I present to you, the amazing Steak Tartar

I present to you, the amazing Steak Tartar

So as always I spend less time with my blog than I think I will the moment I pick it back up again. But there has been a lot going on lately! Irma came and really shook up reality for a week, we went on a mini vacay to Saint Augustine AND I got a promotion! So many exciting things 🙂 But before all of that, we did the Grand Finally of Game of Thrones! We were hosting this final meal, and I spent two weeks researching to put together a fun, delicious and awesome dinner. I picked a French bistro theme! So while listening to a Spotify list called French bistro – I prepped a 5 course meal for our framily. I had so many ideas and I had the drinks picked out, so I wasn’t able to do less than that. On the menu we had Coquilles St-Jacques with Champagne, Steak Tartar with Cognac, Chevre Chaud with a French red blend, Bouillabaisse with Alsace Riesling and finally Deep fried Brie cheese with cloudberry jam & vanilla ice cream.

Today, I will try to remember exactly how I made the Steak Tartar. My biggest issue whenever cooking is that I take five different recipes and combine them together so it will fit my original idea, then I spend a lot of time adjusting everything according to my own taste. So by the time I am done with a meal, 1 teaspoon of a certain ingredient may have turned into a tablespoon. I would still encourage anyone who attempts to make my recipes to adjust everything to taste, because I may love dijon mustard and you might not. So here comes a recipe for 4 appetizer sized steak tartars:

12 oz beef tenderloin
1 finely chopped schallot
3 tablespoons dijon mustard
2 tablespoons chopped cornichons
4 tablespoons chopped capers
1 small garlic clove finely minced
olive oil
red wine vinegar
salt & pepper
4 quail eggs
beet sprouts or watercress
root vegetable chips
truffle mayo

Start by chopping all the condiments for the tartar. Leave to the side and prepare the truffle mayo. It’s easy peasy: mix Hellman’s mayo with black truffle oil and add salt and pepper. Done! Then start prepping the meat: freeze the raw piece of meat for about 20 minutes, this makes it easier to chop. Chop it as fine as you like it. Some people use grinders, I think it works just fine with a knife! That way you can pick how fine you want the meat. Mix half the schallot, half the dijon mustard (or start with 1 tablespoon!), half the cornichons, half the capers and the galic clove with the chopped meat. Add olive oil and red wine vinegar to taste. I probably did 1 tablespoon of olive oil and about 1 teaspoon of vinegar. Add salt & pepper. Once you’re satisfied with the taste of the tartar, leave in the frigde until ready for plating. Do this as close to serving as possible! At time of serving:
Brush a small round container with olive oil, use it to make a pretty shape of the tartar. Add the condiments on the side of the tartar. Dig a tiny hole with a spoon to make room for the quail egg yolk. Separate the egg whites from the yolk, and put the yolk back into the shell. It’s pretty! Decorate the plate with beet sprouts, the truffle mayo and grind fresh black pepper on top of the plate. Add some root vegetable chips for crisp and to make it look beauiful. This instruction may be a little confusing, but you can really contruct this lovely thing however you want! See picture below for reference. YUM! 🙂


Langos Recipe

Langos Recipe

Alright everyone, finally I have taken the time to translate my Swedish Langos recipe to English!!!! So whoever wants to fry up their own dough European style, keep scrolling down!

Now again, since I am soo slow in posting on my blog two Sunday dinners have already passed, and I have so many lovely pictures to post. Last weekend I went a little nuts with my GOT dinner plans.. I like going nuts with food. So I made a really cute looking menu, the theme for the night was “Celebrating the Life of Babe” aka PORK NIGHT! We did bacon wrapped pickles, sous vide pork tenderloin with a delicious smokey whiskey sauce and bacon cannolis!! Yess, that’s right – Bacon Cannoli. I am probably going to have to post the recipe of the dessert some other day, because they turned out really cute & delish. Especially with an adult floater = Vanilla Gelato in Sparkling wine. Yum. This past Sunday we got to explore another theme at Casa de Guarino Busquet: They took us to Dorne!!! For all of you none GOT geeks out there, Dorne is an awesome place to be. At least when you’re exploring Dorne in Brandon. Spanish influenced Cuisine. We got sangria with tapas: Manchego Cheese, Really awesome lemon/olive oil/chili olives that we’re just a tiny bit warm & heated smoked paprika almonds. Main course was Paella with giant shrimps, chorizo and mussels. Dessert was Crema Catalana which is smilar to a Creme Brulée. It was all very awesome and I will be posting pictures. But for today; it’s langos time! This recipe is enough for about 4 people.

