Vegetarian

Brown Butter Swedish Oat Crisps (Havreflarn)

March 21, 2020 by Kristi 4 Comments

Most oatmeal cookies are a hearty affair, craggy and thick, chock full of extras such as dried fruit, chocolate or butterscotch chips. While there is nothing wrong with your standard oatmeal cookie, let me introduce you to something entirely different….the Swedish Oat Crisp. It is like no other oatmeal cookie you’ve had before. Light and crispy and nearly see-through thin, these Brown Butter Swedish Oat Crisps are a very Scandinavian take on the oatmeal cookie. And thankfully, they are also an incredibly easy afternoon baking project that comes together in less than an hour and makes an ideal accompaniment to your afternoon cup of coffee.

Brown Butter for Rich, Nutty Flavor

My recipe for Swedish Oat Crisps is pretty straightforward but with one little extra step: browning the butter. Brown butter is quite simply butter that is melted in a skillet on the stove until it smells nutty and turns golden brown in color. It is easy to make and adds toasty, caramel notes to baked goods. If you’ve never baked with brown butter before you are in for a treat. If you enjoy the rich, nutty flavor it brings to these Swedish Oat Crisps, try it in my recipe for Krumkake or this delicious Simple Brown Butter Carrot Cake).

The Best Way to Melt and Drizzle Chocolate

I tried several methods for both melting the chocolate and drizzling it over the cookies. I achieved the best results with microwaving semi-sweet chocolate chips at 50% power for one minute at a time, stirring between each interval. In my microwave, it took about three minutes to melt one cup of chocolate.

As far as drizzling goes, I tried using a fork (not very easy to control), but found that it was much easier to place the warm melted chocolate in a quart-sized ziploc freezer bag and snip a tiny hole in the corner. This creates a makeshift pastry bag that produces a nice, even zig zag drizzle every time. Better Homes and Gardens magazine has a great article about melting, dipping and drizzling chocolate here if you are interested in learning more.

I hope you give these Swedish Oat Crisps a try! They are a perfect afternoon fika treat…light, crispy and a little bit chocolate-y. Just right for coffee. Let me know how it goes in the comments below!

Brown Butter Swedish Oat Crisps (Havreflarn)

★★★★★

5 from 1 reviews

A light and crispy oatmeal cookie drizzled with chocolate. Perfect to go with that afternoon cup of coffee!

Author: Kristi
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 24 cookies 1x
Category: fika
Method: baking
Cuisine: Swedish, Nordic

Scale

Ingredients

5 tablespoons unsalted butter

1 ¼ cups quick rolled oats (or old-fashioned oats pulsed briefly in a food processor)

1 tablespoon flour

1 teaspoon baking powder

¼ teaspoon fine salt

1 large egg

½ cup sugar

½ teaspoon vanilla extract

1 cup semi-sweet chocolate chips, melted

Instructions

Preheat oven to 350 degrees and line two rimmed baking sheets with parchment paper. Set aside.
Place butter in a medium skillet (preferably not nonstick or cast iron so that you can more easily see the color change) and heat over medium low heat, swirling the pan frequently. Once the butter has melted, continue to cook, swirling the pan frequently, until the butter has a nutty aroma and is golden brown in color. Don’t walk away from the stove! Brown butter can go from perfect to burnt in a matter of seconds. Immediately transfer brown butter to a bowl to cool.
Whisk oats, flour, baking powder and salt together in a medium bowl. Set aside.
Combine egg, sugar and vanilla in a large bowl and whisk until sugar is dissoved and mixture is frothy. Add brown butter and whisk until everything has just come together. Add dry mixture and stir to combine.
Drop heaping teaspoonfuls of batter onto prepared cookie sheet, leaving at least 2 inches between each cookie (they will spread considerably). Bake 10-12 minutes, or until the cookies are set and the edges are golden brown. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely. Repeat with remaining batter.
Drizzle cookies attractively with warm melted chocolate. Allow to dry before serving.

