Most people don't think of Swedish food as sexy. It doesn't have the rich elegance of French cuisine, the sensuousness of Italian, or the romantic exoticism of cuisine like Indian, Thai, or Moroccan. Instead, it is deceptively simple: Swedish food has relatively few ingredients, but they are combined in ways you may not be accustomed to.
Helene Henderson updates traditional Swedish dishes with some fusion twists in her cookbook The Swedish Table. The resulting combinations of flavors, colors, and textures are delicious and, I would argue, absolutely sexy. Recipes to follow, as I am able to post them.
On the plate, clockwise from the left: layered three-cheese russet and sweet potato gratin, arugula with Bosc pears and shallots, lemongrass and lime cucumber salad, and knackebrod (Swedish crisp bread) with lingonberry preserves.
No comments:
Post a Comment