おいしい記憶 Delicious Memories:Foods (etc.)2008-07-26T07:49:12+09:00jordgubbsglassストックホルムから.おいしいものなど. e-mail: jordgubbsglass(a)gmail.comExcite Blog魚の揚げ蒸し煮 cooked by The Fishhttp://icecreams.exblog.jp/8366957/2008-07-26T07:33:00+09:002008-07-26T07:49:12+09:002008-07-26T07:34:09+09:00jordgubbsglassFoods (etc.)
檀家のレシピより。びっくりするほど簡単でおいしい一品です。
炊き立ての、白いご飯といっしょに。
Before I started to cook “real fish” (not already cut, or a frozen one), I thought it is very difficult and takes time to cook. As for every thing you cook for the first time, cooking fresh real fish is not as difficult as you imagined.
What you need to cook the fish is
Tools: a Wok pan or some other wide pan and a sharp knife.
Ingredients: Fresh fish, Purjolök, ruccola,
Sauce: Sesame oil, Soy sauce, Sake, Gräslök, garlic, Ginger, Chilli,
You can buy daily fresh white fish like Grouper or Gös. Pink fish like RÖding is very nice as well. You can ask in the shop which fish is nice at the particular season. If you ask them to remove the skin and take out the stomach of the fish at the market, it is easier to cook at home. Just before you cook the fish, you make some cuts on both sides of the fish to increase the heat transfer into the fish.
Before you start to heat the wok pan, let’s make the sauce. Mix a little bit more than 1/2 a cup of soy sauce and 2 table spoons of Sake. Add chopped Gräslök, garlic, JGinger and Chilli. After that, start to warm up the wok pan with sesame oil. You should use quite a lot of oil (like half to 1 cup) for the nice taste. After some minutes, a wonderful smell will come from the warm pan, that is the smell of the sesame oil. Put the fish in the pan and fry it about 10 minutes.
Pour hot sesame oil on the fish from time to time during you fry, then you can cook the top side of the fish also without turning the fish. After that, you add the sauce which you already prepared and put a lid on. Even if you did not fry it perfectly, you steam the fish at this time.
When the fish is finished, add Purjolök, ruccola, coriander etc and serve it. Fresh lemon juice will also be nice together with this dish.
The fish is very nice together with white rice. The combination of the juice from the fish and the rice is wonderful. Please don’t put any soy sauce on the rice, but use this sauce instead.
人気ブログランキングへ
Food Blog Ranking
]]>Moules marinière cooked by jordgubbsglasshttp://icecreams.exblog.jp/8247885/2008-07-05T01:28:00+09:002008-07-05T01:30:39+09:002008-07-05T01:29:20+09:00jordgubbsglassFoods (etc.)
One sad thing in Sweden is it is really difficult to get vongole. We use vongole in Japanese food quite often and it is nice to eat it the Italian way as well. Vongole miso soup is one of my favourites and spaghetti vongole bianco is definitely the best way to eat pasta! Even if we fined vongole at the supermarket it is very expensive as daily food! So, I started to use moule instead. They are not so expensive and nice too. I usually use moule in the same way of vongole, but there was a dish which I really wanted to try with moule. That is the “Moules marinière”.
It was difficult to make it in Japan because moule is very difficult to find in Japan and it is expensive as well. Just like vongole in Sweden.
Mule mariniere is a very quick, easy and tasty dish! You just put butter, chopped eshallot, moule, white wine and some herbs (like thyme and bay leaf) at the same time and boil it. Once the moule opened, pour cream over them. Mix some parsley and peppers for the taste.
That’s it!
You can eat with french fries - French style. Nice bread is also nice together with moule.
If you have cold white wine in your fridge, then you should try to cook it as a starter! Then you can slowly start to cook the main dish.
If you do not feel like to cook at all, then you can go to Kungsholmen. They have nice Moule Mariniere and a very nice view!