Keywords: oatmeal, cookie, crisps, havreflarn, chocolate, fika

Easiest and Best Creamy Roasted Cauliflower Soup (Dairy-Free)

March 13, 2020 by Kristi Leave a Comment

I love creamy vegetable soups, and I have a few favorites that I rotate throughout the year depending on what is in season. This Roasted Cauliflower Soup is one that I make throughout fall and winter, and it’s definitely something I look forward to when the weather begins to turn chilly.

Cauliflower is definitely having a moment. What was once a boring, bland vegetable for the crudité tray is now the darling of the culinary world. People make it into rice and use it to make pizza crust. Who knew that was even possible? And possibly the most important advancement in cauliflower cookery…..ROASTING. Yes, the high heat of the oven works its transformative magic on cauliflower, coaxing out a toasty sweetness from this otherwise mild-flavored vegetable.

Roasting = Flavor

As I began developing the recipe for this Roasted Cauliflower Soup, I began to wonder if the roasting step was actually necessary. There are plenty of recipes for cauliflower soup that simply call for sautéing aromatics in olive oil or butter and then simmering the cauliflower florets in broth prior to pureeing the soup. This seemed appealing and straightforward so I decided to give it a try.

You’ve probably already guessed the results of my experiment…the toasty depth of the roasted cauliflower was sorely missed and the soups was, well, kind of bland and boring. The takeaway: Roast your cauliflower. And while you’re at it you might was well add the onion and garlic to the sheet pan as well! This eliminates the extra step of sautéing the aromatics prior to adding the broth and roasted cauliflower to the pot. And as we already know, roasting = flavor.

Add Rice for a Creamy Texture

Finally, I wanted my Roasted Cauliflower Soup to be creamy. I tried a few different versions that called for cream or butter to finish the soup, but I just didn’t love the way the dairy muted the flavor of the roasted cauliflower. And then I remembered a little trick I picked up in culinary school for thickening vegetable soups: add a couple of tablespoons of rice to the broth and vegetables as they simmer. After a trip through the blender, this modest amount of rice provided luxurious, creamy body to the soup without any dairy at all. I most definitely had a a winner of a soup at this point, and it was surprisingly dairy-free and vegan!

Keep the Garnishes Simple

But how to garnish it? I tried several options, including a parsley-caper relish (overpowering) and toasted rye breadcrumbs (couldn’t get them quite crisp enough). I finally decided to keep it simple and toss some cubes of sourdough bread in olive oil, salt and pepper and toast them in the oven (it was already on, after all). This, along with a drizzle of olive oil and a sprinkle of chopped chives, was just what the soup needed to finish it off with a little something crispy, colorful and satisfying. If you happen to have a loaf of Danish Oat Bread or Chive Ricotta bread, either one would make fabulous croutons!

I hope you give this soup a try! You can probably just squeeze it in before spring arrives in earnest. It makes an excellent light supper any night of the week.

Creamy Roasted Cauliflower Soup

An easy and delicious roasted cauliflower soup. Creamy, full of flavor and dairy-free!

Author: Kristi
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Yield: 4 servings
Category: soup
Cuisine: Nordic, Scandinavian

Ingredients

For the Soup:

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 onion, sliced

1 large head cauliflower, cored and cut into 1 inch pieces

3 garlic cloves, smashed

4 cups vegetable or low-sodium chicken broth

2 cup water

2 tablespoons white rice

1 bay leaf

Coarse salt and freshly ground pepper

1 tablespoon freshly squeezed lemon juice

Croutons and chopped fresh chives for serving

For the Croutons:

2 cups of bite-size bread cubes (I like sourdough or a rustic country loaf)

