Det er en lang tradisjon for å gå til store anstrengelser for å få tak i skikkelig gode kjempereker. Den romerske gourmeten Apicius flyttet til Libya (men ombestemte seg). Andreas dro til Mosambik. Det var verd reisen – selv om man kunne funnet det samme i frysedisken hjemme. Les mer.
Hvor rått kan det bli? Og hvordan kan folk som ikke spiser annet enn kjøtt, kjøtt, kjøtt og kjøtt være sunnere enn oss?
Artikkel fra Washington Post fra Andreas’ reise til Sibir. Les mer
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In this clip from the first season of the forthcoming public television and BBCFood series, Perfect Day, Andreas demonstrates a simple way to poach salmon – in olive oil.
Den store sommeravslutningen inneholder både haneskjell, hanegal, hanemord og masse usunne og farlig gode drinker. Du finner oppskrift på grilla lammesteik og krabbepasta. Kort sagt: Det beste av seinsommeren, i store doser. Dessuten er det litt sumpbeverpaté, men det er mest for de viderekomne.
Of all the recipes used on New Scandinavian Cooking, the recipe for Vodka Marinated Sirloin is a perennial favorite – it was even used by Nigella Lawson in her fabulous book Feast.
The recipe is posted here on the Scandcook website.
| Serves 8 | |
| It was a very good friend of mine who introduced me to this dish. The first time I tasted it – I just could not stop eating. You will be surprised by how much flavor the vodka will give away to the steak. Serves 8.
One 4-pound (2kg) boneless sirloin roast or beef tenderloin roast |
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| Rub the roast with the salt and pepper. Place it in a resealable food safe plastic bag. Add the parsley, 2 tablespoons of thyme, and the garlic and pour in the vodka and olive oil. Seal the bag and place it in a bowl in the refrigerator for up to 2 to 3 days, turning the bag twice a day or so.
Let the meat stand at room temperature for 1 to 2 hours before cooking. Preheat the oven to 425°F. Take the meat out of the plastic bag; reserve the marinade. Heat a large nonstick skillet over high heat. Add the vegetable oil and heat until hot. Sear the roast on all sides, about 4 to 6 minutes. Transfer the meat to a baking pan. Insert a meat thermometer into the thickest part of the roast. Roast in the middle of the oven, turning once, for about 1½ hours, until the thermometer (or an instant-read thermometer) registers 130°F for medium-rare; before the roast is done, pour the reserved marinade over it. Transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes. Set the baking dish aside. Just before serving, pour the cooking juices into a saucepan and heat gently. Stir in the butter. Season it with salt, pepper and the remaining thyme. Strain the sauce and discard the herbs. Carve the meat and arrange on a platter with the sauce on the side. |
A love affair with tomatoes means cultivating the diversity of flavors, colors and shapes. But can you make something innovative and fancy without compromizing freshness? A simple technique will help you make a tomato mousse with no additives except the flavors you wish to add. Even scientists think it is a kind of magic. With recipes for tomato mousse with basil, a surprising tomato dessert and the most beautiful Bloody Mary you have seen.
Hver måned skriver Andreas Viestad i The Washington Post. Se her for å finne ut mer om The Gastronomer.
Comfort food doesn’t get much better than this: Gently caramelized onions in an onion pie, perfumed by lavender and with salty blue cheese.
Did you know that you can make a chocolate mousse with only chocolate and water? That means with no gelatin, no egg whites – nothing to mask the flavor of the chocolate. But is the water necessary? Yes, you need something liquid to make the chocolate light and airy but that “something” might just as well be orange juice, brandy – or just about anything you like.
The scientific principle is described in this Gastronomer article
A delicious and incredibly airy whipped butter that is wonderful with both fish and meats. Once you master the technique you can make an infinite number of variations; flavored with veal stock, red wine, white wine, tarragon – you name it.