Archive for easy cooking

Moose Peposo

Posted in cabbage, discount, italian, moose, stew with tags , , , , , , , , , , , , , , , , , on November 21, 2015 by oskila

For some reason our local shop has started offering comparatively cheap game meat relatively regularly. This time they sold stewing bits of moose cheaper than beef.

Foodstuffs I don’t normally buy, like game, come with enough sense of occasion to also provoke a blog post, which is why this is the third installment of game meat in a short amount of time. Also, game is a bit more friendly to the environment (if not to the individual moose) than domesticated and factory-farmed meats.

I’ve had my eyes on the classic Tuscan dish Peposo for a few years now, but never actually cooked it. Legend has it the dish was invented by furnace workers who made terra-cotta tiles for the Florence cathedral. Cheap beef cooked in local Chianti wine in terra-cotta pots for hours on end. In other words, high foodie fashion some 500 years later.

It’s always fun when there’s a schism regarding original recipes. Modern recipes contain lots of tomatoes, but the dish would have originated in pre-columbian times, when tomatoes were only found in South America. I decided for something in between – adding a small spoon of tomato paste for deeper umami flavor.

Personally I also wonder about the amount of pepper. As far as I know pepper was very very expensive during the renaissance. Would labourers (albeit skilled) really be able to afford that amount of pepper just for an everyday stew with cheap cuts of beef? Will have to look into that…

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The ingredient list is very short: Meat, Chianti, black pepper, garlic (and tomato paste). Peposo isn’t a subtle dish. For a pound of moose I used half a head of garlic, a pint of wine and ten grams of pepper (substituting half the amount for long pepper which has more spicy notes that go well with game). In an embarrassing fit of illiteracy I ground the pepper up instead of using it whole like the recipe I used for reference said. The result was quite hot, but still enjoyable.

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Top-left image: Everything combined in cast iron pot and brought to a boil while the oven heats to 150° C. Top-right: Pot after an hour in the oven. Bottom-left: the two hour mark. Bottom-right: Decided to declare dinner after three and a half hours.

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According to the interwebs common side dishes for peposo are sautéed spinach and beans. I decided on a slightly more Swedish option and creamed some savoy cabbage. Grilled bread is also an important part of the peposo experience.

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Moose peposo smeared on bread, with creamed savoy cabbage and what was left of the wine.

Final thoughts on this moose peposo: The meat was very lean. A fattier cut would probably have done favours for the flavours. To accompany the moose I went for a quite robust type of Chianti. A lighter wine would probably have been better. Even though there seems to be quite a lot of garlic in this dish, it disappeared completely. (might not have done so if the pepper wasn’t ground)

Jammed Onions

Posted in condiments, leftovers, peppers, preserve, sauce, side dish with tags , , , , , , , , , on January 4, 2014 by oskila

It’s finally time for a proper post about food again! This time it’s about a cold sauce that goes well with pâté rustique and similar dishes. The need for such a sauce arose when we got some pâté (and other awesome food) left over from my brother’s 30th birthday party, which me and mrs NerdCuisine missed on account of being busy fussing over NerdCuisine jr. (also known as Olivia) in a maternity ward.

Now, the pâtés I’ve eaten have usually been accompanied by Cumberland sauce, which consists mainly of red wine, black currant jelly and orange rind. I possessed neither and had to improvise something of a similar sweetness and acidity. Also, there’s an unprecedented amount of pictures, just because. These things happen.

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This was the first batch of ingredients I decided on – red onion, tomatoes, raspberry syrup, lime, balsamic vinegar, Worcestershire sauce and red bell pepper. Since this is a highly improvised affair, more stuff will be added along the way.

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A bit of chopping later, the vegetables are sizzling in a pot, along with some unannounced red currants I realized were in the freezer. A small pinch of salt gets the sweating going.

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With the liquids added, a slow simmer for as long as one can stand waiting is in order.

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Another late addition; a squeeze of pomegranate juice (and probably quite a few seeds)

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Adding some lime zest. The whole thing has started to thicken somewhat and it’s also probably time to add what else in the way of spices one would like to have.

