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Posts Tagged ‘carrots’

Tarteletter med Høns og Grønærter – Tartlets with Chicken, Peas and Carrots

Posted in Appetizers, Chicken, Danish, Main course, Stock, tagged , , , , , , , , , on September 8, 2013| 6 Comments »

Tarteletter with Chicken, Peas and Carrots

Tarteletter with Chicken, Peas and Carrots

Tarteletter is a classic Danish dish. It can be served as an appetizer or as the main course. The Tartelet shell is delicate, flaky and buttery. I have tried to make the tart shells in the past but so far I have not been successful. In the meantime, I purchased these tart shells online and amazingly enough they arrived without a single crack, imagine that 🙂

Tarteletter was probably my all-time favorite meal when I was a little girl and it was the dish I always requested for my birthday.  The way my parents prepared it was with a filling made up of diced ham, carrots and peas in a Béchamel sauce.  For today’s post, however, I chose to replace the ham with chicken, since I was making a chicken stock anyway. When you heat the Tartlets in the oven, make sure it’s done at low temperature and just until they are heated through. These Tarteletter turned out super delicious and it’s still one of my favorite meals.

Ingredients for Homemade Chicken Stock:

2 large split chicken breasts

4 carrots

4 celery sticks

1 large onion, quartered

2 bay leafs

10-15 pepper corns

1 small tablespoon salt

water to cover by 1 inch

Ingredients for Filling: (makes filling for 10 tarteletter)

homemade chicken stock, approx 2-3 cups

small bunch fresh parsley, chopped

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

8-10 oz. frozen peas and carrots

1-2 cups cooked chicken, cubed

salt and pepper, to taste

Tarteletter

Direction for Homemade Chicken Stock:

Place all ingredients in a large cooking pot and cover with 1 inch of water. Bring to medium heat and simmer for 1 1/2 – 2 hours. Strain stock through a sieve, making sure to reserve the stock for later use, refrigerate. Discard vegetables. Allow for chicken to cool completely before cutting into bite size cubes.

Directions for Filling:

Place chicken stock into a saucepan with chopped parsley and bring to medium-low heat, turn off heat and let sit.

Place butter into saucepan and melt over medium heat. Once butter has begun to bubble, add flour and stir vigorously. Allow to simmer for two minutes while stirring often. Add warm chicken stock a little at the time to butter mixture while stirring until desired consistency (a somewhat thickened bechamel sauce). Adjust taste with salt and pepper if needed. Add frozen peas and carrots, allow to heat through. Add cooked cubed chicken and allow to heat through.

Preheat oven to 350 degrees F. Place tarteletter on foil and warm in oven for 2-3 minutes.

Fill warm tarteletter with filling and serve immediately. Enjoy!

Source: My Danish Kitchen

Tarteletter

Tarteletter

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Gulerodsbrud – Carrot Rolls

Posted in Bread, Danish, tagged , , , , , , , , on May 6, 2013| 12 Comments »

Gulerodsbrud

Gulerodsbrud

My sister Jonna is the one who brought this wonderful recipe to my attention. She shared pictures of her finished Gulerodsbrud on Facebook and it sounded and looked so good that I just had to try the recipe right away. And let me tell you, these rolls did not disappoint. Taste one of these rolls straight out of the oven, as is, it’s a little piece of heaven. Let them cool and you can serve them with butter, or my favorite way, with some ham and prosciutto.

Making Gulerodsbrud

Making Gulerodsbrud

Not only are these buns now one of my favorites but making them is quite an adventure. I have never encountered a process like this and it was a lot of fun. First you make your dough, it’s firm and elastic. Then you make a well in the center and add eggs, sunflower seeds and grated carrots. Wrap it up like a nice little present and then you chop up the dough until it’s in small pieces. Now it’s a real sticky mess and you make little piles of dough on your baking sheets, bake and voila…you have super soft, delicious rolls with a slight thew from the sunflower seeds. I hope you enjoy these as much as I did.

