Ratatouille

Ratatouille.

Ratatouille is a French vegetable stew. Back in the days it was characterized as peasant food, because vegetables were cheap.

In this version the vegetables are thinly sliced, and arranged nicely in the tomato sauce. I looks like it takes forever, but if you slice all the vegetables first, it only takes a few minutes, and looks like a million dollars.

We often have ratatouille as a side dish or served with rice and a slice of some good bread. Sprinkle some fresh shaved parmesan cheese on the ratatouille as you serve it, and it takes it over the top. Another advantage by cooking it like this is, that you get some nice caramelization of the vegetables, which gives added flavor to the dish.
Pick good quality vegetables, because this is a rather simple dish, and the vegetables are the stars, so the better the vegetables the better the dish. I normally use canned tomatoes for the sauce, but you can easily substitute it with crushed fresh tomatoes, it might even be better.

Leftovers will keep a day or two in the refrigerator, and are fantastic as breakfast with a poached egg, kinda like a Shakshuka.

Serves 3-4 as a side

Ingredients:

• 1 can crushed tomatoes

• 1 tablespoon extra virgin olive oil

• ¼ teaspoon apple cider vinegar

• 2 cloves garlic, minced

• 1 tablespoon fresh basil, about 3-4 large leaves, sliced

• 1 teaspoon herbs de Provence spice mix

• ¼ teaspoon salt

• ¼ teaspoon freshly grounded black pepper

• ¼ teaspoon chili powder

• 1 medium red onion, thinly sliced

• 1-2 large zucchini, I used both summer squash and zucchini

• 1 Japanese eggplant, or regular eggplant, with quartered slices

• 3-4 large fresh tomatoes, sliced

• 2-3 small bell peppers, sliced
  

Instructions:

Preheat oven to 350℉ (180℃). Lightly grease a 9" baking dish and set aside. I used a round dish here, but any ovenproof dish will do.

In a mixing bowl, combine the crushed tomatoes, oil and vinegar, and stir in salt and the other spices.

Pour the tomato mixture into the prepared baking dish in an even layer..

Ratatouille ready to serve.

Stack the veggie slices in alternating patters, you don't have to go all OCD on this, it will be pretty no matter how you do this. The most important thing is to spread the onions around, so it spreads its flavor throughout.

Sprinkle a little olive oil on top to encourage the caramelization of the vegetables.

Bake for about an hour, until the tomato sauce is bubbling and the veggies are tender, but not mushy.

Serve the ratatouille hot or warm.

Enjoy!

Wienerschnitzel - Danish style Schnitzel

Wienerschnitzel - Danish style Schnitzel.

Schnitzel is a classic Austrian or German dish. The German version is made with pork, and the Austrian is made with veal. But the Danish version can be made with both, but mostly I make it with veal.

The Danish wienerschnitzel is served with something called a boy, or dreng in Danish. The boy is the topping, the lemon, capers, horseradish and brined anchovies. I have no idea why it is called a boy, but I love the salty and tangy addition to a rather fatty schnitzel. Normally I serve a wienerschnitzel with boiled potatoes, some steamed peas and a mushroom sauce, or sautéed mushrooms.

If you for some reason don’t like the topping, I would serve the schnitzel with a warm tangy potato salad with lots of fresh herbs.

Serves 2.

Ingredients:

• 2 veal scaloppines

• 1 cup all-purpose flour

• salt and pepper

• 2 eggs, lightly beaten

• 2 cups unseasoned bakery bread crumbs or panko

• Olive oil or clarified butter for frying, do not skimp

Topping:

• 1 lemon, cut in slices

• 2-3 tablespoons capers

• horseradish, grated, to taste

• 2-4 brined anchovies

Directions:

Prepare 3 shallow bowls. Place the flour, eggs, and bread crumbs in 3 separate large, shallow bowls. Season the veal scaloppine with salt and pepper. Start dipping each scaloppine/schnitzel in flour, shaking off the excess. Then dip each completely in the eggs. Drain the scaloppine from the eggs and dredge them in the third bowl with bread crumbs, pressing the veal lightly into the crumbs to adhere. Place the breaded scaloppine/schnitzel on a plate or some parchment paper.

Heat the oil/clarified butter in a large skillet over medium-high. Cook the scaloppine/schnitzels for 4 minutes on each side, only turning them once. Add more oil or butter when turning, so the pan won’t run dry. You want the schnitzels to be golden brown and crisp. Transfer the schnitzel to some paper towels to drain excess fat. Place a schnitzel on each plate and top them with lemon, capers, horseradish and anchovies.

Serve the wienerschnitzel with boiled potatoes, peas and mushrooms and with a cream of mushroom sauce.

Enjoy!

Shakshuka a la the Danes

Shakshuka a la the Danes

Shakshuka is a spicy sauce of tomatoes and other vegetables with poached eggs originating from North Africa, Tunisia. I first had it at a humus place, and remember it as kinda bland. But I liked the idea of the dish, and my version of the dish is not even close to bland. After serving this to my husband, it went into his top of breakfast dishes. I poach the eggs separately, so I can make a large pot of the sauce, even adding whatever vegetables I have on hand, and freeze it in smaller portions. By doing this Shakshuka becomes a quick breakfast, just heating the sauce, and poaching the eggs.

