> > > Cod – (Kabeljau / Dorsch / タラ Tara / Morue / Bacalao / smk alqadi / Treska / Turska / Γάδος Gádos / Kele / Torsk / треска, etc, etc. 🙂 . Until a few short years ago, cod (kabeljau), and especially cod in mustard sauce was a very popular dish in Europe. It was very cheap, tasted great, […]
> > Today I got up early (7.00 am) and was determined to do exactly as I had planed last night – sort-out long overdue paperwork, do some spring cleaning, walk for hours with Bella on the beach and eat nothing but salad and fruits. Well, I guess all of this will have to wait at […]
> > Rigatoni rigate, smoked salmon and a creamy velouté – nearly impossible not to like this combination ! 🙂 After we have learned how to make a velouté in my last post, (click here for recipe), and hopefully have a few small containers in the freezer to use at short notice (just defrost in the microwave), wonderful dishes […]
> > After yesterday’s less then stellar lunch experience I needed to get something nice and satisfying for dinner. I still had some seafood from the day before, some button mushroom and small potatoes. Now this was a dish worth paying for 🙂 Season raw seafood with sea salt and sriracha sauce and saute in […]
> > Tonight I wanted to have something comfortable, belly warming, traditional, for dinner. I realize that seafood in mustard sauce might not sound traditional to some younger folks out there, but when I was a youngster, fish and other seafood in various types of mustard sauce was a commonly found item on many restaurants […]
> > Tonkatsu ! Sounds exotic and foreign ? Rightfully so. However, tonkatsu is a common japanese dish, usually served with shredded cabbage and a worcester based dipping sauce. But, if you take the japanese name and replace it with the english name, what you get is ” breaded pork cutlet”. In this version I […]
I have prepared gravlax a thousand times over the years, starting at the beginning of the 70’s when I worked in Torekov/Sweden for the first time, and usually, it comes out perfect, or at least close to perfect. It is one of those dishes which actually require an effort to mess it up. So every […]
“ “ Tonight I finally got to eat the gravlax I prepared last week. What a great tasting piece of fish. Of course, what makes it perfect is the accompanying dill/mustard sauce, without which a gravlax is not complete. Many restaurants nowadays serve gravlax with all kind of fancy sauces and condiments, which might seem […]
> > There are a few compelling reasons to make your own gravelax instead of buying it at a store or online: – Price – Fresh salmon $ 15.00 per pound versus store bought gravlax at $ 40.00 > – Ease of preparation – actual preptime about 10 minutes, curing between 3 and 5 day’s […]
> > > ” WHY ARE MOST AMERICAN BURGERS CRAP ? “ > Easy boy’s and girls, just trying to get your attention here. 🙂 But……….. For many years the American style burger was a complete mystery to me. You see, when I came to America for the first time in 1970, my “burger” senses were […]
