Bæuf Bourguignon

This might not be  the most obvious dish for a sunny Florida dinner but what can I say, I just felt like it I guess.

Ingredients;

1 celeriac peeled and coarsly chopped
1 onion chopped
2 carrots in small pieces
2 tbsp olive oil
4 garlic cloves finely chopped
2 tbsp tomato paste
2 cups beef or chicken broth
1 bottle red wine
2 bay leafs
2 twigs of thyme
2 pounds boneless chuck beef in cubes
Salt/pepper
2 tbsp butter
1 pound small onions
1 pound mushroom like champignon
1/2 pound bacon

Cook the celeriac, onion and carrots 5 minutes in the olive oil in a big frying pan. Add garlic, tomato paste and continue cooking 2 minutes. Ad broth, red wine, thyme and bay leaves and bring to a boil.

Add to a slow cooker and set to high (four hours).
Add butter to the frying pan and sear the beef for 3 to 5 minutes and add to the slow cooker.
Cook the mushrooms and bacon in batches and set aside.

Add a little bit of water to the pan and bring to a boil, add to the slow cooker making sure you get all the juices and bits and pieces from the pan. Add salt and pepper.
At the end of the cooking time add the bacon and mushrooms. Taste, add more salt/pepper if needed.

Serve with mashed potatoes!!
Recipe here!

Caramelized Apple Tart with Basil Cinnamon Sorbet

This might sound like a strange combination but I can assure you it tastes heavenly.

Ingredients;

Basil Cinnamon Sorbet;

1 pot of basil

1 1/4 cup sugar

1 1/4 cup water

A little bit less than 1/2 cup of fresh orange juice

4 cinnamon sticks

Can be made ahead, keep in freezer.

Bring water, sugar and cinnamon sticks to a boil. Add the orange juice and let simmer a couple of minutes. Remove from heat and let cool completely. Remove cinnamon sticks and blend the liquid together with the basil in a blender until smooth and green. Add to an ice-cream maker and run until sorbet consistency. Keep in freezer until 10 minutes before using it.

Apple tarts;

3 sheets puff pastry or one can butter flake crescent roll

8 apples

2 tbsp butter, melted

1 tsp cinnamon

1/2 to 3/4 cup sugar

Roll the puff pastry until it has a thickness of apps. 3mm. Cut rounds using a small plate of desired size as a template. Using a fork make small holes in the pastry. Peel and remove the inner core of the apples then cut in thin slices. Arrange on the puff pastry. Brush with the melted butter and sprinkle with cinnamon and sugar. Bake in oven for 15 minutes at 425F. They should be golden and caramelized. You can bake them halfway ahead of time and finish just before serving.

Arrange on a platter.

Eat and be merry!

Brussel Sprouts with Balsamic Glaze and Cranberries

If you still have some leftover turkey here's another side that is sure to be a crowd pleaser. Also it's an easy not to time consuming recipe. The Balsamic glaze can be made ahead and since the Brussels sprouts are made in the oven there is not much tending to them.

Ingredients;

2 pounds Brussels Sprouts
1/3 cup Olive oil
Salt/pepper
1 cup Balsamic vinegar
1/2 cup sugar
Dried cranberries


Trim the Brussels sprouts and cut them in half. Arrange on a baking sheet and toss with olive oil. Sprinkle generously with salt and pepper and roast at 375F for 25 to 30 minutes, they should be golden brown.

While the Brussels sprouts are in the oven combine the balsamic vinegar and sugar in a saucepan, bring to a boil then reduce heat and continue boiling until the glaze is thick (take into consideration that it will continue thickening as it cools of)

Drizzle the balsamic reduction generously over the roasted Brussels sprouts, keep the rest of the glaze for later. Sprinkle with dried cranberries. Toss and serve!

Enjoy!

Glogg

Glogg is the Scandinavian version of Mulled wine and is traditionally served over the Holidays. We also have a kids version (read; without alcohol) that is more sweet and for most kids theres's no Christmas without it.

This recipe is an adult version and can be served with only the wine or with wine and vodka, most men seems to like the last version better.

