[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 :-)
Comments
Still the picture is making me hungry!
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?
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!