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Very good veggies
Just putting up last nights dinner here, I have made it a couple of times and just love it. I'm not going into the recipe since it is basically right out of Jamie Olives, Jamie at home tv show but its a vegetable based canneloni.
The filling is broccoli and cauliflower seasoned with plenty of chili garlic and olive oil baked in a simple tomato sauce with some mozzarella and pecorino cheese.
The filling is broccoli and cauliflower seasoned with plenty of chili garlic and olive oil baked in a simple tomato sauce with some mozzarella and pecorino cheese.
Some more pics after the jump..
This dish definitely comes with the P&P seal of approval! EnjoyRead more!
Clams...for virtually no clams at all!
So while checking out the newly opened grocery store close to where i live i quickly browsed through the rows and rows of big brand pre-packaged stuff to get to the things that matter i.e. the charcuterie/meat guy and the fishmonger. Although the meat section sported some tasty looking stuff a small net caught my eye, vongole! I was craving clams. However, hiding just behind those and a larger pile of your ordinary blue shell mussels I came across razor clams. Now i have only ever seen this item on a few menues in sweden and never sold like this to consumers.
Out of curiosity i asked the price and my jaw almost dropped.....
...The two people working behind the counter had no idea what those things where, and after some conversation told me they would charge me the same as the vongole clams! I quickly agreed and almost ashamed of myself walked away with 1Kg of razor clams for 149 swedish kronor, thats about $20 which has to be insanely cheap right?
Anyways i hurried home thinking id cook them a la plancha. I did, however, quickly realize that they wouldn't fit all at once so i opted for sort of a spanish version of moul marine. Cooking them in a pot with a base of some panchetta healthy amounts of olive-oil and garlic and adding a dash of sherry.
The clams cooked up a treat although the liquor they had left was lacking a bit in acidity so i added a dash of sherry vinegar and it really hit the spot!
For those wondering razor clams are sweet and firm, not chewy at all (unless overcooked) and just wonderful...a small note of caution, they might seem disturbingly phallic for some, but hay thats their loss just means more for you.
And yes I ate them ALL! haha
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Brazin amazin
Who doesn't love a good shank, from the deep recesses of some of the worlds worst prisons to the 3-star michelin chefs. Everyone whant's to have a good couple of ways for making shanks.
And how could you resist, here with some garlic, olives, lemon and a bottle of cote-du-rhone before going low and slow in the oven for a couple of hours.
And how could you resist, here with some garlic, olives, lemon and a bottle of cote-du-rhone before going low and slow in the oven for a couple of hours.
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Tomato roast
Before making sauce, try roasting your tomatoes with some garlic, basil and olive oil. I know all the tv-chefs go on about this but its really worth it!
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"Inkokt Lax"
The essential swedish poached fish, and dare i say it, one of the best things to have during one of those picture perfect summer days (they don't happen that often so splurge when they do)
Being basically a court-bouillon with some extras. If you have read any of my other posts you should know about the dill! but more interestingly most recipes call for the addition of gelatin. Personally i believe this is done to mimic the effects you would have from poaching a whole skin on bone in salmon. Those being particularly high in collagen (you know you have heard that word before...its all the rave in the cosmetics industry nowadays, and i know your not using any such products if your vegan right) which would then convert to gelatin during the cooking process and later jell as the dish cooled (and yes it is served and eaten that way). The piece of salmon i got, while skin on, does not have any bones plus i do not want to poach it long enough for the conversion to take place anyways so in goes 2 sheets of gelatin.
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Full scale Kimchi pickle
So a while ago, while writing on my old blog Offalboy, i made a small batch of kimchi. Or at least i think it is kimchi, having never eaten the real deal. Anyhow, i loved it. So here we go again, in larger quantities.
Constructed as follows:
Chinese cabbage (also works great with pac choi)
2% Seasalt to the weight of the cabbage
As much as you want of:
Spring onions
Fresh ginger
Garlic
Chili
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Pasta
Come on people, don't let the marketers fool you. That stuff in the stores does not deserve to be called fresh pasta! Your just carrying home extra water, and worse yet, paying extra for it too!
