Squid Ink Pasta with Trout
This black pasta is a type of pasta made with flour, eggs, oil and squid ink. The seafood manufacturers extract the ink from the ink sacs located between the gills, and this gives pasta the black color. Seafood dishes best complement black pasta's natural aquatic flavor.
We were so excited to find this pasta at Matbazaren.no and decided to give it a spicy and Peruvian flavor by making a rocoto cheese sauce. If you can't find Peruvian rocoto, you can use another red chili sauce.
200 g fresh trout
1 bag of Al Nero di Seppia Black Pasta from Gran Cucina
75 g feta cheese
Peruvian rocoto or any other red chili sauce
2 dl heavy cream
This can be made in four minutes
Salt and pepper the fish and let it rest. Bring water to boil with some salt and oil. Heat another pan with some oil. Add feta cheese in a blender and add some chili until desired spiciness. Then add about 2 dl heavy cream or until the consistency is like a sauce. The pan should be warm now and the water boiling. Add the pasta to the water and fry the fish very lightly in the pan. The inside should still be raw.
Place pasta on the plate, pour on the sauce, top with the trout and garnish with fresh dill and red pepper.
Hitchhiker is Back!
When Hitchhiker first opened its doors in April this year, Anders went there seven times in the opening weeks because he loved it so much. Finally, Oslo had a Mekka for street food with inspiration from all over the world! Like a child growing up, Hitchhiker has had its challenges, and during the summer and early autumn we saw it go through a pretty rough puberty. However, now it seems Hitchhiker is back! Back on track - back to the origin of simple and good flavors. We tested the whole tasting menu, and one of the lunch options, together with Fredrik, Marius and Anders.
Shrimps in Vegetable Cream
Anders was gone so this was my super quick dinner for one the other night. A perfect leftover meal.
1/3 of a leek
1/4 of a celery root
7 frozen shrimps
2 garlic cloves
a dash of heavy cream
salt & pepper
Cut and fry the vegetables. When they start getting golden and the leek is soft; add water to cover them completely and let boil until the carrots and celery are soft. Use a stab mixer and make it a puree. Add the dash of cream until desired consistency. I like it almost like mashed vegetables, more than soup consistency. Taste with salt and pepper
In a hot pan fry the shrimps for no more than tree minutes - otherwise they get hard and chewy.
Serve with some fresh herbs sprinkles .
Berliner Böller - Chocolate Truffles
We passed by Youngstorget this Saturday, and found a friendly German named Moritz Drechsel selling his chocolate truffles which he calls Berliner Böller.
The truffles are handmade, uses Valhrona chocolate and has no conservants. Moritz makes only a small amount of these each year, around 5000. We had actually met Moritz before, we realised, at the "Mat uten grenser" food festival this summer. Back then we thought we were going to save the truffles for desserts, but by the time we got back to the stand he was sold out. This time we would not do the same mistake and bought three big bags.
The truffles comes in many flavors; passion fruit, cocoa, lemongrass, raspberries, nougat, milk chocolate, caramel, orange and mochaccino to name a few. You can order them through the facebook page Berliner Böller or go down to Youngstorget again next Saturday from 10am until sold out. Moritz accepts both card and cash and you get 10 pieces for NOK 119.
Disaronno Sour & Christmas Clementine
After the "Disaronno wears Versace" party at Vérité a few weeks back we got inspired to copy the Disaronno Sour recipe. As well as create our own version of a Disaronno Christmas Clementine & Cinnamon cocktail. Disaronno works perfectly in a Christmas cocktail due to the almondy marzipan flavor.
Shake it up:
Start by making sugar syrup. 1 dl water and 1 dl sugar to boil. Let it reduce some in the pot. Place four ice cubes in a container and pour the syrup over to cool down. Do not try to put a lid on this and shake! I did, and all you achieve is to sugar spray your kitchen. Just stir gently till the ice cubes dissolve.
Put three ice cubes in a glass and three in a shaker. All ingredients in as well. Shake. Pour. Serve.
Disaronno Christmas Clementine
Shaking bells rock:
The procedure here is similar to the Sour recipe, except that you add cinnamon in the syrup.
