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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Thursday, November 30, 2017

Candied Ginger Sweet Potato Bundt with Rum Toffee Sauce

This cake is the result of a sleepless night.
Candied Ginger Sweet Potato Bundt with Rum Toffee Sauce
Not really, but I was trying to think of a cake to make for the Legion Cake Raffle, I make a cake every other week and donate it for them to raffle off.   I don't really like to do repeats, other than my Chocolate Cake.
I was torn between these two cakes, the Candied Ginger and Pumpkin Cake and the last one I did which I called a Thanksgiving Sweet Potato Cake, and then got that WOOHOO!!!! AHA!!! moment and decided to combine them.
Candied Ginger Sweet Potato Bundt with Rum Toffee Sauce

Candied Ginger Sweet Potato Bundt with Rum Toffee Sauce

Candied Ginger Sweet Potato Bundt with Rum Toffee Sauce
So for your dining pleasure I present the Candied Ginger Sweet Potato Bundt with Rum Toffee Sauce with lots of  Chopped Dried Cranberries and Pecans sprinkled along the top. This was such a great cake.
Candied Ginger Sweet Potato Bundt with Rum Toffee Sauce


Yield: 1 bundt cake

Candied Ginger Sweet Potato Bundt with Rum Toffee Sauce
Candied Ginger Sweet Potato Bundt with Rum Toffee Sauce

prep time: 20 MINScook time: 45 MINStotal time: 65 mins
This is a great way to add some more sweet potato to your diet, not to mention it tastes wonderful. The addition of the cranberries and pecans adds to the festive feel.

ingredients:


  • 2 cups self rise flour
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1/2 cup butter
  • 3 eggs
  •  1 1/2 cups cooked, mashed sweet potatoes
  •  1 1/2 teaspoons ground cinnamon
  • 1 tsp. ground cardamom
  •  1/2 tsp. fresh ground nutmeg
  •  3 tablespoons finely minced candied ginger
  • 1  cup finely chopped pecans
  • 1  cup dried cranberries
  •  2 tablespoons dark rum
  •  3/4 cup molasses
  • 1 cup boiling water
  • 1 tsp. baking soda
  • 1/2 cup each, chopped dried cranberries and pecans for topping cake
Buttered Rum Toffee Sauce
  • 1 stick butter (1/4 lb.)
  • 1 cup dark brown sugar, firmly packed *
  • 1/2 cup heavy whipping cream
  • 3 tablespoons rum (add more if you like)

instructions:


  1. Preheat oven to 350 degrees, grease and flour a 9-10 inch bundt pan. Sift together the flour and  spices, and add the pecans here as well,  set aside. Add the molasses and baking soda to the boiling water, then stir in the chopped candied ginger, set aside for a couple of minutes to cool. Add the pumpkin puree, let sit til cool. Add the 1 cup of cranberries to the rum and let sit while the molasses mixture cools.  Cream the butter and sugar together until light and fluffy, then add the eggs, continue to beat for another minute or so, until it's lighter in color. Add the cooled molasses mixture to the creamed butter and sugar, mix at low speed until combined. Add the cranberries and rum, and mix.  Then fold in the dry ingredients until they are barely moistened. Much like making muffins. Pour or spoon into the bundt pan and bake for 35-45 minutes until the top of the cake is firm and springs back to the touch and a toothpick inserted into the cake comes out clean. Let sit for 5 minutes after removing it from the oven, place a plate over the pan and invert it. The cake should come right out. Let sit to cool while you prepare the toffee sauce.
Buttered Rum Sauce
  1. Combine the cream, sugar and butter in a small saucepan. Over medium-high heat, whisk the ingredients together and let it come to a boil. Turn the heat down to medium and continue to cook, stirring constantly for 12-15 minutes until the sauce thickens. I use a spoon and check to see if it coats the back of the spoon, as soon as it does, stir in the Rum. Whisk together and let cool. It will thicken even more as it cools. Pour over cake just before serving.
  2. Sprinkle top with the chopped cranberries and pecans after you pour the toffee sauce over it. 

notes

* If you don't have any dark brown sugar, you can add a teaspoon of molasses to the sugar and mix well.
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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Sunday, November 26, 2017

Tapas for November 2017

I was just trying to remember just how many Tapas Nights we've hosted, and I've lost count.  Just as I've lost count of all the great foods that some of our fantastic cooks have brought and shared with us. 
I feel as if I'm a very lucky person.  These are just some of the food that was brought and shared last night.  And as usual, I missed a couple of pictures, and took some that were too blurry to share as well. 
And I get to play with food as well.  Even if yesterday wasn't one of my best days in the kitchen. 
I'd baked a loaf of ryebread, which turned into a rye brick, because for some reason I forgot to add the yeast to the sourdough starter and didn't realize it until the bread was half baked.  I'll tell you how brick like it was, my good slicer is now my not so good slicer, I had to get out the heavy duty combo slicer and cleaver just to cut through the crust.  Good thing I had some ryebread in the freezer I was able to pull out and use.
And then there was the 'incident' with the egg whites.  I was busy beating the egg whites for the dessert, Citronfromage, when somehow I lost my grip on the bowl and the partially beaten egg whites cascaded over the counter, the front of the cabinets and onto the floor.  And on me as well.   I got it cleaned up, grabbed the last pasteurized egg out of the fridge and managed to get yolk into the white as I separated it.  Whites do not whip when they're combined with egg yolk.  OK, onto plan C. Well, B didn't work.  I grabbed two more eggs out of the fridge, separated them just fine and proceeded to beat them to a nice fluffy state, folded them into the rest of the dessert.   Of course while I was cleaning up the egg whites the timer went off on the stove and the Scottish Sausage rolls were ready.  I had to leave them for a minute or three longer than needful, but luckily they just got a little bit browner.
Let's not forget the Ciabatta bread.  They were a little on the flat side.  But they tasted good.  I'll share that recipe another time, as soon as I make them again.
Well, now that you've heard about my bad day, let me share my great evening, at least the pictures I took of the food.