]]>Champaign butter made by jordgubbsglasshttp://icecreams.exblog.jp/8202932/2008-06-27T06:21:00+09:002008-07-01T04:51:16+09:002008-06-27T06:21:33+09:00jordgubbsglassFoods (etc.)
When you have planned a nice dinner at home, it is nice to make your own fresh butter! It sounds like it takes a long time,is inconvinient or difficult, but it’s not.
(By the way, how do you say “mendokusai” in English?)
This is very quick to make and it is tasty.
You need cream, a food processor and cold water (or Champaign!).
Just mix everything 2 to 3 minutes, then cream separates into fat (butter) and liquid (butter milk). Then you just separate them. That’s it.
Fresh butter is totally different from the one you buy at the supermarket.
In addition, if you want to keep the butter longer it is important to remove as much butter milk from the butter as possible. You can wash butter in cold water. But it is not a nice idea if you use Champaign instead. Then all the nice flavour will disappear I guess.
Please don’t throw away the butter milk. You can mix it in pancake, bread or some thing to bake!
]]>Black olive tapenade cooked by The Fishhttp://icecreams.exblog.jp/5228406/2007-02-26T08:35:00+09:002007-09-23T18:40:55+09:002007-02-26T08:35:11+09:00jordgubbsglassFoods (etc.)
Mix black olives, garlic, and anchovy fillets. Quite a lot of lemon juice and nice quality olive oil is important tomake this really tasty.
おいしいオリーブオイルをそのままバゲットにつけて食べると止まらなくなりますが,タペナーデもまた困り者です.大量に作ってもあっという間になくなるおいしさ.
The Fish made the tapenade as the first food with his new hand blender.
]]>White fish soup cooked by jordgubbsglasshttp://icecreams.exblog.jp/4757968/2006-12-19T07:30:54+09:002006-12-19T07:30:54+09:002006-12-19T07:30:54+09:00jordgubbsglassFoods (etc.)
Tuesday is the pea soup day in Sweden. But Monday is usually soup day in our family.
We always put lot of leftover basically from weekend’s nice dinner in our big pot and make any kinds of soup.
異常に暖かい日が続いていたストックホルムですが,いよいよ寒くなってきました.スープがおいしい季節です.
A few weeks ago, I was totally into fish soup. I choose that at café and/or restaurant quite often. Unfortunately, I am not a big fun of sermon but I love white fish like cod. (Sometimes sermon is little too fatty for me.) Once I start to get into something, it is hard to stop. This usually happens to me with other things too. Anyway, I of cause started to make fish soup at home. The first time I cooked the fish soup, I just put salt and pepper on the fish and put it in to the soup. That tastes too fishy and not so nice. At the second try, I put salt and pepper on the fish, and sprinkle fresh lemon juice as well. This worked very well! Is this a well known technique? I didn’t know that.
Cream on the soup! It almost looks like apple pie. …The Fish said. This is a typical Swedish way of making the food tasty.
In Japan, we usually don’t put cream on food, not even if it’s apple pie.
This kind of food is really quick and tasty. Perfect for a day like Monday when you are tired (?) at least for me.
Recently we are totally into Japanese type of soup (Nabe) with pon-zu which is quite healthy food. Now I am ready to eat wonderful Christmas food in Sweden and New Years food in Japan.
カスタードクリームすごい.ここのクリームパンを始めて食べた時,びっくりしました.よくある甘いだけのクリームではなくて,卵の味がずっしりと来る感じです.プリンみたいというよりもむしろ茶碗蒸しのような感じというか.(うまく言えませんが.)あまりにおいしいので,しばらく毎日通い続けてしまったくらいです.
I love custard! This custard bread is very special. It’s taste very deep. They use only organic ingredients for making breads.
]]>オイルフォンデュ from Stockholmhttp://icecreams.exblog.jp/2488522/2006-01-16T04:08:08+09:002006-02-10T12:21:14+09:002006-01-16T04:08:08+09:00jordgubbsglassFoods (etc.)
