Shopping lunch or Hangover food?

Had to do some shopping yesterday since we’re leaving for Sweden in a couple of days to attend a party and had no time for blogging. An excellent shopping lunch though is the classic Club sandwich.  Apparently the first Club sandwich was served 1894 at the Saratoga Club House, a famous gentlemen club in Saratoga Springs, New York.

Another classic is of course the Ceasar salad but I often find that restaurants make their own versions, and rarely with success. So, Club sandwich à la Schmidt it is.

Club Sandwich

  • 12 toasted slices of Tin bread
  • 2 Avocados, sliced
  • 4 Chicken breasts, grilled or fried in a grill pan
  • 2 Red onions, sliced and fried
  • 2 Tomatoes, sliced
  • 6-8 Lettuce leaves
  • 10-12 slices of Bacon

Sauce

  • 3 Egg yolks
  • 1 tbsp Mustard
  • a dash of Vinegar
  • 2-3 dl Rape oil
  • a splash of Lemon juice
  • 1 red Chili, chopped, or Sambal Olek
  • 2 Garlic cloves, grated
  • 1 dl Sour cream

Start with the chili mayonnaise. Make sure that all the ingredients are room temperatured. Blend egg yolks, mustard and vinegar. Use an electric mixer and carefully pour the oil little by little. When you have a good consistency add chili and a splash of lemon juice.

Add grated garlic and sour cream.

Start with a slice of bread, lettuce, avocado slices, the grilled chicken breast, sauce, bread slice no 2, fried onion, slices of bacon, tomatoes and more sauce and at the end bread slice no 3.

Not healthy but very, very tasty!

Music: Listening to the Belgian duo, Aeroplane

Salmon with trout roe as a starter – beer week #7

In Sweden we have an excellent chef, Mathias Dahlgren. He has two fantastic restaurants in Stockholm, Matbaren and Matsalen, both at the Grand Hotel.

Mathias Dahlgrens motto is “Natural produce and natural taste are essential for the natural cuisine”. This recipe is from his last book “The Natural Cuisine”.

Salmon back in beer with trout roe

  • 200 g Salmon back
  • 100 g Porter
  • 100 g Soy sauce
  • 30 g Gari (pickled ginger)
  • 25 g Sugar
  • 20 g Trout roe
  • 1 Spring onion

Smoked mayonnaise

  • 2 Egg yolks
  • 2-3 dl Rape oil
  • 1 tbsp Mustard
  • 1 tbsp Vinegar
  • 1 teaspoon Liquid smoke
  • Salt
  • Black pepper

Make sure to buy a really fresh and high quality salmon. Cut the salmon in cubes and blend porter, soy sauce, gari and sugar together. Put the salmon cubes in the marinade and let marinate for 50 minutes.

Lift the cubes up and let them drain on paper. Decorate the salmon cubes with trout roe, flakes of salt and freshly grounded black pepper.

Make sure that all your ingredients for the mayonnaise have room temperature. Blend the egg yolks with mustard and vinegar. Use an electric mixer and pour the rape oil carefully in a fine squirt. Keep pouring oil until you have a good consistency. Squeeze a tbsp lemon juice in the mayonnaise, a teaspoon liquid smoke and add salt and pepper.

Make nice circles of the mayonnaise in between the salmon cubes and decorate with spring onions.

Music: Listening to Maia Hirasawa’s song “You are all I wanted”

Finally the R-months are here!

It is said that you should only eat sea mussels when the month’s spelling contains the letter r. And now we have September!

Moules marinés

  • 2 kg Sea mussels
  • 2 Shallot
  • fresh Thyme
  • 3-4 dl White wine
  • 1 dl Cream
  • 1 Carrot, sliced
  • 2 Celery stems, sliced
  • Olive oil
  • 1-2 Bay leaves
  • Salt
  • Pepper

Start by scrubbing the mussels and make sure to throw away the open ones. Heat up the olive oil in a pan and add the mussels, stir. Add the rest of the ingredients; veggies, spices, wine and cream.

Let the mussels boil/ steam until they are open. Serve the mussels in a large bowl and decorate with chopped parsley, lemon zest and grated garlic.

Home made deep-fried potatoes

  • 4-5 Potatoes
  • Deep-fry oil
  • Salt

Cut the potatoes in pieces/ batons. Use a pot or a saucepan with a thick bottom, heat up the oil. To test if the oil is hot enough throw in a piece oaf white bread. The bread should be ready after approximately 1 minute in the oil.

Fry the potatoes twice. The first time for 2-3 minutes, let them cool off in between, and the second time until they are golden.Let them drain on a kitchen paper and add salt.

When deep-frying always keep a lid nearby in case the oil gets to warm and if you have one, a fire blanket. In case of an accident do not use water!

Chili Mayonnaise

  • 3 Egg yolks
  • 1 teaspoon Mustard
  • 1 teaspoon Vinegar
  • 2-3 dl Rape oil
  • 1 teaspoon Sambal Olek
  • Salt
  • Pepper
  • 1 teaspoon Lemon juice

Make sure that all the ingredients have the same temperature before you start. Blend egg yolks with mustard and vinegar. Use an electric mixer and very carefully add the rape oil in a fine jet.  When you feel you have a good consistency add Sambal olek, salt, pepper and lemon juice. Blend and taste it.

Music: The swedish band Movits with their song Äppelknyckarjazz