Sunday, May 31, 2009
Desserts of the Desert: Fried Ice Cream
Thomas Jefferson returned to America from his stint as ambassador to Paris in 1789 with handwritten ice cream recipes and his own ice cream making equipment.
Soon after his return, Jefferson had an icehouse built at Monticello so he could indulge in making ice creams and water ices the year-round. It's believed that he might have possessed fried ice cream recipes obtained from France.
During Jefferson's 1801-09 presidency, one White House dinner guest wrote that he enjoyed an unusual ice cream served "in the form of small balls, enclosed in cases of warm pastry" and that it was "very good, crust wholly dried, crumbled into thin flakes." It is perhaps the earliest North American reference to deep fried ice cream recipes.
Today, we are still captivated by this tasty, gourmet treat that is hot and crusty on the outside and cold and softly melting on the inside. Santiagos uses sugar encrusted red chips to surround the cold tasty delicacy.
Saturday, May 30, 2009
Fajitas
cooked with chili, coriander and cumin, grilled peppers, avocado,
tomatoes, cheese and sour cream.
Friday, May 29, 2009
More ice cream news
Since summer is almost here, it seems everyone is launching new ice cream flavors. Here are two really refreshing options, from two of my favorite brands. Häagen-Dazs has something called Ice Cream Smoothie Raspberries & Summer Berries (apparently there's a mango-apricot option as well, haven't tried that) which is a really nice mix of ice cream and sorbet, swirled together. I loved this! I wish there would be more flavors though - and especially something citrus-y.
Ben & Jerry's have two new sorbets, swirled with fruit sauce. I tried Jamaican Me Crazy which is pineapple sorbet, pineapple chunks, and passionfruit sauce. I *love* pineapple, so this is right up my alley. It's a little on the sweet side though, and I wish it had slightly more acidity. Their other flavor is Mango-Berry Swirl, and I haven't tried that. Yet. I will.
Thursday, May 28, 2009
A great idea
Gateau is one of my favorite bakeries, and conveniently close enough for us to get breakfast bread from them on the weekends. My favorite bread is called Grand Blanc, a huge sourdough bread.
A while ago they decided to launch these crisp little chips - it's basically the day-old bread (I'm guessing what didn't get sold), sliced super-thin and toasted with olive oil and sea salt. And what a great idea indeed. They're completely addictive and incredibly delicious - on their own, with cheese or with dips or salsas.
Tuesday, May 26, 2009
Lemon Curd
Lemon curd - well, you can buy it at the store, but home made is so much better. Some recipes are more involved - this is not. It'll make a small batch, but still plenty. This is so easy I actually whipped it up with the baby on my arm!
Do try it with homemade mini pavlovas (using the same number of egg whites, as it happens), whipped cream and some fresh strawberries. It doesn't get much better than that.
Lemon Curd
(printable recipe)
about 200 ml
4 egg yolks
150 g sugar
100 ml lemon juice (two lemons made just enough)
zest from one lemon
70 g butter, diced
Beat egg yolks and sugar until really fluffy. Add with the lemon juice, lemon zest and butter in a heavy saucepan and heat gently. Whisk all the time. When the cream is almost boiling and thickened, remove from heat and keep whisking until cooled down. A cold waterbath makes this much faster. Place in the fridge before serving, as it will firm up a little bit more that way.
Recipe in Swedish:
Lemon Curd
Monday, May 25, 2009
Sunday, May 24, 2009
Good-bye at Berlin and B1
One person received her dish ten minutes before the other dishes. I've noticed that Korean restaurants often serve food with no regard to timing. I don't know how many times I've eaten my appetizer with my main course or while my husband watches me hungrily. The reason? Since Koreans normally share dishes (pancheon, grilling meats, etc.), timing is unimportant. We joked that our friend should not wait for our meals to eat. As the oldest person at the table, she was suppoed to eat first by Korean culture!
We shared two pitchers of sangria. In Korea, the younger person should pour drinks for the older person. You should never pour your own drink. Here is one of our designated drink pourers:
After dinner we strolled to B1 to meet the guys. (They were having their own dinner.) We drank Suburbans (my friend's signature drink from her bartender days) and snacked on a cookie gift box from Shinsegae Department Store:
Breakfast in a Crock-Pot?
This is so cool! You put all of the ingredients in before you go to bed, set the cooker on low, and then in the morning you wake up to a hot breakfast that cooked itself.
BBA: Light Weat Bread
My proof box! This works so well. I microwave a small cup of water for about 5 min. Then, I stick the dough in with the now boiling water and it proofs perfectly.
Looks pretty good huh? Read on :(
Still looks pretty good...
Eeek! We can't make sandwiches out of holey bread. So here is my question for all you bread bakers out there What went wrong? I think I have narrowed it down to two possible culprits.
A: I do not have bread flour only all-purpose so in order to get the gluten-high that makes bread so tasty I added some wheat gluten. Here is my first thought, maybe I added too much? We did the calculations so that the flour would be about 16% gluten, but maybe we were wrong.
B: Sometime after the proofing before the shaping the dough did not deflate all the way (didn't get totally punched down) and thus when it was shaped a giant air bubble got trapped? What do you think? Please, let me know.
At least all is not lost this bread made fantastic croutons!
One thing I didn't mention is that this bread tasted INCREDIBLE!! It was quite possibly the best sandwich bread I have ever had the privilege of tasting.
Weekend Baby - errr - Cat blogging
Hamlet, really wanting to be on Per's lap, and not caring that the baby happened to be there, too.
Klara and Kelly carefully watching the baby.
I promise to not show you too many baby photos here, but we have set up a separate blog for Titus for those who might be interested. (It's linked from my profile.)
