Deep Fried Camembert

Deep Fried Camembert

I don't know the story about this dish. It might be French, but nevertheless it is very decadent and rich.

Picnic.

My parents have made deep fried camembert for me and my brother a few times. Oddly enough my brother loved it, even though he hates cheese. Well, he likes warm cheese on pizza, lasagne and in deep fried camembert. He is very weird, if you ask me...

My trip to Tomales Bay brought me to Marin French Cheese, where they made camembert, and to my surprise, they made a petit version, perfect for deep frying. We bought a bunch of small cheeses to bring with us home.

By the end of the day we opted for at small picnic by our hotel, instead of going out for dinner. I had brought some of my homemade bread and it paired perfect with the cheeses. There is nothing better than a quiet picnic with your loved one at sunset.

Serves 4.

Ingredients:

• 2-4 small camembert, with the rind on (I used petit camembert  from Marin French Cheese)
• 2 eggs
• 1 cup breadcrumbs, fresh, panko or regular
• oil, for frying
• 4 slices good bread, toasted
• blackcurrant jam 

Directions:

Put the breadcrumbs in a shallow bowl. Crack the eggs into another shallow bowl and whisk them together.

Dip each camembert into the egg, making sure to get it covered all over. Coat the cheeses with the breadcrumbs. Repeat with the rest of the camembert.

Heat the oil in a heavy bottomed saucepan until hot.

Gently drop two of the cheeses and fry until golden brown, turning once. Place the cheeses onto a piece of kitchen towel to remove excess oil.

Serve immediately on a slice of toasted bread with blackcurrant jam.

Enjoy!

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Dansk udgave

First time I encountered a butternut squash was after moving to the US. Every fall I would see piles of this oddly shaped beige vegetable in the grocery store. They were hard like a pumpkin, but didn't look like the pumpkins I knew from back home. Pumpkin was not something we cooked with in Denmark, at least not in my family. My mom had made pumpkin jam and sugar pickled pumpkin, but the recipes is long gone.

I got to taste a butternut squash soup at a friends house one Thanksgiving, and I kinda liked it, but I was on the sweeter side, and as I recall it, it had nutmeg or some warm spices in it. 

I don't have to tell you, but I'm not a fan of pumpkin pie, but I will never pass on a Pumpkin Spice Latte. It must be the coffee that make me love it.

I like a fresher and lighter taste to my butternut squash soup, so I was delighted when I found a soup with few ingredients, including an apple, on CHOW.com.  I made a few changes, and got a crisp fresh butternut squash soup, that even my squash-hating husband liked. He ranked it up with his favorite, spicy peach soup, so I must have hit something right with this soup.

Here is my version:

Serves 4 for dinner or 6-8 for an appetizer.

Ingredients:

• 2 medium butternut squash, halved lengthwise and seeded

• 2 tablespoons butter

• 1 Granny Smith apple, peeled and diced

• 1 small onion

• 4 fresh sage leaves

• 3 teaspoons chicken paste*

• 4 cups (about 1 liter) water

• 2 teaspoons salt or taste

• ¼ teaspoon freshly ground black pepper or taste

Garnish:

• ½ cup toasted pumpkin seeds

• ½ leek, thinly sliced

• a few sugar pickled chilies

Directions:

Preheat the oven to 425°F (220℃). 

Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Brush them with about 1 tablespoon of butter all over the cut side. Season generously with salt and pepper. Roast squashes for about 50 minutes, until knife tender and browned on the edges.

Melt the remaining butter in a Dutch oven over medium heat. Add the apple and onion, and cook while stirring until softened about 5 minutes. 

When the squash has cooled somewhat, scoop the flesh out with a spoon into the sautéed onions and apples. Discard the skins.

Add chicken paste and water, and bring it to a simmer over medium-high heat. Reduce the heat and let the soup simmer for about 15 minutes, until the flavors are blended. Season with salt, pepper and fresh sage. 

Purée the soup in batches in a blender** until smooth. (You can also use an immersion blender.) Season with more salt and pepper if needed. 

