4t salt
1/2c brown sugar
1/3c granulated sugar
1t vanilla
1/3c Greek yogurt, applesauce or peanut butter
1c. semi sweet chocolate chips
1/2c chopped walnuts
1c. semi sweet chocolate chips for melting

Directions

1. Combine flour, soda and salt and set aside.

2. With a hand mixer or standing mixer, beat the butter and sugars together. Add vanilla and Greek yogurt and mix again.

3. Add flour mix to sugar-butter mix and combine thoroughly.

4. Stir in chocolate chips and walnuts.

5. Using an ice cream scoop or large spoon, place mounds of dough on a baking sheet lined with wax or parchment paper. Insert a plastic fork, light-weight metal fork (it won't stand up if it's too heavy), or popsicle stick in the middle of each mound. Place in freezer 3-4 hours, until hard, or overnight.

6. Remove from freezer, dip mounds into melted, slightly cooled chocolate. Return to the baking sheet and freeze until chocolate is hard.

7. Serve cold straight from the freezer (store extras, if you have any left, in the freezer).

Wordless Wednesday: Because one bowl is not enough

2011-02-02T11:45:00.000+01:00

Wordless Wednesday: The bane of my existence

2011-01-26T13:24:00.000+01:00

Raspberry Mousse

2011-01-21T14:21:00.000+01:00

Has the grey of winter got you down? I am so over the leafless tress, frozen earth, and washed out surroundings. I need color! I have just the thing to bring a smile to your face and leave you feeling like you have just tasted a little bit of summer. Although there are several steps involved in this raspberry mousse recipe, it's rather simple to whip up and unbelievably refreshing and delicious. I found some sweet, diminutive chocolate coated waffle cups in the grocery store that were the perfect vessel for the mousse. Little chocolate cups also would be terrific. And naturally, you can skip the edible cups all together and simply dig into the bowl with a spoon. Just saying.

Raspberry Mousse
Adapted from Food and Wine

2 sheets husblas (Danish gelatin) or 2t unflavored powdered gelatin

400g frozen raspberries or 2 10oz. bags, thawed

150g sugar or 3/4c

2 large egg whites (pasteurized)

1/4 liter (2 1/2dl) or 1/2c heavy cream

Directions

1. Place husblas in a dish of cold water and let sit 5 minutes until soft and pliable. Remove from water, add to a saucepan with 2T warm water. Heat over medium-low heat 2-3 minutes until gelatin has dissolved.

2. Place all but 1/2c of thawed berries and 1/2c sugar in the bowl of a food processor and pulse until well combined. Reserve 1/2c berries for later.

3. Strain berries through a sieve, discard seeds. Whisk in the dissolved gelatin. Set aside

4. In a bowl over a pot of simmering water, whisk the egg whites and remaining 1/4c sugar. Whisk until mixture is warm to the touch. Remove from heat and, using a hand mixer, beat on medium-high until mixture is glossy and still peaks form.

5. Fold the egg whites into the berry puree.

6. In the same bowl that you mixed the egg whites, add the heavy cream and mix until firm.

7. Incorporate the cream into the raspberry mixture.

8. Using a spoon or potato masher, crush the 1/2 reserved berries. Carefully fold into the mousse.

9. Refrigerate until set, minimum 1 hour or overnight.

10. If desired, decorate with chocolate ganache swirls.

Wordless Wednesday: What they're wearing in Denmark

2011-01-19T11:42:00.000+01:00

Oat Soda Bread

2011-01-17T08:00:00.001+01:00

I just realized that in the two years I've been blogging about food, I haven't been very good or consistent about categorizing my recipes. When I type a new post there is a little box at the bottom that says Label. In it I should assign one of my self-created categories (baked goods, main dish, and so on)...but often I forget. So along with a host of other resolutions for 2011, I resolve to label my posts!

One of the reasons I bring this up is that in this post you will hear about a new spin on Irish Soda Bread, one of my all time favorite quick breads. So as I hurriedly scanned my archives for said soda bread recipe, I couldn't find it. Sure, I could spend the rest of the day going through each post, but I can think of a million other things I'd rather be doing. So you can see why it is important to label and categorize recipes in a food blog.

When I saw Oat Soda Bread here, I knew I had to make it. After all, I am one of the worlds greatest lovers of oatmeal. Not to mention bread. And at five total ingredients, who doesn't have time to make this? I assure you that you'll love it. Heidi topped hers with a mix of seeds, while I threw a large handful of caraway seeds into mine, but it's perfectly delicious without seeds of any kind. Keep in mind that this bread is made with oat flour which you can purchase or make yourself (see directions).

I've been reading so much lately about cooking from scratch, getting back to basics with our relationship to food, and making simple healthy foods that preserve not just our bodies and minds but the planet as well. If you haven't been in the kitchen in a while or have vowed to do more cooking at home instead of eating out or buying everything pre-made, here's a great recipe to get started.

My personal favorite is to spread a thick slice with butter, drizzle with a little honey, and sprinkle sea salt flakes over the top. Serve with a cup of milky coffee and you have my version of the perfect cozy breakfast.

Oat Soda Bread
Adapted ever so slightly from 101 Cookbooks

2c old fashioned oats
2 1/4c all purpose flour plus extra for kneading
1 3/4t baking soda
1 1/4t fine grain sea salt (regular salt works fine if you don't have sea salt)
1 3/4c buttermilk plus 2T for brushing the top before baking
1T caraway seeds (optional)

Directions

1. Place oats into the bowl of a food processor and pulse until you have a fine powder (a little grainy is fine).

2. Mix oats with flour, soda, salt, and caraway.

3. Make a well in the center and add gradually add buttermilk. You might find that you don't need the full 1 3/4c so go slowly. Conversely, if your dough seems too dry, add a tiny bit more buttermilk until you have a somewhat sticky but workable dough.

4. With floured hands, pick up the dough and form it into a round (try and get some height with it...you don't want a flat round) on a parchment lined baking sheet.

5. With a sharp knife, cut an X into the top and brush with buttermilk.

6. Bake in a 400F/205C oven for 30 minutes--on the middle rack.

7. After 30 minutes, carefully and quickly move the rack up a level and bake 20 minutes more until the top has a nice, dark brown crust. To test for doneness, carefully lift up the bottom and knock on it. If it sounds hollow, your bread is done.

Homemade Granola Bars

2011-01-14T08:00:00.000+01:00

My three-year-old son has gone bananas for commercial granola bars. Eschewing his routine items of choice (cornflakes or oatmeal), he's even savored them for breakfast. I wince a little every time I reach into the box for one. Thankfully, they contain no preservatives or E numbers, but they're not exactly all natural or as low in sugar as I'd like them to be.

So when I ran across this recipe I knew it was time to make my own. A granola bar that I can feel better about giving to my child. It still has some fun stuff like chocolate chips and honey, but it's also loaded with plenty of wholesome goodness such as rolled oats, nuts, a variety of seeds, and dried fruit. What's more, this is a great one to tweak as you see fit. Substitute other dried fruits, nuts, and even sweeteners. For example, maple or agave syrup would be great instead of honey.

If you are looking for a recipe to make with your kids, this is an excellent one, too. They'll love pouring the different ingredients into a big bowl and then using a wooden spoon to mix it all together before you (it takes a strong grown up hand) stir in the wet mix and combine.

By the way, the date-prune-honey butter would make a delicious spread on warm scones or biscuits. So think about making two batches - one for the granola bars and one to keep in your fridge.

