Saturday, April 20, 2019

Aspargessuppe (Danish-style asparagus soup) for #Soupsaturdayswappers

It's April already, can you believe it?
Yeah, me neither, and it's also time for our Soup Saturday Swappers.
 
Camilla of Culinary Adventures with Camilla is our hostess this month and she suggested a theme of Soups made with Spring Produce.

And I know it's kinda cliche, but I picked Asparagus for my soup.
Asparagus Soup

It's plentiful at this time of the year, and it tastes great.  

When I can find it on sale, for a reasonable price we tend to eat it as often as we can.
I like the big meaty stems, not the thin grass-like ones, I just think they taste better.  
And...
I wanted to make another Danish Soup.
We Danes love  our Asparagus, we use it everywhere we can think of it, almost. 

With the exception of desserts. 
At least I haven't found a recipe using Asparagus in a dessert yet.   It could happen.

When I lived in Denmark I found out that white Asparagus is prized above the green.  My cousin's wife would go out to her Asparagus bed, and carefully heap more mulch and dirt around the sprouting Asparagus to keep it nice and white.  It also had the benefit of growing lovely fat little spears.
When I was growing it, I couldn't be bothered, and would go out to the Asparagus bed and watch them as they grew, and hurry up and harvest enough for a meal, several times a week.  I miss my fresh Asparagus bed. sigh.

Enough with the memories.
This soup is so good, and fairly quick to make and best of all, makes use of those ends that you usually discard. 

I have to admit to not only using my immersion blender to blend the soup, but I also did strain the soup to make it super silky and smooth.
Cooking the stems
Very important to temper the egg yolks, otherwise they make a bit of a nasty surprise in the soup.  I learned that the hard way with another soup. 
Asparagus Soup
 With just a drizzle of creme fraiche, not included in the original recipe, but not a bad idea either. You could also just use the cream as written.
Asparagus Soup
 Just for fun, I added a little freshly ground pepper to the top.  Can't say it added that much flavor, but it looked good.




Aspargessuppe (Danish-style asparagus soup)

Yield: 2 Servings
Author:
prep time: 5 Mcook time: 30 Mtotal time: 35 M
This light, bright soup can be served year round, using either fresh or canned Asparagus.

ingredients:

  • 1 lbs fresh asparagus (peel the tough ends if you like, reserving the peels)
  • 3-4 cups. Chicken Stock (you can also use Vegetable stock so long as it's not too strongly flavored)
  • 1 oz. butter, softened
  • 3 tbsp. flour
  • 2 egg yolks
  • 1 tbsp. cream (you can also use milk)
  • salt and white pepper to taste

instructions:

  1. Rinse asparagus and cut into bite-sized pieces. If you are using a bunch of asparagus, separate the tips from the stalks and reserve the tips. Put the asparagus stalks in a pot with the stock and cook until the asparagus is soft, about 10-15 minutes (if you have tips, add them for the last 5 minutes). 
  2. Remove the asparagus pieces from the broth and set them aside. Cream the butter and the flour together. Whisk the butter and flour into the hot stock and boil for 5 minutes.  This 'cooks' the flour, and you don't taste the raw flour. 
  3. In a separate bowl, beat the egg yolks with the cream or milk. Whisk in a little hot stock, this tempers it and prevents the egg yolks from cooking and getting stringy. Reduce the heat under the soup and return the egg-broth mixture to the pot, stirring constantly. It's important not to boil the soup now, or the yolk will curdle.
  4. Return the asparagus pieces to the soup and gently reheat. Season with salt and pepper
NOTE:  I like to peel the tough ends of the Asparagus stocks, and simmer the peelings in with the stock for a few minutes, then strain them out and discard the peel.  You can also simmer the peeled stalks in the broth and puree them before adding the asparagus tips.  I also elected to strain the soup, because I wanted it nice and silky and smooth.
Created using The Recipes Generator

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Friday, April 19, 2019

Fiskefrikadeller med Karry (Fish Cakes with Curry) for #Fishfridayfoodies)

WOW! another month has literally flown right by and it's time for Fish Friday Foodies again.  This month our hostess is Sue of Palatable Pastime and the theme this month is Fish for Good Friday. 
Fiskefrikadeller med Karry  (Fishcakes with Curry Sauce)

I've actually had a packet of cod pieces in my freezer and had been wanting to make some fish cakes from them.  I got inspired by a recipe at Piskeriset på eventyr  and then put my own spin on it as well.
I went to my Danish roots on this, cause I could and let's face it, Danes have a lot of great fish recipes.  My sister tells me they had these a lot in Denmark when she was younger, as you could go and purchase packets of fish parts relatively inexpensively.  I don't know if they still do that, but...

