True North Kitchen

Dinner

Roasted Tomato and Red Pepper Soup

by Leave a Comment

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.

Print

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

Rustic Tomato Tart with Rye Crust

by Leave a Comment

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.

Print

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

by Leave a Comment

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!

Print

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

Chilled Cucumber Soup

by Leave a Comment

Chilled Cucumber Soup
Chilled Cucumber Soup

Well, it was bound to happen. The temperatures here in Nebraska hit the triple digits today, and the last thing anyone feels like doing is turning on the stove. Sure, you can fire up the grill and cook outside, but honestly once we are in “Excessive Heat Warning” territory, I’m inclined to spend as little time outside as possible. I did manage to squeeze in a walk at 8:00 this morning when the temperature was a mere 80 degrees, but other than that it has been an indoor day. This native Minnesota girl doesn’t do so well once the mercury climbs above 90.

But I keep a close eye on the forecast and when I saw this heatwave coming I decided it was high time I came up with a chilled soup with Nordic vibes to bust out for occasions just like these. I studied in southern Spain in college, and during those unbearably hot days in August and early September my house mother would prepare a big bowl of gazpacho to keep in the fridge. Every meal began with a small bowl of this cooling, delicious elixir. I wanted to come up with something with the same sense of refreshing ease and seasonality, but with ingredients common to the Nordic region.

Chilled Cucumber Soup

Cooling cucumber, vibrant yellow and jalapeño peppers and creamy avocado form the base of this easy vegetarian soup. The preparation itself couldn’t be simpler…a brief stint in the blender followed by a few hours in the fridge. Done. When you are ready to serve, a few simple garnishes really elevate this soup from good to great: Chopped farm stand tomatoes, sautèed tiny bread cubes and a drizzle of good extra-virgin olive oil. Tuck the recipe for this refreshing and easy little soup away for those sultry summer days, or if you live in Nebraska go ahead and stop by your local farm stand ASAP and whip this up for a light supper this evening, or lunch tomorrow. I hear this crazy heat will be with us for a couple more days. Hopefully this soup helps get you through it as we dream of cooler weather ahead.

Print

Chilled Cucumber Soup

Chilled Cucumber Soup

Refreshing cucumber, vibrant peppers, fragrant dill and creamy avocado come together in this vegetarian no-cook soup. A delicious, cooling elixir for hot days!

  • Author: Kristi
  • Prep Time: 25 minutes
  • Total Time: 25 minutes + 2-3 hours cooling time
  • Yield: 4 servings 1x
  • Category: soup
  • Cuisine: Nordic, Scandinavian, Vegetarian
Scale

Ingredients

For the Soup:

1 ½ pounds cucumbers, coarsely chopped

1 yellow pepper, seeded and coarsely chopped

1 jalapeño pepper, seeded and coarsely chopped

2 cloves of garlic, peeled

¼ cup coarsely chopped fresh dill

1 large avocado, peel and pit removed and coarsely chopped

¼ cup skyr or greek yogurt (preferably full-fat)

2 tablespoons lemon juice, more to taste

2 teaspoons coarse salt, more to taste

 

For the Croutons:

2 cups of ½ inch bread cubes (I like sourdough or a rustic country loaf)

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper to taste

 

For Serving:

Extra-virgin olive oil

Chopped fresh tomato

Croutons

Instructions

  1. Make the Soup:  Place half of the chopped cucumber in the blender.  Blend until it is completely liquid. Add the remaining cucumber, peppers, garlic and dill and puree until completely smooth.  Add avocado and skyr and blend again. Add 2 tablespoons lemon juice and 2 teaspoons coarse salt. Blend one last time. Transfer to a bowl and adjust seasonings as necessary (you may want a little more lemon juice and/or salt).  Cover and chill at least 2-3 hours or until ready to serve.

  2. Make the Croutons:  Heat olive oil in a large skillet over medium heat.  Add bread cubes. Sauté until crisp and lightly browned, about 3-5 minutes.  Transfer to a paper towel lined plate and season with coarse salt and pepper.  Set aside.  

  3. Ladle the chilled soup into individual bowls.  Drizzle with olive oil and sprinkle with fresh tomato and croutons.  Serve immediately.

Notes

Adapted from Lagom:  The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner and Love Soup by Anna Thomas.

