Osso Buco with Risotto Milanese

Osso Buco with Risotto Milanese

It’s been way to long since my last post.. “Real Life” commitments have kept me from posting, but not from cooking! This is not exactly a simple dish, but take your time and something magical will come out of it ūüôā

Osso Buco

  • Pieces of osso buco (veal shank)
  • Leaks
  • Garlic
  • Carrot
  • Flour
  • Red¬†wine ( a lot!)
  • Water or stock
  • Canned tomatoes
  • Thyme

Season the osso buco with salt and pepper, turn in flour and brown on each side. Remove the meat and fry the veg. for a couple of minutes. Return the meat, drench in red wine, stock and the tomatoes. Add the Thyme, place under a lid and let it simmer for about 2 hours.

Risotto Milanese

  • Risotto rice
  • Onion
  • Garlic
  • Celery
  • Red¬†wine
  • Chicken or vegetable stock
  • Saffron
  • Parmesan¬†¬†(best you can afford)
  • Butter

Infuse the saffron in some of the stock. Chop and fry the celery, onion and garlic for a couple of minutes. Increase the heat and add the rice. Stir until the rice is translucent. Add the wine and cock until reduced. Under constant stirring ad the stock ladle by ladle until the rice is al dente. Finally add the saffron,  grated parmesan and butter.

Serve with grated lemon zest, thyme and small cubes of fresh apple to give some acidity and balance to the dish.

Enjoy!

Fresh Pasta & Venison Ragout

Fresh Pasta & Venison Ragout

Venison is a nice departure from everyday meet. It’s¬†unique¬†flavor makes this dish. To cut though the rich ragout i made a fresh pasta filling with ricotta, parsley, mushrooms¬†and lemon.

Recipe

  • Venison
  • Chorizo
  • Red vine
  • Onion
  • Garlic
  • Carrots
  • Tomato paste
  • Butter
  • Ricotta
  • Parsley
  • Button Mushrooms
  • Lemon (juice & zest)
  • Butter
  • Pasta (homemade or fresh lasagna plates as a substitute)

Cut the Venison and Chorizo into moth size pieces. Brown the meat in a heavy pan. Add onion, garlic and carrots (all diced) and fry for a couple of minutes. Add red vine (a lot), tomato paste and water to cover the meat. Simmer for about 1 hour. Remove the lid and reduce until the sauce sticks to the meat. Season and add cold diced butter

Dice and fry the muchrooms, add some garlic and butter. Add to the ricotta. Chop and add the parsley, season with salt, pepper and lemon (juice & zest)

Cut rings of pasta and cook for a couple of minutes. Build a tower of the pasta and ricotta filling. Put the ragout around the tower.

Serve and….

Enjoy!

 

SmokedSalmonCannelloni

Smoked Salmon Cannelloni with buttermilk/schnapps foam

Another quick starter, I just love… The airy, creamy filling (mascarpone and whipped¬†cream) works¬†perfectly¬†with the smoked salmon. The buttermilk/schnapps foam just adds another twist. It’s the posh edition of the classic, smoked salmon and cream cheese, combo. Credits go to Bind, for the inspiration.

Recipe

  • Smoked salmon
  • Mascarpone
  • Whipped cream
  • Mixed fresh herbs (i used: dild and¬†tarragon)
  • Buttermilk
  • Creme fraiche
  • Schnapps

Whip the mascarpone until silky smooth. Whip the cream and fold into the mascarpone (half/half). Chop the herbs and add them to the mix. Season with salt, pepper and lemon juice. Place a slice of salmon on a piece of cleanfilm, add some of the filling and roll it together tightly. Set to cool and firm up, in the fridge.

 

Combine 1 part buttermilk and 1 part creme fraiche. Add a small amount of schnapps, season with salt and pepper (the buttermilk will provide the acidity). Blitz it all together until you have a nice foam.

 

Serve and….

Enjoy!

 

Cheese with homemade oatmeal-crispbread

Cheese with rhubarb and oatmeal-crispbread

New year dinner, course 4: ¬†Gotta’ have cheese, it’s as simple as that. To make it a bit more fancy it was served with rhubarb and home made crispbread (kn√¶kbr√łd here in Denmark) based on oatmeal (thanks to Mille for the great tip!).

