December Boat Club

So hard to believe it's December already!  Boy where did the year go?  I know you've been reading that a lot lately, haven't you?   But despite the fact that it was the end of the year Boat Club gathering, we had a lot of people there last night.   And lots of good food. sigh.  And I sampled all of it, well most of it.  Didn't try some of it, but we had a couple of latecomers and I didn't get pictures of their offerings, my camera had been put away.   I also found out I didn't get a picture of one of my offerings.    Sheesh!  But then again, this is a social occasion, and while I try to get pictures, cause I just think that's fun, I will miss some pictures from time to time.
Without further ado, and hold the drum roll please, here's most of the dishes that were brought and shared last night.

 A smoked turkey, and it was good.

 Pasta Salad.  Again, yummy, I'm such a sucker for pasta salads of any sort.

 Green Beans and Mushrooms, luckily I got a taste before it disappeared.

 Always popular, hot wings.  

 Potato Salad, again, an always popular dish.

 See the dip in the back, I had to keep going back to try it and see what it was.   It was so good.  And I didn't get chance to see who brought it, to ask what was in there. 

 Butter Tarts and Homemade Caramels, brought by me.  I'll be posting the recipe for the Butter Tarts later on.    I also brought some Frikadeller, but didn't get a picture of them.    I think I was a little conflicted last night between my Danish side and my Canadian side, I brought dishes from both countries.

 Lemon Bars.   I really hate it when people bring something like this, mainly cause I have to taste it, and I love Lemon Bars. 

 Brownies, but they disappeared before I got a chance to taste them. 

 These were really unique and good.   Cream cheese spread on bread, with chopped peppers and onions on top.   I'm going to try and recreate them sometime.  As you can see by the empty spots on the platter, they went fast.  I saw the lady put the tray down, I went to get my camera and by the time I got back, there were empty spots. 

 Who doesn't love home made Fudge.   Especially the dark rich chocolate fudge.
This was also very popular.

 Thought I would sneak in a picture of the turkey being carved.   As quick as Quinn would get a few slices off of it, someone would be over beside him, just sneaking a taste or two.   Me included.  Well, gee, there is just nothing more fun than getting a little preview.

 Baked Pasta and Ham casserole.   I got a tiny taste, most of it was gone by the time I got my plate, but it was also very tasty.

 I love Bean Salad, I can eat it by the spoonful, and I was so glad to see it there. 

 And yet another weakness, more Lemon Bars, and they were so good as well.  

 More wings, these had been done on the BBQ and were very tasty as well.

 A Cabbage Salad, with turkey I think, and I could have gone back for seconds, but I restrained myself.   It was excellent.

It also happened that two of the people there last night were celebrating their birthdays, so a Red Velvet Cake was brought in and most of it was consumed.   But with all the food, wow.










I didn't get pictures of the Rotisserie chicken, my Frikadeller or some cookies that were brought late.   But, I don't think anyone left hungry and best of all, we got together with friends and had a great time.

Now to get ready for Tapas night on Saturday, gotta get the house cleaned and decorated.  This is my favorite time of year, or is it the day I put all the decorations away and collapse from exhaustion, hmmmm...  Gotta think on that one.  

Collard Greens and Ham

If my mother could see me now, eating my greens and enjoying them.  OK, so that's a little misleading, but when I was younger I wasn't that fond of vegetables, at least not of most of them.  Luckily for me I grew up, and now I love my veggies.      And then I moved to the south and was introduced to Collard Greens, and I fell head over heels in love with them.  I never understood the term 'pot likker', but now I do, and I happily douse my cornbread in it and then lick the bowl.  Well, I would if no one was looking.

Luckily for me I was taught how to make how to make them the 'real southern way'  by my fellow cook, Robin, when we were cooking at the Senior center this year.   Robin took the mystery out of it.   And since I had a nice ham bone in the freezer and some frozen collard greens and I was craving them I made me up a pot.   And let me tell you, it was hard to wait til it cooked down enough to eat.   I also made some cornbread to go with it, cause ya can't have greens without cornbread. 

To start with, stick a nice meaty ham bone or some smoked ham hocks into a pot

and then put a couple of packages of frozen collard greens in with them.  Pour in enough chicken stock to cover it all, and add some red pepper flakes to that.  I used about a half teaspoon and then added a little more after it had cooked down some.   I also added a couple of garlic cloves, sliced up a little.  Garlic is good food as well. 