Keywords: chilled, soup, cucumber, no-cook, vegetarian

Danish Hotdogs

by Leave a Comment

Danish Hot Dogs on White Plate
Danish Hotdogs

Hotdogs are the street food of choice in Copenhagen. They are served with a variety of condiments, but this particular combination is a true classic…a creamy curried remoulade sauce, fresh pickled cucumbers and crispy fried onions. It might sound a bit odd, but all of these condiments are quite common in Danish cuisine and are absolutely delicious together. The curry remoulade in particular is absolutely life-changing (dip your fries into it and tell me I’m wrong). This creamy, crispy, cucumber-y trio of toppings breathes new Nordic life into the humdrum hotdog with its standard ketchup and mustard toppings that we are all so very familiar with.

Danish Hotdog Closeup

I’m guessing that most of us don’t even eat hotdogs that often anymore. They were a cornerstone of my diet growing up in the 1980s, but have become something of an indulgence as I’ve gotten older. I might enjoy one at a baseball game or the state fair, but that’s about it. While I am all for making nutritious choices when it comes to food, I am also a big believer in balance. And I’m quite sure there is room in a healthy diet for indulgences now and then. So the next time you are hankering for a hotdog, DO IT RIGHT. Mix up this tasty trio of condiments, fire up the grill and do things the Danish way. Your tastebuds will thank you.

Print

Danish Hotdogs

Danish Hotdogs on White Plate

Grilled hotdogs topped with creamy, curried remoulade sauce, fresh pickled cucumbers and crispy fried shallots.  A Danish street food classic!

  • Author: Kristi
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 4–6 hotdogs 1x
  • Method: Grilling
  • Cuisine: Danish, Scandinavian, Nordic
Scale

Ingredients

4-6 best quality hot dogs

Crispy Fried Shallots, recipe follows

Pickled Fresh Cucumbers, recipe follows

Remoulade Sauce, recipe follows

4-6 hot dog buns for serving

 

For the Crispy Fried Shallots:

3 medium shallots, sliced into thin rings, rings separated from one another

¼ cup all purpose flour

¼ teaspoon fine salt

Freshly ground pepper

1 cup canola, vegetable or peanut oil for frying

Coarse sea salt for sprinkling

 

For the Pickled Fresh Cucumbers:

2 cucumbers, sliced thin

1 cup distilled white vinegar

1 cup water

¼ cup granulated sugar

1 teaspoon black peppercorns

1 teaspoon coarse salt

2 tablespoons chopped fresh dill

 

For the Danish Remoulade:

½ cup prepared mayonnaise

2 tablespoons skyr or greek yogurt

1 heaping teaspoon dijon mustard

1 tablespoon capers, coarsely chopped

2 tablespoons Pickled Fresh Cucumbers (recipe above), finely chopped

1 tablespoon finely chopped shallot

2 tablespoons chopped fresh parsley

½ teaspoon curry powder

Instructions

  1. Make the Pickled Fresh Cucumbers:  Place sliced cucumbers and dill in a quart-size mason jar (cucumbers should come about three quarters of the way up the jar). 

  2. Heat remaining ingredients in a saucepan over medium heat until simmering.

  3. Pour vinegar mixture into the jar with the cucumbers and dill.  Let sit at room temperature for at least 30 minutes before using.  If you are not eating them immediately, cover and refrigerate the cucumbers once the mixture has cooled to room temperature.  The cucumbers are best fresh but will keep in the fridge for a couple of days.

  4. Make the Crispy Fried Shallots:  Combine flour, salt and a few grinds of pepper in a large ziploc bag.  Add shallots, seal and toss around until shallots are coated with flour mixture.

  5. Meanwhile, heat oil in a large saucepan until it reaches 280 degrees.  It’s worth using a thermometer here if you have one. If the oil is too hot, the shallots will burn and if it is too cool they will be soggy.

  6. Remove half of the shallots from the bag, shaking off any excess flour.  Place in pan and fry until golden brown and crispy. This may take as little as two minutes or as long as five.  Keep your eye on them, stir them frequently and look for the visual cues. Remove from oil using a slotted spoon.  Place on paper towels and allow to drain. Sprinkle with sea salt and allow them to cool slightly and crisp up. Repeat with the other half of the shallots.  Shallots can be used immediately or stored in the refrigerator for 5-7 days. Mine usually stay pretty crisp, but you could warm them in a 200 degree oven to crisp them up again if necessary.

