Food & Thoughts

Appetizer of King Crab with Cauliflower - purée and crudité. A small leaf of mint-flower and mint leaves for that hint of freshness. Way to start a meal. Alright, people. I have never, ever done this before. What you're about to witness is a Food & Thoughts First. I'm going to try and do a restaurant review. Why, you may ask, haven't I done this before? Afterall, this is one blog that's lived past the 3 year mark, is one of a very few - maybe the only one? - written in English, food blogs from Denmark. And yet, yet, the closest I ever got to mentioning a restaurant has been a very short remark here (which did prompt an e-mail from the owner after a guest he had mentioned they went there because they read that short notice - so obviously I have POWERS! Muahaha!) but other than that, the closest I've gotten to restaurants is the recipes from a couple of them that I've been tooting. I just stared at this plate when it was put in front of me - is cooking art...

Back when I told you about Pariserbøf , I briefly mentioned pickles, our rather, the thing we Danes call pickles. I think it might go under the name mustard relish or picalilli out in the big world. It is a complete necessity when making Pariserbøf , but also makes for a mean quick remoulade (again, the Danish kind - French may think us calling this remoulade bordering on an insult!) if you chop it up finely (or buy the finely chopped kind, of course) and mix it with a little mayo. Basically, it's an assortment of vegetables (carrots, cauliflower, onions - some people add celeriac, cucumbers, green beans, bell peppers, too) in a mustardy, spiced (not necessarily spicy) sauce. It's usually something I buy, but when rummaging through my old magazines at the beginning of my vacation, I found a recipe in my favorite Danish food magazine. Slowly, it dawned on me that "hey! I can make this myself!" And not have all the E-numbers. There is already a way of avoiding the E-n...