Mørbradgryde - Danish Pork Stew

 I remember my Mor (mom) making this dish as a kind of special company, celebration meal.  And I kinda wonder why? 

Cause it's dead easy to put together and totally delicious to eat as well. 

What is this amazing dish?  It's called Mørbradgryde in Danish, but the basic translation is Pork Stew.  Let me break down the word.    Mørbrad is pork tenderloin, and gryde refers to a pot that it is cooked in, so pork tenderloin cooked in a pot.  Just your basic stew. 

Honestly, this is one of the easiest dishes to put together, and makes you, as the cook look amazing.  

Which never hurts.  

Personally I love getting compliments on my food, even when I've not slaved over a hot stove cooking all day.   

Did I mention how easy it was?  

It bears repeating.   It's easy.  And very forgiving as well.   I've made it with lots of mushrooms, fewer mushrooms, more cream, less cream, more sausages (various kinds), you get my drift.  You need to make it your own.   The constants here are the ingredients.   And you can have a company worthy dish on the table in less than an hour.  

Serve with your carbohydrate of choice.  Whether it be noodles, rice or mashed potatoes, it's all good.  I like serving it with buttered egg noodles, but as I said, any kind of noodles are good, mostly. I'm not fond of spaghetti noodles with it, but that's a personal preference.  You do you.   

To start with, prep the tenderloin by using a very sharp or boning knife to remove the silverskin.  You can just use the tip of the knife to cut under it.  It can almost literally be peeled away, with the help of a very sharp knife.   You don't really want it, as it does not cook away and makes the tenderloin tough. 

After removing the silverskin, cut the meat into 2/3 -1 inch slices and then quarter the slices.

The finished dish, Mørbradgryde.

 

Mørbradgryde - Danish Pork Stew

Yield: 4-6

Author: Sid's Sea Palm Cooking adapted from many recipes

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

This is an easy-peasy, quick company-worthy dish that comes together quickly and is ready to serve in less than an hour.

Ingredients

• 1 Pork Tenderloin, 1 lb. size - with silver skin removed and cut into chunks
• 8 oz. Bacon strips cut into lardons (cut into pieces),
• 8 ounces white button mushrooms, sliced
• 8 oz. cocktail wieners, or European style franks cut into quarters
• 1 16 oz. can chopped tomatoes
• 2 onions, roughly diced
• 3 carrots (diced or cut into coins
• 1 cup heavy cream
• 1 tsp paprika
• 1 tsp dried thyme- or 2 sprigs fresh thyme - remove after cooking
• Salt and Pepper to taste
• Chopped chives to serve, totally optional

Instructions

1. Turn oven on to 350 degrees
2. Prepare the meat by removing the silverskin and cutting it into 1 -2 inch chunks
3. Peel the carrots and cut them into coins, then cut the onion up, and set aside.
4. Take the bacon strips out, and cut them into roughly 1-inch-wide lardons or pieces.
5. Heat up a Dutch oven or heatproof casserole on top of the stove. Add the bacon, and let it cook for a couple of minutes to render out the bacon fat a little. Then add the cut-up pork, let it brown on all sides, stirring constantly. Finally, add the onion, mushrooms, and carrot pieces. Cook them for about 4-5 minutes, stirring constantly to keep them from browning too much. Finally, add the can of tomatoes and spices and stir together. Let it come to a simmer, then add the cream and cocktail sausages, stir together, place a lid on it, and put it into a 350-degree oven to finish cooking. You can also turn down the heat and let it finish cooking on top of the stove, on a very low heat, for about 40 minutes, either on the stove top or in the oven.
6. Serve over rice, buttered egg noodles, or mashed potatoes and sprinkle a few cut chives on top to serve.

Notes

You can easily double this recipe. If you love mushrooms, simply add more, if you want more carrots, just add them. I love making this with heirloom carrots, cause I like the different colors of carrots, but regular orange carrots are just fine as well.

