cookbook club

The Scandinavian Cookbook

by Krysten Cooper, a reader in Toroton, ON.

The Scandinavian Cookbook by Trina Hahnemann provides an enticing
introduction to the cuisine of Denmark, Norway, and Sweden. Delectable
photography showcases not only a selection of traditional and updated
dishes, but also brings to life the landscape and the people of these
countries. Without reading a single recipe, the photos immediately give a
feel for the impact of geography and tradition on the food and food culture
of Scandinavia.
   Organized by month, each section of recipes and photos begins with an
introduction to the inspirations at that time of the year and highlights key
seasonal ingredients. Recipes are accompanied by comments from the author on
the story behind the recipe and, in some cases, a tip or two on how to best
serve the dish.
   Inspired by the ingredients of the season, I tried some of the Fall fare.
Here are a couple of highlights from my recipe explorations:
   Gravlax, salmon cold-cured with sugar, salt and dill, is one of the more
well-known Scandinavian dishes. The recipe maps out the process in a series
of simple steps, which made my first foray into the world of cured fish
easier than expected. One trick to share is to use a pair of needle nose
pliers to remove the in bones from the salmon; if you run your hand against
the grain of the fish, the tips of the pin bones will lift up and you can
then pull them out with the pliers. Gravlax is a dish that requires some
planning, so is not something that can be whipped up as a quick evening
meal. But it does make for a special brunch treat. I chose to serve it with
pumpernickel bread and whipped cream cheese.
   A salad of chanterelle mushrooms, bacon, and plums with blue cheese offered
a weeknight-friendly appetizer or light supper. All ingredients were readily
available at my local grocer and provided a nice way to feature red plums, a
highlight of the fall season. The saltiness of the blue cheese worked well
with the sweetness of the plums and the crispness of the bacon added texture
when paired with the softness of the sautéed chanterelles.
   Chef Trina Hahnemann and photographer Lars Ranek have created a cookbook
full of tasty recipes and tantalizing images. I encourage you to check it
out for yourself and raise a glass or two to the cuisine of Scandinavia.
Skål!