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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

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

Exhausted, love this place and what matters

John Dory

Not one second at home since the Film Festival started (and now ended) This is one of the  periods when the job totally take over my life. There is no way I can be creative and put the effort I want in dinners (And there hardly is any dinners, just an endless row of passed hors d’euvres from the cocktail parties)  or being a mom, leader and friend. (These are the times you are grateful for canned ecological tomatoes, onion, olive oil, basil and Parmesan)

Fun festival – Of course, but just as much exhausting. Yesterday a quick tour to the city for a meeting and nice light lunch at John Dory Oyster Bar . I just love the way this restaurant is set up, could just sit there for hours talking and looking through the windows.

Then taking the car home through the city. At rush hour it gives you either a lot of time being frustrated or to go with the flow and think about what matters the most. Tomorrow I think I will do a Tagine with lamb, lemon and olives

Cadillac

Box of Doughnuts and reviews

Box of doughnuts

Some days I really wonder what I am doing in this business – I love hotels, I love working in them, I love staying at them. (I don’t need anything else on my vacation than a good hotel)  I love to be able to offer an experience that is unique, to come up with new thing to discover for guest, new ways of doing things, add new things, small details, working together with the staff and build the team that makes it all happen. Hopefully well.  Meet guests, talk to guests, figure out what they are looking for and what they want – The list can be made much longer.

Then there are less lovable things. For example when we fail in making someone happy. It could be regarding whatever, in the restaurant or in the hotel.  Usually you know when it happens and you know what happened. And usually you also understand why they are unhappy and if you we can and are lucky we can take care of it here, right on the spot.

These days we always have to bear in mind that every person is a reviewer, a food critic, a hotel critic, a garden critic,  a car dealer critic… I also read the forums (No ,not about car dealers and manicure salons) before booking hotels and restaurants (unless I have other recommendations and I trust the person recommending) and in the best of scenarios they, together with other things, helps me make a choice good for the purpose.

I appreciate that guests take their time to write about their experience but there are what I call, the vicious kind of reviewers – And note, it is note about them writing a bad review, it is writing without being specific, just generalizing and sloppy write things like “ I don’t like the female staff “ or  “  I don’t like that kind of food” (What kind of food?) Or “You should fire  them all”

Ok, maybe someone was rude and maybe someone did a serious mistake that we need to do something serious about.  But if so – Say what it is or call day later, or write a letter explaining.

If I did fire someone after a review of that kind I would be just as bad of a person .So for now everyone is still working and we continue to do the best we can. And I try to get over one boring out of 100 fun days at my jobJ

To celebrate this boring day that keeps getting to  me I’m having brunch at Narcissa in the Standard East Village hotel. Go there and have a “Box of Doughnuts” and a Mimosa when you are in town.

How was it? It was super nice and the doughnuts were great. So was the bagel crisps with salmon spread and the biscuit’s with honey /lavender butter was divine.  And I love that they have a Hudson Valley Farm  and  cow named Narcissa.

Anything bad?  Yes the service was to slow, it took three hours to have lunch. That’s specific, sometimes shit happens and I didn’t write a review, I told them and I will go back.

 

Whipped Ricotta & Strawberry compote in Pound Ridge

image

Simple as that, this picture is from The Inn at Pound Ridge (Jean Georges latest I believe)  Nice chunky pieces of butter fried sour-dough with whipped ricotta, strawberry compote and olvie oil. This one was a bit to sweet for me, more like breakfast. I am thinking that a bit salt in the Ricotta and a dash vinegar in the strawberries would have balanced it a bit more.

Do the compote I would simmer 1 cup (2 dl) of strawberries on its own with 3 tbsp. balsamic vinegar and 1 tbsp of honey and a tsp of salt for 15 minutes. Let cool.

Whip ricotta 1 cup (2 dl) and 1 tsp. of salt and 2 tbsp. olive oil flutty with an electrix mixer. Put on a nice plate or bowl, top with the strawberries and ad som olive oil around it. Fry some good Sour dough golden in butter or put them on the grill.

Or go to Pound Ridge, the picturesque small village just 1 hr from the city – A perfect Sunday thing to do, and yes, they are open for lunch

Enjoy

Minestrone, Tuscany and worlds best Panna Cotta

Minestrone della Nonna – Just saying it makes you  happy, doesn’t it?   Once we rented a house in Tuscany with friends. We were 5 couples and some kids, sharing a big Tuscan villa in Chianti. It was just so much Tuscany –Rolling fields with durum wheat, pine trees around the pool and house, and a big country style kitchen.

Every morning the local baker came in his little white car (of course an old Renault 4L), stopped on the yard and honked the horn and all  the kids ran out and bought the daily bread. Days where spent with excursion’s, restaurants, vineyards and of course the local market and the local butcher.

We were all very disciplined ( As needed when you are house sharing!)  everyone had his task. I did all of the food, our friend Michael did all dishes after dinner, Maud and Camilla, Roger vacuumed,  and so on….  

We did for example go through house made gnocchi, white bean soup with truffles, and Minestone della Nonna. during this week

Soak 1 1/5 pound (around 700 grams) mixed beans, (Borlotti, Cannellini or others you like) over night.

Heat olive oil in a cast iron pan and sauté 1 roughly chopped big yellow onion and 2 finely chopped cloves of garlic. Add the beans as well as 1 cup of green or red lentils and let these sauté for a while also.

Ad one glass of white wine and 8 cups of chicken broth ( around 2 liters) and a  piece of Parmesan cheese, preferably with the edge left    if you want you can  also ad some finely chopped fresh thyme or a teaspoon of dried. Let simmer under lid.

After 3o minutes ad a can of plum or crushed tomatoes and continue to simmer for another 30 minutes. Taste, ad some salt and ground pepper.  I like it thick and hearty, if you prefer a thinner soup you can just ad some broth a little water.

Serve with roughly grated parmesan and chopped parsley on top. If I want it extra festive I top I slide in a newly poached organic egg.

 

This weekend I was at Il Bucco Alimentaria e Vineria, where you can have a very good Zuppa and the best panna cotta there is in the world. Just remember to say that you don’t want to sit upstairs, that ruins it all…..

Enjoy

S

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