Sorry for my lack of posts lately, I have been sick for some weeks and couldn't bare to be on a computer for a long time.
I am at the moment crazy about oils. As you might remember, I posted a recipe for Basil Infused Oil some weeks ago. So I have been experimenting using it in some recipes.
It is getting cold in Berlin and I always feel like "Italian" when I am sick. I had some Black Tiger Prawns at home and some risotto rice, and this is what I made with it:
Risotto with Black Tiger Prawns (2 pers)
4 big Black Tiger Prawns
150 gr Risotto Rice
1000 ml Broth (chicken or fish)
2 small Yellow onions or 3 shallots in small dices
2 Garlic cloves in small dices
1 tbsp olive oil
1 tbsp Butter
50 gr Parmesan Cheese
50 ml Créme fraîche
1 tbsp Milk
1 tblsp Herb infused Oil
Salt and Pepper
In a pot, fry the Risotto, garlic and onions in olive oil until the risotto starts to look transparent. Start adding the broth little by little. Add some and let it cook while stirring. Repeat.
When it is done, take it away from the heat and add the butter and parmesan. Let it rest.
In a hot pan, fry the prawns about 30 seconds per side and add some salt and pepper. They will change color from black to orange. Take them off the heat.
On a bowl or little jar add the milk, créme fraîche with a bit of salt and the basil infused oil and mix well.
Serve the risotto with the prawns on top adding the basil & créme fraîche sauce around it and enjoy warm.
I used this beautiful dish and jar from Lov i Listed. They have beautiful handmade stuff made in Bornholm. I got the jar as a birthday gift from Torben and Susanne the people behind this amazing store.
We paired this dish with one of my favorite natural wines from Gut Oggau: Theodora.
Rarely I travel to NeuKöln. It is quite bike ride from work and even on a taxi it takes me about 35 minutes. But my friend and foodie fellow René (one of the responsibles for Berlin Cooking Club) told me that there is a great place in that district called: Industry Standard and that we should pay it a visit.
Once I got there I was impressed of their scandinavian interior designed, decorated with great chalk drawings on the walls. The "artistic vibe" since you get there is just so Berlin!
After a glance to their menu, you can see the french and mediterranean influence.. those duck hearts seemed to be delish, though as it was not possible to get them gluten free, I had to order some other stuff. But the highlight of the evening was "the crab". You can order a whole crab that will be served to be enjoyed and slurped until only the shell is left. It was just heavenly cooked!
In this restaurant, you do not order one but several small dishes, 3 of them are enough to get you very satisfied and you can enjoy them with delicious natural and biodynamic wines or cocktails.
You need to go to Neuköln because they will keep their promise: We will feed you.
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.
A blind tasting of Bordeaux red wines at Restaurant Ni&Tyve during an early spring afternoon. We love wine, we love Bordeaux and the restaurant was unexplored by us so far. Blind tasting of wine sounds easy, right? You taste, and you either like it or not, no? Well, it's not quite that simple. We also had to describe the smell and taste, guess the area (if we could) and rate them.
We were together with far more experienced wine tasters, for sure. Wine writers from different specialty magazines and sommeliers from known restaurants and wine bars, amongst them our friend Magnus from Territoriet. Regardless of that, we tried our best to describe the seven different glasses of red wines from Bordeaux. In the end we rated them, and to no surprise, when the identities were revealed, it turned out Andrea's favorites were the three most expensive wines.
We also learned about the bacteria "Brett" or Breattanomyces. A fault in wine that can both add flavor to the wine or ruin the wine completely. Young wines can get more complexity and/or an aged character from Brett. When a wine is spoiled by Brett it smells of horse manure or a musty basement, and it may have a metallic taste. This could of course be confused with cork taint as well, which makes it even more difficult to distinguish.
After tasting we went to the terrace to eat. We were served a three-course meal from restaurant Ni&Tyve and we enjoyed red, rosé and white wine from Chateau Rauzan Despagne. They come in plastic bottles (PET), which is very handy e.g. when you are traveling to your cottage or going to a picnic. The bottles are less heavy and can't be broken. The wine is quite cheap, but still with a good quality to it. We tasted the Chateau Rauzan Despagne Bordeaux rouge too, and in July that will be released in a three liter bag in box for NOK 450.
Anders picked to no surprise the entrecôte with béarnaise sauce and fried potatoes. He asked for rare and they managed to cook it correctly. The meat was decent, the fat was soft enough so you could eat it, and the sauce was rich and tasty. The potatoes were ok, but the mushrooms and green beans were a bit boring.