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

Instructions

Preheat oven to 425 degrees. Toss onion, cauliflower and garlic with olive oil and a sheet pan. Season with salt and pepper. Roast vegetables until tender and caramelized, stirring occasionally, about 30-35 minutes.
Transfer roasted vegetables to a dutch oven or large saucepan. Add broth, water, rice and bay leaf. Bring to a boil and reduce to a simmer. Continue to cook until rice is tender, about 20 minutes.
While the soup simmers, make the Croutons. Toss bread cubes with olive oil on a rimmed baking sheet. Season with salt and pepper. Bake until toasty golden brown, about 7-9 minutes. Remove from the oven and set aside.
Remove bayleaf from the soup. Puree soup in two batches in a blender until smooth (or use an immersion blender if you have one). Return soup to pot.
Bring soup back to a simmer over low heat. Add lemon juice and season to taste with salt and pepper. Serve with Croutons, a drizzle of olive oil and a shower of chopped fresh chives.

Keywords: cauliflower, soup, winter, fall, vegan, vegetarian

Nordic Lemon Wafers

February 29, 2020 by Kristi Leave a Comment

This time of year calls for lemon. Not only is citrus in season, lemons have a way of bringing a little sunshine to these late winter days and letting our tastebuds know that spring is just around the corner.

Buttery and bursting with lemon flavor, these cheerful Nordic Lemon Wafers are the perfect fika treat to brighten any afternoon. I love a good lemon treat now and then (especially as February gives way to March) and thought it was time to include one here on the blog. I wasn’t sure if they were particularly Nordic, but I found a recipe for Lemon Wafers in Beatrice Ojakangas’s brilliant The Great Scandinavian Baking Book which was proof enough to me that lemon cookies are indeed a Scandinavian thing.

These Nordic Lemon Wafers are a delight. Not only are they easy to make, they are everything a lemon cookie should be…buttery and tender with just the right amount of lemon flavor and covered in a light cream cheese glaze to finish things off just right.

Lemon Cookie Tips and Tricks

I have just a few thoughts for ensuring lemon cookie success every time:

Use a high-quality, all-natural lemon extract for big lemon flavor. It can be difficult to coax enough lemon flavor from juice and lemon zest alone. Lemon extract packs a serious lemon punch which is just what this cookie calls for.
Chill the dough prior to shaping. The dough will be much easier to work with if it’s been in the refrigerator for an hour or so prior to working with it.
Roll and flatten each cookie with the bottom of a glass covered in parchment paper. Several of the recipes I tried called for rolling the dough out and then using a cookie cutter to create circles. This method requires dusting your rolling surface, pin and the dough with a good amount of flour to prevent the dough from sticking. When I tried this, I ended up with many misshapen circles after attempting to pry them off of my kitchen counter with a thin spatula. Rolling the dough between your hands into a ball and then flattening the ball with the bottom of a parchment covered glass is the way to go. Not only does this method require no additional flour (resulting in a more tender cookie), it also creates perfect circles every time.

Don’t overbake. There is something about lemon cookies and browning that that just doesn’t go together. Keep them light in color for the best flavor.

I hope you bake a batch of these sunshine-y Nordic Lemon Wafers sometime soon. They are likely to become a new fika favorite!

Nordic Lemon Wafers

The perfect lemon cookie for afternoon fika…buttery and tender with just the right amount of lemon flavor and covered in a light cream cheese glaze to finish things off just right.

Author: Kristi
Prep Time: 1 hour + 1 hour chilling time
Cook Time: 12 minutes
Total Time: 2 hours, 15 minutes
Yield: 40 cookies
Category: fika
Method: baking
Cuisine: Nordic, Scandinavian

Ingredients

1 ½ cups all purpose flour

2 tablespoons cornstarch

½ teaspoon fine salt

¼ teaspoon baking powder

⅛ teaspoon baking soda

10 tablespoons unsalted butter, room temperature

½ cup granulated sugar

2 tablespoons freshly sqeezed lemon juice

1 large egg yolk

1 ½ teaspoons lemon extract

Glaze:

