Jan 3 2011


On a recent trip to Denmark, I fell in love with a Danish meatball called Frikadeller. This recipe comes from a very nice Danish man (who would like to stay anonymous). It was his mother’s family recipe for Frikadeller. I made the addition of soaking a slice of bread in the milk. If you opt not to use the bread, you still need to use the milk.

Frikadeller – Danish Meatball

1 slice of bread, soaked in milk (optional)*
¾ cup of milk
½ lbs. ground beef
½ lbs. ground pork
½ cup of flour
1 egg
1 ½ teaspoon of salt
¼ teaspoon of pepper
2 scallions, chopped
2 cloves of garlic, minced
olive oil

Place the milk in a large bowl and add the slice of bread. After the bread has absorbed the milk – add the remaining ingredients to the bowl. Use your hands to combine.

Refrigerate mixture for at least 30 minutes.

In a sauté pan, add equal parts of olive oil and butter. Form small meatballs and add them to the sauté pan. Heat until meatballs reach a light brown color. Flip them over to cook on the other side.

Photo courtesy of Alex Vasilescu. Alex is part of Foodie-isms team as our in-house expert food photographer. Delight in his food photography and eat with your eyes.

Oct 21 2010

roasted pumpkin salad with arugula and chevre


2 pumpkins (or acorn squash)
olive oil

For the vinaigrette:

1 1/2 Tbsp chopped fresh mint
1 1/2 Tbsp chopped fresh oregano
1/4 cup red wine vinegar
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper
bunch baby arugula
8 ounces Bucheron goat cheese (this is aged goat cheese – regular goat cheese is a fine substitute)


1. Preheat the oven to 400F.

2. Cut pumpkins in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper.

3. Roast for 45 min-1 hour, or until a fork pierces the flesh with no resistance.

4. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. I used an immersion blender to emulsify and “puree” everything together. You can also add everything to a blender or food processor and get the same result.

5. Transfer roasted pumpkin to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss, being sure to scrape pumpkin flesh into salad as you toss. Eat immediately.

Serves 4

This recipe was provided by Sasha Martin from her Global Table, Argentinean adventure.

Sasha Martin is cooking her way around the world, one country at a time — 195 countries in 195 weeks. She calls this virtual travel from her blog, Global Table Adventure, which she is doing from Tulsa, Oklahoma with her daughter Ava, and picky husband, Keith, in tow. The idea is that the entire family will try a meal from every country in the world in less than four years (in Ava’s case, this will be before her fifth birthday).

Each week Sasha tackles a new country and shares information about the country’s culture and food. She also shares recipes, photos, videos, and meal reviews.

Sasha was inspired by her travels, having lived in Europe for six years and visited 11 countries before her 18th birthday. She earned her B.A. at Wesleyan University (Middletown, CT) where she wrote an honors thesis entitled “The History of Artisan Bread Baking in France.” After college, Sasha attended the Culinary Institute of America for a year in Hyde Park, New York where she was Editor of La Papillote. In 2005, her CIA internship brought her to Bama Pie’s R&D kitchens in Tulsa, Oklahoma. Today, aside from cooking food around the world and raising her daughter, Sasha is a freelance writer and food columnist at Oklahoma Magazine.

Sasha can also be found on Twitter@globaltable.