By Craig Stoltz
Cool Scandinavian flair rules at Stock Bistro, where Nordic cuisine takes center stage. Here are recipes from Stock Bistro/Fire Station 1 in Roanoke. Courtesy of Chef Jeff Farmer.
Ski Queen Ice Cream Sandwich
This recipe uses Ski Queen Gjetost Cheese, which has a mild caramel flavor. It’s available in many grocery stores.
1 hour prep, 24 hours in freezer, 1 hour prep before serving
For ice cream:
1 8-ounce block Ski Queen Gjetost Cheese
½ cup egg yolk (about four large eggs)
1½ cups sugar
1 quart heavy whipping cream
For cookie:
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground clove
1 teaspoon ground cinnamon
2/3 cup soft butter
1/3 cup sorghum or molasses
1 cup sugar
1 egg yolk
Ice cream:
Put stand mixer bowl in refrigerator. Line one of the pans with plastic film.
Dice the Ski Queen cheese and combine with sugar in a saucepan. Melt at medium-low heat and stir together.
Remove from stove, let cool slightly, and stir in egg yolks, making sure not to cook the yolks.
Once combined, transfer into chilled stand mixer bowl and whisk on high until mixture doubles in volume. Transfer into a bowl and refrigerate.
Whip cream in the stand mixer. Using a spoon, fold together Ski Queen mixture with whipped cream until fully combined.
Gently spread onto plastic film-lined sheet pan. Cover with another layer of plastic film and freeze for 24 hours.
Cookie:
Combine butter, sugar, egg, and molasses, and mix with paddle attachment in stand mixer.
In a separate mixing bowl combine flour, baking soda, salt, and spices.
Add flour mixture to stand mixer and blend everything together.
Divide cookie dough into two equal parts.
Roll out onto counter or cutting board covered with parchment paper to slightly more than 1/8 inch thick. Transfer to sheet pan.
Repeat with second batch of dough.
Bake at 350 degrees for 13 minutes. Let cool completely.
Assembly:
Lift one cookie out of its tray by the parchment and carefully turn it over and place on a serving platter.
Carefully remove top layer of plastic film from ice cream and, lifting it by the plastic sheet it’s on, turn it over and place it carefully on the cookie.
Lift the second cookie from its pan by the parchment paper, carefully turn it over, and lay it on top of the ice cream.
Place in freezer for at least 30 minutes.
Cut into rectangles and serve.
Serves 12
Kapsalon
Kapsalon is Dutch for “hairdressing salon,” and the name of the dish refers to the inventor’s profession. It’s a fast-food staple in the Netherlands that reflects both Dutch and immigrant influences. The recipe below invites you to make it from scratch, but there’s no shame in using premade ingredients, like frozen french fries or chicken shawarma from a carryout, and assembling it as you see fit. As for the sambal oelek, an Indonesian hot pepper sauce, look for it in a regular grocery or Asian food store. Substitute with Sriracha if needed.
1 hour prep, or 15 minutes with pre-made ingredients
For Chicken Shawarma:
1.5 pound boneless skinless chicken thighs
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1½ teaspoon dried oregano
½ teaspoon ground allspice
½ teaspoon turmeric powder
1 teaspoon ground cardamom
Salt to taste
For the Kapsalon:
Fries, 8 ounces per person, frozen or homemade
1 cup cherry tomatoes, halved, or chopped Roma tomatoes
1 head iceberg lettuce, shredded
1 cucumber sliced into thin wedges
Shredded Gouda, like Old Amsterdam Aged
Garlic aioli, either homemade or store bought, put in a plastic squirt bottle if possible
Sambal oelek, processed in a blender and put into a squirt bottle. (Or replace with Sriracha)
Combine spices in a mixing bowl and combine with chicken thighs, being sure to coat each piece.
On a sheet pan covered with parchment, bake at 425 for about 25 minutes. Be sure the interior reaches 165 degrees. Allow the chicken to cool slightly.
Cut into thin slices.
Add olive oil to a skillet and quickly sear chicken on high to achieve the more authentic texture of shawarma you find in a kebab shop.
In an individual serving bowl, layer french fries at the bottom, followed by the shredded gouda and chicken shawarma. Top with tomatoes, then cucumbers, and then the shredded lettuce. Top with garlic mayonnaise and sambal oelek. (Or drizzle on with a spoon.)
Serves 4
This is web-exclusive content from the October 2024 issue.
