Friday, April 28, 2017

Flæskesteg med svær (Pork Roast with Crackling)

I have a sure way to start a fight with a Dane.  Make a Pork Roast and cut the rind off and throw it away before roasting the meat.
You will be sworn at, castigated and they will wonder out loud just what kind of an idiot throws away almost the best part of the roast.
Flæskesteg med svær (Pork Roast with Crackling)

Make a roast and not have enough flæskesvær to go around.  

Flæskesvær?  That's what we call the magic that happens when you do a pork roast with the rind on.   

I made a roast the other day and giggled to myself, cause I was the only one eating the flæskesvær.  

I didn't have to share with anyone. 
Other than the dog.

I used a shoulder roast for this but it would be better to do a boneless pork loin.  Especially if you can get one with the skin on. And if you can't, sometimes you can sweet talk the butcher into selling (or giving), you a piece of skin. 
My mom could make this and have the flæskesvær come out perfect just about every time.  
Me, I have a little difficulty sometimes but finally got it almost just right.   (it sat under the broiler for about 30 seconds too long, otherwise, it would have been perfect.)
Flæskesteg med svær (Pork Roast with Crackling)

My mother (Mor in Danish), used to score the rind and salt it, then let it sit in the fridge, uncovered overnight.   I didn't do that.   
But I did use some kosher salt, which I think she probably would have used if she'd had it.  
Let me share some pictures and then the recipe. 
First the roast, naked and ready for its moment in the sun, or oven in this case.

 Scoring the rind.  There's a lovely thick layer of fat under the rind here, which is a good thing.

  The rind after being scored and rubbed with kosher salt.  I used my fingers and rubbed in between each cut. 

 And the end result, almost perfect cracklings, moist tender roast and a very happy cook.

yield: Serves 4-6print recipe

Flaeskesteg med svær(Pork Roast with Crackling)

prep time: 15 MINScook time: 3 hour and 30 MINStotal time: 3 hours and 45 mins
This is the traditional way of preparing a pork roast in Denmark, and I do it the same way my mother did. I score the pork rind, rub salt into it, then place it in the oven to roast slowly for a couple or three hours. Traditionally, you use a boneless Pork Loin, but shoulder roasts are also used.


  • 2-3 lb Pork Shoulder or Pork Loin Roast with the rind left on.
  • 1-2 teaspoons kosher salt
  • 1/2 cup water


  1. Take the pork roast out of the package, pat it dry and then using a sharp knife, cut the rind almost all the way through to the meat, in strips.  
  2. Rub the salt in between the cuts and place the roast in a baking pan with sides.  
  3. Roast at 350 degrees for about 3 1/2 hours or until the internal temp reaches 165 deg.   The 'cracklings' on top of the roast will have turned nicely brown and will show little bits of bubbles. If the rind is not crisp, place the roast back in the oven under the broiler for about 3-5 minutes, monitoring it closely.  The heat from the broiler should finish crisping up the crackling.  
  4. Remove roast and place on a carving board or onto a plate. 
  5. Pour the 1/2 cup water into the pan the roast cooked in, this releases the fond and the drippings that you make the gravy from.  
  6. Let the roast sit for 15-20 minutes before carving, it needs a rest.
  7. Serve with Red Cabbage, Brunede Kartofler, or plain boiled potatoes and the gravy made from the drippings. 
Hygge - Danish Food and Recipes would be a great gift for yourself or 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.  
Nibbles and Bites which is a collection of Appetizers is also now available on Amazon, in paperback or as a Kindle ebook.
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 © 2011-2020, with all rights reserved thereof.


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Monday, April 24, 2017

Blackberry Jam Trifle

It's been many years since I've made a Trifle.
Such an interesting word, Trifle, a lovely layered dessert, full of custard and topped with whipped cream, with notes of fruit and jam and a touch of booze.
Blackberry Jam Trifle

And depending on where and when you first encountered a trifle, it can be served with layers of jelly or jellied fruit or jam or a combo.
The cake layers can be everything from a pound cake, an angel food cake or a Madeira cake, sliced and layered, or ladyfingers or ? 
I spotted a package of Ladyfingers at Trader Joe's awhile back and went TRIFLE!!!  At least the little imaginary light-bulb sitting over my head flashed.
OK, so I was the only one who saw it.

This past Easter we were invited out to dinner and I asked if I could bring the dessert.   I had a use for those Ladyfingers and a purpose and best of all, an excuse to make a trifle.
Here's the pictures and the recipe follows.
Dipping Ladyfingers in jam

Dipping Ladyfingers in jam
Ladyfingers and jam in bottom of bowl
Ladyfingers and jam on top of one layer of custard
Layered Trifle in fridge
Blackberry Jam Trifle, side view
And it was so good, I had the leftovers for breakfast.
It had milk and fruit and a little carbs, so...
Blackberry Jam Trifle

I love a jam trifle, it's probably one of the easiest trifles to make. 
And....  Drum roll please...
This recipe got featured over at Miz Helen's Country Cottage
Miz Helen’s Country Cottage
yield: Serves 6print recipe

Blackberry Jam Trifle

prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins
This classic English dessert is easy to make, delicious to eat and will fit almost any occasion, from a High Tea to a Birthday Celebration, dessert or just because.


