Saturday, December 16, 2017

Green Kale Soup for #SoupSaturdaySwappers

This month the theme for our Soup Saturday Swappers was Thanks for the Memories, and is hosted by Wendy of A Day in the Life on the Farm.  Come to think of it, she's also the one who came up with this whole Soup Saturday Swappers idea. 
Great theme.  I've been craving a couple of different soups my mom used to make, one of which had Chervil in it and the other one Green Kale.
You know where I'm going with this, yup, right back to my Danish roots. To be exact, Grønlangkål Suppe or Green Kale Soup.
Many times soup is served a little differently in Denmark.  You start with a bowl of the broth, and then the meat and vegetables are dished up and served as the main course. 
Although I never quite liked how 'dry' the meat and potatoes were when they were served, I always wanted gravy on them.  Dad relished it though, and it is a sneaky way to fill up a little before the main course.
This soup however is one I loved as a young person, never mind that it was chock-ful of vegetables, it spelled comfort to me.   I would love to take the meat and cut it into small pieces and add it to the soup, along with the potatoes.
I did a bit of a twist to this though, instead of cooking a nice meaty pork shoulder bone, one with lots of meat and cartilage, slow cooked in some water to which salt and pepper had been added along with a nice bay leaf and some onion, I used the liquid from a Rullepølse (rolled sausage) I'd made. 
The liquid from that was so tasty, I decided that it could be my base for the Green Kale Soup.  BTW, the kale was courtesy of a friend, who invited me to come on by and grab some greens out of her garden. Nothing like fresh, organic produce.  Which kinda reminded me of the farm where we grew all our own vegetables, and harvested them when they were ready, I used to munch on the fresh kale leaves after picking it.  I loved green kale, actually, I liked most vegetables so long as they weren't cooked.  But kale is probably one of my favorites.  Not only in this soup, but also as Grønlangkål, which was creamed kale, served with Brunede Kartofler and Ham.  Such memories. But this soup hit the spot beautifully the other day, and in fact hit the spot for lunch a few days in a row. 
Chop up some fresh leeks, the white part only, into thin slices. 
 Add some lovely fresh Kale
 It was so pretty, I had to share more than one picture.
Remove the stems from the Kale and either discard them or save them for stock, then chop up the leaves.  I chiffonade them then, chop them up a little more.
 Add the leeks to the soup along with some chopped carrots
 then add the chopped kale.
Simmer until the carrots are cooked and the kale is cooked as well.  Serve it with some fresh rye bread or a nice crusty roll.  I enjoyed it with some ryebread and a slice of Rullepølse.



You do add potatoes to this soup as well, but I didn't this time round and I didn't miss them either.

You can also add some rolled oats to the soup to thicken it up, but I don't remember Mom doing that. 
Here's the full recipe for my #SoupSaturdaySwappers soup for this month.


Yield: 4 servings

Green Kale Soup - Grønlangkål Suppe

prep time: 15 MINScook time: 21 MINStotal time: 36 mins
This is the soup of my childhood, rich with kale and carrots and a perfect warming soup.

ingredients:


6 cups Pork Stock
3 carrots, cut into coins and cut in half again
1 leek, white parts only, cut into rings
1 bunch Green Kale, chiffonaded
1-2 firm red potatoes, cubed
1 cup chopped cooked pork - Optional
Salt and Pepper to taste

instructions:


Pour the stock into a large pot and start to heat.  Add the carrots, potatoes leeks and kale and cook for about 20 minutes or until the carrots are tender and the kale is cooked.   Taste for seasoning and add more salt or pepper if desired.   Add the pork at any time during the cooking process if you wish.
Serve with either a piece of rye bread or a crisp bread roll.
Created using The Recipes Generator
Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. 
Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.


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Friday, December 8, 2017

Risengrød


I always make Risengrød Christmas Eve, cause I have to feed the Nisse, otherwise they'll play tricks on me all year long.  In our family we served it in a wooden bowl with a wooden spoon, never metal. And I do the same.  A generous chunk of butter on top and a good sprinkle of cinnamon sugar as well.

Last year I made my Risengrød, and since we were going to a Christmas Eve Party, I turned part of that into Ris'alamande.  Which I told you about in another post.
Risengrød with a nice knob of butter on top and sprinkled with Cinnamon Sugar. 

Tradition says you hide a whole almond in the Risengrød for someone to find, and the finder gets a special gift.  My family did this with the Risengrød on Christmas Eve. 

Not only was a whole almond hidden inside for a lucky person to find, but the person who found it, received a marzipan pig as a prize.  Although I don't remember getting a pig, but I do remember getting chocolate.  Mom would actually hide two almonds, and one of them would always end up in one of the grandchildren's bowls.  

Amazing how that happened.



I make my Risengrod the old fashioned way, I stir and stir and stir as it's cooking away. 

 You can actually see the rice start to expand as you're stirring.
Just before it's ready...
You can continue to stir it, up to 45 minutes, yes, really, 45 minutes.   Or you can do as we did growing up.  Mom would get it to the point just before the above picture, wrap it in a goosedown comforter and put it aside to finish cooking.  The rice would finish cooking in the residual heat and come out beautifully creamy.  Space was usually at a premium on the stovetop whilst cooking dinner.
yield: 4-6 servingsprint recipe

Risengrød

prep time: 5 MINScook time: 45 MINStotal time: 50 mins
Risengrød is a traditional Danish dish served at Christmas as part of the Christmas celebrations. It is also made and enjoyed throughout the year as the base for Risalamande.

INGREDIENTS:

  • 1 cup Arborio, sushi or short grain rice
  • 1 cup water
  • 4- 4 1/2 cups milk
  • 1 teaspoon Vanilla Sugar or 1/2 teaspoon Vanilla extract and 1 teaspoon sugar

INSTRUCTIONS:

  1. Add the water to a heavy bottomed pan, one which will hold all the milk and rice. Bring the water to a boil, add the rice, stir. Bring back to a boil, stirring constantly, then add the milk one cup at a time, continually stirring. Bring to a boil, simmer for about 40-45 minutes, stirring all the while. The rice will cook up and start to break down, and will make it very creamy looking. (My mom would also bring it to a boil, take it off of the heat and wrap it well in a goosedown comforter and set aside for an hour, this would enable the rice to continue to cook while not having to stir it constantly) Add the vanilla sugar or sugar and vanilla extract at the end and stir well. Serve with some butter, about a teaspoon or so on top and sprinkle with cinnamon and sugar.
 

Created using The Recipes Generator
Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.

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Monday, December 4, 2017

First Monday Favorites - December 2017 - 12

Boy did I have a difficult time picking my favorite dish from last month.  Between the Candied Ginger Sweet Potato Bundt cake 
 and my Thanksgiving cake, it was a tough choice.
Thanksgiving Sweet Potato Cake
It is First Monday Favorites time after all.  
What recipe did you make last month that surprised, delighted and blew you away with how good it was? 


Why does life have to be so hard?
I wavered between two cakes I made and then had to flip a coin.  
My Thanksgiving Sweet Potato cake won.
It might have had something to do with the frosting, cause I love my 7 Minute Frosting, but the cake itself was amazing. Moist, flavorful, bursting with dried cranberries and pecans.  A perfect cake for November. 
Thanksgiving Sweet Potato Cake


Here's where you share the one recipe you made last month that made your mouth stand up and say WOW.  You don't have to do a whole new post, unless you want to, just go ahead and link your favorite recipe from last month in the linkup.   

Check out what some of my fellow bloggers made and are sharing as their Favorite recipe from last month.


An InLinkz Link-up


Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
 
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.

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