My sous vide machine is my best friend in the kitchen. At least if we’re talking kitchen utensils. But neck cutlets – can they go sous vide? Yes, they definitely can, and below I’ll share my best tips for preparing a delicious neck cutlet using the sous vide method. Neck Cutlet Cut Neck cutlets are … Read more
Pork tomahawk is for the true meat lover! I had the opportunity to buy this dry-aged beauty directly from Guldrummet after a visit to the Food Festival. – And to say the least, it was a huge cut I brought home – it was actually the entire loin with both ribs and the whole shebang. … Read more
Homemade rolled pork. This delight is served on a slice of rye bread with parsley mayo, kale, and apples and is perfect for adding to the Christmas/Easter lunch table or as a perfect end to a good evening in the form of a late-night snack. We have the recipe from the book: “Aamanns smørrebrød“, written … Read more
The delightful Danish classic: Yellow Pea Soup. This dish is both loved and hated by many, but the fact is that it is a classic that we all have a relationship with. It is what you call a dipping dish, making it highly suitable for dipping bread in. Here, yellow pea soup is served with … Read more
I think that karbonader epitomize wonderful childhood memories and are quintessentially Danish, traditional, and “grandmother-like.” The other day, I made karbonader for my daughter and my husband, and already during the cooking process, memories of the good old, cozy home life from my childhood home started to wash over me. It’s truly amazing how tastes … Read more
Delicious recipe for the classic dish rolled roast. This version is made in the oven and is filled with carrots and apricots before being tied together. We have the recipe from the book: “Basic Kitchen”, written by Mikkel Maarbjerg and Nikolaj Kirk. Additionally, we have a recipe for a delicious raw marinated pointed cabbage and … Read more
At home, we love pork cracklings, but they absolutely must be homemade! And we are constantly searching for the perfect way to make them. It’s not nearly as daunting to start making your own pork cracklings as one might think. Yes, I almost don’t understand why one would think it’s inaccessible – it’s essentially just … Read more
Homemade bacon that surpasses supermarket versions by a mile is nothing short of a fact. A bacon that doesn’t splatter in the pan sounds a bit like a dream, doesn’t it? Yet, this is the pure reality with homemade bacon. The efforts to achieve the perfect homemade bacon are somewhat akin to nurturing a relationship: … Read more
The gas grill is getting a lot of use at home these days! And the other day, it was time for spareribs – but not just any kind. No, these were Duroc spareribs. The Duroc breed is known among meat enthusiasts and can rightfully be called gourmet pork. Duroc ranks in the top three of … Read more
The key to the juiciest sous vide chops with root vegetable purée and potatoes. The word “chops” might trigger a little tick in some because chops have a reputation for becoming a dry and dull affair. The keyword here is the cooking method! The issue, in part, is that many tend to cook pork chops … Read more