  7. Make the Danish Remoulade:  Combine all ingredients in a small bowl and stir until fully combined.

  8. Heat grill.  Grill hotdogs over medium heat until heated through and nicely browned, about 5-7 minutes.

  9. Place one hot dog inside of each bun.  Spoon remoulade over the length of the hot dog, followed by pickled cucumbers and a sprinkle of crispy shallots.  Serve immediately.

Keywords: hotdogs, Danish

Danish Egg Cake with Potatoes, Bacon and Chives (Æggekage)

by Leave a Comment

Danish Egg Cake with Potatoes, Bacon and Chives

I love recipes that are so practical that they appear in a similar form in a variety of different food cultures. This Danish Egg Cake, for example, bears a striking resemblance to an Italian frittata, Spanish tortilla or a French omelette. I’m quite sure this dish transcends international boundaries not only because it is delicious, but also because of its simplicity and versatility…eggs baked together with leftover vegetables and maybe a little meat and/or cheese. It makes for a quick and easy brunch, lunch or dinner, and comes together with everyday staples that you are likely to have on hand in the fridge. Everyone needs tasty and resourceful recipes like this one in their back pocket!

Most of the recipes I found in my research contained bacon, one calling for a whopping 24 slices! I’ve whittled that down to a more reasonable four. Some included potatoes while some didn’t, and a few added a tablespoon or two of flour, which didn’t prove to be all that useful or necessary, so I left the flour out entirely. This recipe is most certainly a template. You could easily switch up the filling ingredients, eliminating or increasing the amount of bacon or adding cooked sausage instead, or maybe switching out the potatoes and/or chives for other seasonal vegetables and herbs that you might have on hand. Perhaps adding a little cheese. Once you have the technique down, the sky is the limit!

Speaking of technique, I’ve got a few tips for ensuring your Danish Egg Cake success:

  • Use a medium (10 inch) nonstick skillet. You don’t want your cake sticking to the pan when you try to slide it out.
  • Position your oven rack approximately 8 inches from the broiler heating element. In my oven this means that the oven rack is in the lower-middle position. If the egg cake is too close to the heating element, the top will brown before the inside finishes cooking.
  • Be sure to stir the eggs constantly with a heat-proof rubber spatula, scraping the bottom of the pan while the cake is cooking on the stove top until large, wet curds form. This will help ensure that the eggs cook evenly all the way through and that the cake doesn’t get too brown on the bottom.
  • Pat down the top of the large curds of eggs with the rubber spatula and let it cook on the stovetop for 30 seconds without stirring the mixture before sliding it into the oven. This helps it develop on the bottom and form into a cohesive cake.
  • Let the cake rest in the skillet for 5 minutes after it comes out of the oven. This will help the eggs finish cooking all the way through.

In her book, Scandinavian Feasts, Beatrice Ojakangas writes that the Danish egg cake is usually served as a lunch dish, “after a tray of cold herring, salmon, bread, and salads has been enjoyed.” This sounds delightful, of course. But feel free to just opt for a simple side salad to round out your meal if you aren’t feeling that ambitious. Or if you are feeling brunchy about it, maybe a big bowl of seasonal fruit and a batch of Strawberry Rhubarb Barley Scones. This is a recipe that you can turn to again and again, in any season and at any time of day.

Print

Danish Egg Cake with Potatoes, Bacon and Chives (Æggekage)

A quick and easy Scandinavian style omelet with potatoes, bacon and chives.  A perfect meal for any time of day!

  • Author: Kristi
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
  • Category: Brunch, Lunch, Dinner
  • Cuisine: Scandinavian, Nordic, Danish
Scale

Ingredients

10 eggs

3 tablespoons half and half

2 tablespoons chopped fresh chives, additional chives for serving if desired

Coarse salt and freshly ground pepper

4 slices of thick cut bacon (or 6 regular slices of bacon), chopped into ½ inch pieces

1 ½ cups cooked new potatoes, cut into half-inch pieces

Instructions

  1. Set oven rack so it is about 8 inches from the heating element.  Turn on broiler.

  2. Whisk eggs, half and half, chives, ½ teaspoon salt and a few grinds of freshly ground pepper in a large bowl.  Set aside.

  3. Fry bacon over medium heat in a 10 inch nonstick skillet until crisp.  Using a slotted spoon, remove bacon from the skillet and drain on paper towels.

