Monday, July 09, 2007
Parisian Picnic by Eiffel
All it takes is some baguette, brie, goat cheese, salami, tomatoes with bocaccini, pasta and of course a bottle of wine!PS: I am being held in my kitchen by Kent who is cooking lunch and refuses to feed me until I put up this post...
Saturday, July 07, 2007
Food from Norway
Hi International Blog of Food! I’m Renny from Oslo, Norway and have been invited into the team by Kent – how flattering! It will be an honor to contribute as I love to share our culture, traditions and habits – including food of course – from Norway and the Nordic countries. That’s actually what my own blog is all about: RennyBA’s Terella.
Let’s begin with something typical Norwegian – as we have a long coast line: Sea Food. I’ll start with an invitation to sit inn at our table:
Here you’ll find shrimps boiled in fresh salted water (done buy the fisher man on board). I’m a master in peeling and we eat it like this:
Then we have craw fish and crabs of course, eaten mostly the same way:
The top of the cream is of course lobster. As it is rather expensive, we only eat it on special occasions, but I assume you agree that The New Years Eve could be one of them!
With sea food we normally drink white vine, but some also beer. At New Years Eve you might even find champagne on the table in Scandinavia :-)
So this is my first contribution to this International Blog of Food. I hope you’ll like it and if so, you’ll get more of course. I’m eager to read your comments and please feel free to ask if there is something special you want to see and know about food traditions in Norway!
Until then, you might like to check my food posts on my own blog where you’ll also find all kinds of things from Norway and the Nordic countries.
Let’s begin with something typical Norwegian – as we have a long coast line: Sea Food. I’ll start with an invitation to sit inn at our table:
The table is set at our vacation home in Sweden (who shares our sea food traditions) on this year the New Years Eve.
Here you’ll find shrimps boiled in fresh salted water (done buy the fisher man on board). I’m a master in peeling and we eat it like this:
Mayonnaise is a must (and is beneath the shrimps) and I crush some lemon for a fresh taste.
Then we have craw fish and crabs of course, eaten mostly the same way:
The top of the cream is of course lobster. As it is rather expensive, we only eat it on special occasions, but I assume you agree that The New Years Eve could be one of them!
With sea food we normally drink white vine, but some also beer. At New Years Eve you might even find champagne on the table in Scandinavia :-)
So this is my first contribution to this International Blog of Food. I hope you’ll like it and if so, you’ll get more of course. I’m eager to read your comments and please feel free to ask if there is something special you want to see and know about food traditions in Norway!
Until then, you might like to check my food posts on my own blog where you’ll also find all kinds of things from Norway and the Nordic countries.
Monday, July 02, 2007
How to...Flambe
Flambe has to be one of the best cooking techniques around. Simply add alcohol and light. The result is a show that will impress anyone in the vicinity.
But what is the correct way to do it?
- Heat the brandy or liquor in a saucepan, with high sides, just until bubbles begin to form around the edges. The boiling point of alcohol is 175 degrees F. (much lower than water). The liquor can also be heated in a microwave oven by heating 30 to 45 seconds in a microwave-proof dish at 100 percent power.
- Use a flambé pan with rounded, deep sides and a long handle. Never pour liquor from a bottle into a pan that is near an open flame (the flame can follow the stream of alcohol into the bottle and cause it to explode). NOTE: If the dish doesn't light, it's probably not hot enough. The food to be flambéed must also be warm. Cold foods may cool down the warm liquor where it will not light.
- Once you add the liquor to the pan, do not delay lighting. You don't want the food to absorb the raw alcohol and retain a harsh flavor. Ignite with a long match (such as fireplace matches or a long barbecue lighter). Always ignite the fumes at the edge of the pan and not the liquid itself. Never lean over the dish or pan as you light the fumes.
- Let cook until flame disappears (at this point all alcohol has burned off). If you want to retain some of the alcohol flavor, cover flaming dish to extinguish flames or add additional wine or stock.
- Serve the dish as soon as the flame disappears.
Complients of whatscookingamerica.net.
