A super intense and incredibly delicious tomato sauce. Basically, I see this as a kind of clean-out-the-fridge dish, so if you don’t have celery, you can easily use something else. If you only have regular onions or red onions, just use them. The time factor isn’t that crucial, so the sauce can easily be made … Read more
Onion compote is something that can be used in many different contexts, for example, spread in a sandwich, on top of cold cuts or cheese, or as a delicious counterpoint to a really good steak. It can also be used in the sweet kitchen, and it is generally an element that can contribute with a … Read more
The Italians surely know their way around pasta, and both ravioli and tortellini are pasta dishes that are extremely popular, even far beyond Italy’s borders. The difference between ravioli and tortellini lies partially in their shape. While ravioli are flat, filled parcels usually served in tomato sauce, tortellini are delicious, filled, and navel-shaped parcels often … Read more
A real grandma classic! Creamed kale is something many of us primarily eat during the Christmas season (or New Year’s Eve, if you’re like me and from Southern Jutland), but you certainly won’t go wrong by serving it at other times of the year or for other holidays, for example, the Easter lunch! In general, … Read more
Potatoes are possibly one of the ingredients we consume in the most different varieties: Boiled, sous vide-prepared, hasselback, rösti, french fries, pommes pailles, oven-roasted, in potato salad, as crispy potato chips… and the list goes on! Everyone loves crispy potatoes, and if you roast them in duck fat, they become even crispier than when they … Read more
For Christmas, I got a veggie twister, but I hadn’t used it at all – until now. NOW it had to be tested, so I threw myself into making homemade curly fries. Curly fries are otherwise something we’ve only had when dining out, but they’re actually quite easy to make yourself! That is, if you … Read more
If you have been following MasterChef 2020, you’ve probably heard about Beurre monté. Beurre monté is a butter sauce, and it is a French technique that essentially involves cooking/poaching in melted butter. The French often use this method of cooking for vegetables, as it is a very gentle way of preparing them. When making Beurre monté, an emulsion occurs … Read more
Ravioli is a classic in the Italian cuisine. They are small packets of pasta dough, which can be filled with, well, almost anything. Typical ravioli filling is some form of meat or vegetable stuffing. Here I have used sous vide-cooked confit de canard to fill my ravioli. We always make a larger batch when we make confit duck … Read more
Flatbreads are as important in Middle Eastern cuisine as rye bread and potatoes are in Danish cuisine and pasta is in Italian cuisine. You can serve flatbreads as a side dish at dinner instead of baguettes or other types of bread, use them for homemade durum wraps, Mexican tortillas—or for dipping in hummus! Flatbreads are … Read more
Chili cheesetops – with liquid and creamy cheese just like at McDonald’s! ? After countless attempts to make tops resembling the ones you can get at McDonald’s, I have finally conjured up a recipe ? The secret is simply to use processed cheese instead of regular cheddar and mozzarella that one might otherwise use. They … Read more