Saturday, May 23, 2009
Jamie Oliver designs kid's menu for Swedish hotel
Scandic Hotels, which are all over Sweden, are working with Jamie Oliver to create a new kid's menu. I've seen it, and it looks pretty good! (In fact, I'd say it has a leg up on most of the grown-up hotel menus I've seen.) I got to try the dish above, which is meatballs, pasta, broad beans, parmesan and a tasty tomato sauce, and it was really nice. The dessert is "smush-ins", which is a bowl of plain ice cream and a wide variety of toppings for the kids to pick and mix. Nice!
How Scandic came about asking Jamie is pretty funny. Apparently they had a conference, and had an exercise where they had to imagine that if their hotel chain was a person, who would it be? And apparently they came up with... Jamie. I'd have loved to hear the reasoning, and even more the phone call to Jamie to explain it...
Friday, May 22, 2009
Lamb Ribs with Quinoa Clementine Salad
When I bought half a lamb last fall, lamb ribs was one of those cuts I really didn't know what to do with. It ended up sitting in the freezer for a long time, but eventually I decided to just try slow-baking them with some ready-bought barbecue sauce. Incredibly delicious! The ribs don't hold a whole lot of meat though, so you need a lot of them to feed a crowd.
The salad is great with this - a nice, light counterpart to the intense meatiness of the lamb. It would also go well with a piece of grilled salmon or chicken. If you can't find clementines, oranges or blood oranges would be equally nice.
Lamb Ribs
No need for measurements. Just pop all of your lamb ribs into the oven at 125°C for 3-4 hours. Brush occasionally with barbecue sauce, and keep baking until the meat is tender and easily separating from the bones. Clean the meat from bones and gristle, and mix with some extra barbecue sauce.
Quinoa Clementine Salad
(printable recipe)
Serves 2
100 ml quinoa
handful green olives, chopped
75 g feta cheese, crumbled
3-4 tbsp pistachios, coarsely chopped
50 g sunflower sprouts
2 clementines, peeled and diced
1 avocado, diced
1 tbsp olive oil
1 tbsp white balsamic vinegar
Rinse the quinoa really well to get rid of any bitterness, and boil in salted water for 10-12 minutes. Rinse with cold water, drain and mix with all other ingredients. Serve with the lamb.
Recipe in Swedish:
Quinoasallad och lammrevbensspjäll
Thursday, May 21, 2009
Chapchae
Ok. This is probably not at all authentic Korean chapchae - let me just say that. In fact, I'd love to hear about your versions of chapchae, because while this was very good, I'm sure it can be even better! I love the bite of the noodles, made from sweet potato starch - they were easily found at the Asian supermarket I went to, and they're really what's essential for this dish. I think you can pretty much free-style it from there, to adapt this to your own favorite noodle dish. I didn't stray very far this time, but will definitely add some more flavors next time - maybe some garlic and ginger...
Chapchae
(printable recipe)
serves 2
2 carrots, thinly sliced
150 g mushrooms, sliced
200 g noodles made from sweet potato starch (dang myun)
1 yellow onion, thinly sliced
100 g snow peas, sliced
200 g beef, in thin strips
cooking oil
2 tbsp japanese soy sauce
1 tbsp sugar
salt
black pepper
Boil the noodles according to package instructions and drain. Fry the meat and veggies in a little bit of cooking oil, and mix together with all other ingredients.
Recipe in Swedish:
Chapchae
Tuesday, May 19, 2009
Asparagus season
It's time for asparagus! I've made this excellent omelet so far, which has smoked ham, asparagus and feta cheese. Delicious!
Obviously not doing a lot of cooking right now - but Per is, and it's great to be pampered like this. I absolutely love the baby life right now, it's wonderful and so much better than I could ever expect. For those wanting more baby pictures, I'm sure I'll be posting occasionally but we'll also set up a separate baby blog when we have the time. For now, there's a Flickr set of photos here.
Monday, May 18, 2009
Cake decorating class!
A few weeks ago, Lena and I attended a cake decorating class at Jungbo Gard, a beautiful place about an hour from central Stockholm. It was great fun - we all made "pillowy" cakes, and I have lots of photos to share with you.
We started with store-bought layers, and several fillings - blackcurrant, coffee, caramel, caipirinha and white chocolate.
My cake - chocolate layers with caramel and coffee mousse.
I wanted a square pillow, so I cut the cake into a slightly rounded square, and colored a mixture of sugar paste and marzipan for the covering.
I like a really thin cover, so it's less sweet. It can make some of the filling show through though!
Lena, covering her blue cake.
More cakes being covered.
Most of us made buttons and ribbons as well.
Lena, showing how to make the indents for the buttons.
Some added tassels, too.
Jungbo Gard also has a gorgeous cottage for rent in the summertime! I'll try to get you some more info on that, as many readers ask me for nice places to stay when they're here.
Sunday, May 17, 2009
Daegu Olympic Triathlon
In retrospect I should have given him the meal. I didn't eat it. Concentrated calories and simple sugars are best directly after a race. From what I've seen at Korean races, people either don't know or don't care about optimal recovery. Perhaps the Korean post-race meal is for celebration, not recovery. In which case, the meal was perfect!
Hwaguesa Temple
The meal was free, so I wondered how many hikers stopped merely for the food. Donations, of course, were welcome. After the meal, we headed upstairs for 1:30 of meditation. Talk about challenging. I much prefer a 4am meditation to a food coma post-lunch one!
Weekend Cat Blogging
You haven't had any cat photos for several months - sorry!
Here's Kelly - in her new summer haircut.
And before.
Klara is a big girl now - she'll be a year soon!
With her favorite "toy" - the water fountain.