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Video recipe - whew ... nuts are expensive. But this bread has still, in a short amount of time, become one of my favorite recipes. A bread which is made entirely from nuts, grains, seeds, eggs and oil. Everybody likes it. It is particularly good for cheese, charcuterie, Pâtés, etc. But it is also good with "ordinary" spreads. Or as a snack if you cut it into thin slices and roast it in a pan with a little butter.
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The best pizza base with the large air holes in the crust and lots of flavor is undoubtedly the wet long-risen dough. It is also easy to make. Do not knead anything. But you need to start your day in advance if you need to reach it.
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In Denmark, like many places in the world, pizza has become one of the most common dishes to eat. There are a myriad of ways to make them, and they are actually all correct. My favorite however is absolutely a thin crust Margherita with homemade tomato sauce, basil and buffalo mozzarella ... and then maybe just a little meat ... and then just a little onion ... and perhaps ...
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What recipe to use depends on how long time you have to make your pizza dough. So here's an overview of how to get the best pizza dough in respect to the time you have available. The longer you time you have, the better the crust. But you can certainly make a good dough, even in a short amount of time.
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Regardless of how you make a pizza dough, or which topping you want to put on it, the pizza has to be shaped and baked. Here I try to describe the best techniques behind that.
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Rilette is a method of preserving meat in fat, as a kind of finely divided "head cheese". The fat ensures an oxygen-free environment that prevents salmonella and other nasty bacterias. It tastes great, and once in a while I just have to have it. It is also a great sandwich filler.
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Video Recipe - A tomato sauce can easily become too complicated. You can actually make one that is *very* simple, quick and extremely tasty with just a few ingredients. This simple recipe has certainly become my absolute favorite tomato sauce.
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American style omelette was not something we ate very often at home when I was a kid. But in many ways it is the best way to eat eggs. Unlike scrambled egg, it will be browned and get more flavor. It is a delicious little stuffed egg pocket of flavour.
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When you buy a whole duck there is often a strange little bag with wet stuff inside it. If the stuff is lucky, it'll be put into a roasting pan, where the duck drippings can drizzle down onto them, enabling you to make a duck sauce. But I think it's far better to use the stuff for a pâté.
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A simple and very very delicious accompaniments are French peas. If you just add a a bit of stock and reduce it they are even better. Strong in flavor and a perfect accessory, but it is also a dish in his own right.
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Though I live in Denmark I visit Berlin very often. One of my favourite places there is the street restaurant Rogacki. It's very noisy, you stand up and eat and the food is made right next to you. It is a wonderful place! One of my favourites there is "Garnelen mit pinienkernen". I have tried to copy it here, and I believe I am pretty close.
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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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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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Video Recipe - It is a dish that only takes 10 minutes to make. So it is fast and it tastes really well. An Asian classic that we eat too little of here in Denmark. Potatoes and meat is typical of the danish leftover dish "biksemad/pyttipanna". Rice and meat leftovers is in this Asian equivalent.
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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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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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Beef and veal prime rib is a beautiful piece of meat. The red marbled meat sitting on the cut ribs. It's not a cut we usually see at the butcher her in Denmark, but he can make it for you if you ask. Otherwise, go to the closest halal butcher, they will most likely have it. I usually roast it whole, and usually in my grill, where it will get a mild smoky taste of rosemary. The eyes lighting up around the table when the big piece of meat is served is worth it alone.
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Fillet of beef is the same piece of meat you cut in slices for ribeye steaks. A tender and marbled piece of meat, with a lot of flavor. I slow roast it at a low temperature so that it becomes red all the way through and you can chew it with your eyebrows.
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