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Roasted Tomato and Red Pepper Soup

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Roasted Tomato and Red Pepper Soup
Roasted Tomato and Red Pepper Soup

The high temperature in Omaha yesterday was 91 degrees. 91! It’s September, for goodness sake! Where are those cool, crisp fall days I ordered? I guess it’s not technically fall for a couple more weeks yet so maybe I can’t officially complain until then. This in-between-seasons time can be difficult. What do I wear? Is it too early to get out my fall decorations? What about setting pumpkins on the porch?

And most importantly, what do I eat? Fortunately THAT is one question I can answer. The farm stand near my house is still brimming with ripe beefsteak tomatoes. Roasted with red bell peppers and aromatics, they make a fantastic end-of-summer soup. Pair a bowl of this with a grilled cheese sandwich and you’ve got yourself an easy weeknight meal.

This simple recipe was inspired by a roasted vegetable soup that I’ve been making for years and originally found in Martha Stewart’s now defunct Everyday Food magazine (the best food publication EVER in my opinion…don’t get me started). I’ve switched it up a bit by swapping red onion for leeks and red peppers for carrots, but the basic idea is the same: place six beefsteak tomatoes that have been cored and cut in half in a roasting pan with the rest of the vegetables. Toss with olive oil. Roast for an hour. Remove tomato skins with tongs (they slip off quite easily at this point). Purée in a blender. Add broth. Done. Easy, nutritious and delicious! Oh, and it’s just as good if you make it a few days ahead of time so go ahead and prepare the soup on Sunday afternoon and serve it on a busy Tuesday evening when cooking from scratch seems out of the question. It even freezes well for long term storage.

When my kids were small and wanted nothing to do with vegetables, puréed soups like this one were one the few ways that I would be able to sneak them in. No one had any idea that this creamy, delicious soup was chock full of healthy goodness! It also happens to be vegan (if you make it with vegetable broth), gluten-free and dairy-free.

Roasted Tomato and Red Pepper Soup
So yummy with cheesy rye toasts!

For the record, I did set out my fall decorations last week and a few small pumpkins indoors. The cozy sweaters, however, will remain in storage until this heatwave passes. Whatever the weather is like where you are, give this soup a try! It’s just the thing for this in between time.

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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

An easy and delicious roasted vegetable soup with tomatoes, red bell peppers and aromatics.  Vegan, gluten-free and dairy-free!

  • Author: Kristi
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4–6 servings 1x
  • Category: soup
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

6 ripe beefsteak tomatoes, cut in half and core removed

2 red bell peppers, cut into ¾ inch pieces

1 small red onion, sliced thin

4 cloves of garlic, smashed 

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1-2 cups chicken or vegetable broth

1-2 teaspoons white balsamic vinegar

 

To Serve:

Chopped fresh basil

Extra-virgin olive oil

Instructions

  1.  Preheat oven to 425 degrees.  Place tomato halves cut size down in a roasting pan.  Add peppers, onions and garlic. Toss vegetables with olive oil and season with salt and pepper  Transfer pan to oven and roast for an hour.

  2. Remove pan from the oven and allow the vegetables to cool slightly.  Using tongs, slip the skins off of the tomatoes. Transfer half the vegetables and any accumulated juices to a blender.  Blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables.

  3. Add enough broth to give the soup a nice, creamy consistency.  Bring to a boil over medium heat and continue to simmer for 10 minutes.  Add 1 teaspoon of vinegar and season with salt and pepper to taste. If you think the soup needs a little more zing, add the second teaspoon of vinegar.  Serve topped with basil and a drizzle of olive oil.

Notes

Can be made up to three days ahead.  This soup also freezes well.

Adapted from Everyday Food Magazine.

Keywords: soup, red pepper, tomato, summer, roasted, vegetable, vegan, vegetarian, dairy-free, creamy

Swedish Apple Cake

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Swedish Apple Cake
Swedish Apple Cake

The fact that it is time to bake with apples again brings me great joy. We’ve made some wonderful treats over the summer with berries, rhubarb and peaches, but there is something so homey and cozy about apple desserts, cake in particular. There are many, MANY delicious recipes for apple cake out there in the world, but today we will be focusing on the Swedish Apple Cake.

Nearly all of the recipes I found for Swedish Apple Cake were comprised of a very basic cake (which may or may not include cardamom) topped with circles of cinnamon and sugar-coated apple wedges. I tried a few of these and they were good, but I wanted to take the apple topping to the next level. I LOVE caramelized apples so I figured why not cook the apples on the stove in butter, brown sugar and cinnamon before they go on top of the cake? That way they would have a chance to get golden and caramel-y, something that wasn’t happening when they went into the oven raw.

Swedish Apple Cake

This worked to some extent. I had delicious, caramelized apples to put on top of my cake, BUT the first time I went to bake it, the center of the cake collapsed. Definitely not what I was going for. I retooled the batter slightly and dialed back the amount of apples I was using. Much better! Now I had a sturdy, moist cake that was capable of holding the apples aloft as it baked.

I was almost ready to declare the recipe ready to go when out of the corner of my eye I spotted the leftover apple/butter/brown sugar mixture in the pan. What if I made a quick syrup out of this deliciousness to brush over the cake when it came out of the oven? This was the best version yet, and the syrup gave an attractive sheen to the apples making the cake even more eye-catching than it was before.

Swedish Apple Cake

Tips for Apple Cake Success

  • Use a sturdy apple such as the Granny Smith. Because we are sautéing the apples slices before they go on top of the cake, it’s important to choose an apple that can withstand a bit of cooking without falling apart or turning to mush. Granny Smiths will do just that.
  • Take the time to grind your own cardamom. I know I say this a lot but it really makes a big difference in the flavor of your baked goods. It’s worth the extra five minutes that it takes to get the seeds out of the pods and crush them yourself.
  • Don’t overmix the batter once you add the flour. Vigorously mixing a cake batter after the flour is added activates the gluten and can cause your cake to be tough in texture. Mix so that the flour is JUST incorporated, no more.
  • Create your circles of apples so that the slices just touch one another rather than overlap. This should give you just the right amount of apples to fill the space of the cake with two circles of slices. Save the smaller apple slices for the center circle and leave the center of the cake empty.
  • Don’t skip the step of making the quick syrup and brushing the top of the cake after it has baked. This step really takes this cake from good to great and gives it a gorgeous shine at the end.
Swedish Apple Cake

As we begin the transition to fall baking, let this apple cake be one of the treats that makes it into your rotation. It’s simple, elegant and delicious…the perfect fall fika treat!

