Saturday, April 07, 2007

Another leftover story: Making a potato and asparagus soup, leftover style

Serves 2

I made a delicious leftover soup from the leftover baked potatoes and leftover asparagus tips, the stock. All this would have been trown into you bin, but will now be a dinner of one for two days. And what to do with the money you just saved? Travel perhaps!

100 cl/2 pts of chicken stock
150-200 grs / 5-8 oz of already oven roasted potatoes
100 grs / 3 oz of already baked asparagus tips
3-4 tbsp of sweet chili sauce
10 cl / 3 fluiz oz of single cream (10%)

Head chicken stock, add oven roasted potatoes and asparagus. Blend until smooth in a blender. Add cream and chilisauce, and reheat. Simmer for 5 minutes.

Another leftover story: Leftover asparagus stalks

If you buy whole asparagus, you will have to peel off the hard fibers on the lower part of the stalks , or you can bend the stalks until they snap. The breaking point marks where the tender green part ends and the woody lower end of the asparagus start.

Do not throw these ends away. Split the stalks in two, and put them in the stock and allow to simmer for 2-3 hours. Remove them from the stock. Take a spoon and scoop the delicious inner core and dispose of the skin. You will find that they have the same delicious taste as the top.

Another leftover story: Making a good stock

Remember the boneless chicken? Ofcourse you do. What was left of the carcass and bones is delicious as a base for good chicken stock.

I made my stock of the bony bits of the two chicken, adding 3 pints of water and 3 cubes of chicken stock. I did not have much greens to add, but I used some leftover woody asparagus stalks.

Allow to simmer on a very low heat for two to three hours reducing the liquid by 1/3. Take out the asparagus and carcass, and cool down quickly. Store in the fridge for dinner the next day.

My Boston Memories: Shopping

I am in Boston every year, to visit family and friends. There are information on restaurants, hotels, foodstories and sights in the Boston area here on Enjoy Food & Travel.

See all my stories on the area Boston here!

Shopping in Beantown - see where to go here!

Chicken breast stuffed with blue cheese and sundried tomatoes

Serve with fried potatoes, steamed green beans tossed in olive oil and garlic. Use cooking juices for moisture.

Chicken breast stuffed with blue cheese and sundried tomatoes

Bake in a medium hot oven, 180-200C/ 350-400F for 30-40 minutes until the breasts are cooked through.

Chicken breast stuffed with blue cheese and sundried tomatoes

Susanne Koch served this delicious dish, that she had learned from collegues at the University of Oslo.

Ingredients (Serves three)

5 chicken breasts
10 slices of streaky bacon
150 grs / 5 oz of mild blue cheese, crumbled
100 grs / 3 oz sundried tomatoes in oil, sliced

Make an incision into the breasts, place them between two sheets of cling film, and flatten them using a mallet. Remove the clingfilm, place each breasts on two slices of bacon. Place blue cheese and sundried tomatoes on the flattened breasts, and roll the breasts and the streaky bacon into a small roulade. Place in an oven proof dish.

Marques de Monistrol Reserva Rosé, Brut

A perfect pink partydrink

Pink sparkling wine is great, and the Spanish producer Marques de Monistrol, situated in Penedès south west of Barcelona, has made a partydrink fit for the festive occasion.

The wine is a blend made from 50% monastrell (or Mourvèdre) grapes and 50% pinot noir. It is dark pink in colour and as the bubbles burst on you pallet, you are brought aromas of forrest berries, apple, flowers and a hint of herbs. I served it with my creole chowder, but I think this wine was too subtle for such a spicy dish, but served with prawns, fish or shellfish it would be perfect. Or why not with strawberries.

Marques de Monistrol Reserva Rosé, Brut is a perfect pink partydrink!!!

Coming up:
- Faustino I Gran Reserva 1996 (Rioja)
- Montecillo Crianza 2002 ((Rioja)
- Gremillet Brut Cuvée des Dames (Champagne)

Catamayor Tannat-Merlot 2004

Inexpensive and uninteresting

I had never enjoyed a wine from Uruguay before, and I dis some research and found that this country is the fourth largest wineproducer in South America. It is produced by Bodegas Castillo Viejo, in Las Piedras in the department of Canelones.

It contains 35% merlot and 65% tannat, a grape predominantly grown in the south of France. Tannat is used to produce the exclusive brandy from Armagnac.

Well, it did not have the round and rich aromas I have found in wines made from the merlot grape. It was more like an italian wine, with blackcurrant, and cherry aromas, and it had a bitter aftertaste. It was not a wine after my taste.

Friday, April 06, 2007

My Boston Memories: Where to eat

I am in Boston every year, to visit family and friends. There are information on restaurants, hotels, foodstories and sights in the Boston area here on Enjoy Food & Travel.

