I'm loving this blog! Your photos are great, with and without contortions.
The pasta dish from directly above this post looks delicious, and strikes me as similar to the kinds of things I throw together from whatever happens to be on hand. Was it an improvised dish on your part? Do you tend to be more of an improvisational cook or a follow-a-recipe cook?
Pheasant sounds very exotic to me. I've had it and enjoyed it, but it isn't commonly available here - at least not in northern Minnesota, unless I go hunting for it myself. Is it easy to find there? I hope you'll follow through on the "game" part of your title, and discuss how one comes by game there!
I envy you your apparent fluency with Danish, Italian and English - and who knows how many others. Do you consider yourself to have one "mother tongue" that comes most easily?
Thanks! :) The pasta dish was improvised (I improvise a lot of the time), but it's the sort of thing that doesn't really need a recipe. I saw these (frozen) pheasant breasts in the supermarket, and thought they’d be a nice element in the pasta and bean dish I had in mind; the porcini came into the equation when I realized that I did not have a litre of stock in the refrigerator as I thought, in fact, I had none!
There are quite a few recipes I use fairly often, but I usually make some changes to them.
Pheasant (and various other frozen game) is usually available at this particular supermarket chain, and I'm fairly certain that it’s a by-product of canned hunting. You have to watch out for shot when you're eating it, or you can do really expensive things to your teeth. Also, my boyfriend's father hunts (of course, that’s seasonal), and right now there is some venison, some wild duck, and (I think) a pheasant in our freezer. Fresh game in shops is really expensive (so is rabbit, when it come to that).
My Danish is best described as ‘entertaining’; it’s relatively fluent, but patchy and unreliable, and I still make some epic mistakes. I grew up bilingual, but we left Italy when I was young, and I haven’t spent any lengthy blocks of time there since, so my Italian is not as strong as it was, making English my strongest language.
Any insights to Danish culture that you can throw in will also be appreciated. For instance, the "honor system" shop surprised me only a little; the security cameras surprised me more.
There are a lot of security cameras in Denmark! In this instance, a few security cameras are probably the most cost-effective option for minimizing theft, almost certainly cheaper than hiring someone to stand there (even minimum wage is high, here), and the odds of anyone stealing a bunch of vegetables aren't that significant. Plus, there is a bench nearby, which is usually occupied by at least one eagle-eyed resident from the senior housing centre next door, which is a sort of deterrent to anyone wanting to stroll in and nick some strawberries.
Oh, finally (for now) - I just acquired lovage in my garden. I like its flavor but have only begun to explore its uses. Any hints you have about when / how your use that herb would be appreciated.
I especially like lovage with game, chicken, and mushrooms, and usually include it when I make stock from these. Sometimes, I add the leaves to the mix when I'm deglazing a pan for a sauce. I find it works nicely with thyme, rosemary, bay leaf, cinnamon, cloves, and juniper berries (not all together!).
Their is a lovage synchronicity going on! I looked for it when touring 4 big plant nurseries on Saturday - none available. Panaderia Canadiense mentioned it as a factor in the flavor of Maggi sauce in the Banh Mi topic. The hunt is on.
The pasta dish looks and sounds delicious. Did you do a salad or vegetable with it?
Lovage is one of my favourite herbs, and I'm currently in luck: there are a couple of extremely vigorous plants of it right outside the kitchen window, so I've been using it with a pretty free hand.
Thanks! We had the cherry tomatoes you see in the corner, and that was it. I've been tending towards very compact, simplified meals since we've been staying with my boyfriend's parents, usually just a main dish and a (usually raw) vegetable.
What type of chocolate is the bread chocolate? Dark chocolate? Milk chocolate? Sweet, semi-sweet, or a variety?
The Danish bread chocolate (the square-ish sheet on my boyfriend's bread) is plain/dark chcolate, and it's also available in a milk chocolate version that I've never tried. the Dutch bread chocolate (the things that look like cake decorations, on my bread) is both kinds: the ones on the left side of the bread are plin, the ones on the right are milk (the difference in these is mostly textura, though).