Danish Potato Salad

Danish Potato Salad

Potato salad is a classic at danish BBQ's. Most families have their own recipes, and sometimes you just take the easy way out and use a store bought. But homemade is best. I like to have different textures in my potato salad, and the asparagus, peppers and radishes gives me just that. 

Ingredients:

• 2 pounds (ca. 1 kg) potatoes, use small firm potatoes like Fingerlings or Yukon Gold

• 2 teaspoons salt for the boiling

• 6 radishes, finely sliced

• 1 bunch scallions

• ½ cup fresh peas

• 5 asparagus, chopped

• ½ red bell pepper, diced

• ½ green bell pepper, diced

• chives

Dressing:

• 16 oz (475 ml) sour cream or creme fraiche

• 2 tablespoons mayonnaise

• ⅛ teaspoon curry powder

• 1 clove garlic

• salt & pepper

Directions:

Place the potatoes in a large pot of water. Bring the water to a boil and add the salt, then lower the heat and simmer for 15-18 minutes, until the potatoes are tender when pierced with a knife. It's important to start with the potatoes in cold water, this will prevent overcooking the outside of the potatoes before they are done.

Drain the potatoes and rinse in cold water. Peel the potatoes, and set aside in the refrigerator to cool completely.

Mix all the ingredients for the dressing, and set aside. 

Wash and slice/dice the vegetables. Slice the cold potatoes, and mix it all in the dressing.

Store the potatoes salad in the refrigerator until you are ready to serve it.

Enjoy!

The Danish version:

Kartoffelsalat

Ingredienser:

• ca. 1 kg kartofler, brug en fast kartoffel såsom asparges- eller samsøkartofler

• 2 tsk salt til kogevandet

• 6 radiser, skåret tyndt

• 1 bundt forårsløg

• 1 dl nybælgede ærter

• 5 asparges, skåret i stykker

• ½ rød peber, skåret i tern

• ½ grøn peber, skåret i tern

• purløg

Dressing:

• ca. 5 dl creme fraiche

• 2 spsk mayonnaise

• ⅛ tsk karry

• 1 fed hvidløg

• salt & peber

Directions:

Kog kartoflerne i en stor gryde i 15-18 minutter, indtil de er møre. Start med koldt vand og tilsæt først saltet når vandet koger. Dette bevirker at kartoflerne ikke koger ud. Hæld vandet fra kartoflerne og skyl dem med koldt vand, for at stoppe kogningen. Pil kartoflerne og sæt dem til afkøling i køleskabet.

Bland dressingen, smag til med mere ekstra salt og karry.

Vask, og skær grøntsagerne, skær kartoflerne i skiver og bland det hele i dressingen. Opbevar kartoffelsalaten i køleskabet indtil den skal serveres.

Velbekomme!

Asparagus with Parmesan

Asparagus with Parmesan

My first memory of asparagus is from my parents vacation house. They had a big asparagus bush, in the middle of one of the flower beds. I remember my mom, breaking of some of the small asparagus shoots just out of the ground. There would only be a few shoots every month, and my parents ate them like a snack, only washed and completely raw. 

I don't remember having asparagus for dinner other than the canned version, but maybe we did.

As adult I really love asparagus, it's a really easy side to prepare, whether you grill, boil or eat them raw in a salad.

This is one of my favorite ways to cook asparagus. The cream gets infused with the taste of asparagus, and the salty/nutty parmesan completes the dish. Actually if you just add some boiled fresh pasta, you can call it dinner.

What are you looking for when you buy asparagus?

Look for spears that are nice and firm, best of all is if you can find locally grown asparagus in season. Enjoy asparagus the day you purchase them, or wrap the bases in a damp paper towel, place in a plastic bag, and refrigerate for up to a few days.

I like the thinner asparagus, but if you are going to grill them, I would go for the thicker ones, so they won’t dry out, while grilling.

The most delicate part of the asparagus is the top of the spear.

How to prepare asparagus for cooking

When you prepare your asparagus for cooking, there are 2 schools. Either you cut the ends off and/or peel them, or you snap off the ends. I like to snap the ends off. 

Hold each stalk about half way down its length and at the thick end. Now bend it until it snaps. Discard the  little stub, or use it for flavor in a soup or casserole. 

Serves 4

Ingredients:

• 1 bunch green asparagus
• butter or oil, just to cover the bottom of the skillet
• 100 ml whipping cream
• ¼-½ cup (1 dl) parmesan cheese, freshly grated

Directions:

Melt butter in a skillet over medium-high heat. Add asparagus and cook for about 5 minutes, turning asparagus to ensure even cooking. The asparagus will turn more vibrant green. Ad the cream, and cook it down to about half. Add the half of the parmesan, and stir until the cheese is melted. Plate the asparagus and sprinkle with the rest of the parmesan. Serve immediately.

Enjoy!

