Month: December 2014

An Unconventional Norwegian Christmas Dinner for Two

A traditional Norwegian Christmas dinner consists of surkål (sourkraut), kålrabistappe (rutabaga purée), and Ribbe (a side of pork, from the rib meat to the skin). The meat is slow roasted and the rind gradually cooks and crisps into a nice crunchy crackling. Living in Sweden, I couldn’t find this cut anywhere, so I went for a leg, hoping to get the same effect with the crackling. Since I was already going a different route, I decided to mix up the sides as well, and made Hasselback Rutabagas and rødkål (spiced red cabbage) instead of surkål. Pork Leg with Crackling Ingredients -1.5-2kg (3.3-4.4lbs) pork leg, including bone and skin -1 tablespoon whole cloves -salt and pepper Directions Score the rind, through the skin and into the fat, with a sharp knife into 1.5 cm (.6 inch) diamonds. Rub completely with salt and pepper, working it into the grooves. Put one clove into each intersection of grooves. Bake right away, or leave overnight in the fridge, tightly covered. Preheat the oven to 230C/450F. In your baking dish, …

Scandinavian Rice Porridge Three Ways

I slowly roll the porridge around my mouth, feeling carefully for the prized almond before biting down. Cautious bite after cautious bite, I wryly think that this is one way to force someone to eat slowly. Whoever finds the single blanched almond hidden in the porridge receives a reward of a marzipan pig. And I want it. Tor doesn’t even like marzipan all that much. I’m nearing the end of my bowl, and no almond presents itself. I really don’t want to take seconds, but am considering it when I notice a slight smile stealing onto Tor’s face. He holds up the almond, which, as it turns out, he found early on and had been squirreling away, silently and joyously observing my slow, vigilant eating. Christmas Porridge This recipe for Christmas Porridge should make enough to serve two for dinner, with enough leftovers for both the baked pudding and the rice cream. If you’re only making the porridge, it serves six. Ingredients 300g (3.5 dl or 1 1/2 cups) Grötris (porridge rice); substitute short or …

Cumin Roasted Avocados and Mango with Massaged Kale

So, I finally got around to making Yummy Supper’s Massaged Kale with Pomegranate, Persimmon, and Pistachio. And boy am I glad I did! It was so delicious and inspiring, I decided to go ahead and try a version that’s been swirling around in my head ever since I first read Erin’s post. So I had two lunches, and didn’t regret it at all! I had never eaten raw kale before trying this, and now I don’t know if I’ll ever cook it again. You can almost feel the energy flowing into your body when you eat this massaged kale. Since I’m usually a bit partial to lime, I decided to pair it with honey for my dressing, deviating from the original maple lemon. Then, I wanted a warmer, earthier feeling, so I took a note from Jamie Oliver’s Mad Dog Salad from his book, Jamie’s America, and roasted some avocados with cumin seeds. Topped with some pine nuts and, for a brighter element, both in color and taste, some mango, it ended up being a …

The Rugelach That Won Over France & Provençal Butternut Squash Rugelach

This week, the group Tuesdays with Dorie is baking The Rugelach That Won Over France from Baking Chez Moi by Dorie Greenspan. A light, flaky pastry contains a nutty chocolate coconut cherry filling and is baked in little upended pinwheels. I slightly modified the filling for my tastes: raspberry flavored dark chocolate and no cinnamon or cherries. Wow! It was good. It was my first time making rugelach, and I was quite pleased. So pleased that I decided to make my own savory version with a more traditional crescent shape. I also altered the dough a bit for a richer taste and more dense texture. I added crème fraîche and an egg yolk, and adjusted the flour accordingly. Filled with roasted and mashed butternut squash and shallots, flavored with Herbes de Provence, and sprinkled with flakes of sea salt, this savory variant provides a nice warming snack on a cold winter afternoon. Ingredients Directions Put the flour in a mixing bowl and add the butter and cream cheese in small chunks. Pinch the butter and …

Squashed Quinoa Corn Fritters

When I get a new cookbook, usually I go through and bookmark every recipe I want to try first. Sometimes I color code: red for “cook immediately!”; pink for ones I’ll like but Tor won’t; blue for everything else; etc., etc. When I started through Plenty More by Yotam Ottolenghi, I had to force myself to stop using red, so the Fritter Roulette, towards the end of the book, got a blue label, instead of red, and thus was overlooked until I leafed through the whole thing again. The spices and butternut squash inspired me, so I played around with the spice ratios, used fresh instead of powdered turmeric, omitted the red chilli and padrón peppers, and added some quinoa to make it a bit more filling. I was quite delighted with the result. This recipe makes about six fritters, which is plenty for two lunches. Serve alongside a simple salad of arugula, tomatoes, and your vinaigrette of choice. Ingredients 1 egg 60 ml (1/4 cup) coconut milk 1 tablespoon (15 ml) cornflour 2 heaping …