New Nordic bandwagon means our house smells like rye bread laced with caraway, fennel, and orange. A thick loaf rises each Saturday and bakes on Sunday so that all week I have little smörgås for breakfast: radish and cream cheese, Provolone with prosciutto and fig, maybe egg with salmon and dill. The caraway and fennel hangout like backup singers, lending a bit of harmony to what might otherwise be a yawn-able sandwich.
Caraway is one of those aromatics that doesn't get enough respect. I was happy to see NPR give the caraway a nice plug this week in Kitchen Window. Toast up a slice of rye and read the piece here. Caraway isn't just for limpa and aquavit anymore. Add it to pickles, cabbage, salads, and Pickled Cabbage Salad. Need a recipe? Head over to Called to the Table where you will also find a quick and easy recipe for baked fish sticks.