Two sleeps ’til DK!

ONLY TWO MORE SLEEPS UNTIL FRIDAY AND FRIDAY = LEAVING FOR DENMARK!! I still need to do so much laundry and folding and re-folding, but I’m also enjoying my last two days at home with friends too.

I was making these egg muffins to take to “breakfast club” (a weekly-ish potluck breakfast with a couple friends). They asked me if I was packed yet (nope, not quite¬†ūüė¨) and more about the food course (we’re all super into food). We were wondering¬†why it’s called “Nordic” culinary culture instead of “Scandinavian,” so I did some research:


 

According to “the official website of Denmark,” Denmark is Scandinavian. “Skandinavien” refers to the ancient territories of the Norsemen–Norway, Sweden, and Denmark (so these three countries are most definitely Scandinavian.)

However,¬†“the Scandinavian peninsula is the area shared by Norway, Sweden, and part of northern Finland. In this view, the Scandinavian countries would therefore focus¬†only¬†on Norway and Sweden,”¬†said this website. Additionally, Iceland and the Faroe Islands share linguistic and cultural ties, and are also considered Scandinavian.

Now what about the Nordic countries? To settle this awful hassle of determining exactly which countries were Scandinavian when and why they still are or aren’t, the French came up with the word “Pays Nordiques,” which means “Nordic Countries.” These Nordic countries bring together the Scandinavian (Norway, Sweden and Denmark) with Iceland and Finland. (And¬†sometimes¬†the half of Greenland that’s closest to Europe is also considered Nordic because it¬†also has a similar culture and language. Sheesh.)


 

Aaanyway, in¬†“Nordic Culinary Culture” we’ll be focusing on¬†the history and food culture of the Nordic countries, different agendas of local and regional cuisines,and ethics and sustainability. The six-class course¬†culminates in a weekend trip to the islands of Lolland and Fej√ł (or some other Danish islands, but they’ve gone to Lolland and Fej√ł on past trips)! [[Also, the “featured image” for this post is a dish from the world famous restaurant¬†Noma]]

images

^Lolland

images-1

^Fej√ł


So there you have it!

I’m so excited to report more about my classes, but in the meantime, here’s the recipe for the muffins I took to our breakfast club:

crustlessquichemuffins

  1. Cook sausage and brown ~1/4c¬†onion. I used a pound of Jimmy Dean’s sausage and a whole onion, then set aside 1/4 cup of each for the recipe. Next, dice green chile peppers ~1/4c (or if using canned peppers, drain the juice).
    • You can also use different ingredients–any veggies or meat¬†you think would be good in a quiche!
  2. Preheat the oven to 350¬ļF and spray a muffin tin with cooking spray.
  3. Whisk 5 eggs, then add your mixin’s. There should be enough eggs to basically cover the ingredients–add more eggs if you need to. The mixture should look something like this:
  4. Ladle the egg mixture into the muffin tins (the quantities I’ve listed will make about 6 muffins), and then top with pepper and other spices.
  5. Bake at 350¬ļF for about 20-23 minutes; enjoy!

xoxo,

Soph


 

 

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One Comment Add yours

  1. Bunny Day says:

    Thanks for the continuing informative and delicious posts. Bon Voyage!!!! I’m so excited for you.

    Liked by 1 person

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