Hibiscus Shrimp Tacos

This Hibiscus Salsa from Vera Mexicana is my new favorite TexMex treat.

If you are not familiar with Hibiscus, the dried flowers (pictured here, floating in my beer) are commonly used to make “Agua de Jamaica” by boiling them and adding sugar . That is a delicious and refreshing drink to try this summer and they sell the dried leaves in Irma. (My kids call it “Mexican Saftevand). But back to the tacos.

Ingredients:

Shrimp

Guacamole

Mexican Cole Slaw &/or Salsa Crema*

Limes

Spices: Salt, pepper, cumin

Corn tortillas

Hibiscus Salsa

I served it with Coconut Rice (Jasmine Rice made in coconut milk) and Pasilla Mixe Chile infused Black beans (just throw a whole chili or 2 into any bean dish and it adds an amazing complexity to the flavor without too much spice (my kids can eat it).

Prep:

Grill the shrimp with spices

Remove from pan and toss in a generous portion of hibiscus salsa (to taste)

Spread guacamole on a pan warmed corn tortilla

Add slaw or crema*

Add Shrimp

Serve with your favorite Vera Mexicana hot sauce and lots of fresh limes to squeeze on top

*Mexican Slaw:

Finely chop cabbage and wash in a strainer

Leave in the strainer in the sink and drizzle a white vinegar over, salt and a light dusting of sugar. Let sit for an hour (if you have the time)

Mix in a bowl with lime juice and equal parts sour cream/mayo depending on how creamy you like it. Adding fresh spring onion here is also delicious (not pictured)

*Salsa Crema: Equal parts sour cream and mayo, plus and lime juice and some lime and salt

Matcha BBQ Chicken Pizza

This Mexican Matcha BBQ Chicken Pizza is inspired by the BBQ Chicken Pizza from Brixx back home, in Charlotte, NC but it is spicier and has a Mexican flare.

Ingredients:

Pizza Dough (I use this one: https://anitalianinmykitchen.com/best-pizza-dough/)

Chicken Breasts cut into small pieces (1-2) (leftover chicken would work great for this)

Red Onion

Cilantro (Coriander)

Gouda Cheese

2 Bacon slices (optional)

BBQ Sauce (any store bought will do –  we used one with chipotle flavor)

Vera Mexicana Chipotle Peanut Matcha sauce

Spices: garlic powder, cumin, salt, pepper

Instructions:

Sauté the chicken in small pieces with spices

Fry the bacon and crumble

Once finished, toss in a bowl with around a tablespoon of the Matcha sauce (depending on how spicy you want it)

Smother pizza dough with BBQ sauce as you would with pizza sauce

Top with chicken, shredded gouda, sliced red onions, and bacon

Bake according to instructions on dough. I bake mine at 200 C for around 20 minutes

Top with lots of fresh cilantro

 

 

 

Easy Carrot Cupcakes (plus baby friendly version)

I usually like to make a carrot cake during easter time and this year I wanted to make sure my 9 month old could enjoy something a little special, even though we don’t give him any sugar yet. So, I made these cupcakes for us and for my little guy and they were a big hit!

Ingredients:

Cake:

2 cups shredded carrots

1.5 cup flour

1.5 teaspoon baking powder

.5 teaspoon baking soda

.75 teaspoon salt

1 teaspoon ground cinnamon

.5 teaspoon ground ginger

.25 teaspoon ground nutmeg

.75 cup vegetable oil

3 eggs

1 cup brown sugar

.5 cup apple puree (from boiled apples)

1 teaspoon vanilla extract

Raisins

Icing: 3 cups powdered sugar

100 grams cream cheese

1 tablespoon water or juice

food coloring (optional)

Instructions: Preheat the oven to 180 degrees (Celcius). Grate carrots and whisk together with oil, apple sauce, eggs, vanilla & sugar (reserve a little of the oil and all the sugar to add back later if you want a few baby friendly ones too). Mix dry ingredients, leaving out the salt if you want to make some baby ones. Pour dry ingredients into carrot mixture and whisk together until well blended. If making baby muffins, scoop some mixture out for that (to which you can add chopped raisins) then blend the sugar with the reserved oil and add that to the mixture (optionally, you can add raisins to the batter). Pour mixture into muffin cups and bake for around 25 minutes or until a toothpick comes out clean. To make the icing, just mix all the ingredients together and of course don’t put it on the baby ones 🙂 Enjoy!

Stuffed Cabbage

Although cabbage is a very commonly used vegetable in the South, we typically only fry it with bacon or use it to make cole slaw. However, when I moved to Europe, after trying some delicious spanish chicken soup with garbanzos and cabbage, I started finding myself craving this “poor man’s food” in more complex ways which, despite being an incredibly budget friendly vegetable, can bring a lot of flavour to many soups and stews.

