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The Selfish Idealist

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If you do things for yourself, do you have to be destructive towards the world? Life can be made fairly good both for you and for the rest of us.

Maybe you'll not only help out, but even give everybody a good laugh from time to time.

The moon, an old friend.

Juletorsk?? No, no

Cooking techniques Posted on 17 Dec, 2016 21:12

So how do you
make really good fried fish? I had a
real craving for it today.

What
you can do with it, as an amateur:

Have some spices in the butter beforehand. I have some Spanish smoked, dried, ground red pepper which I keep in a box. Tabasco, standard fare, a little expensive salt and that was it, I think. This I heated in the butter before I fried the pieces of fish.

Have the
butter heated pretty hot, but not brown, then lay the pieces of fillet in the
pan (cod, I had), make sure the butter is so hot it makes the sound of frying something.

Turn down the heat a little and watch the pan minutely with a
fork in hand. As soon as there is no resistance in the meat pick up that piece,
immediately, and lay it on the plate. (When the fish is raw you have to use a
little force to push the fork through it. The second all the resistance is gone, the fish is finished.)

And why not
eat it as you make it? It tastes wonderfully like that. Then take the rest as
it emerges out of your different pans.

Actually it
tasted like crab, almost, because of the spices, and the substance, which is
very important, I think, when it comes to frying, matched this feeling. Exactly
what I wanted. Yey!

Next was a
bag of small green peas which I had also just bought. After taking out the fish,
a little water into the frying pan, heated it, then peas in, half the bag.
Boiled it in this stock for a few minutes, until it was reduced to a decilitre
or so.

Green peas
give much taste to a stock or a dish, so this replaced some of the taste of the
spicy butter, but the chilli remained and the rest blended nicely. Green peas
are delicious, they keep the feeling of spring even though they have been
frozen for months.

I also had
some potatoes. The local greengrocer had a crate of those small French white
ones outside, and I had picked out the smallest among them.

I boiled
them in milk, butter, and some of my usual stash – Tabasco, sage, salt, of
course, but not too much, mustard, honey. I should have cut them a little
smaller from the beginning, it could have been nice to have “marinated”
them a little more in the sauce. But I did it late, and this also worked. A
little extra sour cream the last couple of minutes to avoid too much sweetness.

What also
happened, was that some of the potato stash was left until cold, and it turned
into a pretty good potato salad. Did I plan that?

The fish
definitely was the star this afternoon. Which reminds me, once again, that I
need to prepare what I’m going to do, in my mind, I mean, and if you’re lucky
enough to have a food idea i huet for
several days, it could be a good idea to cook it! I improvise too much without
really thinking.

For me,
just sitting down for a while and considering what to do and what I’m after, what
tastes I want, degrees of fried-ness etc, sometimes helps immensely on the
result.

So, the
recipes, or rather, what you need:


The fish
A fillet of
cod, ca 400 g
butter
Tabasco
Spanish,
smoked, ground red pepper (you can, of course, use something else, preferrably
peppery)
salt

The peas
ca 100 g of
small, green peas
what’s left
in the pan after you’ve fried the fish
a little
water

The potatoes
12-15 very
small potatoes or small pieces of potato
a few dl of
milk
3 tbsp sour
cream (20% fat)
1-2 tbsp
butter
a pinch of
sage
Tabasco
sauce, a few drops
1/2-1 tsp
mustard
about the same
amount of honey

Kos dæ! 🙂

PS This has nothing to do with Norwegian traditional food, by all means. But it could work well for…Christmas?



Onion soup

Cooking techniques Posted on 30 Nov, 2016 03:49

If you don’t know how to make French onion soup, here’s one way of doing it, based on Julia Child and friends’ Mastering the art of French cooking.

Two helpings

4 small onions
2 tbsp butter
1 tbsp olive oil
2 tsp vegetable stock powder
tarragon
sage
cumin
Tabasco sauce
sea salt
1 tsp honey

2 tsp vegetable stock powder
a few drops balsamico
4 dl water

3 small slices of white bread
a little cheese
a little butter

Peel the onions, remove what’s not edible and cut them into thin slices.

Melt the butter, add the oil, herbs and spices. Crush the herbs in a mortar if necessary.

Add the sliced onion and cook in the fat for at least 45 min, until it is completely soft, almost melted.

Add the honey and turn up the heat a little, enough to brown it slightly.

Heat the water in another pot until it boils and mix in the stock powder and the balsamico. Taste. Add more stock powder or balsamico if necessary.

It should of course have been real meat stock, but I rarely have it in the house. Whoever has tasted food made with real stock knows the difference.

Pour the stock over the fried onion and let it simmer just a few more minutes.

Fry the bread slices a little in a dry pan. Be careful, it will easily burn.

Melt the cheese in a little butter.

Put the slices of bread in the bowls, cheese on top, and add the boiling soup.

Serve.