Pop-up restaurant! The word is so hot it hurts. Still a fairly new concept in Oslo, although the trend is slowly and steadily growing thanks to influence from cities like Copenhagen and Stockholm. Svinepels is a new pop-up restaurant that caught our interest earlier this year. When they announced a dinner at Seeds in Oslo a month ago, with a 10-course tasting menu and drinks to match, we just had to go check it out. Seeds is a backyard bar and club, and is part of Mesh - the coworking space in Tordenskiolds gate. They have a lot of events, concerts and DJs playing. The musical element of this evening was Jay Nemor.
Svinepels consist of Magnus StÃ¸re and Even RÃ¸mo. Neither of them are educated chefs, they're simply two friends interested in food and fascinated by the modern restaurant experience. Eating out has become almost theatrical in execution. The experiments in the Svinepels kitchen are based on the latest trends that Magnus and Even pick up from the top restaurants around the world. Both in terms of ingredients and presentation.
This specific evening had the coming of spring as topic, and was a reflection of Mother Earth facing the Northern hemispehere toward the sun and all the life that wakes from hibernation. Martin Kloster from Moestue Grape Selection attended the event and served drinks to match each course.
"Risotto kan vÃ¦re godt, men husmÃ¸dre vet bedre" - Porridge of grains with carrot and VÃ¤sterbotten cheese. We ate a nordic risotto at RelÃ¦ in Copenhagen last summer, which inspired us to make our own recipe of sunflower seed risotto as well. You'll find it on the blog. A nice twist from Svinepels to use Swedish cheese in stead of parmesan.
"De de franske kaller petir four, som egentlig bare er munch" - Brown cheese tart, freeze dried apple and macaron with seabuckthorn. Maaemo serves a brown cheese tart too, but this was more similar to a traditional cheese cake and very tasty! Seabuckthorn taste amazing and Svinepels has obviosuly gathered that it is very trendy as well.
Svinepels pop-up was a nice experience. The food, the drinks and the music put together made it a great evening. We wish the team good luck with future events, and encourage them to work even more with the flavors and contrast, but also the presentation of each dish. In terms of price they match restaurants in Oslo like Kontrast, Pjoltergeist and Bon Lio. That means expectations from guests are pretty high as well.
To the left as you exit Torggata towards the adventure bridge. In a narrow venue in Hausmannsgate, just opposite of the church Jakob, a new French restaurant called Rôtisserie has opened. It may not come as a surprise that they are cooking a lot of their food in a rotisserie. Skewered or hung meat is cooked in an oven while it rotates and cooks evenly in its own juice.
The restaurant manager Loris welcomes us as we enter. He asks whether we would like to sit at a table or along the marble counter facing the chefs working the kitchen. An easy choice, we sit down at the bar, which has very comfortable chairs and the best view. "A glass of wine to start?". "Yes, please, recommendation?" "How about Le G de Guiraud?" Perfect. We study the menu.
A simple and short menu and a simple and short wine list. We love it already. Almost every wine is offered by the glass, and almost every glass is priced below 100 NOK. The menu has three starters, the choice between three cuts of meat for the main dish and various side dishes. Lastly, some specialty desserts from pastry chef Constance Charpentier.
The best thing about this place is that the kitchen will be open till at least 23.00. Too many decent restaurants these days close their kitchen around nine or ten. Pjoltergeist has been our only go-to-place for late night snack. At least now we have a new good alternative.
Profiteroles filled with ice cream and topped with warm chocolate sauce. On the sides are some petit fours. One filled with custard cream. The choux pastry is perfectly crispy and airy. The only part we would improve here is the ice cream, and Loris explained that they are working on that and will make their own ice cream soon.
Did you check out our post about Colibri? The new Peruvian restaurant of Andrea's dad in Germany. One of the dishes he serves is Arroz Con Pato, which means Rice With Duck. We made it at home recently, and here is the recipe for you to try as well.
2 duck legs
125 ml sunflower oil
0,5 liters of dark beer
3 shallots, minced
5 garlic cloves, minced
100 ml ají cream or 4 pureed chilis
1 tsp ground cumin
1 jar of cilantro paste
2 liters duck or chicken broth
3 cups white rice
1 red bell pepper, diced
1 cup canned corn
Salt & pepper
1 chilli to decorate
Huancaina or rocoto sauce
Heat a cast iron pot to medium-high and fry the duck legs until golden and crispy, about 2 minutes on each side. Cover with aluminum foil and set aside. Some people marinate the legs in beer overnight, but this is optional.
In the same pot, add the chopped shallots and garlic and fry until transparent. Add ají and cumin, and let it cook for 3 minutes more. Add the cilantro paste, duck broth, beer and the duck. Flavor with salt and pepper and cover the pot. Let it cook for about 30 minutes on low heat.
Remove the duck leg from the pot and cover in aluminum foil again. Measure the liquid to see that you have 1.5 liters. If not, add more water. Then add the rice, diced red bell pepper, corn and the stock. Cover the pot and cook for 20 minutes on low heat. Turn off the heat, and after 5 minutes stir the rice with a fork.
