Yesterday T worked up a really smooth and stretchy pizza dough from a recipe by Claus Meyer. For a pizza that we were having tonight that is. Of course this early preparation really set off our hunger prematurely and watching the little rolls of dough slowly rising in the fridge didn’t help much. So when we finally made four different pizzas a few hours ago, we were more than just regularly excited. We were set for disappointment…
Tags: Claus Meyer, Pizza Margherita, pizza oven, pizzasten
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You know how when you have guests over for dinner and you’re trying frantically to finish up in the kitchen? How there’s no time to play the perfect host and they start hanging around the kitchen table asking half-assedly if they can help? Well, I finally decided to put an end to all that dalliance. Now I’m regularly sealing all of my hospitality into little sticks o’ love to keep them preoccupied and feeling really special.
Tags: cheese, flour, grissini, grissinistænger, herbes de Provence, sea salt, sesame
Here’s a serenade from Porky & Bess: Thin, grilled pork chops stuffed into a sandwich roll along with pickled red cabbage, fresh cucumbers, mustard, crunchy roasted onions, horseradish and remoulade. This is a stable on every Danish fast food menu with a little self respect – often seen in hot dog stands in a spungy version and always made with thinly sliced pork roast with crackling. Sadly they didn’t have any pork roasts the other day, when I felt the sudden urge to make my own “ribbenstegssandwich” as it is called in Danish. But the substitute proved much more flavourful, especially with the charcoal taste from the barbeque. Naturally you can make it with either kind of pork. Here’s how you do it:
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Tags: cucumber, nakkekotelet, pork chops, red cabbage, remoulade, ribbenstegssandwich, rolls, sandwich
While I usually swear by everything homemade I’m not opposed to jumping a few fences here and there. That’s why I sometimes buy a ready-made pizza dough so I can get to the interesting part quickly.
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Happy Birthday Rolls. No, we’re not celebrating the birthday of the roll, but with the roll. Big difference – I’m not crazy you know. Talking to my oven fresh cuties here is not my thang, even though they do have a lot of personality if I may say so. But if I were to talk to them, I’m sure they would say something in the line of
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