This has been ages since I’ve posted on this blog. I’ve been busy writing on my technical blog : http://theblobfarm.wordpress.com and some other work related stuff. But I still have this great passion for food, cooking and most of all sharing it with friends and family.
I have several women in my life – my lovely wife and a few daughters – and they all love Sushi. May be my wife’s opinion is a bit moderated, but heck she’s been married with me for so long and I guess this is the kind of influence I get to have after all these years.
To make a man like me happy, all you need is bacon, meat, a BBQ and more bacon. This is what this recipe is about…
Sushi is nice but bacon is better
I don’t get all the fuss about Sushi. I’ve had some really nice one, and the one I’ve been seen on the movies Jiro Dreams of Sushi looks really really tasteful. But most of the time, when I agree with my daughters and take them out for “running Sushi” it’s really crappy fish (mostly salmon and shrimps) heartlessly packed into rice and rolled in some green stuff. Served with wasabi paste out of a tube and ready to be dipped into some cheap soy sauce. Really nothing that can excite my taste buds !!
So I was really excited when I saw a video about a guy making sushi-like rolls from bacon, grounded beef and cheese. So here it comes:
Régis Dreams of Sushi
For one roll (6 slices):
– One pack of sliced bacon
– 500 gr of grounded beef (4-10% fat)
-Spices for the meat
– 80 gr Emmental or Mozaralla (or any kind of tasty melting chesee)
-BBQ sauce and a pensel
Start the BBQ as this baby will need indirect warm from charcoal
On a bamboo sushi mat (or a sheet of oven proof paper) line the bacon slices side by side tight to each other.
In a bowl, mix the grounded beef with your favorite spice mix or dry rub
Lay the meat on the bacon flattening it out with the palm of your hand and your fingers until the bacon is completely covered. Leave 1 centimeter of bacon in each end uncovered to make sure that it will close nicely
Once it is done and add sticks of cheese so it goes across the bacon from left to right. I used Emmental but I guess Mozarella will do nicely also.
Now comes the most difficult part, even though it is quite easy anyway…The rolling
Using the mat or the paper, roll the bacon tightly starting with the end where the cheese is until it is completely rolled into a tasty roll of meat and cheese stuffed bacon.
When the BBQ is warm put the roll onto indirect warm and put some BBQ sauce on it with a brush. The BBQ temperature should be around 200 C (I laid it on tin paper to avoid it sticking to the grill). I guess using an oven will also do nicely. I have to try that on a rainy day…
Leave it there for 10 minutes and flip it, brush it with more sauce and wait another 10 minutes.
When ready Cut in slices and enjoy !!
This turned out real tasty and could be served as bacon rolls with some nice string beans and a glass of Côtes du Rhône. No rice, lots of protein and umami from the bacon and cheese !!
That much taste that it convinced me to revive this long-neglected blog…
Bon appétit !!
Summer is the high season for (homegrown) squash and therefore I’m always looking for tasty recipes to use the Curcubita pepo.
As Appetizer, in soups, with meat, fried, in pancakes, grilled, in salads, poached, steamed, in cakes or in any other ways, there are a zillion possibilities to prepare the squash.
If it doesn’t exist yet I’m sure there is enough squash material for a whole book of gorgeous recipes.
Squash is one of the easiest fruits to cultivate in temperate climate. As such, it has a reputation among home gardeners for overwhelming production. One good way to control over-abundance is to harvest the flowers, which are an expensive delicacy in markets because of the difficulty in storing and transporting them. The male flower is borne on the end of a stalk and is longer lived.
So as a contribution to the overwhelming production I’ve decided to share some of the good ones here on the blog while I keep on trying different recipes.
This is one of those….
- 4 squash of good size (25cm) or 2 bigger ones
- 1 onion, sliced
- 2 tblsp olive oil
- 500 gr grounded beef , lamb, or pork according to your taste – I usually use biologic beef from Verningelund. One can eventually mix the meats to suit your taste or the content of your freezer / fridge !
