recipe – Page 51 – TasteFood

Appetizers, Cookbooks, Crostini, Food Blog Events, France, Poultry

Homemade Duck Prosciutto and a Tartine

January 15, 2011August 8, 2014by Lynda Balslev18 Comments

For those of you not in the know, there is a fabulous food blog event taking place as we speak. I refer to Charcutepalooza: A Year in Meat, hosted by Cathy Barrow and Kim Foster. These two bloggers have come up with the inspirational idea to cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie along with the participating food blogging community. I am a huge fan of charcuterie as well as the precepts of using sustainable and humanely raised meat, so it was without hesitation that I joined in the Charcutepalooza party.

The first challenge of the year was to make homemade duck prosciutto. I have long wished to make my own prosciutto, and what better way to get my feet wet (or hands salty) than with duck breasts. The only difficult aspect of the preparation was waiting 7 days for them to cure. During this time I learned two valuable things: Duck prosciutto is extremely easy to make, and that patience is a virtue – at least when it comes to curing meat.

There are many ways to enjoy duck prosciutto, the simplest quite often the best. In this case I prepared a tartine, or a French open-face sandwich. The prosciutto is paired with melting reblochon cheese and layered over mixed greens. At once rustic and fresh, this recipe is a great way to kick off Charcutepalooza’s Year of Meat.

Duck Prosciutto and Reblochon Tartine

Reblochon is a soft cow milk cheese from the Savoie region of the French alps. It may be substituted with Saint Nectaire or Camembert. Try using a variety of greens and herbs. I used what I had on hand: flat leaf parsley, mizuna and radicchio.

Makes 4

2 slices of french country bread, sliced 1/2 inch thick, halved
Extra-virgin olive oil
2 cups mixed greens, such as lambs lettuce, frisée, green herbs
Salt and freshly ground black pepper
4 wedges Reblochon or Saint Nectaire cheese
4 sprigs rosemary
4 slices duck prosciutto

Preheat oven broiler. Lightly brush bread with olive oil. Arrange on baking tray and broil, turning once, until lightly golden. Remove from oven, but don’t turn off the heat.
Place greens in a bowl. Drizzle with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper; toss.
Place wedges of cheese in a small baking pan. Top each wedge with a rosemary sprig. Broil until cheese begins to soften and bubble, 1-2 minutes. Remove from oven.
Arrange bread slices on a plate or platter. Top with greens. Place a cheese wedge on the greens. Lay a slice of prosciutto over the greens and cheese. Sprinkle with pepper and drizzle with a few drops of olive oil. Serve immediately.

Autumn, Fall, Football, Main Course, one-pot, Soups and Stews, Winter

Black Bean, Sausage and Butternut Squash Chili

January 12, 2011October 22, 2019by Lynda Balslev17 Comments

I can’t help myself. I am on a soup and stew bender, and this chili is my latest rendition. This chili is a hearty stew perfect for the winter weather. It’s chunky and sating, packed with black beans, brimming with peppers and butternut squash, and fortified with spicy sausage. If you can stand it, let it refrigerate overnight before serving, and it will taste even better. This will warm you in the cold weather, and is a festive snack option for Superbowl viewing.

Black Bean, Sausage and Butternut Squash Chili

Serves 6

1 tablespoon olive oil
3/4 pound chorizo or hot Italian sausage
1 large yellow onion, chopped
2 cups butternut squash cubes cut in 1/2″ square
4 garlic cloves, minced
1 poblano pepper, membranes and seeds removed, cut in 1/2″ pieces
2 jalapeno peppers, seeded, finely chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 – 28 ounce can Italian plum tomatoes
1 1/2 cups chicken stock
2 tablespoons tomato paste
2 bay leaves
2 cups cooked black beans
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup cilantro leaves, plus extra for garnish
2 scallions, white and green parts finely sliced
fresh avocado as garnish (optional)

