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One should always keep a few recipes for dishes that are showstoppers. Either because of taste or because of looks. Food that you love and that (one would hope) others would love as well.

This salmon dish is one of those dishes for me. It is just so fantastic in taste that I always say that I could eat just the sauce itself with a spoon. (Well that isn’t really true, I actually say I could swim in the sauce, but it just doesn’t sound too good).

The smell that lingers in the house after cooking this dish is like a savory perfume.

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Salmon in a hot Coconut-milk & Saffron sauce. 4 serv.

4 portion sized pieces of fresh salmon.

1 can of coconut milk.

2 cups of a good stock. (fish, vegetable or chicken).

1 apple, peeled and cut into small pieces.

0.5 grams of saffron (If you have the little envelopes, it would be 1 envelope).

1 tsp. of a good broth or liquid seasoning (optional).

1/2 tsp. fish sauce.

1/2 tsp. anchovy paste (you can skip this if you can’t find it and just use a pinch of salt).

1 tsp. white balsamic vinegar (you could also use honey or Mirin).

Hot sauce to taste (I like it hot so I use at least 1 tbsp. of hot sauce).

2-3 tbsp. dried or fresh herbs (note that dried herbs has more of a concentrated taste than fresh).

Pepper to taste.

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Add all the ingredients except the salmon and apple pieces into a saucepan. Let it boil for a few minutes.

Transfer the sauce into a wide frying pan. Make sure the sauce is boiling. Carefully lay down the fish & apple pieces into the saucepan. Turn down the heat to medium hot.

Cook the salmon until it is just about done (it would usually take 6-8 minutes depending on the size of the fish). Spoon the boiling sauce over the salmon (since you don’t turn the salmon over).  I always slightly undercooked my salmon (and most other fish) since it will keep cooking after you take it from the sauce.

There is nothing worse than an overcooked piece of salmon.

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When the salmon is done, take it out of the pan together with the apple pieces.

Boil down the sauce until it is thick enough to not “close” right away when dragging a wooden spoon along the bottom of the pan.

Serve the salmon with some rice or couscous. You could also serve it with just vegetables if you are watching your carbs.

I hope you like this just as much as I do.

 

Enjoy!

 

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I wanted to fix up a cute & healthy little breakfast for us this morning.

The weekends we take our time to start our days.

My mother-in-law makes the best fish cakes. I saved some from the holidays for this weekend to surprise my husband. He loves them.

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Mini Quiche. 4 servings. 2 per person.

5-7 eggs (depending on the size of the eggs and how big you want to make your little mini quiches).

1 (+ -1/4) cup milk (use more if you are making them a little bigger).

4 slices of sandwich meat. Cut into small pieces (I used smoked turkey breast. Depending on how large the slices are, add or take off as you desire).

5-7 mini/cherry tomatoes or 1-2 regular tomatoes. Cut into small pieces. I cut up the tomatoes and let them rest on a folded paper-towel. (This way they are not as wet for the quiche).

1-3 tbsp. fresh herbs, finely cut.

4-5 slices of a sharp (or regular) cheese. I love sharp cheddar.

Pinch of salt & pepper (if desired, add any other seasoning of your choice).

Muffin-pan or small oven safe cups.

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Whisk the eggs, milk, herbs, salt & pepper together until well blended. Add additional seasoning as desired. I tend to always add hot-sauce, ground coriander and/or ground chipotle pepper. Smoked paprika would also be delicious.

Grease (spray) the muffin-pan. Turn on the oven to 175-200C/350-400F (depending on how your oven works. Mine is a little low and slow so I cook on the higher temperature).

Fill each of the holes with the egg mixture. Make sure they are only filled 1/2 – 2/3 to the edge. Add the meat, tomatoes and finally top with pieces of the cheese slices.

Bake in the oven until the cheese is nicely melted and has turned into a golden brown color.

Serve 2 per person. Make a little bed of salad decorated with either herbs, fruits or vegetables.

I served mine with the reheated leftover fish cakes my mother-in-law made for the holidays.

If you want to make them vegetarian (a vegetarian who eats eggs), skip the meat inside.

Usually I serve them with some oven baked bacon or prosciutto.

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Enjoy!!!

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The first day of the new year always makes you want to do good and eat well (as in healthy). I can only guess how many new years resolutions has been set with a healthy living and eating in mind.

We tried to start it somewhat good already on new years eve. We had planned on doing a traditional seafood fondue but we changed our minds at the very last minute. The food itself was the same, it was just the preparation that was altered. We decided to do a BBQ!

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It is freezing cold in New York right now. We are breaking temperature records. It has not been this cold in over 100 years. We are down to -12-13C/8F. A perfect weather for a BBQ!