  4. Pour off all but 1 tablespoon of bacon fat from the pan.  Add potatoes and cook until golden brown, about 3-5 minutes.  Add reserved bacon and stir to combine.

  5. Pour egg mixture into the skillet.  Using a rubber spatula and being sure to continuously scrape the bottom of the pan, stir eggs constantly until large curds begin to form, about 2-3 minutes.  Shake the skillet and use the spatula to arrange eggs in an even layer in the pan, patting down the top (eggs will still appear quite wet at this point). Allow the eggs to cook without stirring for 30 seconds to set the bottom of the cake.

  6. Transfer the skillet to the oven and broil until surface is just beginning to brown, about 2 minutes.  Carefully remove the skillet from the oven and let the egg cake rest for 5 minutes. Using a clean rubber spatula, loosen the cake from the sides of the pan and gently slide onto a serving plate.  Sprinkle with additional fresh chives if desired. Serve.

Keywords: Danish Egg Cake, potatoes, bacon, eggs, omelet, baked omelet, Æggekage, brunch

Grilled Thai Chicken Smørrebrød with Spicy Slaw

by Leave a Comment

Grilled Thai Chicken Smørrebrød with Spicy Slaw
Grilled Thai Chicken Smørrebrød with Spicy Slaw

I have a few grilling recipes that I really look forward to returning to each summer, and this one is high on my list. Toasted sourdough, marinated and grilled Thai chicken cutlets with a tangle of creamy cabbage slaw on top followed by a drizzle of spicy Sriracha sauce. Traditional? No. Easy and delicious? Absolutely. With the help of prepared red curry paste in both the marinade for the chicken and the slaw, this recipe develops big flavor in a very short period of time. Which is just what we need on busy summer evenings.

I know what you’re thinking. This open face sandwich is hardly traditional Nordic fare. But it’s one of my favorite summer meals, and I could hardly not include it here. And hey…it’s an open face sandwich! So let’s just go with it. I promise, you’ll be glad you did.

If you are in a pinch, the original version of this recipe calls for bagged coleslaw mix. You could easily swap that out for the chopped cabbage and julienned carrots called for here. You could also serve this delicious combination on a bun if you would rather. Either way, this delicious combination of quick Thai marinated chicken and slaw is sure to become a flavor-packed weeknight favorite!

Print

Grilled Thai Chicken Smørrebrød with Spicy Slaw

Grilled Thai Chicken Smørrebrød with Spicy Slaw

A thai-inspired open face sandwich with marinated chicken cutlets and spicy cabbage slaw.

  • Author: Kristi
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: dinner, smørrebrød
  • Method: grilling
Scale

Ingredients

For the Smørrebrød:

4 slices of sourdough or country bread

Grilled Thai Chicken Cutlets (recipe follows), cut into strips

Spicy Slaw (recipe follows)

4 green onions (green and light green parts only), sliced thin

Sriracha Sauce for serving

 

For the Grilled Thai Chicken Cutlets:

1 tablespoon fish sauce

1 tablespoon soy sauce

2 tablespoons canola oil

2 tablespoons packed brown sugar

2 teaspoons prepared red curry paste

1 ½ pounds boneless skinless chicken breast cutlets (½ inch thick)

Coarse salt

 

For the Spicy Slaw:

4 cups thinly sliced red cabbage

4 cups thinly sliced green cabbage

1 carrot, julienned

4 green onions, sliced thin

½ cup prepared mayonnaise

1 tablespoon fresh lime juice

1 tablespoon soy sauce

2 teaspoons prepared red curry paste

 

Instructions

  1. Heat the grill.  Whisk all of the ingredients for the Grilled Thai Chicken Cutlets except for the chicken in a large bowl.  Add chicken and toss to coat.  Sprinkle a little coarse salt over the chicken (the marinade is already salty so take it easy on the additional salt).  Set aside while the grill heats up and you prepare the slaw.

  2. Whisk mayonnaise, lime juice, soy sauce and curry paste together in the bottom of a large bowl.  Add cabbages, carrot and green onion. Toss to coat.  Season with additional soy sauce to taste.  Set aside.

  3. Once the grill is hot, clean and oil the grates.  Grill chicken over medium-high heat until done, about 2-3 minutes per side.  Cover with foil and let rest for 5 minutes.

