![In honor of my recently passed Danish grandfather (and on the occasional of his daughter’s birthday, my mother), I cooked a meal I think he would like for a “heritage pot luck” I’m attending in a few hours. Here’s the recipe:
FIRST WAVE: Combine in a huge bowl:
-half a red cabbage, mandolined into little 5”x1/2” strips, then rinsed in a strainer
-1/4-1/2 red onion, ditto
-3-8 radishes, sliced thin like only a mandoline can
MARINADE/DRESSING: Whisk together in a small bowl, then dump on the firstwave bowl:
-3 tbsps extra virgin olive oil
-2 tbsps white balsamic vinegar
-1/2cup apple cider vinegar
-1-2 tbsp diced fresh dill
-5-15 diced fresh chives
-1 minced green onion
-salt and pepper to taste
-1 tbsp caraway seeds, 1 tsp celery seed, 1 tsp fennel seed, and [optional] 1/4 tsp cumin seeds, coarsely ground together in a mortar and pestle
SOAK first wave in marinade at least half an hour (ideally, two hours) at room temp before adding second and third waves.
SECOND WAVE:
-1 granny smith apple, pitted and mandolined very thin
-1 orange or yellow pepper, seeded and mandolined into 1/2” strips
-1 green onion cut quartered lengthwise and cut into 3” strips, broken apart
-1 cup minced parsley
-[optional] 1/2 cup radish sprouts
THIRD WAVE: Soak together in a cup of water, then strain and add at the last minute before serving:
-2 tbsp juniper berries soaked in boiling water for 10 min
-2 tbsp sultana raisins, 1 tbsp dried blackcurrants, 1 tbsp capers, thrown into the same water once lukewarm
-[optional] roasted, unsalted pumpkin seeds
STIR.
Served (in the photo) with:
-Schaller & Weber brand Kassel-style Liver P^at’e (Astoria, NY)
-Ski Queen Gjetost (Oslo, Norway) - a delicious caramely cheese I first tried eating with Danish family on our ancestral plot of land in Jylland, Denmark
-dill-chive herb butter
-New York-style carraway rye (Metropolis Baking Co., Berkeley)
-Walnut Levain (Acme, Berkeley)](http://29.media.tumblr.com/tumblr_l321clNz3k1qz9iteo1_500.jpg)
In honor of my recently passed Danish grandfather (and on the occasional of his daughter’s birthday, my mother), I cooked a meal I think he would like for a “heritage pot luck” I’m attending in a few hours. Here’s the recipe:
FIRST WAVE: Combine in a huge bowl:
-half a red cabbage, mandolined into little 5”x1/2” strips, then rinsed in a strainer
-1/4-1/2 red onion, ditto
-3-8 radishes, sliced thin like only a mandoline can
MARINADE/DRESSING: Whisk together in a small bowl, then dump on the firstwave bowl:
-3 tbsps extra virgin olive oil
-2 tbsps white balsamic vinegar
-1/2cup apple cider vinegar
-1-2 tbsp diced fresh dill
-5-15 diced fresh chives
-1 minced green onion
-salt and pepper to taste
-1 tbsp caraway seeds, 1 tsp celery seed, 1 tsp fennel seed, and [optional] 1/4 tsp cumin seeds, coarsely ground together in a mortar and pestle
SOAK first wave in marinade at least half an hour (ideally, two hours) at room temp before adding second and third waves.
SECOND WAVE:
-1 granny smith apple, pitted and mandolined very thin
-1 orange or yellow pepper, seeded and mandolined into 1/2” strips
-1 green onion cut quartered lengthwise and cut into 3” strips, broken apart
-1 cup minced parsley
-[optional] 1/2 cup radish sprouts
THIRD WAVE: Soak together in a cup of water, then strain and add at the last minute before serving:
-2 tbsp juniper berries soaked in boiling water for 10 min
-2 tbsp sultana raisins, 1 tbsp dried blackcurrants, 1 tbsp capers, thrown into the same water once lukewarm
-[optional] roasted, unsalted pumpkin seeds
STIR.
Served (in the photo) with:
-Schaller & Weber brand Kassel-style Liver P^at’e (Astoria, NY)
-Ski Queen Gjetost (Oslo, Norway) - a delicious caramely cheese I first tried eating with Danish family on our ancestral plot of land in Jylland, Denmark
-dill-chive herb butter
-New York-style carraway rye (Metropolis Baking Co., Berkeley)
-Walnut Levain (Acme, Berkeley)
In honor of my recently passed Danish grandfather (and on the occasional of his daughter’s birthday, my mother), I cooked a meal I think he would like for a “heritage pot luck” I’m attending in a few hours. Here’s the recipe:
FIRST WAVE: Combine in a huge bowl:
-half a red cabbage, mandolined into little 5”x1/2” strips, then rinsed in a strainer
-1/4-1/2 red onion, ditto
-3-8 radishes, sliced thin like only a mandoline can
MARINADE/DRESSING: Whisk together in a small bowl, then dump on the firstwave bowl:
-3 tbsps extra virgin olive oil
-2 tbsps white balsamic vinegar
-1/2cup apple cider vinegar
-1-2 tbsp diced fresh dill
-5-15 diced fresh chives
-1 minced green onion
-salt and pepper to taste
-1 tbsp caraway seeds, 1 tsp celery seed, 1 tsp fennel seed, and [optional] 1/4 tsp cumin seeds, coarsely ground together in a mortar and pestle
SOAK first wave in marinade at least half an hour (ideally, two hours) at room temp before adding second and third waves.
SECOND WAVE:
-1 granny smith apple, pitted and mandolined very thin
-1 orange or yellow pepper, seeded and mandolined into 1/2” strips
-1 green onion cut quartered lengthwise and cut into 3” strips, broken apart
-1 cup minced parsley
-[optional] 1/2 cup radish sprouts
THIRD WAVE: Soak together in a cup of water, then strain and add at the last minute before serving:
-2 tbsp juniper berries soaked in boiling water for 10 min
-2 tbsp sultana raisins, 1 tbsp dried blackcurrants, 1 tbsp capers, thrown into the same water once lukewarm
-[optional] roasted, unsalted pumpkin seeds
STIR.
Served (in the photo) with:
-Schaller & Weber brand Kassel-style Liver P^at’e (Astoria, NY)
-Ski Queen Gjetost (Oslo, Norway) - a delicious caramely cheese I first tried eating with Danish family on our ancestral plot of land in Jylland, Denmark
-dill-chive herb butter
-New York-style carraway rye (Metropolis Baking Co., Berkeley)
-Walnut Levain (Acme, Berkeley)
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