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Exploring a Cookbook: Copenhagen Food

Exploring a Cookbook: Copenhagen Food
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  • Exploring a Cookbook: Copenhagen Food

    Post #1 - September 29th, 2024, 8:07 pm
    Post #1 - September 29th, 2024, 8:07 pm Post #1 - September 29th, 2024, 8:07 pm
    Shall we go to Copenhagen? It's a place I've long wanted to visit. Not sure if I'll get there but let's take a little stroll via this cookbook. Perusing through the pages filled with lovely photos I get the impression it would be a great place to be in the Fall.

    Image

    First up, Rye-Crust Tart with Feta and Leeks.

    Image

    I made the dough, rolled it out, and lined my tart pan on Saturday. It chilled overnight in the fridge.

    For the pastry:
    all-purpose flour
    wholegrain stoneground rye flour
    sea salt
    chilled butter
    cream cheese

    Image

    Image

    This was blind baked for 15 minutes and then baked an additional 5 minutes.

    For the filling:

    leeks
    garlic
    olive oil
    sea salt & pepper
    eggs
    feta cheese*
    cream cheese
    ground cloves

    Leeks and garlic were sauteed and seasoned.
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    Eggs beaten and combined with feta*, cream cheese, and cloves. Leek mixture then combined with egg mixture. Poured into the tart shell and baked about 30 minutes.

    Image
    *I used this instead of feta. I do this regularly. I find it a reasonably priced, less salty product that crumbles easily and tastes great.

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    Baked.

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    Plated up with some Finnish Cucumber Salad.

    This was fantastic. Really good textures and flavors. I am excited to continue exploring...
  • Post #2 - September 29th, 2024, 10:54 pm
    Post #2 - September 29th, 2024, 10:54 pm Post #2 - September 29th, 2024, 10:54 pm
    Damn -- that looks great, Lynn! I really want a piece right now! Where you get the Denmar? Fresh Farms?

    =R=
    Same planet, different world
  • Post #3 - September 30th, 2024, 5:28 am
    Post #3 - September 30th, 2024, 5:28 am Post #3 - September 30th, 2024, 5:28 am
    ronnie_suburban wrote:Damn -- that looks great, Lynn! I really want a piece right now! Where you get the Denmar? Fresh Farms?

    =R=

    Thanks! Yes, Fresh Farms. On the top shelf of the refrigerated case to the left of the deli bulk feta.
  • Post #4 - September 30th, 2024, 7:31 pm
    Post #4 - September 30th, 2024, 7:31 pm Post #4 - September 30th, 2024, 7:31 pm
    Note that it probably is what we call feta, but the term is protected in Europe to certain regions.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #5 - October 12th, 2024, 5:09 pm
    Post #5 - October 12th, 2024, 5:09 pm Post #5 - October 12th, 2024, 5:09 pm
    Having a few people over for the early Bears game tomorrow. I decided to make some Cinnamon Kringle.

    Ingredients:

    For the dough:
    fresh yeast
    lukewarm milk
    egg
    flour
    sugar
    ground cardamom
    sea salt
    softened butter

    For the filling:
    softened butter
    brown sugar
    ground cinnamon

    To finish:
    egg
    almonds
    powdered sugar

    This recipe makes 2 kringles.

    Dough after rising 1 1/2 hours:
    Image

    Rolled out to the approximate dimensions specified of 18" x 12":Image

    Spread the filling as specified:
    Image

    Folded per the instructions and placed on a parchment-lined sheet tray:Image

    After a 30 minute 2nd rise, brushed with egg and sprinkled with almonds:Image

    Baked:
    Image

    2nd one spread quite a bit more than the 1st:
    Image

    I plan to dust with powdered sugar before serving in the morning. Will update tomorrow...