In Denmark, you can often find pointed cabbage, which I had never tried back home, and I think it brings even more flavor to the classic dishes for which I love to use cabbage. I put this particular dish together with inspiration from the Middle East and Eastern Europe, and it really hits the spot on a cold Danish evening.

You can get creative with the spices and the ingredients you combine with the meat mixture, but basically want to make sure it meshes togeteher well enough to hold when being baked within the cabbage leaf. And if you are short of time, you can bake it in any kind of tomato sauce that you have on hand as the dish is very versatile. I recommend serving this with rice or mashed potatoes, since it is nice to have something to soak up the sauce. 

Ingredients:

Cabbage Rolls

16 large cabbage leaves

500 grams minced meat (half pork/half beef)

200 ml cooked white rice

85 grams greek yogurt

3 tablespoons  chopped raisins

2 t salt

1 egg

2 T butter

1 finely chopped onion

3 cloves garlic, minced

2 t (sød) paprika

1 t allspice

Freshly ground black pepper

Tomato Sauce:

1 can whole cherry tomatoes with sauce

.25 liter chicken stock

35 grams tomato paste

1 t salt

3 bay leaves

Freshly ground black pepper

1 pinch red pepper flakes (optional)

Instructions:

Boil cabbage leaves in a salted pot of water for 4 minutes. Mix meat through egg in a large bowl. Sautee onions and garlic in butter until soft, then add the rest of the spices to the mixture while stirring for two minutes.  Add onion mixture to the meat mixture.

Lay out the cabbage leaves and place a scoop of meat mixture inside, rolling them up and over in a neat cylinder, lining close together in a baking dish.

In a saucepan, heat the tomatoes (cut through once each) and their sauce along with broth and tomato paste, salt pepper and bay leaves and red pepper flakes.

Pour sauce over cabbage rolls and cover pan with foil. Bake at 190 degrees for an hour. Remove foil and return to oven for 30 minutes more.

Holiday Cocktail Wieners: A Southern “Delicacy”

Although from the picture, you might think that this gargantuan pot of tiny hotdogs is more suited for the morning after New Year’s Eve to gracefully nurse your hangover away with their greasy, syrupy goodness after a long night of mixing way too many types of alcohol; in fact, this recipe is a really quick, easy and inexpensive treat to have on hand for your New Year’s party, if you are not doing a more formal Danish style “sit down dinner”.  Indeed, this recipe is not elaborate or fancy, but if you can keep them warm, preferably in a crock pot or even on the stove top, you would really be surprised how content these little sausages in a spicy and sweet sauce will make your guests at a laid back cocktail party, as many hosting such events offer only room temperature treats such as chips and nuts and after a few hours people usually start craving something more substantial. Of course, if you are having a formal cocktail party, I would certainly opt for something else, but if you are having guests over to drink, socialize and have fun and want to have snacks all around to keep people’s stomachs in a somewhat coated shape in order to keep the party lasting long into the morning, then this is the recipe for you.

Ingredients:

1 Kilogram cocktail sausages

1 400 g Jar Red currant Jam (ribsgele)

1 350 g Jar “stærk” Dijon mustard

225 ml orange juice

Directions:

Mix the orange juice and jam together over the stove and whisk over medium heat until thoroughly blended together.  Gradually whisk in the mustard until the sauce is smooth.  Add the sausages and cook over medium heat until warm (a few minutes). Pour into a crock pot if you have one and turn on medium, keeping it on the counter throughout the evening for your guests. The sausages will taste better the longer they are soaking in the sauce.  If you don’t have a crock pot, then you can just keep them on the stove, on a low heat and just remember to stir occasionally and to turn the heat off if you are going to be drinking a lot or be too distracted to keep an eye on it; they will be okay in the pot for up to 4 hours after turning off the heat, but the sauce will thicken.  This recipe is a tradition for all holiday parties in the South of the US and most make it with grape jelly. However, the ribs jam gives it a tarter flavor which pairs well with the sharp mustard. 