Chop dough into small pieces

Chop dough into small pieces

Gulerodsbrud, makes 12-15 buns

Ingredients:

5 1/2 dl water (18.3 fluid oz)

4 1/2 teaspoons active dry yeast (or 50 g cake/fresh yeast)

1 kg all-purpose flour (2 lb 3 oz or 35 oz)

75 g sugar (2.6 oz)

15 g salt (0.5 oz)

75 g butter (2.6 oz), at room temperature

2 eggs

150 g sunflower seeds (5.3 oz)

4 grated carrots (I got 230 g or 8 oz)

Directions:

Sprinkle yeast over warm water (100-110 degrees F) and let sit for 10-15 minutes. In your stand-mixer, combine flour, sugar and salt. Add water and yeast to flour and mix to combine, add butter and continue to mix until the dough is smooth and elastic. Place dough in a bowl and cover with a clean, dry tea towel. Allow dough to rise for one hour.

Line 2-3 baking sheets with parchment paper and set aside. Pour dough out onto your work surface and give a quick knead to deflate. Make a deep well in the center and place the eggs, sunflower seeds and grated carrots into the well. Pull outer edges of dough over the center and close like a big ball. Using a large knife or a dough scraper, cut the dough and filling into pieces. Continue to scrape the spilled eggs, seeds and carrots back into the dough and continue to cut up the dough until the dough is cut into small pieces. At this point the dough is a pretty messy affair. Take handfuls of the sticky dough and place onto the baking sheets. Let the piles of dough rise for one hour (they will not rise much).

Preheat oven to 390 degrees F (200 degrees C). Bake buns for 15 minutes or until golden in color. Enjoy!

This post has been submitted to Yeastspotting.

Source: Claus Meyer

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Pot Roast

Posted in Beef, Comfort food, Main course, tagged , , , , , , , , , , on September 26, 2011| 7 Comments »

Pot Roast

Fall has finally arrived and the temperatures here in Virginia are so much more comfortable. We have gotten quite a bit of rain lately, which I love,  and with the gloomy dark skies comes a desire for comfort food. And Pot Roast is just that. Inhaling the sweet aroma while the roast is cooking and tasting the delicious fall-apart meat and tender veggies…it’s a little piece of heaven!

Ingredients:

4-5 lbs beef chuck roast, tied

Kosher salt and black pepper

Flour

Olive oil

5 carrots, chopped

1 1/2 yellow onions, chopped

4 stalks celery, chopped

1 large leek, white and light green parts chopped

1 large potato, chopped

3-4 garlic cloves, minced

 1 cup white wine

2 cups chicken stock, homemade prefered

28 oz whole plum tomatoes in puree

3 sprigs fresh thyme

2 sprigs fresh rosemary

1 tbsp unsalted butter

Directions:

Preheat oven to 325 degrees F.

Pat beef dry with a paper towel, Season the roast all over with 1 tbsp salt and 1 1/2 tsp pepper. Dredge the roast in flour and set aside. Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add the roast and brown all sides, each side should take about 4-5 minutes. Remove the roast to a large plate.

Add 2 tbsp olive oil to Dutch oven and add carrots, onions, celery, leeks, potatoes, garlic, 1 tbsp Kosher salt and 1 1/2 tsp pepper. Cook over medium heat for 10 – 15 minutes until tender but not browned. Add wine and bring to a simmer, Add chicken stock, 2 tsp Kosher salt, 1 tsp pepper. Break up whole plum tomatoes a little and add the remaining 28 oz can of tomato juices.  Put the roast back into the pot and bring to a simmer. Cut thyme and rosemary into small pieces, place on a small piece of cheese cloth, close cheese cloth ends into a bundle and tie closed with butchers string. Place herb bundle into pot and submerge into liquids. Cover Dutch oven with lid and place into oven. Cook in oven for 2 1/2 hours until meat is tender or about 160 degrees internally. Note: turn the heat in the oven down to 250 degrees after about 1 hour of cooking.

