Min mat, min trädgård, mitt hotellprojekt


November 2014

A Little Gratitude and Rosemary Biscuits (or, The Best of Thanksgiving)


I like thanksgiving – it is all about gratitude and feeling grateful.  No stress, no gifts,  just cooking. There is something comforting and meditative about having the big bird in the oven, and every

15 minutes open it to pour bouillon over it for almost five hours. And all more important, spending time together, having a nice meal and thinking about how much we have to be grateful for (rather than what we are lacking).

Aside from the turkey, my favorite thing on our table this year was rosemary biscuits with whipped oney butter.

The recipe is super easy and doesn’t take more than five minutes.  You can even bake them and freeze them for another day – Imagine your happiness when you find them there on any gloomy morning you need to spice up, or when you need something for the spontaneous dinner party you are planning

For 10-12 biscuits, you will need:

  • 2 cups of all purpose flour.
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 ½ cup of heavy Cream
  • 1 tbsp. sugar (can or maybe should be skipped)
  • 3 tbsp. of melted butter.
  • 1 tbsp. of dried rosemary (optional)

Preheat oven to 425 F. Put parchment paper on a baking pan. Melt the butter in a small saucepan or cup. Set aside.

Mix all dry ingredients well in a large bowl. Fold in the cream. Put the dough on a surface you have flowered and press it to a thickness of ¾ of an inch.  Make rounds, with for example a drinking glass (around 2 inches in diameter (4 cm) Gather the dough scraps and do it all over again until you used it all.

Brush each biscuit generously with melted butter. Bake until golden (around 12 minutes) Serve right away with honey butter, normal butter, jam…

Whenever you need Inspiration on going more green


Tommarps trädgård

This can actually be quite hard in a seasonal town like this. The temperature is falling under 35, the Farmers Markets are closed and Waldbaum’s (The everyday go to store) doesn’t even carry organic canned tomatoes. How inspiring is that?

It is also amazing when thinking how much things have changed over the last decades. 15 years ago we had an absolutely fantastic  kitchen garden, seen on the above picture, at Tommarp Gårdshotell. It was designed by Simon Irving (Läckö Castle). Not only was it the most beautiful one (and almost the only one in it’s size)  but it also generated so much for us to use. The problem was then that the chefs rather bought their  onions, leeks, basil, kale, rhubarbs, tomatoes, beets and whatever was growing at the time instead of being grateful to out gardener who worked so hard.  At that time more of a headache instead of an advantage very few chefs at the time had the oppurtunity to work with.


Kyle 2

Out here you can go to Topping Rose House in Bridgehampton to be inspired.  A beautiful hotel and restaurant with a farm on the property producing the main part of greens being used in the kitchen.

I was there with some colleges from Sweden the other day and we got a full tour by their Chef de Cuisine, Kyle Koening. Freezing cold and windy but so inspiring to walk around and eat a baby carrot right from the ground and hear him talk about what they are doing and how important it is. I do believe we need for the greens to be the major part on our plates and have the meat/fish like an ad on instead of the other way around.

After Topping Rose,  head over to Sag Harbor. Here you find Provision, a store that makes you happy just by entering it.  By everything you need, from ecofriendly detergents, vegetables,  dog foo, gluten free bread, ice creams, dry produce, crackers andmagazines.  Or just have a coffe or lunch in their organic simple restaurant incorporated in the store.

Provision tavla

Provision tidningar


Kale chips and Zagat Long Island

Kål med krydda

Zagat is doing a big survey of Long Island restaurants, the first one in years. If you want to vote on your favorite out here in the Hamptons go to   Can be done until January 15th. (Always have a Zagat guide in your bag)

Trying to get the youngest one like something else than chips. This is today’s variation on a bag of “Lace”

Kale chips

  • 1 head washed and dried kale
  • 10 rinsed big kale leaves, divided in the size of a chip
  • 2 tsp. of each sea salt
  • 1 tsp. of garlic powder and chili powder
  • 2 tbsp. olive oil

Heat the oven to F 275 (150 C). Remove the ribs from the kale and cut the leaves in around 1-inch (2.5 cm) pieces. Lay them on a baking sheet and toss with the oil and seasonings until evenly covered. Bake for 20 minutes and then turn them and bake for another 20 until crisp. Squeze a couple of drops of fresh lemon juice over if you like.

Enjoy (My son did not)

Long Island Restaurant Week and Oysters at EHG

Ostron med löjrom

Denna vecka kan man gå på restaurang I hela Hamptons och betala $28 for en tre rätters. Det är bra, restaurangerna fylls en vecka under en annars tyst perid. Visserligen mest kyckling, lax, oh kyckling igen ..Hamnar du hos en riktig snåljåp så har de delat de vanliga brödbitarna i två. (Gör man promotions så gör man, att vara dumsnål brukar inte bli bra)

Restaurant week in the Hamptons. A three courses dinner for $2 is a good deal, even if it’s mostly chicken and salmon and chicken again….. The restaurants fills up for a week and you suddenly feel alive again in an otherwise very quiet period.

Kommer du hit kan du få en löjromstaco och Shauns grillade ostron. Även om jag egentligen gillar ostron bäst som de är (och bättre ostron än här ute finns inte) så är dessa en bra omväxling. Lägg ostronen på grillen, vänta till de öppnar sig.Toppa med en citron beurre blanc och gräslök. Elller ostron med löjrom….

If you visit us a Löjrom taco and Shauns grilled oysters with lemon beurre blanc and chives will be among your choices. Put whole oysters on the grill, after a couple of minutes they pop. Top off with the sauce and finely chopped chives. Or maybe osters with bleak roe…

EHG ostron

detta ställe, upscale diner i East Hampton ser ostronen  ut som ovan, fantastiskt goda.  ”Oyster St Charles, fritterade ostron med krämig spenat och en kronärtskock och citron aioli.

At This place, the only upscale diner in East Hampton they serve the amazing “Oysters St Charles – Fried on hte half shell with creamed spinach, artichoke and lemon aioli”

Hudini and Tetris having a meal by the fire and Eggs Benedict at brunch,

egg B

Ett hotel är inget hotel om det inte har en hundmeny, eller? Här ser ni Hudini och Tetris framfor brasan efter att ha avnjuttit en ”Vegetarisk Chihuahua” och en ”Beagle”.


A hotel is no hotel if it hasn’t a dog menu? Here we have to little “darlings” resting after enjoying the Vegetarian Chihuahua and a Beagle from the dog menu in front of the Fire place. Crazy? Maybe…Just as subscribe on a bark box arriving for your darling once a month with various dog treats and toys seems a bit crazy to me.(Does dogs really like Quinoa treats?) But to be a hotel in the Hamptons that acctaully welcome dogs is nice since so many is travellling with their pets.

En massa brunchgäster, live music by Alfredo och Eggs Benedikt, (Bästa brunchrätt jag vet)  och helt plötsligt 2 gäster som skulle gifta sig i kyrkan tvärsöver gatan som kom på att de hade glömt det här med vittnen. Det blev dagens romatiska fix. (Om ni ska gifte er i East Hampton är St Lukes ett fint val)

A lot of guests for brunch, live music by Alfredo and Eggs Benedict (Best brunch dish I know)  and suddenly having to help two guests who was getting married but had forgot the thing with witnesses.

St Lukes

Eggs Benedict for two

Traditionally served on a toasted English muffin but this is one of the worst bread types I know. When reading the list of ingredients you see what I mean. Choose a toasted piece of Sour dough instead. (As always, avoid processed food)  I just have them on a bed of arugula, add ham, bacon or smoked salmon if you want. (Or just on some newly harvested asparagus that time of the year)

Start by putting around 3 inches (10 cm) water in large saucepan or deep skillet to boil. Lower the heat so it’s just simmering. Add a tsp. of salt and 2 tsp. of white wine vinegar.

Then prepare the hollandaise sauce:

2 room temperature egg yolks from large eggs

¾ tsp. salt

¼ tsp fresh grounded black pepper

Cayenne pepper, just a pinch

6 tbsp. butter

Put the egg yolks in the blender with lemon juice, salt, pepper, cayenne pepper and process on low for 15 seconds. Melt the butter in a sauce pan. Remove the small insert lid on the blender, with the blender on low slowly add the butter and blend for about 30 seconds until thick.

Choose what you want to serve your eggs on and prepare the plates with toast, arugula with a little olive oil and sea salt, asparagus….

Time to poach the eggs. I do 2 eggs per person. Break one at time in a small cup. Hold the cup close to the surface of the simmering water and just let it slide into it, you can do two at a time. Let them simmer until the white are completely set, between 3-5 minutes depending on how you want the egg yolk. Lift up carefully and let drain.

Put the eggs on top of your toast, the salad or asparagus and drizzle the Hollandaise on top.


Classics in the City, Halloween and Beuf Bourgignone

tur till NYC

En tur till NY med en natt på Ritz Carlton, Central Park South – En fin höstdag med sol är det underbart och jag älskar hästarna. Klassiskt och så djävla proffsigt. Ett underbart Afternoon tea i lobbyn – Ren hotellkärlek. Middag på lika klassiska Waverly Inn på Bank Street, bättre miljo hittar man inte och inte heller mysigare kvarter. Maten funkar – klassiskt, lite tråkigt, vällagat och för stora portioner. Denna kväll var kycklinglever moussen bäst. Sedan hem till Halloween trick or treat på Cooper Lane in East Hampton. 2 kg godis kånkades hem samtidigt som den lyckliga gjorde ett  deal och sa att han inte skulle äta något med socker i på 2 veckor.


A nigh at  Ritz Carlton Central Park South –  A sunny NY day with the park and the horses it is unbeatable for me. Classic and so professional, I love to sit in the plush sofas in the lobby and enjoy some Afternoon tea and just look at guest and staff – Pure hotel love. Dinner with the same classic theme, Waverly Inn on Bank Street. Best NY ambience to be found. The food works – Classic, a bit boring, well prepared and to portions way to big. Chicken liver pate was the best dish of the evening, And after this home to Halloween and trick or treat at Cooper Lane in East Hampton. Ending with my youngest carrying hom 4 lb. of candy and his three friends just as much.  I am jsut waiting a day or two before he forgets about it and I can through it all away. 

Waverly Inn

Men nu är det  den 1 november  och det regnar det i East Hampton.  Temperaturen  har droppat till 6C. FInns bara 1 sak att gora och det är att laga en Beuff Bourgignone och läsa min dotters blogg.

Today, November 1st it is raining in East Hampton (fits the date I think) and temperature has dropped to F36. Only one thing to do – Start a Beuf Bourgignone and read my daughters blogg

For 6 persons you will need

  • 6 ounce (175 g) piece chunk bacon
  • 2 lb. chuck roll/Högrev (1 kg) cut into 2- inch cubes
  • 1 big sliced big yellow onion
  • 2 tbsp. flour
  • 1 tbsp. tomato paste
  • Salt and Pepper
  • 1 bottle red wine, Burgundy if you have
  • 3 cups (8 dl) beef stock
  • 4 cloves finely chopped garlic
  • 2 bay leaves
  • 1 tsp. thyme
  • 20 small pearl onions
  • Butter
  • 5 parsley sprigs
  • ½ lb (250 g).mushrooms (quartered)
  • ½ cup (1 dl) roughly chopped parsley

Pat the beef dry and sauté in some butter until nicely browned on all sides, (a few at a time) and transfer to a big cast iron braiser. Wipe out the pan. Cut the bacon chunk into sticks around ¼ of an inch (0.5 cm) thick and 1 inch (2 cm) long and sauté the bacon sticks until browned. Transfer to the braiser with the meat. Same thing with the onions, sauté until slightly browned and add to meat.

Powder the flour over the meat and onions and stir around so it covers evenly. Add the wine and the beef stock as well as parsley sprigs, thyme, tomato paste, garlic and bay leaves and 2 tsp. of salt. Cover and let simmer on low heat for around 1 1/5 hour. (All this can be done a day in advance, it will only make it better)

Peel the small onions and fry them in butter until golden. Add a little water and 1 tsp. of white vinegar and a pinch of salt. Let simmer until softish (not so soft that they lose their shape) Fry the mushrooms in butter and add ½ tsp. of salt. Mix with the onions and keep warm.

Taste the Boeuf B, now almost ready for serving!  Add some salt if needed, If it feels to thin, add a paste of flour and butter.(2 tbsp. flour blended with some room temperature butter to a paste) and let simmer for a couple of minutes while you are stirring it.

Plate in half deep plates and garnish with the onion/mushrooms spread over it all. Top of with the parsley. Serve with boiled small potatoes, potato puree or just a salad.


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