Lunch

Barley Risotto Cakes

January 14, 2020 by Kristi Leave a Comment

Who knew that that cold barley risotto from the fridge could be transformed into this crispy, creamy, cheesy Barley Risotto Cake? Seriously, leftovers never tasted so good. If you’ve got leftover risotto in the fridge, barley or otherwise, you are minutes away from a deliciously quick lunch or dinner.

If you’ve ever ordered arancini at an Italian restuarant, these Barley Risotto Cakes are a very similar concept. Arancini hail from Sicily and are basically deep fried rice balls stuffed with cheese, ragu, or some other kind of savory filling. They are, quite obviously, DELICIOUS. I’ve used the same basic idea here but instead of balls we have cakes, and instead of rice, leftover barley risotto. And did I mentioned these cakes are stuffed with creamy, melty Danish havarti cheese? Yes. And no messy deep frying here. Just a quick pan fry in a small skillet and these cakes are as crispy as can be.

These Barley Risotto Cakes are so delightful, I might consider making a double batch of risotto to ensure that I have enough left over for this easy meal later in the week. I would even consider making a batch of barley risotto on a lazy Sunday afternoon and tossing it in the fridge for the sole purpose of making these cakes on a busy weeknight. Yes, they are that simple and delicious.

Just a couple words of caution I have for you with respect to these Barley Risotto Cakes:

Make sure the shredded cheese is completely encased inside the cold risotto before you dip the cakes in the egg and panko. You want the cheese staying inside the cake rather than oozing out onto the pan as cakes cook.

Monitor your heat carefully while the cakes are cooking. You want to make sure that the outside doesn’t brown before the inside has a chance to become creamy and cheesy. After originally heating the oil over medium heat, I turned the heat to medium low after adding the cakes to the pan and continued cooking at that temperature for the remainder of the time. This method yielded perfectly browned and crispy cakes that were creamy and cheesy on the inside.

If you originally made the recipe for Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale, I recommend tossing some leftover roasted mushrooms with a simple green salad for an easy side. Add a lemon wedge to squeeze over it all just before tucking in and you are in business.

Please give these easy Barley Risotto Cakes a try and let me know how they turn out! They are leftovers on a whole new level.

Barley Risotto Cakes

Crispy on the outside, creamy and cheesy on the inside. These easy Barley Risotto Cakes are a great way to transform leftover risotto into something really special.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 2 cakes
Category: lunch, dinner, winter
Cuisine: Nordic, Scandinavian

Ingredients

1 cup leftover Barley Risotto, chilled

2 tablespoons shredded Danish havarti cheese (mozzarella or Fontina would also be fine)

1 large egg

¾ cup panko bread crumbs

Vegetable oil for frying

Coarse salt for sprinkling

Lemon wedges for serving

Instructions

Divide risotto into two equal portions. Form each portion into a 3 inch wide cake.
Make an indentation in the top of each cake with your thumb. Put 1 tablespoon of cheese inside each indentation and carefully mold the risotto around the cheese, making sure that the cheese mixture is completely encased inside the risotto.
Beat egg in a shallow dish and transfer panko bread crumbs to a second shallow dish.
Coat each cake in egg and then in panko, pressing down on the crumbs so that they adhere to the cakes.
Pour enough oil into a small skillet so that it reaches a depth of about ¼ inch. Heat oil over medium heat. Add cakes to the pan and reduce heat to medium low. Cook until golden brown and warmed through, about 4 minutes per side. Transfer cakes to a paper towel lined plate and sprinkle with coarse salt. Serve with lemon wedges.

Keywords: risotto, barley, cakes, easy, crispy

Swedish Meatball Smørrebrød with Creamy Pickled Beet Salad

November 5, 2019 by Kristi Leave a Comment

So you have some leftover Swedish Meatballs languishing in the fridge? Not a problem. In fact, consider yourself lucky. You have the makings of an easy and delicious Swedish meatball open sandwich. While this sandwich looks unusual and you are probably thinking I just made this up, I assure you, it is one of the classics. I like to think of it as a Scandinavian version of the American meatloaf sandwich, but a lot more beautiful and interesting.

