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Posts Tagged ‘cooking’

Davidson Hall at Campbell Folk School, Kitchen, Music and "Wet Studios

Davidson Hall at J. C. Campbell Folk School where the Kitchen, Music and “Wet” Studios are located.

Back in 2005 Joe and I attended a week long seminar at J. C. Campbell Folk School which is located in the beautiful Appalachian mountains in Brasstown NC. The campus is set in the most secluded environment and it is easily navigated with numerous trails for an early morning walk. Each day begins with the tradition of Morningsong which is a combination of music and folklore, a great way to start your morning. Meals are served family style in the Dinning Hall which is a great opportunity to meet new people from all walks of life. The campus also has a charming History center and a wonderful Craft Shop which features pottery, handwoven items, jewelry, wood crafts and ironwork. Back in 2005 Joe took a Viking Blacksmithing class and I took a Scandinavian baking class and it turned out to be one of those fantastic experiences that stays with you forever. So you can imagine my surprise and excitement when I was approached by Campbell Folk School to come down and teach the Scandinavian baking/cooking class during their Scandinavian Heritage week during March 2013.

Director of J. C. Campbell Folk School Jan Davidson performing Morningsong. It's a wonderful beginning to your morning, each day Morningsong is led by someone different.

Director of J. C. Campbell Folk School Jan Davidson performing Morningsong. It’s a wonderful beginning to your morning and each day Morningsong is led by someone different.

Evening entertainment

I didn’t catch their names but they were great. If anyone knows who they are please let me know.

David Baker taught the Kaleidoscope class and he was a riot, a real viking :)

David Baker taught the Kaleidoscope class and he was a riot, a real viking ūüôā

Local Fireman doing Morningsong and smartly incorporating fire prevention into his routing.

Local Fireman J. D. Robinson doing Morningsong and smartly incorporating fire prevention into his routine.

The class turned out to be a really good group which meshed together very nicely. There were five wonderful ladies, all with fantastic personalities: Lucrecia, Paula B, Paula C, Roberta and Lynn Ann and then we had one gentleman named Mark which turned out to be a really funny and pleasant feller.

Our class left to right: Paula, Roberta, Lucrecia, Lynn Ann, Gitte, Mark and Paula

Our class left to right: Paula, Roberta, Lucrecia, Lynn Ann, Gitte, Mark and Paula

For the class I had prepared recipes which were Danish, Norwegian, Swedish and Finnish in origin and the class was set up to be predominantly baking with one full day of cooking savory foods.

Mark making Pebern√łdder

Mark making Pebern√łdder

Roberta and Paula making Norwegian Julekake

Roberta and Paula carefully following a recipe

Lynn Ann making Æbleskiver, they were delicious!

Lynn Ann making Æbleskiver, they were delicious!

Lucrecia and Paula made the classic Othellolagkage. They did an outstanding job.

Lucrecia and Paula made the classic Othellolagkage. They did an outstanding job.

Here are a few pictures of some of the baked goods the class made. We made a lot more than this but I didn’t get pictures of everything.

Othellolagkage

Othellolagkage, a true masterpiece!

Campbell 2 (42)

Making Hindbær Roulade

Campbell 2 (52)

Swedish Lussekatter, before baking.

Campbell 2 (60)

Birkes with Remonce.

Campbell 5 (5)

Kringle pastry

Campbell 5 (6)

√Übleskiver, the only thing missing is a warm glass of Gl√łgg.

Campbell 5 (8)

Finnish Christmas Stars.

Campbell 6 (3)

Norwegian Krumkake, they were served with vanilla and chocolate filling. Very popular!

Campbell 6 (4)

Scandinavian Toscakake.

Campbell 6 (6)

Kiksekage, very decadent.

The Fiddle class stopped in and serenaded us. They were well fed.

The Fiddle class stopped in and serenaded us. They were well fed.

Midweek is when we cooked the savory foods leading up to our dinner party on Wednesday evening. I wanted them to experience small samples of typical Danish foods and there were some hesitation and a lot of joking ūüôā about eating Marinated Herring and Liver Pate in particular, but I think all in all, they really did like those foods. Our dinner that evening turned out to be a lot of fun and it was a real pleasure meeting everyone’s significant others and family members.

Our dinner party.

Our dinner party.

