mushroom risotto

Mushroom Risotto

Lately I have been making a lot of risotto’s. Here is another great and simple recipe for all you mushroom lovers out there 🙂

Recipe

  • Assortment of mushrooms (whatever you like, best quality you can get)
  • Risotto rice
  • Onion
  • Garlic
  • Celery
  • White wine
  • Chicken or vegetable stock
  • Lemon juice
  • Fresh Parsley
  • Paremsan  (best you can afford)
  • Butter

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 white wine and cock until reduced. Under constant stirring ad the stock ladle by ladle until the rice is al dente. Add the mushrooms towards the end.

Finally add lemon,Grated parmesan and butter. Season with salt and pepper.

ENJOY !

 

Crème brûlée with rhubarb

Crème brûlée with rhubarb

New year dinner, course 5:  Desert time! Crème brûlée is and has always been my favorite desert. To lighten the dish a bit, I added some rhubarb to balance this otherwise quite rich desert.

Recipe (6 portions)

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.

Crème brûlée

  • 6 egg yolks
  • 100 gr. caster sugar
  • 500 ml Double Cream
  • 1 vanilla pod (best you can afford)
  • Demerara sugar (for the caramel)

Whisk together the egg yolks and caster sugar. Split the vanilla pod and scrape the seeds into the mixture. Add the empty pod to the double cream and heat to the boiling point. Slowly add some of the cream to the egg mixture while whisking. Then pour the egg mixture into the rest of the cream while continuing to whisk.

Heat your oven to 150 degrees celsius and prepare a bain marie.

Place a thin layer of rhubarb in 6 ovenproof ramekins, and pour the crème brûlée mixture on top filling about 2/3 of the ramekins. Place the ramekins in the bain marie and bake for about 30 minutes. Cool in the fridge for at least 3 hours.

Sprinkle a thin layer of demarara sugar on top of the crème brûlée and heat with a torch. If you don’t have a torch you can place the ramekins under a very hot grill, but it’s not nearly as mush fun 🙂

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 (knækbrød 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 !

Lime sorbet (palate cleanser)

Lime sorbet (palate cleanser)

New year dinner, palate cleanser:  This is a simple sorbet/granite recipe. We used it as a palate cleanser after the main curses, to ready the guests for cheese and desert.

Recipe

  • 1 part fresh lime juice
  • 1 part water
  • 1 part caster sugar

First make a simple sirup by combining water and caster sugar and heat until the sugar is dissolved.Cool the sirup and ad the lime juice. Pour into a ice cream maker and run for about 45 minutes.

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 !

Prawn Risotto

Prawn risotto with lemon and thyme

A Italian classic. Risotto has the ability to morph into whatever you like. A simple everyday dinner, or a fancy meal. This edition is on the simple side, with a fresh lemon and thyme taste.

Recipe

  • Prawns
  • Peas
  • Risotto rice
  • Onion
  • Garlic
  • Celery
  • White whine
  • Chicken or vegetable stock
  • Lemon juice
  • Fresh thyme
  • Butter

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 white whine and cock until reduced. Under constant stirring ad the stock ladle by ladle until the rice is al dente. Add the peas and prawns towards the end.

Finally add lemon, thyme and butter. Season with salt and pepper.

ENJOY !

Spicy thai soup with duck

Spicy thai soup with duck

Winter is getting closer and the temperature is dropping. What better way to keep warm then with a nice spicy soup.

Recipe

  • Red curry paste
  • Chopped Garlic
  • Chopped Ginger
  • Chopped Chili
  • Mushrooms
  • egg noodles
  • Duck stock (homemade if you have the time..)
  • Coconut milk
  • Fresh lime juice
  • Fish sauce
  • scalions
  • red peppers
  • Bean sprouts
  • Fresh Coriander
  • Duck breast

Fry the curry paste, garlic and ginger , add all the vegetables (cut into mouth size pieces) and fry a couple of minutes. Add the coconut milk and stock. Bring to a boil and add the egg noodles.  Let it simmer for about 5 minutes, depending on the noodles cooking time… Season with lime juice and fish sauce.