Heat olive oil in a stock pot or deep skillet over medium heat. Add sausages and brown on all sides. Transfer to a plate lined with a paper towel. When cool enough to handle, cut in 1/4 inch slices.
Add onion to pot and saute until softened, 3-4 minutes. Add squash, garlic and peppers. Saute 3 minutes. Add dry spices and cook stirring, one minute. Add tomatoes, chicken stock, tomato paste and bay leaves. Simmer until squash is tender, about 20 minutes. Stir in black beans, sausage, salt and pepper. Simmer 10 more minutes. Taste to adjust seasoning.
Before serving add cilantro. Serve in bowls with with scallions, fresh avocado (if using) and additional cilantro.

chocolate, Desserts, entertaining, Parties

Chocolate Pots de Crème with Gran Marnier

January 9, 2011August 8, 2014by Lynda Balslev26 Comments

Pots de Crème are an entertainer’s best friend. They may be prepared up to 2 days in advance and are very easy to make. With just a little finesse, and some high quality chocolate, you can be sure to wow your guests. Depending on the vessel in which they are served, they are an appropriately small shot of rich chocolate following a heavy meal, or a moreish serving for the chocoholics at the table. Keep it simple with straight-up chocolate, or dress it up with Gran Marnier. This recipe is a keeper.

Chocolate Pots de Crème with Gran Marnier

This recipe requires refrigeration before serving for at least 6 hours. For best results, prepare at least one day before serving. Makes 6 large or 12 small servings.

1 3/4 cups heavy cream
3/4 cup whole milk
6 ounces high quality dark chocolate (70-72%), finely chopped
6 egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon Gran Marnier or Cointreau (optional)

Gran Marnier Whipped Cream
Candied orange peel and/or raspberries for garnish

Preheat oven to 325 F. (170 C.) Combine cream and milk in a saucepan and bring to a simmer over medium heat. Remove and add chocolate, whisking until melted and thoroughly incorporated. Whisk eggs, sugar and vanilla together in a large bowl. Slowly add chocolate to the eggs, whisking constantly. Mix in Gran Marnier if using. Strain through a fine-meshed sieve into another bowl. Blot foam from the top of the chocolate with a paper towel or skim with a spoon.
Pour chocolate into demi-tasse cups or 3/4 cup ramekins. Cover each cup with foil. Place cups in a large baking pan. Pour boiling water into the pan until it reaches half-way up the side of the cups. Bake until the chocolate is set but still wobbles in the middle, about 40 – 50 minutes depending on the size of the cups. Remove and transfer cups to a wire rack; cool. Cover and refrigerate pots de crème at least 6 hours (or overnight). Bring to room temperature before serving.
Serve with Gran Marnier Whipped Cream. Garnish with candied orange peel or raspberries.

Gran Marnier Whipped Cream:
Before serving, beat 1/2 cup heavy cream in bowl of an electric mixer until soft peaks form. Whisk in 2 tablespoons sifted confectioners’ sugar and 2 teaspoons Gran Marnier and beat until stiff peaks form, taking care not to overbeat.

Breads, Pasta, Rice, Grains, Main Course, Pasta, Winter

Spaghetti with Bacon, Breadcrumbs and Arugula

January 6, 2011July 10, 2020by Lynda Balslev12 Comments

This recipe takes inspiration from the simplest yet tastiest Italian pasta dishes. Aglio e Olio is a humble Napoli dish consisting of pasta, olive oil, cheese, and dried red chili flakes, glistening with reserved pasta water. If you haven’t added pasta water to your kitchen toolbox, then it’s time you did. The cooking water is loaded with starch and salt, and is a wonderful way to loosen a sauce or moisten noodles. This nifty, no-cost by-product of the cooking process is best added in the last few minutes of preparing the dish.

Another ingredient in this dish with humble Italian roots is breadcrumbs. Pasta con la mollica is a southern Italian dish where breadcrumbs were considered part of the cucina povera, and considered the “poor man’s cheese.” It may sound redundant to add bread to pasta, but well-toasted breadcrumbs are a fabulous flavor carrier, and a resourceful way to use not-so-fresh bread. And like most dishes born of modest origins, it translates to a timeless and comforting dinner classic.