Sweet Potato and Jerusalem Artichoke Casserole with Pecan Crunch

November is upon us and with it comes my favorite American holiday. Although this will be my 6^th Thanksgiving as an expat, I have always made it a priority to celebrate this refreshingly simple holiday wherever I am, and my Danish husband has jumped on board with the tradition as if it were his own. What proper Dane wouldn’t appreciate a holiday which requires stocking at least 3 packages of Lurpak in your fridge as preparation? Now, even though I am from the South, one popular dish on the Southern thanksgiving plate has always eluded me: sweet potato casserole.  Where I come from, this naturally super sweet tuber is unnecessarily sweetened even more until finally being topped by marshmallows before baking into a cavity inspiring farce which at best deserves to be on the dessert buffet.  As I found myself negatively describing it to my husband and explaining that we should make something more civilized like butternut squash, he politely requested that he be in charge of making a sweet potato casserole instead.  Even though he is a great cook, I was still skeptical and thought there was no way he would know how to make what I considered a very traditional American dish, but much less, improve it enough to make it edible.  I was wrong (and now he has my admission in print).

Ingredients

3 Large sweet potatoes

4 Jerusalem artichokes

75 grams pecans, crushed

7 Tablespoons butter

3 tablespoons brown sugar

1 egg

1 Tablespoon cream

½ teaspoon nutmeg

 

Heat oven to 200 degrees C. Peel and boil the sweet potatoes and Jerusalem artichokes until you can pierce them with a pick. Mash together with 4 tablespoons butter, cream, beaten egg, and nutmeg. You can add a bit of sugar here if you want them to be sweeter, but we prefer not to. Spread into a baking dish. Melt the remaining 3 tablespoons butter with the brown sugar and chopped pecans and spread over the mash. Bake for 30 minutes. Take out and let rest a few minutes before serving or cover until the rest of the food is ready. It doesn’t need to be eaten piping hot.  We hope you will agree that the Jerusalem artichoke cuts the sweetness with a rich nutty flavor, satisfying the Thanksgiving comfort food craving without overpowering the rest of the food on your over-filled plate. 

 

Welcome cool evenings without spending too much green

As published in the Copenhagen Post

June 19, 2013 – 08:22

A pristine interior awaits diners, who will no doubt think of home when they see the white walls

With summer just around the corner and long spring evenings that tempt even a Southerner like me to bundle up and stay outside a little longer, I love the idea of sitting outside either after work or on a carefree weekend afternoon, sharing a glass of wine with friends or even dining al fresco if I’m lucky enough. Although great dining in Copenhagen is easy to find, it can be challenging sometimes to find unpretentious restaurants where one can leisurely enjoy a dining experience on their terms, without sacrificing one’s desires for seasonal and fresh food to the homogeneous and overpriced café fare that is readily available around the city. Located next door to many an American expat’s first stop shop for those random yet special groceries that we find our cupboards lacking (Super Best in Østerfælled Torv), Cool and Green is just the place for an experience that strikes a comfortable balance between the expected options, and they have nice wine by the glass and a large patio to boot.

Cool and Green’s small, hidden sign could be easily overlooked, but this humble and comfortable restaurant does not only cater to your comfort-food taste buds. You can certainly satisfy them with a gourmet burger or pulled pork sandwich, but don’t be fooled by the ‘typical café’ impression that you may have upon reading the sidewalk menu chalk boards. You can also indulge your more refined yet secure taste buds in their delicious seasonal and fresh menu items, which one would typically only expect from restaurants that demand a little more commitment. 

On the evening of our visit, my first important impression was of their slightly chewy and salty homemade bread, which is the simplest way for a restaurant to set itself apart for me. The starter was Monk fish (havtaske) served with asparagus and greens. Having first appreciated this fish while dining in Denmark, I find that some restaurants overcook it, draining its flavour and tenderness; however, for this dish, the chef respected its delicate cooking requirements and served it with a light white wine sauce that accentuated the fish’s flavours and enhanced them only as much as a correctly cooked piece of fish wants. 

For the main course, taking any opportunity to try American beef-inspired dishes in Copenhagen, I was not disappointed with the tender Colorado roast. My date had their special for the week, which was the Rack of lamb cooked the ideal medium rare, served with fresh mint gravy, the secret for which I implored Ove, the owner, to divulge.  Despite my initial concern that the main courses would be too heavy and wintery, each of them was accompanied with pointed cabbage, slender Danish carrots and new potatoes. Pairing them with the chef’s recommended 2011 Ripasso Valpolicella, which they even serve by the glass, completed the perfect main course for a cool spring evening.  

Sometimes it is great to book way in advance, dress up and hit one of the hot new restaurants on the Copenhagen dining scene.  But when I am in the mood for a simple, relaxing dining experience, I want to be able to pop in without a reservation, take my time, and not feel pressured to order a specific way. With so many good dining options around town, I feel duped when I wind up at a ‘typical Copenhagen café’, paying what are still relatively high prices for what is often times mediocre food and flat-out bad wine. In my opinion, even if you are not on a tight budget, it is a waste to compromise quality just because you want to be able to enjoy a laid-back dining experience.  As a result, I take note of these unexpected ‘in between’ gems when I find them, and Cool and Green has been added to my Østerbro list.  Excelling at the basics, by serving fresh, high-quality and well prepared food that can be enjoyed in a relaxed friendly atmosphere, I would definitely recommend it for an enjoyable evening out in the neighborhood without breaking the bank. 

