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Video Recipe - Basic soup / julienne soup is a simple vegetable soup which is very similar to the Italian minestrone. With a few changes it IS a minestrone. But I do usually this simpler version, and I'll just throw in whatever extra ingredients to spice it up a bit.
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Chai tea has become extremely popular in this household. Especially in the cold months. Trying out different blends I have come up with my own mixture that I like the best. And this is it.
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Video Recipe - Typically we fry a leg of lamb whole. Because it's the easiest to do. But a really good trick is to debone and butterfly it. You can cook it a lot faster then. The flattened shape also gives more room for a browned surface. You will also get more of that smoky barbecued flavor all oever the meat. Or you can roll them into a meat roll with marinade inside, so you get the marinade flavor onto all of the meat.
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Video Recipe - Roast lamb in the oven, or grilled in Weber grill. It is not very difficult to roast a whole lamb. Neither the oven or grill. In turn, arouses the always enthusiastic to wear such a large piece of meat on the table and cut it up there.
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Peanut sauce is not very well known in Denmark. It is an Asian recipe that is just as good on steamed vegetables on white meat. I use it mostly, however, as a dressing for cooked and steamed vegetables.
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If you've wondered what that wonderful sticky and heavy sauce that gets "dripped" on your plate when you are at the restaurant. Then it's probably a demi glace. It usually takes more than 24 hours to prepare, but the result ... oh la la. Very little sauce goes a long way. Luckily, it's excellent to make in advance and suitable for freezing. If you want to surprise your guests and really show who is "the king of food", then this is the way. And the 24 hours? For the most part it just takes care of itself.
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148 Boxed Chorizo
When I cook fried vegetables, make Spanish omelettes, hash from leftovers, etc. I love to add small pieces of chorizo to them. It provides an incredible amount of flavor with small amounts of meat. But chorizo is a very expensive sausage to use in frying. Therefore it is a good candidate for making your own spicy chorizo stuffing, that you can just put into a box in the fridge and use as needed.
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147 Sauce Remoulade
This is the classic remoulade from Escoffier. It is like a cold version of a bernaise. It is a great herbal mayonnaise sauce. Usable as a condiment or dipping sauce for raw vegetables, french fries, bread etc.
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You have probably also had that experience. When you think that you have bought a great cookbook, and you eagerly page through it. Only to find out that it contains only one single recipe you like, but which turns out to actually be a *really* great recipe. The cookbook with the recipe for onion soup is the perfect example of this for me :-) So now that I have written the recipe here on the site, I can finally get rid of that cookbook.
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Video Recipe - One of the most classic sauces. Often used for fish and chicken. It ss always a hit. And as it is made almost entirely of butter the consistency never fails. It can be a little tricky until you get the hang of it, but when you have learned to make it, it is one of the quickest and easiest sauces to make at all.
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Video Recipe - I have a general article about stir frying on the site. But I did not add any recipe to it. So this recipe is an example of a simple wok right using the principles of the article. But make no mistake about it. It tastes great:-)
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129 Vegetable stock
It is not as well known as the classic chicken stock, but it is just as usable, faster to make, and good to have in ones arsenal. Especially if you have vegetarian friends.
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I'm not much for eggplant. It's like a dry and boring version of the cucumber. Which is already the world's most boring vegetable. But if the eggplant is cooked just right, it can be really delicious in both taste and texture. Eggplant puré is one of the "good" cooking methods. Here are two different versions from both the Mediterranean and Asia. With some variations on top.
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126 Bouquet Garni
It is a part of many recipes, but it is rarely described in depth just exactly what a "bouquet" is. Bouquet garni means "a bundle of herbs". There may be several different kinds of herbs in it. The classical version consist only of parsley, thyme and bay leaves. The typical mistake is to make it too small with to few herbs.
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I often use stock in my cooking, and I like to have pre-cooked chicken leftovers in the refrigerator. So about once a week I make a batch of pressure cooker stock of chicken. It is much easier and faster than the traditional way, and it tastes excellent.
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When I went to cooking class in public school, 6th grade I think, the most exciting dish we were allowed to make was osso buco. It really was pretty exotic to us. There were tomatoes in the sauce and there was also a garlic in it. And wine ... just how foreign could it be for a Nordic teenager. Even the term "teenager" was exotic and foreign to us, I should probably add. But Osso buco is one of those dishes that is as modern today as it was then in the 70s. So you know you it's a classic.
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A danish classic. Very well suited for the smoked herring (kippers), shrimp or whatever you have in mind. We usually get it at Christmas, but it is not necessary to limit it to that season. It is suitable as a condiment for meats, in sandwiches and open sandwiches (smørrebrød) for all seasons.
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A powerful and tasty pepper sauce. It has a beautiful rich color and can be used for almost all dishes where you would otherwise use tomato sauce. I have two versions of the same recipe here. The basic sauce is fine in itself and has a stronger pepper flavor. The creamy is more luxurious and delicious.
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