Serve the soup hot with your favorite garnish and a slice of good bread.

* You can use chicken or vegetable stock instead of the paste and water. 

**Be careful when blending hot liquids, it can make the lid pop off, and you may risk getting serious burns on you skin. You can remove the small cap on you blender lid and cover the lid with a clean kitchen towel. You need to hold on to the lid and towel. This will let the steam from the hot soup escape and avoid the lid from popping off. You can also get blenders like the Vitamix, where you can blend hot liquids, without any hassle.

The Danish version:

Bagt Butternut-Græskar-Suppe

Til 4 personer til aftensmad eller 6-8 personer til forret.

Ingredienser:

• 2 mellemstore butternut græskar, halverede på langs og fjern frøene

• 2 spsk smør

• 1 Granny Smith æble, skrællet og skåret i tern

• 1 løg

• 4 friske salvieblade

• 1 liter kylling eller grøntsagsboullion

• 2 tsk salt, eller efter smag

• ¼ tsk friskkværnet sort peber, eller efter smag

Tilbehør:

• ½ dl ristede græskarkerner

• ½ porre skåret i tynde skiver

• lidt sukkersyltede chilier

Fremgangsmåde:

Opvarm ovnen til 220℃. 

Kom staniol på en bageplde/bradepande, og sæt de flækkede græskar her på, med skærefladen opad. Pensl dem med lidt smeltet smør, og krydder med rigeligt salt og peber. Bag græskarne i ca. 50 minutter, indtil de er møre og brunede i kanten. De er møre, når du let kan stikke en kniv ned i kødet.

Smelt resten af smørret i en stor tykbundet gryde, og sauter løg og æbletern heri indtil de er bløde, ca. 5 minutter. 

Når græskaret er kølet lidt og det er til at håndtere, skrab kødet ud af skallen og ned til løg og æbler. Smid græskarskallerne ud.

Tilsæt bouillonen og kog suppen op. Lad suppen simre i ca. 15 minutter. Krydr med salt, peber og salvie. 

Blend suppen i en blender eller med en stavblender. Pas på med at blende den varme suppe, da det kan give skoldninger, hvis låget hopper af. Man kan evt. tage det lille låg af blenderen og dække hullet til med et viskestykke, men der blendes. 

Smag suppen til med salt og peber en sidste gang, og server den brændvarm med det ønskede tilbehør.

Velbekomme

NB. Man kan få blendere som f.eks. Vitamix, som gør det muligt at blende varme supper uden problemer.

Mazarin Cake

Mazarin Cake

Dansk Udgave

Mazarin cake is a classic Danish cake made with a pie crust, almond filling and dark chocolate on top. It first appeared in a cookbook in 1888, the time period (the 1800's) where the upperclass in Copenhagen started to go to patisseries. The Danish Patisseries was greatly influenced by German and Austrian ones. The cakes were named after royalty or historic figures, mostly French sounding names. This cake was named after The Italian cardinal Mazarin.

Even though Mazarin cake started off as a fancy cake, my first encounter with the cake was as a cheap store bought cake. A cake that you find in most supermarkets, kiosks and gas stations. The kind of cake you only buy, when you had no other options.

As I got older, working at a bakers shop, I got a new appreciation for the mazarin cake.  The Mazarin cake had a flaky pie crust, the filling tasted more like marzipan and the decoration was thoughtful and pretty. Suddenly the Mazarin cake was elevated to a delicious treat worth sinking you teeth into.

To this day I still love this cake, but I rarely make it, because my version calls for a lot of marzipan. Marzipan is an ingredient I love, but also one that I am very picky about. My favorite marzipan for eating raw is the one made by the Danish company “Summerbird," - btw they also make the best chocolate ever!  The marzipan I use for baking is "ren rå" (pure raw) from "Odense." 

The Mazarin cake can easily be made in advance, a couple of days even, but the fresher the cake, the crispier the crust will be. The original cake was decorated with dark chocolate and candied petals from violets, but I dressed it up a notch with fresh berries. 

