Lucky Bird is the word! Don't you know about the Bird? We thought everybody's heard about the Bird? Well, if you haven't before, now you know. Lucky Bird has opened in the same neighborhood as Mathallen, in the venue next door to BAR Vulkan. The sign reads chicken and ribs. Simple, classic, delicious food.
The owner, Tarje, explains their philosophy: "We take good ingredients, treat them with respect and keep the menu short". We love their concept! The ribs are from one of Norway's best butchers; Albert Idsøe in Stavanger. The chicken is from Stange, and is free range, guaranteed free from medicine and with no additives.
The place is inspired by a Southern USA style chicken shack. All the interior looked so well made that we thought it must have been really expensive to make. However, Tarje tells us that they actually made it in a very inexpensive way. The colored wood is from an old house in Stavanger, the roof from an old barn and the hand rails along the stairs are from a church. The lamps in the ceiling are made from old oil barrels!
Tarje is an experienced restauranteur. He already operates the three venues of Døgnvill Bar & Burger, two in Oslo and one in Stavanger. Why did you call the place Lucky Bird and decide to serve ribs as well? "I love ribs so much, I cried myself to have it on the menu!" Tarje tells us. "I like the ribs a bit chewy. I don't want the meat to fall off completely, as others may prefer. To achieve the perfect result every time we use sous-vide."
Andrea had recently got the celiac diagnosis when Anders' colleagues from Dagbladet were coming over for a long-planned pizza night. Several types of pizzas were to be grilled on a hot stone plate, with different toppings on all of them. In addition we had to figure out how to make a good gluten free alternative for Andrea.
We'll give you the recipes for the two different types of dough we made. The sauce and toppings we leave up to your own imagination. The regular pizza dough recipe is as follows.
550 g tipo-00 flour
3 dl lukewarm water
10 g salt
35 g fresh yeast
20 g extra virgin olive oil
Mix 150 g of tipo-00 flour with 1 dl lukewarm water which you dissolve the 35 g of fresh yeast in. Let it rise for 1 hour. In a kitchen machine on low speed add the remaining ingredients, except the oil. Leave the machine to run for 10 minutes. Then add the oil and let it go for another 5 minutes. The result should be an airy and velvet soft dough. Wrap the bowl in plastic and leave it in the fridge overnight for 18 hours.
Remove the dough from the fridge and cut it into 4 equally sized pieces. Form each element into a round ball. Place the doughs on a baking tray with baking paper. Press them down slightly, cover in plastic and a wet towel. Leave to rise for 3 hours. When your grill is on full speed and the stone plate is blazing hot you are ready to bake. Cover your hands in flour. Take one of the doughs and press it down with your hands. Use only the hands to force it into a round pizza shape. There should be no need for a rolling pin if your dough is perfect.
We searched high and low for the perfect gluten free pizza recipe, and in the end we went for a mix of the simplest recipes we could find. The result turned out really nice.
Gluten free pizza ingredients
4 dl gluten free flour
2 dl lukewarm water
25 g fresh yeast
2 tbsp extra virgin olive oil
2 tsp psyllium seed husks (Norwegian: fiberhusk)
1 tsp sugar
1 tsp salt
Mix half of the water with the yeast, sugar and psyllium seed husks. Let it rise for 1 hour. In a kitchen machine on low speed add the remaining ingredients, except the oil. Leave the machine to run for about 1 minute until everything is well incorporated. Then add the oil and let it go for another minute. The dough should be in one piece and stick together fairly well. Wrap the bowl in plastic and leave it in the fridge overnight for 18 hours.
The next day you do almost the same as with the regular pizza dough, except you have to handle the gluten free dough with more care. You can't roll the elements into perfect round dough. Try to just press them carefully into similar shapes. The same goes for when you want to press them out for baking. Apply more care and know that you won't get a second chance to make the dough stick together.
If you want our recipe for red and white sauce, or want to know more about how much cheese and toppings you should put or how to cook the pizzas perfectly, just comment below or write us.