Ingredients;

2 cups water
1 cinnamon stick, smashed
1 tbs whole cloves
1 tbs dried orange zest
1 tbsp coarsley smashed cardamom pods
2 bottles of red wine
4 tbsp sugar
Vodka (as much as you prefer or can handle.....)
Raisins
Chopped almonds


Put the water in a saucepan with the cinnamon, cloves, orange zest and cardamom. Bring to a slow boil and continue boiling for 20 minutes. Remove from heat and let stand another 15 minutes. Strain through a sieve making sure to get every last drop of liquid.

In a saucepan combine the spiced liquid, red wine, sugar and Vodka if you are adding that. Bring close to a boil but don't let it boil only make sure it's warm enough. If you prefer it sweeter add more sugar.

Serve with the raisins and chopped almonds giving everybody a spoon so that they can catch the raisins and almonds.

Skål!!!

Mettes Brownie

Ok, I'll just get it over with. This is not the right cake if you are overly concerned about  calories. This has enough fat and sugar to last a lifetime....

Ingredients;

6 eggs

3 1/2 cups sugar

3 sticks butter (approx 350 gr)

2 cups flour

4 tsp vanilla sugar (or extract if you cant get the sugar)

10 tbsp dark cocoa powder

Melt the butter in a small pot, let cool. Add the sugar and eggs to a big bowl and blend well using a spatula. 

Sift the flour together with the other dry ingredients then add to the egg and sugar mix together with the butter. Add the batter to a baking sheet lined with parchment paper. 

Bake in the oven at 350 F for 25 to 30 minutes depending on how soft you want the brownie. 

Ok, bad picture I know, I think it was sugar overload or something, haha!

Spicy Holiday Mustard

This one is so spicy it will leave you breathless. Not recommended for the coward out there (spice wise).

Ingredients;

1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
2 cups boiling water
1/4 cup white wine vinegar
1/2 cup colemans mustard powder
4 tbsp honey
1 orange
salt

Heat the water and vinegar in a pot until boiling. Add the mustard seeds. Remove from heat and let sit for one hour.
Wash the orange thoroughly and grate the orange peel.
Add the water and mustard seeds to a blender and chop coarsely. Add Colemans mustard powder, 1/2 tsp salt, honey and the orange peel and blend until it gets a nice consistency but still has some whole mustard seeds in it.
 Add more water if needed, it will get dryer as it sits over the night so its supposed to be rather loose to start with.

 Add to jars and let sit in the refrigerator overnight. Keep refrigerated.

Spice alert!!!!

Holiday Ketchup

Yes, its quite possible to make your own Ketchup, pretty easy too. This one has a hint of the Holidays  from the use of spices like cloves and allspice.

Ingredients;

1 bottle of tomato passata ( 2 cups)
1/2 cup of sugar
1/2 cup of white wine vinegar
4 whole cloves and 4 whole allspices freshly grind in a mortar
1 tsp salt

Bring all ingredients to a boil in a small pot and continue to boil on medium to low heat for 10 minutes.

 Use a hand blender if needed to make the ketchup smooth.  Add to clean bottles or jars. Keep refrigerated. Use the way you would have used regular ketchup.

Perfect as a hostess gift during the holiday season!

Happy Holidays!!

Thanksgiving Dinner

What to serve at Thanksgiving is a sure headache to many around this time of the year. After celebrating thanksgiving nearly 10 years now I  have ended up with my mix of dishes that makes me and my guests happy it seems.

As a starter I make "Smoked Salmon Cream with Grisini in glasses"

After the starter comes the turkey dinner with 

Mandarin glazed roasted Thanksgiving turkey, 

Creamed corn,

Brussel sprouts slaw with Mustard Dressing,

and Mashed potatoes.

If there is room for dessert my favorite is the "Creme Brûlée"

Happy Thanksgiving!

Mashed Potatoes

Mashed potatoes are really easy and a good side-dish. It's a sure staple item at the thanksgiving table. There are a lot of different ways to do the mashed potatoes. In some you don't peel them to get a more robust mash, in some you add carrots, celery root etc. etc. This is just one way of doing it that I normally prefer. It is plain but if you want to be adventures just add garlic, parsley, chili....