Homemade Granola Bars
Inspired by Julie at Dinner with Julie

Wet Mix
1/2c butter, cut in small pieces
1/2c honey
1/4c prunes, chopped
1/4c dates, chopped

Dry Mix
3c rolled oats (the old fashioned kind)
1c walnuts, coarsely chopped
1/4c flour
1/4c (scant) brown sugar
1/2c dried cranberries or cherries
1/2c pumpkin seeds
1/2c unsweetened shredded coconut
1/4c sesame seeds
1/8c poppy seeds
1t baking soda

Directions

Preheat oven to 325F

1. In a food processor pulse the prunes and dates for 1 minute. You might end up with a big sticky mass, but that's okay.

2. Add butter a little at a time and pulse some more. Incorporate well.

3. With machine running, add honey through top opening. Mix 1 minute. Set aside.

4. Combine dry ingredients in a large bowl and stir well.

5. Fold in wet mix until dry mix is well coated and moist throughout.

6. Turn into a 9" x13" parchment-lined pan and press down with your hands.

7. Bake 30 minutes. Let cool in pan 30 minutes; remove (with paper) to cooling rack.

8. When completely cool, cut into bars. It is important to not try to cut into bars until completely cool - otherwise you risk little pieces falling off.

Wordless Wednesday: Samsø Island, Denmark, October 2010

2011-01-12T10:57:00.000+01:00

Homemade Grape Nuts

2011-01-07T08:00:00.001+01:00

This recipe stopped me in my tracks. I used to be a devotee of Grape Nuts when I lived in the States but because I've never seen them in the cereal aisle in Danish supermarkets, I sort of forgot about them. Then I ran across a wonderfully inspired recipe called Graham Nuts in Good to the Grain: Baking with Whole Grain Flours. Hallelujah.

I will tell you that this recipe--for me at least--does not mimic the texture of the commercial variety. Perhaps it's because I ground mine a little too fine, but I missed some of that bulky crunchy texture that one finds in Grape Nuts. On the other hand, I was thrilled with the flavor, tackling a recipe that's my version of an interesting science experiment, and the fact that that I was able to produce a nearly 100 percent organic version.

My one note of caution is to play with the recommended baking time a bit. I did not use the full 55-60 minutes on the second round of baking. Mine was more like 35 minutes, but ovens vary, so just watch your cracker to make sure you get a dark brown color and dry texture without overcooking and burning.

Graham Nuts
From Good to the Grain: Baking with Whole Grain Flours by Kim Boyce
1c graham flour
1/3c whole wheat flour
1/3c dark brown sugar
1/2t baking soda
1/2 teaspoon kosher salt

1c buttermilk
1T honey
1t pure vanilla extract

1. Preheat oven to 350F. Rub a baking sheet lightly with butter.

2. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain and other ingredients that may remain in the sifter, and set aside.

3. In a small bowl, mix together the buttermilk, honey, and vanilla. Add the wet ingredients to the dry ingredients and mix together with a spatula to form a batter.

4. Scrape the batter onto the baking sheet and, using the spatula or a metal offset spatula, spread the batter evenly across the entire surface of the sheet. The more evenly the batter is spread, the more evenly the cracker will bake--if you have a long, thin offset cake spatula, this is the time to use it.

5. Bake for 30 minutes, rotating the pan halfway through. Remove the baking sheet from the oven and break off any areas of the cracker that are getting dark or dry, and set them on a rack to cool. Turn the oven down to 250F, return the baking sheet to the oven, and bake for 55-60 minutes more. Every 20 minutes, break off any more dry sections and put them on the cooling rack. While you are doing this, break up the rest of the dough into smaller pieces to encourage the dough to dry out faster, and return pan to the oven for the remaining time.

6. Remove the sheet from the oven when the cracker is mahogany brown and entirely dry. Let all the pieces of the cracker cool on a rack.

7. Set up a food processor with a large-hole grater attachment. Feed pieces of the cracker through the tube at the top and grind into nuts. Serve with a pitcher of ice-cold milk. The graham nuts will store in an airtight jar for one month.

Wordless Wednesday: Danish Kransekage on New Year's Eve

2011-01-05T08:00:00.003+01:00

Buckwheat Galettes

2011-01-03T14:03:00.001+01:00

When my father-in-law arrived two days before Christmas, he did not come empty handed. Far from it. It took him two full days of driving to get from France to here, but loaded carefully in his car was precious cargo indeed: boxes of oysters, jars of foie gras, little cans of seafood mousse, tumblers of homemade jam, boxes of Lindt Pyrenees (the best chocolates. ever), blocks of pungent cheeses, saucisson, and so much wine I lost count.

Talk about being spoiled...and, for our part, tremendously grateful. There was one other special item tucked in among the treasure trove: buckwheat flour. So to top it all off, my father-in-law prepared a beautiful stack of buckwheat galettes, the crepe's sister pancake. His recipe is as simple as it gets:

Buckwheat Galettes
Makes 10-12 pancakes depending on pan size

500g/4c buckwheat flour
2 eggs
3/4 liter/generous 3c water
1/2t sea salt (a pinch more if you like)
1/2c salted butter (for Step 3 of my father-in-law's tricks)
oil for pan
a small cloth

1. Combine all ingredients and mix well with a whisk, 3-5 minutes. Set aside for up to 6 hours at room temperature or cover and refrigerate overnight.

2. Heat a crepe pan or large skillet over medium-high heat. Grease well with oil but remove any excess.

3. Pour a large spoon of batter into the pan (a soup ladle works perfectly) and swirl to distribute batter evenly. Cook until tiny bubbles appear all over the surface of the pancake. Flip and cook briefly on the other side. Remove from pan and place on plate.

My father-in-law's tricks:

oiled cloth for the pan
aerate batter and repeatedly mix with wooden spoon or soup ladle thereby increasing the air in the batter (for light pancakes)
If your galettes are too thick, simply thin down your batter (little by little) with more water.
Step 1: cook and stack galettes, set aside
Step 2: Clean up kitchen, sit down for an aperitif (also known as happy hour), and relax.
Step 3: Heat pan and add 1-2 teaspoons of salted butter. Reheat galette, add filling, if desired, and before you know it you have a soft-in-the-middle, crispy-around-the-edges little piece of heaven. Add more butter with the reheating of each additional galette.

While many recipes call for melted butter in the batter, my father-in-law makes his sans extra fat. Besides, the oil in the pan in Step 1 and the butter in Step 3 are sufficient to achieve the perfect galette.

You can make savory and/or sweet galettes. Filling options include cheese, cured meats, eggs, jam, chocolate, or whatever else sounds good to you. If possible, serve with a good French cider.

Farvel 2010

2010-12-31T08:00:00.001+01:00

That is to say, Goodbye 2010.

A highlight of experiences and accomplishments, both personal and professional, but mostly personal:

1. Served as editor for Danish author Charlotte Peyk's soon to be released Scandinavian Baking without Eggs (an updated English version of her book Allergibagebog).

2. Worked as a freelance editor for GridManager, a Danish environmental engineering company.

3. Firsts in the kitchen: graham crackers, creme brulee, olive oil cake, crystallized ginger, orange tian, lefse, coconut custard pie, lemon tart, pandkager kage, hindbær snitter, kiksekage, gooseberry clafoutis, strawberry basque cake, æblekage, graham nuts, pistachio fudge, buckwheat fig scones, and knækbrød, among others.

4. Experienced record snow fall in Denmark and skied the hills next to the fjord in our town.

5. Read books by Mark Bittman, Molly Wizenberg, Kim Boyce, Jim Harrison, Uwem Akpan, Jeannete Walls, and Anne Lamott, among others.

6. Enjoyed our second annual Easter ski trip in Norway.

7. Weaned our 3 year-old son from his pacifier (April) and diapers (August); and transitioned him from day care to pre-school (also August).