We got invited to a tasting menu dinner with whisky pairings by Diageo - the world's largest producer of spirits. The Mortlach whisky, famous for it's rich and powerful taste, has been off the market for a long while. Now, it is back, and that was to be celebrated at the newly opened hunting lodge at Løvenskiold shooting range outside Oslo.
We were welcomed as we entered by a familiar smile. One of our favorite bartenders, and certainly one of Norway's best, Jesper Høst was making cocktails. As always, an amazingly tasty and sexy looking drink was handed over by the well-dressed man. "The Beast" consists of the following:
During the evening we got to try three different Mortlach whiskys. The Rare Old, a sweet, fruity, floral and dry whisky. The 18-year-old, a bigger and bolder whisky with dark chocolate and burnt orange flavors, and a scent of coffee, nutmeg and tobacco leaf. Finally, the crown jewel, the 25-year-old, an elegant, sophisticated whisky with flavors of sweet fruits and Turkish delight and a scent of exotic spices and incense. All of them available at the wine monopoly, just follow the links. It is worth to notice the price tag on the latter, NOK 6000 for half a liter, and without doubt one the most expensive whisky we have tried.
Global Mortlach ambassador Georgie Bell, and Diageo Whisky ambassador Mikael Lundén were our hosts for the evening. The food was prepared by two chefs from brasserie Mats & Martin in Oslo. An excellent meal with only Mortlach whisky pairings to go with the food. Definitely not something we have tried before, and quite odd, but at the same time it worked out very well.
This dish is partly inspired by a dish we made together with Mikkel Marschall on Bornholm, the langoustine dish at restaurant Kadeau and a foraging class we attended in Oslo. The dish we made with Mikkel was a potato compote with fried herring (we will remake the complete recipe on the blog later). After visiting Bornholm we were tipped by our good friend Helle about a foraging class at Geitmyra food culture house.
Two of the flowers we learned to be edible were Cuckooflower or Lady's smock (Engkarse in Norwegian) and Ground-Ivy (Korsknapp in Norwegian). They happened to be growing close to Geitmyra, and on the way home we picked up a few. Foraging wild plants and flowers seems to be one of the biggest food trends in the Nordic restaurant scene and hipster home cook crowd.
400 g salmon
12 potatoes, unpeeled
250 g Røros butter
Salt & pepper
Send me dead flowers every morning
Cook the potatoes with the peel until they are done. Pour the water off and let them dry. Use a potato masher and roughly crush the potatoes. Add the butter and a few table spoons of apple vinegar, stir around a few times and let it rest until the butter is melted. Taste with salt and pepper and more apple vinegar if needed. A potato compote is rougher than a mash, the peel is included and the potatoes doesn't need to be completely mashed. The butter and vinegar is just stirred into the compote. It should have a clear acidic sting from the vinegar.
Rub the salmon with salt and pepper and fry on one side in butter. Remove from the pan before it is cooked all the way through and get dry. Plate with potato compote underneath and salmon on top. Pour some of the frying butter over the fish. Decorate with edible flowers.
After three days on Bornholm we were already sold. This really felt like a dream. The passion and dedication for food that we saw, reflected in organic farming, animal welfare, sustainability and great utilization of local produce had us convinced. Not to mention the stunning nature with beaches in the south, mighty cliffs in the north, and endless fields of rapeseed flowers and forest floor covered in ramsons wherever you wander. However, the true diamond of this island had yet to be explored. Restaurant Kadeau was booked for our Friday evening.
Imagine you went to heaven and there were no pearly gates. No soft clouds to step on or angels with feathered wings. In stead there was a small cottage, soft sand to dig your feet into and white clad waiters. That's what Kadeau felt like. A little paradise on earth.
Kadeau opened in 2010 and is co-owned by Magnus Koefoed, Nicolai Nørregaard and Rasmus Kofoed. They have a sister restaurant by the same name in Copenhagen with one Michelin star, as well as a bistro called Pony which also serves Bornholm food. This summer they opened SommerPONY on Bornholm, which will close during winter months just like Kadeau.