1 cup powdered sugar

1 tablespoon softened cream cheese

2 tablespoons freshly squeezed lemon juice

Pinch of salt

Instructions

Whisk flour, cornstarch, salt, baking powder and baking soda together in a medium bowl. Set aside.
Combine butter and sugar together in the bowl of a stand mixer. Mix on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Add lemon juice, egg yolk and lemon extract and mix until fully combined. Reduce speed to low and slowly add dry ingredients until dough just comes together.
Wrap the dough with plastic wrap and press into a 6 inch disk. Refrigerate until firm, at least 1 hour.
Preheat oven to 325 degrees and line a baking sheet with parchment paper. Remove dough round from the fridge. Working with about a teaspoon of dough at a time, roll dough into a ball between your hands and transfer to the baking sheet, leaving an inch and a half between each cookie. Flatten each ball with the back of a glass covered in parchment paper (to prevent sticking) until you have a disk that is about ¼ inch thick. Bake for 12-14 minutes or until cookies are firm and just beginning to brown on the edges. Cool slightly on the baking sheet and then transfer to a wire baking rack to cool completely. Repeat with remaining dough.
Once cookies have cooled to room temperature, whisk glaze ingredients together. Top each cookie with a small dollop of glaze. Allow glaze to dry before serving, about 15 minutes.

Notes

These cookies freeze nicely, especially if you hold off on glazing until right before you eat them.

Adapted from The Perfect Cookie by America’s Test Kitchen

Keywords: lemon, cookie, Nordic, Scandinavian, fika

Crispy Fried Shallots

February 8, 2020 by Kristi Leave a Comment

Crispy fried shallots or onions commonly grace the tops of Danish smørrebrød of all kinds and also make a deliciously crisp topping for hot dogs. While you can buy them at the grocery store (the Lars brand is quite good), they are quick and easy to make at home.

These delicious Crispy Fried Shallots may be small, but they are mighty in taste. Like baby onion rings, they bring a pleasant crunch and sharp/sweet onion flavor to sandwiches, salads or whatever else you choose to grace with their presence.

Just one word of caution here….don’t let your Crispy Fried Shallots get too dark. They will take on a bitter flavor if the color goes much past golden brown. It’s better to err on the side of light in color.

These Crispy Fried Shallots are really a Nordic cuisine essential. I hope you give them a try! They will perk up just about anything on your plate. I’ve got a few recipes below to get you started, but I would also recommend getting creative and using them on burgers, salads….anything that can use a little onion-y crunch.

Crispy Fried Shallots

An easy recipe for the classic topping for many Nordic dishes.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 1 cup
Category: Condiment, Garnish
Method: Frying
Cuisine: Nordic, Scandinavian, Swedish, Danish

Ingredients

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 salt for sprinkling

Instructions

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.
Transfer shallots to a fine mesh strainer and shake off any excess flour. Place half of the shallots in the pan and fry until golden brown and crispy, 2-5 minutes. Keep your eye on them, stirring frequently. If the shallots get too dark in color, they will be bitter in flavor. Remove from oil using a slotted spoon. Place on paper towels and allow to drain.
Sprinkle shallots with coarse 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 at room temperature for 24 hours or in the refrigerator for 5-7 days (re-crisp in the oven briefly if necessary).

Keywords: fried, crispy, shallots, onions

Curried Split Pea Hummus

January 28, 2020 by Kristi Leave a Comment

The Super Bowl is just around the corner and I’ve been thinking about how we can infuse this year’s festivities with a little Nordic style. You know, maybe take some classic favorites game day foods and Scandi them up a little.

Chips and dip is always a good place to start. I thought maybe it would be fun to create a dip made with yellow split peas, that quintessentially Scandinavian legume that creates the base for so many hearty and delicious soups throughout the region. As it turns out, Martha Stewart’s book Power Foods has a recipe for Yellow Split Pea Dip. I made a few adjustments and gave it a go. It was good, but I felt like I wanted to up the game a little, maybe bring in a little more flavor somehow.