    These are nothing like the kringles sold in Racine. I do enjoy those occasionally but a little goes a long way in terms of the sweetness for me. The less sweet, more yeasty-ness of this recipe appealed to me.
  • Post #6 - October 12th, 2024, 6:26 pm
    Post #6 - October 12th, 2024, 6:26 pm Post #6 - October 12th, 2024, 6:26 pm
    That kringle is one helluva lot better reason wake up early tomorrow than the game! :lol:

    =R=
    Same planet, different world
  • Post #7 - October 12th, 2024, 6:49 pm
    Post #7 - October 12th, 2024, 6:49 pm Post #7 - October 12th, 2024, 6:49 pm
    Zoowiee, can’t wait to hear how it tastes!!
    Hold my beer . . .

    Low & Slow
  • Post #8 - October 13th, 2024, 11:07 am
    Post #8 - October 13th, 2024, 11:07 am Post #8 - October 13th, 2024, 11:07 am
    2 for 2 so far with this cookbook. Kringles were a hit!

    Image

    Plated with some macerated raspberries:
    Image
  • Post #9 - October 15th, 2024, 12:18 pm
    Post #9 - October 15th, 2024, 12:18 pm Post #9 - October 15th, 2024, 12:18 pm
    Oh wow - those look wonderful! Thanks for sharing

    - zorkmead
  • Post #10 - October 20th, 2024, 8:01 pm
    Post #10 - October 20th, 2024, 8:01 pm Post #10 - October 20th, 2024, 8:01 pm
    Dinner tonight was Fishcakes with Potatoes and Brussels Sprouts.

    I made the remoulade and prepped the Brussels sprouts early in the day. Popped the potatoes in the oven at the same time I started preparing the fishcakes. Sauteed the sprouts while the potatoes and fishcakes finished in the oven.

    Image

    Ingredients:
    For the remoulade:
    carrot
    celery root
    salt & pepper
    cucumber
    mayo
    curry powder
    turmeric
    mustard powder
    lemon juice
    capers
    For the Baked Potatoes:
    small potatoes
    olive oil
    salt & pepper
    For the Fishcakes:
    cod fillet
    onion, grated
    eggs
    whole milk
    grated nutmeg
    chopped dill
    chopped tarragon
    capers
    flour
    butter
    For the Brussels sprouts:
    sprouts
    butter
    salt & pepper

    Remoulade mis en place:
    Image

    Panfrying the codcakes:
    Image

    Sauteing the sprouts:
    Image

    Everything coming together:
    Image

    Plated up:
    Image

    Very satisfying. A nice blend of flavors and textures. Squeezed the lemon over everything and it all came together. Another winner.
  • Post #11 - October 27th, 2024, 8:28 pm
    Post #11 - October 27th, 2024, 8:28 pm Post #11 - October 27th, 2024, 8:28 pm
    Tried 2 recipes tonight - Spinach Salad with Horseradish Dressing & Mussels with Bacon, Potatoes & Tarragon.

    For the salad:
    Spinach
    Walnuts
    Tart Apples

    For the Dressing:
    Yogurt
    Freshly Grated Horseradish
    Sugar
    Lime Juice
    Salt & Pepper

    Salad was a bit mid. Not bad, but needed something. Cherry tomatoes? Some sort of cheese? Not sure, but wouldn't make it again despite being a huge horseradish fan.

    Image

    Mussels, however were really good.

    Ingredients:
    mussels
    olive oil
    bacon
    potato
    garlic
    tarragon
    wheat beer
    salt & pepper
    crusty bread, to serve

    Image
  • Post #12 - November 24th, 2024, 6:05 pm
    Post #12 - November 24th, 2024, 6:05 pm Post #12 - November 24th, 2024, 6:05 pm
    Yesterday I attempted to make these:
    Image
    Image

    I was excited. I thought they looked delicious.

