CPH Cooking - Day 3

 Hi friends and family! (And of course Hal!)

Today was the third day in Copenhagen, as well as the third day of the New Nordic trip.  The day began with a lecture by guest speaker Jonatan Leer with the DSI Copenhagen department. We then moved on to Copenhagen Cooking Class, where we worked in groups to create a dish, with the meals being inspired by what they call the "Greens dish."

We created three items in the kitchen: a side dish, a main dish, and a dessert. This consisted of brussel sprouts with cashew ricotta, steamed cauliflower with the group's preferred seasoning paired in a parsley puree with glazed parsnips. The dinner finished up with a brownie made with sweet potato and dates and covered with a chocolate ganache, blueberry powder, and white chocolate.

Simone and I from my group, the S.S. MAE, worked together to prepare the parsnips and cauliflower florets. This experience taught me about the cooking abilities I possessed previous to taking the class and what skills may help me improve my own cooking at home. In addition, while preparing the parsnips, I discovered that surface area matters greatly while making the dish. The more surface area there is to a meal, notably the parsnips we were cooking, the more flavor of the glaze will absorb into the food itself, as the head chef explained.

After preparing the meals, we plated them in a variety of arrangements, as shown in the photo below. We were then able to sit down as a group in a family-style setting and share a delicious meal.  My group did an excellent job of crediting everyone's efforts, and the meals cooked were excellent!


The S.S MAE's final plating of the dishes prepared!

That's all for now; let's get started with day 4!🍠

-Sadie B


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