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Swedish Apple Cake

Swedish Apple Cake

An easy and moist cake baked with a hint of cardamom and topped with caramelized apples.  The perfect fall fika treat!

  • Author: Kristi
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: One 9 inch cake 1x
  • Category: fika
  • Method: baking
  • Cuisine: Swedish, Scandinavian, Nordic
Scale

Ingredients

For the Apple Topping:

3 medium granny smith apples, peeled, cored and cut into ½ inch thick wedges (about 1 pound)

2 tablespoons unsalted butter

3 tablespoons packed light brown sugar

1 teaspoon cinnamon

 

For the Cake:

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon fine salt

½ teaspoon cardamom seeds, crushed in a mortar and pestle or a spice grinder

¾ cup granulated sugar

¼ cup packed light brown sugar

2 large eggs

6 tablespoons unsalted butter, melted and cooled

¼ cup sour cream

1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees.  Grease and flour a 9 inch springform pan.  Make the Apple Topping:  Heat butter in a 12 inch nonstick skillet over medium heat.  Add apples and saute until they are lightly caramelized, about 5-8 minutes.  Add brown sugar and cinnamon and continue to cook, stirring constantly, until sugar dissolves and apples are evenly coated, about 1 more minute.  Remove apples from the heat and set aside.

  2. Make the cake:  Whisk flour, baking powder, salt and cardamom together in a medium bowl and set aside.  Whisk sugars and eggs together in a large bowl until fully combined. Slowly add melted butter to sugar and egg mixture and continue whisking until uniform in texture.  Add sour cream and vanilla and whisk until fully combined. Add flour mixture and whisk until batter just comes together.

  3. Scrape batter into prepared pan and even out the top with a small offset spatula.  Arrange apples over the top of the batter in two concentric circles. The apples should just touch each other but not overlap.  Reserve the butter and sugar mixture that remains in the skillet. Transfer cake to the oven and bake until golden brown and a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached, about 40-50 minutes.  

  4. Add a couple of teaspoons of water to the skillet along with the reserved butter and sugar mixture leftover from making the apple topping.  Cook over medium heat until warm and syrupy in texture, about 1-2 minutes. Brush syrup over the top of the cake, particularly the apples. Cool cake for at least 20 minutes on a wire rack and serve.

Notes

Adapted from The Cook’s Illustrated Cookbook and Fika by Anna Brones and Johanna Kindvall

Keywords: Swedish, apple, cake, fall, baking, fika, Nordic, Scandinavian, cardamom

Grilled Summer Squash Salad with Rye Berries and Sun-Dried Tomato Vinaigrette

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grilled summer squash salad wit rye berries and sun-dried tomato vinaigrette
Grilled Summer Squash Salad with Rye Berries and Sun-Dried Tomato Vinaigrette

I can’t believe it’s September already! This might go down on record as the fastest summer in history…gone in the blink of an eye. But before I get ahead of myself trading in tomatoes and zucchini for butternut squash, I’ve got a delicious grilled vegetable salad for these late summer days. Zucchini, yellow summer squash, red onions and rye berries drizzled in a tangy, flavorful sun-dried tomato vinaigrette….so easy and filling enough to be a meal in and of itself.

I am a big fan of whole grain salads like this one. Just a handful of rye berries (or barley, wheat berries or farro) brings welcome texture and heartiness that turns this otherwise side dish into an easy vegetarian main. It would also make a nice accompaniment to grilled chicken or addition to the neighborhood potluck. The choice is yours!

This recipe comes together quickly with the exception of the cooked grains. If you plan to use rye berries I definitely recommend soaking them overnight. They will cook more quickly and evenly that way. I made this a few times over the last week and tried cooking the rye berries without soaking them first and they took well over an hour to become tender. With an overnight soak it was more like 50 minutes of cooking time. If you really want to get a jump on things I would suggest making the cooked grains the day before you plan to serve the salad. They will happily wait in the refrigerator for you until you are ready to use them.

Before the season for cozy sweaters, football games and ALL things pumpkin spice begins in earnest, make the most of that late summer produce. Give this salad a try!

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Grilled Summer Squash Salad with Rye Berries and Sun-Dried Tomato Vinaigrette

grilled summer squash salad wit rye berries and sun-dried tomato vinaigrette

A hearty grilled vegetable salad with zucchini, summer squash, red onions and rye berries.

  • Author: Kristi
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: salad
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

1 1/4 cups cooked rye berries (see below)

1 large red onion, peeled and cut into ½ inch thick rounds

3 medium zucchini and/or yellow summer squash cut on the bias into ½ inch thick slices

⅓ cup extra-virgin olive oil, plus more for brushing vegetables

Coarse salt and freshly ground pepper

1 garlic clove, minced

2 tablespoons red wine vinegar

⅓ cup chopped sun-dried tomatoes

2 tablespoons chopped kalamata olives

¼ cup chopped fresh basil, plus whole basil leaves for garnish

¼ cup sliced almonds, toasted

Instructions

  1. Combine garlic and vinegar together in medium bowl.  Let sit for 10 minutes. Slowly whisk in olive oil. Add sun-dried tomatoes, olives and basil and combine.  Add 1 tablespoon of the vinaigrette to the cooked rye berries and stir to combine.  Season with salt and pepper to taste.

  2. Heat the grill.  Place the onion rounds, zucchini and summer squash on a baking sheet in a single layer.  Brush with olive oil and season with salt and pepper.

  3. When grill is heated, clean and oil the grates.  Place vegetables on the grill and cook until grill marks appear and vegetables are tender, about 3-4 minutes per side.