Serves 2-3.

Ingredients:

• 1 onion, diced

• 1 red bell pepper, diced

• 2 garlic clove, minced

• 1 can diced tomatoes

• 1½ teaspoon cumin

• ¼ teaspoon cayenne pepper or red chili flakes

• 1 teaspoon paprika (½ mild and ½ smoked)

• salt, to taste

Topping

• chili, diced

• parsley, chopped

• 4 poached eggs

Directions:

In a deep frying pan, heat the oil and cook the onion and bell pepper for around 5 minutes, until the onion is translucent. Stir in the spices and garlic and cook for a couple more minutes. Add the tomatoes and season with salt and pepper to taste. Let the sauce simmer gently for 15 minutes, letting the sauce thicken a bit.

(For the traditional shakshuka make up 4 hollows in the sauce, and crack an egg in each one, cover the pan with a lid and cook for another 5-8 minutes until the desired doneness of the eggs.)

I make poached eggs and serve them on top, because I think it’s easier to control.

Now, with a large spoon, make four hollows at the points of the compass in the mixture.

Just before serving place the poached eggs on top, and sprinkle with chopped chili and parsley.

Serve the dish immediately with a slice of good bread, preferably toasted.

Enjoy!

Poached Eggs version 2

Poached Eggs.

I really love poached eggs, but it’s kinda a new love. Before we moved to California, it wasn't really a thing for me. Back then I preferred soft boiled eggs. But a poached egg is pretty much a naked soft boiled egg 😆, so maybe I didn’t change much 😳

I thought I had found a foolproof method, but it was hard to make more eggs at a time, when making a whirlpool in the pot. So with this newer (to me) method, I’m able to make 4 eggs at the same time. And I perfected this method to fit my family.

I use my thick bottomed sauté pan, it is wide and shallow, and works perfect.

Eggs in general: When you want poached eggs, you need to use fresh eggs. When you crack the egg you can tell that you have a fresh egg, when the yolk is firm and plump, and the white consist of two parts: a gelatinous mass around the yolk and a runnier liquid.  As the egg ages, the white becomes more runny.  So the runnier the white, -  the older the egg. 

If you don't want to crack the eggs to figure out the freshness, here's a quick guide:

Place your eggs in a cup or bowl of fresh water

• If the egg sinks and lays flat on the bottom, it's very fresh.

• If the egg sits on the bottom at an angle,it's a bit older.

• If the egg stands on end but still sits on the bottom, use for baking.

• If the egg floats, it is old and you don't want to use it.
  

Serves 2-4

Ingredients:

• 4 eggs

• 2 tablespoons vinegar

Equipment needed:

• Shallow saucepan with cover

• Slotted spoon

Directions:

Crack the eggs into a cup each.

Bring the water to a boil, add the vinegar.

Turn off the heat.

Gently place the eggs in the pan with some space between them. Put on the lid.

Set the timer for 4 minutes when you have placed the first egg in the water.

Remove the eggs from the water with a slotted spoon in the same order as you put them in.

Serve immediately. Alternatively, place the egg in an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

Enjoy!

Lemony Kale and White Bean Soup

Lemony Kale and White Bean Soup

My mom often made kale soup during the winter months, but her soup was made with very fine chopped kale, it was kinda grated. It felt like I was eating the fresh cutting from the lawn, and the cut of meat was very fatty. To be honest, it was far from a favorite of mine, but my mom and dad loved it.

So here many years later, after I have been using kale in green salads, I wanted to try a white bean and kale soup, hoping not to visit my childhood kale soup traumas. Maybe that was why it took me years to muster enough courage to give it a try. As it turned out, this soup was nothing like my moms kale soup, actually it has become one of my favorite winter soups. The different textures and the tanginess of this soup makes all the difference. It makes an appearance on the menu in my house several times a month. It’s easy to make, and you have a comforting, warm, and healthy meal on the table within 25-30 minutes.

Normally I use Lacinato kale also known as Dinosaur, or Tuscan kale, but any kale will do. Just make sure to give it a rough chop, so you have something to chew on. If you want to keep the soup vegan, use vegetable stock and omit the chicken.

Serves 4-6.

Ingredients:

• 1 tablespoon olive oil

• 1 large onion, chopped

• 1 clove of garlic, crushed

• ½ teaspoon rosemary

• ½ teaspoon thyme

• 2 lemon, the juice

• 2 liter (8 cups) chicken stock (or vegetable stock)

• 250 g raw chicken tenders, cut bite sized

• 2 cans cannellini beans, drained (not rinsed)

• 250 g fresh kale, roughly chopped

Directions:

Heat the olive oil in a heavy bottom pot over medium heat add the onion, and cook them until soft and translucent, you don’t want them to be brown. Add the garlic and cook for a little minute. Stir in the herbs, and add vegetable or chicken stock, lemon juice and chicken tenders. Cover, and bring the stock to a boil. Turn the heat down so it gets to a simmer. After about 15 minutes, season with salt and pepper.

Add the white beans and kale, and let it heat through befor serving. This will give the kale a bright green color, but keep it crispy. Serve the soup hot, with some good bread.

Enjoy!