My thoughts suddenly turned to remoulade, the traditional Danish sauce that is essentially a curried mayonnaise sauce with capers and pickles. What if I brought those flavors to my split pea dip? A few batches later and I had a winner…..a creamy, hummus-like split pea dip with exotic curry flavor. I garnished my hummus with a drizzle of olive oil and a sprinkling of capers, chopped corinchons (those cute little pickles) and dill to pretty things up a bit and really bring those remoulade flavors forward.

For the Creamiest Hummus

For super creamy hummus, I’ve got a few suggestions for you:

Use dried split peas that are relatively fresh. Yes, dried legumes last a long time in the pantry, but as the age, it can take longer to cook them to a really soft stage (which is what we want for a creamy texture). Make sure yours haven’t been in the back of your cupboard for several years and that you are buying your split peas from a source with frequent turnover.
Don’t forget that pinch of baking soda! This is really critical. Baking soda changes the pH balance of the cooking water and ultimately leads to a softer, creamier hummus. It makes a HUGE difference. But not more than a pinch….too much baking soda can lead to soapy flavors in the final product.
Cook the split peas until they are soft and falling apart. This will create that ultra creamy texture you are looking for.

Give this Curried Split Pea Hummus a try! It’s perfect for dipping (maybe some homemade crispbread or flatbread to go with it?) Happy Super Bowl Sunday!

Curried Split Pea Hummus

A creamy curried hummus made with yellow split peas. Perfect for dipping or using as a base for a Nordic-style vegetarian wrap sandwich!

Author: Kristi
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Approximately 2 cups
Category: appetizers
Cuisine: Nordic, Scandinavian

Ingredients

For the Hummus:

3 tablespoons extra virgin olive oil, divided

1 small onion, finely chopped

2 cloves garlic, minced

1 cup yellow split peas, picked over and rinsed

4 cups water, plus additional water as necessary

Pinch of baking soda

2 teaspoons curry powder

Coarse salt

1 tablespoon lemon juice

For Garnishing:

Capers

Chopped corinchons or dill pickles

Chopped fresh dill, parsley or chives

Extra-virgin olive oil for drizzling

Instructions

Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add onion and garlic and saute until soft and translucent, about 3 minutes.
Add split peas, water and baking soda to the pan. Bring to a boil over high heat, and then reduce heat to low. Simmer until split peas are very tender, about 40-50 minutes. If the peas are starting to look dry, add a little more water to the pan to keep them submerged.
Transfer the split peas and cooking liquid to a food processor along with lemon juice, 1 teaspoon coarse salt, curry powder and remaining 2 tablespoons of olive oil. Process until smooth. Season to taste with additional salt if desired.
Serve hummus at room temperature topped with garnishes.

Keywords: split peas, dip, hummus, curry, remoulade, easy, vegan, vegetarian

Roasted Beet and Raspberry Skyr Parfaits

January 23, 2020 by Kristi Leave a Comment

I’m going to have to ask you to trust me on this one. Raspberry jam and roasted beets? Together?? Yes. As odd as it sounds, raspberries and beets have an affinity for one another.

The idea for these easy Roasted Beet and Raspberry Skyr Parfaits came from an article on yogurt toppings from Eating Well magazine. I’m always looking for new ways to jazz up my morning granola and skyr routine and was particularly intrigued by this one. What could make for a more Nordic breakfast than beets and skyr?

After giving this very simple idea a try, I was hooked. Earthy beets and sweet-tart raspberry preserves are a magical combination, and a perfect compliment to creamy skyr and crunchy granola. A winning (and easy) Scandi breakfast any day of the week!

Plan on roasting and chopping the beets ahead of time (you’ll find instructions on how to do so in the recipe below) so that in the morning you can just pull out what you need, add your raspberry preserves and breakfast is served. I’ve written the recipe for two parfaits, but if you are only making one for yourself, plan on a heaping quarter cup of beets to 1 tablespoon of jam.