  4. To assemble salads, place a few slices of summer squash on the bottom of the plate and spoon on a little vinaigrette.  Follow with a spoonful of rye berries. Add a few more grilled vegetables on top. Drizzle with a little more vinaigrette.  Sprinkle almonds on top, garnish with basil leaves if desired and serve.

Notes

To cook rye berries: Place 1/2 cup rye berries in a bowl with plenty of cold water.  Cover and soak overnight at room temperature. Drain and rinse. Bring a medium size pot of water to a boil. Add salt. Add rye berries. Simmer vigorously until grains are pleasantly tender but still have a little bite to them, about 50-60 minutes.  Drain and set aside to cool slightly.

 

*Feel free to substitute farro, barley or wheat berries for the rye berries if you can’t find them. Cooking times will vary.

Keywords: zucchini, summer squash, grill, salad,

Rustic Tomato Tart with Rye Crust

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Rustic Tomato Tart with Rye Crust
Rustic Tomato Tart with Rye Crust

Every summer when tomatoes are plentiful, I think about making a tomato tart. There is something very appealing about the idea of ripe, juicy tomatoes encased in a flaky, buttery crust. Add a salad and a glass of wine and you have a simple, elegant dinner. I’ve tried a few of these tarts over the years, and while they are almost always pleasing to the eye with their golden brown crust and concentric circles of ripe red tomatoes, there is always the issue of keeping the crust from becoming soggy. Tomatoes are, after all, 90% water.

Imagine my delight when I came across a recipe for a Rustic Tomato Tart in the August/September issue of Cook’s Country magazine that claimed to have solved the soggy crust dilemma! I had to give it a try for myself. Indeed, this was the best tomato tart I have made to date thanks to a few tricks designed to keep the crust crisp and flaky:

  • Brush the surface of the crust with dijon mustard prior to adding then filling. This creates a moisture barrier between the tomatoes and the crust and imparts a little extra flavor to the finished product.
  • Use a dry cheese. Some of the tomato tart recipes that I’ve made in the past have called for a soft cheese like mozzarella which has a comparably high moisture content. The original version of this recipe called for Gruyère which is drier in texture but still melts well. I used an aged Danish Havarti for my version.
  • Put the tomatoes on top of the cheese layer. The cheese adds yet another layer between the wet tomato filling and the crust which again helps keep things crisp.
  • Salt and drain your tomatoes prior to baking them. This helps draw moisture out of the fruit and ultimately leads to a drier filling and a crisper crust.
Rustic Tomato Tart with Rye Crust

One of the other things I love about this recipe is its charming rustic appearance…no tart pan required! Simply leave a border around the edge of the tart and fold it up and over the filling, folding pleats into the dough as you go. So easy and no special equipment.

Rustic Tomato Tart with Rye Crust
Rustic Tomato Tart with Rye Crust

In the interest of bringing my own Nordic vibe to this recipe, I replaced some of the all-purpose flour from the original recipe with dark rye flour and loved the results….just a hint of that slightly sour, earthy flavor of rye really added to the tart’s rustic nature. As I mentioned above, I also used an aged Danish Havarti for the cheese rather than the Gruyére that was originally called for.

Rustic Tomato Tart with Rye Crust

If you are looking to put those late summer tomatoes to use in something really lovely and delicious, I highly recommend giving this stunning tart a try.

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Rustic Tomato Tart with Rye Crust

Rustic Tomato Tart with Rye Crust

An easy rustic tomato tart with a rye crust.  A stunning way to use up those end-of-summer tomatoes!

  • Author: Kristi
  • Prep Time: 45 minutes + 1 hour and 15 minutes chilling time
  • Cook Time: 50 minutes
  • Total Time: 2 hours and 50 minutes
  • Yield: 1 9-inch tart 1x
  • Category: tomatoes, summer
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

For the Crust:

1 cup all-purpose flour

½ cup dark rye flour

½ teaspoon fine sea salt

10 tablespoons cold unsalted butter, cut into ½ inch squares

6 tablespoons ice water

 

For the Filling:

1 ½ pounds garden tomatoes (a mix of any variety is fine), cored and sliced into ¼ inch thick rounds

1 ½ teaspoons fine sea salt, divided

1 medium shallot, sliced thin

2 tablespoons extra-virgin olive oil

1 teaspoon minced fresh thyme

1 garlic clove, minced

Freshly ground pepper

2 teaspoons Dijon mustard

3 ounces aged Danish Havarti cheese (or Gruyère if you can’t find it), about 1 cup shredded

2 tablespoon finely grated parmesan cheese

 

To Assemble and Serve:

1 large egg, beaten

1 tablespoon chopped fresh basil

Instructions

  1. Make the Crust:  Combine flours and salt in the work bowl of a food processor and process to combine.  Scatter butter cubes over the top of the flour mixture and pulse until mixture resembles coarse sand with a few pea-sized pieces of butter here and there, about 10 pulses.  Add ice water, 2 tablespoons at a time and continue to pulse until dough just comes together, about 8-10 additional pulses.

  2. Transfer dough to a piece of plastic wrap.  Gather into a ball and press into a disk, about 5 inches in diameter.  Chill for at least one hour or up to two days before rolling.

  3. Make the Filling:  Using your hands, gently toss tomato slices in a large colander with 1 teaspoon salt.  Set over a sink to drain for 30 minutes. 

  4. Preheat oven to 375 degrees.  Transfer dough round to a piece of parchment paper.  Cover with another piece of parchment paper and roll dough in between the two layers of parchment paper into a 12 inch circle.  Transfer to a baking sheet leaving parchment paper in place. Place in the refrigerator for 15 minutes or so to firm up slightly.

  5. Meanwhile, shake colander to get rid of any accumulated water.  Combine tomatoes, shallot, oil, thyme, garlic and few grinds of freshly ground pepper and ½ teaspoon salt in a large bowl.  Remove dough round from the refrigerator. Peel off top layer of parchment. Spread mustard over the surface of the dough, leaving a 1 ½ inch border around the edges.  Sprinkle Havarti cheese in an even layer over the mustard.

