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"The Scandinavian Cookbook"

Posted by: under Cookbooks, Cooking at the cabin, Recipes Updated: September 21, 2009 - 11:40 AM

By Lee Svitak Dean

If you've got a taste for Scandinavian food and beautiful photographs, "The Scandinavian Cookbook" is for you. The author is Trina Hahnemann (pictured below) of Denmark, where she is a well-known chef and author who appears on TV. See her talk about her book here. Trina sees no reason  that "rodgrod med flode" should not be as popular a dessert as tiramisu all over the world. And that's true for many other of the Scandinavian specialties.

On Wednesday, Sept. 23, Trina will be at  Magers and Quinn Booksellers (3038 Hennepin Av. S., Minneapolis;  612-822-4611) at 7:30 p.m. to talk about her new book, which she has divided into recipes for each month. The photos are stunning and take the reader all over Scandinavia -- and into the kitchen with many of the recipes shown in full color. Some recipes are standards -- gravlax, for example -- but the range of recipes is broad and very do-able for home cooks.

Here are two recipes for September from her book.

CHANTERELLE, BACON AND 

PLUM SALAD WITH BLUE CHEESE 

Serves 4.

Note: Chanterelles are ruined if you wash them in water; brushing them clean is a lot of work, but worth the effort.

1/2 pound bacon, cubed

1/2 pound chanterelle mushrooms

1 tablespoons olive oil

Salt and pepper

10 red or green plums, pitted and cut into wedges

6 cups mixed lettuce leaves

4 1/2 ounces blue cheese, crumbled

Dressing:

1/4 cup balsamic vinegar

1/2 teaspoon superfine sugar

2 tablespoons olive oil

DIRECTIONS

Cook the bacon until golden in a skillet. Drain on a paper towel.

Use a dry brush to clean the chanterelles, then pan-fry them for 5 minutes in 1 tablespoon olive oil.

To make the dressing: Mix the balsamic vinegar and sugar together in a small bowl, then whisk in 2 tablespooons olive oil until the mixture has emulsified (this will take a while as there is more vinegar than oil).

Just before serving, combine the bacon, mushrooms, plums and lettuce in a serving bowl. Pour the dressing over and toss gently Add the blue cheese but do not toss the salad any more because it easily turns mushy.

 

WALNUTS IN WINE

Makes 1 1/2 cups.

1/2 cup superfine sugar

1/3 cup water

1/3 cup dessert wine, port, sherry, or red or white wine

1 1/2 cups shelled walnuts

DIRECTIONS

Put the sugar and water in a saucepan and bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes. Add the wine and continue simmering for about 10 minutes, stirring occasinoally, until the mixture develops a syrupy consistency.

Meanwhile, in a separate pan, boil the walnuts in a generous amount of water for 1 minute, then drain. Mix the syrup and walnuts together and store in a sterilized jar until serving. Kept in the refrigerator, they can last for up to a month.

 

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