It’s a hot and humid summer in Toronto. So easy, lazy, tasty dinners are in high demand in our house these days. I came up with the idea for these cauliflower steaks with grilled shrimp skewers and chimichurri last week when I needed a fast, healthy dinner that left me feel less guilty than devouring a beef steak with herb butter and fried potatoes. As some of you may know, I love using cauliflower when I cook. Not only does it taste amazing, it’s also a wonderful substitution for carbs. First time I came across the term ‘cauliflower steaks’, I must admit I thought it was a bit of an…
-
-
Divinely decadent shrimp appetizer
Here is our second appetizer for our Roaring ‘20s Gatsby themed New Year’s dinner. We started out with oysters, or what we called Roaring Rockefeller oysters, and we thought that a natural next step is a fresh little bite with shrimp and herb cream with a touch of lemon and watercress. We recommend you use a very small type of shrimp, as we thought this would be one in a row of appetizers, and small shrimp will make this dish look very elegant and delicate. North Atlantic shrimp are great, or maybe you can even get your hands on a batch of Danish ‘fjordrejer’ (frozen as the fresh ones are…
-
It’s Friday!
This is just the most easy peasy simple yet addictively delicious appetizer! Perfect for a Friday night to celebrate that you’ve finally arrived at the weekend. And perfect too with a glass, or two, of bubbles. When I serve these shrimp with cilantro lemon mayo dip the main challenge is to make sure I’ve made enough. More than once I’ve found that the whole platter of shrimp and dip I just put on the table a minute ago has already mysteriously vanished! You can easily prepare the cilantro lemon mayo dip in advance, but otherwise it’ll only take you 5 minutes max to whip up right before serving. Just make…
-
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,…
-
Creamy fish and lemon
Since Denmark is a country that basically consists of islands only connected to Germany in the south by the big peninsula Jutland, the tradition of eating a lot of fish for dinner should be a given. But actually I grew up in a home where we didn’t have fish for dinner at all (except the 2 times a year when my mom treated us to a piece of salmon). And chowder would have been a completely foreign word. It’s not that we didn’t eat fish, because I can’t remember a lunch at home that didn’t include pickled herring, but for dinner fish simply wasn’t an option. Now I love fish…