The menu consisted of a mixture of different food:

Sm√łrrebr√łd with Danish Rye Bread (Rugbr√łd), Marinated Herring (Sild) and homemade Curry Salad (Karrysalat)

Sm√łrrebr√łd with Rye Bread, Liver pate (Leverpostej), fried mushrooms and bacon

Meatballs (Frikadeller) with Red Sweet and Sour Cabbage (R√łdk√•l) and Caramelized Potatoes (Brunede Kartofler)

Ris a La Mande with warm Cherry Sauce (Ris a La Mande with Krisebær Sovs)

Lucrecia stirred and stirred the Risengr√łd so it wouldn't burn. I think we should have given her some sort of "best stirring" award :)

Lucrecia stirred and stirred the Risengr√łd so it wouldn’t burn. She deserved some sort of “stirring” award ūüôā

Campbell 3 (5)

Making “oh so wonderful” Liver Pate.

Campbell 3 (10)

Danish Sm√łrrebr√łd with Marinated Herring and homemade Curry Salad (Karrysalat).

Friday afternoon was the closing ceremony and all the different classes put on a display of what they had been making during the week. As for our class, we spent the morning baking so we could provide samples of some delicious special treats to all the other students and instructors. All of the samples were gone within fifteen minutes and we got great reviews on our baked goods. Great job Guys! ūüôā

Scandinavian Baking Class, Closing Ceremomy

Scandinavian Baking Class at the Closing Ceremony

The Fiddle class provided entertainment at the Closing Ceremony.

The Fiddle class provided entertainment at the Closing Ceremony.

Viking Style Ironwork

Viking Style Ironwork

Thread Art

Thread Art

Norwegian Rosemaling

Norwegian Rosemaling

Birch Bark Basketry

Birch Bark Basketry

Nordic Knitting

Nordic Knitting

Woodturning

Woodturning

Kaleidoscopes

Kaleidoscopes

Figure Carving

Figure Carving

Weaving

Weaving

Norwegian Bentwood Boxes

Norwegian Bentwood Boxes

Needle Felting

Needle Felting

I wanted to say thank you to all of my students for being so pleasant and I hope you enjoyed tasting all the delicious treats we made. I also wanted to say thank you to Carla Owen who initially approached me to teach at the Folk School and to Nanette Davidson for all of your help and the generous offer you extended to me. I thank all of you!

The Easter Bunny also made an appearance at the Folk School.

The Easter Bunny also made an appearance at the Folk School. (David Baker in disguise)

Source: My Danish Kitchen

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My Mom and Dad’s old julestjerne hangs in my window every Christmas

First of all, I just wanted to thank everyone for all of your nice comments and emails that you have left me during the 12 Days of Christmas series. It has been such a great pleasure and I have had a lot of fun in creating this series and now that it has come to a conclusion it is almost a little bittersweet. The positive response I have gotten has been unexpected and very impressive, it has brought back a lot of wonderful memories for myself and I am happy that I have been able to share some of them with you. I look forward to bringing you more delicious food and desserts and feel free to stop by My Danish Kitchen any time you like. Merry Christmas and Glædelig Jul to everyone.

Our Christmas tree with Danish and American flags

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Best Marinara Sauce

Best Marinara Sauce

I love love love tomatoes and Marinara sauce. I would eat it 7 days a week if they let me. But they won’t let me. Actually, truth be told, I eat a tomato every day for lunch and my coworkers¬†love to point it out to me and so¬†I never hear the end of it. ūüôā But I can’t help myself, lunch just dosn’t seem right without my shiny little red friend. Sorry, got a little sidetracked there.

Now for the Marinara sauce. This is without a doubt the very best Marinara¬†sauce that I have tried out so far. This has become a favorite in our house and I’m happy to report that even my son likes it (and that’s saying a lot because he is used to only the best from his grandmother who makes a mean¬†pasta and meatball). If you have a food mill this is a breeze to make, if not, it’s a little more work but well worth the effort. This sauce freezes really well so I always make a big batch and keep it in the freezer for easy use.¬†Enjoy.

Ingredients:

1/4 cup extra-virgin olive oil

1/4 pound diced pancetta

2 large Spanish onions, diced

Kosher salt

4 large garlic cloves, minced

4 (28 ounce) cans Italian diced or plum San Marzano tomatoes

Directions:

Coat a large sauce pot with olive oil and add diced pancetta. Bring the pot to a medium-high heat and cook pancetta for 4 to 5 minutes. Add onion and season generously with salt, stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become soft and translucent but have no color. Add the garlic and cook for another 2-3 minutes stirring frequently.