I didn't want to put curry into the fish cakes, but instead wanted to serve them with a curry sauce on top.  Curry sauces are quite popular in Denmark, and curry is added to a lot of recipes.  One of my favorites is this one, Karry Sild. 

 Finely chopped or minced cod.
cooking away
Fiskefrikadeller med Karry  (Fishcakes with Curry Sauce)
Had to do a close up
Fiskefrikadeller med Karry  (Fishcakes with Curry Sauce)
So good.


This recipe is great, and just different enough that maybe you can feed this to the non-seafood lovers in your house.  

Fish Cakes with Curry  (Fiskefrikadeller med Karry)

Yield: 2-4 Servings
Author:
prep time: 10 Mcook time: 20 Mtotal time: 30 M
Fiskefrikadeller or Fish Cakes are very common in Denmark.

ingredients:

  • 3/4 to 1 lb. firm white fish (I used Cod)
  • 1 egg
  • 1-/2 cup flour
  • Salt and white pepper to taste
Sauce
  • 1-2 tsp. Curry Powder
  • salt
  • 1 tablespoon flour mixed with 1 tablespoon butter
  • 1/2 cup milk
  • Ghee and Olive Oil for frying

instructions:

  1. Chop the cod into small pieces, using either a sharp knife or a food processor, making sure not to chop the fish too small, and remove any and all bones first.
  2. Mix together the chopped fish, seasonings, egg and flour.  Place in fridge to set up for at least an hour. 
  3. Heat the ghee and olive oil together and make small cakes of the fish mixture, and fry until golden on each side.  Serve with a dollop or more of the curry sauce on top and a salad for a complete meal. 
Created using The Recipes Generator

Fish Friday Foodies

Fish for Good Friday

Hosted by Sue Lau
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Tuesday, April 16, 2019

Fun Easter Ideas

I've been lax this week, skating on a post from last week, but I have a good excuse. 
I've been editing a book, and doing housework, trying to get caught up, planted some seeds, and just saw some little, teeny, weeny specks of green showing up in the pot I planted the basil, oregano and dill in.  
I'm excited, can't wait to see who won the race to germinate first.
I also re-potted my lemon tree, and a couple of Rangpur Lime trees. 
So... I was busy, and didn't make anything new apart from the Loquat Tiramisu Cake and the Roasted Radish Tart this month.

I've got another couple of great recipes coming up this week, but that's later on. 

In the meantime, I thought I'd share a couple of ideas with you on what to do with all those eggs, you've been decorating.
Or maybe you just hard cooked a few, just because.
That would be me.

Deviled eggs are always good, but why not have some fun and make these Deviled Egg Chicks? 
Guaranteed to have people going, WOW, how cute.
Best of all they taste great.Deviled Egg Chicks

And since it's spring, break out those little paper parasols you've been saving, and let those chicks have some shade.
Deviled Egg Chicks
I've been craving these eggs as well, in fact, I think I see them in my near future, as in lunch today?
They're called Skidne Æg, I call them Mustard Eggs in English.  
Ideally they should be cooked so that the yolk is still not quite set, but you can certainly make a yummy mustard sauce and serve them with hard cooked eggs.   Skidne  Æg


And if you're serving ham, why not try your hand at some of my favorite sauces to serve with ham. 

I also serve this with Corned Beef. 
Basically mix equal amounts of brown sugar and yellow mustard together and VOILA!!! a tasty sauce for the ham. 
You can also make some of my Raisin Sauce as well.  Either one is great with ham.Raisin Sauce

And for a few more ideas on what to do with that surfeit of hard cooked eggs, here's a couple more   Egg ideas.

Deviled Eggs with Capers and Salmon
 Deviled Eggs with Salmon, Capers and Dill
My friend Marge used to bring these to a lot of gatherings back in the day, and I make them from time to time as well.  She called them Egg Rolls.  

They would disappear fast, when she made them, we all looked forward to them.  And when I make them, they disappear almost as fast as her's did.
Marge's Egg Rolls

And there you have a couple of ideas for some of the leftover eggs. 

Sadly, I don't decorate eggs anymore, I don't have any young'uns close by who I can share the fun and messes with.  
But I will cook up a few this week, just because.




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Monday, April 8, 2019

Roasted Radish Tart for #BakingBloggers

It's time for the Baking Bloggers reveal today.   This month the theme is Baking with Spring Vegetables and I had a great idea.  I was going to use the chive blossoms on my chive plants, and make something really good out of them, and then I realized, they're not a spring vegetable. 
Hello, can anyone say 'whoops senior moment.'

Actually, don't.