8. Spent many wonderful afternoons over lunch with friends. As they say in Denmark, tak for sidst!

9. Trips to Legoland, Berlin, Austria, Slovenia, Croatia, France, Italy.

10. Hiked the French Alps and spent time with friends and family in France.

11. Spoke at the Hobro Efterskole about life in the U.S.

12. Toured the Danish islands of Livø and Samsø, and biked to Skagen, the northern most tip of Denmark.

13. Experienced a truly delightful and memorable visit with family and friends in Oregon.

14. Shared my love of cooking and baking with my son, who always is an enthusiastic helper.

15. Spent precious time with my 88 year-old grandmother, with whom I lived every summer during college.

16. Enjoyed a gorgeous, colorful fall and terrific Halloween party, Danish style.

17. Attended a Juletamtam (Danish Christmas party) at our son's pre-school where we ate æbleskiver, drank gløgg, and crafted different homemade decorations. This inspired me to make a tree skirt and several Danish decorations, such as the jul hjerte (Christmas heart) and nissemand (gnome-looking figures).

18. Hosted girls' night out in the spring and attended an auspicious girls' night in November, which leads me to number 19...

19. Secured a part-time job as a teacher of English Literature in the International Baccalaureate for Struer Statsgymnasium, scheduled to start February 1.

20. Took guilty pleasure in Mad Men (seasons 1-4) and Project Runway (season 8) as well as the occasional issue of People sent by my lovely mother.

I hope that 2010 has been a year full of adventure, joy, good health, and peace and wish you all the best in 2011! One of my goals for 2011 is to laugh more...but more on my goals next time, when we check in with each other in the New Year.

Wordless Wednesday: Pottery by Bjørn Wiinblad...Thank you Santa

2010-12-29T08:00:00.001+01:00

Cinnamon Buns

2010-12-27T16:30:00.001+01:00

I ran across this recipe on 101 Cookbooks mid last week and said Wow, these look amazing. I made a batch for us, which we enjoyed the day after Christmas during a late breakfast/brunch, and another to give away as gifts. They freeze beautifully.

My only concern in making the recipe is that I did not feel that I achieved a very good rise on either rising step. Fortunately, the cooked buns didn't suffer from this disappointment, and the buns were spectacular. I owe it to the cardamom in the bun dough. That and copious amounts of butter and brown sugar.

What I love about this recipe is that you can make the dough--including cutting it into slices--freeze, and set it out to thaw the night before you want to eat them. Slip in the oven the next morning, and 15 minutes later you have warm delicious cinnamon buns.

I'm going to take a cheat pass and simply send you to 101 Cookbooks for the recipe. I have a feeling it's one you will go back to time and again.

Wordless Wednesday

2010-12-22T08:00:00.001+01:00

For my first Wordless Wednesday, I will break the rule and use some to tell you why I am starting this series. I always seem to have photos that I would like to share but don't necessarily relate to food or require commenting upon. I borrowed the idea from Aimée at Under the High Chair.

Danish Christmas Decorations

2010-12-20T08:00:00.001+01:00

One thing that has surprised me about Christmas in Denmark is the Jul Hjerte, or Christmas heart. It is an ubiquitous symbol this time of year, and something you don't see much of in the U.S. Perhaps it's because Americans strongly associate the heart with Valentine's Day, a holiday that is barely acknowledged (although increasingly so) in Denmark. But I have to say that I like seeing the hearts all over.

Another uniquely Danish holiday decoration is the paper star. Strips of paper are used to weave these intricate stars of all sizes and colors. Alas, I did not make these beauties.

Other common Danish Christmas motifs include mushrooms, animals, gnomes, and yes, Santa, or Julemand in Danish.

Last Minute Holiday Baking Ideas

2010-12-18T08:00:00.001+01:00

Candied Orange Peel
Recipe: Giada De Laurentiis

Danish Pebernødder
Recipe: My Danish Kitchen

Rum Balls
Recipe: Eating in Denmark

Benne Wafers
Recipe: The Wednesday Chef

Gingerbread Cookies
Recipe: Cook's Illustrated

Salade de Carottes au Thon

2010-12-16T10:44:00.000+01:00

Don't let the title fool you. This is not a French recipe per se. It's one I thought up. But to my mind, salade de carottes au thon sounds a thousand times more sophisticated than Carrot Tuna Salad. But I don't know why it matters. There is nothing fancy about this recipe, and there needn't be. It's my favorite go-to lunch of the moment. Light, healthy, packed full of protein and vitamin A, and wonderfully delicious to boot.

It's one of those meals that is thrown together in a flash. Grate a few carrots, toss in a bowl with a can of drained tuna, minced shallot or a couple cloves of grated garlic (both if you are feeling daring), and mix with a dressing of plain yogurt and mayonnaise. Sprinkle liberally with coarse salt and you are good to go.

Salade de Carottes au Thon
3 large carrots, peeled
1 can of drained tuna
1 medium shallot, finely chopped and/or 2 cloves of garlic, grated
1T mayonnaise
1T plain yogurt
Salt

1. Grate carrots in a food processor (hand grater works, too) and place in a medium bowl
2. Mix in tuna and shallot and/or garlic
3. Stir mayonnaise and yogurt together and pour over the salad. Stir until dressing coats the entire salad.
4. Add salt to taste.

Danish Knækbrød

2010-12-10T10:43:00.000+01:00

I'm sugared out. To change things up, I made my first ever batch of Danish Knækbrød, a cross between a cracker and bread. I lifted the recipe from the bulletin board at the school where I work, and there is no source attributed. Perhaps it is because cracker bread is so common in Denmark (and throughout Scandinavia) that people need help with the quantities but the ingredients are a given. To me it is a new and exciting find, one that I imagined would be difficult but is really very easy to produce.

Seeds and whole grains are our friends, and I love the fact that cracker bread has both. It's healthy, hearty, and goes equally well with a sweet (Nutella or jam) or savory (salty butter and a slice of meat) topping. A piece on its own is just as satisfying. If you want to ramp up the healthy factor, a half cup of shredded carrots would be an excellent addition.

Danish Knækbrød

1dl...1/2c old fashioned oats
1dl...1/2c sesame seeds
1dl...1/2c flax seeds
1dl...1/2c sunflower seeds
1dl...1/2c pumpkin seeds
3.5dl...11/2c flour (I used half spelt and half whole-wheat)
2dl...1c water
1.5dl...2/3c oil (I used a scant 2/3c of canola but olive oil would be good, too)
1tsk...1t salt
1tsk...1t baking powder

1. Mix all ingredients in a large bowl. If dough is too sticky, add a little more flour.

2. Divide in three equal parts.

3. Roll each part as flat and as thin as possible (approx. 1/8") between two layers of parchment paper.

4. Score with a knife in cracker sized slices and bake at 200C...400F for 15-20 minutes.

Note: I forgot to score the crackers before baking and simply cut in slices when they were cool.

Store in an airtight container.

Grandma Bert's Whirlygigs

2010-12-07T06:26:00.000+01:00

I know, another cookie recipe. But can we ever really have too many this time of year? Just when I thought I had my baking line-up finalized, in enters this terrific recipe for Whirlygigs...and a Benne Wafer recipe...and one for pebernødder, the ubiquitous Danish Christmas cookies. I'm starting to ask myself where does it end? Well, it better end soon because I am going through butter like there's no tomorrow and trying my hardest not to shovel them all in my mouth.

The Whirlygig recipe was clipped out of the local paper in Bend, OR, a few years ago. It was the winning entry for the month of October for a fundraising calendar to benefit the California Firefighters Memorial and families of fallen firefighters. Clinton Marsalek, a California Department of Forestry firefighter, provided it.

What I love about these cookies is their pin wheel shape, the ever so subtle peanut flavor, and the ribbon of chocolate throughout. They're fun to make and go splendidly with a glass of cold milk. Furthermore, who doesn't love a cookie called "Whirlygig?"

