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Foodbysophie

Min mat, min trädgård, mitt hotellprojekt

Month

June 2014

Breakfast in bed, skewers in the garden and live music

 

rör chiaI am a very boring breakfast person, or maybe boring is the wrong word, but I am certainly not very innovative when it comes to my own routines … For like 20 years I had a toast with cheddar cheese and homemade orange jam and tea for breakfast. After this, 9 years of toasted rye bread with Tahini, alfalfa, avocado and olive oil. Bit healthier, right?  Now the juicing thing for 6 months.

But for an  addition on a Sunday,  or as a healthy breakfast for kids,  a chia pudding is a good choice – Take it to the beach, eat it by the pool, on your balcony, in a park or why not in bed reading a book and listen to  birds singing outside….

The Chia seed is full of protein and Omega -3 and they might help to lower high blood pressure. This little Mexican super seed also slows down how fast our bodies convert carbohydrates into simple sugar and they are easier to digest than flax seeds. Do it as below with no added sugars or add a tbsp. of Maple or Agave syrup.  (Stevia works also) good for 4 servings.

Whisk 1 cup of greek yoghurt, 1 cup of Almond milk with 1/4 of a cup of Chia seeds until combined. Add 1/4 tsp. of salt and 1 tbsp. of vanilla extract. Stir again and let stand in room temperature for 30 minutes. Stir it again so the seeds are not in lumps. Pour into a glass or a small bowl. Cover and put in the fridge over night. Serve with fresh berries and maybe chopped almonds, granola, or as here with toasted pine nuts.

pudding

Today we are launching our summer afternoon’s in the garden. Chefs by the grill, fish and meat skewers with dipping sauces, cocktails. Live music on Saturdays by Alfredo Merat’s Radio Europa.

And actually, a good skewer is very much summer! Take your favorite things, here  strip loin, peppers, onion and tomatoes and another one with halibut and salmon. Put on the grill, direct heat, for around 3 minutes on each side.

Enjoy

photo (8)

A one of a kind cake, and I don’t even eat desserts

 

Bär

There are probably 50 different similar recipes and names on this cake only in Sweden, so imagine in the rest of the world. (I had it for the first time when I was around 10 in a small village up north and the name was, “Amerika Tårta” – America cake) This one is completely different than the other ones I know of. People I know have tried to make me their versions –  Called names like Britta Tårta, Pinocchio, Grand mas best… but sorry. They might have tasted good, but nothing more than a sponge cake with berries and cream.

This one is made in a very simple way, with no  heavy whipping of eggs and sugar as well as it is being baked on low temperature for hours. And it even looks a bit boring when you first take it out…

grund tarta

Stir together (or with electric mixer on low speed) 5.3 oz. (150 g) butter with 1.2 cup (3 dl) sugar. Add 4 egg yolks (save the whites) 1 at the time. Add 1.2 cup (3 dl flour) 2 tsp. baking powder and  2 tbs. real vanilla extract or vanilla sugar. End it by stirring in 3 tbsp. of heavy cream. Spread out evenly on small sheet pan that you have put parchment paper on. If you are more than 6 having it, just double it and use a full size sheet pan.

Beat the egg whites  until they turn from foamy to white and “hard” Add 1 cup (2.2 dl)  sugar and continue beating until white, thick and shiny.(or– until you can turn the bowl  upside down)

Spread out the meringue on top of the cake dough. Bake in the oven on 230 F (110 C) for around 2,5  hrs.

When ready put upside down on parchment paper and leave the bottom paper. Let cool for a while and then peel of the paper. Swop again to the plate you want to serve the cake on.

Cover with soft whipped heavy cream and a lot of berries

Enjoy

S

Amerik t plate

Farmers Market in Sag

 

Farmers Market

 The market in Sag Harbour is open every Saturday between 9 am and 1 pm. Such a nice way to pick up  the things needed for Saturday dinner. Veggies, vegan sorbets  from Sorbabes, shiitakes  (Imagine just a bowl with Penne pasta, fried Shiitakes,  olive oil, sea salt and Parmesan cheese…)  delicious Cheese  from local Mecox Bay Dairy in Bridgehampton (try the Farmers aged cheddar)  local made fudge, sea salt, breads and more. It is just so lovely and laid back

MecoxPesto

 

Stop by Buddha Berry, that just opened up the Sag Harbour location on Main Street,  for the best frozen yoghurt and pick up a bottle of organic Kambucha, more veggies, gluten free breads, or a soap from  Southampton soap company at my all time favorite Provision

Buddha Berry

Enjoy your day

Grilled Chicken with Balsamic-berry sauce, IKEA and midsummer

sås

Here at the hotel we are preparing for our yearly Midsummer lunch that is being served all weekend – Herring, salmon, strawberries and some Västerbotten cheese in between.  Almost every year we have a group of Swedes coming in pretty dresses and flower wreaths in their hair. More stylish than in this old banned IKEA commercial  For the sauce you need 2 shallots, 2 garlic cloves, olive oil, honey, balsamic vinegar and salt.

I am doing a simple grilled chicken with an addictive balsamic sauce – hope you will like it.

For 4 persons take 1 chicken (out here you can pick it up at Iacono chicken farm.) cut it in 6 pieces or buy the precut chicken parts you like the best. Take a bowl in suitable size and do a marinade by stirring together  1 cup olive oil, juice from 2 lemons lemon juice, 3 tbsp. Dijon mustard, ½ cup of brown sugar (honey will do toJ) salt and pepper.  Put the chicken in the bowl and cover or transfer it all to a sealable plastic bag and marinate for 1-4 hours.

