Friday, April 29, 2005

[DANSK] The Importance of Salt & Sugar

Smørrebrød - or just plain open-faced sandwich on rye, with ripe avocado and cherry tomatoes. Lots of freshly ground pepper and LOTS of Maldon Salt.

Breakfast smørrebrød - on brown bread with salted butter, strawberries and brown sugah Baby (as it could ony be sung by D'Angelo).

So maybe not REALLY Danish - but it's open-faced, in your face, applied to face - good. And after all, that is what's important :-)


Ana said...

Zarah Maria, that open-faced sandwich with avocado and cherry tomato looks delicious. That is all you put in the sandwich (besides salt and pepper, of course)? No butter, no mayo, no fattening gooey stuff to help out?

Still the picture is making me hungry!

Barbara Fisher said...

Avocado slices, if the fruit was really ripe, reduces the need for something fattening and creamy like butter or mayo or cream cheese.

Though I have to admit to making avocado, havarti and tomato sandwitches on whole wheat toast with a sprinkle of ground chipotle and sea salt, last summer.

They were grand, but the havarti really added a lot of fat to it. But it sure tasted good!

Andrea said...

That sandwich looks very italian to me and would suit my new italian theme.(Take a look)
I love it just as it is, no butter, freshly sliced veg - rustique, in the sense of 'charmingly simple'.

Stephanie said...

I'm actually quite interested in hearing/learning about Danish food, and this is a good start!

I'm not crazy about rye bread (goes way back), but I love the idea of such a simple sandwich. And avocados are fantastic!

Very yummy looking...and I can't wait to hear more!

I don't suppose you could suggest a good Danish cookbook?

Zarah Maria said...

Hi Ana! Nope - no grease!:-) Did drizzle a little olive oil on top, but it didn't really make any difference - I just felt like it, but it would have been fine without it too.

Hi Barbara! Ah, havarti! My favorite, childhood memories-coming-back-cheese. I love it! It's so - un-offensive? - in the best meaning of the word!

Hi Dreska! I know, it's not really Danish - but what is really anything these days? Our cuisines are such a blend of influences from near and far, I think it's hard to discern them form time to time. And anyways, as long as it's good, it doesn't really matter, does it?:-) Looking forward to your Italian theme, it's a great idea!

Hi Stephanie! Well, stay tuned, I'm hoping I'll post a lot more on the subject! While there are many a great Danish cookbook, they're almost without exception written in Danish. Or well, aimed at tourists as a souvenier more than for actual cooking. I'll be doing some translating here, but if I stumble across a "real" one, I'll surely let you know!