I'm dying to hear what kind of cookies you're making for the holidays this year. If you had to choose one (hard question, I know), which would be your favorite?

Grandma Bert's Whirlygigs
Courtesy of Clinton Marsalek

Makes about 3 dozen cookies

1/2c butter
1/2c sugar
1/2c brown sugar
1/2c peanut butter (I used creamy)
1 egg
1 1/4c flour
1/2t baking soda
1/2t salt
6 oz. package semisweet chocolate chips

1. Cream together butter, sugars, and peanut butter in medium bowl. Add egg and beat until fluffy. Stir in flour, baking soda, and salt.

2. Roll dough into an oval shape and 1/4-inch thick on a sheet of wax paper; set aside.

3. Melt chocolate chips slowly in top of double boiler; cool slightly and spread thinly over dough with spatula.

4. Starting with the long end, roll up dough and wrap tightly in plastic wrap. Chill for several hours or freeze until ready to bake.

5. Preheat oven to 375F. Slice dough 1/4-inch thick and place on ungreased cookie sheets. Bake 10-12 minutes. Let cool on wire racks.

Chocolate Pistachio Fudge

2010-11-30T09:30:00.000+01:00

So I've chosen my Christmas Baking Lineup: Rum Balls, Gingerbread Cookies, Candied Orange Peel, and Christmas Cake (a delicious fruit cake - yes, fruitcake can be delicious!). The fruitcake is done and has been put away to ripen until Christmas. With the exception of the candied orange peel, I've made all the others in years past. Rum Balls and Candied Orange Peel were always part of my Grandmother's Christmas goodies repertoire, so this year--in honor of her--I'm adding the orange peel to mine. I plan to add a twist though: dipping the ends in dark chocolate.

What does this have to do with pistachio fudge you ask? Well, I made a batch for a recent girls' night and thought you might want to add this recipe to your holiday treat list. You know, in case you need another treat. I can't overemphasize how good--and rich--it is. Moreover, it's extremely quick and easy to put together and looks beautiful. It would make a perfect gift candy, too. Important! You want to serve this fudge very cold. In fact you can store it in the freezer and serve it directly from there.

I'd like to give a shout out to my Polish friend Sylwia who gifted me with the can of sweetened condensed milk used to make the fudge. As I said in my last post, it's impossible to find this item in my town. Sylwia, brilliant woman that she is, brings a supply back to Denmark each time she visits Poland. Dziekuje, Sylwia.

Pistachio Fudge
Adapted From Nigella Express by Nigella Lawson

12oz. semisweet chocolate, chopped (I used 74%)
1 14oz. can condensed milk (I used sweetened condensed milk)
pinch of salt
1c shelled pistachios
2T butter

1. Melt the chopped chocolate, condensed milk, butter and salt in a heavy-bottomed pan on low heat.

2. Put the nuts into a freezer bag and bash them with a rolling pin until broken up into both big and little pieces.

3. Add the nuts to the melted chocolate and condensed milk and stir well to mix.

4. Pour this mixture into a 9-inch square aluminum foil pan, smoothing the top. (I used a regular 9-inch non-stick baking pan lined with aluminum foil.)

5. Let the fudge cool and then refrigerate until set. (I put mine in the freezer for 20 minutes to harden even more before cutting.) Cut into small pieces approximately 1 3/4 by 1 3/4 inches in size. Cutting 7x7 lines in the pan to give 64 pieces best achieves this.

6. Once cut, you can keep it in the freezer, no need to thaw; just eat right away.

Pea Puree Lasagnette

2010-11-23T09:51:00.002+01:00

Dear Denmark, you've done it to me again. How many times have I gotten excited about a certain recipe, dashed to the grocery store, ingredient list in hand, only to drive home with hopes dashed because I couldn't find that *one* ingredient? Apparently it has something to do with my little corner of the country because in talking to a group of girlfriends who live 90 kilometers away, they easily can find sweetened condensed milk in their grocery stores. I bet the same goes for ricotta, too. The injustice!

Luckily, there's a happy ending to this story. The ingredient for which I was on a treasure hunt was ricotta cheese. Instead I substituted cottage cheese and ran it through the food processor for 30 or so seconds to break up the little pieces. No, it's not the same taste--or texture for that matter--as ricotta and Yes, I would have preferred ricotta, but mixed together with the pea puree it worked beautifully.

I picked up this delightful recipe from Poor Girl Gourmet: eat in style on a bare bones budget, one of the hottest cookbooks of 2010. The book is all about eating well, very well, and saving money in the process. The world could use more books like this.

Author Amy McCoy calls it Pea Puree Lasagnette because what you make is not a full tray of lasagna but fewer pieces of lasagna noodles with a delicate pea sauce between each layer. While I like peas I don't love them and was a bit of a skeptic about the dish. However, I enjoyed making it and, even better, it was absolutely delicious. The shallots in the pea puree give it tons of flavor as does the conservative amount of crispy, crumbly bacon on top.

Another helpful feature of Poor Girl Gourmet is that each recipe comes with a cost estimate. For instance, the Pea Puree Lasagnette is estimated to cost $8.98 for four (and there is a break down of each recipe component with price to show you how McCoy arrived at the total).

Pea Puree Lasagnette
From Poor Girl Gourmet by Amy McCoy

1c plus 2 1/3c frozen peas
1 medium shallot, finely chopped, divided
1t dried thyme, or 3t fresh, divided
1c fresh ricotta
Kosher salt
Freshly ground black pepper
6 wide lasagna noodles
2T plus 3T extra virgin olive oil
2T unsalted butter, cut into pieces
2T grated Pecorino Romano cheese
4 slices bacon, cooked to desired doneness and crumbled
1/4c (4T) créme fraiche or sour cream

My notes: I used cottage cheese instead of ricotta, sea salt instead of Kosher, salted butter, Parmesan, and plain Greek yogurt instead of sour cream. Also, I used 8 lasagna noodles, and cooked the dish in a 9 by 13-inch baking pan.

1. Preheat oven to 350F. To make the pea puree, cook 1c of the peas, half of the shallot, and half of the thyme in 1/4c water in a small saucepan over medium heat until heated through, 3-5 minutes. Remove from heat and set aside to cool slightly, 5 to 7 minutes.

2. Once the pea mixture has cooled, add it, liquid and all, to a blender or food processor and puree.

3. Transfer the puree to a medium bowl and add the ricotta. Mix well, until you have a pale green blend. Add salt and pepper to taste. Set aside. The puree may be made a day in advance and refrigerated in an airtight container if you so desire.

4. In a large pot of boiling, salted water, cook the lasagna noodles according to the manufacturer's directions until al dente. Rinse well with cold water to prevent the noodles from sticking to one another or to themselves. Set aside.

5. Grease a 10 by 15-inch rimmed baking sheet with 2T olive oil to prevent pasta from sticking. Lay two sheets of pasta on the bottom of the pan the long way. Spread one-quarter of the pea puree on each. Cover each with another sheet of lasagna and spread the remaining pea puree evenly on both. Top with a third layer of pasta and evenly distribute 1T of the butter pieces along the top noodle of each lasagnette stack. Sprinkle with 1T of cheese over each stack, season with salt and pepper, and bake 25-30 minutes until lightly browned. Remove and let stand for 5 minutes before cutting.

6. While the lasagnette cooks, cook the remaining peas, for they will grace the top of the lasagnette when all is completed. Heat the remaining 3T olive oil in a small saucepan over medium heat. Add the remaining half of the shallot and cook until translucent, 2 to 3 minutes. Add the peas and the remaining thyme, and cook until the peas are heated through, 5 to 7 minutes. Keep the topping peas warm until the lasagnette is ready to serve.