Pass the tomatoes through a food mill or if you don’t have a food mill simply just pulse the tomatoes in a food processor to break them up and then press the tomatoes through a sieve. Make sure to press until you have a dry paste¬†left in the sieve. This part can be a little bit of a workout. Make sure to scrape all¬†the delicious pulp off the bottom of the sieve¬†or the food mill.¬†Add the tomatoes to the pot and¬†rinse out 1 of the empty cans with water and add the water to the pot (about 2-3 cups). Season¬†generously¬†with¬†salt (season in baby steps) and taste¬†it to¬†make sure it is seasoned enough. Let the sauce simmer¬†for 2-3 hours, stirring occasionally and tasting frequently.

Serve sauce right away or cool down and then freeze.

Source: Anne Burrell

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Orzo with Grape Tomatoes and Feta Cheese

I just love Orzo! I serve it with everything, even things Orzo¬†should not be served with. Orzo is so versatile and¬†the combinations for what you can add to these tiny little pastas are endless. I saw this recipe on TV somewhere but I don’t recall which¬†TV show it was on, so I am not able to give proper credit.¬†

And so, the other day my son¬†came home from College. After a semester of cafeteria food he seems really happy to finally get some home cooked¬†meals. I served this Orzo¬†with my Teriyaki¬†Chicken Nuggets and it got the official “head nod” stamp of approval. I was delighted! This Orzo dish is¬†light, delicious and so easy to make that even a college student could¬†make it.¬† ūüôā¬†

Ingredients: 

1 cup Orzo pasta 

5 oz. grape tomatoes 

3-4 tbsp feta cheese 

1 tbsp butter 

1 large sprig Basil 

Directions: 

Start by cutting grape tomatoes into halves. Fill a small cooking pot with water and season with salt. Once water is boiling add Orzo and cook for 9 minutes. Drain pasta and place back into cooking pot. Add butter, tomatoes, feta cheese and basil. Stir and serve. 

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Chicken Enchilada

Chicken Enchilada

So what did you make for Cinco¬†de Mayo? I know I know, that was like a month ago¬† ūüė¶ ¬†but better late than never.¬†I made these yummy Chicken Enchiladas and the real flavor¬†in this dish, is¬†in the sauce. So if you have leftover sauce make sure to serve it at the table. This is an adapted recipe and I made quite a few changes. I love the subtle lime flavor which pairs really well with the banana peppers. Tart!

Ingredients:

1 lb boneless, skinless chicken breasts, cut into 1/2 – 3/4 inch pieces

1 tbsp olive oil

1 medium onion, chopped

2/3 green bell pepper, chopped

3 large button mushrooms, sliced

10 banana pepper rings, diced

3 cloves of garlic, minced

2 tbsp chili powder

1 tsp cumin

1 tsp sugar

8 oz tomato sauce

8 oz water

1 large tomato, seeded and diced

1 lime, juiced

1 cup feta cheese

1 cup cheddar cheese

1/2 cup fresh minced cilantro

8 (6-inch) soft tortillas

Salt and ground black pepper, to taste

Directions:

Preheat oven to 400 degrees F.

Combine oil, onion, green pepper and mushrooms in a large pan. Heat over medium heat until softened, 8-10 minutes. Add banana peppers, garlic, chili, cumin, sugar and salt, and cook until fragrant, about 1 minute. Add tomato sauce, water, diced tomato and lime juice. Bring to a simmer and cook 5 minutes.  Add diced raw chicken to tomato sauce and simmer covered until chicken is cooked through, about 10-20 minutes. (Chicken can be pre-cooked in a separate pan if desired).

Strain sauce into a small bowl and reserve chicken mixture. Add feta cheese, 1/4 cup sauce and cilantro to chicken mix, stir to combine. Place tortilla on a flat surface and fill with 1/3 cup chicken mix. Roll tightly and place seam-side down in greased baking dish. Pour sauce over rolled up enchiladas and top with cheddar cheese. Place  in oven uncovered for 7 minutes, then cover with foil and cook for an additional 10 minutes, or until heated through.

Source: adapted from Pink Parsley

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