 

Our new years meal always consists of some kind of shellfish. Most likely lobster. After all, I am married to a man who has black belt in eating lobsters. I didn’t feel like messing down the kitchen too much with steaming lobsters and cooking shrimp, so we took the somewhat radical decision to face the cold and throw the food on the BBQ instead. After being equipped with a flashlight, BBQ tools and the food, we headed out. It took a while to even get the grill started. It was almost calling out to us saying “I am hibernating, stop bothering me!”  But after being a little persistent, we got the whole thing going. Fantastic! I can say with a 100% certainty that we were the only ones BBQ’ing this new years eve.

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Our dessert  was a simple mixture of a Swiss Meringue and a Banana Split. The year is after all meant to go out with a bang!

To make it extra delicious I baked some brownies and topped them with walnuts.

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Swiss Meringue / Banana Split bowl.

Please note that you just need a few or a handful of each ingredient per person. After all, it is supposed to fit in the glass or bowl you choose.

Small meringues

Your favorite ice cream

Whipped heavy cream

Berries

Chocolate/Fudge sauce

I also used brownie bits

A few mint leaves.

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Just layer it all in a wide glass or bowl. Top with the chocolate/fudge sauce. Final touch is a little bit of fresh mint leaves.

Enjoy!

 

Happy New Year!!!!

This years Easter celebration was a smaller version of anything I usually would do.

We were taking it very easy and slow. It is actually not bad at all to just roll up to the table without any fuss.

The good thing with being “my mothers child” is that I had everything in my fridge, freezer and cabinets and didn’t really have to go to the store.

 

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The table is set ready to go. We are doing a cold-smoked salmon, salmon baked in the oven with just some pesto on top, colored eggs with white caviar, pickled herring, scalloped potatoes, salad and veggies.

 

 

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Delicious!

 

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And to finish it off, I improvised an orange cake. A simple cake served with heavy whipped cream and fresh berries.  There is not much that can top that.

Simple Orange cake

1 cup sugar

2 cups of flour

1 tsp baking powder

2 small eggs ( or one large egg)

1 organic orange (or 1 well scrubbed regular orange)

1 tbs good oil

3 tbs heavy cream

 

Cut the orange into wedges. Take off any seeds and add the orange pieces into a food processor. Grind/pulse the orange pieces into a smooth paste.

Add all the ingredients and mix until it becomes a smooth (relatively thick) batter.

Grease and flour a spring pan. Pour the batter into the pan.

Bake in a 325F (175C) degree oven until golden brown and until a cake tester (or toothpick) comes out clean without any sticky batter on it.

I love serving a simple cake like this with some whipped heavy cream and fresh berries.

 

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I love having fresh flowers in the house. And what screams Easter more than tulips?

Can’t wait for my tulips in the garden to bloom by the way.

 

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Thanks to my sister my house has a little bit more of an Easter feeling.

Enjoy your Easter and what little is left of the weekend.

 

It is nice to know that the domestic shrimp fishing is back to what it was before the tragedy in the gulf with oil spills and all, many years ago. I try to support them by always buying Gulf shrimp. When I do, I make sure I keep it nice and “clean” and just use a few ingredients.

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gulf shrimp

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Gulf Shrimp with Pineapple/Mango/Jicama salsa.

Serves 4.

1-1.2 lb of Gulf shrimp.

3 Spring onions or 1 baby leek.

1 Mango.

2-3 Rings of fresh (or canned) pineapple.

1/2 Jicama.

2 tbsp finely cubes red pepper.

Zest from 1 lime.

Juice from half a lime.

2 tbsp. of concentrated shrimp or shellfish stock (or use vegetable stock for a lighter taste).

1-2 tbsp. soy sauce.

1-2 tbsp. Mango (or other fruit) vinegar.

1 tbsp. of grated ginger.

1 sprig of fresh Mint.

Good oil for frying the onions and shrimp.

A splash of hot sauce (optional).

Directions;

Peel and mince the fruit into small cubes or sticks. Mix with the cubed red pepper. Mix together with a pinch of the cut up onion, half of the mint (cut into smaller pieces) a splash of the vinegar and a splash of the lime juice. Let sit and “marry”.

Clean and cut up the onion into 1″ pieces. Add the oil to a medium hot frying pan.

Add the onion. Let cook down until slighty translucent. Add the vinegar, soy and stock. Mix well. Add the shrimp. Cook for a few minutes until the shrimp is nice and pink. Add the hot-sauce at the end if you like it to have a little “bite”. Add the rest of the lime juice to give the shrimp a “clean” taste.

Plate with the little dollops of the salsa. Top with a little fresh mint. Sprinkle over the left over zest from the lime.

I t could easily be served like this, but you could also serve it over rice.

Enjoy!

 

 

 

 

 

Fast pasta

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I was working on my computer all day and realized at 7.30pm that I had almost passed dinner time.
It is all about having things in the food pantry and in the fridge. And don’t let them see you sweat.

Just throw something together. A fast pasta does the trick.

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fast apsta 1*

Fast pasta with swiss chard, tomatoes and bacon.