I really hope you give these unusual but OH SO delicious Roasted Beet and Raspberry Skyr Parfaits a try. I think you’ll agree…this unlikely duo was made for each other.

Roasted Beet and Raspberry Skyr Parfaits

An unusual but delicious Nordic breakfast parfait featuring roasted beets, raspberry preserves and Icelandic yogurt.

Author: Kristi
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 parfaits
Category: breakfast
Cuisine: Nordic, Scandinavian

Ingredients

¾ cup chopped roasted beets (see note below)

2 heaping tablespoons raspberry jam or preserves

Plain skyr (Icelandic yogurt) or greek yogurt

Nordic Morning Granola (or other granola of your choice)

Instructions

Toss beets with raspberry jam.
To assemble parfaits, put a generous scoop of yogurt in the bottom of a bowl, glass or jar. Top with half the beet mixture and a sprinkle of granola. Repeat with second parfait. Serve.

Notes

To roast beets: Preheat oven to 400 degrees. Place scrubbed and trimmed beets on a piece of aluminum foil and rub oil over them with your hands. Sprinkle with salt and wrap tightly inside foil. Transfer foil packet to a baking sheet. Bake until beets are tender (you should be able to insert a knife into the beet with little resistance), about 45 minutes to an hour. Larger beets will take longer to cook than smaller ones. Remove beets from the oven. Once they are cool enough to handle, rub the skins off using a paper towel. Cut each beet into ½ inch cubes.

Keywords: beets, raspberry, parfait, skyr, yogurt, granola

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

Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale

January 10, 2020 by Kristi Leave a Comment

Happy New Year! Let me guess….you’re ready to leave the Christmas cookies and rich holiday foods behind in favor of something light and healthy this month. But at the same time, it’s January. It’s still cold and dark outside and the craving for comfort is very real. What to do?

This Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale might just be answer to your dilemma. Nutritious pearl barley prepared in a risotto style creates a creamy, satisfying base for hearty roasted mushrooms and crispy, garlicky kale. Call it comfort food with a healthy twist if you like, it makes a cozy and delicious winter supper.

The idea for this recipe came after visiting the New Nordic Cuisine exhibit at the Museum of Danish America last weekend. One of the recipes showcased throughout the exhibit was a delicious looking barley risotto like this one; an excellent example of how a traditional Nordic ingredient can be transformed into something fresh and modern. I knew I had to give it a try.

As it turns out, pearl barley is a wonderful grain to use for making risotto. Because the outer hull and bran layers of the barley grain have been removed, it releases starch as it cooks, similar to Arborio rice, the traditional grain used for risotto. The result is an ultra-creamy, hearty dish you won’t soon forget.

If you are new to making risotto, you should know that it is a bit of a process. Broth (or a mixture of broth and water) is heated in a separate pot and then gradually added to the grains as they cook and absorb the warm liquid. This process along with frequent stirring creates the creamy final result. There is nothing difficult in the technique, but it does require some attention on the part of the cook. I recommend that you have a glass of wine nearby and maybe someone pleasant to keep you company as you stir.

The vegetables practically cook themselves in the oven while you stir the risotto, which streamlines the process and keeps you from having another pan to attend to on the stove. And if you’ve never had roasted kale before, you’re in for a treat….it’s crispy texture and hearty flavor are sure to win you over.

One word of caution here…. you must use PEARL BARLEY for making risotto. Hulled barley or a quick barley will not work in this recipe. Hulled barley is a more whole version of the grain with only the outer hull removed. It takes significantly longer to cook than pearl barley which has both the outer husk and bran layers removed. Quick barley, on the other hand, is pre-steamed and takes only 10 or 15 minutes to cook (not long enough for this dish). Just make sure that you have pearl barley and all will be well.