Decorate with cinnamon sticks and clementine peel.
You can get the "Disaronno wears Versace" limited edition bottle at Vinmonopolet (product nr. 4322802)
and the pretty regular bottle as well (product nr. 676102).
We got an invite to the finale show of "På nye veier - 100 % veimat" at Sentrum Scene the 5th of December. This has been a project from Esso to make a new and improved dish to serve at their gas stations all around the country. Arne Brimi was the head chef of the project. Heine Totland hosted the evening and four of our favorite chef friends from Smalhans and Hitchhiker were on the competing teams; Black Rose, Bart & Skank and Beat of the Street.
Thanks Astrid for the tickets. Enjoy the photos from the show and the food we tasted.
Even though I work at a Wine Bar and we both love to try different wines, sometimes we have some difficulties pairing wine with food.
I found this very useful infographic about it, and I thought this must be a good thing to share with you.
Click to enlarge.
Every time we visit Gutta på Haugen we hear Joachim talking about the amazing artichokes from La Baita, like they were made of pure gold. So we decided to try these Italian delicacies from the region of Albenga. We figured we'd keep it Italian style and make a risotto.
6 dl chicken broth
200 g Arborio risotto rice
1 jar of artichokes from La Baita
1/2 jar of tomato confit from La Baita
4 tbsp olive oil from La Baita
1/2 white onion
1 tbsp butter
50 gr Parmesan cheese, grated
1 clove garlic, minced
1 glass of red wine
Tarragon for decoration
Salt & pepper
On your pots, get set, go!
Bring the stock to a boil in one pot. Add oil to a second pot and fry the garlic and onion until transparent. Add the rice, and keep stirring for a few minutes before you add wine. Once the wine has evaporated add 1/3 of the broth and a bit of salt. Turn the heat down and keep stirring constantly. When all the broth is absorbed repeat the step until you are out of stock. Now add all the artichokes and half of the tomato confit while stirring. We diced them, but you can cut them in half as well for a more rustic presentation.
Taste the rice to see if it's cooked al dente. If not, add some more water and repeat the same procedure as with the broth. Usually it takes 18-20 minutes. When the rice is done remove the pot from the heat and mix in butter and parmesan. Cover with a lid and let it rest two minutes. Taste if the risotto needs more salt (ours didn't) and pepper.
Decorate with a few more tomatoes and tarragon.
Pasta Napoletana with Meatballs
Pasta from Martelli
400g ground beef
2 slices of white bread soaked in whole milk
1 shallot finely chopped
2 cloves of garlic finely chopped
100 g grated parmesan cheese
1 tbsp roasted pine nuts
1 handful fresh flat-leaf parsley finely chopped
Olive oil for frying
Butter for frying
1 jar good quality tomatoes (we recommend Italian Marzano tomatoes)
1 tbsp tomatoe purée
1 shallot finely chopped
2 cloves garlic finely chopped
1 tbsp brown sugar
Some of the pasta water
Salt & pepper
Weekend means we have been shopping at Gutta på Haugen again! This time we got some sweet Pomodoros Marzano in a jar from San Nicola dei Miri and Spaghetti from Martelli. Much cheaper than a flight to Italy.
Andrea wanted just a simple Pasta Napoletana, but I managed to get my will and add some meatballs luckily.
This is a quick meal if you focus!
Soak the bread in the milk for a few minutes. Meanwhile, chop everything else for the meatballs. Squeeze the milk out of the bread. Mix all the ingredients for the meatballs. Now, get your hands in there. Really mix it well together. When you are happy with your meatball dough place it in the fridge for 10-15 minutes. Meanwhile you can chop and prepare everything for the sauce, and put some water to boil for the pasta.
Heat the pan to medium-high and add a mix of olive oil and butter. Make meatballs in the size and shape you want using the palm of your hand (with some olive oil) and a tablespoon that you rinse in hot water in-between each meatball. Don't fry too many meatballs at the same time, give them some space in the pan. Keep flipping them around until all sides are browned and you feel certain they are warm to the core. I estimate 8-10 minutes for the size in the pictures.