Serves 4.

1 package of pasta, any kind (make sure it serves 4).

1/4 of a package of bacon. Finely chopped.

2-3 cups of cherry tomatoes.

1 medium size bundle of swiss chard (ab.out 6 cups)

1 cup of heavy cream or creme fraiche (you could also just use a stock if you don’t want the dairy)

3 garlic cloves.

1-2 tbsp. of soy sauce.

A splash of hot sauce.

1 tbsp. anchovy paste.

1/3 cup grated parmesan.

2 tbsp. of Dijon mustard (optional).

Pepper to taste.

Directions;

Fry the bacon bits until crispy. Lift them out and let drain on a paper towel.

Take out some of the rendered bacon fat, leave about 1 tbsp. Add the garlic and anchovy paste. Stir for 30 seconds.

Clean the Swiss chard and cut into bite size. Add to the bacon fat. Fry for about 3 minutes. Add the split cherry tomatoes. Let simmer for about 5-7 minutes.

Add the pasta to some boiling water. Boil until “al dente” (with a little bite not too soft).

Add the rest of the ingredients and let simmer for about 5-10 minutes.

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fast pasta 2

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Plate the boiled pasta. Add the sauce over the top. Sprinkle over the bacon bits. Finish with some grated parmesan cheese and a little sprig of any herb you have at home.

Enjoy!

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fast pasta 5

 

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When I was a teenager in the 70′, one of the favorite dishes at the time was to make a sandwich cake.

It would be served at any party & for any occasion.  It really fits the Swedish “smörgåsbord” format. It sits well on a buffet table and can be done ahead of time.

My mother worked as a “kallskänka” (“cold-cut” chef) for one of the most fancy grocery-stores for a few years. I remember her making all the sandwich cakes and all other buffet and cold-cut dishes. It is a very Scandinavian way of eating. It took my husband a while to really get onboard with all the cold food that Swedes eat. All the cold-cut dishes creates the famous “smörgåsbord”.

The sandwich cakes can be varied in infinity. It really is all about what you can lay your hands on or what you have in the fridge.

The basic rules for the cake is good bread cut in big slices (you can if need be, also stack regular slices of bread. The important thing is to cut of all hard edges so that you never know that all bread has been pieced together).

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You can mix layers of different breads. I usually go to a good grocery store that has their own bread or bakery department. You can ask them to slice the bread for you. They will be very puzzled when you ask them to slice it lengthwise. Just remember to cut of all hard edges. I usually make croutons of the edges.

*The cake usually has two or three layers of filling. You can make it easy for yourself if you don’t have time, to buy already made salads as an egg-salad, ham-salad or anything else that your deli sells. I prefer to make my own fillings. It is all about what you feel like making. It is good to have a theme as in smoked salmon or fish, veggies or perhaps meats.

You make all fillings with either mayo, sour cream, whipped cream or creme fraiche. Or a mixture of any two of them.

For example. I used smoked salmon in one layer. I used equal parts mayo & whipped heavy cream. I finely cut the cold-smoked salmon and dill. You can add pepper or other spices after requirement. I happened to have white caviar in the fridge, so I dropped that in, but this was just because I happened to have it at home.

Another layer was a chicken salad with grapes and walnuts. You just take baked (or boiled chicken), mayo, ranch dressing seasoning, grapes cut in half, crushed up walnuts and some hot sauce (optional).

It all depends on how big you make your sandwich cake, but you should calculate that it takes about 1 cup of filling to one loaf layer of bread. But as I said, it all depends on what kind of bread you get. You need to plan it accordingly.

To my sandwich cake above, I used almost 3 loaves of bread.

2 layers of filling. One cold-smoked salmon & one chicken salad layer. It takes about 1 cup of filling per layer (give & take, depending on how loose the filling is).

You need about 1 cup of mayo & 1 cup of whipped heavy cream for the covering of the cake. It should be well mixed.

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Make a y kind of creamy salad or filling.

Mix all well. I t is smart to always have a little extra mayo/whipped cream on hand just in case you need to delude your filling or if you are running out of filling. A well spiced basic “white” sauce could also work.

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Make sure the filling reaches well out into edges all around 4 sides.

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Last layer is just as on a regular cake, the bread part.

Spread the mayo/whipped heavy cream as you would a regular icing or whipped cream layer on a cake.

Decorate with anything you want. I try to save something from what I use in the fillings.. Fruits and berries always works. Chopped herbs, cucumbers and even salad leaves could work on the edges as well as on top. Many times, we decorate with slices eggs and lemons.

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This was the sandwich cake we made for his latest birthday. It had shrimp and other seafood on and in it.

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A slice of sandwich cake looks pretty much like a regular slice of cake.

I really hope you try to make some sandwich cakes. Start small and work your way up to a large one if you feel a little scared of this. But I have to warn you, it really is delicious and can be addictive!

Yum!!!! Enjoy!!

 

 

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