    Crispy onion strings were made:
    Image

    Cucumbers were marinated:
    Image

    Mustards were gathered:
    Image

    So let's talk about those hot dog buns. Something went horribly wrong. After reviewing it in my head for awhile, I think the proofing times were way off. Possibly due to our house being a bit on the chilly side yesterday. I was banking of the times being pretty accurate and arranged my day accordingly. One should never do this, and I know that, but I forged ahead anyway and my rolls suffered. They were underproofed. However, the flavor was good. I took these small, off-textured rolls and cut my sausages in half. We had mini Danish Dogs. Made it work but not sharing the embarrassing photos of the end result.

    I will say crispy onion strings on a dog are delightful. The crunchiness and slightly sweet note of the cucumbers really worked with the mustard too.

    P.S. - As proper Chicagoans, none of us added the ketchup!
  • Post #13 - December 15th, 2024, 5:42 pm
    Post #13 - December 15th, 2024, 5:42 pm Post #13 - December 15th, 2024, 5:42 pm
    Today I made Carrot, Ginger and Lime Soup with Spelt Bread. I started the bread yesterday. You mix water and yeast in a bowl and then add stoneground white spelt flour, all-purpose flour, and spelt flakes. Stir until the dough comes away from the sides of the bowl. Add salt and stir again. Cover with plastic and leave in the fridge overnight.

    This dough was very wet. I had to add quite a bit of flour to do the kneading this morning. I probably could have kneaded it a bit longer but I was concerned about adding too much flour. As a result the appearance is quite rustic but the flavor and texture were spot-on. I've never baked with spelt flour or flakes before. We really enjoyed the nuttiness. The process was easy and it paired very well with the soup.

    Image

    Image

    Image

    Soup ingredients:
    vegetable oil
    carrots
    fresh ginger
    1 red chili
    garlic
    vegetable stock
    coconut milk
    limes
    salt & pepper

    Image

    This was a really nice combo. I did my best to pretend I was the author, picnicking in the woods outside of Copenhagen with a thermos of soup and a hunk of warm crusty bread. :)

    Image
  • Post #14 - December 16th, 2024, 8:04 pm
    Post #14 - December 16th, 2024, 8:04 pm Post #14 - December 16th, 2024, 8:04 pm
    LynnB wrote:Today I made Carrot, Ginger and Lime Soup with Spelt Bread.

    This was a really nice combo. I did my best to pretend I was the author, picnicking in the woods outside of Copenhagen with a thermos of soup and a hunk of warm crusty bread. :)


    And don't forget to wear your fabulous cape to your picnic lunch!

    Seriously though - the bread sounds really interesting. Thanks for writing up this meal. I never would have looked into this cookbook on my own - the flavor combinations seem really interesting!

    - zorkmead
  • Post #15 - December 24th, 2024, 9:38 am
    Post #15 - December 24th, 2024, 9:38 am Post #15 - December 24th, 2024, 9:38 am
    I made Nordic Pizza on Sunday.

    For the base:
    fresh yeast
    water
    wholegrain stoneground rye flour
    all-purpose flour
    salt
    olive oil

    Image

    For the topping:
    potatoes
    kale
    red onion
    Vesterhavs cheese (Couldn't find. Didn't do an exhaustive search. Went with a Danish gouda.)
    EVO
    freshly grated nutmeg
    salt & pepper

    Image

    Image

    Image

    Image

    Audrey and I liked this. Jonathan was not a fan.
  • Post #16 - December 31st, 2024, 3:39 pm
    Post #16 - December 31st, 2024, 3:39 pm Post #16 - December 31st, 2024, 3:39 pm
    Enjoying some time off, so I decided to try my hand at these Cardamom Buns.

    Image

    The picture had me at first sight.

    Ingredients:
    Fresh yeast
    Whole milk
    Egg
    Flour
    Sugar
    Cardamom
    Salt
    Softened butter

    Filling:
    Softened butter
    Sugar
    Cinnamon

    I followed her procedure for the dough and left it to rise for 2 hours. While waiting I combined the filling ingredients.

    Image

    Next, I rolled out the dough (half at a time,) to her specifications and spread half of each with the filling.

    Image

    Here's where I found her instructions lacking. She says "Roll each piece of dough into a wide cylinder, starting from a long side to get a long, slim log, then cut into 1" slices."