 I like my greens on the hot side, in more ways than one.   Put the lid on it and let it simmer for 2 hours.  YUP, two hours.   And let me tell you it was hard to wait.   Really it was.   You can simmer it a little longer if you like, I was hungry so I did it the bare minimum.  


I made a batch of cornbread, the right way, no sugar added, but I did cheat and add some yoghurt cause I was out of buttermilk, and it was good.   Actually I cooked the cornbread in my wok, but don't tell any of southern friends that, they'd just laugh at me.  Not the last time I cook it in the wok either, got a lovely crisp edge to it, and the yoghurt actually kept the cornbread moist.

About a half hour before the greens were ready, I pulled the ham bone out and took the little bit of meat left on it off, and tossed the ham bits back into the pot.  Let it simmer and then served it up.   And it was so good.   

Now, please excuse, I need to go and finish my lunch.   Just thought I would share a nice meal idea here with you.   

Dansk Æggekage (Baked Omelette)

We've been eating a lot of heavy meals lately, and I want, no I need to have something lighter for dinner to balance out the stews, casseroles, etc.

Mom used to make this for dinner from time to time, I loved it, and never realized that she may have been making it to help stretch out the food dollar, or maybe we'd had a lot of heavy meals the previous week, or maybe she just didn't feel like cooking.   I don't know which it might have been and it really doesn't matter.  

 Bacon and Eggs is a nice change for dinner, but as much as I like a nice fried egg, I really want something a little different, so a lot of times I'll make a simple meal of Bacon and Eggs for dinner, but for myself I'll put together an Æggekage.  I used to make this for DH when we first got married, and think I was making him something very special, when in reality, he'd rather have had the plain old bacon and eggs.  Mom would serve this with strips of bacon on top, or some lovely mushrooms and always, always with some chopped chives on top. 

This will puff up and expand and look so pretty for about 10 seconds after you pull it out of the oven, but then it collapses into itself.   It still tastes good though, and is something you can prepare for a crowd if necessary.   Mom used to serve it cut into wedges, and garnished with some bacon and chives.    I just serve it like this.

The eggcake will puff up and start to look almost like a giant puff, and this is a good thing.    Take out of oven and place on a plate, garnish with some chopped chives, a little bacon, some mushrooms (cooked of course) or even some sliced tomatoes.  Serve with toast and enjoy. 

yield: 1 servingAuthor: Sid's Sea Palm Cooking (adapted from many recipes, mostly my mother's)print recipe

Æggekage

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

This is such an easy meal, a light lunch or dinner or ? I like making it for dinner and alongside a piece of toasted home made bread, it's lovely light meal that's also satisfying.

INGREDIENTS:

• 2 eggs
• 2 tablespoons flour
• 2 tablespoons milk
• Salt and pepper to taste
• 1 tablespoon chopped chives
• 2-3 slices cooked bacon
• 2 oz. Cooked Mushrooms (optional)
• Sliced Tomatoes

INSTRUCTIONS:

1. Preheat oven to 375 degrees. 
2. Grease an oven safe pan with either a little bacon grease or some non-stick cooking spray. Heat the oven safe pan on medium heat while you prepare the egg batter. 
3. Whisk the flour and milk together, set aside. Whisk the eggs together and then add the flour/milk mixture and whisk until combined. Add salt and pepper to taste. 
4. Pour the egg batter into the heated pan and let cook for about 1-2 minutes, to set the bottom. 
5. Place the pan into the heated oven and bake for 15 minutes. 
6. While the omelet is baking, cook a couple slices of bacon per person and set aside to keep warm. Saute the mushrooms as well, and set them aside to keep warm as well. Chop the chives and set aside. 
7. Check the omelet through the window on the oven, it will have puffed up while it's been baking. Remove the omelet from oven and place the bacon, (and mushrooms) on top in a pretty pattern, sprinkle with the chives and serve. Cut into wedges to serve and place a couple of slices of tomato alongside as well.
8. If cooking more than 2 eggs, increase the cooking time by 5 minutes per every two eggs for a maximum of 25-30 minutes. The eggs need to be set and puffed up.  

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.

This recipe and many more Danish Recipes are in my cookbook Hygge- Danish Food and Recipes Dansk Mad og Opskrifter til et Hyggeligt Hjemme, available on Amazon. Also available as an ebook.

Created using The Recipes Generator

Truffles, the easy way

I love truffles, not really all that fond of chocolate, but I love truffles.   I guess I said that more than once huh?   Have you seen the price of truffles in stores?  I mean really, they are a little outrageous.  So since I had some leftover whipping cream in the fridge, and some Bakers Chocolate in the pantry, I thought TRUFFLES!!!