Remove the meat to a cutting board. Remove herb bundle and discard. If needed, skim off fat from the sauce. Place half the sauce into a food processor and puree until smooth. Pour the puree back into the Dutch oven and bring to a simmer on the stove top.

Place 2 tbsp flour and butter in a small dish and work them together using a fork. Stir into sauce and simmer for 2-3 minutes, stirring until thickened. Taste for proper seasoning.

Remove string from roast and slice the meat. Place on serving platter and pour some of sauce over. Serve warm and enjoy!

Source: adapted from Barefoot Contessa

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Champagne Cream Sauce

Posted in Sauce, tagged , , , , , on August 22, 2010| 10 Comments »

Champagne Cream Sauce

Champagne Cream Sauce

When I first made this cream sauce I was blown away, I mean, really blown away. I’ve had many fantastic cream sauces at different restaurants before, but this sauce tops them all. It is sweet and rich in taste, but not too rich. You can of course control the amount of cream you put into the sauce, which I put in very little cream and more champagne, and it is still incredibly rich in taste. The combination of the sweet carrots, shallots and champagne, pack this sauce full of flavor.

So when we had company visiting I wanted to serve something different, something special, not the typical run of the mill and this Champagne Cream Sauce immediately came to mind. And as an added bonus, it is pretty easy to make. No need to be slaving away over a hot stove for hours and hours. I served this with a mix of my favorite ravioli and a salad.

Ingredients:

6 tablespoon butter, divided

2 shallots, finely minced

2 carrots, peeled and thinly sliced

2 tablespoon tomato puree

1 1/2 cups chicken stock

3/4 cup Champagne

3 tablespoon flour

Heavy cream

Directions:

Melt 3 tablespoons of the butter in a skillet. Add the shallots and carrots and saute over medium-low heat until tender. Add the tomato puree and stir, cook until the mixture has begun to caramelize, 2-3 minutes. Add the chicken stock and Champagne and stir to blend. Bring to a simmer and reduce to about 1/3.

Once the sauce has reduced, heat the remaining 3 tablespoon of butter in a small saucepan. Add the flour and whisk, let it cook for 2-3 minutes to form a roux. Add the roux to the carrot mixture in the skillet and stir to mix well. Whisk in a little heavy cream and more champagne and/or chicken stock until the sauce has reached desired consistency. (Here I tend to go a little heavy on the Champagne). Pass the sauce through a strainer to remove the shallots and carrots. Serve warm atop your favorite Ravioli.

Source: Annie’s Eats, originally from Fotocuisine

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Gulerodsalat – Carrot Salad

Posted in Danish, Salad, Side dish, tagged , , , , , , , , , on June 7, 2010| 6 Comments »

Danish Gulerodsalat

Danish Gulerodsalat

Danish Gulerodsalat (Carrot Salad) is very popular in Denmark and it’s so easy to make, it only has four ingredients. It’s a refreshing, crunchy, sweet and sour….and as an added bonus, guess what, it’s good for you. If you’re not keen on lemon you can use an orange instead, but I like the little bite that lemon gives you. Enjoy this as a side dish, for lunch or as a snack. Serve cold.

Gulerodsalat (Carrot Salad)

Ingredients:

5 carrots

1 lemon

1 to 2 tsp sugar

1/4 to 1/2 cup raisins

Directions:

Peel and grate carrots using a box grater or food processor. Place in a small bowl and add the juice of 1 medium lemon. Add sugar to taste. Start with 1 tsp sugar and add more if you prefer the salad a little sweeter. Finally add the raisins, I used Golden raisins but regular raisins would actually add a little more contrast against the orange carrot color. Place in refrigerator to chill for at least 1/2 hour.

Source: Adapted from maduniverset.dk

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