Recipe

Rhubarb

  • Rhubarb
  • Caster sugar
  • Water

Cut the rhubarb into pieces, sweeten with sugar and cook with a bit of water until they begin to lose their firm texture. leave to cool.

Oatmeal crispbread

  • 1 part Oats
  • 2 parts Water
  • salt

Combine and cook for about 5 minutes. Spread the oatmeal thinly on a baking sheet and cook until lightly brown and crispy.

ENJOY !

Tournedos Rossini on jerusalem artichoke puree with wild mushrooms

Tournedos Rossini on jerusalem artichoke puree with wild mushrooms

New year dinner, course 3:  My best friend Thomas loves tenderloin beef and foie gras so it was a no brainer to include this dish in the menu. I tried to combine the main ingredients with the earthy and nutty flavors of the jerusalem artichoke and mushrooms.

Jerusalem artichoke puree

  • Jerusalem artichokes
  • Double cream
  • Butter
  • Salt & pepper
  • Nutmeg

Peel the jerusalem artichokes and chop into halves. Cover with water and add plenty of salt. Cook for about 10 min. Drain the water and cock for another 5 minutes with a small amount of double cream. Puree with a blender. Add butter to a small frying pan, cook until golden brown. Add the brown butter to the puree and season with salt, pepper and nutmeg.

Tarragon butter sauce

  • Butter
  • Tarragon vinegar
  • White vine
  • Fresh tarragon
  • Salt & pepper

Melt butter in a pan, add a small amount of tarragon vinegar. Add a splash of white vine. Finally add the tarragon. Season with salt & pepper.

Mushrooms

  • Your mushrooms of choice
  • Butter
  • Salt & pepper

Clean the mushrooms with a brush. Preheat a pan, add oil and fry for a couple of minutes. Finally ad butter and season with salt & pepper.

Tournedos Rossini & Assembly

  • Whole beef tenderloin
  • Whole foie gras lobe

Clean the tenderloin and cut into equally sized steaks, season with salt and pepper and pan fry medium-rare.

Cut the foie gras into slices and turn in the chopped hazelnuts, season with plenty of salt and pepper.  Pan fry until crisp on the outside.

Create a small circle of the puree in the center of the plate, place the steak on top of the puree and the foie gras on top of the steak. Place the mushrooms around the plate and finally pour some of the tarragon butter around as well.

ENJOY !

Pheasant with creamy polenta, confit tomatoes and crispy parma ham

Pheasant with creamy polenta, confit tomatoes and crispy parma ham

New year dinner, course 2: ¬†I was lucky enough to have a college at work that was able to supply me with pheasants straight from their latest hunting trip (thanks Henrik!). So I jumped at the opportunity and made this great “little”¬†dish.

Crispy parma ham

  • Best dried ham you can get

Place on a baking sheet and dry in a oven until crisp. Leave to cool and crumble.

Confit tomatos

  • Cherry tomatoes
  • Chopped Onion
  • Garlic
  • Thyme
  • Balsamic vinegar
  • Salt & pepper
  • Caster sugar
  • Olive oil

Half the tomatoes. Chop the onion, garlic and thyme and place on everything on a baking sheet, season with salt, pepper, sugar, balsamic vinegar and olive oil. Mix and place in a oven for about 6 hours at 100 ¬įC¬†.

Pheasant reduction sauce

  • Peasant carcass
  • Onion
  • Carrots
  • Garlic
  • Sage
  • Bay leaves
  • Red wine
  • Mustard
  • Vinegar
  • Sugar
  • Butter
  • Salt & pepper

Preheat a big pot, add oil and the Peasant carcass fry for a couple of minutes then add the chopped vegetables. Fry for a couple of minutes more then Red whine and water to cover. Cover the pan with a lid and cook for about 1-2 hours. After cooking, civ the broth and reduce to about 1/3. Season with mustard, vinegar, sugar, salt & pepper. Just before serving whisk in butter.

Creamy polenta

  • Polenta
  • Water
  • Parmesan Cheese
  • Butter
  • Cream
  • Salt & Pepper

Heat salted water, whisk in the polenta and cook for about 30 min. add butter, cream and parmesan cheese, season with pepper.

