- Level of Instruction
- All levels.
Learn to bake an easy Danish rugbrød and make three different Danish smørbrød with chef instructor Kristi Bissell, founder of the Nordic food blog, True North Kitchen.
In the first part of this class, students will make rugbrød, a dense, seedy rye bread that is an integral part of the Scandinavian diet, not just in Denmark but throughout the region. Most notably, this sturdy rye bread serves as the base for the delicious open sandwiches (smørbrød) found throughout the northern countries. Kristi will walk us through the process of preparing rugbrød at home.
In the second part of this class, using your freshly-baked bread as a base, Kristi will demonstrate three tasty smørbrød: Roast Beef with Danish Remouladeand, New Potato and Garlic Aioli, and Smoked Salmon with Fennel Salad.
This class includes a kit with a 13 X 4 inch pullman pan, all the dry ingredients, and a special treat (a $50 value). Kits will be shipped to students and will have everything needed to get started making a loaf of rugbrød.
If you are registering for this class in a location outside the contiguous United States, additional shipping charges may apply. Please contact firstname.lastname@example.org when you register for more information.
Supplies: A computer, laptop, or tablet with a camera and mic as well as a fast, reliable internet connection.
Special Instructions: You will receive a link to the Zoom session by email sometime during the week prior to the group meeting.
Enrollment Deadline: January 13, 2021
Registration for this class has closed.
About the Instructor
Kristi Bissell is the founder of True North Kitchen, a Nordic food blog designed for the American home cook. She enjoys creating recipes that celebrate her Scandinavian heritage and that approach traditional Nordic ingredients in a modern, fresh, and approachable way.
Kristi is from Minneapolis, Minnesota, and currently resides in Omaha, Nebraska. She attended the Institute for the Culinary Arts in Omaha and is a self-taught photographer. She is a frequent contributor to Nordstjernan, The Swedish Newspaper of America, and The Norwegian American.
Learn more: Find out more about Kristi and New Nordic Cuisine in this interview.