I hope you give this recipe a try to start the new year off right! It’s the perfect way to head into January feeling a little lighter and yet still satisfied.

Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale

A creamy risotto made with pearl barley instead of rice. Topped with hearty roasted mushrooms and crispy, garlicky kale, this dish makes a delicious and comforting vegetarian winter supper.

Author: Kristi
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 4 servings
Category: vegetarian, dinner
Cuisine: Nordic, Scandinavian

Ingredients

For the RIsotto:

4 cups chicken or vegetable broth

2 cups water

1 tablespoon extra-virgin olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 teaspoons chopped fresh thyme

1 cup pearl barley

½ cup dry white wine

¾ cup shredded parmesan cheese

1 tablespoon unsalted buter

Chopped fresh parsley or chives for serving

Coarse salt and freshly ground pepper

For the Roasted Mushrooms and Crispy Kale:

2 10-ounce packages cremini mushrooms, cleaned and quartered

4 tablespoons extra-virgin olive oil, divided

4 cups chopped curly kale, stems removed

1 garlic clove, minced

Coarse salt and freshly ground pepper

Instructions

Preheat oven to 425 degrees. Toss kale with 1 tablespoon of olive oil and garlic. Massage the oil into the kale with your hands until it darkens in color. Season with salt and pepper and set aside.
Toss mushrooms with remaining 3 tablespoons of olive oil on a sheet pan lined with parchment paper (for easy clean up). Season with salt and pepper. Transfer pan to oven and roast mushrooms for 30 minutes, stirring halfway through.
Meanwhile, Combine broth and water in a saucepan over medium high heat and bring to a simmer, Reduce heat to low and keep warm.
Heat olive oil over medium heat in a large saucepan. Add onion and saute until soft and translucent, about 3-5 minutes. Add garlic and thyme and cook for one more minute. Add barley and cook for an additional 2-3 minutes.
Add wine, stirring constantly until liquid is fully absorbed. Add two ladles of the broth/water mixture and reduce heat to medium low. Continue cooking, stirring frequently, until liquid is fully absorbed. Continue adding the broth/water mixture, one ladleful at a time, stirring frequently and allowing the liquid to fully absorb into the barley mixture before adding more liquid to the pan. Continue the process until the barley mixture is tender and creamy, about 45 minutes total. You may not need to use all of the broth/water mixture. Stir in butter and cheese. Season to taste with salt and pepper.
Once the mushrooms have roasted for 30 minutes, remove pan from the oven, push mushrooms to one side and add the kale to the pan. Reduce oven temperature to 375 and roast vegetables for an additional 10 minutes or until kale is tender and beginning to look crisp around the edges.
Serve risotto topped with with the roasted mushrooms, kale and a sprinkling of fresh chives or parsley.

Keywords: barley, pearl barley, risotto, vegetarian, mushrooms, kale

Kale Salad with Roasted Butternut Squash and Pecans

December 17, 2019 by Kristi 1 Comment

It’s nice to have an elegant leafy green salad to include as part of a festive dinner or special occasion. So often these meals are centered around rich, heavy foods. Our family’s Christmas Eve Smörgåsbord when I was growing was a very heavy affair in various shades of white: scalloped potatoes, lutefisk, rice pudding, swedish meatballs in a cream gravy, lefse….you see the color pattern emerging here. A green salad can be a welcome, light addition to the traditional holiday table.

This Kale Salad with Roasted Butternut Squash and Pecans is the perfect way to weave some hearty winter vegetables into your holiday menu. Crispy kale, cubes of sweet roasted butternut squash and sliced red onions and crunchy pecans come together to create a memorable salad that pairs nicely with all manner of holiday dishes.

This Kale Salad with Roasted Butternut Squash and Pecans also holds well, and you can make the dressing and roast the vegetables and pecans in advance. Simply toss the salad ingredients together when you are ready to eat and you are good to go.

This salad also makes a nice main course, particularly if you scatter some cooked whole grains (rye berries or barley are both delicious) and a handful of crumbled goat cheese into the mixture.

