Category Archives: Herbs

Dried or fresh

BBQ, Beef ribs, Breads, Cheeses, Closed sandwiches, Food, Olive Oil, Panini, Sandwich Styles, Sandwiches, Soft white bread, Sourdough, Stored danish smelly cheese, Tarragon

Phil’s BBQ Beef Rib Panini Sandwich

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We just got married, and we were very saddened by the Icelandic cloud of ash that kept several of our Danish friends from attending our wedding. But everything can be a blessing in disguise. We didn’t tell our caterer, Phil’s BBQ, so we ended up with extra beef ribs in the freezer. While we miss our friends, at least we have ribs. And as the old saying goes, “if life gives you ribs, make rib sandwiches.” And so here we are, summer just started, and this wonderful panini (thank you Scott and Choo for that wonderful machine!!) is our first and most basic beef rib sandwich. Yum.

Phil's BBQ Beef Rib Panini
Phil's BBQ Beef Rib Panini

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Appetizer, Basil, Crispbread, Fish, Food, Herbs, Italian salsa verde, Open Faced Sandwiches, Salmon, Salsa Verde, Sandwich Styles, Sandwiches

Recipe: Grilled Salmon Crispbread Appetizer

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Ahh, the joy of simplicity. A crispbread with italian salsa verde, a slice of leftover grilled salmon, and a leaf of fresh basil. Works extremely well with with a glass of chilled white wine when taking a break from doing yardwork.

Recipe: Grilled Salmon Cracker
Recipe: Grilled Salmon Cracker

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Chervil, Crayfish, Food, Horn Roll, Lovage

Danish ‘Horn’ Sandwich With Crayfish Tail Salad And Lovage

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The loveliness of Denmark is much reduced by the frequent rains, but infinitely improved by the bakery on every block. This sandwich revolves around the ‘horn’, a roll shaped a little like a horn, and covered in puppy seeds (‘birkes’ we call them in Denmark). The crayfish tail salad is from the local fish-monger, and tasted delicious.

Danish 'Horn' Sandwich With Crayfish Tail Salad And Chervil
Danish 'Horn' Sandwich With Crayfish Tail Salad And Lovage

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Breads, Butter, Chervil, Chorizo, Corned Beef, Food, Herbs, Liver pâté, Meats, Open Faced Sandwiches, Roll, Salami, Sandwich Styles, Sandwiches, Smears

Sandwich Roll With Jalapeno Chorizo, Corned Beef, Liver Pate and Chervil

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Sometimes little things can really show the differences in culture. I was visiting Denmark recently, buying the roll below at the local baker. As I was about to leave the bakery, I saw a woman coming to the door through the glass window. I opened the door to hold it for her, but instead of coming inside, she looked at me and stepped aside to let me out. In Denmark, chivalry is dead if it ever existed, and this woman realized that I got to the door first, and so I should use it first. She did not for one second consider I was holding the door for her. Being Danish, and hungry, I left the baker letting the door fall shut behind me. Perhaps this is the price of equality between the sexes, 50 years of hard struggle in Denmark. No man should hold the door for a woman, because “Don’t they think we can do it ourselves?” Danish women often think that men being chivalrous are a sign from the men that they feel superior. I guess you can argue both ways, but a glimpse into my old culture that could perhaps use an upgrade. My sister loves it when I hold the doors, so there is still hope.

Sandwich Roll With Jalapeno Chorizo, Saltkød, Liver Pate and Chervil
Sandwich Roll With Jalapeno Chorizo, Corned Beef, Liver Pate and Chervil

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Baking, Breads, Cheeses, Cooking styles, Food, Garlic, Honey, Mascarpone, Onion, Pesto, Pizza, Pizza dough, Roquefort, Thyme

Caramelized Onion Pizza with Roquefort and Roasted Garlic and Pesto-Mascarpone Sauce

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Caramelized onions are such a treat but requires good quality sweet and savory onions to really bring out the best taste of the food. They go extremely well with mild blue cheese, such as the Roquefort we used here. The first time we really discovered the joy of caramelized onions was at a visit to the farmers market in Temecula, Ca. The ‘strawberry lady’ had brought some gigantic onions that she was raving about. She told us to go home and slow-cook them (caramelize), and basically just eat onion for dinner. We did almost that, but added a steak too (man must eat). However, since then we regularly enjoy this often overlooked treat in our cooking. Most people probably don’t realize how easy it is to make amazing food with something as cheap and simple as onions, so hopefully this can server as inspiration.

Caramelized Onion Pizza with Roquefort and Roasted Garlic and Pesto-Mascarpone Sauce
Caramelized Onion Pizza with Roquefort and Roasted Garlic and Pesto-Mascarpone Sauce

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Baking, Breads, Cheeses, Feta, Food, Herbs, Ingredients, Lettuce, Olive-Rosemary Load, Open Faced Sandwiches, Oregano, Paprika, Sandwich Styles, Sandwiches, Smoked paprika, Tarragon, Tarragon salad dressing

Greek Oven Roasted Feta Sandwich

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Last summer we went on vacation to Greece, to the island of Lesvos. We were prepared to taste amazing foods, local delicacies and great tasting salads. Our friends have told us enough stories about the Greek islands that we were rather excited to taste the cuisine. Honestly though, it was a bit of a letdown. The island seems to have gotten a bit ‘touristy’, and the food was usually bland. It wasn’t bad per se, it was just not very interesting. After two weeks eating all over the island, we did find a restaurant on the last day of our trip which was actually great, but that was the exception. Given the less-than-satisfying culinary experiences, we did find one simple dish we kept returning to; The greek salad. It is a salad with a simple dressing, topped with a gigantic block of feta cheese. We decided to combine this a little with the pan seared feta dish called saganaki. We roasted a slice of feta in the oven, and placed it on top of a simple salad on toast. The result was amazing, and here is the recipe.