To crisp the duck skin again, either use a torch or pop it in the oven on 250 degrees C with your grill program activated. Plate with the rice first and a piece of duck on top. Optional garnish can be salsa criolla and huancaina on the side. We made salsa criolla by soaking thinly sliced red onions together with jalapenos in lime. Garnish with chili and edible flowers.
We enjoyed this Peruvian treasure with a Chianti Classico from Chioccioli. Super tasty and easy to drink with a hint of dark berries. It was very refreshing together with the hotness of this dish.
I was born and raised in Peru, a great culinary country that also happens to have the biggest Japanese community in Latin America. If you grew up in Peru you would know the term "Nikkei". It is the Japanese immigrants and their descendants. This meeting of cultures in Peru resulted in the wonderful "Nikkei cuisine" - a fusion of Japanese and Peruvian food. The dishes and ingredients of Peru are combined with those of Japan and prepared in accordance with the methods of both kitchens.
On Sunday, Anders and I attended the "Nikkei Evening" at restaurant Aymara. The restaurant, which we have written about before, is actually a Latin American restaurant - and not strictly Peruvian like it has been portrayed. However, this night was dedicated to Peru and Japan in combination. Rodrigo Belda & Kim Daniel Aronsen from Aymara teamed up with Jonathan Romano from Jonathan Sushi, as well as Record Vinimport. Rodrigo told us we can expect more of these mashups of cuisines and meetings of different restaurants during the year. We are looking forward!
In one of our many trips to Mathallen in Oslo we came across this new brand of Danish products called Nordisk Køkken. We immediately fell in love with many of the oils and condiments they were selling. However, we also had to try their "kartoffel" soup, or potato soup. We usually like to make stuff like that from scratch, but this looked very tempting and the brand seemed to be very focused on quality ingredients. It is all organic and natural without gluten, preservatives or artificial additives.
Since we wouldn't be making the soup ourselves we decided to pimp it! With lobster!
"Kartoffel" soup by Nordisk Køkken
1 big lobster
1 glass of white wine
2 spring onions
Salt & pepper
This is how you pinch it down
Separate the lobster meat from the shell. Remember that there is meat everywhere in the lobster, even the small legs. Considering the price of a lobster it is worth putting some work in to getting it all out. Set the meat aside. Cut or break the shell into smaller pieces. Fry the shell in a pan with some oil for a few minutes. Then add 1 glass of white wine and let it simmer in the pan and reduce to about 1/3.
Meanwhile; heat the potato soup in another pot, and chop some spring onion.
Once the broth is ready, strain it and add it to the soup. Taste with a squeeze or two of lemon, pepper and a pinch of salt (get it?).
Distribute the lobster meat in each plate equally, pour soup over and decorate with spring onions.
Drink an awesome wine to this dish! Like this Bouchat "Fin de Presse" orange wine that we got from Rødder & Vin in Copenhagen.
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.
You start of two days in advance by making a brine for the turkey; a salt water bath. Fill a big container with enough water to completely cover the turkey. Then add 50 g salt per liter water. In our case we used 20 liters of water and 1 kilo salt. That was enough to cover a 5,5 kilo turkey. You can add some lemons for flavor.
Why on earth give the turkey a bath you ask? The reason is simple. Salt binds water. In the brine the turkey will absorb some of the salt. This salt will later in the process help to bind the natural juices in the meat when the turkey is cooking. Temperature is still key. If you overcook the meat it will get dry. We recommend 68-71 degrees C for the turkey breast. Due to residual heat the turkey will keep cooking even after you remove it from the oven. To achieve the perfect temperature you actually have to take it out of the oven at 63-65 degrees C.
We made the complete family recipe of Andrea this time, with two different stuffings. First you debone the turkey so it looks like this.
Follow the previous recipe for the white stuffing. You find it here.
250 g chicken hearts
250 g chicken liver
250 g ground beef
2 cloves of garlic
Handful of walnuts
1/2 white bread soaked in milk
Salt and pepper
Fry the onion and garlic until transparent. Add all of the meat, and fry until done. Add the bread to the mixture and blend well. Sprinkle the chopped walnuts over and remove from heat. Finally add the egg once the mixture has cooled slightly.
Stuff the turkey with the dark stuffing first, then the white stuffing on top. The order is important because the dark stuffing goes with the dark meat, and the white stuffing goes with the white meat. Sew the turkey openings together, butter them well and cook in the oven for an estimated 30 minutes per kilo. If you have a thermometer, follow the instructions above. Enjoy with an awesome sauce and mashed potatoes with celery root.
The wines consumed this evening, including the '71 Barbaresco.
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...