Chickpea and Carrot Salad a la Thomas Keller

Chickpea and carrot salad a la Thomas Keller.

This is an easy salad, when you have soaked and cooked the chickpeas. When you make it from dried, in stead of canned, chickpeas you'll get the a better texture. But no matter what its a good and healthy salad.
 

Thomas Keller hit another home run with this one.

Ingredients:

• 1/2 cup dried chickpeas.

• salt

For boiling:

• 6 cups water (or enough to cover chickpeas with 2 inches)

• 1 medium leek, white and light green parts only, cleaned

• 1 bouquet garni

• 1/2 onion, peeled

• 1 small carrot, peeled

For the salad: 

• 2 tablespoons extra virgin olive oil

• 2 bay leaves

• 2 garlic cloves, skin left on, smashed

• 2 thyme sprigs

• 1 cup finely julienned carrots

• freshly ground pepper

• 1 tablespoon chopped italian parsley

• 1,5 tablespoon fresh lemon juice

Direction: 

Soaking:  Soak the chickpeas in 3 cups of water for 12 hours

bouquet garni: leek outer leave thyme, italian parsley sprigs, bay leaves and peppercorns

Drain the chickpeas, put then in a large saucepan, and ad water, leek, bouquet garni, onion and carrot,  and bring it to a boil. Reduce the heat to a simmer for about 45 minutes, or until the chickpeas are tender.

Pour the chickpeas and their liquid into a large shallow container and let cool. Once they are cool, remove and discard the bouquet garni and vegetables and season with 1/2 teaspoon salt. The chickpeas can be covered and refrigerated in their liquid for 2-3 days.

If you use caned chickpeas,C here where you start. 

When ready to assemble the salad, drain the chickpeas in a colander. 

Combine the olive oil, bay leaves, garlic, and thyme in a large skillet and heat over medium heat until the oil is hot. Add the julienned carrots and toss in the oil for about 1 minute to cook them slightly. Add the chickpeas and season to taste with salt and pepper. Toss the chickpeas for 1 to 2 minutes, then transfer to a bowl let cool. 

The salad will keep in the refrigerator for a day. 

Just before serving, remove  bay leaves, garlic, and thyme and stir in parsley and lemon juice.

The Danish Version: 

Kikærte og  

Roasted Beet Salad

Roasted Beet Salad.

I love to have beet salads when we are dining out. So why not try making it myself?  I had the Roasted beet salad from Thomas Kellers cookbook 'Bouchon', and the beets were fantastic. But I missed a soft cheese element and the crunchy nuts. 

This is my take on a Roasted beet salad:

Serves 4

Ingredients: 

Baked beets: 

• 3 beets (about the size of tennis balls)

• 2 tablespoons extra virgin olive oil

• 2 tablespoons water

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Beet salad: 

• 100 g mixed salad

• a handful hazelnuts

• 113 g goat cheese

• 1-2 clementine

Dressing: 

• 1 tablespoon extra virgin olive oil

• 1/2 teapoon white wine vinegar

• 2-3 tablespoons fresh orange juice

• salt & pepper.

Direction: 

Preheat the oven to 375°F. 

Baked beats

Wash the beets and trim the stems, leaving about1/4 inch attached. Place them on a large piece of aluminum foil and toss with the oil, water, salt and pepper.

Lift up the edges of the foil and squeeze together to form a packet. Place in a small baking pan and roast for about 1,5 hours, or until the beets are tender, offering no resistance  when pierced with a knife. Carefully unwrap the beets and let stand just until cool enough to handle.

Roast the hazelnuts in the oven until they get golden.

Mix up the dressing. 

Rub each beet with a paper towel to remove the skin. Cut of and discard the stems. Cut the beets into quarters, then cut the quarters crosswise into 1/4 inch slices and place in a bowl. Add half of the dressing, and season with salt and pepper. Let marinate for at least 30 minutes or up to a day in the refrigerator. Bring to room temperature before finishing the salad.

Toss the salad with the rest of the dressing.

Place the salad on a plate, arrange the beets, goat cheese and clementine slices around the salad.

The Danish version:

Ingredienser: 

Ovnbagte rødbeder:: 

• 3 Rødbeder (på str med tennisbolde)

• 2 spsk olivenolie

• 2 spsk vand

• 1/2 tsk salt

• 1/4 tsk peber

Rødbedesalat: 

• 100 g blandet salat

• 1 håndfuld hasselnødder

• 113 g gedeost

• 1-2 clementiner

Dressing: 

• 1 spsk oliven olie

• 1/2 tsk hvidvinseddike

• 2-3 spsk frisk appelsinsaft

• salt & peber.

Forvarm oven til  190°C.

Vask rødbederne grundigt, og skær stilkene helt ned til rødbeden. Læg rødbederne på et story stykke staniol. Form en lille skål med staniolen og tilsæt vand, olie, salt og peber. Luk staniolen så du får en lille pakke, så dampen bliver inden i. Sæt pakken i ovnen, og bag rødbederne i ca 1,5 time, eller til de er møre. Tag pakken ud af oven og åben pakken, og lad rødbederne køle indtil de er tip at håndtere. 

Rist hasselnødderne i en bradepande i ovnen indtil de er gyldne.

Lav dressingen, ved at piske alle ingredienserne sammen. 

Mix up the dressing. 

Gnid rødbederne med køkkenrulle for at fjerne skralden. Skær top og roden af. Skær rødbederne i mundrette stykker. Kom rødbederne i en skål og hæld halvdelen af dressingen over og smag til med salt og peber. Lad rødbederne marinere i køleslabet i mindst 30 minutter, eller op til en dag i køleskabet. Rødbederne bør have stuetemperatur inden salaten samles.