To this recipe, I add fresh arugula, simply wilted by the heat of the cooked pasta, and bacon, arguably another resourceful and economical food. After all, who can say no to bacon?

Spaghetti with Bacon and Arugula

Active Time: 30 minutes
Total Time: 30 minutes
Serves 4

8 ounces thick cut bacon, coarsely chopped
1/2 cup breadcrumbs or Panko (Japanese breadcrumbs)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup plus 1 cup finely grated Parmesan or Pecorino Romano cheese
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon dried red chili flakes, or more to taste
3 cups fresh arugula

Heat a skillet over medium-high heat. Add the bacon and fry until the fat renders and the bacon is crisp, 6 to 8 minutes. With a slotted spoon, transfer the bacon to a plate lined with a paper towel.
Pour off all but 1 tablespoon bacon fat from the skillet. Add the breadcrumbs and toast over medium heat until golden, about 30 seconds. Transfer to a bowl. Cool to room temperature and then stir in the 1/4 cup of the cheese, the salt, and black pepper and set aside.
Bring a large pot of generously salted water to a rolling boil. Cook the pasta 1 minute less than the package instructions for al dente. Scoop out and reserve 1 cup cooking water and drain the pasta.
Heat the oil in a large, deep skillet over medium heat. Add the garlic and chili flakes and sauté until aromatic, about 1 minute. Add the drained pasta, 1/2 cup of the reserved water and the remaining 1 cup cheese, stirring and tossing constantly to melt the cheese and evenly coat the pasta. (If the pasta is too sticky, add additional water to moisten.)
Remove from the skillet from the heat and add the bacon, arugula, and half of the breadcrumb mixture. Stir to combine and slightly wilt the arugula. Serve immediately with the remaining breadcrumbs for sprinkling.

Autumn, Fall, entertaining, France, gluten-free, Main Course, Meat, one-pot, Soups and Stews, Winter

Aprés-Ski Menu: Beef Bourguignon

December 31, 2010September 30, 2019by Lynda Balslev18 Comments

During the winter season I like to prepare rustic recipes from the French countryside. These hearty dishes are made with staples from the land, such as potatoes and root vegetables, bitter winter greens, cured meats and cheese. My favorite is beef bourguignon, a stew consisting of a tough cut of beef slow-cooked in Burgundy wine until falling-apart tender, mingling with carrots, onions and mushrooms in a rich, savory stock. It’s a delicious one-pot meal perfect for a cold night or an apres-ski meal. It can easily be made in advance, and like most stews, tastes even better the next day for easy planning. Enjoy with a glass of red wine, a roaring fire, friends and family.

Beef Bourguignon

Serves 6 to 8

Olive oil
3 pounds beef chuck, cut into 1 1/2-inch chunks
Salt and freshly ground black pepper
1/2 cup cognac
4 large carrots, divided
4 large garlic cloves, smashed
1 large yellow onion, chopped
1 (750-ml.) bottle full-bodied red wine
1 cup beef stock
1 (6-ounce) can tomato paste
2 teaspoons dried thyme
10 ounces pearl onions, peeled
1/2 pound white mushrooms, halved
1 tablespoon brown sugar