This smørrebrød (or smörgås in Swedish) starts with buttered dense rye bread, as so many of them do. From there you add a handful or two of baby lettuces or arugula and a generous spoonful of a simple creamy beet salad. A few cold sliced meatballs finish it off with perhaps a dill sprig or a little chopped parsley or chives for garnish. Lunch is served.

The Nordic open sandwich has, from its inception, been intended as a creative vehicle for leftovers. This gorgeous and tasty Swedish Meatball Smørrebrød is the perfect example of Scandinavian leftovers done right.

Swedish Meatball Smørrebrød with Creamy Pickled Beet Salad

A classic Nordic open sandwich featuring a creamy pickled beet salad and leftover Swedish meatballs. Beautiful and delicious!

Author: Kristi
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 open sandwiches 1x
Category: Smørrebrød
Cuisine: Swedish, Scandinavian, Nordic

Scale

Ingredients

For the Sandwiches:

2 thin slices dense rye bread

Butter for spreading

A handful of baby arugula leaves or other baby lettuces

Creamy Pickled Beet Salad (recipe follows)

4-8 leftover Easy Swedish Meatballs, sliced

Dill sprigs, chopped parsley or chives for serving

For the Creamy Pickled Beet Salad:

½ cup pickled beets, cut into ½ inch pieces

1 tablespoon prepared mayonnaise

1 tablespoon creme fraiche or sour cream

Instructions

Make the Creamy Pickled Beet Salad: Combine all ingredients in a small bowl and stir to combine.
Assemble the Sandwiches: Transfer bread slices to a clean work surface. Butter the bread. Top with a handful of arugula, a generous spoonful of Creamy Pickled Beet Salad. Artfully arrange meatball slices on top. Garnish with herbs and serve.

Keywords: Swedish, meatballs, smørrebrød, sandwich, pickled beets

Roasted Tomato and Red Pepper Soup

September 13, 2019 by Kristi Leave a Comment

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.

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.

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

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.
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.
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

August 26, 2019 by Kristi Leave a Comment

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.

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.

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.

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.

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

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.
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.
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.
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.
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.
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.
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.
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

Easy Garden Tomato Smørrebrød

August 19, 2019 by Kristi Leave a Comment

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?

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.

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

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.
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.
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 Beet Hummus

August 8, 2019 by Kristi Leave a Comment

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.

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.

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

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.
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.
Add one tablespoon of olive oil and the hot water. Process until smooth, scraping down the sides of the bowl as necessary.
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.
Transfer hummus to bowl. Season to taste with salt. Chill until ready to serve.
To serve, drizzle with olive oil and sprinkle with chopped fresh parsley or chives, if desired.

Danish Hotdogs

July 15, 2019 by Kristi Leave a Comment

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.

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.

Danish Hotdogs

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

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).
Heat remaining ingredients in a saucepan over medium heat until simmering.
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.
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.
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.
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.
Make the Danish Remoulade: Combine all ingredients in a small bowl and stir until fully combined.
Heat grill. Grill hotdogs over medium heat until heated through and nicely browned, about 5-7 minutes.
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

Chickpea Salad Smørrebrød

June 26, 2019 by Kristi Leave a Comment

This may come as a shock, but the life of a food blogger is not nearly as well-nourished as you might think. Generally on the days when I’m testing recipes, I’m grabbing a small bite of something here, a little taste there, and the next thing you know it’s 3:00 and I’ve nibbled my way through the day. This leaves me feeling depleted and less than energetic by late afternoon. The obvious antidote to this is lunch, something nourishing that will sustain me through the afternoon hours. But preparing a midday meal for myself isn’t always as easy as sounds. When I’m involved in a project, the last thing I want to do is stop and take the time to make something to eat, just for me.

Perhaps I need to think of preparing a nourishing, easy lunch just for me as a deliberate act of self care, a gift to my future self who would otherwise be famished and cranky by 3:00. So often we think that if we are not preparing food for our families or the people we love, why bother? Instead we opt for a handful of chips, a bowl of cold cereal or leftovers from a Tupperware container while we stand at the refrigerator with the door open. When we are busy or simply alone in the kitchen, it is easy to send ourselves the message that we are not worth the effort.

