Times of change

So – I’m a bit stuck.

The intent of this blog was to write about American and Danish food but I have hit a bump on the road - or actually a few bumps.

Bump 1: What is American food?

Not even Americans can tell med what American food is and it makes good sense – America is a melting pot of cultures and food styles.

Many dishes have definitely been “Americanized” but would you call it original American cuisine?

But then – does any country have an authentic cuisine?

The tomato that is so linked with the Italian kitchen did not come to Europe until about 450 years ago and it took a while until it was a stabile in everyday cuisine.

I could not imagine Danish food without our beloved potato – again a produce introduced after the discovery of America.

Most Danish dishes have a French influence since French cuisine was “Haute Cuisine” for many many years in Europe.

So maybe the ingredients that have always been grown in the region should define authentic cuisine?

In Denmark it would be kale and cabbage and in the states corn, blueberries and turkey.

But nobody eats like that any more, our parents didn’t and our grandparents didn’t.

So I am going to change the objective of this blog to the food our parents, grandparents and we cook in the kitchens – so around a 100 years limit.

There are still things that I, in my own humble opinion, would say are Danish (maybe Scandinavian) or American.

Like Danish Smørrebrød (open sandwiches) and our love for the combination of sweet and sour.

Or American creations like corndogs, the Rubin sandwich and Caesar salad.

The burger cannot really be call an American invention – people have been putting meet between bread for centuries, but they certainly have perfected it.

So these are things that I will have to blog about – which leads me to the next bump.

Bump 2: Is it SO hot

Even though I am cooking some of the same things as back home, some of the classics I just cant get myself to cook in this heat (even thought I am so Americanized that I often turn on the air con I must admit)

And, I am sorry say, You Americans have a taste for quite fatty indulgent foods as well.

So I am cooking more southern European dishes, cold soups and salads.

Which leads me to the next bump

Bump 3: I am not blogging enough

Even though this blog is for my own entertainment, it would be nice if people would like to read it.

And one thing that can make you forget about a blog is if there are not enough new posts.

If I was only to blog when I did anything Danish or American, I would not blog more than once a week – maybe every two weeks.

When you realize something does not work for you – you change it.

Therefore I will now blog whenever I make something I feel is so good that I just have to share it - and whenever I come across anything American that is new and interesting for me.

For inspiration for this week and last weeks recipes I had this beautiful bunch for the CSA farm.

Week 30

Week 30

Week 31

Happy cooking out there!