1. Heat 2 tablespoons olive oil over medium-high heat in a large oven-proof pan with lid or Dutch-oven. Season the beef with salt and pepper. Working in batches, add the beef to the pan, without over-crowding, and brown on all sides. Transfer to a bowl and repeat with the remaining beef.
2. Add the cognac to the same pan and deglaze over medium-high heat, scraping up any brown bits, and reduce by half. Pour the cognac over the beef and set aside.
3. Preheat the oven to 325 F. (170 C.) Coarsely chop 2 carrots. Heat 1 tablespoon olive oil in the same pan. Add the chopped carrots, the garlic, and onion. Sauté over medium heat until slightly softened, about 3 minutes. Return the beef and any collected juices to the pot. Add the wine, stock, tomato paste, and thyme. (The beef should be covered by the wine and stock. If not, add more wine or stock to cover.) Bring to boil, then reduce the heat to low. Cover the pot and transfer to the oven. Cook until the meat is very tender, 2 1/2 to 3 hours.
4. About 30 minutes before the beef is finished cooking, cut the remaining carrots into 1/2-inch slices. Saute the carrots in a skillet with 1 tablespoon oil until bright in color and crisp-tender, about 3 minutes. Transfer to a plate. Add the onions and mushrooms to the same skillet and sauté until lightly golden and crisp-tender, about 3 minutes. Remove from the heat and set aside.
5. Remove beef from oven. Pour the stew into a large strainer set over a bowl. Remove the meat from the mixture and return to the Dutch oven, then press down on the cooked vegetables in the strainer to extract as much juice as possible. Discard the solids.
6. Pour the strained liquid into a saucepan and bring to a boil over medium-high heat. Simmer until the liquid is reduced by half and has a sauce consistency, skimming the fat from surface. Add the sugar and season to taste with salt and pepper. Pour the sauce back over beef and add the carrots, onions, and mushrooms. Bring to a simmer to heat through, then serve.

Note: Beef bourguignon can be prepared up to 2 days in advance. Cover and refrigerate. Remove solidified fat from surface before reheating. Reheat over medium-low heat on stovetop, or in a 325 F oven.

Appetizers, Christmas, Denmark, Fish and Shellfish

Holiday Timeout: Shrimp and Dill Open-Face Sandwich

December 27, 2010August 8, 2014by Lynda Balslev11 Comments

Are you suffering from a food hangover? No worries. You’ve made it this far, cruising through Thanksgiving, holiday parties, and now Christmas. Just a few more days to go before the New Year, and then you can look forward to a diet respite. In the meantime, here is a quick fix: a Danish-inspired open-face sandwich. Clean, fresh and minimal, this is Danish design on a plate. It’s a perfect antidote to holiday excess, yet sufficiently decorative and pretty to look at during the festive season.

Not only is this open-face sandwich healthy and low in fat, it’s seasonally appropriate. The Danes are famous for smørrebrød, or open-face sandwiches. Eaten year round, smørrebrød makes a special appearance at the Danish holiday table, where they are an important first course in the culinary marathon otherwise known as the Christmas Lunch. Christmas Lunch is a bit of a misnomer, as it applies to multiple days preceding and following Christmas Day and may happen at lunch or dinner. Whenever it may fall, rest assured there will be numerous courses accompanied by beer and shnapps and no room for any more food that day.

Now, don’t be afraid. While the Danes view smørrebrød as one course of many, for our sake, I present you with a Shrimp and Dill Open-Face Sandwich as a light and refreshing dietary interlude. Enjoy this for lunch or as light dinner while you pace yourselves to the New Year. And if you must accompany it with a jigger of akavit, go ahead. After all, it’s the holidays.

Shrimp and Dill Open-Face Sandwich

Bay shrimp are a good substitution for the tiny fjord shrimp typically used for this recipe in Denmark. Makes 2 smørrebrød.

2 slices french loaf bread, 1/2 inch thick
Lightly salted European-style butter
2 large Boston lettuce or romaine lettuce leaves
1/4 pound bay shrimp
4 tablespoons creme fraiche or Greek style whole milk yogurt
Dill sprigs
Sea salt
Freshly ground black pepper
Lemon wedges

Spread each bread slice with butter. Cover with a lettuce leaf. Arrange shrimp in rows on lettuce. Spoon 1-2 tablespoons yogurt over shrimp. Sprinkle with salt and pepper. Garnish with dill sprigs and serve with a lemon wedge.