But I realized that one of the first vegetables you can harvest in the spring are radishes, I've enjoyed many a handful of freshly pulled radishes, washed off quickly and scarfed down almost as quickly.
Those alongside the asparagus and baby beets are some of my favorites.
And as much as I love fresh, raw radishes, they are equally as brilliant, cooked.
Yes, cooked!
And when you roast them, WOOHOOO!!!!  although, my mouth says  "ERMAGERD!!, give me more."
Roasted Radish Tart

I used this recipe from Martha Stewart as an inspiration, sorta but then I went totally out of the box.

Radishes ready for roasting- this brings out a natural sweetness and a slight nutty flavor with pairs beautifully with the Gouda Cheese
Roasted Radish
If you see some empty space on the pan, it may be because I sampled a few pieces.
Roasted Radish
I've gotten slightly hooked on Cauliflower crusts lately.  This was spread out freestyle on parchment paper.  I made a ridge around the edges.
Cauliflower Crust
The roasted radishes spread on top of the cooked crust.
Roasted Radish Tart
After the bake, just before cutting the tart. 
Roasted Radish Tart
And since I'm the cook, I sampled. 
Roasted Radish Tart
And realized I needed to try and get some money shots.
Roasted Radish Tart
And so I played a little. 
Roasted Radish Tart
As I said, I did sample a couple of slices, I was only going to eat one, but it tasted so good, I had a second before I brought the whole thing to a gathering.  

Roasted Radish Tart

Roasted Radish Tart

Yield: 8-12 Servings as an appetizer
Author:
prep time: 30 Mcook time: 1 hourtotal time: 1 H & 30 M
This is a fun tart to make as an appetizer, or you could also serve it as a light meal with some crusty bread to accompany it. There are a couple of steps involved but it's actually pretty easy.

ingredients:

Radishes
  • 1 lb. Radishes
  • 1-2 teaspoons Olive Oil
  • salt
  • You can also reserve a couple of radishes and slice thinly to top the tart if desired.
Base
  • 1 small head of Cauliflower, riced, cooked and wrung dry.
  • 1 1/2 eggs
  • 1/2 cup shredded Gouda Cheese
Filling
  • 1 1/2 Eggs- beaten lightly
  • 1/2-3/4 cup shredded Gouda Cheese
  • 1/2 cup cream
  • 1 teaspoon fresh thyme leaves + 1/2 teaspoon for decoration if desired

instructions:

Roasting Radishes
  1. Preheat oven to 450 degrees. 
  2. Toss the cut radishes with the olive oil, and place in a single layer in a rimmed baking sheet.  Sprinkle with salt.
  3. Bake for 15 minutes, stir and bake an additional 20 minutes or until the radishes are cooked and lightly browned. 
  4. Set aside while the base cooks.
Base
  1. Rice the Cauliflower, cook until tender - I micro-waved mine for 3 minutes- let cool, then place into a cheesecloth or clean tea towel and wring it dry. You want to expel as much moisture as possible. After it has cooled, mix in the egg and cheese. Spread the mixture out either into a tart pan with a removable bottom or free style onto a rimmed baking sheet lined with parchment paper.
  2. Bake at 425 degrees for about 10 minutes, checking to see if it's done after ten minutes. It should be firm to the touch, and slightly browned on top. If not done, add another 3-5 minutes cooking time.
Filling
  1. Whisk together the egg, cream, cheese and thyme leaves.
Assembly
  1. Keep oven on at 425 degrees
  2. After cooking the base, remove from oven.  Spread the radishes evenly on top of the cauliflower crust.  Pour the egg custard filling on top, and spread out evenly.  You can also add some thinly sliced Radish on top if desired.  Bake for 10-15 minutes or until the filling is just set.   Sprinkle with the reserved thyme leaves.
  3. Slice into small pieces for serving as an appetizer or larger pieces for a meal.  This goes very nicely with some crusty bread as well. 
Created using The Recipes Generator



Baking Bloggers

Baking with Spring Vegetables

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Friday, April 5, 2019

Loquat Tiramisu Cake

I love it when friends gift me produce from their gardens.  My eyes lit up when a friend told me to come pick some Loquats, as their tree had a major bumper crop this year, but then she brought me a bag of fresh picked Loquats.
I sat and looked at them, and my mind immediately flew to making some preserves.  And then... the lightbulb went on and I knew I could use them in a cake.

This was my week to make a cake for the Legion Cake Raffle.  I bake a cake for them every other week, and it's raffled off, with the proceeds going into the community for various causes.   My little way of giving back, and best of all, I get to bake a cake.

