Min mat, min trädgård, mitt hotellprojekt


August 2014

Loneliness, lunch in Sag Harbor and tomatoes

sista tomat 


Last weekend of summer in a seasonal town seems to mean a lot of people trying to squeeze in all of summers expectations in 48 hours –  All things that didn’t happen, all drinks I never got to drink and all places I never had time to go to….

Also misshapps in the rental buisnees. We have several hotel guest staying over the weekend waiting to be able to return to their homes after their rentals will leave on Sunday. Finally, all seasonal workers returning to schools all over the country or to a new job in the city, or another seasonal job in another seasonal town – Leaving the rest of us with a feeling of emptiness or maybe loneliness, a bit like a left over….


Yesterday it seemed like a good day to have lunch in a still very busy Sag Harbor. Maybe the cutest little village out here. Or maybe more correct to say, the village with the biggest year around population and with this comes a bit more of authenticity. This year a lot of additions and/or changes have happened on the restaurant side. One of the new places is Harlow East. (The “Mother ship” in NYC)  Fish tacos, (I won’t eat another one for months and never again the ones with soft corn tortillas) sliders with lobster, tartine with sweet corn, heirloom tomatoes and basil (Basically flat bread) Peconic Bay oysters, a glass of Rose right on a dock with boats around you is always nice and it doesn’t always have to be about the food……

Fish tacos

Longing for routines, school start, children with homework to do and with normal bedtime hours, time to have breakfast while reading a newspaper on line, home cooking and more

A good start is these incredible good (Yes, really!) pickled tomatoes that I made with newly picked tomatoes from the garden. I was planning to do them with horseradish but ended up with star anise after tasting M’s.


Put water with 1 tsp. of salt to boil. Take the tomatoes and cut a small cross on the top of each one. Put them into the boiling water for 30 seconds. Drain and rinse in cold water and peel them (should be easy now)

Do a 1-2-3 brine – Whisk together 1 part distilled vinegar, 2 parts sugar and 3 parts water until sugar is dissolved. Add a handful of star anise and the tomatoes put in a jar in the fridge and leave for ideally 24 hrs. (They will last much longer) How much of each? Depending of the amount of tomatoes you have, but the brine should cover the tomatoes.

Eat as is, or a condiment to meat or fish, have them in a lentil salad or whatever else…


Pan fried fluke with parmesan vinaigrette and garden herbs



Happiness was to come home yesterday after work just to find a big platter with my daughters newly baked Swedish vanilla buns. Basically the same as the cinnamon buns but with a filling of a LOT of organic butter and vanilla sugar….

Happiness can also be to be served a plate of  M’s new dish: Pan Fried Fluke with parmesan vinaigrette, sautéed turnips and radishes and herbs.

To do this you will need:

  • Around 7 oz. (200 g) flounder filet per person (or any other white flat fish you can lay a hand on)
  • 1 cup (2 dl) of virgin olive oil
  • ½ (1 dl) cup finely grated parmesan
  • Juice and peel  from 1 lemon
  • ½ cup of flour
  • 2 tbsp. of butter
  • Salt and black pepper
  • A hand full of fresh herbs of your liking (I you want to go Swedish Dill is your best choice. Other can be sage, thyme rosemary or chives)


 Start by doing the parmesan vinaigrette by simply grate the peel of the lemon finely.  Stir the parmesan with the oil, lemon peel and lemon juice. Add 1 tsp. of salt.  

Pat the fish filets dry. Put the flour on a plate and add 1 tsp. of salt and ½ tsp. of black pepper and blend it.  Pat the fish filets dry and turn them in the flour so they get covered by a thin layer of the flour.

Put aside on a piece of parchment paper. Prepare the herbs and whatever vegetables you like and give the vegetables a quick boil in salted water. Keep warm while you fry the fish in a “big” tbsp. of butter on medium heat until golden. (Around 2 minutes on each side, not more)

Easy, plain and no fuss –  After another day in the “hotel world” in East Hampton that was exactly what I needed.  And actually it is one of the last days before summer season ends next Monday – Welcome fall!


Vanilla buns


Zucchini gratin with Feta cheese and Model Fit on the lawn

 Model Fit

This weekend did we have special pop up fitness class in collaboration with Intermix and Model Fit. A lot of people showed up for an hours work out with Justin and Vanessa on the front lawn. As mentioned  before, there are so many fun and different classes to choose from  in the Hamptons, (You can acctually go here just because of this) besides maybe the best of it all – the much less than ordinary walks on the beach

After the class I did a super good gratin for enjoy in the garden. Egg for protein, zucchini, onion and tomatoes for the veggie need and sun dried tomatoes, onions, feta cheese and parmesan because it is so good. I do it quite often, it works just as well as dinner on a meat free day or as a side.

