Cream

Pasta With Smoked Salmon In Horseradish/Mustard Cream

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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 like this one take only a few minutes from start to finish.
The reward for this relatively small effort is a dish which oozes flavor, presentation, elegance and class 🙂 All in a mere few minutes of preparation and cooking time.
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Bon Appetit ! Life is Good !

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Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Preparation :
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Heat velouté (preferably fish velouté, but seafood velouté, chicken velouté or veal velouté will be just fine), add cooking liquid from pasta if too thick

add diced smoked salmon and grated horseraddish

add diced smoked salmon and grated horseradish

add dijon mustard

simmer for one minute

add freshly cooked, al dente pasta and sliced scallions

mix well, careful not to mash-up the salmon, check seasoning

to serve, sprinkle with more diced salmon and sliced scallions

Pasta With Smoked Salmon In Horseradish/Mustard Cream

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Potato And Carrot Cream With Spicy Octopus

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This started out with the plan to make a simple potato cream soup with bacon. Soon I realized that I had no bacon in the house, so I tried to figure out another approach. Checking the cupboard revealed Spanish octopus in virgin olive oil. I also had a bunch of nice, sweet carrots. This might at first seems like an odd combination, but when you think about it – seafood, potatoes and root vegetables – surely a match made in heaven 🙂 The result was even more delicious and balanced as I had expected, so this dish will definitely be a new standby for me, either as a substantial main course or a small appetizer 🙂
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Bon Appetit ! Life is Good !
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Potato And Carrot Cream With Spicy Octopus

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Potato And Carrot Cream With Spicy Octopus

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Preparation :
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saute onions and garlic paste in olive oil

add carrots, saute until starting to caramelize, but just lightly so that the soup does not get too dark

add the potatoes

add white wine and chicken stock, season with kosher salt and cayenne pepper

simmer until carrots and potatoes are soft

blend until very smooth

add heavy cream

add sriracha and maggi seasoning, check / adjust taste

season drained octopus pieces with kosher with garlic paste, salt and cayenne pepper, saute in olive oil until heated, add finely sliced scallion

season drained octopus pieces with kosher with garlic paste, salt and a good amount of cayenne pepper, saute in olive oil until heated, add finely sliced scallion

plate potato / carrot cream

garnish the soup with octopus

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Potato And Carrot Cream With Spicy Octopus

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Potato And Carrot Cream With Spicy Octopus

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Finkenwerder Meeresfrüchte Suppe – Seafood Soup Finkenwerder Style

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Finkenwerder is part of Hamburg/Germany, famous (culinary wise) for its seafood restaurants. When I was a young cook back in the seventies, I worked part time in one of them (the name escapes me now) The restaurant was very elegant, expensive and beautiful. I remember many of the specialties we cooked there but the one outstanding dish I remember in particular was the
“Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style”
A creamy soup made of roux, a bit of tomato paste, seafood stock, cognac and lots of cream, chock-full of mussels, shrimp, cockles( herzmuscheln) and scallops. Pure heaven in a bowl for seafood lovers, then and now 🙂
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Saute fine diced onions in butter, add flour to make a blond roux, add a bit of tomato paste, saute another minute, add fish stock and simmer for 15 minutes, add cream and cocnac, simmer another few minutes, season with sea salt and cayenne pepper, add blanched seafodd, carefully stir and remove from heat. to serve, sprinkle with fresh dill leaves

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Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

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Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

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Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

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Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

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Smoked Salmon And Vodka Risotto

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I was lusting for this the whole morning, so I decided to have an early lunch today at 11.00 am.
What a great dish to celebrate a lazy Sunday with 🙂

Bon Appetit ! Life is Good !

smoked salmon and vodka risotto

saute onion and garlic in butter until fragrant

add diced smoked salmon, saute one minute

arborio rice

add rice, saute for two minutes

deglaze with vodka, season with sea salt and cayenne pepper

add vegetable stock in small quantities, just enough to barely cover the rice. Stir constantly. Add more stock as the rice absorbs the liquid. This will take about 30 minutes

add vegetable stock in small quantities, just enough to barely cover the rice, simmer. Stir constantly. Add more stock as the rice absorbs the liquid. This will take about 30 minutes

when the rice is tender but sill has a bit of a bite, add heavy cream and more diced smoked salmon. Simmer one more minute, check/adjust seasoning

sprinkle with freshly ground black pepper

smoked salmon and vodka risotto

finish with more smoked salmon and finely sliced scallions

smoked salmon and vodka risotto

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“Canned” Dinner

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I am a big fan of the notion that all food should be as fresh as possible and whenever it is practical, I try to go into that direction. But, alas, sometimes it is just NOT practical. I got home late today, Bella needed her walk right away and by the time I walked her and fed her, it was already 7.00pm. I get up at around 4.00am on weekday’s, so I was pretty beat by 7.00pm. Dinner had to be fast and furious.
Here is what I found in the cup board :
Canned tuna, canned artichokes, canned sun dried tomatoes, mascarpone, dried lasagna pasta, butter, heavy cream, roasted garlick paste and chives. Add some salt and cayenne pepper and pronto, perfect dinner in ten minutes. 🙂

Bon Appetit ! Life is Good !
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canned dinner

mise en place

saute garlic and tomatoes in butter, add cooked pasta, cream, artichokes, tuna and seasoning.

simmer one minute, add mascarpone and chives, check/adjust seasoning

to serve, sprinkle with more chives and grated pecorino romano

canned dinner

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Sauteed Vegetables In Ginger / Garlic Cream With Fan

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Last night’s dinner could have been sooooo healthy, if I’d have stuck to olive oil instead of butter and no heavy cream.
But then again, what is life without love, food and drink as good and rich as possible.
(Well, for me, anyway)
So, there you have it, an almost healthy dinner, great tasting and not too shabby looking either 🙂

Bon Appetit ! Life is Good !

