Tag Archives: Flour

Sandwich: Fried Fish Fillet With Remoulade

This past week one of this blogs co-founders celebrated his birthday and was given a party that in true Amazing Sandwich style. Anders was not only born in Denmark but spent most of his life there and it is his and that country’s commitment to the sandwich that served as the inspiration for our blog.  Denmark is the world that has transformed this humble meal to gourmet standards.  So it was only appropriate that Anders’ birthday be celebrated with an ode to the smørrebrød. So last week saw me scurrying about to purchase the necessary ingredients that would make Ida Davidsen proud. Ida Davidsen is the Grande Dame of Danish smørrebrød and operates a Michelin-starred restaurant devoted solely to this national dish. We planned on three of Anders’ favorite Danish smørrebrød: leverpostej (liver pate), Fiskefilet med remoulade (fillet of fish with remoulade) and frikadeller (meatballs). Today’s entry will be devoted to the fiskefilet. I know you are thinking – what could be so special about a fish fillet? Let me tell you my friend, this is no mere fish on bread. The preparation, construction and…  alone took me hours. We had 14 at our party and so in making for your own, you’ll need to adjust the ingredients accordingly.

Classic Danish fish-fillet open faced sandwich
Classic Danish fish-fillet open faced sandwich

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The ArtiClogger: Monte Cristo Cinnamon Sandwich (Poway Style)

Our friends Shelley and Jens have a thing for stuff that is deep fried. Being from the south, Shelley grew up frying fowl, but Jens is Danish and just developed a taste for it after meeting Shelley (we think). In any case, their love is strong so for Jens’ birthday last month, they had a ‘bring stuff to deep-fry’ party. We had deep fried chicken legs and thighs and wings, battered deep fried shrimp, deep fried Twinkies (Better than un-fried I might add, although still disgusting), and of course we brought; Sandwiches. We were a bit shocked to discover this, but of course someone has done this before, and there is a famous sandwich called the Monte Cristo with turkey, ham and cheese, and served with sugar and jam on top; a sweet, possible dessert, sandwich. So, we made it (and it was good, but fattening like a neutron bomb in your belly). This was an evening party and we forgot our good camera, so please excuse the photo quality…

Monte Cristo Cinnamon Sandwich
Monte Cristo Cinnamon Sandwich

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Pizza Dough With Honey

Pizza Dough With Honey Recipe

Total time: 2 hours (including rising).

Will make enough dough for 4 pizzas.  The remaining dough can be frozen until your next pizza craving demands satisfaction. This is a variation of the basic pizza dough in that we have added honey and a little more yeast and salt. This makes the dough just a little sweet, and more tasty, which can be a fun variation when making homemade pizzas. Continue reading Pizza Dough With Honey

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Easy Pizza Dough in 2 hours

Pizza Dough Recipe

Total time: 1 hour 45 minutes (including rising).

Will make enough dough for 4 pizzas, of which we will just make one below.  The remaining dough can be frozen until your next pizza craving demands satisfaction. Continue reading Easy Pizza Dough in 2 hours

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Smoked Salmon Pizza – The Way My Mother Never Made It

“Pizza!” you may be saying with increduility as you wonder at the seeming incongruity of providing pizza recipes on a sandwich blog.  Well, please bear with us while we provide this rather plausible and very convincing rationale.

In Scandinavia, there is a long tradition of open-faced sandwiches (or smørrebrød as they are called in Denmark).   Open-faced sandwiches are essentially bread, with layered toppings. So it’s not much of a stretch to call a pizza, a sandwich.  After all, it is just that: bread with layered toppings.  For the pizza purists among the readers, this might seem like too much of a stretch, but we say that pizza by any other name is still an open faced sandwich.  Convinced yet?

Smoked Salmon Pizza with Goat Cheese, Olives and Pesto-Mascarpone
Smoked salmon pizza topped with goat cheese, onions, olives and pesto-mascarpone cheese blend

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Danish Meatball (Frikadelle) Recipe

This is another of those recipes that we have to add to this otherwise exclusive sandwich blog. These Danish meatballs are great for sandwiches, and will be used in some of our other posts. They also happen to be the national food of Denmark, and is consumed by everyone by bulk. They are great with mashed potatoes (Which in turn is great on mashed potato sandwiches), or as a side to a salad. Total cooking time is about 50 minutes, some of which is spent waiting for the meat to cool down before frying. Simple.Easy.Good.

While this recipe is ingrained as part of the danish culture, we notices that some american blogs have also gotten a hold of it, most noticeably the excellent simply recipes which we love to read. It’s nice to see these easy and excellent frikadeller spreading out in the world.

Danish Meatballs (Frikadeller) with Fennel Seeds and Onion
Danish Meatballs (Frikadeller) with Fennel Seeds and Onion

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