Langos Recipe (about 12 pieces)
25 g of yeast, 1 and 2/3 package of Instant Yeast
3 dl water (1 + 1/4 cup)
1 tsp salt
1 boiled potato
7 dl flour (about 3 cups)

Make the dough:
Mix the yeast in room tempered water. Add salt once yeast is dissolved. Mash the potato with a fork. Add potato and flour to the water. Work the dough smooth by hand, or use a kitchen aid if you have it. Let the dough rest for 40 minutes. Then work the dough smooth on a floured table, split into 12 pieces. Shape into oval bread looking pieces then let them rest for another 10-15 minutes. Fry until golden in 180.C (356 degrees fahrenheit). Flip once to make sure both sides look good.

Then you serve them up with some garlic butter, sour cream, shrimp, red onion and cheese. Delish!!!


Taco Tuesday

I’m enjoying my last day of this six week break from reality. I’ve done some laundry, worked on my tan, prepped some food for the rest of the week and of course relaxed in the couch waching Grey’s Anatomy. I think the worst part will be having to face morning traffic again, every day, for a longer distance than I’m used to. I used to have 30 minutes to work and now it’s 45 minutes, not that big of a difference – but I love my sleep. Fifteen to twenty minutes in the morning is a lot to me. But I am excited to get a new fresh start with more capacity than before. Yesterday I passed my final exam so I’m officially licensed! Yaay! To celebrate we drank champagne and had shrimp tacos – perfect timing for Taco Tuesday! I love tacos – both the ”Swedish” and Mexican kind 😉 We’ve learned that tacos can be so more than just ground beef spiced up with Santa Maria Taco Seasoning. You can basically make a tacos with anything topped with everything. We made the most amazing ones’ yesterday.

I marinated shrimp in garlic, parsley, olive oil, salt, pepper & cajun seasoning. Fried them up really quick. Then we build the tacos with shrimp, refried black beans, thinly shredded red cabbage, salsa verde, pickled red onion, mango salsa, sour cream, melted cheese dip, pico de gallo with diced tomatoes, cilantro and scallions, jalapeños and finally some fresh pressed lime.

Pickled red onions are so good and it’s really simple to make. You need:
1 medium red onion
1 teaspoon sugar (or more if you want them sweeter)
0,5 teaspoon salt
3/4 cup (1,8 dl) white wine vinegar

How to make it:
Slice the onion thinly. Mix salt and sugar in the vinegar in the container you will use to store the onions. Stir to dissolve. Place the onions in a sieve and place the sieve in the sink. Slowly pour boiling water over the onions and let them drain. Add the onions to the jar and stir jently to make sure every slice is covered. Store in the fridge for at least 30 minutes before use (the longer the better!). They will keep for several weeks.


Salmon with amazing Arugula, Garlic & Basil spread

So I figured I should update you guys about our meal last night. Just like the first time – it was amazing. Yes, I am talking about the salmon. And since we had lots of arugula in the fridge, I figured I’ll try to make a type of sauce/spread that my aunt and cousin frequently makes. Why on earth have I not done this before? It is soooo good. So I had it with the salmon for dinner yesterday and also for lunch today. I made the best crisp bread sandwich ever.

Step One: Smoke your own salmon! (I’m sure store bought will work too)
Step Two: Make the amazing arugula spread – which I’ll give you some type of recipe for below.
Step Three: Pick your favorite cracker/crisp bread and top it with arugula spread and salmon. Yum!