7. Top each lasagnette with one-quarter of the pea mixture. Sprinkle crumbled bacon onto each plate and top with sour cream.

Buckwheat Fig Scones

2010-11-17T10:20:00.000+01:00

I am approaching Good to the Grain: Baking with Whole-Grain Flours like an unforgettable novel. Each page is taken in and savored, parts are read over and over again, and one just doesn't want it to end. In my humble opinion, author Kim Boyce has written one of the most fascinating and informative baking books of all time. What's more, the photography is stunning in a humble and rustic way.

I've been skipping around a bit and letting things jump out at me, like the quinoa porridge and the graham nuts (a homemade version of Grape-Nuts). But nothing grabbed my attention more than the buckwheat fig scones. I love buckwheat, but until four or five years ago I wasn't all that familiar with it. Then I married a French man with a fondness for galettes, savory crepes made with buckwheat flour. My world gradually opened up; now, on lazy weekend mornings, we often make American-style pancakes with a mixture of buckwheat and all-purpose flours.

Will you hate me if I tell you that the recipe is somewhat labor intensive? Well, I assure you that you simply won't care once you bite into one of these delectable scones. Trust me. There are two parts to the recipe: the fig butter and the actual scones, but the beauty is that you can divide the work over the course of days, if you wish. And I was first in line for that train.

One day I made the fig butter; the following day I prepared the scone dough, applied the fig butter, rolled it into a log (cinnamon roll-style), sliced it in two and set it in the refrigerator where it sat for two days. The recipe says to chill for a minimum of 30 minutes to a maximum of two days. I can tell you that assembling the recipe this way made it a whole lot easier than doing everything in one day, although it's completely realistic to tackle it that way, too.

In Denmark right now the markets are full of gorgeous dried fruit, just in time for the holidays. Namely, dates and figs. I must admit, I was (and am) completely absorbed by the idea of fig butter. Compared to apple butter, which I like but can also border on banal, fig butter is exotic. Kim's recipe makes enough for the scones as well as a good sized jar to use on toast or whatever else one fancies. It's rich and a little goes a long way, but oh my goodness is it delicious. I can almost guarantee you've never tasted anything like it. (With the holidays coming up, it would make a superb gift!)

Enjoy the scones warm or at room temperature. We ate them warm at breakfast and as a snack later in the afternoon. Divine.

Fig Butter
Recipe (with directions I've truncated slightly) from Good to the Grain: Baking with Whole-Grain Flours

1/2c sugar
2 whole cloves
1 star anise
1c red wine
1/2c port (I used Marsala)
12oz. dried Black Mission figs, stems removed (while the package didn't say Black Mission, the figs I bought worked perfectly)
1/4t cinnamon
4oz. (1 stick) unsalted butter; softened

1. Place the sugar and 1/4c water in a small heavy-bottomed saucepan. Stir the mixture together with a wooden spoon, incorporating the sugar without splashing it up the sides. Add the cloves and star anise.

2. Bring the mixture to a boil over medium heat and cook 7-10 minutes, until the syrup is amber-colored.

3. Add the red wine, port, figs, and cinnamon, standing back a bit, as the syrup is hot. Don't panic when the syrup hardens; this is the normal reaction when liquids are added to hot sugar. Continue cooking the mixture over medium heat for 2 minutes, until the sugar and wine blend.

4. Reduce the flame to low and simmer for 30 minutes, stirring occasionally. The mixture is ready when the wine has reduced by half. Remove the pan from the stove and cool to room temperature.

5. Fish out the star anise and cloves. Pour the cooled figs, with their liquid, into a food processor and purée until smooth, about 1 minute. Add the softened butter to the fig paste and process until smooth. The fig butter can be spread right onto the buckwheat scone dough or stored in the refrigerator for up to 1 month. If it is refrigerated, bring it to room temperature before using.

Buckwheat Fig Scones
From Good to the Grain: Baking with Whole-Grain Flours

Dry Mix:
1c buckwheat flour
11/4c all-purpose flour
1/2c sugar
2t baking powder
1/2t kosher salt (I used table salt)

Wet Mix:
4oz. (1 stick) cold unsalted butter, cut into 1/4-inch pieces
11/4c heavy cream (for those in Europe, I used 18%, not 38%, to great success)

1c Fig Butter

1. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

2. Add the butter to the dry mixture. Rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the butter is coarsely ground and feels like grains of rice. The faster you do this, the more the butter will stay solid, which is important for the success of the recipe.

3. Add the cream and gently mix it into the flour with a spatula until the dough is just combined.

4. Use a pastry scraper or a spatula to transfer the dough onto a well-floured surface. It will be sticky, so flour your hands and pat the dough into a rectangle. Grab a rolling pin and roll the dough into a rectangle that is 8-inches wide, 16-inches long, and 3/4-inch thick. Use flour generously to prevent sticking (under the dough, on top of the dough, and on the rolling pin).

5. Spread the fig butter over the dough. Roll the long edge of the dough up, patting the dough as you roll so that it forms a neat log 16-inches long. Roll the finished log so that the seam is on the bottom and the weight of the roll seals the edge.

6. Use a sharp knife to slice the log in half. Put the halves on a baking sheet or plate, cover loosely with plastic wrap, and chill in the refrigerator for 30 minutes (or up to 2 days). While the dough is chilling, preheat the oven to 350F. Line a baking sheet with parchment paper.

7. After 30 minutes, take both logs out of the refrigerator and cut each half into 6 equal pieces about 11/4-inches wide. Place each scone flat, with the spiral of the fig butter facing up, on a baking sheet, 6 to a sheet. Give the scones a squeeze to shape them into rounds.

8. Bake for 38-42 minutes, rotating the sheet halfway through. The scones are ready to come out when their undersides are golden brown. They are best eaten warm from the oven or later that same day.

French Children's Cookbook

2010-11-11T08:00:00.003+01:00

Just look at the cuteness that my father-in-law sent us last week. The book is organized by seasons and features darling illustrations on each page. C'est tres mignon!

Coconut Split Pea Dahl

2010-11-09T11:58:00.001+01:00

A few days ago I shared my discovery of Nami-Nami, an intriguing food blog written by a talented home cook in Estonia. Upon perusing her site, the photo (and corresponding recipe) for simple coconut lentil dahl caught my attention. It was a perfect match for two of my current food goals: eat more legumes and spend less money on food. As we all know, beans are an inexpensive super food. A great source of protein and fiber and a hearty substitute for meat. I've talked before about Mark Bittman and his quest to get people to eat less meat in favor of legumes, whole grains, vegetables and fruits. We still eat our fair share of meat in this house, but the concept really resonates with me and the benefits are simple: better health, environmental stewardship, and money saved.

So when I saw the recipe for dahl, it struck my Bittman chord. Problem was, my lentil supply was depleted. Instead, I grabbed a bag of dried split peas and decided to go for it. Like lentils, split peas require no pre-soaking and break down really well when exposed to moisture and heat.

The recipe couldn't be easier--the only hard part was waiting for it to cook down and reduce to a wonderfully creamy consistency. If you are in search of another simple and hearty dish to add to your mealtime line up, you cannot go wrong with this recipe. Plus, make the crispy onions for the top and you get an additional level of, uh, excitement.

So, crispy onions. Pille (the Estonian woman) refers to them as crispy, but many of us also know them as caramelized. Whatever you call them, I have developed an abiding fondness for this version of one of the best kitchen staples known to man. (This from a woman who detested onions until her early 30s. But the onion and I--even raw--are becoming better and better friends in recent years).