  4. While the chicken rests, grill the bread slices until toasty brown, about a minute on each side.

  5. Place a toasted slice of bread on each plate.  Top with a chicken cutlet (or two if they are small), followed by the slaw.  Garnish with chopped green onion and drizzle with Sriracha Sauce if desired. Serve.

Notes

Adapted from Cook’s Country magazine.

Keywords: chicken, open sandwich, Thai, slaw, smørrebrød

Herbed New Potato Salad with Pickled Golden Beets and Capers

by Leave a Comment

Herbed New Potato Salad with Golden Pickled Beets
Herbed New Potato Salad with Pickled Golden Beets and Capers

It is June and most definitely potato salad season! Whether we are looking for something to pair with what’s coming off the grill or are in need of something to bring to the neighborhood potluck, potato salad is often the side dish we turn to at this time of year. Traditional American potato salad is delicious with its creamy mayonnaise and mustard base, but I was looking for something a little different when I set out to create a Scandi-inspired potato salad for the blog. I began where I always do…researching what is already out there.

I was pleasantly surprised to find that many of the recipes for Nordic style potato salad were tossed with a vinaigrette rather than a creamy dressing. I liked that idea…something lighter than the potato salads I have had in the past. Many also contained chopped fresh herbs which I definitely wanted in my version as well as capers for their briny punch of flavor. Things were off to a fresh and flavorful start.

Some of the older recipes I found called for pickled beets, one recipe an entire 12 ounce jar of them! While I loved the idea of pickled beets in my salad, I wanted to retain the creamy color of the potatoes themselves. That’s the trouble with beets…their brilliant color cannot be contained. They stain everything they come into contact with a lovely shade of pink. Sometimes this is a good thing, and I welcome both the flavor and the rosy hue. But since I didn’t want a pink potato salad, I figured the beets were out. But then I remembered golden beets! Why not pickle those instead of the traditional red variety and toss them with the salad? This worked perfectly. I had earthy and tangy pickled beets that didn’t turn my salad pink and brought their own gorgeous golden hue to the dish.

The final version of this Nordic new potato salad is a real keeper. Tender slices of new potato tossed in a mustardy vinaigrette with loads of fresh herbs, shallot, capers and golden pickled beets. Pair it with grilled sausages for an easy and stunning weeknight meal or bring it to the neighbor’s backyard barbecue and listen to people ooh and ahh over your unexpected and delicious Nordic-inspired side dish.

Print

Herbed New Potato Salad with Pickled Golden Beets and Capers

Herbed New Potato Salad with Golden Pickled Beets and Capers

Tender new potato slices tossed in a mustardy vinaigrette with loads of fresh herbs, capers, shallots and pickled golden beets.

  • Author: Kristi
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: Serves 6–8 1x
  • Category: Salads
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

2 pounds small red new potatoes, unpeeled and cut into ¼ inch thick slices

Coarse salt and freshly ground pepper

¼ cup extra virgin olive oil

1 ½ tablespoons white wine vinegar

2 teaspoons dijon mustard

1 small shallot, minced

½ cup diced Spicy Pickled Beets, made with golden beets

3 tablespoons capers, drained and rinsed

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

2 tablespoons chopped fresh parsley

Instructions

  1. Place sliced potatoes in a large pot.  Cover with cold water by 1 inch. Add two teaspoons of salt and bring to a boil over medium-high heat.  Continue to cook for 5-9 minutes or until the potato slices are just tender. Keep a close eye on the potatoes as they cook and check them frequently for doneness.  You want them to be just tender. If you overcook them they will start to fall apart and not be as beautiful in your salad.

  2. Carefully remove the potatoes from the boiling water with a slotted spoon and transfer them to a strainer to drain.  Save ¼ cup of the cooking water. Lay the potato slices in an even layer on a rimmed baking sheet.

  3. Whisk olive oil, vinegar, mustard, shallot and reserved potato water together in a medium bowl.  Drizzle mixture over the warm potatoes and let sit for 10 minutes.

  4. Add pickled beets, capers and herbs.  Stir gently with a rubber spatula, taking care not to break the potato slices.  Season to taste with salt and pepper. Transfer to a platter and serve.

Notes

To make in advance, finish the recipe through step 3.  Transfer the potatoes to a bowl and cover before refrigerating for up to 8 hours.  Bring the mixture to room temperature before continuing with step 4 of the recipe.

