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Archive for the ‘Seafood’ Category

 

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How can I best say “I love you”??

Well in my husbands case, It works very well with just giving him his favorite food.

He is such an easy guy to please. Everybody who knows him knows that lobster does it all the time. But if I want to “umph it up” just a little bit more, I just add some more shellfish or seafood.

And in true style, I made a large (…or rather grand) seafood platter for two.

One doesn’t always have to cook. “Gathering” works just as well. It is just a matter of presentation. It doesn’t have to be fancy. Just decorate it a little more than usual. After all, it is all about the thought.

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To make the purple sweet-potato hearts, I used a cookie cutter. I steamed them lightly.

 

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For breakfast we had “the same old same old”. Sandwiches, fresh blueberries and some tea.

I just added some rose-petal hearts and a truffle (raspberry chocolate truffle) to make it a little bit more “festive”.

 

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For the first day of our 2-day celebration, I served little “roses” made of smoked salmon topped with salmon roe (caviar) & potato stacks.

The potato stacks are super easy to make.

Just finely slice some potatoes (I love Idaho). Put them in a bowl. Melt some butter and pour over. Add salt, pepper (or any other spice you like) to taste. Stack them into the “holes” of a muffin pan. Bake in the oven until they are tender (use a toothpick to make sure they are cooked all the way through).

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I hope you are having a very nice Valentines day, and for my dear husband,

Happy Valentines & Happy Wedding anniversary!

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Happy Valentines day!!!

 

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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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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!!!!

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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.

 

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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 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!

 

 

 

 

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Valentine’s day…

When I think back on our wedding, it feels as if it was just a few years ago. But it has been so many years that we get amazed every time we count. I don’t care what people say, it does make a difference to be married. I love it.

We have had so many big celebrations lately that we are a little low-key this Valentine’s. A little partied out, you could say. It could also be because we are expecting the worst and coldest weather in history, here in New York. Well, at least that is what they say.

So we cancelled our plans and are staying local. But, since we actually eloped and got married in Vegas, our revised plan is to go to the casino in New York/Queens, and have dinner there. Same same but different.

We already had our first Valentine’s dinner since we celebrate this for a few days since it actually is both our anniversary and Valentine’s.

This dinner was what we love to eat the most. Salmon. And lot’s of berries with some quinoa. Sweet dinner for my sweet & I.

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Sweet Salmon cubes with Berry & Fruit Quinoa.

Serves 2.

A mid-piece salmon, enough for two people. Cut into aprx. 1 1/2″ cubes.

1/2 cup. mixed fresh fruit & berries.

2 pineapple rings. Preferable fresh (canned is ok as well).

A couple of strawberries, cut in small pieces.

1 lime. Use the zest and the juice.

1 cup boiled quinoa.

2-4 tbsp. Thai chili (Hot & sweet)

1-2 spring onions, the semi green part cut in thin strips on a diagonal.

Salt pepper to taste.

Directions;

Let the pineapple rings dry of slightly. Cut into little cubes. Fry in a “dry” frying pan for a few minutes letting the pineapple get a little color. Add the boiled quinoa into a bowl. Squeeze over the lemon juice &  1-2 of the Thai chili sauce. Mix & let sit and “marry”.

Fry the salmon cubes in a medium hot pan in a little good oil. Just a few minutes on each side. Don’t over cook them.

If you are using larger fruits or berries, cut them into smaller pieces.

Just before serving, mix most but not all, of the berries, the lime zest & spring onions with the quinoa. Plate with the salmon cubes. sprinkle over more of the berries and the spring onions. Place little drops of the Thai chili sauce over the salmon and on the plate.

I used blueberries, blackberries, strawberries, dragon fruit and a little of a kiwi. I took a piece of the dragon fruit and cut out a heart and placed it on the plate.

You could of course use a cookie cutter if you want a perfectly cut heart.