The Danish version

Asparges med Parmesan

Til 4 personer

Ingredienser:

• 1 bundt grønne asparges
• smør eller olie, kun nok til at dække bunden af panden
• 1 dl piskefløde
• 1 dl parmesan, revet

Directions:

Smelt smørret på panden og steg aspargesne i ca 5 minutter, vend den undervejs, så de ale bliver tilberedt samtidig. Aspargesne bliver mere klargrønne af opvarmningen. Tilsæt fløden, og kog den ind til ca. halvdelen. Tilsæt så halvdelen af osten. Rør rundt i "saucen" indtil osten er smeltet. Server Aspargesen med resten af osten drysset over.

Velbekomme!

Roasted Cauliflower

Roasted Cauliflower

One of my favorite vegetables is cauliflower. It's very versatile, I use it as rice, raw in salads, boiled, roasted, everything goes with Cauliflower. 

These roasted cauliflower florets are a perfect side for a roasted chicken. 

Ingredients:

• 1 medium cauliflower, cut into florets
• olive oil
• 1 teaspoon lemon pepper
• ½ teaspoon cumin
• salt
• shaved parmesan 
• (capers)

Directions:

Preheat the oven to 475℉ (250℃).

Place the cauliflower florets on a baking sheet. Drizzle the cauliflower with olive oil, and season with the lemon pepper, cumin and salt. Place baking sheet in the oven and cook for 18-25 minutes, stirring occasionally to ensure even roasting. I like a good caramelization on the cauliflower, so I put them in the oven before the oven is preheated all the way.

Remove cauliflower from the oven and sprinkle with the Parmesan and some capers (if you have some). Serve immediately while still warm.

Enjoy!

The Danish Version:

Ristet Blomkål

Ingredienser:

• 1 medium blomkål, skåret i buketter
• olivenolie
• 1 tsk citronpeber
• ½ tsk spidskommen
• salt
• høvlet parmesan 
• kapers

Fremgangsmåde:

Varm ovnen op til 250℃.

Kom blomkålsbuketterne i et ovnfast fad i ét lag, eller læg dem spredt på en bareplade. Hæld olivenolien henover. Drys citronpeber, spidskommen of salt på, og vend det hele rundt så alle buketterne er dækkede. (dette kan også gøres i en frysepose før man kommer blomkålen i fadet/på pladen.

Kom blomkålen i ovnen og bag dem i ca 18-25 minutter, vend dem rundt undervejs, så de får en jævn farve. 

Tag blomkålen ud af ovnen og kom parmesan og kapers (hvis du har nogle) henover, og server den straks.

Velbekomme.

Parmesan Mashed Cauliflower

Parmesan Mashed Cauliflower

I was reading this post from Huffpost by Carolyn Berry and this mashed cauliflower sounded so yummy, and  would be a good substitute for the heavy mashed potatoes. I have decided to cut down on my starchy sides at dinner this year. It's not easy, when you have been eating potatoes, rice and pasta with your dinners for decades. But I agree with Carolyn Berry that this mash is so good you won't miss the mashed potatoes. 

The great thing about this mash, you can add what ever taste profile you'll like, by adding sundried tomatoes, chives, leeks, parsley, horseradish, olive oil, feta cheese or goat cheese. I have to try adding some homemade pesto to the mash next time. Basil is my favorite herb, just the smell makes my mouth water.

Ingredients:

• 1 large head cauliflower, chopped into small florets

• 1 teaspoon chicken base

• 1 cup (125 ml) water (cooking water)

• 2 cloves garlic, peeled

• ¼ cup plain greek yogurt

• 2 tablespoons parmesan cheese

• salt and pepper to taste

Direction:

In a medium saucepan, bring water, chicken base, cauliflower, and garlic cloves to a boil. Reduce heat to medium and cover, allowing to cook for 15-20 minutes, until cauliflower is tender and easily mashed with a fork. Drain the cauliflower well, if not you'll end up with a purée. 

Add the cauliflower, garlic, yogurt and parmesan to a blender or food processor and blend until smooth. Season with salt and pepper.

Serve with your favorite protein.

Brussels Sprouts Salad with Dijon Vinaigrette

Brussels Sprouts Salad with Dijon Vinaigrette

I'm trying to cut down on the starchy sides at dinner time. I wanted to try another way to eat brussels sprouts. I  been cooking with brussels sprouts in my brussels sprouts purée, and the crispy salad on top, made me think of making a salad.

Ingredients:

• 10-12 medium brussels sprouts, thinly sliced

• 1 shallot, thinly sliced

• 1 handful hazelnuts, toasted with honey

• 1-2 blood oranges

Dijon vinaigrette:

• 1 tablespoon olive oil

• 1 teaspoon dijon mustard

• blood orange juice (I squeezed the core after filleting it

• salt & pepper

Directions:

Dressing: Shake the ingredients in a mason jar, season with salt and pepper.

In a large bowl toss brussels sprouts and shallot together with the dressing until everything is well-coated. Plate the salad and top with blood orange fillets and hazelnuts.