Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
1684B928-EED2-4598-9BD1-22B1AA70EF8F.jpeg
My first attempt at a real neapolitan pizza, Margherita, far from perfect, but stil pretty good, and I learned a lot
 
Danish imported Ox Tongue, being cut by a Danish imported Japanese gyuto, use to make Japanese Sandwich (Sando) using Danish Ox Tongue and Danish Sandwich (smørrebrød) using Japanese influenced flavours.
_20190429_144422.jpeg
_20190429_131602.jpeg
_20190429_131503.jpeg
 
Tongue is so delightful! I worked at a place that we corned it and made corn dogs out of them for a while. Other than that it's just fantastic braised or cut thin and grilled.
 
Recipe let's go.

Stunning, I know nothing about Danish cuisine.
I know nothing of Danish food, but lucky, for me I'm Chinese, which means I can make a knock off version of just about anything.

The tongue I did in the instantpot with bay leaf, pepper corn, star anise for about 2 hrs, melty but still holds its shape. Cut thick, flour, egg, panko, takes a minute to just fry till crispy. Japanese mayo, bbq sauce, torched cheese, horseradish yogurt, heirloom tomato and green lettuce, toasted white bread. Sauerkraut would be great.

The smørrebrød was just left over fried tongue trimings, tomato trimmings, cucumber trimings from bentos, leftober horseradish yogurt, but I did add a ramen egg and smoked trout. Black vinegar and maple sryup vinegrette.

Ox tongue Bento for the 5 yr old
IMG_20190429_230207_644.jpeg
IMG_20190429_131128.jpeg
_20190430_093559.jpeg
 
Danish imported Ox Tongue, being cut by a Danish imported Japanese gyuto, use to make Japanese Sandwich (Sando) using Danish Ox Tongue and Danish Sandwich (smørrebrød) using Japanese influenced flavours.View attachment 52459

I’m Danish and not only does that look really god, it also looks very authentic, ie. something we would actually eat in Denmark. What you call a ramen egge, we refer to as a ‘smiling egg’ and we use them all the time . I also noted that you somehow got hold on som real Danish ryebread
 
I’m Danish and not only does that look really god, it also looks very authentic, ie. something we would actually eat in Denmark. What you call a ramen egge, we refer to as a ‘smiling egg’ and we use them all the time . I also noted that you somehow got hold on som real Danish ryebread

That bread is available as fitness bread around here. It's delicious.
 
I'm not a big breast guy, well, at least chicken breasts. So made some Tikka Masala to use up some of the breasts stocking up in my freezer.

tikka.jpg
 
What time is it? Wok-Thirty!

My in-laws are here from Taipei! I went full Cantonese on them

Shrimp in lobster sauce
Tomato shrimp ( my wife bought a lot of shrimp)
Steamed Halibut
Stir fried gai-lan

And the ubiquitous bowl of white rice.
 

Attachments

  • 42D736BD-8273-4C69-95DC-0297E92E1342.jpeg
    42D736BD-8273-4C69-95DC-0297E92E1342.jpeg
    593.5 KB · Views: 65
Cured salmon, dry-aged for seven days, covered with dill and basil from the garden. Plus sourdough rye bread and horseradish cream made with homemade creme fraiche, chives, and freshly grated horseradish.
IMG_2801.JPG
 
Spatchcock chook

IMG_7594.jpg


Brown rice cooked by absorption method in mushroom stock and butter.
Green beans and broccoli in oyster sauce and ginger
Pumpkin and kumara roasted and glazed in white miso and brown sugar
Sesame crusted fried tofu
Bitter leaves
Slaw
Kewpie roaster sesame dressing with lemon rind and lemon juice
IMG_7593.jpg
 
Spatchcock chook

View attachment 52751

Brown rice cooked by absorption method in mushroom stock and butter.
Green beans and broccoli in oyster sauce and ginger
Pumpkin and kumara roasted and glazed in white miso and brown sugar
Sesame crusted fried tofu
Bitter leaves
Slaw
Kewpie roaster sesame dressing with lemon rind and lemon juiceView attachment 52752

Yum!!
 
Had some bone marrow and homemade chicken stock left over, so I made bone marrow risotto.

Managed to find some more Acquerello rice in Copenhagen. By far the best risotto rice I've had the pleasure of using.

IMG_20190504_191238.jpg
 
“Sesame big cookie”. The name is better sounding in Chinese.

I got lots of green onions in a CSA box so I decided to make this. CSA= community supported agriculture. We buy a mystery box of farm produce weekly.
 

Attachments

  • A8431772-9E4C-4DAC-B76F-0CD03AB35CB9.jpeg
    A8431772-9E4C-4DAC-B76F-0CD03AB35CB9.jpeg
    808.2 KB · Views: 67
  • 55759517-2607-4980-8DF7-37E7855F4630.jpeg
    55759517-2607-4980-8DF7-37E7855F4630.jpeg
    774.5 KB · Views: 70
  • E4D23D82-9CD9-4D86-93D3-C8F4654BDF75.jpeg
    E4D23D82-9CD9-4D86-93D3-C8F4654BDF75.jpeg
    662.4 KB · Views: 75
  • E9A3FC04-5B60-4DD2-A9D8-9076C1F910DA.jpeg
    E9A3FC04-5B60-4DD2-A9D8-9076C1F910DA.jpeg
    400.4 KB · Views: 63
Made some pickled onions and creamy Mexican slaw.

taco2.jpg



That went on my Korean pork belly tacos. Mucho yummy.


taco1.jpg
 
Oysters Rockefeller Xenif Style
Porcini mushrooms/shallots/parsley cream sauce, ramps (in season), smoked trout, panko butter.
These guys were pretty big, heres a 210 Kaeru for size comparison
IMG_20190507_221102.jpeg
_20190507_221241.jpeg
_20190507_221304.jpeg
 

Latest posts

Back
Top