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Coming Soon...
Tuesday, Nov 12
All Day Ongoing and Extended Events
10:00 AM Coronado Island Film Festival
3:30 PM Talk: Centering the Asian American Voice in Podcasting
4:00 PM SD Asian Film Festival
7:00 PM Victoria Martino Lectures on Matisse
7:30 PM Stage: Cambodian Rock Band
7:30 PM Stage: Ring Around the Moon
Wednesday, Nov 13
All Day Ongoing and Extended Events
4:00 PM SD Asian Film Festival
5:00 PM Performance: Las Hermanas Iglesias
5:00 PM Talk: Gene Palumbo
6:00 PM Film: The Bookshop
6:00 PM Talk: Kumeyaay Ethnobotany
7:00 PM Comedy: Crazy Woke Asians
Thursday, Nov 14
All Day Ongoing and Extended Events
4:00 PM SD Asian Film Festival
5:00 PM Talk: The Politics of Legal Regimes in China
6:00 PM San Diego Ramen Festival 2019
6:00 PM Stage: Hamlet
7:00 PM Film: L'amore Molesto (Troubling Love)
7:00 PM Stage: Eurydice
7:00 PM Stage: Hold These Truths
7:30 PM Linda Blair Lectures on Jan Van Eyck
7:30 PM Book Signing: Laura Trethewey
7:30 PM Stage: Around the World in 80 Days
7:30 PM Music: Sister Carol
8:00 PM Stage: Cambodian Rock Band
8:00 PM Stage: Mama Mia!
Friday, Nov 15
All Day Ongoing and Extended Events
9:00 AM Music: Beatles VS Stones
2:00 PM Stage: Cambodian Rock Band
4:00 PM SD Asian Film Festival
5:00 PM Food & Drink: A Taste of Italy
6:00 PM Stage: Hamlet
7:00 PM Stage: All is Calm -The Christmas Truce of 1914
7:00 PM Staged Reading: Blue Period
7:00 PM Stage: Eurydice
8:00 PM Music: Los Amigos Invisibles
8:00 PM Film: The Farewell
8:00 PM Stage: Hold These Truths
8:00 PM Stage: And Neither Have I Wings To Fly
8:00 PM Stage: Ring Around the Moon
8:00 PM Stage: Sense and Sensibility
8:00 PM Stage: Mama Mia!
8:00 PM Stage: Around the World in 80 Days
Saturday, Nov 16
All Day Ongoing and Extended Events
12:30 PM SD Asian Film Festival
2:00 PM Stage: Cambodian Rock Band
2:30 PM DIY Miso Making Workshop
3:00 PM Music: The Wailers
3:00 PM Talk: An Introduction to Arab Culture
3:00 PM Scandinavian Lutefisk/Meatball Dinner
4:00 PM Stage: All is Calm -The Christmas Truce of 1914
4:00 PM Music: Hector Villa-Lobos Celebration
4:00 PM SD Asian Film Festival
6:00 PM Stage: Hamlet
7:00 PM Italian Film: Investigation of a Citizen Above Suspicion
7:00 PM Fantasie Theater: A Renaissance Spektakular
7:00 PM Benefit Concert to Aid Immigrants and Refugees
7:00 PM Stage: Eurydice
7:00 PM Stage: All is Calm -The Christmas Truce of 1914
8:00 PM Film: The Farewell
8:00 PM Stage: Sense and Sensibility
8:00 PM Stage: Mama Mia!
8:00 PM Stage: Disney's My Son Pinocchio Jr.
8:00 PM Stage: Around the World in 80 Days
8:00 PM Stage: Ring Around the Moon
Sunday, Nov 17
All Day Ongoing and Extended Events
12:00 PM Stage: Disney's My Son Pinocchio Jr.
1:00 PM Unveiling New Mural At Chicano Park
2:00 PM Stage: Eurydice
2:00 PM Stage: And Neither Have I Wings To Fly
2:00 PM Stage: Ring Around the Moon
2:00 PM Stage: Sense & Sensibility
2:00 PM Stage: Cambodian Rock Band
2:00 PM Stage: Around the World in 80 Days
2:30 PM Stage: Disney's My Son Pinocchio Jr.
3:00 PM Sound Of Music Sing-A-long
5:00 PM Stage: All is Calm -The Christmas Truce of 1914
7:00 PM Stage: Cambodian Rock Band
7:00 PM Stage: Hold These Truths
Monday, Nov 18
All Day Ongoing and Extended Events
4:00 PM Book Discussion: Sudipta Sen
6:00 PM A Conversation On Immigration
7:45 PM All Gender Latin Dance Lessons
Tuesday, Nov 19
All Day Free Admission to Japanese Friendship Garden
All Day Ongoing and Extended Events
6:00 PM Demonstration: Japanese Floral Design
7:00 PM Victoria Martino Lectures on Matisse
7:30 PM Stage: Cambodian Rock Band
7:30 PM Stage: Ring Around the Moon
Wednesday, Nov 20
All Day Ongoing and Extended Events
7:00 PM Astana Ballet
7:00 PM The Horszowski Trio: From Prague to Moscow
7:30 PM Stage: Cambodian Rock Band
Thursday, Nov 21
All Day Ongoing and Extended Events
7:00 PM Stage: Eurydice
7:30 PM Linda Blair Lectures on Jan Van Eyck
7:30 PM Stage: Around the World in 80 Days
8:00 PM Stage: Cambodian Rock Band
8:00 PM Stage: Hold These Truths
Friday, Nov 22
All Day Ongoing and Extended Events
2:00 PM Stage: Cambodian Rock Band
7:00 PM Stage: Eurydice
8:00 PM Stage: Around the World in 80 Days
8:00 PM Stage: And Neither Have I Wings To Fly
8:00 PM Stage: Hold These Truths
Saturday, Nov 23
All Day Ongoing and Extended Events
12:00 AM Midnight & Matinee - AKIRA in Japanese w/ English Subtitles
10:00 AM Indigo Dye & Shibori Workshop
2:00 PM Stage: Cambodian Rock Band
7:00 PM Stage: Eurydice
8:00 PM Stage: Around the World in 80 Days
8:00 PM Stage: And Neither Have I Wings To Fly
8:00 PM Stage: Hold These Truths
Sunday, Nov 24
All Day Ongoing and Extended Events
2:00 PM Stage: Hold These Truths
2:00 PM Stage: Cambodian Rock Band
2:00 PM Stage: Around the World in 80 Days
2:00 PM Stage: And Neither Have I Wings To Fly
7:00 PM Stage: Cambodian Rock Band
7:00 PM Stage: Hold These Truths
11:00 PM Midnight & Matinee - AKIRA in Japanese w/ English Subtitles
Monday, Nov 25
All Day Ongoing and Extended Events
Danish Smørrebrød
The Participant Observer recipe of the month is for Danish Smørrebrød. These little open-faced sandwiches are indicative of the Danish culinary identity, much like frikadeller (pan-fried meatballs), herring and rødkål (stewed red cabbage). This year-round favorite showcases versatility and tradition in a compact and flavorful package.