Estimate only

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Boller i karry (Meatballs in Curry Sauce)

Mom didn't make this dish a whole lot, but when she did, I really enjoyed it.  I also realized it had been a long time since I'd had this. 

Since I had all the ingredients, handy, I decided to go ahead and make it.   Even though I knew that it was way more than I could eat in one sitting or two or three.  

I'm talking Boller i Karry - Meatballs in Curry Sauce. 

However, the meatballs freeze beautifully and I now have enough for a couple more dishes. 

Here's a couple of the progress pictures. 

meatballs simmering, and some of the onion escaped the meatballs, but they just added to the flavour.

apples and onions, with the curry added

Sauce with apples and onions

Cooked meatballs - don't look like much, but they do have a nice flavour.  And these were a touch on the big side, but I ate them anyway.   And froze the rest using my Foodsaver. 

I'm thinking soup, specifically this soup, Klar suppe med kødboller og melboller.  Soup with meatballs and dumplings.  I made some lovely pork stock the other day, and froze it, so I'm set to go.  I'll tell you how I made that in another post.

I also have enough meatballs for this dish, Boller i Selleri (Meatballs and Celeriac), just as soon as I find some celeriac for sale.   Not an easy task I tell you.  But when the mouth wants some, it wants it.  

Boller i Karry

Yield: 2-6

Author: Sid's Sea Palm Cooking

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

This is a true taste of my childhood, grownup style.

Ingredients

• 1 lb. unseasoned ground pork
• 1 small minced or grated onion
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup flour
• 1/4 cup milk

Sauce

• 1-2 cups liquid the meatballs cooked in
• 2 tablespoons butter
• 2 tablespoons flour
• 1-2 teaspoons mild or hot curry powder
• 1 apple, peeled and finely diced
• Opt. add 1/2 mild onion, finely diced or minced
• 1 tablespoon butter (to cook apple in)

Rice

• 1 cup uncooked rice, cooked according to instructions on package.

Instructions

Meatballs

1. Place the meat, onion, eggs, milk, flour, salt and pepper into the bowl of a stand mixer. Mix together for about 5 minutes.
2. Bring 4-6 cups lightly salted water to the boil using one teaspoon of salt, then turn down to a light simmer. (salting the water is optional, but it does help the flavour).
3. Form the meatballs into quenelles (think small football shapes), and place into lightly simmering water. Do not let boil. If it looks like it might boil, throw a couple of ice cubes in to keep it to a simmer.
4. Cook the meatballs until done, about 10 minutes.
5. Take meatballs out and let drain, reserving the cooking water.

Sauce

1. Peel and dice the apples and set aside. If using onions, peel and finely dice them as well.
2. Melt 1 tablespoon of butter in a saucepan and add the curry power and the apples and onions if using them. Let saute until the apples are softened and onions are cooked through, about 5-9 minutes. Adding the curry powder to the sauteing apples and onions, helps the curry flavour to bloom.
3. Add the 2 tablespoons butter and flour to the pan and stir together with the curry, apples and onions. Add 2-3 cups of the reserved cooking liquid (from the meatballs), and whisk through. Let cook for a couple of minutes to thicken. I used my immersion blender at this point and make a smooth sauce. You can leave the apples in little chunks if you wish. Simmer for up to 5 minutes, taste and adjust seasonings at this point and add more salt if needed.
4. Add in the cooked meatballs and heat through. Serve with Rice or noodles if desired. We always had rice, so that's my carb of choice.

 Notes:  Traditionally this is made with mild curry powder, but I like it spicy so I used a spicy curry powder mixture.  

You do need to season this to your own taste.  Want more salt, add more, need more butter, use more.  Make this to your taste.

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Baked Flounder Filets with Asparagus and Mushrooms

 How about something a little different?  

My brother made this for me on my last visit and very kindly shared the recipe, well, he made a copy of the recipe, and luckily for me I read Danish.  Cause this is a Danish dish.   