They are dead simple to make, I mean if I'd known just how easy, well, let me say this, now that I know, I can make them more often.   Well, whenever a special occasion presents itself that is.
So, anyone having a birthday, or life celebration soon?   Just let me know and I'll whip up a batch for you, just so long as I get to taste one or two along the way.  Was that too blatant a hint? 

Brunkål med Flæsk (Sugar browned Cabbage with Bacon)

Shhhh, don't tell anyone but I am so happy for cooler weather.   I not only get to dress warmly, but I get to cook totally differently.   And with the cooler weather, I also get to make some comfort food, at least it's comfort food for this Dane. 

Brunkål med Flæsk

 To begin with take a head of cabbage, core it and then slice it thinly.
    As soon as you've finished, put a large pot or pan on the stove and spread about a quarter cup of sugar in the bottom of it.   You want to caramelize the sugar, get it nice and brown, before you add the cabbage to it.

After adding the cabbage to the pan, stir it around a little and let the caramelized sugar coat the cabbage.

   While that's happening get a couple slices of nice thick bacon out and slice it into thirds.   I like to let the cabbage cook a little, maybe five minutes or so before I add the bacon to the pot.  I know I said a couple of slices, and the picture shows a lot more, but hey, a little bacon is good, but more is better.

 Add the bacon to the pot, give it another stir, turn the heat down low and let it cook.

  You don't need to add water or anything else at this point, the cabbage releases enough water to keep it moist and the bacon will release some of its fat as well.

At this point, let it cook down for a couple or three hours, until the cabbage is very soft and mushy.   Check on it from time to time and give it a stir but basically, just let it cook.

Almost ready, and if you can see, through the steam, that the cabbage has reduced by quite a bit and the bacon has also rendered down a lot.    I was hungry at this point, and the smells were so good, that I took it off the hob and dished some up. 

 When it's done, just take a nice big spoonful of it, place it on a slice of rye bread and eat it.   As you can see, I was hungry and forgot to take a picture of it before I dove in.  Sorry. 

This is how my mom used to make it, at least as memory serves me, of course I add a little more bacon to it, just cause I like bacon.   And when I serve this, after taking a bite, I can go back in time a little and remember lunches and dinners with my parents, especially my dad.   He loved this meal.  I even made this for my uncle when he came for a visit from Denmark once, and he was very appreciative, as Uncle Helge said, it's nice to have some familiar food, after eating all that foreign food.  Canadian food was a little too exotic for his tastes, he liked the familiar taste from home. 

yield: 4 servingsAuthor: Sid's Sea Palm Cooking (adapted from many recipes, mostly my mother's)print recipe

Brunkål med Flæsk (Sugar browned Cabbage with Bacon)

prep time: 15 MINScook time: 2 hourtotal time: 2 hours and 15 mins

Three ingredients make up this dish. Usually served hot on a piece of rye bread, this makes for a satisfying lunch or light dinner.

INGREDIENTS:

• 1 head of cabbage, cored and sliced
• 4-6 slices good meaty bacon
• 1/4 cup sugar

INSTRUCTIONS:

1. To begin with take a head of cabbage, core it and then slice it thinly. As soon as you've finished, put a large pot or pan on the stove and spread about a quarter cup of sugar in the bottom of it. You want to caramelize the sugar, get it nice and brown, before you add the cabbage to it. 
2. After adding the cabbage to the pan, stir it around a little and let the caramelized sugar coat the cabbage. 
3. As the cabbage is browning, take out the bacon and slice it into thirds.   Let the cabbage cook a little, maybe five minutes or so before adding the bacon to the pot.
4. After adding the bacon to the pot, give it another stir, place a lid on top,  turn the heat down low and let it cook. You don't need to add water or anything else at this point, the cabbage releases enough water to keep it moist and the bacon will release some of its fat as well.  
5. Cook over low heat for a couple or three hours, until the cabbage is very soft and mushy. Check on it from time to time and give it a stir but basically, just let it cook.  You can take the lid off the last half hour or so if desired.  

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 © 2011-2019, with all rights reserved thereof.

This recipe and many more Danish Recipes are in my cookbook Hygge- Danish Food and Recipes Dansk Mad og Opskrifter til et Hyggeligt Hjemme, available on Amazon. 

Created using The Recipes Generator