But of course we are worth the effort. We are deserving of nourishment, each and every day, regardless of whether there is anyone else around or not. Preparing a meal for ourselves doesn’t have to be complicated; simple and delicious will do. What we need are recipes we can turn to for a quick and easy lunch, hopefully with some components that can be prepared ahead of time so that making a nutritious, energizing midday meal becomes as easy as grabbing a tub of hummus and a bag of pita chips.

This Chickpea Salad Smørrebrød is just that sort of thing. Creamy, herby and fresh, this salad is essentially a vegetarian version of a classic tuna or chicken salad. Piled high on rye bread and fresh greens, it makes an amazing open face sandwich. And if you are the kind of person who always has a can of chickpeas in the pantry, you probably have most of these ingredients around the house already. The salad keeps nicely in the fridge for a couple of days so feel free to make it ahead of time. If you want to make it vegan, simply skip the butter on the bread and substitute vegan mayonnaise for the mayonnaise and skyr combination.

Show yourself some love the next time you are hungry and alone in the kitchen but feel “too busy” to nourish yourself. Whip up a batch of Chickpea Salad, just for you. Heap it on top of toasted bread and fresh greens. Maybe even set a place at the table for yourself, sit down and enjoy your own company. It’s a nice little reminder that you are worth the effort.

Chickpea Salad Smørrebrød

A creamy, herby chickpea salad with crisp celery and briny capers. Perfect for piling high on rye bread with fresh lettuce greens.

Author: Kristi
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
Yield: 4-6 open sandwiches
Category: smørrebrød
Cuisine: Nordic, Scaninavian

Ingredients

For the Smørrebrød:

4 thin slices of dense rye bread

Butter for spreading

Chickpea Salad, recipe follows

A couple of handfuls of baby arugula or other baby lettuces

Thinly sliced radishes, optional

For the Chickpea Salad:

2 tablespoons mayonnaise

1 tablespoon Icelandic yogurt (skyr) or Greek yogurt

2 teaspoons dijon mustard

1 tablespoon fresh lemon juice

⅓ cup finely diced celery (about 1 large stalk)

¼ cup minced red onion

2 tablespoons capers, rinsed and drained

1 15 ounce can chickpeas, rinsed and drained, chickpeas coarsely chopped (some will remain whole)

1 tablespoon chopped chives

1 tablespoon chopped dill

1 tablespoon chopped flat leaf parsley

Coarse salt and freshly ground pepper

Instructions

Make the Chickpea Salad: Whisk mayonnaise, yogurt, mustard and lemon juice together in a medium bowl. Add remaining ingredients except salt and pepper and stir together. Season to taste with salt and pepper.
To assemble the sandwiches, arrange bread on a clean work surface. Butter the bread. Add a layer of greens. Top with Chickpea Salad, dividing the salad equally between the four slices of bread (you may have some left over depending on the size of your bread slices). Artfully arrange radishes on top. Serve.

Notes

The Chickpea Salad keeps nicely in the fridge for up to 2 days.

Other delicious toppings for this sandwich include sliced tomatoes, avocados, sprouts, microgreens…just to name a few.

Keywords: chickpea, salad, Nordic, Scandinavian, smørrebrød, sandwich, rye, lunch, vegetarian, vegan, easy

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

June 14, 2019 by Kristi Leave a Comment

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.

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

Set oven rack so it is about 8 inches from the heating element. Turn on broiler.
Whisk eggs, half and half, chives, ½ teaspoon salt and a few grinds of freshly ground pepper in a large bowl. Set aside.
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.
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.
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.
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

Herbed New Potato Salad with Pickled Golden Beets and Capers

June 5, 2019 by Kristi Leave a Comment

Herbed New Potato Salad with Golden Pickled Beets — *Herbed New Potato Salad with Pickled Golden Beet*s 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.

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

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.
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.
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.
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