I played a little with the crust. I have been looking for a crispy, flaky pie crust, but I haven't been completely satisfied with the ones I have tried previously. 

But this one is close to perfection. Crispy, flaky, buttery with some texture to it. Next time I want to make my strawberry tart, I'll use this crust. I know that it works perfectly when baking it with the cake-part in it. 

Makes two 8 inch cakes.

Ingredients:

Crust:

• 100 g almonds, grounded to flour
• 200 g all-purpose flour
• 150 g butter, cold and cut into small cubes
• 100 g confectionary sugar
• 1 egg
• ½ teaspoon vanilla paste

Filling:

• 300 g marzipan (almond pate)
• 200 g sugar
• 150 g butter
• 4 eggs

Topping:

• 100 g dark chokolate, use a good one like Valrhona
• 40 g blød nougat, optional (you can use 1 tablespoon  non-flavored vegetable oil in stead) 
• fresh brerries

Directions:

Crust:

Ground the almonds to a flour in a food processor. Add flour and sugar and mix it well. Add butter, egg and vanilla paste, and pulse until it almost come together as a  dough. Form the dough into two disks and refrigerate for a about 2 hours. The dough is more sticky than a normal pie crust.

Roll out each dough disks between 2 sheets of parchment paper. You need to have a bigger piece of dough than the pie pan you are using. Put the rolled dough into the freezer for a minimum of 30 minutes, to make the butter freeze up. This will prevent the crust from shrinking while baking.

Preheat the oven to 360℉ (180℃).

Take the dough out when you are ready with the filling. Let the dough settle a few minutes on the counter before putting it in the pan. Carefully place the dough into the pan, make sure to get it into the corners. Cut off any excess dough. Do not stretch the dough, this will course shrinking.

Filling:

Mix the marzipan with sugar and butter until fully incorporated. Mix in one egg at a time. Fill the crusts half up with the marzipan filling. Smooth the filling out for an even baking.

Bake the cakes for about 30 minutes, until the cakes are golden brown. 

Let the cakes cool in the pans on a wire rack.

Topping:

Melt the chocolate (and blød nougst) and pour a thin layer on top of the cooled cake. Decorate with fresh berries and serve it with a nice cup or tea or coffee

Enjoy!

The danish version:

Mazarintærte

Ingredienser:

Tærtebund:

• 100 g mandler, malet til mel (i en foodprocessor)
• 200 g hvedemel
• 150 g smør, koldt og skåret i små tern
• 100 g flormelis
• 1 æg
• ½ tsk vanilla pasta eller kornene fra ½ vanilliestang

Mazarinmasse:

• 300 g marcipan (ren rå)
• 200 g sukker
• 150 g smør
• 4 æg

Topping:

• 100 g god mørk chokolade (jeg brugte Valrhona)
• 40 g blød nougat
• friske bær

Fremgangsmåde:

Tærtebund:

Kom mandlerne i en foodprocessor og mal dem til mel. Bland mel og sukker i. Tilsæt smør og vanille og pulse (kør foodprocessoren i få sekunder ad gangen) indtil dejen kun lige samler sig. Form dejen til to flade cirkler (hvis du laver runde tærter), pak dem ind i plastik film, og lad dem køle i ca. 2 timer. Dejen er mere klistret end en almindelig mørdej.

Rul dejen ud mellem to stykker bagepapir, lidt større end tærteformen du vil bruge. Læg den nu udrullede dej i fryseren i mindst 30 minutter, dette vil hindre at tærtebunden krymper, når den bages.

Opvarm ovnen til 180℃.

Tag dejen ud, når du har lavet mazarinmassen. Lad dejen hvile på køkkenbordet i få minutter, så den bliver lettere at få ned i formen. Læg dejen i tærteformen, og sørg for den kommer helt ud i hjørnerne, men pas på at du ikke strækker dejen, da det gør at tærtebunden trækker sig sammen ved bagningen.

