There is nothing like a little trip to get me inspired back in the kitchen. Eric and I managed to overlap work trips – Eric to Kenya for an Engineers Without Borders project and my own trip to Burundi. At the end, we snuck in two days in Copenhagen to relax, eat, and explore.
We walked about 15 miles each day and ate so well – everything from smorrebrød to piles and piles of lumpfish roe. The Danes place an emphasis on quality and freshness, which is apparent everywhere you go. One of my favorite meals was lunch at GRØD, a tiny little spot devoted to porridge. My barley-otto with celery root and lovage was delightful so of course I had to buy the book.
This recipe, though, is not from the book. It is the result of a welcome-home shopping trip to Mr. Piña that included super-on-sale strawberries and a…
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