So how did I make this Awesomesauce Spread. I really don’t know the proportions. As usual I just mix things together, taste it and it turns out great 😉 But it goes something like this:
1 bag of arugula (2-3 cups)
1/2 cup (1,2 dl) fresh basil (more to taste)
2 cloves of garlic
1/2 cup cream cheese
3-5 tablespoons of sour cream
Salt & pepper

Mix arugula and basil in a mixer until it’s roughly chopped. Add cream cheese, sour cream, garlic, salt & pepper. Mix until evenly blended and you have a spread looking like a dairy infused pesto. Taste and add more salt, pepper, sour cream or cream cheese if necessary. And indulge! This spread is especially wonderful on fresh baked bread and goes really well with chicken.


Time for smoked salmon, again!

We’ve definitely been making the most out of George’s smoker since we moved in. It’s really awesome! You pick the meat, prep it however you want and put it in the smoker for a specific time. This one has a digital display so you can set the temperature of the smoker and also the amout of hours you want it to smoke. So basically you put dinner in when you leave for work and come home to a finished meal! Most meats don’t take that long to smoke though, but you still get the idea of how convenient it is. The smoker does all the work. So far we’ve made salmon, ribs, chicken wings and pulled pork, but the list of items we have to smoke still keeps getting longer. Tonight we went to Costco again and fell for the seductive look of the pink salmon.. So tomorrow we’re having salmon for dinner, and since it was awesome last time – why change a winning concept? The recipe I used last time had a dry brine and it’s supposed to brine for 14-24 hours. So if anyone has a smoker or decides to smoke some salmon on the grill – here’s a wonderful recipe for you!

1-2 large salmon filéts/sides

Dry brine:
1 cup (2,4 dl) kosher salt
1/2 cup sugar
1/2 cup brown sugar
1 tbsp crushed pepper corns

Rub both sides of the salmon filét(s), cover in plastic wrap and then aluminum foil. Put the fish on a baking sheet in the fridge (fluids will come out) for 12 hours and then flip the fish. Let the fish brine for another 4 hours. Once the brining is done, rinse the fish in water. Then leave the fish out without any plastic to air-dry for 2-3 hours. Now let’s the smoking commence! Heat the smoker to 150 degrees (Fahrenheit) and use wood chips of your preference. We used hickory. Let the smoke fish for about 5 hours, or until the temperature on the thickest part of the salmon reaches 150 degrees F. We actually took it out after 4,5 hours and the temperature was just below 150. So it’s really up to you how long you want to smoke it, since salmon can be eaten raw. Enjoy!



Pasta Carbonara

I brist på annat att bjuda på gällande matlagning så tänker jag idag bjuda på ett recept som jag slängde ihop för flera helger sedan. Jag har inte velat ladda upp det för att bilden är halvtaskig, men eftersom jag lagar ”ordentlig” mat så sällan nu för tiden så får det bli en halvdan bild, för smakmässigt blev det awesome. Inte världens nyttigaste pastarätt kanske, men så himla snabb att bara kasta ihop! Vi har nästan alltid bacon och spaghetti hemma, vilket gör det ännu mer behändigt. Som vanligt lyckas jag kasta om i originalreceptet jag tittade på som inspiration, men jag tror att jag minns vad jag stoppade i pannan.


4-6 port
300-400 g Spaghetti
280 g bacon (två paket)
1,5 dl grädde (visp blir helt klart godast)
3 ägg
2-3 dl riven ost
Salt & Peppar

Gör såhär:
Koka spaghettin enligt anvisningen. Stek bacon i en stekpanna och ställ åt sidan. Slå ihop ägg, vispgrädde och salt och peppar. Vänd ner spaghettin i stekpannan med bacon. Häll på äggblandningen och rör ihop med all ost. Servera!