Check out their theatre menu options, which are available until June 20, for something quick and light before going to a show. 

Cool and Green

Østerfælled Torv 24, Cph Ø; 3542 5577, info@cool-green.dk; Open: Tue-Fri 12:00-21:00, Sat 12:00-21:00, Sun 12:00-15:00; Cuisine: Organic; Top Dish: Monkfish; Price Range: Two courses: 260kr, three: 345kr, four: 400kr; www.cool-green.dk

Restaurant Review: Had they served food at the Marriage of Figaro …

As published in The Copenhagen Post October 23, 2013 – 08:39

Like being offered Othello, Falstaff, La Traviata, Macbeth and Rigoletto all at once, the agony of choice has never been more profound

With crisp autumn air and shorter daylight time upon us, many get the urge to spend more evenings at home cooking up stews and lighting candles, stirring up such a naturally cosy feeling that we must remind ourselves that hygge is indeed a Danish concept. But the chill in the air also marks the beginning of another season here in Copenhagen, Opera season, and with that a perfect opportunity to grab your loved ones and scale up your hygge at the Royal Opera House. Enjoying a theatre menu before your show at Bojesen on the fourth floor of this magnificent Amelieborg-facing waterfront building will complete the experience.

Before dining at Bojesen, I was sceptical that the food would be second rate, relying on the novelty of the dining room’s location, wedged between a spectacular view of the sun setting over the Copenhagen waterfront, and the gilded opera house foyer, housing the light creations of Olafur Eliasson. However, upon tasting the season-specific miniature masterpieces, I realised that instead of allowing the experience to be overpowered by the uniqueness of the location, the restaurateurs have embraced it by creating a specific dining experience that gives you plenty of time to relax and enjoy your pre-show dinner, without having to compromise on enjoying a pleasant dining experience due to the lack of time.

From the moment you are greeted by one of the professional staff members, you might be struck by the marked efficiency by which they greet you, take you to your seat and offer you a glass of bubbly. The service is expeditious, but only to the exact degree it needs to be in order to provide a delightful dining experience in the time-frame available. You have two choices for your savoury five-course menu that is served all together on a platter consisting of individual plates: ‘green and sea’ or ‘green, sea, and field’. I opted for the menu that included meat and I was happy I did so, as the Mallard duck breast with a sauce that included hints of their house-made, free trade chocolate, Oialla, stole the show. Granted, I was lucky enough to taste the Fried Zander from the field-free menu that my companion was enjoying and it was deliciously paired with glazed turnips. My menu also gracefully incorporated a gourmet spin on the classic Danish pølse by serving a coarse sausage with a plum ketchup and homemade crispy onions. 

The other courses included a home-smoked salmon with a sorrel mayo, and two vegetarian dishes creatively pairing celeriac and hazelnuts, and chanterelles and barley. Since the courses are all served at the same time, you do not have the option of adding a wine pairing to the menu as you might typically do with a menu such as this. Yet Bojesen serves a few wines by the glass, and more importantly, it offers a unique solution to its unique dining experience by offering a quite extensive selection of wines by the half bottle, in case you prefer to try a couple.

The five-course menu costs 295kr and can then can be followed either before the show or during the intermission by a cheese and sweets platter for a total of 385kr. I personally think the best option is to ask the server to have the last two courses ready for you, possibly with a dessert wine or coffee, during the intermission, when you can come back to your same table and enjoy them, after letting your quite filling dinner settle a little. We enjoyed one soft cheese with a touch of ash and one semi-soft hay cheese, served with spiced bread and a chocolate nib made with their house chocolate, topped with apples and chestnuts.  

Dining at Bojesen in conjunction with a show is the perfect way to add the engagement of your sense of taste to the list of your other senses that will be stimulated when attending a show in Copenhagen’s great opera house. I recommend relaxing and enjoying your dinner here beforehand, in the place where the servers make it their responsibility to care about your time restrictions while the chefs take special care to excite your taste buds.