Chicken, one-pot, Poultry, Soups and Stews, Wine, Winter

Coq au Vin

December 22, 2010December 28, 2018by Lynda Balslev9 Comments

Coq au Vin is cozy winter food. It’s meant to slow cook and, like many stews, tastes even better the day after it’s prepared. I’ve come across recipes for quick Coq au Vin. This option sounds ideal for a busy weekday night, but, if you ask me, I would rather save my Coq au Vin for the weekend when it can simmer away, filling the kitchen with warmth and the aromas of wine and herbs, while building anticipation for dinner to come.

Traditional Coq au Vin required slow cooking, since it called for using a tough rooster as its main ingredient, which benefited from a long cooking process to tenderize the bird. Nowadays, chicken is commonly used, and the length of cooking time is shortened. Nonetheless, the dish is best when left to simmer over low heat, and the sauce is allowed to reduce and thicken into a luxuriously rich stew.

In this version, I omit the bacon and use a generous amount of brandy to deglaze the pan. Tomato paste is added to round out the sauce with a touch of sweetness. I like to slow-cook the stew in the oven at a lower temperature, freeing up the stove top for other needs. In the meantime, I am free to get on with other tasks, or relax with a book and a cup of tea or gløgg. This is the epitome of winter weekend food, preferably when the weather is cold and dismal outside.

Coq au Vin – Chicken Braised in Red Wine

As an option to butchering a whole chicken, purchase 2 whole legs and 2 to 3 breasts with skin and bone intact. Serves 4 to 6.

1 tablespoon olive oil
One chicken, cut in 8 pieces
Salt
Freshly ground black pepper
1/3 cup brandy
4 garlic cloves, smashed
3 large carrots, sliced 1/2-inch thick
1 large onion, chopped
8 ounces white mushrooms, halved (quartered if large)
1 (750 ml) bottle full-bodied red wine
1/4 cup tomato paste
2 teaspoons dried thyme
2 bay leaves
1 tablespoon brown sugar

1. Preheat the oven to 325°F. (170°C.) Heat the oil in an oven-proof pot with lid or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, in batches. Brown on all sides, 4 to 6 minutes. Transfer to a platter.
2. Carefully add the brandy to the pot (it will steam) and stir to deglaze the pot while you let the brandy reduce by about half.
3. Add the garlic, carrots, onion, and mushrooms, and cook for about 3 minutes, stirring frequently. Add the wine, tomato paste, thyme, and bay leaves. Return the chicken to the pot and nestle the pieces in the wine. Bring to a boil and then reduce the heat to a simmer. Cover the pot and transfer to the oven to cook for 1 1/2 hours, stirring occasionally.
4. Transfer the pot to the stove top. Remove the chicken and vegetables with a slotted spoon and place in a large bowl. Boil the sauce over medium heat until reduced by about half and thickened to a sauce consistency, skimming the fat, about 20 minutes. Add the sugar and salt and pepper to taste. Return the chicken and vegetables to the pot, and gently simmer to thoroughly heat through.
5. Serve warm in low bowls with mashed or roasted potatoes.

chocolate, Christmas, cookbook, Desserts, entertaining, gluten-free, holiday

Holiday Dessert: Chocolate Terrine with Orange Crème Anglaise

December 19, 2010December 29, 2020by Lynda Balslev4 Comments

Chocolate Terrine with Orange Crème Anglaise is most worthy of the holiday table. Not only is it appropriately elegant and sinfully rich, it may be prepared up to 3 days in advance, allowing you to get on with your Christmas shopping and preparations for house guests.

Also known as a Marquis au Chocolat, this popular French dessert is like eating a truffle in the form of a brick. I first made this recipe as a finale to a cheese fondue party, when I wanted a simple yet rich chocolate dessert with a French twist. I scoured my cookbooks and found inspiration in a recipe for Marquis au Chocolat by Thomas Keller in the Bouchon Cookbook. I paired the chocolate with orange which proved to be a match made in heaven. Slivers of dark chocolate nestled in a pool of cool orange-infused crème anglaise, studded with Gran Marnier macerated fruit. Not only did the orange add a bejeweled touch, its citrus notes brightened the chocolate, elevating this classic to celebratory status, befitting the holiday table.

