There are American, Hungarian, French, Portuguese, African, and Scandinavian variations of the story of Stone Soup—a parable that teaches how each of us can contribute a little to the whole, which then becomes something much greater than the sum of its parts. So many different cultures telling a similar story of neighborliness and gathering around a pot of soup is a lesson in and of itself. Think of all the people in your community right now with whom you could share this wonderful recipe.
Cedar is a sacred tree and, like sweetgrass and tobacco, is part of many ceremonies. It’s used to purify homes, in sweat-lodge ceremonies, and as a medicine. The tea of simmered branches is used to treat fevers and rheumatic complaints, chest colds, and flu. This brew is delicious warm or cold and is simple to make. Just simmer 2 cups of fresh cedar in 4 cups of boiling water for about 10 minutes until the water becomes a golden color. Strain off the cedar and sweeten with maple syrup, to taste.
Potato salad in summer, made with new potatoes, is a favourite among most people in Scandinavia. There is traditional Danish recipe for warm potato salad just with cooked onions and vinegar, which is quite sweet; this is a modern version of it.
This is a classic Danish summer dish that is served with variations from region to region. It is very important for all the ingredients to be seasonal, with new potatoes, and it has to be a big, juicy, tasty chicken.
Get that damn lobster out of my mac and cheese! Truffles do not make it better. If you add truffle oil, which is made from a petroleum-based chemical additive and the crushed dreams of nineties culinary mediocrity, you should be punched in the kidneys.
Something about the temperature contrast of the hot, salty dog and cold, bracing sauerkraut, and the thick layers of intermingling fat in the form of avocado and mayo, just clicks.
In the vacation resort of my imagination, I’m presented poolside with a cigar box full of salty breakfast sausages rolled up like robustos in golden-brown pancakes, along with a footed tureen of warm maple syrup.
A savory pancake inspired this buckle.
Be prepared to fry the potatoes twice: once to cook them so they fluff inside and again to get them crispy on the outside. When I use an electric fryer, I always follow the manufacturer's instructions. To make good fries in a pot on the stove, a deep-fat thermometer is essential. It ensures that the oil is at the proper temperature for deep-frying and lets you check that the oil isn't overheating, a potentially dangerous situation. A mandoline is a very useful slicing tool for cutting the potatoes (and other vegetables) quickly and to a uniform size. Both the deep-fat thermometer (also called a candy thermometer) and the mandoline are available at most cookware stores. The third essential is a pot that is large and tall enough to contain the oil without overflowing when the potatoes are slipped in.