Asparagus peels, should they just be thrown away then? I’ve always thought it was a shame to throw away asparagus peels and ends. They are full of flavor, so why not use them all, now that we’re already well underway!? ?? Here at home, we consume huge amounts of asparagus these days. Like, really a … Read more
As mentioned, the season for asparagus is quite short. By fermenting asparagus, we can enjoy the white gold from the Danish fields for longer. So, we ensure to have a delicious supply for the less exciting seasons. You might be familiar with sauerkraut and kimchi, where cabbage is massaged with salt to release the cabbage’s … Read more
Summer on a plate. This dish pairs well with a glass of rosé or white wine on a terrace on a warm spring or summer day. The dish is mild, but the ingredients complement each other well. My fish is purchased from my local fishmonger, and the dish is inspired by tips I received from … Read more
Little Friday at home almost always means a bit of fine dining on the weekends. A classic starter here in the spring is blanched white asparagus with browned butter.
White asparagus – some pickled, others butter-fried, sourdough crisp, lumpfish roe, and a smoked blanquette sauce. It tastes quite lovely together with a large glass of Wednesday wine. White asparagus – some pickled, others butter-fried, sourdough flakes, lumpfish roe, and a smoked blanquette sauce. It tastes quite delightful with a large glass of Wednesday wine.
My take on a delightful recipe with pickled asparagus – the white kind. At home, we are thrilled with the combination of white asparagus, hollandaise/mousseline sauce, shrimp, and preferably summer truffle. After trying a restaurant version where one white asparagus was pickled and the other steamed/fried, I have always wanted to pickle them myself. Here … Read more
Delicious oven-roasted beef culotte served with fries, homemade Béarnaise sauce, and bacon-wrapped asparagus. We love beef culotte at home, and this method of preparation is a sure hit every time. We don’t eat much sauce at home, so you might want to double the Béarnaise sauce ingredients if you consume a more “normal” amount. Delicious … Read more
Cod is generally a very popular choice when we Danes want to have fish on the table, and it is probably because the cod is so mild and delicate in its meat, making it a dish the whole family, even the youngest members, can enjoy. Cod is much more than the traditional New Year’s dish, … Read more
Asparagus with salsa verde. A flavorful experience of mild asparagus in a beautiful harmony with a slightly sharp, spicy salsa. Salsa verde is a spicy, green salsa sauce from Mexican cuisine and traditionally contains green chili and tomatillo (a small green “tomato”). This recipe uses neither as salsa verde can actually be made in several … Read more
Irresistible lobster tails in sous vide! Lobster tails are a delicacy, and the lobster season is in full swing! The Danish lobster season runs from April to October. We have the recipe from the book: “Sous Vide 2.0 – Recipes, Techniques, Tips, and Tricks” where the author Karsten Tangaard says the following about the recipe: … Read more