Chocolate Terrine with Orange Crème Anglaise and Gran Marnier Oranges
Adapted from Thomas Keller’s Bouchon Cookbook

Serves 10 to 12

Chocolate Terrine:
Canola oil
12 ounces (350 g) 70% dark chocolate
1 cup (225 g) unsalted butter
4 large eggs, separated
4 large egg yolks
1 cup sifted confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/2 cup (125 ml) heavy cream
2 teaspoons granulated sugar

1. Lightly oil a 1 1/2 quart terrine mold or loaf pan. Line the mold with plastic wrap.
2. Melt the chocolate and butter in a double boiler over barely simmering water, stirring occasionally. Remove from the heat and cool slightly.
Add 8 egg yolks to the cooled chocolate mixture, stirring to combine. Sift together the confectioners’ sugar and cocoa and stir into the chocolate mixture.
3. Beat cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Transfer to another bowl and refrigerate until use.
4. Clean the mixing bowl and then beat the egg whites with the 2 teaspoons sugar until soft peaks form. Fold egg whites into chocolate mixture, then fold in the whipped cream.
Pour into the terrine mold and cover with plastic wrap. Refrigerate for at least 12 hours. (Terrine may be prepared up to 2 days in advance.)

Orange Crème Anglaise:
Makes about 2 cups

1 cup (250 ml) heavy cream
1 cup (250 ml) whole milk
6 tablespoons granulated sugar, divided
1/2 vanilla bean, split, seeds scraped
2 teaspoons finely grated untreated orange zest
5 large egg yolks

1. Combine the cream, milk, 4 tablespoons sugar, vanilla bean and seeds, and the orange zest in a medium saucepan over medium heat. Bring to a simmer, stirring constantly, then remove the pan from heat. Cover and let stand 30 minutes to let the flavors infuse.
2. Whisk egg yolks with the remaining 2 tablespoons sugar in a medium bowl until thick and light in color. Whisking constantly, pour one-third of the cream mixture into the egg mixture. Pour the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 10 minutes. (To check if done, run a finger down the back of the wooden spoon. The line should remain clearly intact without the custard running.)
3. Strain the custard through a fine-mesh sieve into a metal bowl set in a larger bowl of ice water. Cool the custard, stirring occasionally. When completely cool, pour into a container. Place plastic wrap over the surface of custard. Cover the container and refrigerate until use. (The custard may be prepared up to 2 days in advance.)

Gran Marnier Oranges:
2 navel oranges
2 to 3 tablespoons orange flavored liqueur, such as Gran Marnier or Cointreau
1 teaspoon sugar

Cut away the peel and pith of the oranges with a knife. Slice the oranges crosswise, about 1/4-inch thick. Cut out the orange segments and place in a bowl. Add the Gran Marnier and sugar and stir to combine. Let stand at least 2 hours and up to 1 day. (Cover and refrigerate until use.)

To serve:
Remove the terrine from mold. Run a knife under hot water and wipe dry. Slice the terrine in 1/4-inch slices. Arrange 1 to 2 slices on a plate. Drizzle the Orange Crème Anglaise around the terrine. Serve garnished with Gran Marnier Oranges.