Ingredients;

2 pounds potatoes peeled and cut in small pieces

2 sticks unsalted butter

1 - 2 cups heavy cream

salt 

pepper

Boil potatoes in water until more than well done. Don't use any salt in the water. Strain and put back on the heat for a short while so that the potatoes are really dry but make sure they don't burn. Shake the pot constantly while doing this.

Puree the potatoes using a potato ricer making a fine no lump puree. Add the butter and cream and blend while the butter melts. You might have to put it back on the heat. Taste with salt and pepper. The consistency is supposed to be like a thick custard. 

Enjoy!

Brussel Sprout Slaw with Mustard Dressing

A versatile dish that can be used as a side or at a buffet table. It is perfect served on the Thanksgiving table.

Ingredients;

1/4 cup whole grain Dijon mustard
salt/pepper
2 tbsp apple cider vinegar
2 tbsp lemon juice
1 tbsp sugar
1/4 cup vegetable oil
1 1/2 pounds brussel sprouts


Whisk mustard, vinegar, lemon juice, salt, pepper and sugar in a bowl. Whisk in oil a little at a time until dressing has a thick consistency.

Bring large pot of water to boil, add 1 tbsp of coarse salt and  brussel sprouts. Cook until crisp tender and still bright green, about 5 minutes. Drain and rince in cold water. Cool on paper towels. Using a  knife or food processor or a mandolin, slice brussel sprouts. Transfer to a large bowl and toss with the dressing. Let marinade for 30 to 60 minutes and serve.

This dish can also be made with maple glazed pecans if you are not serving people with nut allergy.

Maple Glazed pecans;

Nonstick vegetable oil spray
1 cup pecan halves
1/4 cup maple syrup
1/2 tsp coarse salt
1/4  tsp freshly ground black pepper

Preheat oven to 325 F
Spray a large sheet of foil with nonstick spray.
Place pecans on small rimmed baking sheet. Whisk maple syrup, salt and pepper and add to the nuts tossing to coat. Spread in single layer and bake 5 minutes. Stir and continue to bake until toasted and glaze is bubbling thickly, about another 5 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. (Pecans can be made several days ahead if stored in airtight container)

Top the slaw with the pecans before serving.

Mandarin glazed roasted Thanksgiving turkey

This turkey recipe has been "The turkey recipe" for me and my friend Lise since The Thanksgiving of 2000. We have not always had it for Thanksgiving but almost once a year our families have spent either Thanksgiving or New Years with this over the top, shut the front door, heavenly turkey. The recipe we learnt at a cooking demonstration at the Boca Raton Resort November 7, 2000 and it has since been refined to the following;

Ingredients;

1 whole turkey, rinsed and patted dry
Salt and pepper
Apples and prunes
1 onion

For the glaze;

2 cups maple syrup
1/3 cup brown sugar
1 cup apple juice
1 cup cranberry juice
Zest from 1 mandarin (or orange)
Juice from 1 mandarin (or orange)
1/4 cup vegetable oil

Equipment;

Tin foil
Roasting pan
Brush
Small sauce pan
Spoon

Procedure;

Glaze;

Add all the ingredients to a small pan, heat and reduce ingredients until syrup. This may take a while and you have to keep an eye on the process as the syrup easily boils over...

Turkey;

Preheat oven to 325F.
Prepare the turkey by removing whatever's inside. Depending on the turkey you buy they have a bag in the cavity of the turkey with the giblets and the liver. We start off by adding this to a pot of water and simmer while the turkey is cooking. Later we use both the broth and the giblets in the sauce if needed.

Add peeled apple slices and prunes to the now empty cavity of the bird. Gently loosen the turkeys skin and add butter in the pockets between the skin and the meat to get extra juicy meat. Also add apple slices, prunes and 1 cut onion to the roasting pan before placing the bird on the rack. Cover breast with a few layers of foil and place in oven.

Oops....