It's too bad that I'm not very skilled at cooking them. Despite paying close attention to the amount of oil and level of heat, invariably I end up with a bunch of onions that are caramelized and crispy, yes, but also verging on burned. The proof is in my rather sad photo. They still tasted terrific, but can I tell you I woke up in the middle of the night freaking out about all the carcinogens I ingested? True story. I told Alan how worried I was, and he said Well, it's not like you eat them every day. That made me feel a little better, but it was still hard to get back to sleep.

At any rate, I urge you to make this delicious dahl--with or without the onions. Perhaps you are better skilled at achieving the perfectly caramelized onion. I don't want you waking up in the middle of the night either. At least not because of burned onions.

Randomness

2010-11-05T12:46:00.000+01:00

It's been a productive morning. Last night I prepared a batch of Bircher muesli, which is easy and incredible the next morning. All you do is mix a cup of oats with a half cup boiling water, a pinch of salt, and a few squeezes of lemon juice. Stir and set aside to cool. Once mixture is cool, top with plastic wrap and leave on the counter overnight. When you are ready for breakfast the next morning, add 10-12 tablespoons plain (or Greek) yogurt, 1-2 teaspoons of honey, one grated apple, and a handful of toasted nuts. You are welcome to omit the apple and use any combination of fresh or dried fruits you like. It's beyond good!

As I sit here eating my lunch of coconut split pea dahl (recipe coming soon), I can hear a saucepan filled with the makings of fig butter simmering away on the stove. If all goes smoothly, I will be enjoying fig scones at about this time tomorrow. I discovered the recipe in Kim Boyce's spectacular book Good to the Grain: Baking with Whole-Grain Flours. I will most definitely share the recipe.

Finally, resting on my countertop is a large bowl of sponge starter (on day two of three). I have grand plans to turn it into two loaves of Estonian rye bread. Why? Well, I stumbled upon Nami-Nami, an amazing food blog written in English by an Estonian woman named Pille. Incidentally, nami-nami means yummy in Estonian. Winding my way around her site, I found an interview she did back in 2007 in which she raves about Estonian rye bread, describing it as a delightful mix of sweet and sour. I was enchanted but unsuccessful in finding a recipe for the bread on her site. Fortunately, I discovered another one that looked simple and delicious. Two of the world's best words, if you ask me.

And yes, recipe coming soon. :-)

Halloween in Denmark

2010-11-03T12:25:00.000+01:00

We were lucky to be invited to our first ever Halloween party in Denmark. Jakob and Stine are known far and wide for throwing the most exciting annual Halloween bash, complete with food and drinks, costumes, trick-or-treating, and decorations galore. It's an evening of fun for the grown-ups and kids alike.

Because I'm not very clever when it comes to costume ideas, I went as a witch with matching neon green and black striped tights and hat. Alan threw on a red wig that was supposed to be a likeness of Donald Trump's coif; instead he fashioned it into something that looked more like a 1970s version of Olympic Gold Medalist Shaun White (with a haircut). Anatole wanted more than anything to be a ghost, but a nice ghost, which is almost impossible to find in the stores (sure I could have made something, but I didn't). So we settled instead on a Transformers outfit.

I brought a plate of deviled eggs and added a thin slice of pimento-stuffed green olive on top of each to look like an eyeball (too bad I forgot to take a photo). The other food--everything from spinach and salmon quiche to hot wings--was terrific, and Stine made two darling cakes, one that looked like a bat and the other a colorful caterpillar.

The highlight of the evening was when we took the kids around to various neighbors' houses to trick-or-treat. Jakob and Stine's neighbors are wonderful and really get into it with the kids. They prepare little bags of different treats, such as gummies and licorice pieces. Some of them even dress up. In case you are wondering, the kids don't say "Trick-or-Treat," but (and this is a translation) something like "Give me candy or I will scare you!" It's all very cute. At one house, the adults were treated to a can of beer!

French Pistachio Cake

2010-10-29T08:06:00.001+02:00

My husband had a birthday last week. We celebrated by visiting the Danish island Samsø (photos coming soon!) and enjoying slices of this amazing cake.

When I was in Oregon last month I picked up a few bags of unsalted, shelled pistachios. So when Alan's birthday was approaching, I wanted to make a cake that incorporated them.

I found just what I was looking for in Heidi Swanson's Gateau Surprise Chocolat Pistache. It hit me first because it looked terrific, and after because it originates from Clotilde over at Chocolate & Zucchini. I know how picky the French are about their sweets, so I thought it would be a perfect match for my French husband's palate. Verdict: He loved it!

Although Clotilde baked hers in a round cake tin, I copied Heidi and used a bread tin. It gave the cake a more rustic presentation, I thought, and furthermore it easily withstood the jostling endured on my bicycle as we rode from the ferry to our accommodations.

This is a wonderfully moist cake with subtle flavors. You could easily marble up the chocolate and vanilla layers with the swirl of a knife, but I really loved the separation between the strong chocolate bottom and the soft, perfumy pistachio flavor on top.

A note about pistachio paste. The recipe calls for it, and I have absolutely no clue if it's sold anywhere in Denmark. Therefore, I looked online for ideas and made my own. In the food processor, I mixed 1/3 cup pistachios with 1/3 cup powdered sugar and slowly incorporated a teaspoon of water at a time (about 4 in all) to arrive at a paste consistency. Just play around with it a little being careful to err on the side of less rather than too much water.

Finally, I went ahead and made the accompanying chocolate ganache recipe and applied it to the top, but feel free to skip this step. As much as I love ganache, the cake is just as divine without it.

Gateau Surprise Chocolat Pistache
adapted ever so slightly from 101 Cookbooks and Chocolate and Zucchini

2c flour
2t baking powder
1t baking soda
2/3c butter, room temperature
1 1/4c sugar
4 eggs
1 1/2c plain yogurt or sour cream
1 1/2t vanilla
2T unsweetened cocoa powder
1/3c chocolate chips
2T pistachio paste (see note above)
1/3c shelled pistachios, chopped

Ganache:
3oz. dark chocolate
1/2c whipping cream

1. Preheat oven to 360F/180C. Grease either a 10" (25cm) round pan or 9x5-inch loaf pan.

2. Prepare the chocolate batter. In a food processor, or with a hand mixer, which is what I used, combine half the sugar and half the butter and mix until fluffy. Add in the eggs, one at a time, and mix between each. Add half the yogurt and all of the vanilla. Mix.

3. In a separate bowl, combine half of the flour, half of the baking powder, half of the baking soda, and all of the cocoa powder. Add this mix to the butter mix and combine well. Pour into the prepared baking pan, gently stir in the chocolate chips, and place in the refrigerator while you make the pistachio batter.

4. Combine the remaining sugar and butter and add the pistachio paste. Mix well. Add the eggs and the yogurt in the same way you did for the chocolate batter.

5. In a separate bowl, combine the remaining flour, baking powder, baking soda and the chopped pistachios. Add this mix to the butter mix and combine well.

6. Remove the cake pan from the refrigerator. Pour pistachio batter on top of chocolate batter and smooth with a spatula. Bake for 40-60 minutes, until a cake tester comes out clean. Don't overcook. Place on the counter to cool for 5 minutes and then remove from the pan to cool on a wire rack.

7. Once cake reaches room temperature, frost with ganache, or not.

8. To make the ganache, place chocolate and cream in a double boiler (or a bowl sitting atop a pan of simmering water). Mix with a spoon until chocolate is melted and the texture is velvety. Remove from heat and let cool approximately 30 minutes before using.

A Game of Blog Tag - Questions Answered

2010-10-27T12:35:00.000+02:00

My friend Gitte over at My Danish Kitchen tagged me in the "blog tag" game, so without further ado, here are my answers to Gitte's questions:

1. If your house was destroyed and you could only rescue one kitchen utensil from your kitchen, which one would it be?
Nightmare! I guess if I had to choose, it would be my Global chef's knife.

