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Apple Crumble featuring Scandinavian Cooking by Tina Nordstrom

Apr 28, 2014 · 14 Comments

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TinaNordstrom7Scandinavian Cooking is the sixth cookbook from celebrity chief Tina Nordstrom, whose cookbooks have sold well over a million copies world-wide. It is by far her most comprehensive work to date, featuring two-hundred and thirty-four recipes.
TinaNordstrom3Scanning through Scandinavian Cooking I noted immediately that the book is diverse in its offerings as it is whimsical in its presentation. While Tina manages to fit a handful of recipes into each turn of the page, each recipe is expertly explained with easy to follow directions, and a brief but full and witty description. This presentation style and simple manner of direction is perhaps no small part of what has endeared her to her viewers and readers alike, with her expertise and personality simultaneously coming through in each of her recipes.

The book begins with a chapter entitled ‘Greens,’ opening with a ‘Waldorf Salad,’ a pear and celery combination complimented by sea salt and olive oil with a mayonnaise and walnut dressing. The chapter then ranges from ‘Tomato and Buffalo Mozzarella Salad’ to ‘Thai Cabbage and Celery Salad’ in just a few pages.

‘Greens’ also includes more than what one might typically consider ‘greens.’ For example, it includes a pair of Frittata recipes – Frittata with Olives and Parsley, and Frittata with Green Peas, Basil, and Mascarpone. There are also several soup recipes, such as Minestrone with White Bean, Saffron, and Cumin, as well as White Asparagus Soup with Bread and Salami.
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From ‘Greens’ we are taken to ‘Seafood,’ a category which includes such classics as ‘Shrimp Bisque,’ ‘Clam Chowder,’ and ‘Flounder Fish-n-Chips with Remoulade Sauce.’ However, apart from the staples, ‘Seafood’ also includes such offerings as its artisan ‘Fish Braid in Champagne Sauce a la the 80s,’ a braid of salmon and flounder served with a sparkling white wine cream sauce.

‘Barbeque’ follows on ‘Seafood,’ opening with ‘Grilled Watermelon with Peanut Sauce’ and ‘Lobster with Dill and Lemon Butter.’ While perhaps not Tina’s intention, I particularly enjoyed that the Barbeque chapter put on masterful display dishes that elevated grilling beyond the clichés of blackened meat and over sweet marinades.

While offering a number of grill-classics, such as pork bellies and grilled lamb shoulders, items not typically associated with barbeque are also on offer, such as Kimchi and pickled chili cucumbers.
TinaNordstrom2Following ‘Barbeque,’ ‘Meats and Poultry’ ranges from the instantly familiar ‘Beef Bourguignon’ and ‘Greek Lamb Balls’ to cross-culinary dishes such as ‘Flatbread Wrap with Chorizo, Sauerkraut and Ajvar Relish.’

‘Meats and Poultry’ also features techniques and tidbits such as how to slice a ‘Russian Lemon,’ and how to make an all-purpose beef stock. For added delight, there is also a recipe for ‘Malquba,’ literally ‘magical’ spice mix, as well a Russian walnut dip, ‘Four Ways to Make Rice,’ and ‘Four Ways to Make Mashed Potatoes,’ all perfect compliments for any of the preceding recipes.
TinaNordstrom00Following ‘Barbeque,’ ‘Meats and Poultry’ ranges from the instantly familiar ‘Beef Bourguignon’ and ‘Greek Lamb Balls’ to cross-culinary dishes such as ‘Flatbread Wrap with Chorizo, Sauerkraut and Ajvar Relish.’

‘Meats and Poultry’ also features techniques and tidbits such as how to slice a ‘Russian Lemon,’ and how to make an all-purpose beef stock. For added delight, there is also a recipe for ‘Malquba,’ literally ‘magical’ spice mix, as well a Russian walnut dip, ‘Four Ways to Make Rice,’ and ‘Four Ways to Make Mashed Potatoes,’ all perfect compliments for any of the preceding recipes.
Following ‘Meats and Poultry,’ we are treated to Tina’s take on Tacos. The chapter begins with the very basics – a recipe for tortillas, a perfectly seasoned salsa recipe, and an all-purpose taco spice mix. What follows is near ‘taco perfection,’ such as the roasted duck with hoisin sauce taco, or the Tempura-style flounder with salted cucumber and sour cream taco, among others.
On a side note, the Taco chapter also includes a technique for deep frying.

From ‘Tacos’ Tina guides us through a variety of pizza and bread recipes. While I fully enjoyed the entire chapter, full of delightful offerings such as Grissini and Stuffed Lemon Bread, I must admit I was most taken with the pizza recipes. Among the recipes on offer was a ‘Pizza with Shrimp, Artichoke Heart Cream, and Garlic,’ and a ‘Chanterelle Pizza with Dill and Cumin Cheese.’
The chapter for ‘Tapas’ is a varied journey through appetizers, and I found its recipes served as a sort of summary exhibit of the book’s overall contents, combining recipes for seafood, breads, meats, and greens, alongside various techniques such as how to core a chili, and how to peel quail eggs.
The recipes from ‘Tapas’ feature items such as ‘Marinated Peppers with Goat Cheese and Sultan Raisins,’ ‘Smoked Salmon in Puff Pastry,’ and one my personal favorites ‘Pan-Fried Calamari.’
TinaNordstrom1Finishing off Scandinavian Cooking is the final chapter ‘Sweets and Treats.’ Desserts range from simple fruit and melon salads, to items such as ‘Mascarpone Gratin Blackberries with Grand Marnier,’ and ‘Crème Brulee with Warm Cloudberries.’ Among my personal favorites was the ‘Raspberry Mousse A La Napoleon,’ and the ‘Dark Chocolate Mousse with Berry Syrup.’ The ‘Chocolate and Soft Whey Butter Cake’ is also on my list of ‘musts.’