You can squeeze over a little bit more lime juice if you want. Before you plate, taste and make sure it is balanced and to your liking. If you want it more hot and spicy add a dab of hot sauce (optional).

I also added a passion fruit on top of it all. I just love that fruit. A little expensive but so delicious.

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What can be better than waking up to flowers and cards from your hubby?

Followed by a typical and favorite Swedish breakfast. Pancakes with whipped heavy cream and fresh berries, smoothie and some Swedish tea. I am really fortunate…

Happy Valentine’s!!!

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We would not have known where playing the Super Bowl finals unless my brother-in-law was here visiting us a few weeks ago. Because he wanted to watch some American football, we actually watched the game with the “potentially” deflated balls (one of the teams in the semi-finals has been accused of deflating the footballs for a better grip). What can one say? Wouldn’t both teams playing benefit from that in that case?? Anyway, so this year I can actually say that we saw a game (even though I honestly only can say I was somewhat paying attention) before the actual final Super Bowl. But our discussions at home has not been around who will win, it has, as always been, “what are we going to eat”? My husband wanted to eat crawfish. We still have some in the freezer, but we forgot to defrost them, so plan B would had to be something with shrimp instead. Neither one of us likes chicken wings, but we like the idea of some kind of finger food. But less messy though. I always make sure to have some shrimp in the freezer. I would prefer to have had some fresh domestic shrimp, but sometimes one doesn’t have a choice. So this time I used frozen shrimp, deveined and peeled. * super bowl *III Some fantastic boiled shrimp & fried potato wrapped shrimp. They were served with a Asian/Caribbean dipping sauce and some hot salsa. * frying the shrimp * Potato wrapped Shrimp; serves 4. a couple of baking potatoes. About 20 Shrimp, larger version (about 5 per person). Directions; Peel some baking potatoes. Make shoestrings out of the potatoes either with a zester (that is what I used) or if you have a the little gadget that makes shoestrings out of vegetables you are the lucky one. It is a little tedious to make the shoestrings but it is worth it. Wrap the shoestring potatoes around the dried off and peeled shrimp. Heat some oil in a skillet. Fry the shrimp on a medium hot heat. Make sure not to burn them. Turn after a few minutes. Let them sit on a little paper towels to get rid of access oil. Salt to taste. * potato nest shrimp *   broth * For the boiled shrimp, first make a good tasting broth for boiling the shrimp. Boil some water together with stalks & leaves of different kind of herbs. Garlic cloves, fresh ginger, lemon or lime or just about any kind of herbs and good tasting vegetables that you have at home. I let this boil for about 20 minutes or so just to make sure it gets to me a full body and taste on the broth. You can make this ahead of time. Even a day before. When you are ready to boil the shrimp, drop them into the boiling broth. Boil for a couple of minutes until they are just about to turn pink. Turn off the water and let them cool down slightly in the broth. * boiled shrimp * For the dipping sauces, you can use any of your favorite sauces. Perhaps a salsa, hot or mild, a tartar sauce, cocktail sauce or an asian dipping sauce. Asian/Caribbean inspired dipping sauce;  4 tbsp. Soy sauce 4 tbsp. Mirin. 3  tbsp. freshly pressed lime juice. 2 tbsp. mango salsa or mango sauce (or even mango vinegar). If you don’t have any, you could use a little freshly ground fruit such as pineapple (use 1 ring of pineapple and puree it down, or use some apple sauce even). A pinch of Chile flakes. Mix all together. Add a little chopped cilantro at the end. This is just one of those improvised sauces that really is made according to what you have at home. The base, soy & mirin is the regular teriyaki sauce so if you rather use that, it is also ok. Just add some heat, some freshness with citrus and some sweetness from mango for example. The chili flakes makes the whole thing come together with a little bit of a kick. This is a really delightful dipping sauce. Just experiment with the tastes and make it your own favorite sauce. Enjoy, and let’s hope the best team wins!!!! Happy Super Bowl!!!   4vt0A_SH_400x400

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