Scandinavian 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.
Scanning 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.
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.
Following ‘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 ‘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.’
Finishing 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
Yields 6 servings
5 minPrep Time
35 minCook Time
40 minTotal Time
Save RecipeIngredients
- 3 apples – peeled, cored, chopped
- 2 tbsp sugar
- 1 tsp cornstarch
- 1 tsp sugar
- 1 tsp vanilla
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ cup sugar
- 4 tblsp canola oil
- ¼ cup oats
Instructions
- Preheat oven to 400 degrees F.
- Mix apples, sugar, cornstarch, vanilla, and sugar for the filling. Place it in the bottom of a greased baking dish.
- 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.
- Serve with whipped cream or ice cream if desired.
**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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Kisses!!
Have a fabulous day Catherine. Big hugs. :)
See soon.
Besos CATHERINE :)))
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 :)