For the sauce you start by chopping the shallots and garlic finely and let them sweat in a couple of tbsp. olive oil on medium heat. Add 1 ½ (3 dl) cup strawberries, each cut in 4 pieces, as well as 1 cup (2.25 dl) balsamic vinegar, ½  (1 dl) cup of honey and 1tsp. of salt. Bring to a boil and let simmer for about 15 minutes. In the meantime take out the chicken and remove from the marinade.  Put them on a medium hot grill and cook around 8-9 minutes on each side. As always with chicken, don’t take a risk – cook until 163 F (73 C) Taste the sauce and ad

For family style – Arrange the chicken on a big platter and drizzle over some of the sauce. Serve with plain arugula and eventually some cauliflower florets that you have boiled al dente, tastes good with the sweet and tangy sauce.

Enjoy

Best place in the Hamptons for a pre dinner glass of rosé

Wolffer

Juicing

gronsakThe first thing after returning from the gardening tour in Sweden was to rush of to Citarella to buy  organic green apples, cucumbers, mint, celery, broccoli, kale and ginger and the next morning I did my juice again after being without for 10 days.

I have been doing this juice since December and have had it for breakfast more or less every day. I know – It is a lot about the juicing thing everywhere, but the truth is that I haven’t even had the slightest little feeling of a cold since I started and I feel  alert a lively (must be a good thing) I believe a good base makes room for some excesses, don’t you ?

If you do it as often as I do you are far better off buying a juicer (Breville, Green Star or similar) It is also a very good way to get your kids to eat veggies. (Apples, carrots and ginger is a nice one) And the ones you do yourself, directly from the juicer, tastes so much better  and fuller than the bottled ones.When out here and you don’t have a machine of your own you, go to Juicy Naam,  juice bar and Healing center in Sag Harbour or East Hampton. Y

Happy Juicing

S

juice 3

Back in the Hamptons, Teamwork in the garden and halibut on the grill

Teamwork

This weekend is the weekend of the yearly event “Much Ado about Madoo” at Robert Dashs’s  Madoo Conservacy  A lovely and stunning garden to visit. The whole Hamptons are filled with spectacular gardens and ARF– Animal Rescue Fund has every year a garden tour you can buy tickets to.  Very simple, you get a map and then you drive around on your own and make your stops, usually five.  At one or two you will be served iced tea and cookies and maybe you are lucky (or not)  to meet the owners and hear them talk about their garden – Very sophisticated with a kind of old fashioned British feeling to it.

If you go to the “after tour cocktail party” at one of the houses, beware –  The ARF people they will come out with adorable rescue dogs with a green scarf saying “adopt me” on – After a cocktail or two it is easy to do so….. (Hey Pheobe)

It is a gorgeous day, the hotel is full and guests are just laying on sunbeds in the sun while we are setting the tables outside for dinner. At home tonight there will be halibut on the grill. Gnocchi with bacon, chili and basil as well as lemon aioli to go with it.

For 4 persons you need 1 package of fresh Gnocchi and 4 pieces of fluke and basil, chili, bacon and the normal ingredients to the Aioli. (And when you do the Aioli, add the lemon juice before the oil even if the recipe says something else) Boil the gnocchi after instructions on the package – Just for minutes in salted boiling water. Rinse in cold water as soon they float up to the surface. Fry 5 slices of bacon crispy and cut in small pieces. Chop 1/2 a chili fruit as well as a big hand full of basil

Right before you plan to put the Halibut on the grill, fry the gnocchi on medium heat in a cast iron pan in olive oil and a knob of butter until golden and crispy. Add the chili and the bacon.

Pat the halibut dry with paper or a towel,  and lay on foil and then on a hot grill for around 4 minutes on  on each side (depending on thickness) Toss the basil into the gnocchi, sprinkle some olive oil and sea salt over.

Enjoy

Saving a tarragon plant

image

from being totally suffocated by weed

From New York to Sweden

And straight out to my favourite place on earth

No cooking, no thoughts on recipes
– Just digging with my hands in the kitchen garden. Enjoying these beauties – Very organic and very local. As dear friends showing up every year. Every day around 10 to pick until you stop on Midsummers day every year.

Here they are
Here they are

Enjoy your day

Image

Sometimes a pizza seems like the perfect choice for a Monday night, or by all means,  as a small cocktail snack on a Friday. This one is far from a soggy, tomato sauce drenched and watery mozzarella pizza – It’s like it’s elegant cousin coming to visit from Milan.

I originally picked it up from my friend Kråke, an amazing foodie and good friend with a big heart and an Inn that has a special place in my heart. You would feel the same if you had been there. Just having a lunch in her kitchen or mingle around the wood burning pizza oven outside while chickens, dogs and peacocks surround you in a bewitching nature,  where you at dusk.  sense elves dancing over the meadows while you sip on a glass of red.

Since I am a bit lazy I usually don’t do my own pizza dough. Instead I go to the best pizza maker in town, at Red Horse Market – I know it is made with love. The best is to get the one for a small (regular size) Pizza. Just gently pulling into the required shape and put on parchment paper direct on the oven rack. Prebake for a couple of minutes on 450 F (225 C)  will prevent the pizza from being soggy.

Roast pine nuts in a cast iron pan until golden (maybe ½ cup for the size of a half sheet pan. Grate Gruyere cheese and blend with sour crème. For a half sheet pan size I would do approximately 2 cups of cheese and about the same of  (maybe a bit more) the sour cream.  Spread out evenly over the pre baked pizza and bake on the same heat until cheese is bubbly – Don’t let it burn!

Top with pine nuts, some arugula, olive oil and sea salt and cut up in “cocktail hour sized bites” or just put the whole thing on the table together with a bowl of arugula, Parma ham and other things you like and let everyone help themselves.

Enjoy

 

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