And it's easy to make and ready in under an hour.  Not complicated at all.  A perfect company dish.  

I made this for my birthday this year, and invited friends over, so yes it was a company dish.  

My brother served this with Saffron Rice, but did not make the sauce.  I did, make the sauce, cause why not? 

I also have to tell you, I almost licked my plate, but refrained cause I had guests.    It's just plain considered rude to do so in the company of others, but you can do it if you like, cause I'll never tell.   

Here's a few pictures of the process.

and after sweating them in the pan.

Fish and shrimp in ramekins

After un-molding the fish, I will say that there was a little liquid there and next time I'm saving that liquid to make the sauce.  Cause I hated throwing away all that flavor.

I served this alongside the saffron rice, and some oven roasted Mushrooms and Asparagus. 

I also par cooked the shrimp, because the fish cooks so rapidly that the shrimp would not have time to cook all the way.  You can also use cooked shrimp here as well.   

Another note, I had flounder fillets in the freezer, so I used them, but when my brother made this he used some Sole.  Use any mild flavored fish here. 

Baked Flounder with Asparagus, Mushrooms and Shrimp

Yield: 4

Author: Sid's Sea Palm Cooking inspired by a recipe posted in a cookbook

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

This is a simple to put together dish, perfect for company and totally delicious, and quick. It only takes about 20 minutes in the oven.

Ingredients

Fish

• 12 pieces of thin flounder fillets, 4 large and 8 small. (you can use any mild flavored white fish here)
  
• 12-24 shrimp- par cooked or fully cooked- don't worry about over cooking fully cooked shrimp, they'll still stay nice.
  
• 8 ounces chopped mushrooms
• 1 finely chopped shallot
• 4-6 asparagus spears, cut on the diagonal in thin slices
• 1-4 teaspoon finely grated hard cheese - Asiago or Parmesan
• 2 + tablespoons butter - for greasing the ramekins plus a little for the sauteed filling
• Salt and pepper to taste

Sauce

• 1/4 cup vegetable bouillion
• 1/2 cup Créme Fräiche or full fat sour cream
• 1/4 teaspoon saffron

Saffron Rice

• 1 1/2 cups Jasmine or Basmati rice or long grain rice
• 1/4 tsp. saffron threads
• salt and butter to taste.

Instructions

Fish

1. Preheat oven to 425 degrees and place a bain marie in there with a little water inside. ( I used an aluminum pan set on top of a baking sheet and just put a little water inside.)
2. Grease 4 12 oz. size ramekins with butter, set aside.
3. Sprinkle the fish filets with a little salt and place into the ramekins around the sides, lengthwise. Add 3-4 shrimp in the bottom of each ramekin, in a pleasing pattern.
4. Saute the mushrooms, shallot and asparagus in a little butter, for 6-8 minutes. Sprinkle with salt and pepper to taste, then add the finely grated cheese and stir together. Divide into fourths and fill each ramekin, then place more shrimp on top of each one.
5. When each one is finished place into the bain marie carefully, and bake for about 15 minutes or until the fish is just cooked.
6. Unmold using a small plate, holding it against the ramekin and turning it over.  You can then slide the cooked fish onto a large plate.  I serve each unmolded fish individually and let my guests serve the rice and other veggies themselves.  
   

Sauce

1. Add the saffron to a couple tablespoons hot water and let sit for about 5 minutes.
2. In a small sauce pan, heat up the vegetable boullion to almost boiling, then add the saffron, take off the heat and whisk in the Créme Fräiche or sour cream.
3. Serve alongside the fish.

Rice

1. Cook rice according to directions, adding the saffron midway through the cook.
2. Season to taste with butter, salt and pepper.   You can also use turmeric in here to get the yellow color, but be careful, cause it can turn it BRIGHT YELLOW, very easily. 

 

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Check out my cookbooks on Amazon. All are available as paperbacks or as e-book. 

Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces. 

Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 

Hygge - Danish Food and Recipes

Blomkål- og ostesuppe (Cauliflower and Cheese Soup)

It's my turn to host, as it were, Soup Saturday Swappers.   I wanted to ask other participants from our group to make a soup from their cultural background and then one of my fellow Soup Swappers managed to say it much better than me.  She said to make a soup "Celebrate your Ancestry "   

Well, duh!!! She said it so much better than me.

We're a group of bloggers who blog about soup once a month.  We have a theme and make a soup that fits into that theme.  I've had a lot of fun with different soups.  I've stretched my 'soup' wings and made some that were great and others, well, so so. 

Well, you know me, I'm a proud Dane.   And I've managed to share a lot of Danish soups with you already, so I basically had to go searching for a new soup, one that not only spoke Danish, but did it fluently, without an accent. 
 

I found one and can I just say WOW, was it delicious.  

I personally love cauliflower.  Didn't always, it used to be the only way I liked it was drowned in cheese sauce.  I do mean DROWNED!!!! Anything to hide the flavor of the cauliflower.  

This soup also has some cheese, blue cheese that is,  and it pairs beautifully with the Cauliflower and enhances the flavor. 

I got the recipe out of my Danish Flavor Cookbook, and modified it a touch.  Not much, but I had to make it my own.

I used some home made chicken stock, cause I could.  I also bought some Blue cheese crumbles, and did not grate the cheese.   

The recipe says it serves 4-6 people and I guess it could.   I made some 'strimler' or strips of some of my toasted Veggie Bread.  Which if I say so myself, was a brilliant move on my part.  The pretty flowers on the soup are called Spiderwort, and they are totally edible, and delicious in their own right.

Fair warning, if you're not fond of Blue Cheese, you probably won't like it. It is very strongly flavored and I think it's perfect as a starter soup to a meal. 

This became a lovely sipping soup, one of my favorite kinds. I love to have a mug of soup at hand to sip on when I'm writing. I also like sitting at the table with not only a bowl of soup but a slice or two of home made bread to go with the soup.   The bowl was a gift from a dear friend, the maker is Dansk, and is called Mesa Sky Blue. 

 

Blomkål- og ostesuppe (Cauliflower and Blue Cheese Soup)

Yield: 4-6

Author: Sid's Sea Palm Cooking - Adapted from a recipe from Cooking with a Danish Flavor

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This is a richly flavored soup, perfect as a starter or a light meal accompanied by some home made bread and a salad.

Ingredients

• 25 -50 g. Blue Cheese - grated or crumbled (1-2 oz)
• 1 medium sized cauliflower
• Tennis ball size chopped onion
• 6 cups Homemade chicken stock
• 2 tablespoon butter
• 1 tablespoon Flour 
• Fresh Ground pepper

Instructions

1. Wash the cauliflower and cut into florets. Chop one onion. 
2. Add the vegetables to the chicken stock and simmer for 15-20 minutes or until the cauliflower is cooked and softened. 
3. When the cauliflower and onion is cooked, use an immersion blender and process it until smooth.  Leave on low heat. 
4. Melt the butter and stir in the flour until it is a smooth paste.   I use a small bowl for this and melt the butter in the microwave.   Whisk the roux into the cauliflower puree and let cook for around 3 or 4 minutes. This will thicken the soup a lot.  After it has simmered and thickened, remove from heat and stir in the blue cheese.   Depending on how much you like blue cheese, stir in 1 ounce to begin with, taste and then add more. 
   
5. Serve with some home made croutons, and a good grind of black pepper.
   

Notes:

If you're not sure about the blue cheese, add half the amount and taste before adding the rest.

This can also be made vegetarian by using vegetable stock instead of the chicken stock.

You can omit the roux if you wish this to be totally keto. The soup will not be as thick however.

