A delicious bakery and café in San Francisco in the Scandinavian tradition
This is my first time tuning into your podcast and it's fantastic! I can't wait to check out this recommended bakery. Also, I'm quite enthusiastic about pre-ordering Nichole’s book. Appreciate your suggestions!
i grew up on a dairy and in the spring when the spring onions popped up the cows ate them and the milk both smelled and tasted of green onions. it wasnt a prank
With regard to the book - “Scandinavian From Scratch” - does it have weights and measures or is it all “cups”? I don’t care if it’s metric or imperial but I tend not to buy books that are solely in “cups”. Thanks for any help.
Years ago I purchased a Swedish recipe book in an obscure little shop. The recipe I make the most from this book is a delicious little cookie the authors calls "Lovely Toffee Slices" which must be the Kolesnika (sp?) you talked about in this interview. You are absolutely right that the recipe is worth the cost of the book. An added benefit is that the cookies are very simple to make.
Another Scandinavian cookbook I love is “Bakeland, Nordic Treats Inspired by Nature” by Marit Hovland. I’ve recently baked the Icelandic Rye Bread recipe from King Arthur and it’s wonderful as well. Those Nordic people really know how to bake!
Since I live in the back-of-beyond Peninsula, a culinary desert, I don’t have the opportunity to have Kantine (or Tartine) bakes very often, but... Good Eggs carries Kantine bread & the rye is as close as I can come to that we had in Austria. Gorgeous gorgeous baking there. Oddly, (happily) I found one of Chad’s huge loaves at the Whole Foods in Glendale while I was down in LA a couple weeks ago. Our local WFs don’t carry Tartine breads!
What to do with Pepperidge Farm stuffing mix? Whizz it in a food processor to create instant seasoned breadcrumbs for topping fish or chicken or roasts. Great when pressed into a layer of Dijon mustard on a skinless chicken breast.
If you get real lucky try Trader Joe’s frozen puff pastry. It it dramatically better than Pepperidge Farms. Unfortunately it is a “seasonal item” which is available during the holiday season.
wonderful. being of Danish ancestry, I look forward especially to the recipe for Teebirkes. Hope to find a recipe for Fragilité Roulade with coffee cream filling. Have ordered the book to be available in October. Margery