True North Kitchen

Summer

Roasted Tomato and Red Pepper Soup

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

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

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

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

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

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

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

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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

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

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

Ingredients

6 ripe beefsteak tomatoes, cut in half and core removed

2 red bell peppers, cut into ¾ inch pieces

1 small red onion, sliced thin

4 cloves of garlic, smashed 

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1-2 cups chicken or vegetable broth

1-2 teaspoons white balsamic vinegar

 

To Serve:

Chopped fresh basil

Extra-virgin olive oil

Instructions

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

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

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

Notes

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

Adapted from Everyday Food Magazine.

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

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

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

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

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

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

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

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

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

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

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

Ingredients

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

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

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

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

Coarse salt and freshly ground pepper

1 garlic clove, minced

2 tablespoons red wine vinegar

⅓ cup chopped sun-dried tomatoes

2 tablespoons chopped kalamata olives

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

¼ cup sliced almonds, toasted

Instructions

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

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

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

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

Notes

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

 

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

Keywords: zucchini, summer squash, grill, salad,

Rustic Tomato Tart with Rye Crust

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

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

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

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

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

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

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

Rustic Tomato Tart with Rye Crust

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

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Rustic Tomato Tart with Rye Crust

Rustic Tomato Tart with Rye Crust

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

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

Ingredients

For the Crust:

1 cup all-purpose flour

½ cup dark rye flour

½ teaspoon fine sea salt

10 tablespoons cold unsalted butter, cut into ½ inch squares

6 tablespoons ice water

 

For the Filling:

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

1 ½ teaspoons fine sea salt, divided

1 medium shallot, sliced thin

2 tablespoons extra-virgin olive oil

1 teaspoon minced fresh thyme

1 garlic clove, minced

Freshly ground pepper

2 teaspoons Dijon mustard

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

2 tablespoon finely grated parmesan cheese

 

To Assemble and Serve:

1 large egg, beaten

1 tablespoon chopped fresh basil

Instructions

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

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

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

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

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

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

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

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

Notes

 

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

Keywords: tomatoes, rustic, tart, rye, summer

Zucchini Barley Cakes with Roasted Cherry Tomatoes and Ricotta

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

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

zucchini in a tray

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

Salt Your Zucchini

shredded zucchini in a colander
Salt your zucchini!

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

Chill

Zucchini Barley Cakes on a tray

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

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

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Zucchini Barley Cakes with Roasted Cherry Tomatoes and Ricotta

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

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

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

Ingredients

For the Zucchini Barley Cakes:

1 pound zucchini

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

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

3 large eggs

3 scallions, minced (Both white and green parts)

3 garlic cloves, minced

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh thyme

Freshly ground pepper

1 cup panko bread crumbs

2 tablespoons all-purpose flour

6 tablespoons extra-virgin olive oil, divided

 

For the Roasted Cherry Tomatoes:

2 pints cherry or grape tomatoes

3-4 garlic cloves, peeled and sliced thin

3 tablespoons extra virgin olive oil

1 teaspoon coarse salt

¼ teaspoon crushed red pepper flakes

1 teaspoon white balsamic vinegar

2 tablespoons chopped fresh basil

Whole milk ricotta cheese for serving

Instructions

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

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

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

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

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

Notes

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

 

Adapted from Megan Gordon’s Whole Grain Mornings

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

Easy Garden Tomato Smørrebrød

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Easy Garden Tomato Smørrebrød

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

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

Easy Garden Tomato Smørrebrød

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

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

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

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Easy Garden Tomato Smørrebrød

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

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

Ingredients

For the Tomato, Avocado and Cucumber Skyr Sauce:

½ medium cucumber

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

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh dill

1 small garlic clove, minced

2 teaspoons fresh lemon juice

Coarse salt and freshly ground pepper

4 thin slices of dense rye bread

Salted butter for spreading

1 avocado, sliced thin

Sliced ripe garden tomatoes

Chopped fresh chives or dill for sprinkling (optional)

 

For the Basil Mayo and Tomato:

½ cup prepared mayonnaise

½ chopped fresh basil

4 thin slices of dense rye bread

Sliced ripe garden tomatoes

Coarse salt and freshly ground pepper

 

For The Egg, Tomato and Pesto:

4 thin slices of dense rye bread

Salted butter for spreading

A handful or two of baby arugula or other baby lettuces

4 hard boiled eggs, sliced

Ripe garden tomatoes, chopped medium

Coarse salt and freshly ground pepper

½ cup homemade or prepared basil pesto

Instructions

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

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

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

Notes

Adapted from Trine Heinemann’s Open Sandwiches

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

Roasted Peach Ginger Ice Cream

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Roasted Peach Ginger Ice Cream
Roasted Peach Ginger Ice Cream