  6. Using your hands, arrange tomato mixture on the bottom of the tart in concentric circles, continuing to leave a 1 ½ inch border around the edge.  Leave any accumulated juices behind in the bowl. Sprinkle with parmesan.

  7. Fold the border of the dough inward over the tomato mixture so that it covers the filling by about 1 inch, overlapping the dough every couple of inches.  Gently press dough so that it adheres. Brush with beaten egg.

  8. Bake until crust is golden brown and filling is bubbly, about 50 minutes.  Transfer baking pan to a wire rack to cool. Sprinkle with basil. Cut into wedges and serve.

Notes

 

Adapted from the August/September 2019 issue of Cook’s Country magazine

Keywords: tomatoes, rustic, tart, rye, summer

Zucchini Barley Cakes with Roasted Cherry Tomatoes and Ricotta

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Zucchini Barley Cakes with Roasted Cherry Tomatoes and Ricotta on a plate
Zucchini Barley Cakes with Roasted Cherry Tomatoes and Ricotta

The zucchini gets a bad rap sometimes, largely because of its prolific nature. If you plant zucchini in your vegetable garden, you know what I mean. They tend to come in fast and furious, getting larger by the minute. The next thing you know, they are taking up precious counter space in your kitchen demanding to be cooked or baked into something delicious. Even if you don’t personally grow zucchini, chances are you’ve been “gifted” a bag or two by someone who does. It is nearly impossible (or desirable for that matter) to eat one’s entire harvest of zucchini alone. Some of it must be shared. Know that you are doing a great service to your zucchini-growing friends when you graciously accept their home grown offering. You’ve taken a bit of the burden of preparing and consuming these bountiful summer squash off of their shoulders and they are grateful for it.

zucchini in a tray

If you are currently experiencing your own glut of zucchini, either as a gardener or as the recipient of a well-meant gift, I encourage you to spare one or two for a batch of these Zucchini Barley Cakes. They make a fantastic vegetarian dinner served alongside a simple sauce of summery Roasted Cherry Tomatoes with olive oil, garlic and basil and a dollop of creamy ricotta cheese.

Salt Your Zucchini

shredded zucchini in a colander
Salt your zucchini!

One important thing to know about zucchini…they are about 95% water. So when you want to make something crispy from a zucchini it is wise to salt it beforehand in order to draw some of the moisture out of the vegetable prior to cooking it. This is easily done by tossing the shredded zucchini with coarse salt and letting it drain in a colander for 10 minutes or so. Transfer the salted zucchini to a clean kitchen towel and wring out as much moisture as you can before continuing with the recipe. What looked like 4 cups of zucchini when you started will shrink down to about 1 cup after salting and wringing it out thoroughly. Know that I am, deep down, a lazy cook. I would not ask you to take this step of salting and wringing if it weren’t absolutely necessary. Believe me, I’ve tried. You will end up with soggy cakes that don’t hold together well if you skip this step.

Chill

Zucchini Barley Cakes on a tray

Your Zucchini Barley Cakes will greatly benefit from a quick chill time in the fridge, just 20-30 minutes will do. This helps the mixture hold together as you transfer the cakes into the skillet. Better yet, do your future self a favor and make a batch of these the day before you want to cook them. Cover them with plastic wrap and pop them in the fridge. Won’t you feel clever and prepared when dinner is practically done tomorrow night!

When you’ve had it with zucchini bread and are ready for something new, pull a zucchini or two from that pile on the counter and give these a try. Let me know how they turn out in the comments!

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Zucchini Barley Cakes with Roasted Cherry Tomatoes and Ricotta

Zucchini Barley Cakes with Roasted Cherry Tomatoes and Ricotta on a plate

Delicious and hearty cakes made with pearl barley, zucchini and fresh herbs served alongside roasted cherry tomatoes and fresh ricotta cheese.  A delicious late summer vegetarian dinner!

  • Author: Kristi
  • Prep Time: 1 hour (including chilling time)
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cakes
  • Category: vegetarian
  • Cuisine: Scandinavian, Nordic

Ingredients

For the Zucchini Barley Cakes:

1 pound zucchini

1 ½ teaspoons coarse salt, divided, plus more for sprinkling

2 cups cooked and cooled pearl barley (see note below)

3 large eggs

3 scallions, minced (Both white and green parts)

3 garlic cloves, minced

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh thyme

Freshly ground pepper

1 cup panko bread crumbs

2 tablespoons all-purpose flour

6 tablespoons extra-virgin olive oil, divided

 

For the Roasted Cherry Tomatoes:

2 pints cherry or grape tomatoes

3-4 garlic cloves, peeled and sliced thin

3 tablespoons extra virgin olive oil

1 teaspoon coarse salt

¼ teaspoon crushed red pepper flakes

1 teaspoon white balsamic vinegar

2 tablespoons chopped fresh basil

Whole milk ricotta cheese for serving

Instructions

  1. Preheat oven to 375 degrees.  Shred zucchini on the large holes of box grater.  Transfer to a colander and toss with 1 teaspoon salt.  Allow zucchini to sit for about ten minutes and then transfer it to a clean cotton kitchen towel and squeeze out as much moisture as possible.  Set aside. 

  2. In a large bowl, lightly beat the eggs.  Add zucchini and remaining ingredients except oil.  Combine thoroughly.

  3. Using a large ice cream scoop or a metal measuring cup, transfer a ¼ cup portion of the mixture to a baking sheet.  Press down and shape gently to create a cake that is about ¾ inch thick and 3 inches wide. Repeat with remaining mixture.  Cover with plastic wrap and chill for at least 30 minutes or up to a day. You should have about 12 cakes.

  4. While cakes are chilling, make the Roasted Cherry Tomatoes.  Combine all ingredients except vinegar and basil in a 9 x13 baking dish.  Stir to combine. Transfer to the oven and roast until tomatoes are soft and beginning to burst, about 25 minutes.  Remove from oven and add vinegar and basil. 