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• Apong Meling's Sinigang from Culinary Adventures with Camilla 
• Blomkål- og ostesuppe (Cauliflower and Cheese Soup) from Sid's Sea Palm Cooking
• Chach- A Dessert Soup - East Indian from Sneha's Recipe
• Cock-a-leekie Scottish Chicken Soup from Making Miracles
• Mulligatawny Soup from Magical Ingredients
• Scottish Red Lentil Soup from Pandemonium Noshery 
• Scottish Tattie and Spent Grain Soup from Palatable Pastime
• Ticinese Minestrone from Karen's Kitchen Stories

Danish Potato Soup for #SoupSaturdaySwappers

 It's time for Soup Saturday Swappers again.  

Can't believe it's been a month already.  Here is what Camilla posted for this month's event.

 Let's showcase a soup made with roots! For this event, use roots, taproots, bulb, tubers...be as creative as you want. Hosted by Culinary Adventures with Camilla / Camilla Mann

I brought some Danish Potato Soup (Dansk Dansk kartoffelsuppe) as my contribution.

 

I have a story to go with this soup. I'd been cooking the soup, and had to transfer it into a bigger pot cause I'd totally misjudged the size of the pot in relation to how much I was trying to put in it. 

Got it transferred and cooking away.

It was ready to be processed when I got caught up on a very long phone call with my cell phone provider.  So, by the time I got off the phone almost an hour later, without having my issue resolved, the soup had cooled down. I'd processed it with the immersion blender and had tasted it while it was still hot, but by the time I was able to sit down to enjoy a bowlful, it had cooled down.  A lot. 

Well, as a food blogger, I knew that it didn't matter if the soup was hot or cold when it came to taking pictures, so I staged it and took a few shots.  Then I tasted it, and it was just as good at room temp as it was when it was hot.    I tried it chilled as well, but I didn't care for that.  

Anyway, this was a great tasting soup, hot and at room temperature.  It came together quickly, and was a perfect meal.   

While not totally Danish, I'm thinking you could add some crisp bacon pieces on top, maybe some caramelized onions, some cheese?  

I just an idea, how about topping it with bacon and onions and call it Burning Love Soup?  

One of my favorite meals, is a pile of mashed potatoes, topped with bacon and caramelized onions called Brændende kærlighed or Burning Love.  

OK, so I went ahead and did it.  

And it was good, but nothing like I thought it would be.  However, it struck me that if you have leftover bacon or sausage, you can just add it to the soup.  

I this this soup is great as is, but it's also very hospitable to being dressed up as well.  

Print

Potato Soup

Yield: 6 Servings

Author: Sid's Sea Palm Cooking -

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This is a great tasting soup that can be enjoyed hot or at room temperature.

Ingredients

Danish Potato Soup

• 3 large potatoes - cut into pieces
• 2 cups leeks, washed and cut into thin rings
• 1 quart chicken, turkey or ham stock
• 125 ml. Whipping Cream or milk ( 1/2 cup) 
• One grind of white or black pepper
• Chives to decorate

Instructions

1. Cook potatoes and leek rings in stock until potatoes are cooked through, about 20 minutes.
2. Puree with an immersion blender, then return to pot. Remove from heat and add the cream or milk, and white pepper. Serve garnished with some chopped chives if desired.
3. This may be served warm or cold.
4. Note:  Some recipes call for a stock made of a ham bone, but I used some of the turkey stock I've been making and stocking up on in my freezer. Get it? Stocking up on stock?

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Here's some more great recipes.

• Autumn Soup with Freshly Dug Potatoes and Prawns by Culinary Adventures with Camilla
• Carrot and Ginger Soup by Magical Ingredients
• Colombian Chicken and Potato Soup (Ajiaco) by Karen's Kitchen Stories
• Danish Potato Soup by Sid's Sea Palm Cooking
• Potato & Radish Dahi Kadhi by Sneha's Recipe
• Puree of Celery Root Soup by A Day in the Life on the Farm
• Russian Ragu Iz Ovoshej by Pandemonium Noshery
• Sausage, Potato and Sauerkraut Soup by Palatable Pastime
• Savory Root Vegetable Soup by Making Miracles

Rye Bread #3

I've been out of rye bread for a little while now, and finally broke down and made some this week.  I have to say that this is the best tasting bread I've made in a long time that wasn't sourdough based. 
It had a lovely tang to it, and maybe next time I might even up the vinegar from 2 tablespoons to 3.  However, this is more than acceptable for right now.  I didn't get any pictures of the process of mixing, but did take pictures of the finished product.

