Every now and then, somehow, there are some bloggers whose Secret Recipe Club partners flake out and don't cook or post. It's a horrible feeling to be left out, so when that happens, the group organizers put a call out for some quick cooking. I was happy to step-in today and help make sure that Sid's Sea Palm Cooking was no longer an orphan. Sid is a prolific blogger, writing the kitchen blog, maintaining Sea Palm Treasures for photographs, and filling Flying Fluglehoffers and Tiddlywinks with rants and raves.
As I didn't have a month to peruse and explore the kitchen blog, I was excited to see a Danish Dishes sub-header. That made my choice simple. In my family's cooking around the world adventure, in honor of two of my best friends, we spent a week making Danish dishes.
And though we whipped up Smørrebrød (Open-Face Sandwiches), Øllebrødspulver (Rye Porridge), Stegt Flæsk Med Persillesov (Roasted Pork with Parsley Sauce), and Abrikossuppe (Apricot Soup), Riley has been asking for a repeat of the Brunede Kartofler (Sugar Browned Potatoes). Sid's list of Danish recipes provided me some new dishes with which to pair those caramel-covered tubers.
So, to honor OxFam's World Food Day, we're going to eat something international and talk about where our food comes from, who cultivates it, and how we can make choices to make the food system more just and sustainable. We do that everyday, really, but it's nice to know that other households will be doing the same thing around their tables tonight.
I decided on Frikadeller (Danish Meatballs) and Blomkål med Urter (Cauliflower with Herbs)...with the Brunede Kartofler! Like Sid, I am not as accurate as I could be in my cooking measurements; I go by how it should look and feel. But I try...it's hard to blog a recipe without measurements. So, here goes.
1 pound lean ground pork
1/2 onion, finely chopped
1 egg
1/4 C white whole wheat flour
1 T fresh, chopped dill
1/4 C milk
salt and pepper to taste
butter and olive oil for trying
Saute onions until they are translcent. Blend all of the meatball ingredients together in a large mixing bowl. I don't have a Kitchenaid, so I use my Kitchenelves, Riley and Dylan. They're good sports. Pan-fry in a mixture of butter and olive oil. In Sid's photos, these weren't shaped like ball; they were more like little boats. I went with that.
As I didn't have a month to peruse and explore the kitchen blog, I was excited to see a Danish Dishes sub-header. That made my choice simple. In my family's cooking around the world adventure, in honor of two of my best friends, we spent a week making Danish dishes.
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| Brunede Kartofler |
So, to honor OxFam's World Food Day, we're going to eat something international and talk about where our food comes from, who cultivates it, and how we can make choices to make the food system more just and sustainable. We do that everyday, really, but it's nice to know that other households will be doing the same thing around their tables tonight.
I decided on Frikadeller (Danish Meatballs) and Blomkål med Urter (Cauliflower with Herbs)...with the Brunede Kartofler! Like Sid, I am not as accurate as I could be in my cooking measurements; I go by how it should look and feel. But I try...it's hard to blog a recipe without measurements. So, here goes.
Frikadeller
Adapted from Sid's Sea Palm Cooking
1 pound lean ground pork1/2 onion, finely chopped
1 egg
1/4 C white whole wheat flour
1 T fresh, chopped dill
1/4 C milk
salt and pepper to taste
butter and olive oil for trying
Saute onions until they are translcent. Blend all of the meatball ingredients together in a large mixing bowl. I don't have a Kitchenaid, so I use my Kitchenelves, Riley and Dylan. They're good sports. Pan-fry in a mixture of butter and olive oil. In Sid's photos, these weren't shaped like ball; they were more like little boats. I went with that.
Blomkål med Urter
Adapted from Sid's Sea Palm Cooking
Cut head of cauliflower into bite-sized pieces. Steam or boil until fork tender. Sprinkle with fresh chopped herbs and drizzle with butter.
You did an awesome job on Sid's recipes. Thank you so much for adopting our orphan. :)
ReplyDeleteFantastic job Camilla! Thank you so much for stepping in to help - you made her first month a lot brighter. I love your choice of recipe and can't wait to try it myself!!
ReplyDeleteBoth of those things sound so good and so easy. And thanks for coming to the rescue. The person who had me didn't post until Tuesday, so I know the disappointing feeling of looking for your selection and not being able to find it.
ReplyDeleteWhat interesting dishes. Thanks for stepping in to help an orphan
ReplyDeleteThanks for the introduction to Sea Palm's Danish cooking... a nice orphan rescue!
ReplyDelete