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Ystad: Söderberg & Sara
http://www.soderbergsara.se
http://www.soderbergsara.se
Three quick dipping sauces
We made fried chicken a few weeks ago. So, so delicious. And I happen to love my own recipe for it, so go ahead and try that!
This time, we made some simple but fun dipping sauces to go along.
Per wanted honey-mustard, I wanted ranch and I knew our guests would like a bbq sauce so.. well, let's get to it!
Honey Mustard:
100 ml mayonnaise
100 ml mayonnaise
1 tbsp honey
2 tsp Dijon mustard
1 tsp American yellow mustard
1 tsp apple cider vinegar
pinch of salt
pinch of dried tarragon
pinch of black pepper
Smoky BBQ:
100 ml ketchup
1 tbsp Worcestershire sauce
2 tsp brown sugar
1 tsp apple cider vinegar
½ tsp American yellow mustard
½ tsp Dijon mustard
¼ teaspoon garlic powder
2 tsp brown sugar
1 tsp apple cider vinegar
½ tsp American yellow mustard
½ tsp Dijon mustard
¼ teaspoon garlic powder
pinch of black pepper
pinch of salt
pinch of cayenne pepper
tiny splash of liquid smoke
tiny splash of liquid smoke
Ranch:
100 ml turkish or greek yogurt
1 garlic clove, minced
1 tbsp buttermilk (I use Swedish filmjölk)
2 tsp mayonnaise
1/2 tsp lemon juice
pinch of salt
pinch of black pepper
pinch of sugar
pinch of Italian seasoning (I used basil, tarragon, rosemary & oregano)
For all of these sauces, the method could not be simpler. Add, stir. Completely fool-proof!
Quick vanilla ice cream
I was desperate to try my new Chef'n Sweet Spot Ice cream maker - I love it by the way - so I whipped up a quick vanilla ice cream base. None of that tempering-egg-yolks-leave-overnight-business! A custard base ice cream keeps a lot better, but since the Sweet Spot only makes a single serving, it doesn't really matter. I also like the slightly cooler mouthfeel an egg-free ice cream gives.
I used two vanilla beans since I have a bunch to use up - but one will do. And yes, I know, the photo doesn't look very vanilla because apparently I didn't manage to get a photo of a plain bowl. This had stirred in cherry compote and is covered by sone homemade magic shell. Yum!
Quick vanilla ice cream
6-8 servings
500 ml cream (full-fat)
250 ml milk
150 g sugar
tiny pinch of salt
2 vanilla beans, scored and scraped
1 tsp vanilla extract (can be omitted, but is nice)
Heat half the cream with the sugar, salt and vanilla beans. Stir over medium heat until the sugar has dissolved. Pour onto the rest of the cream and milk, and the vanilla extract. Chill completely before freezing in whatever ice cream machine you have.
Sockeye or King Salmon?
Both wild Sockeye and wild King salmon are in the market now, and available fresh and will be until late September or early October. Both types of wild Pacific salmon are a true delicacy, and very healthy. They are high in omega-3 fatty acids and vitamin D and low in omega-6 and saturated fats. But King salmon is sometimes as much as twice the price of Sockeye. So which variety should you choose?
In Northern California most of the King salmon comes from California, Oregon and Alaska. The local King salmon is exceptionally rich and has a creamy texture. It has a mild flavor, and is almost slightly sweet. But it’s the buttery texture that makes it so prized. It’s the richest in fat.
Sockeye salmon often comes from Alaska. It’s generally less expensive than King salmon, because it’s harvested at a smaller size and takes less time to grow. It’s also very rich, but has a more intense flavor and firmer texture.
While both fish are delicious and can be used interchangeably in recipes, I seared two pieces to compare them side by side. Looking at the raw pieces you can see the King salmon is paler and thicker, the Sockeye brighter orange, almost red, and thinner.
For me, King salmon was truly king and worth the higher price. The Sockeye has a deeper red color, and a stronger, almost nutty flavor. But if you cook the King gently, you’ll achieve a custard like consistency that is unparalleled.
Both are delicious seared, but I would recommend using Sockeye if you want to make gravlax. It’s color, flavor and texture hold up well to the salt and sugar marinade.
The King is best served very simply to highlight it’s delicate flavor and luxurious texture. I made a compound butter with white miso, honey and orange zest that complemented the fish beautifully.
Friday July 25th, 2014, King salmon will be on sale at Whole Foods for just $11.99 per pound. Enjoy it!
Disclaimer: My thanks to Whole Foods, they supplied portions of King salmon, I purchased Sockeye salmon for this taste test.
