Last Bulmers recipe of this week, "the main dish”. This is one of my favourite recipes. When you think of a Fricassee, you would probably think of that Fricassee de Poulet a L’Ancienne… a very French comfort food between a saute and a stew. But in my case I think of a warm English homemade food. You might be thinking I got it all wrong and I am a bit crazy. So I may have to explain a little bit:
Do you have Movie Nights? I do enjoy Movie Nights, Star Wars Weekends or American Horror Story Wednesdays... And that is what Philipp & I do on wednesdays: AHS Night.
I am actually teaching him to like horror movies :) Am I not the greatest friend? I love horror movies! Halloween and zombie console games so why not making a "horror dish" to match these series?
So we jumped in the car, went to Frisches Paradies and got all the Ingredients!
Some time ago I found a little gourmet store here in Berlin called Fleischhandlung and got myself 2 foie gras medallions. I have been thinking for some weeks how to make them, so I went to Kadewe looking for a new coat and some Lakrids and it hit me! Blackberries and licorice sauce!
It has been super hot here in Berlin... It is so hard to even think of food. The only thing that came to my mind was Tartare. My flatmate Pia (she is half Norwegian) was stoked when I told her I found some awesome Norwegian Salmon at FrischesParadis, one of my favorite store in Berlin.
We were 4 people eating, including Helena that was in Berlin that day.
If you ask me about the amount of fish per person, I would say that the easiest way to calculate the amount of fish you need is to multiply the amount of people by 150 gr.
So we all started cutting and chatting in this hot day, while cooling down with some Riesling and enjoying some butter-y salmon Tartare.
On my third trip with #Kultour I went to Roquefort to see how Roquefort cheese is made. As some of you saw in the "behind the scenes" in the latest Vlog, I was really in the town of Roquefort. It was incredible to see the natural caves where the bacteria comes from and how this famous cheese is made.
The boys asked me to make a recipe that includes Roquefort cheese, and since the weather is getting warmer I thought why not make a fresh tartar? With a twist, though! I didn't want to make it in the regular traditional way, but in stead used ingredients like quail eggs and figs.
Caviar. I normally used to enjoy it with a glass of Champagne on a special day. Or steal it from my grandma's fridge and eat it under the kitchen table when I was a kid. However, there are many ways of enjoy caviar besides eating it alone.
You have probably used giblets from a duck or chicken to make a broth, but do you ever cook with thegizzard, liver or heart as main ingredients? We find these parts incredibly tasty, and we think more people would if they tried it. Our favorite restaurant in Oslo, Pjoltergeist, often serves amazing dishes with duck hearts prepared in various ways. Go try it!
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.