Bring some much needed green to your holiday table this year and give this Kale Salad with Roasted Butternut Squash and Pecans a try! I think you and your guests will be glad you did.

Kale Salad with Roasted Butternut Squash and Pecans

A delicious fresh salad for winter with crispy kale, sweet roasted butternut squash and red onions and toasty pecans. It makes a tasty leafy green side dish or a hearty main coarse salad.

Author: Kristi
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6-8 servings
Category: salad
Cuisine: Nordic, Scandinavian

Ingredients

For the Salad:

1 large butternut squash, peeled and cut into ¾ inch cubes

1 red onion, cut into ¼ inch thick slices

2 tablespoons extra-virgin olive oil

10-12 whole sage leaves

1 large bunch kale (Curly or Tuscan is fine), stems removed and chopped into bite-sized pieces

½ cup pecans, toasted and coarsely chopped

Vinaigrette, recipe follows

For the Vinaigrette:

1 small shallot, minced

2 tablespoons white balsamic vinegar

1 teaspoon dijon mustard

1 teaspoon honey

⅓ cup extra virgin olive oil

Coarse salt and pepper

Instructions

Preheat oven to 425 degrees. Place squash and red onion on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 20 minutes, stir and add sage leaves. Continue to roast until vegetables are tender and golden brown, about 10-15 minutes more. Set aside to cool.
Meanwhile, whisk together ingredients for the vinaigrette in a small bowl, seasoning to taste with salt and pepper. Transfer kale to a serving platter. Drizzle half the vinaigrette over the kale and massage it into the kale with your hands. Add roasted vegetables and pecans. Drizzle with remaining vinaigrette and gently toss to combine. Crumble the crispy sage leaves over the top. Season to taste with salt and pepper. Serve.

Keywords: kale, butternut squash, red onion, pecans, holiday, Christmas, winter, salad

Creamy Mustard Dill Sauce

December 13, 2019 by Kristi Leave a Comment

Mustard and dill sauce is a Scandinavian classic, often served with salmon. Most of the recipes out there are for a sauce that is served room temperature or cold. As I began developing this recipe, I realized what I really wanted was a rich and creamy mustard and dill sauce that I could serve hot alongside roasted salmon, a seared chicken breast or drizzled over a batch of Swedish meatballs as an alternative to gravy.

This Creamy Mustard Dill Sauce is the happy result. It comes together quickly and can be made a couple of days ahead of time and reheated, which is wonderful for entertaining. It makes a delicious, versatile sauce for an elegant smörgåsbord as it is a tasty companion to all manner of dishes, from salmon to Swedish meatballs.

Here on the blog, you will also find this Creamy Mustard Dill Sauce drizzled on top of this roasted salmon smørrebrød, a hearty and delicious Nordic open sandwich. The options are endless!

Give this Creamy Mustard Dill Sauce a try and let me know how you put it to good use in the comments below. It’s a great way to dress up just about anything.

Creamy Mustard Dill Sauce

An easy and versatile Scandinavian mustard dill sauce. Delicious served with salmon, chicken or even Swedish meatballs.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 1 1/2 cups sauce
Category: sauce, condiments
Cuisine: Nordic, Scandinavian

Ingredients

1 tablespoon canola oil

2 shallots, minced fine

½ cup dry white wine

¼ cup dijon mustard

1 cup heavy cream

¼ cup water

2 tablespoons chopped fresh dill

Coarse salt and freshly ground pepper

Instructions

Heat oil over medium heat until shimmering. Add shallot and saute until soft and translucent about, 2-3 minutes.
Add white wine and simmer until reduced by half, about 2 minutes.
Add mustard, cream and water. Simmer until thickened slightly, 2-3 minutes.
Remove from heat and add fresh dill. Season to taste with salt and pepper.

Keywords: mustard, cream, dill, sauce for salmon