Bojesen i Operaen
Ekvipagemestervej 10, Cph K
3391 4600, operaen@bojesen.dk
Open: All performance days, but rarely matinees
Cuisine: International/Danish
Top Dish: Mallard duck breast  
Price Range: five-course menu 275kr, seven-course 365kr
www.bojesen.dk

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Butternut squash ravioli with apple cider sage butter

By now it is becoming a bit cliché to write about butternut squash in the autumn, but despite the fact that using this sweet, healthy gourd has become a staple in many homes, even for decorating at this time of year, it is popular for a good reason and if you are bored with the same old soups and casseroles, I would encourage you to explore new ways to spice up your recipes with it. It is deceivingly low in fat and calories and full of vitamins and antioxidants, so you really can’t go wrong experimenting with it. And even though it is not a traditional Danish produce, they have become so popular in recent years in the fall that you can find them for between 10-20 kroners. I normally start whatever dish I intend to make by slicing it in half and baking it drizzled in olive oil at 220 for around 40 minutes, or until done, but you can also cube it and boil it if you want to make it faster. This quick trick to making your own ravioli, which can be used with other fillings as well,  also incorporates the herbs which are still surviving in my garden in Copenhagen: parsley, sage, and thyme, but you can play around with it, as this squash’s natural nutty sweetness combines well with many herbs. This particular dish is very rich and works best as a starter before a simple meat course, would work well served on the side of a pork dish, or can be served as a main course. 

Ingredients:

1 Butternut squash

250 grams ricotta cheese

75 grams parmesan plus extra for shredding over dish

3 large sprigs chopped parsley

2 large sprigs chopped thyme  

1/2 teaspoon laeso salt 

Wonton wrappers (can be found in Asian supermarkets around town) 

1 can of cider beer 

1 chicken bouillon cube 

50 grams Lurpack salted butter 

4 tablespoons “madlaveningsflode” cream

4 sprigs sage 

3 tablespoons pinenuts 

Cut the squash in half, drizzle with olive oil and bake at 220 for 40 minutes or until soft.While the squash bakes, boil the can of cider with the bouillion cube until it is reduced by half. Scoop out insides, discarding the seeds (you can save them to toast for a healthy snack or serve over a salad if you wish). Once mixture cools, mix with next 5 ingredients. Lay out wonton wrappers on a baking paper and scoop small teaspoons into each, folding them over to seal at the edges, making triangles. Brush the edges with egg whites and seal tightly. Set them aside. 

While making the sauce, working in batches, drop the raviolis into boiling water for one minute and remove to strainer. In a pan, melt the butter and after a couple minutes, add the pinenuts. Cook until the pinenuts and the butter are brown. Add the chopped sage and cook another minute. Then add the cider mixture and mix well. Stir in the cream.

Place your raviolis in the serving  bowls and spoon sauce over. Top with shredded parmesan. 

 

American Brownie Kagemand

This American-Danish hybrid birthday treat came to me when we had friends staying over whose son, Max, was turning five. Since he is half Danish, I wanted to contribute to him having something Danish to remember from being in our home on this birthday and promised to bring home a Kagemand from the bakery. Little did I know that those must be ordered one day in advance, so I improvised instead by turning to my classic American brownie recipe which is an easy, unsophisticated solution to any chocolate craving. I still had some jelly beans that I brought home from the US, which made perfect decorations (you can find them in Copenhagen at Magasin Mad  og Vin or Søstrene Grene) but Danish wine gummies would also do the trick. It was fun to make as well, and even though it was meant to be a surprise, Max got involved, deciding how the Kagemand should be dressed; it would have never turned out so well without his eye for confectionary fashion. The only thing I would recommend if you also would like to make this treat for children is that you serve it to them early enough in the day for  the sugar to wear off.  This recipe also works great as a normal dessert, served warm with vanilla ice cream on top.

  

Recipe:

Ingredients:

250 g butter

565 g sugar

140 g cocoa powder

1 tsp vanilla essence

4 eggs

140 g flour

Mix the butter, sugar and cocoa into a heat proof bowl set into a pot of boiling water, mixing together until melted and smooth.  Remove from heat, add vanilla essence, and mix the eggs in, one by one.  Gradually add the flour and stir for 40 extra strokes after you don’t see any more flour. Pour into a baking spray coated pan and bake for approximately 30 minutes at 200° C or until a toothpick comes out mostly clean. Take out of the oven and let cool enough to cut the brownie into the shape of a man (enjoying the removed edges as you go). You need to do this while it is warm because the candy will not stick into the brownie very well once it has cooled.  Let your creativity take over from here and decorate it as you like. You can make colored icing, such as the blue jeans in the photo, by adding food coloring to powdered sugar and a tiny bit of water to make it the texture you need to spread on the brownie. I use a ziplock bag for this with a tiny hole cut out of the edge.  Have fun and enjoy!