Autumn, Fall, Christmas, gluten-free, one-pot, Soups and Stews, Thanksgiving, Vegetables and Salads, Winter

Cauliflower and Celery Root Soup with Truffle Oil and Crispy Kale

December 15, 2010November 11, 2018by Lynda Balslev16 Comments

I am a huge fan of cauliflower soup, yet it’s rare that I find a version that’s just right. Often the soup is grainy or bland, redolent of cauliflower yet missing an extra oomph that keeps me coming back for more. So, in my pursuit of the right stuff, I decided to team up cauliflower with a few of my favorite ingredients. First, I added my new best tuber friend – the celery root. Celery root, or celeriac, is mild with a softy nutty flavor. Combined with cauliflower, it smooths and mellows adding a hint of celery while permitting the cauliflower to shine through. I also added a chunk of Parmegiano-Reggiano cheese. As the soup simmers, the cheese dissolves into the stock, lending depth and an elusive umami flavor that begs for more tasting. The soup is puréed and dressed with a splash of cream, adding richness without overwhelming. The final flourish is a drizzle of truffle oil which elevates this weeknight staple to a holiday standard. For a garnish, I scatter a few crispy kale leaves over the soup. The salty roasted leaves add lovely contrasting crunch to the creamy soup. You might find yourself ferreting through your bowl in search for more.

Cauliflower and Celery Root Soup with Truffle Oil and Crispy Kale

The crispy kale is an optional addition to this luxurious soup. The kale leaves may be roasted in advance and refrigerated in an air-tight container until use. Be sure to make extra; they are a delicious and healthy snack. Serves 4-6.

For the soup:
1 tablespoon olive oil
1 medium celery root, peeled, cut in 1 inch cubes
1 medium cauliflower, cut in 1 inch pieces
2 garlic cloves, minced
4 cups chicken stock
2 inch chunk of Parmeggiano-Reggiano cheese
1/2 cup heavy cream
1 teaspoon salt
1 teaspoon freshly ground black pepper
Truffle oil

For the crispy kale:
6 (or more) kale leaves, halved, tough stems removed
1 small garlic clove, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Prepare the soup:
Heat one tablespoon olive oil in a large pot over medium heat. Add celery root and cauliflower; sauté 3 minutes without browning. Add garlic and sauté 1 minute. Add chicken stock and cheese. Cover and simmer until vegetables are very tender, about 30 minutes. Carefully transfer in batches to a food processor. Purée until smooth. Return soup to pot. Stir in cream, salt, pepper and additional chicken stock if necessary to achieve desired consistency. Simmer 5 minutes. Taste to adjust seasoning. Serve in bowls with a drizzle of truffle oil. Garnish with crispy kale leaves.

Prepare the kale:
Toss kale leaves with garlic, olive oil, salt and pepper. Roast in a 350 F. oven until crisp without blackening, 25 minutes. Crumble a few leaves in the soup before serving. (Kale leaves may be prepared up to one day in advance.)

cake, Christmas, Denmark, Desserts, holiday, Vegetarian, Winter

Aebleskivers

December 12, 2010August 8, 2014by Lynda Balslev7 Comments

Danish Æbleskivers

Referred to as pancakes, dumplings or even doughnut holes in English, æbleskivers are served as a treat throughout the month of December, almost always with a glass of gløgg.

Makes 20.

1 1/2 cups whole milk
.6 ounce fresh yeast (1 cake) or 1 envelope dry yeast
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2 eggs, separated

Unsalted butter
Raspberry or strawberry preserves
Powder sugar

Heat milk in a small saucepan until lukewarm. Remove from heat and pour into a medium bowl. Add yeast and let it dissolve.
Combine flour, sugar, salt and cardamon in a medium bowl. Split vanilla bean and scrape seeds into the dry ingredients. Whisk the egg yolks into the milk. Add the wet ingredients to the flour and mix well. Beat egg whites in the bowl of an electric mixer until stiff. Fold into batter. Let rest one hour at room temperature.
Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat. Pour batter into each indentation, about 2/3 full. Cook until golden brown underneath, 3-4 minutes. Using a knife or skewer, turn aebleskiver over and continue to cook until golden and cooked through, 3 to 4 minutes.
Remove æbleskivers from pan, and repeat with remaining batter. Serve æbleskivers with powdered sugar and preserves – and a glass of steaming gløgg.

Note:
An aebleskiver pan is a stovetop pan with 6 or 8 holes/indentations. While non-stick is available, choose a cast iron pan for best results.