For FAN (chinese steamed rice) recipe, click here

Sauteed Vegetables In Ginger / Garlic Cream

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: saute onions, grated ginger, garlic paste and baby bella’s in butter

: deglaze with white wine

: add heavy cream

: simmer until cream thickens

: add cabbage, simmer one minute

: add spinach and chilis, simmer one minute

: season with salt, cayenne pepper and maggi seasoning

: remove from heat, add bean sprouts

: sprinkle with chopped cilantro (or other herbs of your choice)

: Sauteed Vegetables In Ginger / Garlic Cream

: Sauteed Vegetables In Ginger / Garlic Cream

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Angel Hair With Morells, Shiitake, Cepes, Baby Bellas & Oyster Mushrooms In Cream Sauce

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Usually, I don’t fancy much angel hair pasta, but for these mushrooms in a light,
creamy white wine cream they were the perfect pasta to be paired with 🙂

Bon Appetit ! Life is Good !
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Saute Onions And Mushrooms In Olive Oil, Add Wine And cream, Reduce. Add Pasta , A Bit Of The Pasta Water, Salt, Pepper And Grated Aged Gruyere. If Too Thin, Add Cheese. If Too Thick, Add Pasta Water. Sprinkle With Chili Flakes And Cilantro.

Angel Hair With Morells, Shiitake, Ceppes, Baby Bellas & Oyster Mushrooms In Cream Sauce

Angel Hair With Morells, Shiitake, Cepes, Baby Bellas & Oyster Mushrooms In Cream Sauce

Angel Hair, Morells, Shiitake, Cepes, Baby Bellas, Oyster Mushrooms, Cream, White Wine, Onion, Garlic,
Olive Oil, Kosher Salt, Cayenne Pepper, Aged Gruyere, Chili Flakes, Cilantro.

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Cream Of Potato & Onion With Chorizo, Chilis & Aged Asiago

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Thank the Lord for A/C, otherwise we could not eat soup in this smoldering hot weather.
I just love soup, and this is such a good example of what a good soup should be :
Tasty, good texture, exciting 🙂

Bon Appetit ! Life Is Good !
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Cream Of Potato & Onion With Chorizo, Chili’s & Aged Asiago

: Cook Potatoes In Saltwater

: Saute Onions & GarlicIn Duck Fat

: Add Onions To Potatoes, Blend With Stick Blender, Season With Salt, Maggi And Cayenne

: Saute Spicy Italian Sausage, Chili’s, Scallions

: Ladle Soup Into Soup Plate, Top With Garnish & Asiago

: Small Portion / Appetizer

: Large Portion / Main Course

: Cream Of Potato & Onion With Chorizo, Chilis & Aged Asiago

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Italy Meets Sweden : “Coppa Ham & Janssons Frestelse”

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If there is one potato dish that I don’t want to live without, it is surely janssons frestelse. I can eat them for breakfast, lunch , dinner and anytime between. My version is slightly different from the traditional, since I like to use garlic paste in the mixture, as well as finely grated asiago cheese both in the mixture and sprinkled on top of the breadcrumbs. As for the fish, I use both pickled herring and / or anchovies, whatever is available from the cupboard. Frestelse can be perfectly paired with many food items, as well as eaten by them self as a solid foundation for a bit of alcohol on a party night, as I have encountered them the first time so many years ago (1973) in Torekov, Sweden.
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Coppa Ham & Janssons Frestelse

: Coppa Ham & Janssons Frestelse

: Janssons Frestelse

: Coppa Ham

Ingredient’s :

Potatoes, julienned
Onions, julienned
Pickled herring, finely diced (substitute with anchovies if preferred)
Heavy cream,
Garlic, paste
Bread crumbs,
Butter,
Kosher salt,
Cayenne pepper,
Asiago cheese, finely grated (optional)
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Method :

Saute onion in butter until translucent. Mix all ingredients except bread crumbs and half the cheese (if you use). Butter a baking dish, add potato mixture. Sprinkle with breadcrumbs and cheese. Add some butter cubes. Bake in 375 oven until potatoes are done and top is golden brown. Enjoy 🙂
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Bon Appetit ! Life is Good !
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Seafood In Whole Grain Mustard Cream

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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 whole butter until halfway cooked, add cooked seafood, saute until heated through, remove from pan, set aside. Add
Garlic paste, saute until fragrant. Deglaze pan with white wine, heavy cream and juices from the sautéed seafood. Simmer and reduce until a light sauce has formed. Remove from heat, add mustard and lemon juice, check seasoning and adjust if necessary. Return seafood to the pan, return to heat until heated through. Make sure you don’t let the sauce simmer anymore or your seafood will get tough and dry. Serve with basmati rice or sautéed potatoes. (I did place sautéed parsley potatoes and garlic mushroom on the bottom of the plate but forgot to take the picture before topping them with the seafood. If you look closely, you’ll see a potato peeking out under the crayfish in the last picture) 🙂 >
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