  • 1 package Ladyfingers
  • 1/2 cup Sherry + more if needed
  • 1/2 cup seedless Blackberry Jam
  • 3 cups prepared custard
  • 2 cups whipped cream
  • 1 tablespoon confectioners sugar
  • 3 tablespoons Bird's Custard Powder
  • 3 tablespoons Sugar
  • 3 cups milk


  1. Prepare Custard according to directions on the Bird's Custard Powder can or make 3 cups custard from scratch. Set aside to cool. 
  2.  Measure out the sherry, place in a shallow bowl, then take the jam out, place in a saucer and mash it with a fork to break it up a little. You can also heat it a little to make it more liquid. 
  3. Open package of ladyfingers, or if using a cake, cut it into small squares, 1-2 inches by 1-2 inches in diameter. 
  4. Brush or dip the cake into the sherry and then either brush or spread a half teaspoon of jam on each ladyfinger. 
  5. Place a layer in the bottom of a clear glass bowl. When one layer has been done, pour 1 cup of custard evenly over the top of the cake layer, then do another layer of cake and jam. Pour the second cup of custard over that layer and repeat with the final layer. (my package of Ladyfingers contained 4 pouches, for a total of 20 ladyfingers. I used all of them.)
  6. Pour the third cup of custard over the final layer, place a piece of plastic wrap over the top and refrigerate for one hour or so. 
  7. When ready to serve, whip up 1/2 pint of heavy whipping cream, sweeten with one tablespoon Confectioners sugar and dollop on top of the Trifle. Serve.
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Saturday, April 15, 2017

Carrot and Kohlrabi Surprise Soup

It's time for Soup Saturday Swappers again and this month we're featuring Root Vegetables in a soup.

I'm not too sure if Kohlrabi counts as a root vegetable but I know carrots do.   At any rate, I had some lovely gelatinous pork stock and the Kohlrabi along with the carrots and I  put them together in this soup.
Due to the pork stock this is not vegetarian, but I think you could substitute a good hearty vegetable stock for the pork stock.  And if you're wondering what the surprise in the soup was, it was the goat cheese.  When I made the soup, I tasted it, and it was missing, something.  So I searched the fridge, top to bottom, and when I saw the goat cheese sitting, waiting, somewhat patiently, I wondered how it would go in the soup.
SURPRISE!!!! It made itself to home, cuddled up to the kohlrabi and the carrot and they became BFF's.
I would have topped off the soup with some creme fraiche, but I ate it all last week, and this whipping cream was just sitting there and had nothing better to do, so I persuaded it to join the rest of the gang.  And it was happy.
I love these square bowls, and couldn't make up my mind which one set off the soup better.  So I used both.
I'm the one who does the dishes in this house, or at least loads the dishwasher so I get to use as many dishes as I want to.

 The lovely gelatinous pork stock, notice, very little fat in it.
 Sweating the onions,
 Caramelizing the carrots a little, this adds such a lovely note to the soup
 All the veggies, simmering away
 You gotta dip some bread, this is a rye bread I made this past week. 
 What can I say, I love to dip bread into soup. 

yield: 3 servingsprint recipe

Carrot and Kohlrabi Soup

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
This light and tasty soup is perfect as a sipping soup for a nice light lunch or dinner or snack.


  • 5 cups Pork stock (can also use vegetable stock)
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 Kohlrabi (peeled and chopped)
  • 2 tablespoons EVOO, divided
  • 3 oz. goat cheese
  • 1 tablespoon Chives
  • Fresh ground pepper
  • 4 teaspoons Heavy Whipping cream (one per bowl
  • 1 teaspoon Sherry per serving (optional)


  1. Heat soup stock to almost boiling. 
  2. Peel and chop the onion and sweat it in a pan with 1 tablespoon EVOO until they just turn translucent. Add them to the stock. 
  3.  Then heat the remaining tablespoon EVOO over medium high heat and add the peeled chopped carrot and caramelize the carrot, just til it turns a nice golden brown. While the carrot is caramelizing, peel and chop the kohlrabi and add it to the simmering stock. As soon as the carrots have turned a little more brown or golden, add them to the soup and continue to cook for about 20 minutes or until the vegetables are cooked through and soft. 
  4. Take off of the heat, and let sit for 5 minutes, then use an immersion blender to break up the vegetables and make a lovely smooth soup. As soon as it's all blended, add 3 oz of crumbled goat cheese, and blend again. Taste and correct the seasoning here. I like a nice grind of black pepper. 
  5. Pour into bowls, garnish with a sprinkle of fresh chives and drizzle a teaspoon of whipping cream around the top. Serve with a nice crusty bread if desired.
  6. **FYI** A spoonful of sherry stirred into the soup just before garnishing it, takes this over the top.  Could then be served as a starter, with a small cup for each person at a dinner party.  
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 This month the theme was Root Vegetables and it is hosted by Wendy of  A Day in the Life on the Farm.
If you'd like to join us, head on over to Wendy's blog, leave her a comment and she'll tell you how to join in with us. #soupsaturdayswappers
 Next month the theme is English Soups, and I think I've already got one in mind.
But for now, check out the other soups.  
An InLinkz Link-up

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Thursday, April 13, 2017

Easter Ideas

Easter's coming up, and if you have a glut of leftover hard cooked eggs, I've got a couple of ideas for you.