Read all my stories from the Boston area here

Information on where to eat in Boston?

See reviews on the following restaurants here on Enjoy Food & Travel:
Luigi & Roscoe's
- John Harvard Brew House
China Pearl

Goose Foi Gras

I served foi gras as a starter with a bottle
Château Haut-Claverie 2001, a heavenly combination!!

Making a creole chowder

Creole chowder - deliciously warm and colourful for the cold season!

Making a creole chowder


I call this a chowder, but this soup is rather an eclectic affair. I base it on a range of different, based around the Holy Trinity of Creole cooking, red pepper, celery and onion. It has a very rich taste, and a golden yellow colour. Try it!

To make the creole chowder you need.

35 grs/1,3 oz of spanish chorizo, diced
4 cloves of garlic, minced
40 grs/1,35 oz of celery, sliced
40 grs/1,35 oz of baked red peppers, sliced
40 grs/1,35 oz of red onions, diced
1 sachet of Sazón Goya con Azafran
20 cl / 0,5 pt of water
80 grs/2,7 oz of crayfish tails in brine
80 grs/2,7 oz of octopus in brine
20 cl. / 0,5 pt brine
2 tbsp sweet chili dipping sauce
5 cl / 3,5 fluiz oz cream
80 grs/2,7 oz
1 pinch of cajun spices

Fry the onions, garlic and chorizo in hot oil and fry until golden. Then add red peppers, celery and the Sazón Goya con azafran. Fry lightly. Add water and brine and allow to simmer for 5 minutes. Blend until smooth in a blender.

Add chilisauce and cajun spices to your own taste, and add cream. Add crayfish and octopus and allow to warm through.

Making a creole chowder

Real greek octopus in brine

As I visited my local Lidl shop, I found that they had Greek products in, not part of their standard selection. I bought ten cans of the Eridanous octopus in brine and tomato sauce. Delicious in my creole chowder.

Making a creole chowder

Sazón Goya - a great ingredient

This is sadly something I cannot get here in Oslo. Sazón Goya con Azafran is produced in the US, by Goya Foods, and gives a delicious taste and colour to my creole chowder. So as I use the small sachets in my food, I know that I have to wait another year to get some more.

Read more on the Goya Sazón products here

Chicken roulade with two fillings

And here you have the result. Chicken roulade with red pepper, chorizo, and mozarella. The other roulade is filled with asparagus, mozarella, italian mortadella, and mustard. Served with fried potatoes, and oven baked potatoes. Great stuff!!

Thursday, April 05, 2007

My Boston Memories: On Enjoy Food & Travel

I am in Boston every year, to visit family and friends. There are information on restaurants, hotels, foodstories and sights in the Boston area here on Enjoy Food & Travel.

See all my stories on the Boston area here

For more on historic Boston see the following articles:
- The Freedom Trail
- The Paul Revere house and the Pierce-Hirchborne house
- The Ebenezer Hancock house

Fillings for a good chicken roulade

I love to use different fillings for the roulade. Here are two!

Filling 1 - Spanish

1 large roasted, deskinned red pepper
75 grs/ 2,75 oz mozarella, thinly sliced
50 grs / 1,75 oz spanish chorizo, thinly sliced
Salt, pepper, mediteranean herbs

Cut the roasted pepper, making one or two sheets, place thinly sliced mozarella and chorizo on top. Add salt, pepper and herbs. Roll into a roulade. Use string to tie it up.

Filling 2 - French/Italian (Picture)

25 grs / 1 oz sweet mustard
5 slices of Italian Mortadella (2 if large)
4 asparagus tips
75 grs/ 2,75 oz mozarella, thinly sliced
Salt, pepper, mediteranean herbs

Spread mustard, cover it with the mortadella, the sliced mozarella and place asparagus tips on top. Add salt, pepper and herbs. Roll into a roulade. Use string to tie it up.

Place in a very low oven (100C/215F), for four hours - and go for a walk.

Keikos Japanese chicken

I have a good friend, Tove Vestøl, that lived in New York in the 80's. A good friend of her, is Keiko, currently living in New York. She is Japanese, and Tove got a traditional recipe for roast chicken from her.

It was delicious, delicately ginger flavoured, and very crispy, served with a salad, and rice and three different chilisauces. Yum!

Thank you, Keiko!

PS! She promised me the recipe, and I will ofcourse share it with you here at Enjoy Food & Travel!

