Welcome to Copenhagen

Until I figure out what my new blog will be called I will be posting updates about life at the Nordic Food Lab here. 

Words cannot describe the amazing whirlwind of event that have already taken place in the past 3 days since arriving in Copenhagen. 

Welcome on board! 

 

 The Kitchen/Laboratory.

 

The basement if full of experiments.  

Oh and did I mention we wear the same chefs jackets and aprons that that wear at noma?! 

 

In the past 3 days I have done, eaten, and prepared some unbelieveable things. 

Some of the things  consumed include:

Sheep's milk yogurt with bee larva granola
blood ice cream
bee larva ice cream pellets (think Dippin' Dots)
blood macaroons with stout whipped cream
black garlic and beet green pesto

Koji (fermented barley coated in so kind of fungus)

Some of the things I have done at the lab:
pressed wild edibles
extracted bee larva from the honey comb by freezing the comb with liquid nitrogen and then sifting out the larva
met Rene Redzepi

Pressing Plants for the Herbarium.

Staff lunch on Friday.

Harvesting Bee Larva

It's been an incredible first few days and I am really looking forward for what has yet to come!

Pasta 100+1

 

100 grams of Flour + 1 egg per person.

The Dickinson College Farm is hosting a series of sustainablity classes and today's class was on the art of fresh pasta. The class was taught by Luca, a professor from the Italian department. He was hilarious, fully of Italian sass and great spirit!

Dump flour on your surface and create a hole.

Add your eggs.

And begin to whisk. Have that left hand ready because the egg rive is about to flow!

 Our turn!

Everyone is hard at work. Luca made it look so easy.

After 30 minutes of letting the dough rest, it was time to start rolling. 

Look at that Italian sass.

Rolling, folding and slicing to make angel hair, tagliatelle, and pappardelle. 

Just slice and shake.

A work of art.

 On to the filled pastas.

Cannelloni filled with ricotta and spinach.

Ravioli and Tortellini.

Cut.

Fold.

And shape.

My Pasta! 

 And of course we got to eat!