saffron risotto

Serves 4 1 cup white wine 1 pinch saffron (about 10 strands) 1 Tbsp olive oil 1 medium onion, finely minced 1 clove garlic, finely minced 2 cups Arborio rice 4 cups chicken or vegetable stock 1 Tbsp butter 1/4 cup grated parmesan cheese salt and pepper to taste In a small sauce pan, add [...]

beetroot dip

Note beets stain everything but the end result is worth it. 2 pounds cooked bulls blood beets (or your favorite variety, you can try yellow beets to keep your guests guessing) 1 cup plain yogurt 2 Tablespoons ground cumin 1/2 Tablespoon of ground coriander juice of one lemon salt and pepper Boil beets until soft [...]

caramelized onion

These sweet caramel onions are a favorite topping on our deluxe burger at Rock Salt Restaurant & Cafe.  The also taste amazing on roast beef sandwiches and pizzas.  Caramelized onion pizzas are best without tomato sauce.  The creamy onions are a great sauce on their own or use BBQ sauce instead of tomato sauce. Heat [...]

pickled cucumber

In Denmark this is known as Agurke Salat. In a small pot bring to a boil: 1 cup of white wine vinegar 3 Table spoons of white sugar 1 Tablespoon of salt Pour over paper thin slices of cucumber and let sit for at least 1 hour. Drain of the liquid and enjoy with pickled [...]

barley risotto

Barley Risotto with Chicken Confit and Turnip serves 4-6 1 small turnip small dice 1.5 cups pearled barley 1 small onion finely diced 1 clove garlic, chopped fine 2 Tablespoons butter 1 cup dry white wine 6 cups good chicken stock 1/2 cup freshly grated Parmigiano Regiano 1 cup shredded chicken confit 4 Tablespoons butter, [...]

lemony green beans

Tail the beans.  Take off the ends off but leave them long. Bring a big pot of water to a boil, when it is boiling add salt.  Drop in the beans and cook until they are about half done.  They should till be quite crunchy, about 2 minutes. Strain the beans and throw into an [...]

turkey stuffing

Minced means tiny and it is important not to have big chunks of onion and carrots in stuffing. Fresh herbs are better and if you don’t have them that is fine then use dried but use half as much. Good stuffing requires stale bread.  If you don’t have stale you should and put your bread [...]