Monday, September 24, 2012
A little while ago I saw a Heston Blumenthal episode, and he made me crave for stringy cheese! I absolutely adore cheese! If you one day you get to ask me which my favorite cheese are, I´ll only be answering: there´s too many to choose from! But my favorites are in the blue cheese and well preserved section.
Now for this simple dish I used:
Norwegian yellow cheese
All these have a purpose. Mozzarella for the stringiness, compté for the intense flavor, norwegian yellow cheese for the volume and the aged parmesan for the little crisp and creamy flavor.
Mix them all in a Bain Marie and let it melt naturally. Swirl a couple of times and do not worry about the sauce.
Cut the chicken breast in the middle so that it folds out. Put some stringy cheese in it, and close it up with some thread. Cut some carrots in fine lengths and mix it with some greens (asparagus, green beans, herbs...) in the pan. The carrots will bring some sweet flavor to the dish.
Fry the chicken first and them the vegetables. Use some of the cheese sauce that was created and there you have a stringy cheese dish!
Remember one thing though, always season your food! and then taste before re-seasoning.
Have a great one!
Tuesday, September 11, 2012
I assure you, I have been cooking a lot for the past months, but the time for some blogging has been very limited. To recap my life for the past months, I began the year with the national barista championships, then I prepared for my 5 exams at the university! The fact that I was ill for a couple of months before my exams, meant that I had to read a LOT!
Food being one of the center pieces in my relationship, I have to say that my girlfriend has made a lot of improvements being my personal little chef :)
Following my exams, I get offered the job that many passionate baristas dream of getting! I get to be a assistant manager during the opening of the new Stockfleths i Oslo (soon to be the best coffee bar in Oslo!). Not only that, but I get to have the Norwegian Barista Champion as my boss! That, I have to say, is pretty AWSOME!
Now school has started again. Even if I haven´t had a lot of vacation, I´m ready for a new semester and new experiences!
As my first blogpost in a long time, I would like to share one of my favorite Italian recipes I made this summer. This is really a sunny day recipe, but can be appreciated a cold day with a great spanish or italian red wine.
I would like to call it:
Surf ´n ´ turf MANIA!
Now to the basics of this recipe:
- 3 tins of quality tunafish in olive oil
- homemade mayonaise (retail is great too)
- Ruccola salad
- Pre panned sirloin (you can use a lot of different types, but red meat is recommended)
- quality parmesan
- quality olive oil (extra virgin)
- pine nuts
- salt and pepper
- creme fraiche
- cayenne pepper
Now this sounds pretty easy, and the great thing is that it is easy!
If you have a little fatty sirloin, beat it to break the strings! then cook it in a pan with butter, or put it in the oven for a slower cook (160 degrees should do it (remember to moisture the meat while its cooking)).
Let it rest for a couple of minutes, and cut it into longer pieces.
For the tuna mix, empty the tuna tins into a bowl, then add a couple of spoons of mayonnaise. Then add some creme fraiche to mix the different creamy textures! Balance it after you own palate and add the salt, pepper, cayenne and lime!
Mix the ingredients, and add the meat. Let it cool during the night! Before serving, add the roasted pine nuts and ruccola and there you go!!!! it´s time for surf ´n´ turf MANIA!
I hope you enjoy my first long blog post! My god I now remember how much I love writing about this!
Monday, September 10, 2012
Everything is going great in my new job, very nice colleagues, a beautiful office in Oslo and I can cook great meals now that my bank account isn't always in negative.
It's been a long time since I cooked fish, I'm not even sure if I posted any recipe with fish on this blog but anyway, here's tonight's dinner: "Tzatziki Salmon" for the entrée, and "Stir fried Plaice" for the main course.
Around the cucumber, I put a tzatziki emulsion made from tzatziki with added liquid cream. I placed cubes of fresh salmon and small bits of cucumber pulp. Store it in the fridge for 5 minutes before serving.
I added lime juice just before serving, salt and pepper. You really don't need any sauce for Plaice, the fish speaks for itself.
Hope you enjoy these two recipes! Ask me if you want other fish recipes ;)
Sunday, August 26, 2012
It has been a long since the last spot. Well, life has been very busy since last time. I graduated from my school in France after weeks working on my thesis, but I wasn't accepted in the Master program I wanted to do in Norway. Huge disappointment, but I got back on my feet directly and started looking for a job. I finally found the dream job, after few interviews I finally got it, and I'm based in Oslo which is just perfect!
After that, I had to come back to cooking and writing on the blog.
Here I am, with a new Camille's Norwegian meal: Reindeer Steak with Brunost Sauce. Every once in a while, there is a farmer market in Oslo where you can buy very typical Norwegian food, and this was the best place to find a meal to do my blog come back. I chose a beautiful piece of reindeer hunted just recently, and a brunost. For those who don't kno, brunost is a delicious brown goat cheese. It is made from whey that is cooked until caramelized. I love it and if you come to Norway, you need to try it.
For the meat, I cooked it in the oven at 60°c during 3 hours and finished it at 100°c for 30 minutes glazing it with a salty butter at the end. I recommend it bloody or at least pink to really enjoy the taste of the meat, but if you want it cooked more you can live it at 60°c for another hour.
