Jan Norris: Food and Florida

Frikadella

I’ve gotten to know Christian Cotton, the chef/owner of Cafe Copenhagen in Jupiter, after working with him on several charity events. He’s been involved in a dine-around at Molly’s House in Stuart, and will be at this year’s Taste of Compassion Jan. 18 in West Palm Beach to benefit Quantum House.

Proud of his Danish heritage

Cotton comes from a Danish family and is trying to preserve the cooking of Scandinavia through his restaurant meals. The cozy spot is “too small” for the chef with big plans, however, so he’s looking for a space with a courtyard.

Learning to make Frikadella

One of the most popular dishes at his restaurant is Frikadella – a large meatball, served with gravy and red cabbage, and a delicious cucumber salad. The key is quality ingredients, Cotton says – don’t buy cheap meats; grind your own if possible.

Video of the lesson

I asked him to prepare this dish, to be served at the charity event, for me on camera. He was eager to share it with you.

Here’s Christian Cotton, teaching us how to make a dish with a history he’s hoping to preserve. The recipe is below the video.

Frikadella

• 1-1/4 pounds ground pork
• 1-1/4 pounds ground veal
• 1-1/2 cups sweet bread, cubed
• 1/3 cup heavy cream
• 2 cups chopped onions, sauteed in butter
• 2 eggs
• 1 cup fresh parsley
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• oil and butter mixture for frying
• For serving:
• Brown gravy
• cucumber salad (recipe follows)

In a large bowl, mix the ground meats. In a medium bowl, mix the bread cubes with cream until bread is soggy. Add bread mixture to meat, and mix. Add onions, eggs and parsley. and mix to combine. Add seasonings.

Heat about 1/2 inch of oil in a large skillet; add 1 tablespoon butter. Form mixture into large oblong meatballs. Fry in hot oil till carmelized on all sides.

Plate onto an oven-proof plate or broiler pan. Bake at 400 degrees for about 10 minutes; meatballs should be cooked through but tender inside.

Serve with potatoes and cucumber salad.

Makes 4 servings.

Cucumber Salad

• 3 seedless cucumbers
• 1 cup sugar
• 1 cup white vinegar
• 3 bay leaves
• 20 peppercorns
• 1 tablespoon salt
• 1 bunch fresh dill (do not use dried)

Score cucumbers with a fork and slice thinly. Chop dill and mix with cucumbers; place, covered, in refrigerator.

In a small pot combine sugar, vinegar, bay leaves, peppercorns and salt. Bring to a simmer over low heat – but do not boil. Simmer 2 minutes and remove from heat to cool. Once cool, refrigerate until ice cold.

When ready to serve, strain vinegar mixture and pour over cucumbers and toss. Garnish with dill weed.

Makes 6 servings.

Note: Salad will keep for 3 days, refrigerated.