Score the fat of the duck and season it on both sides with a good helping of salt and pepper.

Fry the Duck breast, skin side down until crisp, turn and place in a hot oven, take out and rest for a couple of minutes. Cut into slices

Serve the soup in large bowls with a god helping of bean sprouts and coriander on top. sprinkle with chili.

ENJOY !

RedDuckCurry

Red Duck Curry – Thai style

Some of the first dishes i tried to make when i started cooking 10 year ago was thai currys. All the different flawors intrigued me and getting them to balance turned out to take some practice. Thai basil is one of my favorite asian spices, and it really stands out in this dish.

Recipe

  • Red curry paste
  • Chopped Garlic
  • Chopped Ginger
  • Coconut milk
  • Fresh lime juice
  • Fish sauce
  • scalions
  • red peppers
  • Baby eggplants
  • Duck breast

Fry the curry paste, garlic and ginger , add all the vegetables (cut into mouth size pieces) and fry a couple of minutes. Set aside.

Fry som more curry paste, garlic and ginger, add the coconut milk and let it simmer for 10 minutes adding.  Season with lime juice and fish sauce.

Score the fat of the duck and season it on both sides with a good helping of salt and pepper.

Fry the Duck breast, skin side down until crisp, turn and place in a hot oven, take out and rest for a couple of minutes. Cut into slices

Combine the vegetables, duck slices and curry and a big helping of thai basil. Adjust the seasoning with lime juice and fish sauce if needed.

Sprinkle with thai basil, serve with basmati or jasmine rice and…

ENJOY !

SpaghettiAndMeatballs

Meatballs

Another classic, and without tying to offend all the italian mama’s out there.. this one is the best version 🙂

Pasta

  • Homemade pasta (or linguini if you don’t have the time)

Meatballs

  • 1/2 part groud beef
  • 1/2 part ground pork
  • Onion
  • Stale bread
  • Egg
  • Parmesan cheese
  • Garlic
  • Chopped sage
  • Salt & pepper

Tomato Sauce

  • Diced Tomatoes
  • White wine (or dry vermouth)
  • Onion
  • Garlic
  • Salt & pepper
  • Extra vergine olive oil

Blitz the bread in a mixer to make breadcrumbs, add the onion and garlic and until they are finely chopped

combine the mixture with the rest of the ingredients in a bowl.  Form nice golfball size meatballs and fry in olive oil.

In a big pan, saute the onion and garlic. add the wine and reduce by half. Add the diced tomatoes and season to taste.

cook the pasta, and add to the sauce (include a little of the cooking water) finally add the meatballs and combine.

In a small pan, fry whole sage leaves until crisp

Serve with plenty of grated parmesan and crispy sage

ENJOY !

FoieGrasBurger

Burgers – “The foie gras burger”

Burgers, oh how I love them 🙂 But how different they can be, from junk-food to hi-class michelin levels, everybody seems to have a stab at the old formula.

I can’t even decide what my favorite version is, so I decided to make this a ongoing series over a couple of blogs. To start things of with style, I thougt the folowing was only to fitting..

This burger uses my current favorite homemade mayo, tarragon mayo, essentially a bearnaise just using oil instead of  butter.  It’s insanely good, trust me!

Recipe

  • Ground beef
  • Mustard
  • Worcestershire sauce
  • Salt & Pepper
  • Whole lobe of Foie gras
  • chopped hazelnuts
  • finely chopped shallots
  • tarragon mayo
  • good quality bunn

Mix the beef with mustard, worcestershire sauce, salt and pepper. Form and fry until they are to your preference.
Cut nice big slices of the foie gras. Give them a big helping of salt& pepper and cover on both sides in the chopped hazelnuts.
Fry the foie gras on medium heat until golden.
Spread the tarragon mayo on both halves of the bun, and arrange the burger with the fois gras on top

ENJOY !