Danish Smoked Salmon Smørrebrød
Danish Smoked Salmon Smørrebrød

The term smørrebrød is a composite term. The word comes from "smør og brød," Danish for "butter and bread," and reflects the humble origins of this dish. As the story goes, 19th-century Danish factory workers began eating midday meals at work rather than home, which meant bringing dinner leftovers. These cold items were accompanied by the hearty and ubiquitous rugbrød (rye bread), resulting in filling, open-faced sandwiches that made the most of a household's food. Over the generations, these sandwiches have shrunk to almost bite-sized items featuring sweet, savory and salty toppings.

Using assorted leftovers for smørrebrød allows for significant variations. Toppings, or pålæg, can be comprised of Scandinavian classics like pickled herring (marinerede sild), cured meats, pork-liver pate (leverpostej), smoked fish, pickles, tomato, boiled eggs and a number of other items. These toppings often reflect a sense of seasonality with items like smoked mackerel and cucumber-radish salad being summer favorites and red cabbage and roast pork heralding Christmas. Practically anything can be put atop a piece of rugbrød and labeled smørrebrød.

While the combinations are endless, Danish culinary etiquette plays a role in the manner and sequence that smørrebrød are assembled. Custom dictates that mixing protein types on one bread is taboo, seafood should be followed by meat then cheese (often resulting in different plates and sets of silverware in restaurants), and bulky items should be the last to top the bread.

