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Foodbysophie

Min mat, min trädgård, mitt hotellprojekt

Month

May 2014

Chilled tomato soup in the Hamptons

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We have recently changed a lot of dishes on the menu again.  One of the new ones I love is a chilled tomato soup. Most of my memories from tomato soup consist of a warm orange colored thing you pour out of a Campbell can. Then you add another can of milk and heat it up.  If it was really fancy and served as a school lunch, there could be some pasta swimming around in it – No, warm tomato soup is not one of my favorite things. This one is something completely different and takes you in a second to a terrace in Tuscany under the shades of an old olive tree.  Or maybe to a garden here in East Hampton…Perfect for lunch or as a starter. This is should be good for 6 persons

Blanch 14 tomatoes (Fill a large saucepan with water and bring to boil. While water is getting ready, cut skin on each tomato tip cross-like with a knife; Put them in the boiling water, 6 at the time and let them boil for 30 seconds. Take up and cool in cold water and peel the skin of. Cut them in half and deseed them carefully so you have 2 clean half’s from each tomato. Put the seeds in a blender and mix until smooth. Cut the half’s in thin segments and put in the fridge.

Take 2 shallots and cut in thin rings as well as 4 garlic cloves that you chop. Heat up some olive oil in a medium size saucepan and let them sweat on low heat for a couple of minutes. Add salt and pepper and 1 cup (2.25 dl) white wine. Raise the heat slightly and simmer for around 5 minutes.

Turn of the heat and add ¼ cup (0.4 dl) sherry vinegar and 1 tsp. of sugar.  Taste – more salt, sugar? Let cool off a bit and add the mixed seeds and the segments. Cover and cool in fridge. Do it in the morning and it will be full of flavors after a couple of hours.

 

Fennel and Basil gremolata

Cut ½ raw fennel in smaller pieces and put in a blender with olive oil and mix until smooth. Ad juice from ½ lemon and a big handful of basil and mix again with ½ tsp. of salt.

Serve the soup chilled in a nice bowl, top with the gremolata. Maybe someextra olive oil, small crumbs of Parmesan and/or golden butter fried brioche croutons.

Enjoy!

Lazy mornings in the garden, ribs from the Big Green Egg and summer in East Hampton

 

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What is so special with the Big Green Egg and do you really need another grill?

I say – Yes you do. The Big (There are small ones to) Green Egg is a high–tech grill, smoker, oven, slow cooker in one. With exact controllable temperatures. The charcoal, once filled, will last you up until 8 hours.  The Egg is an evolution of ancient domed clay cookers seen as early as during the Chinese Quin Dynasty.  In 1974 a guy opened the first Green Egg Store in Atlanta after he had brought home the from  overseas.

2 years ago I had never heard of this thing and here I am eating the most delicious ribs cooked by a friend in his green egg.  Whether you just put a steak on the grill, use it to slow bake your Turkey for Thanksgiving or cook your Christmas ham in it you will be happy to have it.

The ribs were “cooked” in the egg for five hours with only salt and pepper on them at a temperature of  240 F (115 C). To go with them I had lemon aioli and a “Mediterranean” Farro salad

Farro for 4

Bring 1 ½ cup (3.25 dl)  of farro to a boil with 4 cups (9,5 dl) of vegetable broth and 1 tsp. of sea salt. Cover and simmer for around 25 minutes. Drain and allow to cool off  slightly.

Give a quick bowl to a handful of green beans, cut in 1 inch pieces and ad to the Farro together with ½ cup (1 dl) of pitted black olives, ½ cup of parmesan crumbs and ½ cup of curly roughly chopped parsley

Whisk together juice from 1 lemon, ½ cup virgin olive oil and 1tsp. sea salt and pour over the farro salad.

East Hampton, the hotels, the stores, the beaches is the same as any Memorial weekend –a lot of people and several new stores popping up. This year I saw La Perla, Kate Spade and Peleton  (and of course it is a Mecca for Celebrity spotting if you are into that)

On top of this,every single person staying at the hotel has been so nice. The whole weekend have had a good feeling – I love these long weekends where guest’s stays for several nights. There is no stress and no one is in a hurry. Lazy morning in the garden with morning yoga, breakfast’s going over to lunch. Eventually a bike ride to town or the beach and I consider myself lucky to have had so many meetings with so many interesting, open minded and fun persons on a weekend like this – Gives me hope in a day when news from Europe are very worrying. 

Below  picture of the egg and here  you can read more

Enjoy

S

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Black Bass on the grill, Kinfolk and a pearl in Montauk

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Perfect when you don’t want to work to much with dinner. If you are lucky you just picked it up from incoming fishing boats at the harbour in  Montauk. If you are a bit less lucky you go buy it at a good place. Since this is local fish out here you go for a perch if you are in Sweden. 

Take 1 – ½ black bass, depending on size, cleaned and rinsed, per person.(a good idea could be to get it deboned. Will save you some time)

Fill it with lemon slices, ½ chopped garlic, parsley, eventually some sage, some olive oil and sea salt.  The more generous you are, the better the result. Wrap it real tight in foil and leave out for 30 minutes to give it time to really be infused with all the good stuff in it.

