When I heard I was going to be with #Kultour in Provence making food with lavender, I got super excited. And my first idea was chicken with lavender syrup. Lavender is not the most known herb in the culinary world. Many people and some known chefs do not like using it because sometimes it can overpower the food and taste like soap. But I have never had that problem when cooking with lavender. The main thing is not to use too much and not use it directly like a seasoning. Instead; make a syrup or make a tea of it. Lavender is from the family of rosemary and you can easily use lavender in stead of rosemary in every recipe. Just try it!
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Asparagus season is upon us, and we have let ourselves inspire by our visit to Rôtisserie this time. We haven't really copied the dish, there are several differences, but the truffle vinaigrette and the asparagus shavings are some of the similarities. Our best advice when it comes to asparagus is to buy good quality. Go to your local specialty store and pay that premium price. It's worth it. We went to Gutta på Haugen to get ours.
Inspired by our class at Kulinarisk Akademi, and the fact that it is asparagus season (!), we decided to make Asparagus with Hollandaise sauce. Since we don't have a sous-vide cooker, even though we would like one, we had to do it the traditional way. However, we will explain both methods.
Today is "Steak & BJ day" and we're giving all you girls out there the perfect steak recipe for a successful celebration. The BJ you will have to sort out yourself, but check out VICE's 101 guide if you need some "hands-on" tips.
We got our meat from Anni's Pølsemakeri as usual. A premium entrecôte. By now our kitchen closets are filled to the rafters with spices from Il Buongustaio. We decided to make Hasselback potatoes and a ramson mayo to go with it. Simple. Perfect. After catching Interstellar at the movies, we went to Meny at Ringnes Park to buy some stuff for breakfast the next day. Andrea discovered a can of 100% pure pumpkin puree in the shelves, and the next day Mr. Paleo Pumkin Pie was born
We got a present from Marius a while back; a 1971 Barbaresco. The only way to enjoy such a wine is in the company of great people, and as such we decided to invite Marius for dinner. A Xmas celebration before Christmas. A "two foodies eating" with more foodies kinda meal.
This dish is part of Andrea's family tradition, and the recipe has been passed on for generations. Only one person of each generation is granted the privelige to learn the process. The idea is that the family has to be together to be able to enjoy this meal. This is just half of the recipe - the second part involves a different stuffing. We will make that once we get closer to Christmas, when @donmahr is coming for dinner at our place.
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Recipes.Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems. Archives
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