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Monday, November 20, 2017

Pimento Cheese

I have to admit I'd never heard of Pimento Cheese until we moved to the south.  And I also have to admit to looking at it with a touch of suspicion. 
Pimento Cheese

I know, right?   I'm a Dane and we eat and love stuff like Liverpaste and Pickled Herring and all kinds of good stuff like that.
But there was something about this cheese mixture that made me look at it sideways and with suspicion.
I really don't know why.
Then I got brave one day and ordered a Pimento Cheese sandwich in a restaurant and it was pretty good.
OK, so it was really good.
After that if someone brought some Pimento Cheese somewhere I'd eat it.   I tried buying some pre- made cheese once but it was awful.

Then somehow I got a wild hair the other day and decided to try making some and I shared it with some friends, who are southern and they said it tasted pretty authentic, so I thought I'd share it here.
Pimento Cheese

Pimento Cheese
And did I mention you can use it to make an awesome grilled cheese sandwich? 


Yield: 1 1/2 cups

Pimento Cheese

prep time: 5 MINScook time: total time: 5 mins
Not only can you serve this with crackers for a nice appetizer but you can also make an incredible grilled cheese sandwich with it.  

ingredients:


  • 2 cups finely shredded sharp cheddar cheese ( I used a mixture of Cheddar and Monterey Jack)
  • 1 jar (4 oz) diced pimento
  • 1/4 - 1/2 cup good heavy mayonnaise, enough to moisten ( I like Dukes brand)
  • 1 small shallot, chopped
  • 1 teaspoon hot sauce (you can always add more)

instructions:


  1. Mix all the ingredients together and place in the fridge for at least an hour, this lets the cheese and mayo and pimento get acquainted. 

notes

Serve this with crackers or lightly toasted bread.
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.
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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Saturday, November 18, 2017

Potage Parmentier for #SoupSaturdaySwappers

It's time for Soup Saturday Swappers and this time round Sally of Bewitching Kitchen is the inspiration and the hostess for this month.  She wanted us to do a French or French inspired soup.
My final soup inspiration was by Julia Child and you can't get too much more french than that.  OK, so she was an American, but she learned how to cook French Cuisine and shared her knowledge and her expertise.  I make a version of French Onion soup all the time, but I've already posted about that.
 
Potage Parmentier with Beet Tops and Arugula

All righty then, I was all set with making a Soupe au Pistou for Soup Saturday Swappers but then decided against it cause I'm just not that fond of basil. sigh 
Then I decided on a Shrimp Bisque but talked myself out of it. (I did a lot of deciding against soups this month)
However, I had boiled up a pot of red potatoes and I also had a ham bone which had been cooked up with some leeks and carrots for a pea soup I was making, and then I decided on a Potage Parmentier.
Which is just a fancy way of saying Potato Soup.
Leeks

Potage Parmentier before blending
 It looked a little bland and tasted bland as well.
 So I went into the fridge and found some goodies to add. Beet tops and some arugala that I chiffonaded,  (A friend let me loose in her garden with a pair of scissors the other day.  I still have some Bok Choy, Kale and Chard left to devour).
and then wilted them for just a couple of minutes in the heat from the soup, and after I took the picture drizzled some cream on top.

This is loosely based on a Julia Child recipe I got from here .
I did change it up a little.  Cause I could.

And I wanted to add this.  You can add some finely diced ham to this and use the immersion blender to whizz it all together.  I just had some that way. 
Yield: 4 servings

Potage Parmentier or Potato and Leek Soup

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
This is a rich,filling soup that hits the spot for a lunch or dinner.

Ingredients:


  • 4 - 4 1/2 cups Ham Stock
  • 4-6 small potatoes, cooked til soft.  Russet are best for this.
  • 2 leeks, whites and the pale  green, sliced
  •  2 garlic cloves, minced
  •  1/2 cup heavy cream divided in half
  • Fresh ground pepper
  •  Opt.  1/2 tsp. salt
  • 1 tablespoon ghee or butter
  • Chopped chives for garnish if desired
  • 1/2 cup chiffonaded beet leaves and arugala

Instructions:


  1. Cook the potatoes and garlic  in the ham stock until soft.  Saute the leeks in the butter until softened, but do not let them brown.  Add them to the potatoes and ham stock and continue to cook until softened.   When it's all cooked, taste for seasoning and add pepper and salt to your taste.  Using an immersion blender, blend it til smooth.   Add the beet and arugala leaves and let sit for a couple of minutes. Turn off the heat, and add half the cream.  If too thick for your taste, add a little more cream or milk.   To serve, ladle into bowls and top with the chopped chives, beet leaf stems and a drizzle of cream.  Serve with crusty rolls.
  2. I tasted this and added some finely chiffonaded Beet leaves and Arugala that I'd gotten from a friend as I thought it needed 'something' more and tasted it again, and finished my bowlful and life was good.
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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.
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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