October 13th - 20th 2013, Odense - Copenhagen
It has been a very intense week, rich in flavors and aromas and of course, cooking.
Sanja's Danish family introduced us to numerous culinary specialties Denmark should be more famous for. But most importantly and on my explicit request, they made us øllebrød - a sort of sweet porridge made with dark ale and scraps of traditional Danish rye bread, a dish, once staple of Danish home cuisine, that has fallen into oblivion over the past two decades. After tasting it, I am confident it will soon be rediscovered and brought back to the table by some famous chef. But do not worry, we will share Dorte's own recipe here with you :)
During our intense culinary week in Denmark, we also managed to carry out our first, real culinary exchange. Linda kindly opened her door and welcomed us to her beautiful house in Copenhagen where she happily shared some of her family recipes in return for a crush course in Italian handmade pasta. It turned out to be a wonderful evening full of cooking, laughs and chatter till the late hour. You can read more about it on our blog.
It has been a very intense week, rich in flavors and aromas and of course, cooking.
Sanja's Danish family introduced us to numerous culinary specialties Denmark should be more famous for. But most importantly and on my explicit request, they made us øllebrød - a sort of sweet porridge made with dark ale and scraps of traditional Danish rye bread, a dish, once staple of Danish home cuisine, that has fallen into oblivion over the past two decades. After tasting it, I am confident it will soon be rediscovered and brought back to the table by some famous chef. But do not worry, we will share Dorte's own recipe here with you :)
During our intense culinary week in Denmark, we also managed to carry out our first, real culinary exchange. Linda kindly opened her door and welcomed us to her beautiful house in Copenhagen where she happily shared some of her family recipes in return for a crush course in Italian handmade pasta. It turned out to be a wonderful evening full of cooking, laughs and chatter till the late hour. You can read more about it on our blog.
FRIED HERRING IN SEASONED VINEGAR
with Danish rye bread and lard 
ØLLEBRØD
dark ale and rye bread porridge |
LINDA'S APPLE CRUMBLE
with marzipan and cinnamon |
