Thursday, August 12, 2010

When I’m Not Reading…

 

 

I enjoy cooking. No, wait. I love cooking!

When I was around 14 or 15 my mother changed jobs and started working in a different town. As a result she would be home later then usual and therefore asked me to start prepping dinner – peeling potatoes, make the salad, set the table, and so on. It quickly developed into me cooking dinner every night except for the few nights a week I worked, which was also in a kitchen, where I washed dishes and helped cook once in a while if we were busy. By the time I moved away from home I knew how to run a household and throw huge dinner parties (which is great if you are a people person…I’m not).

I love cooking for friends, sadly I don’t get to do it often because of my work hours. A few nights ago I was having coffee with my friend/neighbor/hairdresser Dani. We were having a you-know-what-I-could-go-for-right-now conversation, turns out we were both in a traditional Danish cuisine mood. I wanted stegt flæsk med persille sovs and Dani wanted hakkebøf med brun sovs og bløde løg (if you want to use the recipe DISREGARD what it says about the flour. I’ll add a recipe for the sauce).

Brun sovs or brown sauce is probably one of the most Danish things out there. We eat it with everything – steaks, hamburger steaks (hakkebøffer), whole roasted chicken, pork roast, roast beef, you name it. The thing is I can’t make sauces. I’ve tried a billion times and it never works out. I’ve even had my aunt, who makes the most amazing food, try to teach me. I can’t make it. Even if I follow a recipe it never turns out right.

Enough about sauces. Dani and I are both in need of a little comfort food, so I’m cooking hakkebøf med brun sovs og bløde løg for her and her kids on Sunday.

Brun Sovs Recipe:

  • 50 gr butter
  • 1-2 tablespoon flour with top
  • 5 dl stock or potato water (you can also use pork or beef drippings)
  • 1/2 dl milk or cream
  • Gravy browning
  • Salt and pepper
  • Melt the butter, take of heat, add flour while stirring fast.
    When there's no lumps, set back to heat.
    Add some of the water from the Pork Roast, stir and add some more until the consistency almost right.
    Add the milk/cream, and a squirt of gravy browning if too
    light.
    Add salt and pepper to taste.

    (I suck at converting measurements so you’ll have to do that yourself)

    Enjoy!

     

3 comments:

Super said...

Interesting recipe! I'm a terrible cook - maybe someday I'll get better. :)

Shera (Book Whispers) said...

The food is making my mouth water!!

Missie said...

Dooooood, did I mention my spare bedroom that you are welcome to have if you cook for me?

Those pictures look so yummy. And the recipe sounds easy enough, but I can barely boil water. I really wish I had a passion for cooking. I do like to bake sometimes, but that is only because I have a huge sweet tooth that is very demanding.

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