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Show Page The Ogden Valley news Volume XV Issue VII March 15, 200 Stig Hansen Earns Award for Danish Cookbook at London Book Festival C o o kin g Danish: A Taste of Denmark, the authentic Danish cookbook by Stig Hansen, has earned the 2007 award for the “How-To” category at the London Book Festival. This is the second major award Cooking Danish has received during its first year Stig Hansen o f publication. The book also received the 2007 U.S. Best Book Award for the International Cookbook category. Cooking Danish is the only authentic Danish cookbook that’s written in the English language and calls for English measurements. Hansen ensured the book’s cultural authenticity and the accuracy of each recipe in weekly telephone conversations with his parents, who still live in Denmark. Hansen dishes up delicious servings of authentic Old World recipes including Aebleskiver, Smørrebrød and more. Featuring sensational selections for breakfast, lunch, and dinner—from breads, to main dishes, to tempting desserts— Cooking Danish stirs the appetite and imagination. Colorful photographs show how each dish will look, while helpful “how-to’s” and step-by-step photos show how it’s done. Born and raised in Denmark in a family of six boys, Hansen has been cooking since high school when he enrolled in an advanced home economics course with his girlfriend. She dropped the course after several weeks, but with 34 girls in the class, Hansen stated that he wasn’t going anywhere. He pursued a career in cooking at the Danish National Culinary School, including internships at major European hotels and in the Merchant Marine. He relocated to the United States, working as a chef at such places as Scandia in Los Angeles Top 10 Tidbits on Danish Food 10.The secret to smørrebrød, those cream? The very hottest temperaubiquitous Danish open-faced tures in artic Greenland, which is and Nendel’s in Portland, Oregon. He sandwiches? A rich smear of butpart of The Kingdom of Denmark, is currently the corporate chef and directer—it keeps the topping from soakaverages 52 degrees. This sweltertor of food service development for more ing into the bread and making it ing heat helps explain why they than 55 Iron Skillet restaurants nationwide. soggy. Smørrebrød dates back to have the highest consumption of ice He was recently awarded the prestigious medieval times when the soldiers cream per capita in the world! “Master of Taste” by the Chefs in America would enjoy their meat on rounds of 5. So few people, so much food. Foundation for culinary excellence. bread in lieu of plates. Ranked 111 in population, Denmark Beyond food, Hansen’s passions include is remarkably the fifth largest exportsnow-skiing, sailing, scuba diving, home- 9. All that smørrebrød has to be served on something! The average er of food in the world. Famous brewing, and all things Danish. In 2005, Dane consumes 30 pounds of rye Danish foods include herring, beer, he took second place out of 4,128 entries flour per year to satiate their love ham, cheeses, marzipan, and, everyin the American Homebrewers Association for pumpernickel bread. body’s favorite—butter cookies. contest with his Lazy Moose Golden Lager. He keeps close ties with the Danish com- . Who needs mistletoe when you’ve 4. All nations have their quirks. In got an almond? The Danish love general, Danes eat their courses in munity through the Danish Brotherhood, to serve rice pudding on Christmas a very strict order: first fish, then Danish American Chamber of Commerce, Eve and hide one whole almond hot meats, then cold meats and pickand Rebile Society, in the pudding. In the 1500s, wholed vegetables, then cheeses with among others. ever found the almond got to kiss fruits and radishes, and sometimes, Hansen lives in the guest of their choice. Today, a final course of dessert. Foreign Eden, Utah, with his the winner gets a marzipan pig. guests frequently wreak havoc with wife Sue. The quality of the prize seems to this order, almost always grabbing Cooking Danish: be dwindling, but the pudding still a slice of cheese first and causA Taste of Denmark tastes delicious! ing much dismay for their Danish includes 176 pages, hosts. 150 recipes and 145 7. One potato, two potato, three color photographs. It potato, four . . . almost every 3. “Mama,” “Dada,” “Tak for mad!” retails for $34.95 and Danish dinner includes potatoes, One of the most-used sentences in is available directly by with the average Dane consuming the Danish language and one of the calling 801-745-0388 114 pounds of potatoes each year. very first sentences children learn to or through <www. say is “Tak for mad!” or “Thanks for 6. I’m freezing—how about some ice cookingdanish.com> the meal!” 2. The Water of Life. At 40 percent alcohol, Aquavit helps Danes elevate their celebrations to an unexpectedServes 6 to 8 ly fun level. The best way to serve this caraway and herb-scented spirit 1/2 cup white vinegar is ice cold. You can even freeze the 1/2 sugar bottom half of the bottle in a large 20 peppercorns coffee can filled with water. To 1 European cucumber release the bottle from the can, run 1 tablespoon salt under hot water. Place the ice-coated bottle in a wine bucket to catch European cucumbers are also known as hothouse cucumbers. They will any water as the ice starts to melt. last in the refrigerator for 8 to 10 days. Combine the vinegar, sugar and peppercorns in a small saucepan. Heat 1. Where there’s Aquavit, there’ll be hygge. And where there’s hygge, just until the sugar dissolves, stirring to blend well. Spoon into a bowl and there’ll be happy, contented guests. place in the refrigerator to chill. A particularly Danish concept, hygge Slice the cucumber very thin with a sharp knife or the slicing side of a is the spirit of coziness and camaracheese grater. Place in a bowl and sprinkle with salt; mix well. Chill in the derie, of good food and pleasant refrigerator for 1 hour. company, of friendship and fellowSqueeze the cucumber slices one handful at a time to remove the excess ship. The Danes hold the idea of hygge in high regard and consider it moisture, discarding the juice. Add to the vinegar mixture and mix well. a primary component of living well. Marinate in the refrigerator for several hours. Serve with roasted chicken, Frikadeller (Danish Meatballs) or on Smørrebrød. Cucumber Salad (Agurkesalat) 2 t o 5 Acr e Mount ai n Home Sit e s in an E xcl us i v e Gat e d C ommuni t y Fr om $ 4 9 5 ,0 0 0 New pricing! Conveni ent bu t not cr ow ded, th i s excl u s i ve g a ted co m m u ni ty i s a s cl os e a s y ou ca n get to Snow bas i n Res or t w i th s pecta cu l a r h om e s i tes boa s ti ng u nobs tr u cted vi ew s of s apph i r e P i nevi ew Res er voi r a nd i ns pi r a ti ona l Sn ow ba s i n pea k s . w w w. h a w k i ns cr eek . com / P H : 801- 745- 8400 | FA X : 801. 745. 3650 | P. O . BO X 985 E DE N, UTA H 84310 | www. mO UNTA i NlUX Ury. cO m |