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Acidity was a tad high, so a bit of palm sugar was  added to balance it out (and make the ingredient list complicated)

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And now it’s time to squeeze the whole thing through a sieve. Mainly because we’re still attempting to mimic some aspects of real cumberland, which means a smooth texture without any bits.

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That taken care of, we put the pot to a simmer again, with some gelling sugar and very thinly sliced red onions added in. I used raw onions, but I’d hazard that onions with a bit of sear on them would render the result sweeter and less sharp.

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Simmer just long enough for the gelling agent to kick in. A couple of juniper berries also found their way in, and since I overdid it slightly with the sugar, I compensated with a couple of splashes raspberry-flavored balsamico. As the title suggests, the end result is something ranging from rather sweet and sour sauce to comparatively tart jam.

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And so – cold, red, sweet sauce accompanying pâté, like nature intended. Long time readers might wonder what the deal is with me and making sweet condiments out of onions around NYE, but it’s pure coincidence actually.

It’s great to be back in business! Next time I think we’ll look into a bit of Swedish and Finnish Christmas food, only some 50 weeks in advance. Take care until then!

Feral Fall Food

Posted in cabbage, chestnut, discount, leftovers, mushroom, parsnip, pork, potato, sauce, scandinavian with tags , , , , , , , , , , , , , , , , on October 17, 2013 by oskila

Autumn is truly upon us and almost automatically, the food gets stouter and earthier, at least in my kitchen (well not ALWAYS, but what few salads we had during summer have definitely given way to soups, stews and casseroles). One of the returning, short-seasoned ingredients that tend to sneak in is chestnuts. For many years, I bought a few out of interest, then saved them for a more festive meal, until they dried up unsalvageably and had to be thrown out. Over time I’ve learned to get my chestnuts early in the season and use them the same day.

The post title refers to the mix of domesticated and ‘wild’ ingredients of today’s dish, which is a bit of a stretch really, since only the mushrooms are actually harvested in the actual wild.

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These chestnuts (already roasted in the picture) were picked up at a grocery store closer to work than home, which I visit only occasionally, mainly for the differences in product range (such as early chestnuts). A short walk down the vegetable aisle also resulted in good looking parsnips, fresh brussel sprouts and some yellowfoot mushrooms.

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Mushrooms, having been fried in a dry pan with some salt beforehand, sizzling away with onion and garlic.

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Diced potatoes, parsnips and carrots added. The different dice-size was decided upon in order to cook them fairly evenly as they were nuked in the microwave for five minutes before frying.

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It’s also time to fry up some salt pork. I had originally decided to use pork loin in this dish, but as I went shopping at the local store for hand soap, potatoes and an apple, I came by short date salt pork at 50% off. I sprinkled some of my dry rub on it, but I think most of the rub stuck to the pan, on account of containing lots of sugar.

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To the vegetable pan, add finely diced apple (I use Granny Smith), chopped roasted chestnuts and brussel sprout leaves. (Separating them is a tedious task, but a lot more elegant than chucking whole or chopped sprouts in)

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For the plating I made use of the bottle of red wine sauce my brother left last week. It goes rather well with the pork and the apple and the parsnip and so on.

Pulled Some More Pork

Posted in american, condiments, leftovers, pork, potato with tags , , , , , , , , , , , , on October 8, 2013 by oskila

My brother came over the other day and since he hadn’t had dinner he went to the store for food to cook at our place. He returned with a piece of pork shoulder, shaped like a fillet, and marinated in orange and ginger and also some potatoes and a bottle of ready made red wine sauce. He only cooked and ate half of it, so I had the rest for lunch the next day.

Since both my previous attempts mainly involved an oven and nearly whole days of cooking, I knew I had to change method or have something else for lunch. The choice fell on the cast iron pot that’s been heavily featured recently. I tipped the rest of the red wine sauce in, along with a bit of water, pork stock, sugar and half an onion in slices. Simmered the meat, which wasn’t as large as the big chunks of pork neck I’ve used before, for about two hours

Both this step and the next would have had really nice pictures, if the camera hadn’t messed the files up. (My trusty DSLR does become a bit iffy from time to time.  It’s about 10 years old.)

Next step was to rub the cooked meat with a new batch of dust, basicall same as the old one but with muscovado sugar instead of regular and some Sichuan pepper and English mustard powder added to spice things up a bit. Then half an hour in the oven at 150 C (300 F) to get a bit of bark going.

