Archive for February, 2013

Simple but Fancy Potato Salad

Posted in arugula, cheese, discount, meatballs, potato, salad, sausage, side dish with tags , , , , , , , , , , , , on February 20, 2013 by oskila

My recent blog posts about blue Swedish potatoes are about to get company by one about some rather yellow Danish ones. Today’s main ingredient is Ratte or Asparges potatoes, originating in Denmark according to Wikipedia. They were bought at the same time as the Blue Congo potatoes and at the same shop. Also very cheap for such lovely spuds. The bag claimed they were good for potato salad, so that’s what  I did.

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A batch of asparges potatoes, boiled in their skin along with a vegetable stock cube. I usually run all the potatoes through with a long pin or similar before boiling, to allow some salt in. The asparges potato, when boiled, has an almost creamy texture and a flavor with a lot of nutty notes.

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The protein for the evening. Cheapest possible. Prefab meatballs and discount sausages in order to make sure there was enough potato salad to make a lunch box.

sallad

Salad assembled. Oil, french herbs, powdered garlic, salt, pepper, mayonnaise, potatoes, arugula, diced feta-like cheese and some capers. Heavenly!

Valentines Highlights

Posted in beer, cheese, fruit, ice cream, mango, pork, roast, salad, side dish with tags , , , , , , , , , , , , , , , on February 19, 2013 by oskila

Last year for Valentines my fiancée cooked dinner for me. This year she came down with a bit of a cold, so we cooked together instead. Here are some of the highlights.

fillet

A loin of pork covered in garlic cream cheese, biding its time in the oven.

kriek

The first kriek (belgian cherry ale) I’ve ever had that was drinkable. All other attempts at drinking kriek have been abandoned less than halfway through. This one a friend gave me for my 31st birthday. The picture is also, incidentally, sort of a self portrait.

salad

The real inventive masterpiece of the evening in my opinion – A salad of arugula, mango and pink grapefruit, dressed with a bit of olive oil and mango vinegar, along with salt, black pepper and chili flakes.

icecream

This is ice cream in the making. Vanilla and Oreos. Yummy. The fiancée’s idea. (It was also her idea to get an ice cream machine in the first place)

Broccoli Soup

Posted in broccoli, potato, soup, vegetarian with tags , , , , , , , , , , on February 14, 2013 by oskila

Made soup, but forgot to take pictures until it was done and I photographed a showy plating just to have something for the blog. Here’s how it’s done.

 

Sweat onions, garlic, sliced carrot, diced potatoes and cut up broccoli in a suitable pot.

Add water, stock cube, white peppercorns and for example french herbs.

Simmer until everything’s soft.

Mix with the assistance of a handblender.

Add cream and a dash of vinegar. Adjust seasoning.

Toss in some broccoli bits and bring to a boil, then serve with whatever floats your boat.

soppa

Served in what looks like a very designed bowl but is actually a soap dish, with a sprinkle of black pepper and some feta-like cheese.

Rounding Up the Leftovers: The Almost Tortilla

Posted in cheese, eggs, leftovers, mushroom, peppers, potato, vegetarian with tags , , , , , , , , , on February 13, 2013 by oskila

Came home late. Needed something to eat. Noted the accumulated leftovers from recent cooking adventures. Sprung into action. A proper spanish tortilla, is, from what I’ve gathered, an omelet with maybe more potato than egg in it. I only had half a potato, which makes it an almost tortilla.

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Sautéed some onions and garlic, along with leftover green chili and enoki

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Next, adding sliced potatoes – the blue ones from yesterday. Only had half a very large one, but it added some color and carbs. For a proper tortilla one would fry a much larger amount of sliced potatoes for much longer, instead of a bit of old and boiled. Also sprinkled a bit of smoked paprika and French herbs.

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Adding lightly beaten eggs. I’ve always been taught that it’s best to use a fork, yet when Gordon Ramsay asks some chef to make an omelet to get an estimate on his skill level, they almost infallibly bring out the whisks – which, according to what I’ve learned, increases the risk of a crumbly texture.