  5. Add 3 tablespoons extra-virgin olive oil to a large nonstick skillet.  Heat over medium heat until just shimmering. Using a thin spatula to help you, carefully add 6 cakes to the skillet (they may be a little fragile).  Cook until golden brown on the first side, about 3-4 minutes. Flip each cake over and continue to cook until golden brown on the opposite side and cooked through, about 3 more minutes.  Transfer to a paper towel-lined plate to drain. Sprinkle with additional coarse salt. Carefully wipe out the skillet with a paper towel and add remaining 3 tablespoons of olive oil. Repeat with remaining cakes.  Serve with Roasted Cherry Tomatoes and a generous dollop of ricotta cheese.

Notes

To cook pearl barley:  Bring a large pot of salted water to boil over high heat.  Add 1 cup pearl barley. Cook over medium-high heat until tender, about 30-35 minutes.  Drain and chill. (If you are in a hurry and want the barley to cool quickly, spread it out on a baking sheet and transfer to the refrigerator.)  This makes about 3 cups of cooked pearl barley which is a little more than you will need for this recipe.

 

Adapted from Megan Gordon’s Whole Grain Mornings

Keywords: barley, zucchini, cakes, vegetarian, summer, cherry tomatoes

Easy Garden Tomato Smørrebrød

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Easy Garden Tomato Smørrebrød

It is both a wonderful and anxiety-producing time of the year. The tomato vines are bursting with fruit and everything is ready at once. Tomatoes begin to pile up on the kitchen counter. Something must be done and quickly. These perfectly ripe, luscious garden tomatoes are something we wait for all year long. Not a morsel should go to waste.

The solution to this glorious dilemma in my own kitchen is multi-fold. Some of these tomatoes will find their way into a tomato sauce, soup or pasta, maybe sliced thin atop a pizza crust slathered with basil pesto. But some must be eaten in sandwich form. Because there is possibly no better way to celebrate the harvest season than with a garden-fresh tomato sandwich. BLTs are a given and probably make a weekly appearance on our table during July, August and early September. But this is a Nordic food blog. What are the options for turning these rare summer beauties into an irresistible open sandwich situation?

Easy Garden Tomato Smørrebrød

Thankfully we have many delicious options to choose from, each one easy and doable for a quick August lunch or dinner. I’ve put together three simple favorites here for your late summer consumption. A tomato sandwich should never be complicated, but simple does not have to mean boring. Each of these sandwiches has a little something special to help elevate it to extraordinary status:

  • Avocado, Tomato and Cucumber Skyr Sauce (pictured at the top): Buttered Danish rye topped with sliced avocado, tomatoes and a deliciously simple cucumber sauce made with Icelandic yogurt (skyr) and fresh dill. Greek yogurt can always stand in for the skyr if you can’t find it.
  • Basil Mayonnaise and Tomato (pictured to the left): The easiest of the three….Danish rye spread with an herby mayo (equal parts chopped fresh basil and prepared mayonnaise) and topped with sliced tomatoes. Simple summer perfection.
  • Egg, Tomato and Basil Pesto (pictured at the bottom): Buttered Danish rye topped with a little baby arugula, a sliced hard-boiled egg, chopped tomatoes and a generous dollop of basil pesto (prepared or homemade). By the way, I just bought this egg slicer and I can’t believe I lived without it. A serious game changer for gorgeous egg slices on your smørrebrød.

I hope these sandwich ideas help make a delicious dent in your tomato supply. September is just around the corner and it is our right, our obligation even, to see that we are sick of tomatoes by the time fall rolls around.

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Easy Garden Tomato Smørrebrød

Three easy ideas for delicious Nordic open sandwiches starring the garden fresh tomato!

  • Author: Kristi
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 open sandwiches 1x
  • Category: smørrebrød
  • Cuisine: Nordic, Scandinavian, Danish
Scale

Ingredients

For the Tomato, Avocado and Cucumber Skyr Sauce:

½ medium cucumber

½ cup plain Icelandic skyr or greek yogurt, preferably whole milk

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh dill

1 small garlic clove, minced

2 teaspoons fresh lemon juice

Coarse salt and freshly ground pepper

4 thin slices of dense rye bread

Salted butter for spreading

1 avocado, sliced thin

Sliced ripe garden tomatoes

Chopped fresh chives or dill for sprinkling (optional)

 

For the Basil Mayo and Tomato:

½ cup prepared mayonnaise

½ chopped fresh basil

4 thin slices of dense rye bread

Sliced ripe garden tomatoes

Coarse salt and freshly ground pepper

 

For The Egg, Tomato and Pesto:

4 thin slices of dense rye bread

Salted butter for spreading

A handful or two of baby arugula or other baby lettuces

4 hard boiled eggs, sliced

Ripe garden tomatoes, chopped medium

Coarse salt and freshly ground pepper

½ cup homemade or prepared basil pesto

Instructions

  1. For the Tomato, Avocado and Cucumber Skyr Sauce:  Shred cucumber on the large holes of a box grater.  Transfer to a medium bowl. Combine with skyr, olive oil, dill, garlic and lemon juice.  Season to taste with salt and pepper. Chill until ready to use (can be made up to 1 day in advance). Arrange slices of bread on a clean work surface. Spread butter on bread.  Artfully arrange avocado and tomato slices on top. Top with a generous spoonful of Cucumber Skyr Sauce. Sprinkle with fresh chives or dill and season to taste with salt and pepper.  Serve.

  2. For the Basil Mayo and Tomato:  Combine mayo and basil together in a small bowl.  Arrange slices of bread on a clean work surface. Spread basil mayo on bread.  Top with sliced tomatoes. Season to taste with salt and pepper. Serve.

  3. For the Egg, Tomato and Pesto:  Arrange slices of bread on a clean work surface.  Spread butter on bread. Top with a handful of arugula leaves.  Attractively fan out a sliced hard boiled egg on top of the arugula.  Top with chopped tomatoes and a generous dollop of pesto. Season to taste with salt and pepper.  Serve.

