All Out Dubstep 3 år!

Nästa fredag smäller det. Lär ju bli stort med alla gäster. Maz Peezay som lägger några fina rader.

Be there or be square.

Länk.

Länkar till matbloggar.com, för det verkar vara något :)

How to do: Bajenburgare.

I lördags var det final mellan Hammarby IF - Helsingborgs IF. Det krävde en stadig måltid. Resultatet av matchen kan jag inte. Det blev ett större strömavbrott i HELA Sverige, så ingen vet. Så till burgaren.

Först lite potatis. Uppdelad i valfri form.

 Kokas i saltat vatten tills nästan klara.

 Hälls av och ångas av.

Sen in i en ugnsform som fått vara en stund i ugnen med smör, olivolja (baconfettt, ankfett, fett som är gott och du har hemma), lite vitlök, chili, timjan, rosmarin, persilja, ströbröd.. Du väljer själv. Jag hade de första fem ingredienserna.  Slunga runt och kör i ugnen på 200ºC ca 20-30 min. Slunga runt och kör lite till om det behövs eller önskas (potatisen blir frasigare ju längre den är inne).

Lite sallad/salsa. Tärnad paprika..

Tärnad melon..

 Tärnad gurka..

Skivad rödlök (från Grekland mm.. söt och god)..

 Och så lite cocktailtomater. De här är blancherade snabbt och sedan nedkylda så att de behåller spänsten men inte skalet.

Och bearnaisen. Denna älskade sås. Detta lyckopiller.

Jag valde att bryna smöret för en annorlunda smak. Man börjar med att smälta ner smör och koka det under lite omrörning  tills..

Det börjar bubbla upp så här. Då bör man vara redo att ta av, för sen går det snabbt. Man brukar skämta i restaurangkök och säga "brynt eller bränt?", och du vill inte råka bränna. Helt onödigt.

När det sjunker ner och börjar bubbla upp bruna partiklar i mitten så här och det luktar nötigt så måste du hälla av smöret. I något som tål värme och genom en sil. Färdigt. Håll smöret runt 60ºC ( som varmvatten i kranen).

Ta äggulor och vispa upp med lite varmt vatten tills det ser ut så här:

Knepet är att ha lite värme, men inte för mycket. Vispa upp gulorna så att de är ordentligt fluffiga och "stabbiga". Här har jag tillsatt lite vinägerinlagd dragon, vilket ger den karaktäristiska smaken av bea, eller den vi svenskar är vana vid. Lite pizzeria, men fett gott. 

Sen vispar man i smöret droppvis och avlutar med lite cayennepeppar och smakar av med salt, vinäger. 

Som sagt, jag gillar bea. Som fan.
Inget bröd på min burgare, kände inte att det behövdes. Bajenburgare-originalet finns att hitta på Maxi-grillen på Götgatan.  Bless.

Btw.

Förra inlägget var nr 100 :)

Woho!

Kvällens Middag: Tin foil Baked Salmon with Sofrito-Pasta

 So I had these nice size portion pieces of salmon from work. I decided to bake them in the oven in tin foil for a nice taste. I put them in packages and topped them with some herbs such as thyme, parsley and basil. Also slices of lemon-peel (without the white part), a slice of peeled lemon, salt, pepper, butter, oliveoil and some chiffonade of limeleaves.

 It took about 20 minutes in the oven and I checked by being able to go through the hole fish with a bamboo stick without any resistance.

 For the sofrito-pasta (wich i came up with while doing it) I melted some butter and oliveoil.

Then I fried of some onion, both red and white finely cut.

Kind of important is not to give the onion any color. So when it became shiny and sweet I added some thyme and oregano.

 And then I cut up some tomato. If you can't cut a tomato after this picture you are a bad person.

So I added the tomato and some salt and pepper. But swedish tomatoes (that come from holland) don't taste more than a piece of cheap paper.

So I added some tinned crushed tomatoes and a pinch of sugar. And i couldn't control my hands from giving a splash of cream. Just a little. No one is looking.

Then I tossed that around with some pasta and just a couple of tablespoons of the pastawater. That helps everything come around and get more creamy. Topped that of with parmesan.

See that juice all around the fish? That was so tasty! All lemony-buttery-fishy. Yumyum, and what I didn't expect was that the pasta really went well with the lemonsauce. It almost wasn't good without dipping in it first. Beautiful.

Kvällens Middag: Rostbiff med sallad.

Enkel middag idag.
Stekt biff av innanlår kryddad med timjan, vitlök, salt&peppar. Väldigt smakrikt och saftigt kött.

Salladen slungades i en honung/senapsdressing.

Det var det, men det räckte långt :)

Death by chocolate for real.

Here comes my second post in english. Enjoy.

So I was reading this months issue of the Gourmet-magazine. At the end there was this recipe on how to make a "Death by chocolate" cake. And, really, no offence to the composer of that recipe but could I die by eating that cake? No. I didn't feel so. It was just an ordinary chocolate-cake with some melted chocolate on top. Maybe I would cough to death because it was dry :)
Just kidding, I'm sure it tasty, but it gave me an idea to do a cake that would make you feel like maybe it's time to die.

 Ok, so to the heart of the cake. Made a spungecake-like base with a lot of cocoa and cream instead of milk. Also I baked two bananas and made them really soft and mushed them into the batter. It went well and the consistensy was like an heavy and juicy chocolate-cake. I also added a dash of cinnamon and ginger.

Next step was to make the garniture. I had these beautiful cherries from Kyknos in Greece. They are really tasty by themselves, but I strained them, put them in a mix of the syrup and rum they layed in and let them rest in that for a while. After that I strained them again and put them in the oven for like 5 minutes and let them rest over night on a warm place so that they were really dried up and chewy before i dipped them in chocolate.

I sliced up the cakes and started with the first layer. That was made by caramelised walnuts mixed with condensed milk and butter.

For some reason I missed to take a picture of the second layer. Easy happened because I was making this cake at the same time as the rest of the days "mice en place" in the kitchen.

Anyhow the second layer was a chocolate-mousse. I melted dark chocolate, added an eggyolk and some bourbun and then turned it down into whipped cream. It became a bit hard, not to hard for the cake but if it had been to hard eat by it self. That's what you get for doing everything by hand and not following recepies.

 After that I drenched the whole thing with a chocolate ising, easily made by heating cream to the boil and pouring it over crushed chocolate and a little nob of butter. It looks like a huge macaron :)

I topped up with the cherries. A lot of work, but the result was satisfying to look at.

Tell me, do you think you would survive?