 An hour before finished remove foil and glaze the whole bird. With an 18 pound bird we had a total oven time of 4 1/4 hours. We removed it from the oven after 3 hours, let it rest for 1/2 hour and glazed it twice the last hour.
At that time we also emptied the pan of its juices to make gravy adding some water to the pan to make sure the bird didn't dry up the last hour. This way you also avoids a gravy that is to sweet because of the glaze you now add to the bird.
When done remove turkey from oven and let rest at least 20 minutes before you start carving.

Gravy;

Start with the juice from the pan, if its good enough fine, if not add the broth from the giblets to enhance the taste. You can also add small pieces of giblet for added taste and texture, use a hand blender to smooth it. Heat and boil, if you want a thick gravy add water and arrowroot (whisk the arrowroot into the water) as a thickening agent. Add salt and pepper to taste. Boil until desired consistency. 

Happy thanksgiving!

Fig- and Glogg marmelade

A little something for the holiday season. Perfect as a hostess gift perhaps with a good cheese to go with it.

Ingredients;

1 pound dried figs
2 cups glogg ( a scandinavian holiday drink that you can buy at Ikea or speciality stores, you are supposed to use wine glogg that is the one you heat with one part glogg and one part wine)

Heat the figs and glogg in a pot until boiling and keep boiling under a lid for 5 minutes.
Blend until smooth with a hand blender.

Fill the marmelade in decorative jars if used for gifts. Store in a refrigerator.

Enjoy!

Quinoa and Broccoli Gratin

This is a hearty side dish that pair well with both fish, white and read meat.

Ingredients;

1 10 oz can cream of mushroom soup
1/3 cup light mayonnaise
1/4 cup milk
1 1/4 cups shredded cheese (low or reduced fat if so preferred)
Salt and pepper
Nutmeg ( I normally don't advise on how much spice to use as it's so different what people like)
2 cups cooked broccoli
1 1/2 cup cooked quinoa (follow instructions on packet)
Grated Parmesan


Preheat oven to 350F and coat a shallow casserole dish or pie pan with coooking spray.

Combine Soup, mayo, milk, shredded cheese and spices in a bowl until well mixed. Add quinoa and broccoli and combine.

Add mixture to the prepared dish. Sprinkle with Parmesan and bake for 30-40 minutes. The dish should be bubbly on the edges and golden brown.

Crisp Bread

This recipe has been a big hit back in Norway over the last years. Lots of fiber, no white flour.

Ingredients;

1 cup coarse rye meal
1 cup sunflower seed
1 cup flaxseed
1 cup sesame seed
2 cups oatmeal
2 1/2 tsp salt
3 cups of water

Preheat oven to 350F.

Add all ingredients to a bowl and stir until blended. Spread dough in a thin layer on 2 baking sheets covered with parchment paper.
Bake for 10 minutes and remove from oven. Using a pizza slicer cut the crisp bread into pieces of preferred size. Put the crisp breads back in the oven and continue to bake for approx. 1 hour.
Pay attention so they don't burn...

Eat alone or with your favorite topping!

Gingerbread Biscotti

With the taste and smell of Christmas these are sure to become a big hit at least at our house. Perfect for gift giving wrapped in cellophane bags.

Ingredients;

1 stick butter (113 gr)
1 cup sugar
3 eggs
3 1/2 cup flour
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 teaspoon cardamom
3 tsp baking powder
1tsp vanilla extract
1/2 tsp salt

Preheat oven to 350F

Beat butter and sugar until fluffy and white. Add the eggs one at a time beating to blend the eggs with the butter/sugar mix between each egg. In another bowl mix the dry ingredients. Add the dry ingredients (I prefer to sift it but I don't think its necessary) and the vanilla extract and mix until the dough is well blended.

Line a large baking sheet with parchment paper.

Divide the dough evenly in 2 equal mounds and place on the baking sheet. With moist hands space the dough evenly apart and form into 2 logs (9 by 3 inch, or longer if you prefer the biscotti not as thick).
Bake for 15 minutes and remove from oven. Cut the logs crosswise into 3/4 inch thick diagonal slices. Arrange the slices cut side down at the same baking sheet and place in the oven once more. Bake until dry and crispy. Let cool completely!