Notes

Adapted from Trine Heinemann’s Open Sandwiches

Keywords: Nordic, open sandwich, smørrebrød, smorgås, Danish, tomato, summer, basil, easy, simple, lunch

Roasted Peach Ginger Ice Cream

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Roasted Peach Ginger Ice Cream
Roasted Peach Ginger Ice Cream

Making homemade ice cream feels nostalgic to me, like something from a bygone era. I picture kids on a front porch cranking the handle of one of those wooden ice cream makers that required large quantities of rock salt in order to make it work. And the truth is, in our modern world complete with a dizzying array of pre-packaged ice creams available in the freezer section of the grocer store, making your own ice cream at home is hardly necessary. But perhaps this is exactly why we should bother to undertake the activity. Sometimes something slow, a kitchen project that takes a little time and planning, is just what we need to help us shift gears from our faced-paced, on-the-go 24/7 lives.

You will need an ice cream maker for this project, and thankfully they’ve come a long way since the days of hand cranks and rock salt. Simply push a button and the machine does the work for you. Consider it a worthwhile investment, a promise of countless batches of cold creamy goodness for years to come. I’ve had my ice cream maker for over 20 years and it’s still going strong!

On Wednesday I wrote about the joys of having a jar of fruit compote in the fridge. This Roasted Peach Ginger Ice Cream is just one more delicious idea for putting that compote to good use. The ice cream itself is simply a classic custard base made with cream, milk and egg yolks. Add your Roasted Peach Ginger Compote towards the end of churning and boom! Peach ginger ice cream. Couldn’t be easier.

Roasted Peach Ginger Ice Cream Cone

Tips and Tricks for Smooth and Creamy Ice Cream

Ice cream is incredibly straightforward and simple to make, but it is a process, and there are definitely a few tips and tricks for ensuring that it’s creamy and delicious every time:

  • Remember to freeze the work bowl of the ice cream machine in advance. Ice cream making is not for the impulsive, the impatient or the spontaneous. It’s an activity that rewards planning and preparation. The work bowl of your ice cream maker must be thoroughly chilled prior to successfully churning ice cream. See the manufacturer’s instructions for specific details for your particular model, but this may take anywhere from 24-48 hours. During the summer months, I just keep the work bowl in the freezer so that when I’m ready to make a batch of ice cream it’s ready to go.
  • Temper the egg yolks prior to adding them to the milk and cream mixture. There is a very good reason that the recipe asks you to SLOWLY mixing about a cup of the hot cream mixture into the egg yolks prior to adding them back to the pan. This process is called tempering and it helps ensure that your eggs don’t solidify once they hit the shocking heat of the cream mixture. We want creamy custard here, not scrambled eggs.
  • Strain the custard base once it has finished cooking. Some recipes will skip this step, but if you don’t strain the mixture, you run the risk of having little bits of cooked egg in your finished project. Not good. Better to be on the safe side and strain.
  • Cool the mixture COMPLETELY before putting it into the fridge. Ice crystals are the enemy of smooth and creamy ice cream. One of the reasons we use an ice bath to cool the custard base down quickly and completely is so that condensation doesn’t form after you cover the mixture and cause additional water to find it’s way back into the custard (water that will eventually freeze and become icy). I will let my custard sit in the ice bath until it is cool to the touch and then cover and transfer it to the refrigerator.
  • Don’t skimp on the cooling time prior to churning. To prevent ice crystal formation, it’s important to make sure that the mixture is good and cold before it goes into the ice cream maker. I almost always make my custard base one day and churn it the next.
  • Add a little vodka to the fruit compote. This is a little trick I picked up from the good people at America’s Test Kitchen. The freezing point of vodka is lower than that of water, so adding a little to your fruit helps keep it from freezing to the point that it becomes hard and icy.

Maybe ice cream making is just the thing to put on your to-do list this weekend to help you slow down and squeeze every ounce of goodness from these waning days of summer. If you are a krumkake baker, whip up a batch of those as well to use as ice cream cones….they are darling and the perfect light and crispy compliment to the peach ice cream. By Sunday night you’ll be sitting on the porch basking in the warm glow of an August evening, ice cream cone in hand, fully appreciating the slow rhythm of the season.

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Roasted Peach Ginger Ice Cream

Roasted Peach Ginger Ice Cream

Easy and creamy homemade peach ginger ice cream

  • Author: Kristi
  • Prep Time: 15 minutes + at least 3 hours chilling time
  • Cook Time: 15 minutes
  • Total Time: 4 hours
  • Yield: 4 cups
  • Category: dessert
  • Cuisine: Nordic, Scandinavian

Ingredients

1 ½ cups heavy cream

1 ½ cups whole milk

¾ cup sugar

Pinch of fine sea salt

1 teaspoon vanilla extract

4 egg yolks

1 generous cup Roasted Peach Ginger Compote

2 tablespoons vodka

 

Krumkake for serving, optional

 

Special Equipment Needed:

Ice Cream Maker

Instructions

  1. Place a fine mesh strainer over a medium bowl that is set inside a larger bowl containing ice and water. 

  2. Whisk egg yolks and ¼ cup sugar together in a separate medium bowl.  Set aside.

  3. Heat cream, milk, remaining ½ cup sugar and salt in a saucepan over medium heat until steaming and just below a simmer.

  4. Slowly and pouring in a steady stream, ladle about 1 cup of the warm cream mixture into the yolks, whisking constantly.  Transfer the cream and egg mixture back to the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until mixture thickens and is just beginning to bubble.

  5. Immediately strain custard through the prepared fine mesh strainer and add the vanilla.  Allow it to cool in the bowl over the ice bath, stirring occasionally, until the mixture has come to room temperature.  Cover and transfer the custard to the refrigerator to cool completely, at least 3 hours or up to 24 hours.

  6. Transfer custard to an ice cream machine and churn according to manufacturer’s directions.  Meanwhile, add the vodka to the Roasted Peach Ginger Compote and stir to combine. Add compote mixture to the ice cream during the last few minutes of churning, making sure that it is distributed thoroughly.  Transfer ice cream to an airtight container and freeze until ready to use. Serve in krumkake cones if desired.