Add salt and oil to the boiling water and cook the pasta. Set the fried meatballs aside, and cover them with some aluminum foil. Don't throw away the oil and butter you fried the meatballs in! This will be the base for your sauce.
Add some more oil if you need to and fry the shallot and garlic on medium temperature. When the onion gets a blank color, add the remaining ingredients for the sauce. After 5 minutes use a stab mixer to puree it, and then return the sauce to the pan. Once the pasta is cooked, drain it, but use some of the pasta water in the sauce to get the desired consistency. Mix olive oil into the spaghetti so it doesn't get sticky.
If needed you can reheat the meatballs in the sauce for a few minutes.
Pasta, sauce, meatballs on top. Presto!
We go the opportunity to test this new coffee brewer from Philips with a so-called Boil & Brew system. The purchase value is NOK 999,-. You can win the Café Gourmet-machine by liking our Facebook page and sharing a picture on your Instagram profile of your special coffee moment. Use the hashtag #twofoodieseating to enter the competition.
We choose the winner by the end of next week and Philips will ship the coffee machine directly to any destination in Norway. The winner, as well as the two runner ups, also get a Keep-Cup each for take-away on those busy mornings when you can't finish your cup at home.
Anyone that has ever operated a coffee brewer will immediately understand how the new Philips machine works. Water goes in the top container, ground coffee and filter goes in the middle container. Power on, water boils, drip, drip, drip and the coffee is done. We normally brew our coffee by hand, using a V60 or Kalita, but we have to admit a coffee brewer is practical when you have big parties of 10-15 people.
Even though this is a machine that does the job for you, there are still some important things to remember when brewing coffee.
Rule number 1: Use good quality coffee
High quality coffee is the most important ingredient to achieve a good brew. We recommend coffee from micro brewers like Supreme Roastworks, Tim Wendelboe or Solberg Hansen. If you don't live in Oslo with acceess to such places, check out kaffebox.no or kaffeposen.no. Good quality water would be the next point, but luckily we have awesome water straight from the tap here in Norway.
Rule number 2: Buy whole beans and grind yourself
Invest in a grinder. It won't cost you more than 500-600 kroner for a decent grinder. It really makes all the difference. Coffee needs to be fresh in order to taste good. Whole beans can last 3-4 weeks in an airtight container. Once grounded, though, the coffee quickly loses it's flavor and characteristics. Filter coffee calls for a medium coarse grind, usually the middle setting on the grinder.
Rule number 3: Brewing temperature
What is the correct temperature? There is no definite answer to this one. However, there seems to be somewhat of an agreement that it should be between 92 and 96 degrees. Certainly not boiling. Philips states that their new coffee brewer "heats the water to 93 degrees", which sounds about perfect. Then they add "or higher". This leaves us somewhat confused. When we tested the machine we noticed that the water is brought to a boil, then the machine seems to let it cool down slightly before it's further transported down the pipe to the filter container with coffee. Thus, we are not sure of which exact temperature the water had at contact with the coffee. A suggestions for improvement in the next model is to incorporate an adjustable thermometer settings for us coffee geeks.
Rule number 4: Wet the filter
Do as I say, not as I do! It was a late evening so I forgot to wet the filter in the trial round, and just noticed when I uploaded the pictures now. Why on earth wet the filter? Because it is made of paper, and paper has a taste. Paper does not taste good. By wetting the paper and rinsing in thoroughly, you remove some of that bad taste. Yes, it is getting down to geeky levels now. Just do it.
Rule number 5: Keep it clean
Clean coffee equipment ensures no foul taste of old coffee remnants. Philips new machine allow you to remove the filter container and of course the coffee pot in the bottom, and these parts are machine washable. That's good! If you could also remove the water container on the top, that would be ideal. This would give another benefit as well; water could be filled straight from the tap. We used our Kalita kettle to fill water. Just make sure you use something clean, and never use the coffee pot to fill water unless it has recently been washed.
Final rule is unofficial, but important nontheless. Drink your coffee from awesome coffee cups! Like the ones we have from Kaffikaze. Or the Keep-Cups you can win in our competition!
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...