    By following those guidelines you would get a standard cinnamon roll shape, nothing like her photo.

    She goes on to say "If you're feeling adventurous, you can then stretch and twist the slices into elaborate shapes."

    Really? No further instruction/illustration?

    I turned to the internet and followed the very clear directions at http://www.eatlittlebird.com

    Image

    Image

    After shaping there was another 30 minute rise. The author did not instruct to egg wash but her photo clearly indicated it so I did.

    These were baked for about 30 minutes.

    Image

    Recipe was worth trying just for the smell in the house while baking! As always, with some more practice, I will be able to get these more uniform and a bit prettier.
  • Post #17 - December 31st, 2024, 4:27 pm
    Post #17 - December 31st, 2024, 4:27 pm Post #17 - December 31st, 2024, 4:27 pm
    LynnB wrote:Enjoying some time off, so I decided to try my hand at these Cardamom Buns.

    Image

    The picture had me at first sight.

    Ingredients:
    Fresh yeast
    Whole milk
    Egg
    Flour
    Sugar
    Cardamom
    Salt
    Softened butter

    Filling:
    Softened butter
    Sugar
    Cinnamon

    I followed her procedure for the dough and left it to rise for 2 hours. While waiting I combined the filling ingredients.

    Image

    Next, I rolled out the dough (half at a time,) to her specifications and spread half of each with the filling.

    Image

    Here's where I found her instructions lacking. She says "Roll each piece of dough into a wide cylinder, starting from a long side to get a long, slim log, then cut into 1" slices."

    By following those guidelines you would get a standard cinnamon roll shape, nothing like her photo.

    She goes on to say "If you're feeling adventurous, you can then stretch and twist the slices into elaborate shapes."

    Really? No further instruction/illustration?

    I turned to the internet and followed the very clear directions at http://www.eatlittlebird.com

    Image

    Image

    After shaping there was another 30 minute rise. The author did not instruct to egg wash but her photo clearly indicated it so I did.

    These were baked for about 30 minutes.

    Image

    Recipe was worth trying just for the smell in the house while baking! As always, with some more practice, I will be able to get these more uniform and a bit prettier.

    Really nice, Lynn! Happy new year!

    =R=
    Same planet, different world
  • Post #18 - December 31st, 2024, 5:31 pm
    Post #18 - December 31st, 2024, 5:31 pm Post #18 - December 31st, 2024, 5:31 pm
    ronnie_suburban wrote:
    LynnB wrote:Enjoying some time off, so I decided to try my hand at these Cardamom Buns.

    Image

    The picture had me at first sight.

    Ingredients:
    Fresh yeast
    Whole milk
    Egg
    Flour
    Sugar
    Cardamom
    Salt
    Softened butter

    Filling:
    Softened butter
    Sugar
    Cinnamon

    I followed her procedure for the dough and left it to rise for 2 hours. While waiting I combined the filling ingredients.

    Image

    Next, I rolled out the dough (half at a time,) to her specifications and spread half of each with the filling.

    Image

    Here's where I found her instructions lacking. She says "Roll each piece of dough into a wide cylinder, starting from a long side to get a long, slim log, then cut into 1" slices."

    By following those guidelines you would get a standard cinnamon roll shape, nothing like her photo.

    She goes on to say "If you're feeling adventurous, you can then stretch and twist the slices into elaborate shapes."

    Really? No further instruction/illustration?

    I turned to the internet and followed the very clear directions at http://www.eatlittlebird.com

    Image

    Image

    After shaping there was another 30 minute rise. The author did not instruct to egg wash but her photo clearly indicated it so I did.

    These were baked for about 30 minutes.

    Image

    Recipe was worth trying just for the smell in the house while baking! As always, with some more practice, I will be able to get these more uniform and a bit prettier.

    Really nice, Lynn! Happy new year!

    =R=


    Thanks, Ron! Same to you and everyone reading!

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