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TitleNorth The New Nordic Cuisine of Iceland
Author
LanguageEnglish
File Size14.4 MB
Total Pages470
Table of Contents
                            Cover
Title Page
Copyright
FOREWORD BY RENÉ REDZEPI
IN GRATITUDE
INTRODUCTION
A NOTE ON THE RECIPES
The Bacalao Producer
The Arctic Char Smoker
The Rugbraud Baker
The Fisherman
The Seabird Egg Collector
The Barley Farmer
The Dairy Farmer
The Birch and Mushroom Forager
The Sheep Farmer
The Hardfiskur Producer
The Salt Maker
The Goat Farmer
The Blue Mussel and Dulse Harvester
INGREDIENTS FOR AN ICELANDIC PANTRY
INDEX
                        
Document Text Contents
Page 236

FENNEL SALAD, COTTAGE CHEESE, and SPICED
NUTS
SERVES 4 | PREPARATION TIME: ABOUT 1 HOUR

This simple recipe combines the creaminess of cottage cheese, freshness
of raw fennel contrasted with a fennel puree, and spicy crunch of toasted
nuts. It’s a wonderful way to kick off a meal, or makes a nice vegetarian
main course.

COTTAGE CHEESE
½ cup (100 g) large-curd cottage cheese
2 tablespoons full-fat sour cream
Salt
Beer Vinegar, for seasoning
SPICY NUTS
1½ tablespoons hazelnuts
1½ tablespoons walnuts
1½ tablespoons peanuts
1 whole clove
1 teaspoon fennel seeds
½ teaspoon dill seeds
1 star anise pod
¾ teaspoon ground cinnamon
Sea salt
Rapeseed oil, for seasoning
FENNEL PUREE
2 fennel bulbs, cored and finely chopped

Page 469

Tea-Crusted Catfish, Braised Root Vegetables, Barley, and Lovage Oil
Tea-Poached Skate, Braised Kale, Shallot Puree, and Skyr

Thingvellir

Thorrablot

Tools

V
Vallanes Farm, 6.1, 6.2, 8.1

Vatnajökull glacier, 6.1, 8.1

Veal

Fried Calf’s Liver, Cabbage Puree, Kale, and Beer Vinaigrette
Veal Stock

Vegetables

Dried Vegetable Peel
Dry-Aged Beef, Smoked Bone Marrow, Pickled Angelica, and Vegetable Strings
geothermal greenhouses for
Herb Mayonnaise and New Small Vegetables
Pickled Root Vegetables
Smoked Haddock, Dark Cod Consommé, Raw Vegetables, and Yesterday’s Bread
See also individual vegetables

Vigdís Sveinbjörnsdóttir

Viking stock

Viljálmur Vernhardsson

Vinegar

Beer Vinegar
Beer Vinegar Jelly
Burned Butter Vinegar
Cider Vinegar Coins
Pine Tree Vinegar
Seaweed Vinegar

Vodka

Vox

W
Westfjords, 5.1, 10.1, 10.2, 10.3, 11.1, 11.2, 11.3

Westman (Vestmannaeyjar) Islands

Whale meat

Whey, 7.1, bm1.1

Page 470

Shrimp Ceviche, Whey Gelatin, Buttermilk Espuma, and Chervil Oil
Stone Bramble and Cottage Cheese with Whey Caramel and Whey Granita
Whey Caramel, Buttermilk, and Horseradish
Whey-Glazed Pork Belly, Caramelized Parsnip Puree, and Herb Emulsion

White chocolate

Red Beet Stones

Wolffish, See also Hardfiskur

X
Xanthan gum

Y
Yarrow

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