SPIS · finally

Finally it is here. The cookbook we have been waiting for 

SPIS by MIKKEL KARSTAD. 

If you like KINFOLK, simplicity, quality and good food - this is it.

Mikkel Karstad - along with photographer Anders Schønneman - has done what most cookbook fail. He has created a universe of esthetic inspiration combined with rather simple recipes with a touch of innovation. Most of the ingredients used are accessible, respecting the seasons (in the nordic countries).

The only downside is that SPIS only exists in Danish (for now). However the book is worth getting for the estetic pictures and the perfect graphic expression.

You can get the book here.

Meanwhile - we share these inspiring photos from the release event of SPIS last week...

    

SPIS

If we were to buy a new cookbook, it would definitely be the book SPIS (eat in Danish) by the two talented gentlemen MIKKEL KARSTAD (food and recipes) and ANDERS SCHØNNEMAN (photography).

The book is available from March 20 - so far only in Danish. Some of the recipes will be available in English on the blog WEYOUTHEYATE

We got a sneak peak at the chapter on HERBS.

HERBAL SPRINKLE OF MINT, LEMON, PARSLEY, SUNFLOWER SEEDS AND FENNEL SEEDS 

1 bunch flat-leaf parsley

1 bunch mint

2 organic lemons

50 g sunflower seeds

20 g fennel seeds

Grate the lemon zest on the fine side of a grater and put in a bowl. Rinse the herbs in cold water and drain thoroughly. Chop the herbs until they are quite finely chopped. Put sunflower seeds in the herbs and chop them together, so they are well blended with herbs, put the mix in a bowl with the lemon zest. Add fennel seeds in a mortar or spice grinder and grind the fennel seeds. Add the fennel seeds to the herbs and mix well. Use the herbal sprinkle on pasta, new potatoes, baked root vegetables, baked or fried fish, slices of white meat or poultry. The herbal sprinkle is also really good on cold slices of meat, if you have leftovers from the night before.

check out the VIDEO on how to make herbal sprinkle

Enjoy xxx

GLØGG · mulled wine with a modern touch

In Denmark we have a very strong December tradition of drinking hot mulled wine with a lot of spices.  We call it GLØGG. The traditional one is quite heavy and made on red wine, but over the years people have experimented to get a lighter version of the traditional drink.

We tried this recipe, we got from MIKKEL KARSTAD, and we really appreciated the fruity, fresh tones from the cold-pressed apple juice and the elderflower, a modern classic ingredient in Danish drink recipes. You can make the recipe with or without adding white wine and take out the pear or apple brandy (or calvados) if you want to try a kids version.

Photo credit · fromparistocopenhagen



WHITE GLØGG RECIPE

(6-8 glasses)

5 dl good cold-pressed apple juice 

3 cups water 

2 cups concentrated elderflower juice 

juice of ½ lemon 

2 tbsp. cane sugar 

1 star anise 

3 whole black peppercorns 

1 cardamom capsule 

1 slice ginger (½ cm) 

1 pear 

½ -1 cup pear or apple brandy 

30 g of light raisins 

Put all ingredients (except brandy and light raisins) in a saucepan and bring it to a boil. Take the pan of the heat and leave the mix for ½ -1 hour so it can take the flavor of the spices. 

Pour the mix through a sieve and gently warm it again, add a little extra lemon juice and fresh ginger. The trick with fresh ginger is to grate a little ginger on the fine side of a grater and then press it between two spoons, so you only use the pure, strong ginger juice.

Take the mix of the heat and add the brandy or calvados - it is important not to boil the GLØGG after that brandy has been added. 

Cut the pear into small cubes. Spread the diced pear and light raisins in 6-8 heat-resistant glasses, and pour the hot GLØGG on top. Serve immediately as a fresh and spicy winter drink.

TIP 

If you own a juicer, you can make your own apple juice - it adds an extra nice flavor to the GLØGG. Use some good, stored autumn apples.

ENJOY !

Red currant season

Red currants are an important part of summer in Denmark. You will find them in most gardens and can easily find them at local farm sales or U-pick places. We use them for drinks, jams, sorbets, in salads and in an all time classic red currant jelly. 

This year we tried a slightly more modern version of the jelly and made a Red currant chutney

- you should try it as an accompaniment to your meat dishes or just as an appetizer on some bread or crackers. 

RED CURRANT CHUTNEY RECIPE


Red currant 300 g
Sugar 75 g
Red onion 2
15 whole fennel seeds
Pinch of salt
1/2 cup cider vinegar
1/2 red deseeded chili
Some fresh tarragon

Caramelize sugar in a saucepan until it is light brown add finely chopped red onion and salt and stir the onions in the sugar before you add the rest of the ingredients in the pan. Let it simmer for 20-30 minutes, let it cool and add the finely chopped tarragon in the chutney.

Enjoy !

The making of a food article

These photos are from the making of a food article for the Danish magazine    

MAD & BOLIG. 

The location is Northern Italy. 

Credits · MIKKEL KARSTAD · food · ANDERS SCHØNNEMANN · photos

People who inspire us: Mikkel Karstad - gastronomic star

MIKKEL KARSTAD is one of the most innovative and hip Danish food creators. He is head of a reward-winning canteen at one of Copenhagen's largest law firms, he writes and creates food stories for magazines and he is the man behind several cookbooks.

Photo vipp blog · weyoutheyate

Recently the Danish newspaper Berlingske wrote an article about Mikkel with the title "Kulturens skjulte stjerner" The Hidden Stars of Culture - Mikkel has made many projects and cookbooks (the latest is the bestseller 'Almanak' in Danish), not in his own name, but in the name of Claus Meyer, for whom he worked for from 2006-2011. Claus Meyer is the co-founder of NOMA the world-famous restaurant in Copenhagen and has a large range of restaurants, food-businesses and is the entrepreneur behind many successful projects in Denmark.

Mikkel Karstad is a respected name in the gastronomic world, but unknown compared to Claus Meyer, and this is part of the reason why Mikkel's name appears in small print on the copyright page of the 'Almanak' cookbook and not on the frontpage.

To us Mikkel Karstad is a gastronomic STAR and he deserves his own fame. If you wish to get inspired too, take a look at his blog WE YOU THEY ATE

Happy food inspiration!