Coco-cardamom balls
I'm not into raw food per se but I'm always on the lookout for yummy stuff... If it happens to be good for you, or at least not totally bad, that's a bonus. I'm at my hungriest in late afternoon, and I need to keep some sort of healthy snack at hand. I recently made these little balls from coconuts, almonds and dates, and they turned out to be delicious! Sort of like marzipan, sort of like cookie dough! And they come together in a few minutes, and keep for several days. They freeze well, too.
Coco-cardamom balls
100 ml almonds
150 ml coconut flakes (unsweetened)
15 dates
Pinch vanilla powder
Pinch cardamom
2 tbsp coconut oil
You do need a food processor. Start with the almonds - process until finely chopped. Add coconut flakes, dates, vanilla, cardamom and the oil. Process until you have a uniform mass.
Roll into little balls - this will be a little bit difficult as the "dough" is quite crumbly, but pinch and roll and you'll get there. Refrigerate, and they will firm up as the coconut oil goes solid again.
If you like other goodies like these, here's a good book to check out! Smarta Sötsaker ("Smart Sweets") by Ulrika Hoffer. It's a tad bit preachy, and the recipes are not super exact, but there are some great ideas in here. And lovely photography, too.
You do need a food processor. Start with the almonds - process until finely chopped. Add coconut flakes, dates, vanilla, cardamom and the oil. Process until you have a uniform mass.
Roll into little balls - this will be a little bit difficult as the "dough" is quite crumbly, but pinch and roll and you'll get there. Refrigerate, and they will firm up as the coconut oil goes solid again.
If you like other goodies like these, here's a good book to check out! Smarta Sötsaker ("Smart Sweets") by Ulrika Hoffer. It's a tad bit preachy, and the recipes are not super exact, but there are some great ideas in here. And lovely photography, too.
News from Microplane
Microplane has sent me some goodies - really awesome, sharp goodies. I've been using their graters for years, and while I love them and use them often, I was dismayed when two of mine decided to break at virtually the same time! Both had plastic framing and that's what broke - not too surprisingly after hard use, but still, disappointing. These ones, however, are part of the Gourmet series and there's no plastic, meaning there's really nothing that can break.
I use the fine one for garlic, ginger, chocolate, and citrus zest, mostly. The large one is great for cheese, although I also have an older ribbon grater that's pretty nice. The large one can also do things like carrots, cucumber (perfect for tzatziki) and many other things.
The third thing in the photo is Microplane's new mandolin slicer! It's nice and sturdy but it's main feature is that it has a removable julienne blade. Basically it's a small extra attachment, that makes perfect long ribbons of food. While not in use, there's a storage place for it in the back of the slicer - very handy.
I don't think I need to tell you that all of these are super sharp and should be handled with care. Nothing for the kids! :-)
Make way for Éclairs!
Cupcakes are cute and affordable and remind many people of their childhood birthday parties, but they were never a favorite of mine. That’s not to say I don’t have a favorite pastry from childhood. I do. It’s the éclair.
Growing up I always scoured the bakery case for chocolate éclairs The crunchy eggy pastry, the creamy filling and chocolate glaze were much more appealing than any sugar cookie or cupcake. Their appeal has not diminished and In recent years I’ve had some very memorable éclairs including a massive one at Cake Love in Washington DC and delicate skinny ones glazed with matcha and black sesame at Sarahau Aoki in Tokyo.
Though the oblong pastry made from pate a choux and filled with pastry cream and originally called the Petite Duchesse has been around since the 1800's, according to some reports I read last year (from David Lebovitz, The Independent and even the Financial Times) éclairs have become quite trendy in Europe recently. They certainly haven’t hit critical mass here yet. But perhaps that’s about to change.
Though the oblong pastry made from pate a choux and filled with pastry cream and originally called the Petite Duchesse has been around since the 1800's, according to some reports I read last year (from David Lebovitz, The Independent and even the Financial Times) éclairs have become quite trendy in Europe recently. They certainly haven’t hit critical mass here yet. But perhaps that’s about to change.
Last week I got a chance to meet the James Beard award-winning pastry chef Johnny Iuzzini as he kicked off his “Éclair Diaries” a motorcycle adventure to find inspiration for 8 new éclairs for the Le Meridien hotels. As part of the program, each hotel will offer modern versions of three signature éclair flavors – coffee, chocolate and vanilla in addition to one locally inspired flavor created by Iuzzini.