- Concentrated tomato paste or chopped tomatoes (from a can) depending on how strong the tomato taste you want to achieve
- Dry oregano (optional)
- Salt and pepper
- grated cheese like emmental or cheddar
- Warm the oven to 180 degrees (356 F)
- Rinse but do not peel the squash and cut them in half in their length. with a tea spoon remove the seeds and flesh of the squash until it looks like a primitive squash boat !
- In a pan add the oil, the onion and fry it until translucid. Add the squash flesh and fry at medium/high heat in 10 min.
- Add the oregano or any herb of your choice, salt and pepper.
- Pour the meat in the pan and stir regularly to obtain the smallest meat chunks as possible until all the meat is coloured.
- Pour in the chopped tomatoes and let it simmer for approx. 10 min.
- Fill the halv squash with the mix and put in the oven for 30 to 40 min depending on the size of the fruit – make sure that they lay stable so they won’t tilt.
- 5 min before the end add the grated cheese and let it smelt / gratinate
Serve it warm with a salad, pasta or spelt corn.
My first memory of Ossobucco – the hole in the bone – is Kevin Kline in “A fish called Wanda” when he exhibits his cunning linguist skills and speaks Italian, French and Russian (I think)
Jamie Lee Curtis is aroused by the italian speaking ex-CIA agent who is so stupid that he doesn’t realise he’s stupid !
"È molto pericoloso, signorina. Molto pericolo... - Carissima. - Oh, speak it. Speak it! Un ossobuco milanese con piselli. Melanzane parmigiana con spinaci. - Dov'è la farmacia? - Yes, yes, yes!"
I was 18 when I saw the movie and I wished I knew how to make Ossobucco milanese con (or sin) piselli.
The second memory occurs 12 years later when I prepared my first ossobucco. It was not to impress Wanda but to make a useful use of those juicy veal shanks on display in the former Grambogård butcher’s refrigerated shelves. I got really into Ossobucco preparing almost once a week. By the end of this period the butcher knew what I was going to ask him for from the moment I stepped in the shop : 5 slices of 4cm thick cross-cut veal shank cut in the upper thigh (where there is a higher proportion of meat to bone).
During this period I was very faithfull to a complicated recipe. I have then simplified and perfected it. This makes it my third ossobucco memory !
- 4 slices ossobucco (veal shank) with marrow
- 1 large onion
- 8 garlic cloves unpeeled
- 2 carrots
- 1 small leach (not necessary but gives a nice touch and contributes to the consistence of the sauce)
- 3 gorgeously ripe tomatoes or 1 can peeled / chopped tomatoes
- The juice of 1 orange or a glass of good OJ
- 1 celery (leaf celery, not root celery)
- 4 tbsp tomato concentrate
- 1 glass of salted anchovies (optional but tasty)
- 2 glasses dry white wine – I use Muscadet sur lie or Sylvaner but any dry white wine will do
- fresh coriander
- 1 tsp sugar
- Flour to sprinkle over the shanks
- 5 tbsp good quality olive oil
- freshly ground white pepper (black will work fine as well)
- Peel, wash and rinse the vegetables
- Make a few cuts on the side of each peace of shank. it will prevent them from curling when heated up (like bacon)
- Finely slice the leach, slice the onion,the celery, the carrots and the tomatoes
- Wash and chop the parsley
- Mash the anchovies in their oil
- Zest the orange and cut in fine strips (use a zester or a knife)
- Press the orange.
- Warm the oil up in a large pot – I use a large, older enameld cast iron “Bouillabaisse” pot from le Creuset
- Dip the shank in flour and brown them one by one in the pot until they have a nice golden colour. Add more oil if necessary.
- Put all the shank slices back in the pot and add the onion until coloured.
- Add the leach, the celery, and the tomatoes.
- Add the OJ, the wine, the sugar and the zests.
- Put all the cloves garlic in a tea bag and in the pot because we’ll need to fish them up later on…
- Add a pinch of salt
- Cover and cook at low-heat for 60 mins.