Den kommande helgen ska bli så härlig och lång eftersom vi firar Labor Day här i Amerikat på måndag. Jag har ingen aning om varför dagen firas, men jag är glad att jag får en extra dag ledigt. Vi har inga spikade planer förutom en parmiddag med våra kära vänner så jag sitter redan och knåpar ut en meny. Det är ju så lätt att alltid göra samma sak när folk kommer över och min favoritdessert går bara inte att göra! För vi har ingen hjortronsylt. Så det får bli friterad camembert vid ett senare tillfälle 😉 Nu är det mindre än två månader tills vi får våra första besökare till hösten – Niklas mamma och bror över höstlovet. Sedan är jag såå glad över att vi inte behöver fira julafton själva i år, för mina föräldrar och min moster kommer och hälsar på. Det ska bli så roligt så nu är det nedräkning tills dess. Å så ser vi till att de bland annat packar med sig hjortronsylt 😉 Det känns fortfarande konstigt att vi faktiskt bor här, men samtidigt trivs vi väldigt bra. Vissa dagar är det lite tungt med saknaden, men vi har ju i alla fall varandra och skype är ett riktigt bra redskap 😀

Brownies with Bacon & Fudgefrosting

Äntligen har jag ett smaskigt recept att dela med mig av! I julas köpte vi en stor box med en blandning av unika ölsorter. Sedan dess har den stått i vår ”tvättstuga” och tagit upp onödig plats och jag har trott att det mestadels varit konstiga ölsorter där i. Så i veckan fick vi ett infall att ta över några vänner och ha ölprovning med food pairing. Redan när jag ställde in kylen i ölen insåg jag att det mesta fasiken såg gott ut! Bara en IPA – som jag har otroligt svårt att gilla och bara en stout. De flesta andra var Pale Ale och klassiska tyska Märzen och Oktoberfestblandningar – så jag började se fram emot kvällen mer och mer. Våra två gäster fick i uppgift att ta med sig en ostbricka och en bricka kallskuret. Två eftersläpare tog med sig chips. Niklas bakade pizzamuffins med peperoni och croissanter med vitlökssmör och ost. Jag försökte fritera cheddarost – vilket gick helt åt skogen! Men min dessert blev desto bättre och passade perfekt till Chokladstouten: Brownies med bacon och fudgefrosting. Jag hade skrivit ut en sammanfattning av de 14 ölsorter vi hade och jag hittade ett ölprovningsdokument som var förskrivet där man kunde poängsätta utseende, lukt, smak, eftersmak och drickbarhet. Det låter kanske lite överseriöst men det var faktiskt väldigt roligt! Jag har nog aldrig analyserat en dryck så mycket förut. Jag tror dock att de första 6 ölsorterna fick mer rättvisa betyg än de 8 sista – både smaksinnet och ölsinnet blev sämre under kvällens gång 😛 Så det här blir nog inte vår sista ölprovning och jag skulle absolut vilja göra samma sak fast med vin 😀 Så här kommer receptet på mina brownies – till och med George som vanligtvis inte gillar dessert lämnade tallriken ren. Å de var väldigt enkla att göra!

Brownies with Bacon Fudgefrosting
1 pkt bacon (ca 140 g)
150 g smör
2,75 dl strösocker
1,5 dl kakao
0,5 tsk salt
1 tsk vaniljsocker
2 ägg
1 dl vetemjöl

0,75 dl vispgrädde
0,25 dl mjölk
0,25 dl ljus sirap
1/4 tsk salt
100 g choklad
ev flingsalt

Gör såhär:
Sätt ugnen på 160.C. Hacka baconet i små bitar, stek tills det fått en fin färg men inte för hårt. Låt rinna av på papper. Smält smöret långsamt i en kastrull. Blanda i alla torra ingredienser. Rör till sist ner äggen – ett i taget. Smörj en ugnsform 20×20 cm med smör och täck bottnen med bakplåtspapper. Häll smeten i formen och fördela baconet ovanpå – men spar lite till garnering! Grädda i ugnen i 22-25 minuter. Låt sedan svalna i kylen. När brownien är sval/kall, vänd den upp och ner på ett nytt bakplåtspapper så den får en jämn yta på ovansidan och börja med fudgen. Värm alla ingredienser utom chokladen på låg värme i en kastrull. Rör sedan ner chokladen tills den har smält helt. Täck hela kakan med fudgen och toppa med bacon – eventuellt lite havssalt också. Låt stå kallt till servering.