Good hearty food for the cold season!

Arhhhhh January.
Cold, dark, depressing and so on.
Well not normally the month of the year, to look forward to.
At this point of the year i`m normally, packing my backpack and getting out of danish winther to an warm and brighter place. Buuuuuuuuut this year is a bit different, one of the upsides though?
Playing around with the good, hearty filling food you eat when its cold outside. and here is a couple of sample`s of what I have been cooking up lately.


First up "Mortens aften".
This one is a traditional day in Denmark and other parts of scandinavia where we selebrate something that none of us know what is about, by eating duck ore goose as it actually is originally.
Not really in to cooking the traditinal stuff (cause you get the same basic`s for christmas a month after) i desided to do a duck ASIAN STYLE!
And being asian style, i made 3 dishes, one containing the innard`s, one the legs, and one the breast. this was enough to feed 5 big boy`s and here was the menu.

Tofu soup with duck innard`s, udon noodle`s and scallions.

Masterstock braised, and pulled leg meat, selleriac pure, shallots, dried cranberry`s and crisp bread. Kind of fusiony dish, but bloody good, asian spice`s work well with seleriac.

Duckbreast marinated in oystersauce over night, noodle salad with cabbage in a scallions and ginger/chilipaste. And a bit of cashew`s for the crunch!

All in all, a bunch of happy boy`s and this all for the price of 50 dkr. pr person!





Next up some other random foods.
Having a new found love for things cooked whole, here are some examples.



Cauliflower cooked whole in butter, parsley and good balsamic apple vinigar.
The trick is high heat to start out, at a bit of water from the beginning at let is steam, but let some of the steam go out, you want the water reducing so when the cauliflower is almost fully cooked,  you will have infused carb`s from the veggie into the butter, and this will now brown with the butter and give a more intense taste of roasted cauliflower.



Cabagge, salcicia and chorizo. same procedure as with the cauliflower. but here i have cut small hole`s into the sausages and added a bit of water, and then done the same as with the cauliflower!

Ahh "nose to tail" once again. you have to give a place credit for serving food till 1 am, having beer for 25 dkr. and fernet shot`s for 10 dkr. this picture is taking round 12.30 am i think. good resting stop between your bar hopping and save`s you that horrible pizza on the way home!

Now this was a crazy one, starting out with smoked fried cod roe, rye bread and remoulade ( a danish classic) all home made, 4 friends and I went on to this bad boy. Poached veal tung, glaced in oystersauce and roasted cashew`s, poched leeks and on the side a chunky mash of whole baked selleriac. Heavy, hearty and soooooo tastefull it`s crazy!!!


We still got a couple of cold month`s so more of theese thing`s might turn up!