Scandinavian Cooking is a substantial book, as comprehensive as it is diverse, and as simple and easy to follow as it is witty and delicious. That said, Living the Gourmet wholeheartedly recommends adding this to your library.

Living the Gourmet would like to thank Tina Nordstrom and her team for inviting us to conduct this feature, it was a pleasure. Cheers!

Feature by,
Michael Pappas

TSAppleCrumble
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Apple Crumble

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  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Filling:

  • 3 apples – peeled, cored, chopped
  • 2 tbsp sugar
  • 1 tsp cornstarch
  • 1 tsp sugar
  • 1 tsp vanilla

Crumb Topping:

  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ½ cup sugar
  • 4 tblsp canola oil
  • ¼ cup oats

Instructions

  1. Preheat oven to 400 degrees F.
  2. Mix apples, sugar, cornstarch, vanilla, and sugar for the filling. Place it in the bottom of a greased baking dish.
  3. Combine all ingredients for the crumb topping, and use your fingers to mix it all together with the oil. Sprinkle over the apples and baking in the oven for about 35 minutes, until the crumb topping has turned golden brown.
  4. Serve with whipped cream or ice cream if desired.

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**I was given this product for review. I was not financially compensated for this post. All opinions expressed are my own.

Enjoy with Love,
Tammy & Catherine
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1

Bread/Muffins/Other Baked Delights apples, cookbook, crumble, dessert, review, scandinavian cooking, tina nordstrom

Reader Interactions

Comments

  1. Silvia Brisigotti says

    28/04/2014 at 6:43 pm

    Delicious!! It’s a very amazing book!!
    Kisses!!

    Reply
  2. Sandee says

    28/04/2014 at 6:58 pm

    Okay, now I’m hungry. This all looks so very good. Especially the dessert.

    Have a fabulous day Catherine. Big hugs. 🙂

    Reply
  3. Nadji K. says

    28/04/2014 at 8:09 pm

    J’adore le crumble aux pommes et le tien me semble délicieux. J’adore.
    See soon.

    Reply
  4. David says

    29/04/2014 at 12:21 am

    Catherine, Heck…I’d eat this apple crumble hot with both ice cream and whipped cream! We avoid even having desserts in the house as I have no willpower when it comes to goodies like this… Take Care, Big Daddy Dave

    Reply
  5. Te de Ternura says

    29/04/2014 at 1:07 am

    Gracias por la sugerencia y por este CRUMBLE que promete ser delicioso!!!
    Besos CATHERINE :)))

    Reply
  6. Chatty Crone says

    29/04/2014 at 1:42 am

    I would love to come there for a peace of it!

    Reply
  7. Dottie says

    29/04/2014 at 2:42 am

    Hi Catherine and Tammy,
    I think that cookbook must be fabulous. I sometimes watch on channel 133 a show called Scandinavian Cooking, where there is a chef on a boat. I enjoy watching him and the food is so simple but yet very delicious I am sure. I have to check out celebrity chef Tina Nordstrom and her book. Her cookbook seems to have many fantastic recipes and info. The Apple Crumble recipe looks awesome! I do so enjoy a good apple pie or crumble especially with a scoop of vanilla ice cream! Thanks for sharing your cookbook and recipe. Blessings for a good week…to you both. Dottie 🙂

    Reply
  8. Elzbieta Hester says

    29/04/2014 at 4:15 am

    I can’t get enough of Scandinavian anything…The apple crumble looks beautiful! 🙂 [email protected]

    Reply
  9. Angie Schneider says

    29/04/2014 at 2:34 pm

    That looks like a great book! Your apple crumble looks so yum, Catherine.

    Reply
  10. marty (A Stroll Thru Life) says

    29/04/2014 at 3:03 pm

    Oh my, this looks sooooooo good. Thanks for the recipe and Thanks tons for linking to Inspire Me.

    Reply
  11. grace says

    30/04/2014 at 12:11 pm

    we only get public tv, so i watch a lot of tina’s show and know her cuisine well! this recipe sounds superb. 🙂

    Reply
  12. Taste Junction says

    30/04/2014 at 1:59 pm

    Hey Catherine…lovely to discover your blog and see these delicious creations…will keep visiting! Apple crumble looks great.

    Reply
  13. Nippon Nin says

    01/05/2014 at 4:36 pm

    Interesting cook book! I didn’t know any Scandinavian recipe until this post…hey, it looks familiar. I love apple crumble pie!

    Reply
  14. Ken Goh says

    07/05/2014 at 12:35 pm

    The apple crumble looks very delicious. Thanks for sharing with 4 seasons blog hop. cheers and have a nice day.

    Reply

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