For the sauce, I used 50g of butter, added 25g of Brunost and finished it with 10ml of liquid cream. It works perfectly with a meat, really delicious!
On the side, I cooked cantrell mushrooms quickly in a pan with olive oil, just remember to wash them very well before. Plus a rutabaga and parsnip purée: cut them in cubes, cook the cubes in boiling water until they are soft and mix them with liquid cream until you can a nice texture. Pour the cream carefully and just a little bit several time in order to avoid a very liquid purée.
I hope you like this come-back recipe! Feels good to cook and blog again:)
Monday, April 9, 2012
For the starter, I used slices of eggplant and parsnip with a scampi on it. These vegetables work very well with seafood. I cooked the parsnip in boiling water for 10 minutes and the eggplant with butter, 3 minutes on each side.
For the next meal, I made an oven-baked salmon with spinach. Put the salmon with olive oil, salt and pepper in the oven at 180°c for 10 minutes. Don't overcook it or it will be dry, wasting this delicious fish.
With the spinach, put them in a saucepan with 10cl of water, a spoon of olive oil, salt and pepper and cook it at medium temperature until they are very soft without any water left. The sauce is a crème fraîche with lime, perfect for the salmon!
I might be without posting for some time again as my bachelor thesis is due very soon bu I'll do my best. See you soon!
Wednesday, March 14, 2012
Tuesday, March 13, 2012
Monday, March 5, 2012
Sunday, March 4, 2012
Thanks to her, I might be reconciled with baking:)
For the cake:
- 80g flour
- 10g baking powder
- 125g butter
- 125g dark chocolate
- 125g sugar
- 3 eggs
- pinch of salt
For the middle:
- 100g mascarpone
- 20cl bitter orange syrup
- 10g bitter orange marmalade
For the topping:
- 100g dark chocolate
- 50g butter
- 50g crème fraîche
Enjoy it with a nice cup of coffee!
So, is this challenge a success?
Saturday, March 3, 2012
Thursday, March 1, 2012
For the eggplant, cut 1 cm slices and cook them in a pan with olive oil until they are soft. Prepare an oven plate with olive oil at the bottom, take each slice and add mozzarella in the middle with a teaspoon of pesto and fold the edges to the middle. Cook it in the oven at 150°c until the mozzarella melts.
Prepare a sauce by reducing the juice of the tenderloin with cream. It's just what you need to complete the moist texture of the meat.
And the dessert:
The challenge wasn't really a success so I'm going to try very soon a new chocolate cake and hope for the best! :)
Wednesday, February 29, 2012
To make the risotto, I recommend you to follow Alex's recipe: Mushroom Risotto.
While you cook the risotto, take the chicken out of the stock, remove all the meat and add it to your preparation just before the end. Few slices of parmesan on top of it and here is your second delicious meal made with the chicken. And there are still the wings and legs for the third recipe!
Wednesday, February 22, 2012
Tuesday, February 21, 2012
Saturday, February 18, 2012
Instead of buying chicken breasts or wings, buy an entire chicken for example. It is way cheaper and you can make 3 different meals with it!
The first recipe I present you is a poached chicken. Ideal to keep the meat moist and really tender, it is another dimension from roasted chicken (which is also delicious).
Take the chicken out of the saucepan (just the chicken, leave the stock in it) and cut the breast off and put the rest back in the stock (we will use it for the next dish). Heat up a frying pan with olive oil and cook the breasts until the skin has a nice crisp. Glaze regularly by putting some of the hot oil on the meat with a spoon.
Serve with any vegetables you want, I chose sautéed potatoes.
Thursday, February 16, 2012
For the dark mousse in the bottom I used:
70 g dark quality chocolate
150 ml of double cream
2 small egg whites
3 tablespoons of sugar
Melt the chocolate in a “bain marie” and add 75 ml of boiling double cream. To get the process going, continue stirring in ice water... While stirring add the remaining 75 ml of cream (if you want to add flavor, add a table spoon of coffee or other...). Stir until you get a soft textured chocolate mix.
Whisk the egg whites and add one spoon of sugar at the time. You should get a great meringue.
Stir gently and set it in a chilled glass. Put the glass in the fridge while preparing the white chocolate mousse!
For the white mousse on top I used:
100 g white quality chocolate
45 ml of milk
2 egg whites
3 tablespoons of sugar
120 ml of double cream
First off, melt the chocolate in a “bain marie” and stir in the milk. To get the process going, continue stirring in ice water...
When smooth, se aside and begin whisking the egg whites.. When you get peaks, add it to the chocolate mix.
Whisk the cream until soft peaks can be formed and add it to the chocolate mix. Stir gently so that the mousse still keeps its fluffiness. Pipe into the glass with dark chocolate and let it rest for at least 2 hours. If you have questions, don´t hesitate to ask!!
You should get a dens great chocolate flavored mousse in the bottom, with a fluffy light white chocolate mousse on top.
Next on the menu was a Duck Confit on string beans and mushrooms with a red wine and blueberry reduction. Of course! I couldn't make a romantic dinner without cooking duck, we love it both too much ; and Duck Confit was the first dish I made to impress my girlfriend so I had to do it again. You can find my recipe HERE.