Homemade pasta is so soft end smooth, its like eating silk...if silk was a really tasty food that is.
2 parts egg
3 parts flour (the high protein stuff)
Homemade pasta is so soft end smooth, its like eating silk...if silk was a really tasty food that is.
2 parts egg
3 parts flour (the high protein stuff)
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Pickle Of The..Many months later
So i finally got around to making them! One of my favorite foods EVER! I don't know if it's that balance between fermented salt/sour that does it for me. Or i guess it could also be the case that my grandmother used to make them and i'm just hit with a huge wave of nostalgia. On the other hand the malolactic process is fascinating and the cherry on top is that it is not really a food that big industry can tame! As we say. The revolution will not be microwavable.
The recipe is marvelously simple:
4,5% Brine
Flowering dill
Garlic
(Chili if you want a added kick)
Time
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I love dill!
So it kind of shows I'm on a bit of a summer haitus when it comes to this blog thing...
Anyhow, Its summer, to hot to be in my tiny kitchen for to long, and you don't want to cook the wonderful vedge that is springing out of the gound and onto our plates anyways.
The reason for this post though is just a quick share of a successfull experiment. I made a dill, chili and garlic pickle and newpotatoe sallad and it was just great :P
Anyhow, Its summer, to hot to be in my tiny kitchen for to long, and you don't want to cook the wonderful vedge that is springing out of the gound and onto our plates anyways.
The reason for this post though is just a quick share of a successfull experiment. I made a dill, chili and garlic pickle and newpotatoe sallad and it was just great :P
I made the mayonnayse from scratch adding a ton of dill and chili and garlic to taste. Boild up the new potatoes in really salty water and some dill stalks. Cut two pickles in small cubes, and hay presto a awsome sallad! I'm reallt happy with it and warmly recomend this dill/chili/garlic mayo!
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Umeboshi!
After beeing thoroughly warned about these I just had to make them ;)
Hehe actually I was not planning to, but i walked past a guy selling green plums at the market...more text to come
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Hehe actually I was not planning to, but i walked past a guy selling green plums at the market...more text to come
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Pickle Of The Month #1
Radish, satranais and szechuanpeppar!
After weeks of trying to find a dykon worth its name (ok so i havent looked that hard) I sort of caved and whent with the traditional radishes we get here in Sweden. I still wanted to keep a asian feel to the pickle, hence the spices.
3% salt seems to be the golden rule when it comes to dykon so i'll start this one with that.
After weeks of trying to find a dykon worth its name (ok so i havent looked that hard) I sort of caved and whent with the traditional radishes we get here in Sweden. I still wanted to keep a asian feel to the pickle, hence the spices.
3% salt seems to be the golden rule when it comes to dykon so i'll start this one with that.
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Pigeons, rats with wings? (no text yet)
If that is the case, rat tastes pretty good!
There will be some pretty graphic pictures beyond this point so if your not up to seeing a dead bird don't go any further.
Hehe
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There will be some pretty graphic pictures beyond this point so if your not up to seeing a dead bird don't go any further.
Hehe
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Sometimes one FAILS!
Basicaly one of my pickles deeloped a nasty mold.
This is how it started out. Innocently enoughe just some beets, salt, garlic and lemon.
Warning, ugly beetmold monster past this point.
Don't say i didn't warn you!
However, if you ever stumbeled upon you know i also made a kimchi. Having never eaten kimchi before I am probably not your best guide in this subject matter, but wow i think i made a really good one. I have almost finished it and it tasted great, slightly fermented hot and spicy.
This is how it started out. Innocently enoughe just some beets, salt, garlic and lemon.
Warning, ugly beetmold monster past this point.Don't say i didn't warn you!
However, if you ever stumbeled upon you know i also made a kimchi. Having never eaten kimchi before I am probably not your best guide in this subject matter, but wow i think i made a really good one. I have almost finished it and it tasted great, slightly fermented hot and spicy.
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