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

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

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

Roasted Peach Ginger Ice Cream Cone

Tips and Tricks for Smooth and Creamy Ice Cream

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

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

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

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Roasted Peach Ginger Ice Cream

Roasted Peach Ginger Ice Cream

Easy and creamy homemade peach ginger ice cream

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

Ingredients

1 ½ cups heavy cream

1 ½ cups whole milk

¾ cup sugar

Pinch of fine sea salt

1 teaspoon vanilla extract

4 egg yolks

1 generous cup Roasted Peach Ginger Compote

2 tablespoons vodka

 

Krumkake for serving, optional

 

Special Equipment Needed:

Ice Cream Maker

Instructions

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

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

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

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

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

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

Roasted Peach Ginger Compote

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Roasted Peach Ginger Compote
Roasted Peach Ginger Compote

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

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

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

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

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Roasted Peach Ginger Compote

Roasted Peach Ginger Compote

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

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

Ingredients

6-8 ripe peaches, about 2 ½ pounds

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

Pinch of fine sea salt

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

Instructions

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

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

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

Keywords: peach, ginger, compote

Blueberry Rye Crumble Bars

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Blueberry Rye Crumble Bars
Blueberry Rye Crumble Bars

It’s time to visit our imaginary Nordic lake cottage. Perhaps it is a classic red painted affair with white trim, nestled near the shore of a tranquil lake, surrounded by tall evergreens. Maybe something like this?

Sigh….

Our days are long and languid and just warm enough to be pleasant. Each morning we rise early for a walk in the woods, metal pails in hand, ready to gather the sweet, wild blueberries that cover the forest floor. We walk through the cool shade of the trees, picking berries as we go, tasting a few here and there, returning to our cottage with fingers stained blue and pails full of luscious ripe berries. We immediately toss a handful or two into our breakfast of warm porridge sprinkled with brown sugar and drizzled with cream. We gaze at the lake reveling in the quiet of the early summer morning, and our most pressing concern becomes what do we do with the rest of the blueberries?

Okay, back to reality. That’s not quite how this recipe came about (other than in my very active imagination) but a girl can dream, can’t she? In truth, this recipe is a cross between a crumble bar recipe from Good to the Grain by Kim Boyce and Beatrice Ojakangas’s recipe for blueberry bars in Scandinavian Cooking. Two books that you should not be without, by the way. I love the idea of a hearty crumble bar made with rye flour, hearty oats and sweet, wild blueberries, three Nordic-inspired ingredients that happen to get along very well together.

Blueberry Rye Crumble Bars

My “foraging for berries” was more a trip to the frozen section of the local Trader Joe’s, but I decided to stick with the wild berries as opposed to the fresh, conventionally grown blueberries that you might find in plastic containers in the produce section of the store. Not only are wild blueberries smaller and quite often more flavorful than their conventionally grown counterparts, they also contain twice the amount of antioxidants making them a more nutritious choice. Using frozen berries also makes these delicious bars something you can bake all year long, in case you need that blueberry fix come January.

Blueberry Rye Crumble Bars

Crumble Bar Tips for Success

A few tips for ensuring that your Blueberry Rye Crumble Bars are summer cottage worthy:

  • Butter the bottom and sides of a 9 x 9 inch cake pan and cut a piece of parchment paper to fit inside the pan with enough length to hang over the sides. And then take the extra step of buttering the bottom and sides of the parchment (just a couple of inches up the sides is fine). Not only will this help ensure that your bars won’t stick, it creates a sling so that you can take the bars out of the pan before cutting them if you so choose. If you decide to take them out in one big piece using the sling, you must chill the bars for several hours in the fridge beforehand to make sure they are firm enough and won’t fall apart.
  • After you pat the crust into the pan, press/slide the bottom of a metal measuring cup over the crust to even it out and ensure that it is packed tightly.
  • Freeze the crust briefly and bake prior to adding the filling. This creates a firm, shortbread-like base for your bars and keeps them from getting soggy.
  • Make sure your fruit to crust to crumble ratio is proportional. This recipe has a nice balance between the three components.
  • Squeeze the crumble mixture together in your hand and break off into irregular sized pieces, about 3/4 inch in diameter and smaller. This makes for a nice, craggy top.
  • Once you have added the crumble topping to the pan, gently press down on it with the back of a spatula. This helps create an even bar and keeps the crumble from falling off once you are ready to cut and serve the bars.
  • Do not skimp on the cooling/chilling time! If you try to cut into these while they are still warm, you will end up with something more like blueberry cobbler. The crust needs time to cool and set up. At the very least, wait until they have cooled to room temperature. Better yet, chill the bars for several hours in the fridge before slicing. That way you can use the parchment sling to easily remove them from the pan and they are delicious chilled.
  • All of these components can be made in advance. Keep the crust in the freezer and the filling and crumble in the fridge for up to 24 hours before beginning the baking process.