Greek Oven Roasted Feta Sandwich
Greek Oven Roasted Feta Sandwich

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Breads, Bulgur, Cucumber, Food, Garlic, Grains, Ingredients, Italian salsa verde, Lemon, Meats, Olive Oil, Onion, Open Faced Sandwiches, Parsley, Pine nuts, Pork roast, Roasted pine nuts, Rustic white bread, Salsa Verde, Sandwich Styles, Sandwiches, Tomato

Roasted Pork Sandwich With Tabouleh Salad, Italian Salsa Verde And Swiss Chard Side Dish

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This sandwich is an imprompty improvisation made from ingredients we found around the house. The roast pork is from the night before as is the tabouleh. The Italian Salsa Verde is from our wedding, where is was both served for dinner and given as a gift to the guests. The Swiss chard is from our vegetable garden, and the roasted garlic- well let us just say we make sure never to run out of roasted garlic.

Roasted Pork Sandwich With Tabouleh Salad, Italian Salsa Verde And Swiss Chard Side Dish
Roasted Pork Sandwich With Tabouleh Salad, Italian Salsa Verde And Swiss Chard Side Dish

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Bell Pepper, Breads, Cheeses, Chili sauce, Food, Fruits, Herbs, Ingredients, Italian salsa verde, Meats, Onion, Open Faced Sandwiches, Oregano, Rembrandt, Rosemary-Olive bread, Salsa Verde, Sandwich Styles, Sandwiches, Toppings, Turkey, Vegetables

Marriage Is Like A Turkey Sandwich With Salsa Verde And Rembrandt Cheese

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So many things have happened the last month, it’s hard to recap it all in one sandwich post… Let’s see… We got married and had a wonderful ceremony and party in our own back yard (fixed up for the occasion) with Anders’ sister Birgit as the Deputy Marriage Commissioner (for a day). What a fantastic day it was, lots of friends, family and food, but alas, no sandwiches. It turns out after much thinking that teaching everyone to make sandwiches would be too much work, as would assembling any great sandwich for 70 people. Instead we opted for Phil’s BBQ and some of our own appetizers. The sandwich below is pre-wedding, from back in March when we still had time to do daily sandwiches, and had a kitchen to do them in. It’s a wonderful turkey sandwich with a great old Rembrandt Gouda Cheese on top, and a chili-sauce kick to it.

Turkey Sandwich Recipe With Salsa Verde And Rembrandt Cheese
Turkey Sandwich Recipe With Salsa Verde And Rembrandt Cheese

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Basil, Cheeses, Food, Herbs, Olive Oil, Parmesan, Pesto, Pine nuts, Roasted pine nuts

Fresh Basil Pesto

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Pesto is a wonderful spread or topping for sandwiches and appetizer, in addition to its obvious uses in pasta. It’s very easy to make yourself, and when our sweet basil plant starts to grow out of hand we always have a use for the basil. If you live near a well stocked grocery store (We have Trader Joe’s here in California), look for a bag of basil and try this yourself if you don’t have the plants.

Pesto Recipe

  • 3 cups of rinsed fresh basil leaves.
  • 1 cup of grated Parmesan cheese
  • 3/4 cup of olive oil
  • 1/2 cup of pine nuts
  • 3 garlic cloves

Start by placing the garlic cloves in  a food processor. Pulse a few times until the pieces are as small as they can get. Add the basil and pine nuts, and pulse again. Add the olive oil slowly while running the food processor, and finally add the cheese.

Tip: The Simply Recipies blog has excellent advice for freezing fresh pesto, plus a slightly different version. In general don’t sweat the exact measurements, but try and taste it and adjust. The quality of the basil can vary over the course of the year, or from region to region, so you may need to add more or less cheese and olive oil.

Baking, Bell Pepper, Breads, Cheeses, Chicken, Cumin powder, Fennel, Food, Garlic, Herbs, Honey, Meats, Olive Oil, Olives, Onion, Paprika, Parmesan, Pecorino romano, Pizza, Pizza dough, Pizza Sauce, Salt, Smoked paprika, Spices, Tomato, Vegetables

Pizza Recipe: Green peppers, Tomatoes, Olives, Parmesan/Pecorino Romano Cheese, Grilled Chicken

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One of the pizzas from Wendie’s surprise birthday party, this one has some grilled chicken (with a very nice spice blend including smoked paprika), two cheeses, olives, tomatoes, green peppers and onions. The dough is a pizza dough with honey I sort-of invented (based loosely on our Lavash crackers recipe), and the tomato sauce has a wide range of spices, most noticeably a hint of fennel.  We had 13 guests and I made a total of 9 pizzas and I was stunned that there were almost no leftovers. I really had expects to fill the freezer too, but at least everyone had a great time. Next time I’ll make more!

Pizza: Green peppers, Tomatoes, Olives, Parmasan/Pecorino Romano Cheese, Grilled Chicken
Pizza: Green peppers, Tomatoes, Olives, Parmesan/Pecorino Romano Cheese, Grilled Chicken

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