In San Francisco he shared his coffee cardamom éclair topped with bits of edible gold leaf, crunchy chocolate balls and nibs and a bit of flaky salt. The coffee cardamom eclair recipe will be in his upcoming cookbook. After his kickoff at the Le Meridien he was heading out to visit bakeries including Craftsman and Wolves as well as local farmers markets and a distillery and to forage with Chef Daniel Patterson, all to get his creative juices flowing. What will the San Francisco éclair be? We will just have to wait to find out.
In San Francisco he shared his coffee cardamom éclair topped with bits of edible gold leaf, crunchy chocolate balls and nibs and a bit of flaky salt. The coffee cardamom eclair recipe will be in his upcoming cookbook. After his kickoff at the Le Meridien he was heading out to visit bakeries including Craftsman and Wolves as well as local farmers markets and a distillery and to forage with Chef Daniel Patterson, all to get his creative juices flowing. What will the San Francisco éclair be? We will just have to wait to find out.
With different fillings and toppings, there might be infinite variations of the eclair. Much like, you know, cupcakes.
Lamb Meatballs & Creamy Risoni
Yummy dinner idea, from Swedish dairy giant Arla's new summer cookbook. The original idea was to make oblong meatballs, fry them, and then thread on skewers and heat on the grill, but I'm certainly not heating up the grill just to re-heat a little meat. Seems wasteful to me. So, we did small meatballs instead and then placed them on skewers.
Completely optional, of course. I thought it would entice our kids but.. well. Not so sure that worked. Dante ate five before we served the pasta, but after that, he wouldn't touch them. Titus had a tiny bite and declared that he didn't like them. Oh well. I loved them!
Lamb Meatballs
500 g lamb mince
1 red chili
zest from 1 lemon
2 garlic cloves, minced
100 ml milk
1 tsp salt
2 tbsp fresh mint, finely chopped
2 tbsp fresh coriander, finely chopped
butter to fry
Mix everything together, and shape small meatballs. Fry in butter until cooked through. Serve on skewers if you want to, or not - it's totally up to you.
Creamy Risoni
1 onion, finely minced
2 garlic cloves, finely minced
1 tbsp butter
200 ml risoni (rice-shaped pasta)
1000 ml water
salt
1 tsp olive oil
Melt the butter, and gently fry the onion and garlic for a few minutes until softened and fragrant. Add the risoni, water and salt, and cook for ten minutes. Drain, and stir in the oil. Serve with the suggested toppings. (If you don't have picky kids, serve on a large platter. If you do though, I suggest having the toppings in separate bowls...)
Toppings:
crumbled feta cheese
finely chopped flat-leaf parsley
pomegranate seeds
cucumber
toasted pine nuts
New Gluten-Free cookbook
I have to tell you about a marvelous baking book called Nytt Fikabröd! (Fikabröd means.. well, cakes and cookies and anything you'd have with a cup of coffee, basically. Nytt means new.) The authors, Jessica Frej and Maria Blohm, have already written about bread but have now made this new book as well. It's not out yet, but I've seen a review copy - and what can I say? It's good news for all gluten-intolerant people out there. It'll be released on August 8.
I've tried one recipe from it so far, and it was a huge success. I won't give away the recipe - but perhaps I can publish a version of it later on.
Brown butter chocolate balls
Browned butter makes everything better - even the eternal Swedish favorite chocolate balls. Browning the butter makes the flavors much more intense and caramelized. Yummy!
Brown butter chocolate balls
110 g butter
50 g dark chocolate
400 ml oats
110 g sugar
1/2 tbsp vanilla powder
3 tbsp cocoa
3 tbsp espresso
salt
To decorate:
Pearl sugar or coconut
Place the butter in a small saucepan, ideally one with a light inside color. Heat until it's caramel-colored, or maybe a little bit deeper. It will smell heavenly.
Chop the dark chocolate and place in a bowl. Pour over the hot butter, and wait for a minute. Stir until smooth. Next, stir in the oats, sugar, vanilla, cocoa powder and espresso, and a little pinch of salt.
Place in the fridge to firm up, then shape very small balls and roll in pearl sugar. Some prefer shredded coconut, I'll leave that up to you.
To decorate:
Pearl sugar or coconut
Place the butter in a small saucepan, ideally one with a light inside color. Heat until it's caramel-colored, or maybe a little bit deeper. It will smell heavenly.
Chop the dark chocolate and place in a bowl. Pour over the hot butter, and wait for a minute. Stir until smooth. Next, stir in the oats, sugar, vanilla, cocoa powder and espresso, and a little pinch of salt.
Place in the fridge to firm up, then shape very small balls and roll in pearl sugar. Some prefer shredded coconut, I'll leave that up to you.
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