We recently received the visit of old friends from Edmonton. Because we once shared a boreal life but also because I have been lately under the sway of things Danish, I composed this meal to celebrate their arrival.<\/p>\n
Karbonade, Glazed Carrots and Shallots, Mashed Potatoes, Stewed Carrot Tops with Raisins\u00a0<\/strong><\/p>\n My menu was inspired by Claus Meyer\u2019s hot-off-the-presses Nordic Family Kitchen<\/em>, as well\u00a0by an exercise in the\u00a0Beginner\u2019s Danish<\/i>\u00a0by Nete Schmidt I am currently working my way through in anticipation of our trip to Copenhagen this summer.<\/p>\n Language courses comport anthropological dimensions, usually hidden or underplayed. Any one studying any language is in the first instance a student, so is well-disposed to authority figures, a chance which those who appreciate exercising authority cannot miss. It follows that the big problem faced by any student is to tease out good and useful advice from indoctrination. This is a challenge\u00a0readers of cookbooks who themselves like to cook and eat what they cook will recognize.<\/p>\n Learning recipes is also one of best ways to acquire a pragmatic feel for a language, how it describes doing things, the first step of which is learning the imperative mood of orders and requests, thanks and polite suggestions \u00a0– the stuff of getting others to do things. Politics, a cynic might say.<\/p>\n Each language has its own way of making things happen. Try writing out instructions about how to make a bed, change a tire, iron a shirt, buy and sell anything or whatever, navigate from place to place, deal with others in public or in private, et cetera; indeed et cetera ad infinitum.<\/p>\n Alas, the skills necessary to follow even explicit directions in a kitchen must in particular be acquired through extensive practice. Just like a language. Just like everything else.<\/p>\n Claus Meyer was one of the co-founders of Noma<\/em>, the once and famous locavore shrine in Copenhagen. His\u00a0Nordic Family Kitchen<\/i>\u00a0purveys a culinary ideology akin to the early years of California cuisine, except that the locale the Danish work with is not as bounteous as the US West Coast, where by happy chance much of the produce which enters into high French or Italian cuisine proliferate\u00a0like weeds, can be easily cultivated and raised or acquired directly from those who grow it.<\/p>\n The point of Noma<\/em>? It doesn\u2019t make any difference what you start with. What matters is what you make of it.<\/p>\n *** 2\/3 lbs ground veal Wring out the milk-soaked muffin Mush this mix into six or so flattened Warm up a pan with oil, then the butter. Panko crumbs spread out on a plate. *** 400 gr hakket svinek\u00f8d Vrid ud de m\u00e6ttet muffin og \u00e6lt den sammen med kartoflerne, krydderierne og k\u00f8det. R\u00f8r det sammen og form til seks ovale hamburgere.<\/p>\n Dyp burgerne i melet og i let sammenpisket \u00e6g. Vend derefter k\u00f8det i japanske rasp blandet med salt og peber.<\/p>\n Varm panden op med fedtstof, f\u00f8rst olien, derefter sm\u00f8r. Steg karbonaderne ca. 4 minutter p\u00e5 hver side.<\/p>\n <\/p>\n <\/p>\n <\/p>\n We recently received the visit of old friends from Edmonton. Because we once shared a boreal life but also because I have been lately under the sway of things Danish, I composed this meal to celebrate their arrival. Karbonade, Glazed Carrots and Shallots, Mashed Potatoes, Stewed Carrot Tops with Raisins\u00a0 My menu was inspired by … <\/p>\n
\nBack-translation of the no doubt flawed Danish of my karbonade<\/em> recipe, my first composition in the language.<\/strong><\/p>\n
\n2\/3 lbs minced pork
\n1 muffin torn in pieces and soaked in milk
\n1\/3 cup of mashed potatoes
\n1 egg
\nPanko or similar bread crumbs
\n1\/2 tsp each of tumeric and nutmeg
\n1 tsp of ground koriander
\nsalt and pepper
\ncanola or similar oil, butter<\/p>\n
\nand knead thoroughly together
\n<\/i>with the meat,\u00a0mashed potatoes and spices.<\/i><\/p>\n
\novoid patties. Flip\u00a0these into the flour, then
\nlift them over into a lightly beaten egg.<\/i><\/p>\n
\nRetrieve the patties from the egg dip
\nturning them onto the salt-and-peppered<\/i><\/p>\n
\nNow comes the hard part.\u00a0Get the temp right.
\n<\/i>Fry them just the way you want them.<\/i><\/p>\n
\nDanish original\u00a0of this recipe for fried meat patties<\/strong>:<\/p>\n
\n400 gr hakket kalvek\u00f8d
\n1 muffin gennembl\u00f8det i m\u00e6lk
\n200 ml kartoffelmos
\n1 \u00e6g
\n3 dl japanske panko rasp
\nhalv teskefulde hver gurkemeje og muskat
\nteskefuld koriander
\nsalt og peber
\nrapsolie og sm\u00f8r<\/p>\n