We arrived early to take some photos. Our waitor and sommelier for the evening, Kristine, was waiting for us in the doorway. "Should I put some Champagne glasses outside for you?" Yes, please do! We inspected the beach. Sand as soft as cotton. Rumor has it that Napoleon used it for his time glasses. In the horizon is only sea as far as the eye can see. The Baltic sea.
Talking about herbs from the garden, we had to take a stroll in the amazing backyard of Kadeau, where they grow a lot of the plants and herbs they use for their presentations. The place reminded us of Amass in Copenhagen, where we dined last year.
The interior of Kadeau is designed like a small cottage with wooden furniture and even a cast iron oven.
My first mission for the second trip with the awesome #KulTour guys, was to meet them at the airport in Toulouse, France. In my luggage I had cooking equipment and even our very own Figgjo porcelain!
Once JK and Finn-Erik arrived we drove south to Luchon, close to the border of Spain. Our hotel for the first night was located there. An arch typical French and quite spooky and old restaurant was awaiting us for my first meal of the journey. The staff didn't speak any English, but we somehow managed to make them understand that I could not eat gluten. Luckily they could make up a gluten free menu for me on the spot.
The next morning we crossed the border to Spain, and drove to the city of Les. Unfortunately, I cannot reveal what we were shooting here, but I will say it was slimy and crazy fun! Next up we had to scout for the second location of the day. Just by chance, after 30 minutes of driving around we suddenly ended up in the most amazing location you could ever imagine. Just watch for yourself in the Vlog!
Almost as quickly as we had entered, we also had to leave Spain again. The hotel for the second night was back in Foix, France. The second restaurant of the trip had a beautiful view to an old castle. The menu had no gluten at all, which was just perfect for me!
Today I am leaving to France again to record three episodes from the 9th of June until the 14th of June. Sadly one of those days is my birthday, which is not ideal, but we did just have a great birthday weekend in Helsinki. We will be posting about it here in the weeks to come.
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Ylajali is closing. This is their final chapter. When the news broke that Even Ramsvik would conclude the adventure of his one Michelin star restaurant by the end of this year, we knew it was time to finally pay him a visit. Due to the same reason as we wrote in our Maaemo feature, we had not been here before. In hindsight, a big mistake. Ylajali turned out to be a remarkable dining experience.
The name Ylajali is closely linked to the location at St. Olavs plass 2 in Oslo. In this very building lived the character Ylajali from the book "Sult" by famous Norwegian author Knut Hamsun. In the real world the building has housed an old apothecary for almost a century. If you go right, in stead of left, you enter Tekehtopa, which is "Apotheket" spelled backwards. Even Ramsvik now runs this café as well. From a separate kitchen, mind you, and with a completely different style. The food is more rustic and simpler, but very tasty and with great value for money!
Booking a table at Ylajali was not easy after the newspapers wrote that 2015 would be the last chance to dine here. In fact, we weren't able to book for two people at all. Only a table for four was available this day. We tried to get someone to join us, but a sudden Ylajali evening isn't something most people do spontaneously. In the end we asked to change our reservation and the restaurant was nice enough to comply. It turned out to be a quiet evening, though, which was weird considering the difficulty to book. We are guessing a lot of people have placed several bookings this year, and cancels last minute...
Our waiter, the head sommelier, was with us the entire evening. He was attentative, knowledgable, polite and did his job in every way. However, we notice a difference between restaurants like Ylajali and Kontrast on one side, and Noma and Maaemo on the other. At the latter two the waiters managed to connect with the table in a different manner, almost become part of the group, but in a way that felt very right. We didn't get the same feeling at Ylajali, but in stead we had both Even Ramsvik and chef Matthias Bernwieser come out to talk with us several times. No complaints, just an observation!
Even could reveal that he definitely will start up again after closing Ylajali. He is scouting for the perfect location, and they already have a few in mind. He simply needs a bigger kitchen and dining room to truly release his potential in the restaurant world.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...