 

Adapted from The America’s Test Kitchen Complete Vegetarian Cookbook

Keywords: new potatoes, salad, vinaigrette, dill, parsley, chives, capers, beets, summer, potato salad, vegetarian, vegan

Danish Burgers with Caramelized Onions and Lentil Salad (Hakkebøf)

by Leave a Comment

Danish Burgers with Caramelized Onions and Lentil Salad
Danish Burgers with Caramelized Onions and Lentil Salad

I hope you had a relaxing Memorial Day Weekend! Ours was definitely low-key, which is just how I like things. Some yard work, long walks with the dogs, a glass of wine on the porch in the evening and easy grilled meals with the family to end the day. We did make a trip over to Elk Horn, Iowa on Sunday to check out Tivoli Fest, the annual celebration of the Danish heritage of the region. Elk Horn and neighboring Kimballton, IA are known as the Danish Villages and are the two largest rural Danish settlements in the United States. Elk Horn is home to the Museum of Danish America and the Danish Windmill, the only authentic, operating Danish windmill in the United States. Brought over in pieces from Norre Snede, Denmark in the 1970’s, the mill was reconstructed by over 300 volunteers and has become one of Iowa’s most popular tourist attractions.

The Danish Windmill in Elkhorn, IA

We had a lovely time! Such friendly, welcoming people, tasty food (æbleskivers for days) and a lively polka band to help keep the beer flowing and everyone’s toes tapping all afternoon. There is something about a small town celebration that serves as a reminder to slow down and enjoy the simple things in life.

Speaking of savoring the simple things, let’s talk about this Danish burger recipe. It is most definitely grilling season, and perhaps you, like me, are thinking about how to bring a little Nordic flair to your outdoor cooking. These classic Danish burgers with caramelized onions are just the thing. This recipe is inspired by one I found in Caroline Fleming’s charming book, Cook Yourself Happy the Danish Way. She says that these burgers are often served with a side of lentils, which makes perfect sense because they are absolutely delicious together. Add a side of my Pickled Beet Salad and you have a sophisticated, Nordic-inspired meal that is simple, delicious and a welcome change from the usual burger on a bun situation.

Print

Danish Burgers with Caramelized Onions and Lentil Salad (Hakkebøf)

Danish Burgers with Caramelized Onions and Lentil Salad

A classic Danish burger smothered in caramelized onions and served alongside an earthy, herby lentil salad.  

  • Author: Kristi
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 4 burgers + lentil salad for 4
  • Category: dinner
  • Method: grilling
  • Cuisine: Nordic, Scandinavian, Danish

Ingredients

For the Lentil Salad:

1 cup French green lentils

Coarse salt and freshly ground pepper

One clove garlic, minced

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice, more to taste

¼ cup chopped fresh herbs (such as parsley, basil or a combination)

½ cup cherry tomatoes, halved

 

For the Caramelized Onions:

2-3 yellow onions, sliced thin (about 1 pound)

2 tablespoons olive oil

Coarse salt and freshly ground pepper

 

For the Burgers:

1 ½ pounds ground beef (80-85% lean)

Coarse salt and freshly ground pepper

 

Serve with Pickled Beet Salad

Instructions

  1. Pick over lentils and remove and debris you find.  Rinse in a fine mesh strainer and place in a medium saucepan.  Cover with cold water by 2-3 inches and add 1 teaspoon salt. Bring to a boil over medium high heat.  Reduce to a simmer and continue to cook until lentils are tender but still hold their shape, about 15-20 minutes.  Drain lentils and place in a serving bowl.

  2. Add minced garlic and one tablespoon of olive oil to the warm lentils.  Set aside to cool slightly.

  3. Meanwhile, make the onions.  Heat olive oil over medium high heat in a large nonstick or cast iron skillet.  Add onions and cook, stirring frequently, until they are beginning to brown, about 5-7 minutes.  Reduce heat to medium low and continue to cook until onions are caramelized and dark golden brown, about 25 additional minutes.  If the bottom of the pan is getting dark, add a tablespoon or two of water as you are cooking the onions to loosen any brown bits on the bottom of the pan if necessary.

  4. Heat the grill.  Divide and shape the ground beef into 4 patties that are about an inch thick and have a slight divot in the center.  This will prevent the patties from ballooning up in the middle as they cook. Season the burgers generously with salt and pepper.

  5. Once the grill is heated, clean and oil the grates.  Grill burgers over medium-high heat until they are done to your liking (about 4 minutes per side for medium-well).