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Pork pulled and camera working again.

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The remains of the simmering part.

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Meat reheated in a pan with a dollop of homemade barbecue sauce. It had time to go cold due to slightly poor planning with the garnish and all the fiddling with the camera.

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Comparatively quick pulled pork with refried potatoes and some onions and romaine lettuce

Yellowfoot Lunch

Posted in italian, mushroom, pasta, pork, sauce, stew with tags , , , , , , , , , , , on October 6, 2013 by oskila

It would seem this year doesn’t offer a lot of time to go mushroom hunting. Apart from the stuff happening at home, having to work an actual job five days a week is unexpectedly tiring. In years like this, it’s always nice to know when yellowfoot season starts. That is, store-bought yellowfoot.

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The yellowfoot mushroom is one of my favourites. It’s abundant (if you know where to look), easy to dry, flavorful and texturally pleasing. If bought it’s also usually cheaper than the other non-farmed mushrooms. (We usually get farmed button, portobello, shiitake and oyster mushrooms and golden chanterelle and sometimes yellowfoot and trumpet of death when they’re in season)

The other principal ingredients of today’s dish are pork loin, cut into strips, creme fraiche and chopped onions and leeks.

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Dry frying the mushrooms for a bit before adding fat.

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Sweating onions and leeks together with mushrooms, while the meat sears in a separate vessel.

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Meat and a whiff of flour goes into the pot. Add a liquid of choice if the pot starts to go dry. I added a bit of stock and then some milk.

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With the stew in a more agreeable mood, season and add the creme fraiche. I often use creme fraiche because, while as fat as double cream, its acidity makes it a bit lighter than heavy, cream-based sauces. Simmer for a while, the longer the better. In hindsight a bay leaf would have been nice.

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In the meantime, some friendly friend has prepared pasta and a salad (actually, it was me, but hey). Slightly fancier than the average saturday lunch, but we had a friend (who was also our wedding photographer) over for lunch and were in the mood for a bit of fancy.

Bacon and Eggs. And Mushrooms. And Rice Noodles and Ssamjang. And Kimchi?

Posted in asian, bacon, cabbage, condiments, eggs, korean, leeks, mushroom, noodles, preserve, salad, side dish with tags , , , , , , , , , on October 3, 2013 by oskila

OK. New food instead of backlog, because I want to, and I can do what I want with my blog. I started out by trying to figure out dinner and found eggs and bacon. Then I found a couple of mushrooms at the back, along with a leek. Reaching for the granulated garlic in the cupboard next to the fridge I saw the new rice noodles. While the kettle was on to make noodle water I checked the fridge again and found the trusty old ssamjang and the spanking new packet of kimchi. Behind the kimchi I found the cabbage I pickled myself some time ago (back in March).

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Fried all the fryable stuff and tossed it together, then put some proper kimchi next to my ko-jaeng-i stuff. I have to say my feeble attempt is rather good considering I hadn’t tried the real stuff before making it. For future reference, this real kimchi is a bit less sour, a lot less sweet and heaps, plenty, lots spicier. I hear Koreans eat kimchi for breakfast and I secretly hope the breakfast variety has a bit less chili in it. On that bombshell we end tonight’s post :)

Summer Memories: Skirt Steak and Halloumi

Posted in beef, cheese, condiments, mushroom with tags , , , , , , , on October 2, 2013 by oskila

Working through the backlog some more. Another dinner which involves barbecue activities, but this time it’s about the (in Sweden) elusive skirt steak or bavette as the french call it. Used to be cheap, but now it’s fashionable and in demand.

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Yours truly, monitoring the skirt steak and mushrooms, in yet another photographic appearance. I normally barbecue stuff with indirect heat and the lid on, but my dear wife whipped out the phone camera when the lid was off.

Meat was bought sligthly brined, but otherwise only seasoned with salt and pepper. Mushrooms were gradually smothered in home made dry rub.

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Mushrooms, skirt steak and halloumi. We were apparently hungry enough to forget to snap a shot of  a plate.  I assume we also had potatoes and sauce bearnaise or similar.

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