Food & Thoughts

Well HELLO! The woman just won an Oscar! If that isn't reason to celebrate and do a little DwB with the person on the recieving end, I don't know what is! You know her - I know her - EVERYBODY knows her (and if for some odd, odd reason you don't, I'm not sure you're actually entitled to call yourself a foodblogger ;-)). Sam Breach of Becks & Posh and Food Blog S'cool fame not only busies herself with reviews of restaurants in San Francisco (or Las Vegas or England or wherever she may be at any given time) teaching us new things , promoting great purveyors, bay area bloggers and goodwill events - she also makes food. Real food, from scratch . Yes, siree. Not only that - she writes with an honesty and straightforwardness that I love. I may not be able to get the ingredients she mentions or go to the restaurants, but her writing makes reading about them plenty worth my browsing-minutes nonetheless. She makes lots , lots and lots of food ( this one had m...

Late to the party? Who me? Noooo. But. To my excuse, Fastelavnsboller is not something we eat on a special day here in Denmark, but on any day around a special time of year - around Fastelavn . Fastelavn is, as far as I can gather just our version of Lent, but also sorta like Halloween - kids dress up, go trick-or-treating and bash up a barrel filled with candy (and in ancient times a cat - you know, to knock evil out of this world or something?! - it's our version of a piñata. But, back to the Fastelavnsboller - they take over after all of the Christmas goodies disappear from the shops, are here until the bakers seem to run out of them and then we don't see them until next year. There are actually two (or more) versions: a cream filled one, like this one, and a more eat-on-the-go version which is more like a Danish (or wienerbrød, as we would call it here) I never tried making these before, but surely had my share of them when I worked at a bakery as a teenager. And not to...

Even though I tried to NOT have it this Valentine-y way, it seems there is no way around it - these three all have love, love, love written all over them - so feel free to make any of these as a treat for your loved one - they come with my warmest recommendations! Anything more sexy than a fig? Okay, maybe a couple of things springs to mind, but when in the world of fruits, I think we have a winner. Wanna do something good to it, head to Melissa's Traveler's Lunchbox and grab yourself a piece of Fig and Goat's Cheese Clafoutis . Sounds like an odd combination to you? Bannish the thought, 'casue people - it works. The "cake" is slightly squidgy and wet, with a pronounced, but never overwhelming, savory taste from the cheese and a sweetness from vanilla and figs. Good. I like how it's sweet, but not too sweet, yet not a cheese course either. And it's good on the second day, too. If there's any left, that is. Traveler's Lunchbox was previously...

I've recently switched to the new blogger - I know, you can't really tell, I've tried to have it look as much like my old one as possible. I'm not good with changes. Yes, I want a new banner, and new colors and - they will come, in their due time. Just not right now. For now, I just got really tag/label-happy and went over all of my posts and tagged along. That is one nifty feature, I must say! But. It also made me realize that gosh! I do do a lot of sweet baking and such. Take a look at that, right there in the sidebar: 33 posts in Baking for the Sweet Tooth. At the time of writing this, that is. For some reason, I do believe it will grow, fast and furiously, within the next year. And, like, right now. More Danish treats. I just can't help myself, and Martin is doing nothing to stop me. In fact, the last couple of weeks, his standard sentence when coming home from work has been: Where's the cake? What kind of cake are we having tonight? I better just comply! (...

It's back to school again! I really, REALLY need to get sensible about bringing lunch to school, 'cause the stuff I can get there ain't exactly three starred cuisine - but then again, it is expensive, so who can blame them?!?:-P Therefore, I'm scouring magazines, books, blogs and websites for nice, little brown-bag'able items - if you've got any you know of, do let me know! (I'm trying Brandon's Chickpeas today) This here is a salad inspired by Nigella, From Nigella Bites, I think. She uses leftover baked potatoes (a good thing in a lunch-to-bring-item: that it uses leftovers, and that you're able to put things together in the evening before) top them with a good dose of Maldon sea salt, sumac, lemon, olive oil and a sprinkling of parsley, should you feel so inclined. I took it a step further and crumbled a nice cow's milk feta into the cut-up potatoes, added slivers of roasted red pepper and a fine dice of celery (because I had celery languish...