Bland dressingen i den blandede salat, og anret den å tallerkener eller et fad. Arranger rødbeder, gedeoste,  clementinskiverne og hasselnødderne ovenpå salaten.

Pickled beets - syltede rødbeder

Pickled Beets

Pickled beets is one of the most common toppings for an open faced sandwich with liver pate. In my home we had them with meatballs or medisterpølse at dinner. 

My parents grew beets in their large vegetables garden. My mom made a large batch of pickled beets enough for the whole year. My moms pickled beets were the best, they were worth the work for sure. 

When I lived in Denmark, I didn't pickle my own beets, I just bought them at the store. But moving here I wanted to have the taste of the childhood pickled beets. This is how I do.

Ingredients

Beets.

• 1 kg beets, scrubbed clean, but not peeled
• salt (1 tablespoon pr liter water)

Pickling liquid:

• 1 liter vinegar
• 450 g sugar
• 8 whole cloves
• 2-3 slices horseradish  

Direction: 

Wash the beets and trim the stems, leaving about 1/4 inch attached. Don't cut into the beets, they will lose a lot of the juices.  

Bring the water to a boil in a large pot. Add salt and the beets and cook until just tender, about 45-60 minutes depending on the size of the beets. 

Drain the beets and rinse with cold water and let the beets cool in the cold warter.

Bring vinegar to a boil and add sugar and cloves. Cut of the top and bottom of the beets, and rub the skin of, in a paper towel. Slice the beets to the desired thickness, fill the jars with the sliced beets, and pour in vinegar to cover the beets. Add 1-2 slices horseradish and close lids and allow to cool completely.

The pickled beets are ready to eat after at least 2 weeks, but they will keep for months unopened. 

You can add a preservative like Atamon  (sodium benzoate) to increase the shelf life. 

 

Danish cucumber salad

Danish Cucumber Salad

Danish cucumber salad is a quick and easy pickled sliced cucumber. You can make it just before you serve it, but it gets better if you let it sit for at least 30 minutes. It's sweet, crunchy and tart. It's perfect side for sandwiches or to traditional danish meat dishes.  

My mom always made cucumber salad, when we had a pot roasted whole chicken for dinner. But it's also good on hotdogs you get at the danish hotdog stands.

You can make cucumber salad with or without adding onions. I make it without because this is how my mom made it. I use english cucumber for this salad, because it's the danish way. The english cucumber has a thin crisp skin and small seeds. If you use another kind of cucumber, peel it before slicing. 

Ingredients: 

• 1 english cucumber
• 1 cup of warm water
• 1 cup of distilled white vinegar.
• 5-6 tablespoons sugar
• salt and pepper, to taste

Directions:

Mix the vinegar, water, sugar, salt and pepper in a bowl. Keep mixing until the sugar is dissolved. Slice cucumber very thin slices on a mandolin. Squeeze the excess water out of the cucumbers slices and put them into the vinegar. Place a plate over the cucumbers and sit something heavy on top of the plate, to submerge all the cucumber slices in the vinegar. 

Place in refrigerator for at least 30 minutes to marinade before serving. Can be stored in the refrigerator for up to 1 week.

Enjoy!

The Danish version: 

Agurksalat

Ingredienser:

• 1 agurk
• 1 dl varm vand 
• 1 dl eddike
• 5-6 spsk sukker
• salt & peber

Bland eddike, vand, sukker, salt og peber i en skål. Rør indtil sukkeret er helt opløst. Skær agurken meget tynde skiver på et mandolinjern. Pres overskydende vand ud af agurkeskiverne og kom dem ned i eddiken. Placer en tallerken ovenpå agurkerne og sæt noget tungt oven på tallerkenen for at holde agurkeskiverne dækket  af eddikre.

Lad salaten trække i mindst 30 minutter før servering. Kan opbevares i køleskabet i op til 1 uge.

Oven-roasted potatoes

Oven-roasted Potatoes.

Potatoes has been a big part of danish dinners for hundreds of years. Potatoes was a cheap and very filing food. But during the last couple of decades the starchy component of the danes dinner been switched to more and more rise and pasta. But the potato is a healthier choice. Both pasta and rice contains twice as much starch as potatoes, and having whole wheat pasta and brown rice doesn't help.

We had potatoes on the menu 5-6 times a week at home. The potatoes were peeled, boiled and served with a brown gravy and some kind of meat.  It was pretty boring. So the first 6 month of moving out, I didn't have potatoes - well I didn't make them my self. 

These oven-roasted potatoes is easy to make, they are tasty and colorful. You can use any vegetables you like, the method works for any root vegetables.  

Serves 3-4. 

Ingredients: 

• 8-10 Potatoes, small firm like fingerlings
• 2 onions
• 6-8 garlic cloves
• 8-10 sweet peppers
• 2-4 tablespoons pitted olives
• 1 handful cherry tomatoes
• canola oil
• salt
• piment d'Espelette 
• 3 sprigs rosemary

Direction: 

Vegetables ready for the BBQ.

Preheat the oven (or BBQ) to 400°F.
Wash potatoes, peppers tomatoes and rosemary. Peel the onion and chop it into bits-size pieces. Peel garlic cloves. Add all the ingredients to a baking dish (or make a bowl out of aluminum foil) drizzle with oil and season with salt and piment d'Espelette.  

Roast for 25-40 minutes until the potatoes are tender. Serve with fish or meats.

If you are roasting the potatoes on your BBQ, use indirect heat.