  6. Cover burgers and let rest.  While burgers are resting, finish the salad.  Add lemon juice, remaining tablespoon of olive oil, chopped herbs and cherry tomatoes to lentils and stir to combine.  Season to taste with salt, pepper and additional lemon juice if necessary. Add an additional drizzle of olive oil if the salad seems dry.

  7. Serve burgers topped with caramelized onions and alongside the lentil salad and Pickled Beet Salad.

Notes

Adapted from Cook Yourself Happy the Danish Way by Caroline Fleming 

Keywords: Danish, burger, caramelized onions, lentils, grilling, Nordic, Scandinavian

Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets

by Leave a Comment

Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets

Whenever I am in Minneapolis, I make a point of visiting the American Swedish Institute. Part museum and part cultural center, the ASI offers a glimpse inside the historic home of Swan and Christina Turnblad, Swedish immigrants who settled in Minnesota in the late 1800’s. Attached to this grand mansion is the Nelson Cultural Center, a sleek, modern building that houses exhibition space, a gift shop, classrooms and Fika, the institute’s delightful Nordic-inspired cafe.

The American Swedish Institute in Minneapolis, Minnesota

The last time I had lunch at Fika, I ordered a delicious open face sandwich (called smørrebrød in Danish and smörgås in Swedish) that inspired this recipe. Dense rye topped with buttery salmon, creamy mustard dill sauce and diced pickled beets, this sandwich is a dinner-worthy affair that is deceptively simple to prepare. The mustard sauce comes together in a snap while the salmon roasts in the oven, and the whole thing can be on the table in less than half an hour. I may not be able to visit the ASI or Fika as often as I would like, but I can whip this sandwich together on a Tuesday night for a quick (and delicious) Nordic fix. Thank you, Fika, for all of the delicious lunches I’ve enjoyed over the years and for the ongoing culinary inspiration. I’ll be back soon!

Print

Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets

Dense rye bread topped with watercress, roasted salmon, creamy mustard dill sauce and pickled beets

  • Author: Kristi
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x
  • Category: smørrebrød
  • Method: sandwich
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

For the Smørrebrød:

4 this slices of dense rye bread

Butter for spreading

Coarse salt and freshly ground pepper

4 small salmon filets (skin-on is fine)

Olive or canola oil for drizzling and brushing

A few handfuls of watercress (baby arugula or spinach would be a fine substitute)

Creamy Mustard Dill Sauce, recipe follows

Spicy Pickled Beets, for serving

Fresh dill, for serving

 

For the Creamy Mustard Dill Sauce:

2 teaspoons olive oil or canola oil

1 shallot, minced fine

¼ cup dry white wine

2 tablespoons dijon mustard

½ cup heavy cream

2 tablespoons water

1 tablespoon chopped fresh dill

Instructions

  1. Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil (for easy clean-up) and brush with olive or canola oil.  Don’t bother to brush the pan with oil if you are using skin-on filets. Set aside.

  2. Place salmon filets, skin side down, on the prepared baking sheet.  Drizzle with olive oil and season with salt and pepper. Transfer to oven and roast until done to your liking.  (I like mine just cooked all the way through which will take about 10-12 minutes).

  3. Meanwhile, make the Creamy Mustard Dill Sauce:  Heat oil in small saucepan over medium heat until shimmering.  Add shallot, reduce heat to medium-low and sauté until soft, 1-2 minutes.

  4. Add white wine and simmer until reduced by half, about 2 minutes.

  5. Add mustard, cream and water.  Simmer until thickened slightly, 2-3 minutes.

  6. Remove from heat and add fresh dill.

  7. Arrange bread slices on your work surface.  Butter the bread.

  8. Add a handful of watercress to each slice of bread.  

  9. Remove salmon from the baking sheet, leaving the skin behind if necessary by coming between the salmon and the skin with a thin metal spatula.  It should come up quite easily. Place a salmon filet on top of watercress on each slice of bread.

  10. Artfully arrange a generous dollop of mustard sauce and a spoonful of pickled beets around or on top of the salmon.  Garnish with fresh dill. Serve immediately.

Notes

Recipe inspired by a dish at Fika, the cafe at the American Swedish Institute in Minneapolis, Minnesota

Keywords: smørrebrød, Nordic, Scandinavian, smörgås, sandwich, salmon, mustard, pickled beets