- after one hour take the garlic out and press the flesh out of the envelope – it will have a fantastic nutty taste – and mix it with the anchovies, the parsley and the tomato concentrate.
- Stir in the mix and add salt if needed.
- Cook at low-heat for 30 min.
- Sprinkle with fresh coriander and serve…
There is mainly to types of ossobucco recipes. A modern one which has tomatoes and an original one that doesn’t. the older version : ossobucco in bianco is often flavored with cinnamon, bay leaf and gremolata.
If the slices are too large for one person , make them serve two.
If you use a zester remember not to press to hard or you’ll zest the layer underneath – the pirth – which is very bitter !
A fantastic recipe which will yield a savoury and tender meat, almost “candied” vegetables and a sirup-like sauce without being too much !
feel free to adapt the recipe to the ingredients you have : Anchovies, celery, carotts and leaches can all be omitted or replaced by what you have at hand !
Frittata is an egg-based dish similar to an omelette or quiche which is enriched with different ingredients – meat, cheese, pasta, vegetables. It is flavoured with herbs.
Still getting a lot of eggs from those crazy chickens of ours I’m looking for recipes with a lot of eggs in it ! I’ve previously written about Ramequins as one of the means to get those eggs used.
Having over 25 fresh eggs in the fridge I decided to go looking for a delightful (which at this particular point in time meant : easy, tasteful, and appreciated by all).
The choice fell on the Frittata which is a kind of omelette but with enough differences to get its own name !
1) There is always at least one optional ingredient i a Frittata. One can’t get Frittata nature !
2) The ingredients are mixed with the beaten egg mixture while it is raw.
3) The mixture is cooked on a very-low heat for about 10 to 15 minutes until the underside is still but the top is still runny.
4) The Frittata is not fold to enclose the contents but is turned over in full and even briefly grilled to set the top layer.
- 6 frish eggs from ethically raised chickens.
- 500 gr potatoes – We are in the high season for new potatoes so I picked those. But Bintje, Yukon or Vildmose will do depending on where in the world you prepare your Frittata ! Peeled and dices in 2 cm pieces.
- 1 onion – peeled and sliced
- Herbs – 2 branches rosemary, 2 branches thyme and 2 branches mint – chopped
- 4 tablespoons grated emmental, cheddar, gruyere or mozarella. Depending on which cheese you have at hand.
- 2 tablespoons olive oil.
- 10 gr butter.
- A frying pan which can come into the oven (max 180 degrees) or a skillet
Holding chickens is great!
They provide us with fresh eggs and occasionnally meat and they help getting rid of the most of the kitchen eatable “trash” and leftovers. But in the spring they lay many eggs and we’re having a hard time eating them all…and giving some away.
So I always try to come up with recipes where many eggs are necessary.
This is one of those.
During easter we paid my dear friend Carsten a visit at his sommer cabin in Lumsås and while we sat under a prune tree by is black tree cottage with white windows drinking rosé wine with ice cubes Carsten suggested this recipe, which I then adapted a bit.
Salmon ramequins à la Carsten
- 6 frish eggs from ethitically raised chicken
- 200 gr smoked salmon – we used the “ugly” pieces from the salmon like the ends or half slices which are sold much cheaper
- 6 tablespoon sour cream
- 4 scallions (or chives) – minced
- Fresh grounded pepper
Warm up the oven to 180 degrees / 355 F
Come the salmon in 6 small ramequins. You can use the salmon pieces to grease the ramequin with. Break an egg in each ramequin.
Now I don’t want the egg to be totally cooked in the oven so I need to come the ramequin into a waterbath before putting them in the oven.
After 10 min in the oven the egg-withe should’nt be soft and transparent any longer but the yolk should still be runny (we are not cooking hardboiled eggs).
Cover the egg with a tablespoon of sourcream each and sprinkle with fresh scallions or chives.
Remove the waterbath from the oven and give the eggs 5 min more just to warm the sour cream and the scallions a bit.
Pepper the ramequin and serve right away.
Enjoy it with a chilly bottle of Beaujolais Villages or Saint-Amour