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Flipped with the assistance of a pot lid. It’s somewhat amorphous in shape, but that’s something one often has to live with when making an omelet in a pan larger than precisely needed.

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A bit of cheese enhances the experience. The most common solution would probably be grating the cheese and mix it in with the eggs, but I decided to add cheese fairly late in the cooking process and went with sliced. Supposedly, the common Scandinavian cheese slicer is viewed with suspicion in many parts of the world. It’s a very handy tool actually – buying sliced cheese is just silly.

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Done!

Fun With Blue Spuds

Posted in cabbage, discount, potato, sauce, side dish with tags , , , , , , , , , on February 12, 2013 by oskila

Today I happened upon very cheap gourmet potatoes of different types. Among them were one of my favourite potatoes, Blue Congo. It’s not only interesting by being purple-blue on the inside, but also a pretty good eat, especially good for mash. Apparently it’s been grown in Sweden since at least the 1930s.

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Since I’ve already tried making mash with congos I wanted to do something different. Since they’re very floury I decided that boiling them in their skins would be the smartest method of cooking.

In the spuds’ boiling water I put more salt than one would with peeled potatoes and then pricked the skins of the potatoes a few times to let at least some salt in. Also chucked in some powdered garlic, just to see what’d happen.

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Today’s protein of choice was the humble falukorv sausage which happened to already be in the freezer.

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After boiling, the potatoes were given a quick swirl in a pan with some oil, thyme and black pepper. I’m rather confident that they would have tasted fine anyway, but I wanted to try frying whole potatoes in their jackets. As you can see, a couple of them look almost dusty. It’s actually salt that’s deposited on the skin.

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Dish assembled. Blue spuds, fried sausage and a quick coleslaw made with just savoy cabbage, sour cream, salt and white pepper.

 

Guest Post

Posted in herring, scandinavian with tags , , , , , , , , on February 9, 2013 by oskila

A couple of weeks before Christmas I had the opportunity to write a guest post for the rather awesome food blog rantingchef.com. Since Christmas was just around the bend at the time, I chose a Swedish Christmas classic – pickled herring. Due to the immense amount of bloggers who wanted to contribute, my post missed Christmas by more than a month, but one could use the time left until the next one to hunt down a supplier of herring and experiment with the recipes.

And after you’ve read my wall of text on curing, soaking and pickling herring, be sure to check out the rest of the blog. As I said before; it’s rather awesome!

Surely this isn’t what they meant by ‘fusion cooking’?

Posted in asian, cabbage, crossover, lotus root, mushroom, noodles, sausage with tags , , , , , , , , , , on February 8, 2013 by oskila

I went to a new Asian food store the other day. It’s been there for years, but in the past they’ve mostly seemed to sell silly kitschy stuff. This time I looked closer and found that they had a wide selection of interesting foods, such as very small frozen crabs, fresh pak choi and hundreds of different instant noodles. I managed to tear away with only a bag of instant rice noodles, some frozen lotus root and a small quantity of enoki mushrooms. To get a break from the bacon I decided to combine those with another commonly reoccurring  proteins – sausages.

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Many, but not all of the ingredients; Enoki, green chili, onion, rice noodles, savoy cabbage, frozen lotus root and frozen sausages. While planning the post I had someone comment that it ‘sounds like something someone would cook if they were staying at a Vegan’s house and only brought sausages ‘, which is probably both right and wrong.

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First, soften cabbage and lotus for a little while. If only fried and not parboiled, savoy cabbage takes some effort to digest in my opinion. Half a cube of veggie stock too.

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Fish cabbage and root out and drop the noodles in. This particular brand had no less than four bags of seasoning included, one of which was dried vegetables – a nice addition.

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I heated a pan and dropped the onions and chili in first, then lotus root, cabbage and sausages. After a while the noodles were added (as usual, save the broth!) and enoki for last. I seriously doubt this is the best way to use enoki mushrooms, but at least now I’ve tried and they still look cool. Apart from chili and broth, the only seasoning I added was a splash of Japanese soy and a hint of white pepper/allspice/ginger mix.

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A small helping just to taste it – the rest goes in the lunch box.

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