Wednesday, April 04, 2007

Food stories from A-Z

An extraordinary dinner on an ordinary weekday (Cured Meats, Risotto, and Fruit Salad), Oslo
Around the world in an hour

Barcelona - foodstories
Barcelona - foodstories - An abundance of seafood, Barcelona
Barcelona - foodstories, Bacallà - a Scandinavian speciality, Barcelona
Bergen Food Hall and Fish market, Bergen
Biff á la Lindström, Oslo
Breakfast at El Fornet d'En Rossen, Barcelona

Chinatown, Boston MA
Couscous at Un Escale à Marrakech, Marseille
Crispy Chines Poultry, Chinatown, Boston MA

Dawn of the day of the duck, Oslo
Délice de Canard and Sauternes - What a way to start a meal (Vatnebu gård)
Delicacies in the wilderness, South Africa
Dining on the train - A story of lost glamour (Oslo-Tvedestrand)
Dinner at Giants Castle, October 1st (South Africa)

Eating at "Coquillages" (desserts day 1 and 2), Marseille
Eating at "Coquillages" (Duck breast with dried porcini mushrooms), Marseille
Eating at "Coquillages" (Fried salmon with creamed green pepper sauce), Marseille
Eating at "Coquillages" (Moules Farcies Provencal style), Marseille
Eating at "Coquillages" (Oven baked oysters with herb and garlic butter), Marseille
Eating at "Coquillages" (Salad with seafood and salad with baby squid), Marseille
Eating at La Coupole (Ducks legs in peach sauce, with fried aubergines and roasted potatoes and leeks), Marseille
Eating at La Coupole (The Gourmand Salade), Marseille
Eating at La Coupole (Honey and lavender glaced Duck Breast with grape sauce), Marseille
Eating at La Coupole (Lasagne with white goat cheese and smoked ham), Marseille
Eating at La Coupole (Salmon Raviolis with a creamed leek sauce), Marseille
Eating at La Daurade (The Bouillabaisse), Marseille
Eating at La Daurade (Profiteroles au foi gras de canard), Marseille
Eating at La Daurade (Sorbets), Marseille
Eating at La Fonda - desserts (crepe with chocolate sauce), Barcelona
Eating at La Fonda - desserts (Greek yoghurt with honey and nuts), Barcelona
Eating at Los Tapetes de Gaudí (Tapas), Barcelona
Eating at Santamonica (Duck Confit with Calvados Sauce), Barcelona
Eating at Santamonica(Foi gras de canard with fruits and armagnac essence), Barcelona
Eating at Santamonica (Sole fish filled with spinach and toasted almonds), Barcelona
Eating at Siddharta (Beef skewers), Barcelona
Eating at Siddharta (Chicken skewers), Barcelona
Eating at Siddharta (Pizza with rocket), Barcelona
Eating in Barcelona - Les Quinze Nitz (Carpaccio of beef), Barcelona
Eating in Barcelona - Les Quinze Nitz (The suquet de peix), Barcelona

Fair for food heroes - Farmers market in Oslo, June 10th 2007
The food market at La Rambla, Barcelona
Food Markets in Marseille - baking bread for 200 years, Marseille
Food markets in Marseille - fish and shellfish, Marseille
Food markets in Marseille - Rue Longue des Capucins, Marseille

My grandmothers and my mothers recipe books, Oslo
Great story on Berlin Street Food, Berlin
Grocery shopping at Estcourt (South Africa)

Halloween, Oslo
Hjortetakksalt - more information

Ice cream from Bakken Øvre, Løten
Icelandair - the food
In Memory of the Dead, Oslo
In the land of Danish pastry, Copenhagen
Italian specialities, Quincy Market, Boston

Jack Daniels Tennessee Whisky, an American classic

Keikos Japanese chicken, Oslo
Knutstad & Holen - A culinary oasis, Hamar

The lobster - the Cardinal of the Sea
Lucullian delights, a scrumptious Italian experience
Lunch in Zululand, Hammerstein, South Africa
Luxurious foods, the world of truffles

May 17th - as the day progress, Oslo
May 17th 2007 - in retrospect, Oslo
The Mediterranean Cuisine
More Goodness inside (Pietermarizburg, South Africa)

New England fish chowder, Fisherman's net at Quincy Market, Boston MA
New Years Eve 2007, Oslo

One rainy summer evening on the island, Brønnøya, Asker
Open sandwiches - a Scandinavian Food story, Oslo

A perfect duck breast, Oslo
Perfect food for the festive season? Call the Mummy-helpline!