Just before wrapping the whole loaf in foil.

Sliced and ready for taste testing.

The whole loaf sliced and ready to be wrapped and placed in the freezer for future meals.

Rye Bread #3

Yield: 1 loaf, large loaf pan 16x4x4 = 60+ thin slices

Author: Sid's Sea Palm Cooking - adapted from My Danish Kitchen

Prep time: 1 H & 30 MCook time: 1 H & 15 MTotal time: 2 H & 45 M

This is a fairly quick and easy rye bread which can be enjoyed within hours of baking.

Ingredients:

• 250 g chopped rye (8.8 oz)
• 750 g dark rye flour (26.5 oz)
• 325 g bread flour (11.5 oz)
• 25 oz. Warm water (110 degrees)
• 7 g active dry yeast (2 1/2 teaspoons)
• Buttermilk (about 10 fluid oz)
• 4 tablespoons dark syrup
• 1 1/2 tablespoon sea salt
• 1 tsp. Instant yeast
• 2 tablespoons white vinegar
• 1/2 tsp. sugar
• Optional: I choose not to add any
• 50 g sunflower seeds (1.8 oz)
• 50 g flax seeds (1.8 oz)
• 50 g sesame seeds (1.8 oz)

1-2 tablespoons melted butter with 1-2 tablespoons heated water for brushing the top of the loaf before and after baking. 

Instructions:

How to cook Rye Bread #3

1. Spray bread pan with baking spray, set aside. I used a Danish size 18 x 4 x 4 inch pan.
2. Take a small amount of the warm water, maybe 1/2 cup, place it into a small dish and make sure the temperature is between 100-110 degrees F (37-43 degrees C). Add the 1/2 tsp. Sugar, and sprinkle active dry yeast over water, give it a little stir and allow to sit for 5-10 minutes or until it blooms a little.
3. To a large mixing bowl, add remaining warm water, yeast/water mixture, buttermilk, dark syrup and sea salt. Using the dough hook start mixing on medium-low speed. Add the chopped rye, then add the bread flour and dark rye flour in 1/3 increments, add the additional instant yeast during this process, you don't need to add it to the other yeast, just mix into the flour, scraping down sides as you go along. Add the vinegar during this process as well.   Once flour is fully incorporated, increase mixer speed to medium-high and mix for 6-10 minutes. This helps to develop the gluten from the bread flour, rye flour does not have much gluten and this also helps the rise a little.
4. Scrape down sides of bowl, cover with a clean, dry tea towel and place in a warm location to rise for 2 hours, I use the bread proofing setting on my oven to do this,  then place the dough into the prepared bread pan and cover. Place back into the warm location, in my case, the oven,  cover again with a tea towel and allow to rise to the rim of the bread pan, approx 30-50 minutes. Before baking, pierce the dough with a thin skewer 15-20 times. (I use a meat fork for this) Brush the top of dough with a melted butter/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. If your bread begins to brown too fast, you can place a loose piece of foil over pan and finish the baking. Remove the pan from the oven, and brush the top again with a little melted butter/water mixture. Then, tip the bread out of the pan onto a piece of aluminum foil, that is large enough to wrap the bread. Wrap well, and let cool completely before slicing. This keeps the bread from developing a thick crust which is very hard to cut through. Slice and use as you wish.

Note:  Dark syrup is flavored with molasses, you can certainly use molasses in place of the dark syrup.
Also if the dough feels too stiff, add a little more buttermilk or water.  I like it a little looser, as I think it gives a better rise.   

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