Personally, I love deviled eggs, just about any way I can get them.  And I have fun making them as well. 

And these little Easter Chicks are not only delicious, but fun to make and eat as well. 
 I made some Caper and Smoked Salmon Eggs for Tapas last month and they were AWESOME!!   A little more upscale way to serve a deviled egg, but totally delicious.

And I've got my Danish side as well, in fact I had some just the other day.  Skidne Æg.  Basically a hard cooked egg served in some Mustard Sauce.   You warm the egg up in the sauce and eat it. 
Skidne Æg

And if you're on the egg salad wagon, try these 'Egg Rolls' my friend Marge makes.  There is only one problem with them.  You have to get out of the way after putting the platter down, especially if you've served these before.  Cause, they're that good, and people rush up to get some and you can get knocked out of the way easily.   (and pardon the post, but it's one from when I first started this madness called a food blog.  I'm going to be revisiting this recipe in the future, in other words I'm making this again, soon.)

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Tuesday, April 11, 2017

Boat Club for April 2017

As you may know we have a monthly potluck which we call Boat Club.  
It's held at the local Boat Club building, hence the name.
And we all make and bring food and sit and eat and socialize and generally have a good time.  And the food is always good.
There's always a great variety of food brought as well.  Last night was no exception.
There were Deviled Eggs...
Deviled Eggs
 And some Bow Tie Pasta in a spicy Cheese Sauce
Bow Tie Pasta in cheese sauce
We had some lovely Roast Pork,
Roast Pork
And an interesting Zucchini Casserole
Zucchini Casserole
As well as a Pasta Salad
Pasta salad
And some Shrimp Fried Rice
Shrimp Fried Rice
as well as this Broccoli Salad
Broccoli Salad
And some sliced Ham, which was moist and flavorful.
Sliced Ham
 And then there was this Asian Salad, which was good as well.
Asian Salad

And there were desserts...
Fruit Salad
Fruit Salad
Bourbon Cake
Bourbon Cake
A Turtle Pie
Turtle Pie
And I made my Three Way Chocolate Cake and had fun decorating it.  And I finally got to taste it.  I did taste a couple of cupcakes made from this recipe, but never got a slice of it until now.  I've been making it and giving it as a prize for Cake Raffles.   This time round I put custard in as the filling between the layers.
Three Way Chocolate Cake
And the obligatory shot of my plate...
Potluck plate
I had to taste everything...  And it was all good. 
All of it.

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Sunday, April 9, 2017

Deviled Eggs with Capers and Salmon

Last month for Tapas I made not only some awesome Smørrebrød using Smoked Salmon Gravlax style, but I also made up some Deviled Eggs with Smoked Salmon.  I did leave some bare in case someone didn't want to eat the Smoked Salmon. 
Deviled Eggs with Salmon, Capers and Dill

These weren't ordinary eggs, they were gussied up with capers and lemon, and then I topped some of them with the Smoked Salmon.

They were so good.

And if you're looking for ideas on what to do with all those leftover hard cooked eggs, this would be a good recipe to have.
Fresh chopped dill

Egg filling for Deviled eggs

Egg mixture for deviled eggs with fresh dill

yield: 1 dozen eggsprint recipe

Deviled Eggs with Capers and Salmon

prep time: 20 MINScook time: total time: 20 mins
Danes love their smoked salmon and can think of a myriad of ways to use it. I've topped Smørrebrød with salmon and also Deviled Eggs.


  • 1 dozen hard cooked eggs
  • 2 tablespoons finely chopped capers
  • juice from one lemon
  • 1 tablespoon chopped fresh dill  + more for garnishing
  • 1/2 cup (or more) mayonnaise
  • 1/2 teaspoon fresh ground pepper
  • 1 oz. Smoked salmon, cut into strips
  •  1/4 teaspoon Paprika (for the eggs without the salmon


  1. Cut the eggs in half, remove the yolks and set the whites aside. Mash the yolks using either a ricer or the tines of a fork. Chop the capers, and juice the lemon. Add them to the mashed egg yolks and then add the mayonnaise. Mix together until you have the consistency you like. Add more mayonnaise if you wish. 
  2. Pipe the mixture into the reserved egg whites using a pastry bag fitted with a star nozzle or place the egg yolk mixture into a ziplock bag and cut one corner out. 
  3. Drape the filled eggs with a strip of smoked salmon, and a piece of fresh dill and serve.  If you leave some bare of salmon, sprinkle with a little paprika.
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