This dish is for everyone who, like me, loves raw meat. Maybe it is the Viking in me that it appeals to. Even as a kid I loved beef tartare. And as soon as sushi appeared in Denmark, I was hooked on raw fish as well. The quality of course has to be outstanding, and perhaps that is part of the reason why I love raw meat and fish so much. Because it is really honest food. What you see is what you get, and you can’t disguise bad quality meat or fish in sushi or dishes like beef tartare or carpaccio. This Nordic carpaccio is my Scandinavian take on…
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Fresh flower salad
Spring and summer are the perfect seasons to use edible flowers in your cooking. Not only do edible flowers beautify your salads, cakes and other dishes, they also add a very elegant fragrance both in smell and taste. This fresh flower salad looks and tastes amazing, and besides a bunch of edible flower petals, it has what I think are some of the best green produce available this time of year: fresh Brussels sprouts and garden snap peas. The salad is quite simple with no dressing added, just a drizzle of good quality olive oil and some freshly ground black pepper, but nothing more is really needed with these gorgeous…
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Cajun shrimp bread
We spent this March break doing a road trip through Louisiana and Texas, and had some pretty amazing encounters with real southern food classics. Even just writing about it makes me hungry! This Cajun shrimp bread was inspired by a Cajun crawfish bread we had one sunny afternoon in Louisiana. If you can get your hands on crawfish, I’d use that instead of shrimp, but alas, we don’t all live down south, and shrimp will also do nicely. The Louisiana kitchen is world famous for its spicy and flavorful Cajun and Creole tastes. In my mind, this recipe represents quintessential Louisiana food culture: great shellfish combined with hot Cajun spice,…
