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| Preparing baked lobster with scallops |
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- Almond Truffles - Moroccan "Zellige" cookie variation (January 10th 2012)
I found the site www.cookingwithalia.com. Here you get to learn how to cook real Moroccan food, and I guarantee you will be intrigued by the taste of the Maghreb!
- Asian style salmon tartar (January 11th 2012)
This little clip from YouTube demonstrates an alternative, and equally easy way to prepare Asian style salmon tartar.
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- Chorizo Pasta Recipe (February 22nd 2012)
Here you have an idea how to to use any Spanish chorizo left in your refrigerator.
- Fried pangasius fillet with lobster sauce (January 15th 2012)
I invited my friend Ketil to dinner, and improvised a four course dinner. For the first time I prepared pangasius fillet, and I made the dish into a luxury feast, adding lobster, scallops and tiger prawns. Yum!!
- How to make your own Baklava (January 31st 2012)
Here is an instructional video for those of you that want to try to make your own baklava, the most classic of all sweet tasty, Turkish treats.
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- Legal Seafood's Goat Cheese Salad (March 25th 2012)
For those of you looking for a Legal Sea Foods Restaurant in Boston, you do not have to the South Shore Plaza to enjoy the delicious lobster bisque.
- Make your own medister (January 25th 2012)
Medister is not available outside Scandinavia, but it is easy to make your own. Here are a few recipes to try.
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- Pastitisio - an authentic Greek specialty (April 13th 2012) Pastitsio (Greek: παστίτσιο),
is a Greek baked pasta dish equivalent to the Italian lasagna. To make a
pastitstio one layer of meat sauce is topped with a layer of penne
rigate or other pasta in a thick bechamel sauce and cheese.
- Poulet farci (January 25th 2012)I have rediscovered medister, a Norwegian ground meat mixture made from pork. Seasoned with salt pepper, ground ginger and nutmeg it is very popular during Christmas, but can be used all year around.
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- Salmon tartar with capers (January 11th 2012)
This Salmon tartar with capers is probably one of the easiest, and by far one of the best starters I have ever made. I found the recipe on the Norwegian website www.salma.no.
- Sandwich with liverpaté with fried mushrooms and honey roasted bacon with tabasco (January 18th 2012)
I usually make a open sandwich brunch the first day of the year. As I was away for thid years New Year celebration, I decided to invite a few select friends for a late Christmas Open Sandwich Buffet.
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- Tex-MeXmas Casserole (January 4th 2012)
After stocking food for three traditional Norwegian Christmas meals I am left with a phenomenal amount of leftovers. Pork rib, Christmas sausages and meatballs fill up my freezer and ready to be used in culinary experiments.
- Topping and stew, the ultimate all-in-one solution (April 13th 2012)
On Monday I made dinner for the whole week. One large baking tray with one layer of ragù (tomato stew) topped with dauphinoise potatoes. Easy and very delicious - a all-in-one solution for a busy one-man household, really.
- Traditional Christmas Sandwich (January 18th 2012)
I usually make a open sandwich brunch the first day of the year. As I was away for thid years New Year celebration, I decided to invite a few select friends for a late Christmas Open Sandwich Buffet.
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- Ultimate pasta with scampi and scallops in cream sauce (March 7th 2012)
I love scallops. I love tiger prawns. I love pasta. Last weekend I made the ultimate pasta dish with all this goodness.
- Zucchini flowers with crab meat and yellow tomato vinaigrette (March 7th 2012)
With my new allotment I may prepare zucchini blossoms this summer. Maybe I'll try Zucchini flowers with crab meat and yellow tomato vinaigrette?
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