Pheasant breasts & assembly

  • Peasant (1/2 breast pr. person)
  • Oil
  • Butter

Cut the breasts from the bird and set aside. preheat a pan, ad half and half butter and oil to the pan. Cook the peasant breasts for about 3-4 minutes on each side depending on their size. Baste the breasts throughout the cooking process. Peasant quickly becomes very dry, so be careful not to overcook them.

Cut the breast at an angle into 2 pieces. Arrange side by side with the polenta in the middle of the dish. Pour over some of the sauce, add the crispy parma ham on top of the bird. Finally arrange the tomatoes around the plate.

ENJOY !

Langoustine bisque with monkfish and chervil

Langoustine bisque with monkfish and chervil

New year dinner, course 1:  This is a lovely starter, the langoustine bisque is powerful and creamy while the monkfish is sweet and firm textured. This is also a great way to use your leftover langoustine shells from this dish, Grilled langoustine

Langoustine bisque

  • Langoustine shells
  • Onion
  • Garlic
  • Thyme
  • White wine
  • Paprika
  • Tomato paste
  • Cognac
  • Double cream
  • Salt & pepper

Preheat a big pot, add oil and langoustine shells and fry for a couple of minutes. add the tomato pate, then add the cognac and flambe. When the flames have gone add the onion, garlic, thyme and paprika and fry for another couple of minutes. now add the white wine and water to cover the shells and let it simmer for about 30 – 45 minutes, removing any gathering froth form the top. Strain the soup and let it reduce by about 1/3. Finally add double cream and season with salt and pepper

Monkfish & Assembly

  • Monkfish
  • Butter
  • Lime juice
  • Chervil

Remove the skin from the monkfish and cut into portion pieces. Season with salt and pepper and fry in butter for a couple of minutes on each side, basting the fish with the cooking juices. Take off the heat and drizzle with lime juice.

Place the monkfish piece in a plate, pour the langoustine around the fish and garnish with lots of chervil.

ENJOY !

Parma ham topped Scallops on cauliflower & jerusalem artichoke puree

Scallops on cauliflower & jerusalem artichoke puree topped with crispy parma ham, confit tomatoes and tarragon/hazelnut butter sauce

yaaaay, my longest food title yet ūüôā I made this as a starter for our christmas dinner. As It was the only thing I was coocking for the evening, I had all the time in the world to create something a bit more complicated then usual. The dish focuses on different textures. From the silky smooth puree, the slightly firm scallops, to the crunchy dried parma ham and hazelnuts.

Crispy parma ham

  • Best dried ham you can get

Place on a baking sheet and dry in a oven until crisp. Leave to cool and crumble.

Confit tomatos

  • Cherry tomatoes
  • Chopped Onion
  • Garlic
  • Thyme
  • Balsamic vinegar
  • Salt & pepper
  • Caster sugar
  • Olive oil

Half the tomatoes. Chop the onion, garlic and thyme and place on everything on a baking sheet, season with salt, pepper, sugar, balsamic vinegar and olive oil. Mix and place in a oven for about 6 hours at 100 ¬įC¬†.

Cauliflower & Jerusalem artichoke puree

  • Cauliflower
  • Jerusalem artichokes
  • Double cream
  • Butter
  • Salt & pepper
  • Nutmeg

Peel the jerusalem artichokes and chop into halves. Cut a equal quantity of cauliflower into small florets. Cover with water and add plenty of salt. Cook for about 10 min. Drain the water and cock for another 5 minutes with a small amount of double cream. Puree with a blender.

Add butter to a small frying pan, cook until golden brown.

Add the brown butter to the puree and season with salt, pepper and nutmeg.

Tarragon/hazelnut butter sauce

  • Butter
  • Tarragon vinegar
  • White vine
  • Fresh tarragon
  • Chopped Hazelnuts
  • Salt & pepper

Melt butter in a pan, add a small amount of tarragon vinegar. Add a splash of white vine. Finally add the tarragon and hazelnuts. Season with salt & pepper.

Scallops & Assembly

  • Nice Scallops
  • Salt & Pepper
  • Lime juice

Dry pad the scallops, season with salt and pepper and fry for a couple of minutes on each side. Take them off the heat and  drizzle them with lime juice.

Create 3 little islands of the puree, sit the scallops on top and crumble a bit of the crispy ham on each one. Scatter the tomatoes around the plate, and drizzle with the tarragon and hazelnut butter. Finally garnish with chervil.

ENJOY !