Mazarinmasse:

Bland marcipan med sukker og smør intil du har en homogen masse. Bland eet æg i ad gangen, og sørg for det er helt blandet sammen, inden du tilsætter det næste. Fyld mazarinmassen i tærteformene. De skal fyldes ca halvt op. Glat massen ud med en paletkniv, så du får en fin glat overflade.

Bag kagen i ca 30 minutter indtil kagen er flot og mørk gylden. Køl kagen helt af før den pyntes.

Topping:

Smelt chokolade og nougat og kom et tyndt lag på kagen. Dekorer med friske bær.

Velbekomme!

Grilled Oysters

Grilled Oysters

I went on a weekend getaway with my hubby. We went to Tomales Bay north of San Francisco. I love getting out of the city, away to small-town USA. Just a few hours driving takes you into the country side. Point Reyes Station is a small town with all the things you need. A few stores, a hole in the wall coffee shop (Toby's coffee bar makes very good lattes!) and a handful of restaurants using mainly local ingredients. 

I hadn't done my research properly, I know that now. I totally missed that we were going to cheese-country, but more about cheese in another post.

The view

The real reason for this trip was to go back to Hog Island Oyster Farm. We went there last year and both of us have been craving their grilled oysters ever since. I know we could get our fix in downtown San Francisco, but it would not be the same. There is something special about sitting on wooden benches eating oysters while enjoying the beautiful view of Tomales Bay.

We brought some oysters back with us. I wanted to try to make these scrumptious grilled oysters at home. And my, oh my, oh my - the home grilled oyster was just as tasty as the ones at Hog Island Oyster Company.

serves 3-4

Ingredients:

• 12 oysters (small oyster from Hog Island Oyster Company or any local oysters)

• 1 lemon

Butter:

• ½ stick (55 g) salted butter, cold

• 1 tablespoon brown sugar

• 2 tablespoons bourbon or whiskey

• 2-3 tablespoons chopped chipotle chilies in adobo-sauce

• 1 sprinkle of salt

• 2-3 garlic cloves

And:

• 1 knife for shucking the oyster (I used a Dexter-Russell)

• salt for the serving plate

Direction:

Dissolve the sugar in the bourbon/whiskey. Add all ingredients to the a food-processor and mix until you have a smooth paste. Chill the butter until semi firm.

At the grill:

Heat your grill to a medium heat (400℉/200℃)

Shuck the oysters like in this video.

Place about ½ teaspoon of the butter in the open oyster and place them on the grill. Close the lid and peak a few times for the butter to melt and the liquid to start bubbling, let the oysters bubble away for about a minutes. Remove from the grill and let them cool for a brief moment before eating.

Seafood Tacos

Seafood Tacos

For the longest time I have been avoiding fish tacos. Why? I really don't know, for me tacos was filled with ground beef, and there was no need to change that. Wrong! By adding seafood to tacos a new world of possibilities openes up.

Tacos are easy to make, basically you need some greens, protein and salsa. This time I opted for poached Petrale sole filets and smoked shrimps.

This is my version:

Serves 2.

Ingredients

• 2 petrale filets, poached
• 4-6 small tortilla, heated
• 6 smoked shrimps, I found smoked chipotle shrimps in my local Whole Foods Market
• a few handful greens or Napa cabbage, finely chopped
• 2 grilled corn ears, and cut of the cob
• 10 cherry tomatoes, cut in half
• mango/habanero salsa
• guacamole
• salt
• lemon pepper
• white wine, enough to cover the skillet with about 1 cm

Directions

Make the guacamole and salsa.

Make sure there are no bones in the filets. Season them with salt and lemon pepper. Add white wine to a skillet and bring it to a slow simmer, put the fillets in the pan and poach it until its white and opaque, about 4-5 minutes. You can use more spices in the poaching liquid, but I wanted the delicate flavor of the fish to shine through.

Heat the tortilla and assemble the tacos and serve with a slaw, salsa and guacamole.

Enjoy!