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.
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
1/4 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.
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.