A lot of vitamin D here: mackerel, eggs and butter…. and a lot of taste. A quick and substantial lunch or aperitivo dish. With a glass of dry traditional method sparkling wine, you’re in for a “bubbling” tastebud adventure.
Fried zucchini flowers are one of Italy’s most elegant and graceful street foods. Like so often in Italian cuisine, the variants are numerous, and every region has its traditional recipe. Then you can make your own variations to the theme of course. When its delicately crunchy surface gives in to the soft filling, is a magical moment for the senses. It’s an authentic sensation, unique. Normally sparkling water is used in the batter, but I made a sparkling wine variant to the theme, that I thing is matching perfectly with the mild flavor of the flower dumplings. The chopped chive is also giving a mild contrast to the cheese in the filling. A romantic tête-à-tête dinner or an elegant appetizer. This is your dish.
Baccalà, salted cod is an ingredient I adore, and I am definately not the only one. This fantastic ingredients that comes from my ocean of origin, the seas around Iceland, has been and continues to be a great inspiration for cooks all over the world. In the Mediterranean diet there exist numerous dishes including this versatile and delicately sapid ingredient. One of those is the classical baccalà potato mash, that has become a worldwide favorite spread, that is an ideal appetizer for a fish based dinner or whenever you need an elegant fingerfood.
When I make those butter fried slices of bread for late Sunday breakfast or whenever I need extra sunshine into my morning, the lines from Richard Rodger’s score of “Oklahoma” automatically come to mind: “Oh, what a beautiful morning, oh, what a beautiful day”, and I feel like Gordon MacRae admiring the golden meadows on a super sunny day. That is what food can do to us. In addition to nurturing us, it takes our spirit on the most incredible “voyages”. Use the fruit you have in season for topping.
Simple things are often the best things. Let’s think of the omelette, a freshly made bread with simple butter….. and a simple pasta with sugo, a heartwarming tomato pasta sauce. In this case meatless, just canned tomatoes, oil, garlic, onion, carrot and some aromas. All ingredients that you very probably have in your kitchen cupboard and that will save your day. Freshly grated parmigiano cheese on top would then make it just perfect. Buon appetito!
Lemon curd is a wonderful combination of North and Southern Europe cuisine. Butter & eggs meet Mediterranean lemons. Lemon curd is English of origin, and is an established spread for afternoon teatime onto scones and bread as for filling for cakes and pastry. This beautiful yellow cream is great onto cheesecake for a zesty contrast to the fatty cheese flavor, gorgious in French Lemon Pie, into morning yogurt, to fill your pancakes, and I love it with ladyfinger biscuits and a cup of ginger lemon tea.
This dish is definitely on my list of things worth living for. Isaac Davis (Woody Allen’s character in his film Manhattan), makes his list including amongst other things Louis Armstrongs’ recording of “Potato Head Blues”, Swedish movies, Sentimental Education by Flaubert, the incredible pears by Cézanne and the Crabs at Sam Wo’s. These creamy tagliolini are highly quoted on a similar list of mine. The dish is Napoli originated and has conquered the tastebuds of Italy and the world. Like so many Italian dishes, it’s so simple, but as always it is the quality of the ingredients and the attentive cooking that rule the outcome. You can of course make this pasta dish with normal spaghetti, but fresh egg tagliolini are exalting in the most delicious way the creaminess of the clams and delivering the salty lightly spicy taste of the sauce.
There’s something about fried food that is so comforting and satisfying for the tastebuds. The aroma of the fried ingredients, the crunchiness of the dough that surrounds it…. Heavenly indulgent.
I particularly love fried apple slices in batter, and they are the main reason why sometimes I go skiing. It’s really worth while (independently from the breathtaking view), to take the funivia up to a couple of thousands of meters altitude, and savor these Tyrol Apple Fritters in their perfect surroundings.
The dessert is originally from the Trentino Alto Adige region, which is by the way Italy’s most important apple cultivation area. Then the ski ride down the mountain serves to burn the calories and admire the spectacular view.
When I make them, the sweet, fresh and comforting smell brings out the the imagine of a sunny skiing day in the Alps.
The milky rice pudding Risalamande is of Danish origin and in Scandinavia it is written as pronounced: risalamande.
The word Risalamande is taken from French, and is built out of the three words: riz à l’amande, that literally means: almond rice. For my senses as to many other Scandinavians, this dessert is tightly connected to Christmas. Immediately from its “boiling” perfumes in the pot, fragments of memories are shaped in the mind and help recall various atmospheres connected to the feast of the heart, love, faith and light.
There are some food combinations that seem like a match made in heaven. Like butter and truffles, like eggs and truffles, like eggs, truffles and butter……
Playing with the quantity of eggs (from 1-3) remains a big challenge together with their delicate cooking process. You need to chose well your skillet, of the right measure and non-stick or iron cast would be best. The pan needs to embrace well the eggs and not be too large for the eggs with slightly high soft borders. We wish to obtain a well cooked but glossy white and a soft and creamy yolk. This recipe foresees 3 eggs, and is the perfect portion for a romantic tête-à-tête, or as a “gourmand brunch” for one person that wishes to fill up with seasonal flavors wrapped in the perfumed and comforting creaminess of the eggs.