It is ironic that a dish that allows for considerable freedom in ingredients is highly regimented in its preparation. For those of us without the Danish cultural background, this may not be important, but for Danes the unspoken rules of preparation are as important as the dish itself. In the end, harmony is the ultimate goal and ingredients should complement each other and not overpower. The recipes below seek to achieve this aesthetic.

Key to any traditional smørrebrød is the particular type of rye bread used. It should be a heavy, dense, wholegrain and seeded rye, not the soft deli-style rye common here in the States. Pumpernickel is a good choice. If alternative breads are used, it is best if they are also dense, solid and able to handle the array of toppings. Unlike sandwiches eaten in the U.S., smørrebrød are customarily eaten with a fork and knife rather than hands, and butter is almost always spread on the bread.

Danish Smoked Salmon Smørrebrød:

Smørrebrød Ingredients:
  • 4 slices Danish rye or pumpernickel
  • 8 ounces sliced smoked salmon or gravlax
  • 2 French breakfast radishes, thinly sliced*
  • Dill sprigs
  • Salt and freshly ground black pepper
Smørrebrød Assembly
  1. Smear rye bread with a generous layer of horseradish sauce (see below).
  2. Top with salmon.
  3. Add sliced radish and dill.
  4. Season lightly with salt and black pepper.
* French breakfast radishes are similar to common red radishes but they are more oval in shape and milder in taste.

Horseradish Cream:

Ingredients:
  • 1/2 cup sour cream
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon fresh horseradish or 3 teaspoons prepared horseradish
  • 1 teaspoon dill, chopped
  • 1 teaspoon parsley, chopped
  • 1 teaspoon chive, chopped
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste
Preparation:
  1. Combine all ingredients in a non-reactive bowl until smooth.
  2. Season with salt and pepper.

American-Style Roast Beef Smørrebrød:

Ingredients:
  • 2 slices crusty bread (Pumpernickel or Bread & Cie's Country Levain works well)
  • Unsalted butter
  • 4 slices of roast beef, depending on thickness (tri-tip works well)
  • 1 teaspoon Danish remoulade (see recipe below)
  • 3-4 slices Scandinavian pickles (see recipe below)
  • 1 green onion (scallion), cleaned and thinly sliced

Preparation:
  1. Smear butter in a thick layer onto the bread.
  2. Top bread with beef.
  3. Dress with remoulade.
  4. Top with Scandinavian pickles.
  5. Finish with thinly sliced green onion.

Roast Beef Smørrebrød
Roast Beef Smørrebrød

Remoulade (Dressing):

Ingredients:
  • 4 tablespoons mayonnaise
  • 1 tablespoon Scandinavian pickle, finely chopped
  • 1 teaspoon capers, finely chopped
  • 1 teaspoon parsley leaves, finely chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Madras curry powder (optional) or 1/4 teaspoon horseradish (optional)
Preparation:
Combine all ingredients in a bowl and mix until smooth.


Simple Scandinavian Pickles (Agurkesalat):

Ingredients:
  • 1 pound hothouse cucumbers
  • 1 tablespoon salt
  • Brine solution (see below)
Preparation:
  1. Using a knife or a mandoline, slice the cucumbers into very thin (2mm) rounds.
  2. Place the slices into a large non-reactive bowl and add salt, tossing gently to combine.
  3. Let the cucumbers cure for 15 minutes.
  4. Drain excess moisture from the cucumbers by gently pressing the slices down with your hand and pouring off accumulated water.
  5. Transfer the cucumbers to a jar and cover with the brine. Let the mixture sit two hours before eating.
  6. The cucumbers will keep for about a week without losing their texture.
Brine Ingredients:
  • 1 cup white vinegar (5%)
  • 2 cups white sugar
  • 2 cups water
  • Pickling spices (optional)
Brine Preparation:
  1. In a large pot, bring water to a boil and whisk in sugar until dissolved.
  2. If using, add pickling spices to the boiling mixture and simmer for 10 minutes.
  3. Cut the heat and stir in vinegar to combine.
  4. Cool the solution to at least room temperature before using.
Recipes and Photos by Liam Fox
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