2. What is your favorite Holiday? and why?
Christmas. I love the tree, decorations, baking gingerbread and sugar cookies, and watching my son on Christmas morning.

3. What is your favorite go to dish, to cook or bake?
If we're talking savory, then it's soup. If it's sweet then it has to be chocolate chip cookies.

4. When you need a little me-time how do you prefer to relax?
On the couch with a good book, magazine, or flipping through recipes.

5. What type of food or dish are you the most intimidated by?
In terms of cooking, it's food from the Far East. It's some of the best cuisine on the planet, but my Far East cooking repertoire consists of stir-fry and sushi rolls.

6. How close do you live now from where you were born?
Far. I was born in Salem, Oregon, USA. I have to travel thousands of miles and take at least two planes to get there from Denmark, my home for the past two years.

7. If the world was your oyster and time and money were of no concern, where in the world would you like to travel to?
So many places. Russia, Vietnam, the islands in the South Pacific, and Auckland, NZ, to visit my friend Sonja.

8. Why did you start blogging?
Writing and cooking are forms of therapy and relaxation for me. I couldn't live without either one. My blog is a fun way to share my travels, favorite recipes, and interesting food finds.

Thanks for the fun questions, Gitte! I guess it's my turn to come up with my own list of bloggers to tag back.

Kiksekage

2010-10-22T09:10:00.010+02:00

I knew nothing of the Danish dessert Kiksekage until one momentous spring evening earlier this year. It was girls' night at my house and my Danish friend Susanne arrived with a bread tin containing her famous Kiksekage (pronounced keeks-a-kay). During dinner there was some chatter along the lines of "Just wait until you try the KIKSEKAGE!" Well, trying is not exactly accurate in my case. I consumed countless slices of crunchy vanilla cookies enveloped in rich, velvety chocolate. Kiksekage is beyond heavenly.

With a little arm twisting, I managed to get Susanne to share her secret recipe. I was surprised to see so few required ingredients. But there was one that stood out. And not in a good way, unfortunately. Palmin. Anybody besides Danes or Germans who's heard of it? For you Americans, think Crisco. Part of me says Who cares if the stuff has 45.3g of saturated fat per 100g? After all, it's one dessert. But then I think about how, in the list of different fats, palm oil is a close third behind saturated fat master butter (54g/100g) and chart topper coconut oil (85.2g/100g). Compare that to olive oil, which has only 14g/100g.

And by now, we all know how horrible saturated fat and trans fats are to our bodies.

But screw it. If I am going to eat Kiksekage, I want it the way God intended (just like Danish women made it a century ago), saturated fat and all. I try to be mindful of what's going into my body, so on this rare occasion (I can see making it once a year or perhaps biennially), I will throw caution to the wind and enjoy. Each and every saturated, long-chain-trans-fatty-acid-bite. Well, you get the picture.

Notes: I added 1/2t vanilla extract and the juice of one whole orange.

Susanne's Kiksekage

3 pasteurized eggs
125g/ 3/4c cocoa powder
200g/ 1.5c powdered sugar
250g/ 1c Palmin (Crisco or other shortening)
225g/ 30 vanilla cookies/biscuits
1/2t vanilla extract (optional)
1 orange (juice from half or whole orange)

9x5" bread pan

1. With a hand mixer, combine the eggs, cocoa powder, and sugar, mix 2-3 minutes.

2. Melt the shortening over low heat; once melted, set aside to cool.

3. Once the shortening is cool, slowly incorporate it into the cocoa mixture. Beat well, scraping the sides of the bowl. The mix will be fluffy and light. Add orange juice and vanilla and mix well once more to thoroughly combine.

4. Line the pan with pieces of parchment paper for easy removal.

5. Place a big spoon of chocolate mix and spread it on the bottom of the pan, corner to corner.

6. Place 6 biscuits on top of chocolate (see photo).

7. Spread more chocolate and another layer of biscuits. You want a total of five (5) layers of biscuits. Once you have the top layer of biscuits, cover with remaining chocolate mix.

8. Refrigerate overnight. Cut in slices and serve.

Images of Fall in Denmark

2010-10-20T10:11:00.000+02:00

Cuppa Yo

2010-10-14T12:54:00.000+02:00

I thought frozen yogurt was sort of a thing of the past, but that couldn't be further from the truth. I don't know if it's still the case, but when I visited a friend in NYC a few years ago Pinkberry Frozen Yogurt was all the rage. And who can forget The Country's Best Yogurt, better known as TCBY? I haven't been to one since my college days in the 1990s and did a quick check online to see if it's still around. It is!

There are key advantages to frozen yogurt. Namely, fewer calories and less fat than ice cream. I enjoy the the light and creamy consistency, and it's fun to self-select toppings. A good frozen yogurt shop is like Subway Sandwiches or Chipotle Mexican Grill. You start with a couple of basic ingredients and then make your own delicious creation with your choice of toppings.

In the 10 months since I'd been home, Bend, OR, got it's own, local frozen yogurt shop called Cuppa Yo. The place is decorated simply and in darling bright colors. The yogurt machines are tucked cleverly behind a wall with large window-type cut-outs, so all you see is the name of the featured flavors and the handles with which to dispense the frozen treat.

It's all DIY. Upon entering the shop, one starts by selecting the container size of choice (prices are based on weight), filling it with one or more of the featured yogurt flavors, adding toppings (everything from Captain Crunch cereal to chocolate chips to fresh fruit and nuts), and taking it to the register to weigh and pay. I paid just over $3.00 for my dish of Red Velvet Cake and Alpine Vanilla topped with crushed Oreo cookies and raspberries.

Now if I could just find a Pinkberry, TCBY, or Cuppa Yo in Denmark.

Happy Birthday to us

2010-10-08T10:57:00.001+02:00

Living a continent away from home usually means spending birthdays without family. It's that way in my case. So when my mom suggested a group birthday party during our visit in Oregon, I couldn't have been more thrilled. And what's a birthday without cake?

Our cake, or cupcakes as luck would have it, came from Bend's local cupcakery, Ida's Cupcake Cafe. There were an assortment of flavors, and to enjoy more of everything, the adults cut theirs in wedges and shared.

My son Anatole and his cousin Brenna, both age three, were way more into the party festivities than the cake. In this sense, Anatole is NOT his mother's son. As an added bonus, my mom made party cups--the kind I remember from when I was a kid--filled with candy, nuts, and an alphabet cookie of each person's first initial on top.

Dave's Killer Bread brings you Sin Dawg

2010-10-06T12:05:00.002+02:00

Don't you just love the name Sin Dawg? Too bad I ate half of it before remembering to take a photo. And the pity of it all is that I didn't even snap a shot of what it looks like sliced. Full of gooey, cinnamony goodness, that's what.

Sin Dawg is the creation of Dave's Killer Bread, an all-natural bread company in Portland, OR. Founder Dave Dahl has quite a story of his own, which I will get to, but first more about the Sin Dawg. You know those sickeningly sweet cinnamon rolls that we (and by we I mean the average suburban American) bought at shopping malls in the 1980s and 90s? Well, the Sin Dawg is an updated, tastier, and much healthier version of that cloying mess. The whole-grain dough is seedy, chewy and the perfect contrast to the ultra sweet (but not overly so) interior.

My parents are also big fans of Dave's other breads and regularly buy a variety of his grainy loaves, some of which include spelt, nuts, and omega-3s. And with names like Killer Rockin' Rye, Robust Raisin, and Killer Blues Bread, just to name a few, who can resist?

Dave is a man on a mission. After years of living a life of crime, which included drug addiction and time in prison, Dave turned his life around and landed in the bread business. His story is the stuff American dreams are made of, and you can read more here.