I toyed with adding the preserves directly into the cake batter, but honestly, I'm not crazy about the taste or texture adding fruit preserves to cake batter.
Then I got another 'AHA' moment after tasting the fresh preserves I'd made, and I knew what I was going to do with them.
Loquat Tiramisu Cake

I'll share how I made the preserves in another post.
I had Mascarpone cheese in the fridge, as well as some cream cheese and I thought that maybe the creaminess of the cheese would contrast nicely with the preserves.
And I was totally and completely on point with that. 
I did taste test, cause ummm, just cause I thought it would taste good, didn't mean it would. 

My mouth went "ERMAGARD!!!!!" give me more,  and I had to stop the taste testing, cause I wanted to leave some of each for the cake.
TMI?
Here's the process, with the full recipe at the bottom.

The bottom layer with the holes poked into.

Loquat Tiramisu Cake
Brushed with Loquat Syrup
Loquat Tiramisu Cake
The Loquat preserves with the Mascarpone piped into a circle on top.
 
Loquat Tiramisu Cake
Second Layer with a light layer (almost naked cake) of Mascarpone on the sides and Loquat Preserves on top.
Loquat Tiramisu Cake
And this is how it looked after being cut.  This was so totally delicious. 
Loquat Tiramisu Cake




Author:
prep time: 30 Mcook time: 30 Mtotal time: 60 M

ingredients:

Sponge
  • 6 eggs
  • 150 gram sugar
  • 150 gram self rising flour
Filling and topping
  • 256 gram Mascarpone
  • 8 oz. Full fat cream cheese
  • 6 tablespoons confectioner sugar
  • 3 tablespoon. Heavy cream
  • 3/4-1 cup Loquat Preserves
Wash
  • 1/2 cup Loquat Syrup  (from the loquat preserves, or use a simple syrup with lemon or orange extract)

instructions:

Sponge
  1. Preheat oven to 350 degrees ( or 160C convection).
  2. Prepare 2 9" round pans , by greasing the bottom and laying a sheet of parchment paper on the bottom and greasing that as well. I use my Baker's Touch spray for this.
  3. Whisk the 6 eggs and sugar together for about 5-7 minutes, until foamy, light colored and almost doubled in size. It should leave a trail on top when the whisk is lifted. Sift the self rising flour over it and cut in lightly, using a spatula or large spoon. Pour into greased and parchment covered pans, and tilt it a little so that it is even, and bake at 350 degrees for 20 minutes or until the sponge has risen, is lightly browned and springy to the touch.
  4. Take out of oven, let it cool in the pan for about 5 minutes or so and flip out sponges onto a wire rack and allow to cool completely. Remove the parchment paper.
Filling
  1. Beat the Mascarpone cheese, cream cheese, confectioners sugar and cream together until smooth. You will get a creamy spread able frosting. Spoon it into a ziploc bag or a frosting bag for the next step.
  2. Place a cake round onto the serving plate when the cake is cooled. Poke holes into the surface of the cake with the smaller end of a chopstick. Brush with loquat syrup.
  3. Spread 1/2-3/4 cup of the Loquat preserves evenly over the cake. 
  4. Then using the bag with the mascarpone filling, pipe one quarter of the filling in strips 1/2 an inch apart on the sponge on top of the preserves.  Place the second sponge on top, and brush with some more of the loquat syrup if desired. Pipe another third of the Mascarpone on top,  Spread evenly.  Using the final third of the mascarpone filling, spread a thin layer on the outside of the cake.   You can then decorate the top with some more of the Loquat preserves if desired.   
Created using The Recipes Generator

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Monday, April 1, 2019

First Monday Favorites - April 2019 - 29

 It's time for First Monday Favorites.
This is the time when you link up your favorite recipe from last month and share it.  Not the recipe with the most views, but your own personal favorite.

First Monday Favorites
And do I have a favorite to share.
In fact, I like these so much, I made them several times last month.  And they're slated to be made again this month as well.
And to think I used to not like Cauliflower.

I did actually cook and make a few new things last month, but I had to go with these Cauliflower Tortilla Shells. 
Cauliflower Tortilla Shells

Taco made with Cauliflower Tortilla Shells
Taco made with Cauliflower Tortilla Shells

I had them a couple of times on Taco Tuesday with the usual meat filling and even made some incredible Margarita Shrimp Tacos with them.   These were for my Fish Friday Foodies theme this past month.  And they're making a repeat, soon as well.

Margarita Shrimp Tacos

Can you tell I'm a little in love? 

Just slightly.

And...
You can even heap grated cheese on top of any leftover tortilla shells, and broil them for an open faced tostada.  OMG good. 


You are invited to the Inlinkz link party!
Click here to enter

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