Reypenaer VSOP 2 Years - A helluva cheese
NEW: Ribbe med surkål, Oslo

The Samui Institute of Thai Culinary Arts, Koh Samui
Seafood, Quincy Market, Boston MA
Serious home cooking, New England
Serving Danish Pastry to the citizens of Copenhagen since 1879, Reinh. van Hauen
Sherry, Cider, and Thai Chili - Sweeteners in savoury food, Oslo
Shopping in Barcelona - say cheese!! Barcelona
Shopping in Barcelona - unedible food at Effeti Natural, Barcelona
Shopping in Barcelona - Xocoa - To chocolate heaven and beyond! Barcelona
A short introduction to my grandmothers recipebook, Oslo
Sweet delicacies at Rue de Tongres, Brussels





Waking up the fairy in the Absinthe, Barcelona
What a swell party this is......., Oslo
What happened to poor little piglet? Barcelona




My Boston Memories: Bars and restaurants

I am in Boston every year, to visit family and friends. There are information on restaurants, hotels, foodstories and sights in the Boston area here on Enjoy Food & Travel.

See all my articles from the Boston area here!

For a drink or something to eat in historic Boston, I recommend:
- Green Dragon Tavern, established 1773
- The Bell in Hand, established 1795
- Ye Olde Union Oyster House, established 1826

Another great hangout is the Bull & Finch, close to the State house. It is the inspiration of the TV success Cheers!

Oslo off the beaten track: Telthusbakken

By Old Aker Church, you find Telthusbakken. It is a street climbing the steep hill from the Aker River to the church and to the Cemetery of Our Saviour.

This street used to be a part of the old pilgrim route from Oslo to the grave of King Olav the Holy, at Nidaros Cathedral. Along this street you find beautiful old wooden buildings dating back more than a 100 years. The name Telthusbakken comes from the existence of a large canvas house producing tents for the army that existed around 1700.

Oslo off the beaten track: The Church of Old Aker

The Church of Old Aker is the oldest church building within the borders of Oslo. It is situated on Akersberget overlooking the old street of Telthusbakken. Under it you find the oldest silver mines in Norway, dating back to the viking era.

It may go back as far back as 900 years, and is said to have been built by the old norse king Olav III Kyrre in 1080. Old Aker Church is a beautiful example of Romanesque architecture. It is well worth a visit.

It is an old myth connected to the church and the caves underneath it. It claims that a dragon rests in a cave under the church, and that it guards a treasure. In the cave there are said to be four pillars of gold holding up the church building. The stories says that from time to time you can see a sulphurous steam coming out of the cave from the sleeping dragon.

Trampal Pardina 2005

A very light white wine

This Spanish wine is made from 100% Pardina, an Italian grape variety, a genetic mix of the varieties Sciamblese and Sultania nera. It comes from Extremadura in southwest Spain. This was a very light and fruity white wine, maybe too light.

This wine was dead cheap, by Norwegian standard, costing a little more than €7. I served it to a pungent creole fish soup. This wine was definetely not a match. If you are going to enjoy it, do so with some strawberries, or serve it ice cold on a hot summers day. It may be better then. This was however the only time it will be served by my table.

Coming up April 5th

  • Catamayor Tannat-Merlot 2005 (Uruguay)
  • Marques de Monistrol Reserva Rosé Brut (Spain)

Tuesday, April 03, 2007

My Boston Memories: Hotels and inns

I am in Boston 1-2 times a year. I have much information on the Boston area, both restaurants, hotels, foodstories and sights here on Enjoy Food & Travel.

See all my articles from the Boston area here!

Looking for a nice place to stay:

Dinner in style

Chilimarinated tenderloin of pork á la Wellington

The romantic dinner, on a plate

Bôn Appetit!!

Dinner in style

Chilimarinated tenderloin of pork á la Wellington

If you really want to impress with little effort, this is the way to do it. With an ever tender and succulent tenderloin of pork (one of the leanest piece of meat you can ever eat), baked in ready made puff pastry, frozen rösti potatoes, baked asparagus and baby tomatoes.

Turn down the light, light some candles, put on some sexy music and pour a glass of velvet, an Allesverloren Touriga Nacional. What are you waiting for?

Ingredients (serves 2)
1 tenderloin of pork (750 grs / 1 1/2 lbs)
125 grs/4 oz of streaky bacon, sliced
4-5 tbsp thai chili dipping sauce
1 sheet of fresh puff pastry (Sara Lee)

Fold the sliced bacon over the tenderloin, use some string to fasten the bacon on the meat. Fry in a lightly buttered non-stick pan until brown. Bake in a medium hot oven 150C / 300F, for approximately 1 hour. Allow the meat to cool down.

Brush a generous amount of sweet chili sauce on the meat. Place meat on a sheet of puff pastry. Brush edges of pastry with beaten egg to seal the pastry. Use excess pastry to form leafs, flowers, or other ornaments.

Place package in a hot oven (200C / 400F) with frozen rösti potatoes. Peel asparagus, place with potatoes and add some oil, salt and pepper with the tenderloin, and bake for 1/2 hour. Follow baking process as puff pastry burn easily.

Serve with cream sauce with mushrooms.

Got some puff pastry leftovers - use it as thickener. More on how to use your leftovers here