Blackfish Cafe's Coleslaw

2010-09-26T00:16:00.000+02:00

I recently spent three wonderful days on the Oregon Coast in a quaint little town called Manzanita. Our family friend Connie loaned us her cozy beach house and supplied us with the ingredients to one of the best coleslaw recipes. Ever. I love Connie for many reasons, and now I have one more to add to the list.

The recipe was clipped from The Sunday Oregonian and hails from the popular coastal restaurant Blackfish Cafe in Lincoln City, Oregon.

If you haven't experimented with Napa cabbage, now is the time. It's crunchy, light, and much milder in flavor than its cabbage relatives. What makes this salad for me is the cilantro, ginger, and sesame oil. Plus, the radishes and toasted almonds make it really pleasing to the eye. Bottom line: a mouthful of happiness.

If you would like to make this dish lighter, use half mayonnaise and half plain or Greek yogurt (and experiment with adding a little dressing at a time).

Blackfish Cafe's Famous Coleslaw
Makes 8-10 servings

Dressing
3T granulated sugar
3T white wine vinegar
1T soy sauce
1/2 t grated fresh ginger
1 clove garlic, pressed or minced
1/4 t sesame oil and/or a pinch of cayenne pepper
1c mayonnaise

Salad
6c shredded Napa cabbage (1 medium to large head)
1c thinly sliced radishes
1c thinly sliced green onions, white and some green parts
4-6 oz. snow pea pods, julienned
1c fresh cilantro leaves, coarsely chopped
1/2c slivered almonds, toasted

To make dressing: In a small bowl, dissolve sugar in the vinegar. Stir in the soy sauce, ginger, garlic, and sesame oil and/or cayenne. Gradually stir the vinegar mix into the mayonnaise until blended. Cover and chill, preferably overnight. Makes approximately 1 1/4 cups.

To make salad: In a bowl, toss together the cabbage, radishes, onions, pea pods, cilantro, and almonds. Toss with half the dressing and taste, adding more dressing as desired. Serve immediately, or cabbage will wilt and lose its crispness and texture.

Mamacita's Caviar

2010-09-18T20:31:00.001+02:00

What a name for a recipe, right? My mom's friend Susan makes this most amazing bean concoction, and it truly does deserve to be called caviar. Just for the record, I'm not a caviar fan, but most of us recognize it's one of those foods that's synonymous with special elegance.

Mamacita's Caviar is just as sophisticated and, in my humble opinion, a thousand times tastier. A spectacular treat with chips, it's also terrific as a salad atop greens...or simply by itself. My mom has made two batches since we've been here in Oregon, and I just can't get enough of the stuff. It's the perfect food: tons of texture, loaded with flavor, and healthy to boot.

Mamacita's Caviar
Recipe courtesy of Susan Gilbert

1 16-oz. can black-eyed peas
1 16-oz. can black beans
2 fresh ears of corn (decobbed) or 1 16-oz. can corn
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 green pepper, chopped
1/2 red onion or Walla Walla Sweet Onion, chopped
1 bunch cilantro, finely chopped
Optional add-ins: 1 small can sliced black olives, 1 small can chopped green chilies, chopped avocado, chopped tomato, garlic

Drain all canned items. Mix all ingredients in a large bowl and add dressing of choice. Susan and my mom like Paul Newman's Balsamic Vinegar dressing. Add to taste (approximately 1/2 cup).

I Love Books

2010-09-15T23:50:00.001+02:00

At the moment I am in Oregon visiting my family. Thanks to an online order executed in Denmark a few weeks prior to my trip, look what was waiting for me when I arrived. I know this is the age of the Kindle, but I seriously never want to experience a world without books...with pages I can feel and turn with my fingers.

Read more at poorgirlgourmet.blogspot.com

Read more at http://www.kimseverson.com/

Basque Strawberry Cake

2010-09-10T10:13:00.001+02:00

Let me start by saying that making this cake was the most fun I've had in the kitchen in a long time. When we were in France I picked up the July/August issue of Elle à Table, which I referred to recently in my carrot cake post. I love this magazine. Yes, it's in French and No, I do not understand everything, but I know enough to get started with virtually any recipe...then I bug my husband for translation help.

My mouth literally dropped open when I saw the photos for the Basque Strawberry Cake, called Gateau Basque Aux Fraises in French. I will let you know up front: this is not a quick, hurry-and-throw-it-together-while-making-dinner dessert. You need a good hour to put this together, but it is not difficult and sooo worth the time and effort. Trust me.

Gateau Basque Aux Fraises (Basque Strawberry Cake)
Translated from Elle à Table, Juillet-Aout, 2010

Strawberry Pasty Cream
150g/1c fresh strawberries, mashed
75g/2/3c milk
35g/3T sugar
25g/scant 1/4c cornstarch
25g/2T unsalted butter, soft

1. Add strawberries to a saucepan and cook over medium heat 2-3 minutes, stirring constantly. In a bowl combine the sugar, cornstarch, and milk and beat with a hand mixer until well blended, 2-3 minutes. Slowly incorporate mix into the saucepan with strawberries and cook, stirring constantly, 5-8 minutes until mixture thickens (you want a consistently that's slightly thicker than pudding).

2. Remove from heat and, little by little, incorporate the butter. Scrape cream onto a plate or shallow dish, cover with plastic (so that the plastic is touching the surface), and set aside to cool.

Pastry Crust
260g/1c unsalted butter, soft
185g/3/4c sugar
zest of 1/2 lemon
325g/2.5c flour
125g/1c almond flour (or ground almonds)
1 egg and 1 yolk
1t salt

1. Mix the butter and sugar together and stir in the lemon zest, almond flour, eggs. Stir just until the mixture is well combined. Add directly to another bowl that contains the flour and salt. Mix well and form into a ball. Wrap in plastic and refrigerate while you make the jam.

Quick Strawberry Jam
150g/1c frozen strawberries
40g/3.5T sugar

1. In a saucepan over medium heat, cook the strawberries and sugar for 2 minutes. Using a colander or sieve, drain the fruit, collecting the juice in another saucepan (or bowl) and reserving the berries. Cook juice over high heat until reduce by half. Add reserved berries and cook an additional 20 minutes until mix thickens slightly. Remove from heat and cool.

Assembling the cake

Preheat oven to 170c or 340F
Butter a small square pan, 6", 7," or 8"

1. Take the ball of dough and cut into three pieces. The first should be 180g or about 3/4c. The second should be 80g or about 1/3c. The third piece is the remaining dough for the top and should be the largest piece. Since I am not an expert on translating grams to cups--especially when it comes to something like dough--you will need to eyeball this part.

2. Press the first piece of dough into the bottom of the pan. It should be approximately 1/4" thick.

3. Using the second, smaller bit of dough, cut into four equal pieces and roll each into a rope shape to fit each side of the pan. Place ropes on top of bottom layer of dough, lightly pressing each into the dough.

4. Add pastry cream and spread to reach all corners of the dough ropes. Top with jam mix--it is not necessary to spread it out entirely, just a little bit.

5. Roll out the remaining dough to fit the top of the pan (approx. 1/2" thick) and carefully lay it over the pastry cream and jam filling. The dough should fit the pan evenly on all side, no gaps.

6. Using a pastry brush, coat the top with one beaten egg yolk. Using a sharp knife, slice two-inch swirl marks on the dough (see my photo below) in different directions.

7. Bake 40 minutes. After 40 minutes, cover with foil or parchment and bake an additional 15 minutes until golden brown.

Lollypop Beets

2010-09-07T10:06:00.001+02:00

Imagine my delight when I sliced open my bag of beets to find this, this gorgeousness, hiding inside.