For a big gratin form, serving 6 for breakfast you will need

  • 2 medium sized yellow onions
  • 3 zucchinis
  • 6 oz. (175 g) feta cheese
  • 4 oz. (100 g) sundried tomatoes (Below the best ones out here from Red Horse Market in a suitable size gratin form)
  • 1 cup (2.2 dl) of grated parmesan
  • 7 eggs
  • 3 cups (6.75 dl)of whole milk
  • Salt, olive oil and dried oregano

Gratang form Start by slicing the zucchinis in ¼ inch slices and fry in a couple of tbs. olive oil until soft and slightly brown.  Slice and fry the onions in the same way.  Put them in a greased gratin form.  Sprinkle some dried oregano on top as well as pinch of sea salt. Cut the feta cheese in sugar lump sized pieces, slice the sundried tomatoes in half and divide it all over the vegetables.

Whisk the eggs together with milk, ad a tsp. of salt and some black pepper if you want and pour over the vegetables. Sprinkle the parmesan evenly over and put in the oven for around 30 minutes. Check on it once in a while, it is ready when settled and looking beautiful and fluffy with the cheese golden and bubbly.

Let cool of slightly and enjoy as is or with for example a salad of plain arugula, olive oil and pine nuts and a glass of rose if you are in that mode other wise a green shot from Juice Press works just fine

Juice press



Högsommar i grönsakslandet- Or in other words-The pleasure of farm stands


The sweet corn is slowly arriving to the farm stands as well as the heirloom tomatoes and the most fantastic peaches you can imagine. Just to go to for example Pikes Farms in Sagaponnac, buy a peach and eat it on the spot. So sweet and juicy. Ignore that you will have the juice all over you – Just enjoy the pure pleasure of one of nature’s miracles.


And no fuss for dinner. After day’s of eating out at different restaurants I just want plain god food. And with the heirloom tomatoes fresh in mind, todays choice falls on pasta (Spaghetti) with tomato sauce. Do you thing it sounds boring?  Well it could be, but with ripe tomatoes (Read: Whatever you do, don’t make this sauce with the tomatoes available at the supermarket in January – to big, to orange and almost white inside…) and a bit of time on your hand it is magic. 

(And besides being beautiful, smell good of the very special “tomato smell”, and taste good you find lycopene in tomatoes and lycopene is a carotene that have been considered to eventually prevent against some types of cancer, mainly prostate cancer.)

Tomatoes 2

Tomato sauce

Take a couple of tomatoes, for 4 persons 1 would take 6 – 8 of them. Chop them in half and then every half in another half lengthwise and finally every half in 4 pieces.

Chop 1 garlic clove and 1 medium sized yellow onion. Heat up ½ cup of olive oil in a sauce pan and let the onions and garlic sweat on low heat until soft. Add the tomatoes and let it all simmer for maybe 45 minutes. Add a tsp. of salt, 2 tsp. of white vinegar and a pinch or 2 of sugar. Let simmer some more while cooking the spaghetti al dente.

Serve in a bowl with freshly roughly grated parmesan, fresh basil, a little olive oil and sea salt on top.


August guests, breathing & A heavenly comforting Aubergine salad


Above you see part of the team that made things work this past weekend, and August is not the easiest month to do so in East Hampton.  “Where is the sun?”; “You said it was going to be nice today!”; “The stores are packed” ; “My A/C doesn’t work, it only goes down to 63 F! I can’t sleep”;  “My dog is allergic to rain”; “Can we split this main course between the 4 of us?”;  “Can I order 4 love birds to my room?”; “Can you call an escort service for me?”  are phrases that were echoing around The Maidstone Hotel all weekend long.

For now I will go home – take a deep breath – and try to remember why I like working in this business, and all the actually nice people I meet every day. For now, I will try to just concentrate on making dinner. I been longing for this Aubergine salad all day.

  • 3 aubergines
  • ¼ (1/2 dl) cup olive oil
  • 2 thinly sliced green onions, both the white and the green part
  • 2 tbsp. capers
  • 3 tbsp. chopped mint
  • 3 tbsp. chopped chives
  • ¼ (1/2 dl) cup roughly chopped dill
  • Sea salt
  • ½ jalapeno finely chopped
  • Balsamic vinegar
  • 3 tbsp. roasted sesame seeds
  • 3 tomatoes, seeds taken out, finely diced

Lok och dill

Roast the whole eggplants on a grill until charred and soft all over. (Or in the oven on 420 F until they are very soft) Let them cool of a bit.

Roast the sesame seeds in a dry cast iron pan until golden, set aside.  Put oil, onions, chives, capers and mint in a bowl and stir it around.

Cut the Aubergines length wise and discard the seed pockets. Scope out the rest of the flesh out of the skins and divide in chunky parts with your fingers and put in the bowl.  Add dill, tomatoes, jalapeno, olive oil and 1-2 tsp. of sea salt. Gently fold it all together and finish with a couple of tbsp. of the vinegar and sprinkle the sesame seeds on top.

Fardig aubergine sallad


Blog at

Up ↑

%d bloggers like this: