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Meat&Fish

Tacos Carnitas

Jag fick en stark längtan till  det här stället i NY. En Corner taqueria modell enkel som har den godaste mexmaten du kan få. Här talar vi om “riktig” mexikansk mat, inte ett paket köttfärs och ett taco set från Santa Maria.

Det enda som fick följa med mig hem från den enorma TexMexhyllan på Maxi var mjuka tortillas i modell mini och det bara för att de är bäst när man ska fritera tortillas till Tostadas.

Igår gjorde jag 2 varianter, Tostadas med räkor, hälleflundra och friterad purjolök och Tacos de Carnitas med chipotle mayo och grön salsa. Den får ni recept på denna gång. Lite förenklat en slags pulled pork på Mexikanskt sätt.

Börja med att förbereda köttet.

För 4 behöver du:

1 kg fläskkarre

1 msk rökt paprikapulver

1 msk salt

2 msk råsocker eller farinsocker

1 msk anchochilipulver

1 apelsin

5-6 vitlöksklyftor

1 kanelstång

1 gul lök

1,5 dl matolja

Carnitas

Sätt ugnen på 135 C och  skär köttet i cm stora fyrkanter och lägg i en liten ugnsfast form. Blanda alla torra kryddor och mojsa in i köttet med händerna. Stoppa ner vitlöksklyftorna och kanelstången och pressa över saften av apelsinen, avsluta med att hälla olja över hela alltet. Täck med folie och stoppa in i ugnen. Låt stå i ca 4 timmar.

Ta ut formen och plocka bort kanelstång, lök och vitlök. Lyft upp köttet och sprid ut på en liten plåt. Häll över en del av skyn, koncentrera dig på det separerade fettet om du kan. När det är dags att äta så sätter du ugnen på grill och kör in plåten. Låt stå ca 5 minuter, ta ut formen och blanda runt och in igen i 5 minuter till.

Det finns en uppsjö av olika salsor att välja emellan, Salsa Verde passar lika bra här som en annan gång till en bit grillad fisk.

salsa

Till den behöver du:

1 kruka koriander

1 stor eller 2 mindre jalapenos (ta ur kärnorna)

1/2 hackad silverlök

1-2 vitlöksklyftor

250 g physallis eller ännu bättre, tomatillos om du hittar. (Maxi)

Du kan förbereda allt genom att dela i mindre bitar och lägga i en skål men vänta med att mixa ihop till precis innan du ska äta. (Gör du det för tidigt så blir det en gråtråkig färg på det som ska vara grönt)

Chipotle majo:

2 äggulor

1,5 dl matolja

1,5 dl olivolja

1- 2 chipotlechili, torkad

3 vitlöksklyftor

1 msk limejuice

1 tsk salt

Rosta vitlöken och chilin i en torr panna. När chilin puffat upp och blivit lite svart och vitlöken lite brun så är det klart. Dela jalapenon och ta bort kärnorna. Lägg i hett vatten i ca 10 minuter.

chipotle

Blanda lime, ägg och salt i en mixer. Kör på mellanhastiget och häll ner oljan lite i taget så att den tjocknar.

Lägg i den rostade vitlöken och den blötlagda jalapenon och mixa ihop det hela. Smaka av, kanske behövs det lite mer lime och salt.

När det är dags att äntligen få äta det här enormt goda så kör du ihop ingredienserna till Salsan, värmer tortillabröden ett par minuter, repar lite extra koriander blad och klyftar en lime.

Ta ut köttet och bröd ur ugnen. Dra isär köttet lite med hjälp av 2 gafflar. Bred lite chipotle mayo på tortillan, lägg över rikligt med kött, klicka på lite salsa och några korianderblad. Lägg en klyfta lime vid sidan för den som vill ha.

Njut

taco

S

Blåmusslor, bacon och grönmögelost

Det här receptet kommer från Mathias, köksmästare under vår tid på hotellet i East Hampton. Han hade alltid en variation på blåmusslor på menyn. Denna  är det många som rynkade på näsan åt  “what, blue cheese and mussels”  (Det är klart man bör ju gilla just den osttypen och man bör gilla musslor)  Gör du det kommer kanske du också tycka att det är en hit när du väl smakat.

För 4 behöver du:

2 “nät” Musslor

Krutonger (Stek små fyrkanter av ett gott bröd gyllenbruna i smör i en stekpanna)

Roquefortost eller annan grönmögeltyp

2 packet bacon (Rätt hårt stekt i små bitar)

Hackad Persilja

4 dl vitt vin

50 g smör

4dl grädde

2-3 schalottenlökar

2 vitlöksklyftor

Borsta musslorna och ta bort skägget under rinnande kallt vatten. Släng bort alla musslor som är öppna och som inte stänger sig efter det att du knackat lite på dem

Smält smöret i en gryta stor nog att rymma alla musslor. Tillsätt den hackade schalottenlöken och vitlöken och låt fräsa lite under omrörning någon minut.

Häll i vinet, grädden och en handfull grovt hackas persilja.  Låt koka upp. salta och peppra efter smak. Låt koka i ca 5 minuter och lägg sedan ner musslorna. Låt koka under lock i ca 5 minuter  Musslorna är färdiga när

Koka i ca 5 minuter och lägg sedan ner musslorna. Låt koka kraftigt i ca 4 minuter under lock. Titta så att musslorna har öppnat sig och smula ner osten. Lägg på locket en kort stund till så att osten mjuknar en aning.

Lägg upp musslorna i en djup tallrik, strössla över stekt bacon, krutonger och en nypa hackad persilja.

Så enkelt och så gott…. Doppa extra bröd i såsen och drick vad du har lust med

Sophie

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.

Ritz

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. http://www.sagahindmarsh.spotlife.se

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.

Enjoy

Harvest at the Vineyards, waves at Georgica and Lamb Tajine

 

Harvest

 

Sunday, wine tasting at Wölfer Vineyards, beach walks, entertaining various  food, travel and lite style journalists on a weekend PR trip to experience the hotel and restaurant. Tasting menues with , beach walks, football game with the sporty one and then this flavourful casserole to end this week, acctually a very interetsting week.

Färdig T

 

For 4 persons

  • 4 leg of lambs or lamb shanks
  • Cilantro
  • 2 yellow onions, roughly slice
  • 6 lemons divided in 4 wedges each
  • 4 cinnamon sticks
  • 1 tsp. of ground cumin and ground coriander
  • ½ tsp of cayenne pepper
  • 5 garlic cloves, finely chopped
  • 2 inch ( 5 cm) grated ginger
  • Salt
  • 4 cups water

For Serving

  • 1 cup chopped parsley (leaf)
  • 1 cup chopped cilantro
  • 2 cups pitted green olive
  • Juice from 1 lemon

Blend the cumin, coriander, garlic, ginger, cayenne and salt to a paste with 1 tbsp. of olive oil in a large bowl. Add the lamb and toss so it gets coated.  Cover and put in the fridge for a couple of hours.

Georgica

 

Put it all in big enough enamel cast iron pan, add ½ cup of cilantro, the lemon wedges, sliced onions and the water.  Bring to a boil, cover and let simmer for around 2.5 hrs.  Remove from heat and add lemon juice, parsley, cilantro and eventually some sea salt. Serve in bowls.  Traditionally  a Tajine are served with cous-cous. If you are like me and avoid gluten just eat as is. This dish will warm your heart!

 

Enjoy

Luxury feeling Cod, Chanterelles, Slow food and Film festival

 

Kantarell

The Film festival is getting closer, and while it still is kind of no hysterical, I do cod loin with, chanterelles and brown butter for Sunday dinner – Pure luxury (And enjoy it with a glass of Albarino.Goes to anything)

As you know, I eat everything (The only thing I rarely touch is processed food and sugar and I minimize gluten and carbs) but I do confess to ideas in the Slow food movement  (Started and founded by Carlo Petrini in Italy the 80’s. Since quite some time with branches all over the world. Even to be found in my favorite place of the world – Nordöstra Skåne) Vegetarian, pescatarian, no dairy, or whatever – You can always try to eat Good, clean and fair – Think global and eat local.

Every year Hampton Film festival happens over Columbus Day weekend. Thursday – Monday you can enjoy movies from 8 am – 11 pm every day, lot of premieres, take part in panel discussions, meet with celebrities, film makers,  rising stars and falling stars, press and PR persons, tons of parties and tons of people who wants to be seen with the “right” person.

We have a lot of things going on here over these days and even though it gets crazy it is a fun break from the otherwise kind of slow pace this time of the year.

For 4 persons you need

  • 4 pieces of cod loin
  • each 7 oz. (200 g)
  • 2 hand full of chanterelles
  • 4 oz. butter
  • Roughly chopped dill
  • 2 small leeks

Start with putting the cod in a brine of 4.5 cups of (1 l.) water and 1.6 oz.  (0.5 dl) salt for 30 minutes (this will give you firmer and tastier fish)

Rinse and cut the leeks in in slices, go over the chanterelles to take away eventual dirt. (If they are very dirty you might have to give them a quick rinse) Heat the oven to F 355 (180 C)

svamp

Brown (brown don’t burn) the butter in small saucepan and keep warm

After 30 minutes you just take the fish out of the brine, pat them dry, put on a pan and they are good to go into the oven. They will need around 8 – 10 minutes. If you use a thermometer they are ready when it shows F110 (45 C) Over cooked fish makes no one happy.

In the meantime fry the chanterelles and the leaks in butter in a cast iron pan. Use high heat in the beginning and lower after a couple of minutes. Add salt and black pepper.

Plate – I divide the cod in smaller parts, add the chanterelles/leeks around and over, the dill and finally spoon the brown butter over it all

 

Enjoy

Oysters, rain and wedding

Lojrom

Changing towels, ad hangers in one room, take out from another, some paint here, some there,  a spray with the special scent we have everywhere. Menu change tomorrow, always exciting. Rain, rain rain and  on Saturday a big wedding dinner in the garden. Hmm… 85 guests end of September, kind of exciting.

Flower pots being changed, gone all pink summery stuff and hey orange.  Before the “Oysters Norrbotten” are changed to something else on the new menu I indulge in some. Easy to do at home!

Fall pots

Go to your nearest fish market and by around 6 per person (If you find it tricky to open them or if you are lazy, have them open them for you.

Take a mini spoon with bleak roe, mini mini spoon of finely chopped red onion and a pearl of sour cream.

Enjoy

Pan fried fluke with parmesan vinaigrette and garden herbs

 

Fluke

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)

Timjan

 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!

Enjoy

Vanilla buns

 

Tuna Poke Tacos

 

Tuna taco

Yesterday I got the cravings for fish tacos – The Tuna poke kind (Poke is the Hawaiian name for a raw salad. The The Ahi poke is made from Yellowfin tuna) So at 3 pm i rushed off the Seafood shop and  bought some very fresh local tuna and at the same time we invited around 15 persons to share it with us, This is how I did it.

Tuna Poke

  • 1 lb (460 g) of tuna
  • Sesame oil
  • Japanese soy
  • Sesame seeds
  • Juice from 2 limes
  •  sea salt
  •  2 scallions
  • Start by cutting the Tuna into ½ – inch chunks (1 cm) and chop the scallion finely. Roast 2 tbsp. sesame seeds in a cast iron pan. Combine ½ cup of soy with 2 tbsp. of sesame oil and the lime juice in a bowl. Add sesame seeds and scallions. Toss in the tuna and put in the fridge for around 30 minutes

Tuna

Mango Salsa

  • 1 mango
  • 1 small red onion
  • 1/3 finely chopped jalapeno
  • Juice from 1 lime
  • Sea salt
  • 1/2 cup (1 dl)  chopped cilantro

Peel and dice the mango and the onion and put in a bowl. Add the jalapeno, lime and cilantro and 1 tsp. of sea salt.

Mango salsa

 Wasabi Aioli

  • ½ (1 dl) cup homemade aioli
  • 1 finely chopped clove of garlic
  • Wasabi paste
  • 2 tbsp. lemon juice

Just stir it all together, start with 1 tsp. at the time of the wasabi and adduntil you have the strength that is right for you. The mayo should be on the thinner side. (If it is too thick it will give the dish  a “fatty” feeling and thatäs not what I want here) You can make it thinner by adding some more lemon juice or 1 or 2 tbsp. of water.

For serving I used use soft tortillas and heated them by putting them on a hot grill for a minute on each side. Spread out a tbs.of the guacamole on each.  Add some shredded cabbage, the tuna poke and end it by drizzling wasabi aioli over and some fresh cilantro leaves.

Enjoy

 

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)

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