Roasted Peach Ginger Compote

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Roasted Peach Ginger Compote
Roasted Peach Ginger Compote

I have extolled the virtues of the fruit compote here on the blog before. In fact, this is my third compote recipe in only six months of blogging! Here’s why I think everyone should have a jar of seasonal fruit compote in the fridge at all times:

  • They are easy to prepare. Simply toss cut fruit with your sweetener or choice and any additional flavorings and let it roast in the oven for 40 minutes or so. Done.
  • It is a no-fuss method for making the most of seasonal produce. Have a bunch of peaches/apples/pears/strawberries from the farm stand that are ripe and ready to go but not feeling up to making a pie at the moment? Perfect! The compote is your simple solution to preserving the life of your fruit without turning it into a complicated project.
  • Compotes are better (and easier) than jelly or jam. Compotes can be used in place of jam or jelly on your morning toast, and they typically contain less sugar and have better, truer fruit flavor. An all-around win!
  • They freeze beautifully. Most compotes will keep in the fridge for a couple of weeks (not that you won’t finish it before that), but they also store well in the freezer for a few months. For when you need that taste of summer peaches come January.
  • And the number one reason to make compotes part of your cooking repertoire…..they are INCREDIBLY versatile.
Roasted Peach Ginger Compote

Let me expand on the versatility piece. Once you have a jar of this peach compote in your fridge, for example, the options beyond your morning toast are endless. A few suggestions:

And I’m sure you’ve already thought of some ideas beyond what I’ve suggested here. It’s no wonder that fruit compotes are popular in the Nordic region where growing seasons are short and preservation of seasonal goodness is paramount. This week, stop by the farm stand and pick up a batch of peaches and give this one a try. I can’t wait to hear how you choose to put it to use in your own kitchen!

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Roasted Peach Ginger Compote

Roasted Peach Ginger Compote

A delicious and simple roasted fruit compote with just a hint of ginger.  So simple and versatile!

  • Author: Kristi
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: Just under 2 cups 1x
  • Category: compote
  • Method: roasting
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

6-8 ripe peaches, about 2 ½ pounds

4-5 thin slices of fresh ginger (no need to peel)

Pinch of fine sea salt

¼ cup light brown sugar, packed (more to taste)

Instructions

  1. Preheat oven to 375 degrees.  Peel peaches using a serrated peeler (alternatively you can score the bottom of each piece with an “X” and dunk into boiling water for 30 seconds or so.  The peel should come off easily at this point). Remove the pit and slice each peach into ½ inch chunks. Transfer to a 9 x 13 baking dish.

  2. Add remaining ingredients and stir with a rubber spatula.  If your peaches aren’t particularly sweet, feel free to add a couple of extra tablespoons of brown sugar.   Transfer baking dish to the oven and bake for 20 minutes. Stir the compote and return to the oven and continue baking for an additional 20 minutes.

  3. Set aside to cool slightly.  Serve or store tightly covered in the fridge for up to two weeks or freeze for longer storage.

Keywords: peach, ginger, compote

Nordic Buttermilk Waffles

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Nordic Buttermilk Waffles
Nordic Buttermilk Waffles

Beatrice Ojakangas says that there are many different Nordic waffle recipes, “one for every Scandinavian cook.” In her book, Scandinavian Feasts she describes the waffle cottages of the Swedish province of Dalarna:

The waffles that are served in waffle cottages are baked in irons that separate each one into five small hearts, which when attached are called a lagg. When broken into individual sections, they are eaten like cookies, with jam and sweetened whipped cream or sour cream in the middle. Waffle cottages are open all winter to serve skiers. In the summertime, when visitors come to enjoy the midnight sun, the waffle cottages also add an old-fashioned stew called söpådor to the menu.

Nordic Buttermilk Waffles

If you have ever visited a waffle cottage, please let me know. I would love to hear about it. I have not yet had the pleasure, but that’s not going to stop me from making my own version of Nordic waffles at home. It’s not as though we are unfamiliar with waffles here in America. Slathered in butter and drizzled with maple syrup, waffles are a Sunday morning mainstay. But they do waffles their own way in Scandinavia. A few distinct differences:

  • They are charmingly heart-shaped.
  • The batter is often made with cream or sour cream.
  • The batter usually contains cardamom.
  • They are delicious hot but are often served room temperature.
  • Whipped cream and fresh berries or jam are the toppings of choice.

When I set out to make my own recipe for Nordic waffles, I began by trying what was out there. I loved the addition of cardamom, but using cream in the batter yielded a VERY rich waffle, a bit too rich for my taste. Maybe that’s the idea, but as these are MY Nordic waffles, I decided to use buttermilk instead of cream. I went back to my favorite basic buttermilk waffle recipe, courtesy of Martha Stewart. I tweaked it slightly, adding cardamom, vanilla extract and an extra tablespoon of sugar (Nordic waffles tend to be sweeter as they are not served with maple syrup). The result was just what I was looking for. Tender and buttery without being over the top. And the combination of vanilla and cardamom gave them that quintessential Scandinavian touch.

Nordic Buttermilk Waffles

Whipped cream is always lovely, but I began thinking about how I could jazz up the topping a little. I remembered a version of whipped cream I used to make to go with a favorite apple tart that was half cream, half sour cream. What if I tried something like that with skyr, the deliciously creamy Icelandic yogurt? I changed the ratio slightly for my version, opting for a bit more yogurt than cream and added a touch of vanilla and sugar. The result? A tangy and creamy topping that is the perfect compliment to waffles and fresh berries.

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Nordic Buttermilk Waffles

Nordic Buttermilk Waffles

Buttery heart-shaped Nordic waffles with just a hint of cardamom and vanilla.  Perfect with whipped skyr cream and fresh berries!

  • Author: Kristi
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 waffles
  • Category: Breakfast
  • Cuisine: Scandinavian, Nordic

Ingredients

For the Waffles:

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine salt

¼ teaspoon cardamom seeds, ground in a mortar and pestle or a spice grinder (or ¼ teaspoon ground cardamom)

4 tablespoons unsalted butter, melted and cooled

1 cup buttermilk

1 egg

½ teaspoon vanilla extract

 

For the Whipped Skyr Cream:

1 cup plain full-fat skyr or Greek yogurt

½ cup heavy whipping cream

½ teaspoon vanilla extract

2 tablespoons sugar

 

To Serve:  

Fresh berries, sliced peaches, jam or fruit compote

 

Special Equipment Needed:

Heart-shaped waffle iron

 

Instructions

  1. Make the Waffles:  Whisk flour, sugar, baking powder, baking soda, salt and cardamom together in a medium bowl.  Set aside.

  2. Whisk buttermilk, butter, egg and vanilla together in a large bowl until fully combined.  Add dry ingredients to wet ingredients and stir until the mixture just comes together (It will not be entirely smooth). 

  3. Heat up waffle iron according to manufacturer’s instructions.  Cook waffles one at a time until golden brown and crisp. Transfer to a wire rack to cool or to 200 degree oven to keep warm.  

  4. Make the Whipped Skyr Cream:  Combine skyr and whipping cream in the work bowl of a stand mixer.  Using the whisk attachment, whisk on medium speed for one minute. Add vanilla and sugar.  Continue whipping on medium high until mixture is light and fluffy, like a loose whipped cream.  Serve waffles with fresh berries, sliced peaches, jam, fruit compote, Whipped Skyr Cream and/or other toppings of your choice.

Notes

Adapted from marthastewart.com

Keywords: waffles, Nordic, Scandinavian, skyr, berries

Roasted Beet Hummus

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Roasted Beet Hummus
Roasted Beet Hummus

Hummus is, quite simply, a miracle food. Protein-rich and deliciously creamy, it is the cornerstone of the quick and easy lunch or afternoon snack….add some pita chips or flatbread and sliced veggies and you’ve got yourself a meal in a matter of minutes. While there is no shortage of tasty hummus varieties available at the grocery store (I am partial to Trader Joe’s Cilantro Jalapeño), making your own hummus at home is quick and easy and yields a far more delicious result than the pre-packaged variety.

Creamy, earthy and with just a hint of sweetness, this Roasted Beet Hummus is one of my favorites, particularly at this time of year when there are more beets in my garden than I know what to do with. And can we talk about that color? There are simply not enough naturally hot pink foods in the world.

Roasted Beet Hummus

Tips and Tricks for Smooth and Creamy Hummus

Making your own hummus is hardly rocket science, but I do have a few tips for ensuring that your Roasted Beet Hummus is the best that it can be:

  • Roast the beet until tender. A roasted beet is done when you can easily slip a knife through it with little resistance. This takes anywhere from 45 to an hour in a 400 degree oven for a medium-sized beet. It’s best to err on the side of over-roasting in this situation as we will be pureeing the beet in the food processor and want it to be as smooth as possible.
  • Puree the beet while it is still warm. I am a big fan of roasting a batch of beets at the beginning of the week and refrigerating them for later use. A beet from the fridge will not yield as smooth of a hummus as one that is still slightly warm from the oven, however. For this recipe you will want to use a beet that has been freshly roasted just for the occasion.
  • Puree the beet first with a little hot water and olive oil prior to adding the remaining ingredients. This will help break down the beet as much as possible.
  • Roast the garlic alongside the beet. Since we are already turning on the oven to roast the beet, why not through the garlic cloves in there as well? As opposed to raw garlic (which is what most hummus recipes call for) roasted garlic is mellow and sweet, a perfect compliment to the beet.
  • Puree thoroughly. Don’t be afraid to let that food processor run! You really can’t overprocess here. Be sure to scrape down the sides of the work bowl occasionally to make sure everything is evenly incorporated.
  • Season properly. Be sure to taste the final product to see if it needs additional salt or lemon juice. I always need to add some additional salt at the end.

Give this gorgeous and delicious hummus a try, even if you don’t consider yourself a beet fan. It’s kind of a “gateway to liking beets recipe’ in my opinion. If you are feeling ambitious, bake a batch of Soft Nordic Flatbreads with Garden Herbs to serve along side for a Scandi-inspired vegetarian lunch or hearty snack.

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Roasted Beet Hummus

Roasted Beet Hummus

A delicious, creamy and visually stunning homemade hummus with just a hint of earthy sweetness thanks to the addition of a roasted beet.  Perfect for dipping!

  • Author: Kristi

Ingredients

For the hummus:

1 medium beet, scrubbed and trimmed

2-3 cloves of garlic, unpeeled

4 tablespoons extra-virgin olive oil, divided, plus more for roasting the beet and garlic

1 tablespoon hot water

1 can chickpeas, rinsed and drained

½ teaspoon ground cumin

2 tablespoons tahini paste

2 tablespoons fresh lemon juice

1 teaspoon coarse salt, plus more to taste

 

To garnish:

Extra-virgin olive oil for drizzling

Chopped fresh parsley or chives

Instructions

  1. Preheat oven to 400 degrees.  Drizzle beet and garlic cloves with olive oil and rub to coat evenly.  Wrap tightly in aluminum foil and roast until tender, about an hour. Unwrap and allow to cool slightly.

  2. Once the beet is cool enough to handle, use a paper towel to rub the skin off of the beet.  Slice into quarters and place in the work bowl of a food processor. Peel the roasted garlic and add it to the bowl along with the beet.  

  3. Add one tablespoon of olive oil and the hot water.  Process until smooth, scraping down the sides of the bowl as necessary.

  4. Add remaining ingredients except olive oil.  Process again until smooth. While the machine is running, slowly add remaining 3 tablespoons of olive oil through the feed tube.  Continue to process until fully combined, scraping down the sides of the bowl occasionally.

  5. Transfer hummus to bowl.  Season to taste with salt.  Chill until ready to serve.  

  6. To serve, drizzle with olive oil and sprinkle with chopped fresh parsley or chives, if desired.