Since we don’t have a Nordic lake cottage (yet!) we will have to let frozen wild blueberries and delicious recipes like this one transport us in the meantime, our tastebuds at least. We can always close our eyes and munch and dream of lakes and trees and long summer days.

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Blueberry Rye Crumble Bars

Blueberry Rye Crumble Bars

Wild blueberries, hearty rye flour and oats come together to create a delicious Nordic-style crumble bar.

  • Author: Kristi
  • Prep Time: 45 minutes
  • Cook Time: 1 hour and 40 minutes
  • Total Time: 2 hours and 25 minutes
  • Yield: About 16 small bars
  • Category: Fika
  • Method: Baking
  • Cuisine: Nordic, Scandinavian

Ingredients

For the Crust:

½ cup dark rye flour (I like the Bob’s Red Mill brand)

1 cup all purpose flour

⅓ cup dark brown sugar

½ teaspoon coarse salt

½ cup unsalted butter, melted and cooled

1 teaspoon vanilla extract

 

For the Crumble:

1 cup old-fashioned rolled oats

3 tablespoons dark brown sugar

¼ cup + 2 tablespoons rye flour

¼ cup all purpose flour

3 tablespoons granulated sugar

1 teaspoon coarse salt

6 tablespoons unsalted butter, melted and cooled

 

For the Filling:

3 cups blueberries, preferably wild (frozen is fine)

⅓ cup granulated sugar

1 tablespoon lemon juice

Finely grated zest from 1 lemon

2 tablespoons cornstarch

Pinch of coarse salt

Instructions

  1. Make the crust:  Preheat oven to 275 degrees.  Butter a 9 x 9 inch cake pan. Cut a piece of parchment paper to fit the inside of the pan, with enough overhang so that the parchment covers the bottom and comes up and over the sides by a couple of inches creating a sling.  Place the parchment inside the pan. Butter the bottom and up the sides of the parchment just a couple of inches (see photo).Blueberry Rye Crumble Bars

  2. Combine flours, brown sugar and salt together in a work bowl of a food processor. Process until combined.  Add melted butter and vanilla. Pulse until fully combined and the texture of wet sand.

  3. Transfer dough to prepared pan. Set empty work bowl aside to use for the crumble (no need to rinse).   Press dough evenly into the bottom of the prepared pan, using the bottom of a metal measuring cup to smooth it out and press it flat.  Place crust in the freezer for 30 minutes.

  4. Meanwhile, make the crumble:  Combine all ingredients except the butter in the work bowl of a food processor.  Pulse until combined and oats are slightly broken up, approximately 5-7 pulses. Transfer mixture to a bowl and add melted butter.  Stir with a fork to combine. Set aside.

  5. Place the frozen crust in the oven.  Bake for 50-55 minutes or until golden brown and slightly firm to the touch.

  6. Meanwhile, make the filling:  Combine all ingredients in a medium saucepan.  Stir over medium low heat until berries begin to give up their juice, about 2-3 minutes.  Increase heat to medium and cook, stirring constantly, until the mixture has become jamlike in texture, about 2 more minutes.  Remove from heat. Set aside to cool.

  7. When the crust comes out of the oven, increase the oven temperature to 350 degrees.   Spread the blueberry filling evenly over the top of the crust (a small offset spatula works really well here), taking care not to touch the hot pan.

  8. Squeeze some of the crumble mixture together in your hand.  Tear off irregular-sized pieces of the crumble and scatter it in an even layer over the top of the blueberry filling.  Crumble pieces should be ¾ inch in diameter or smaller. Repeat with remaining crumble. Press gently on the top of the crumble with the back of a spatula to create an even layer and help the crumble stick together.

  9. Return the pan to the oven and bake for 50 minutes or until crumble topping is crisp and golden brown.  Transfer pan to a wire rack to cool slightly before placing in the fridge for a few hours to chill bars before slicing.  

  10. Before serving, run a small knife along the inside edge of the pan to loosen any blueberries that may be stuck to the sides.  If you have chilled the bars in the fridge, gently lift the parchment paper sling and remove bars in one piece from pan. Cut into squares and serve.  If you have simply let the bars cool to room temperature without chilling, slice the bars in the pan into squares and serve.

Notes

Adapted from Good to the Grain by Kim Boyce and Scandinavian Cooking by Beatrice Ojakangas

 

Keywords: blueberry, crumble, bars, rye, oats, lemon, butter, Fika

Chilled Cucumber Soup

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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.

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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

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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.

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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