While waiting for a while I am just enjoying my subscription here  and reading about “California Dreaming” I think I want to move to Venice…  By the way, if you don’t have the book The Kinfolk Table – Recipe’s for small gatherings, buy it if you can.  It is a truly special and beautiful book

Put the fish packages on medium hot grill (indirect heat if you use a gas grill)  for around 10 minutes. Flip side after 5 minutes.  Serve as is or just with fresh spinach and a lemon aioli. If you want to enjoy a Thursday glass of wine the bass will go perfect with this Sauvignon Blanc from Alto Adige in the northern part of Italy.

As you know since before, we are now entering the Memorial Weekend. Getting closer and you literally can feel the high energy levels surrounding us everywhere.  Unfortunately it is has been raining heavily and will continue to…  meaning no lawn will be perfect, the flowerbeds will not be weeded and maybe we won’t be able to have the yoga in the garden but I refuse to get in the worked up mood. Stress makes you ill and angry 

Enjoy

If you are out in the Hamptons now try to get one meal here when you are done with your own cooking. 

Art opening, Season starts in the Hamptons and Fiddlehead ferns

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For Sunday lunch springtime with no time to cook, or for just a lazy day, today nothing seems to be a better idea than a simple omelet with fiddlehead  ferns (they are so much this season, just enjoy them!) and Parmesan cheese.

For 2 persons  I  fry ½ chopped yellow onion and 1 cup rinsed fiddlehead ferns in olive oil in a cast iron frying pan for a short while.  Whisk up 6 eggs with ½ cup (1 dl) heavy cream (or water if) Ad 1 tsp. salt and some black pepper and pour over the fiddleheads and lower the heat sot you don’t get it burnt. Lift cooked edges of the omelet with a spatula and tilt the pan so the uncooked egg runs underneath the lifted edge. Continue cooking, lifting edges until half set. Sprinkle ½ cup of grated parmesan cheese and let it melt

 The last week has been totally crazy. Memorial Day weekend is coming closer- The weekend that officially kicks off the start of the Hamptons summer season.  Every garden needs to be perfect for being rented or for owners to move out for the summer(the sound of leaf blowers is constant) the beaches officially opens and you can’t park without the very much “coveted hard to get” beach pass. New business ideas are popping up in every corner, good and bad. New stores are opening. All the summer magazine’s is preparing their first issue with the most sought after celebrities on the cover.  Tons of launch parties is in the pipe line as well as new hot spot restaurants having opening parties with hired promoter’s bringing in the exact right click from the city. The sound of the private jet’s flying in is increasing and the one and only road is just an endless line of cars…  Besides all this it is absolutely gorgeous. Just take a bike and breathe and enjoy this very special place.

For us it has been mostly about yesterday’s yearly art opening. With Swedish, Josefin Hardinger. Happy guests, cocktails in the garden, Wölffer rose  and passed hors d’oeuvres. Yesterday we had green grilled asparagus with Parma ham and whipped brown butter, mini Västerbotten pies and mini löjrom tacos

Serve the omelet with for example plain arugula sprinkled with olive oil and sea salt. I am going to enjoy it by the pool.

S

Swedish Dreams and Aquaponic farming in Sag Harbour

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For the first time our “Swedish dreams” looks like a real ‘Dröm” and the simple difference is  ammonium carbonate ( Baker’s  ammonia)  All it took was a Flora – And now we all know that the brittle fragile little cookie called  Dream/Dröm is nothing but a hard nightmare if made with regular baking powder.

Make a big batch and keep in the freezer. With a glass of milk this is a real treat, you really don’t need the seven kinds of cookies a Swedish traditional coffee party rule states…

For Floras Dreams you need

3 ½oz.  (100 g) room temperature butter

1 ¼ cup (3 dl) sugar

2 tsp. Vanilla sugar

1 tsp. Baker’s ammonia

½ cup (1.1 dl) vegetable oil

2 cups ( 5dl)  flour

Beat the butter, sugar and vanilla white and fluffy with an electric mixer.  Add the oil. Mix the Baker’s ammonia with the flour and blend it in on low speed   Make 2 chubby rolls of the dough and cut each roll in 20 pieces. Roll them to balls. Put on sheet pans with greaseproof paper on and bake for 11 minutes in 300 F (150 C)

(If you don’t like to eat cookies you can use them to sprinkle on ice cream)

The “Hampton try out” this Sunday was brunch in Sag Harbour at Page at 63 Main They have been there for long time but have recently taken in new part owners that have invested in an Aquaponic farming system. This gives them fresh and completely organic greens for the restaurant.  In the back of the restaurant they have a green wall for show so you can see how it works. It is both interesting and an impressive investment.

Later on this spring they will open their market / Deli on the street behind.

We had Lobster BLT’s and Lump crab cake Benedict’s. The favorite of the day was, beside the very fresh Aquaponic greens, the Bloody Mary’s. The perfect balance of spices, right amount of ice, fresh selleri as well as lot of grated horseradish and that, for me, is a true sign of quality.

Enjoy

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