お肉や野菜をオイルで素揚げしながら,サワークリームなどのソースにつけて食べます.日本では,冬になるとみんなで鍋をしたくなるのと同じ感覚だと思います.
I love to cook on the table and eat at the sametime. I think this idea is very similar to Japanese "Nabe".
The Fish からの食べ物画像第2弾です.昨日の昼,クリスマスディナーを食べた後,夕食がこれだったそうです.さすがイタリア人のパパはよく食べます.
私は,また少し,仙人生活に戻りつつあります...明日もしっかり乗り切らねば.
]]>ビーフ・ブルゴーニュ cooked by The Fishhttp://icecreams.exblog.jp/2182433/2005-12-14T00:48:00+09:002007-10-13T23:50:31+09:002005-12-14T00:48:50+09:00jordgubbsglassFoods (etc.)
実はこれ,神戸牛,耶馬渓牧場のスモークベーコン,フランス産の有機栽培小玉ねぎ,そして実家の畑で採れた人参を使った,なんとも贅沢なポトフです.その味は...やっぱり格別でした.肉がとろけます.素材のおいしさが料理の決め手というのを改めて実感しました.いつもは,手軽なものでおいしく料理を楽しむことを心がけていますが,このときはスーパーのお肉がすべて売り切れていました.普通ならここでメニュー変更ですが,いつもフレキシブルなThe Fish がめずらしく,どうしてもこれが食べたい!と言って高級品に手を出した次第です.
]]>タンドリーチキン cooked by The Fish and jordgubbsglasshttp://icecreams.exblog.jp/2075481/2005-12-04T00:37:41+09:002006-02-10T12:13:30+09:002005-12-04T00:37:41+09:00jordgubbsglassFoods (etc.)
簡単でおいしいチキン.スパイシーな香りが部屋一杯に広がります.
The whole apartment smells like an Indian restaurant.
ガラムマサラ,クミンシード,カレー粉などのインドの香りいっぱいのスパイスをもも肉にすり込んで,おきます.
Rub Indian spice (Cumin, Garam masala, etc.) into the chicken meat and mix with yogurt.
]]>かんぱちのカルパッチョとヤーコンサラダ cooked by jordgubbsglasshttp://icecreams.exblog.jp/1912309/2005-11-19T16:49:20+09:002006-02-10T12:13:30+09:002005-11-19T16:49:20+09:00jordgubbsglassFoods (etc.)
かんぱちは刺身もいいですが,カルパッチョにするのもなかなかおいしいです.実家から送られてきた正体不明の野菜はヤーコンでした.初めての味!あまくておいしいです.
Simply slice raw fish (Tuna, Bream, Amberjack etc.) and put salt, pepper, lemon juice and olive oil on. It is nice to eat with fresh salad!
Yacon is kind of potato originally from Andes. It looks very similar to sweet potato. You can eat Yacon raw. Its crispy texture and sweet taste is very nice.
上がヤーコン,下がさつま芋
Yacon (upper) and sweet potato (lower)
今回のサラダには,焼いたパプリカを入れました.ガスでそのまま焼きます!更に真っ黒に焼いて,黒い皮を取り除きます.お家でバーベキューしてるみたいです.香りもよくて甘くておいしい!!!
It is very nice to put this baked paprica in salad. It has a very soft and sweet taste and a smooth texture.
Some people claim that you can remove the burnt skin of the paprica with water, but I think this will destroy the barbeque-like taste so I used Jamies way. Thien You put the baked and burnt paprica in a bowl covered with plastic film and wait about 10 minutes. Then you can easily peel off and remove the black part.
]]>フェタチーズを詰めたチキンのオーブン焼き トマトソース添え cooked by The Fishhttp://icecreams.exblog.jp/1722882/2005-11-04T01:21:52+09:002006-02-10T12:13:30+09:002005-11-04T01:19:37+09:00jordgubbsglassFoods (etc.)
The Fish の得意料理です.簡単なのにとてもおいしいしだけでなく,見栄えもする料理です.
This is one of The Fish's specalities. Very easy, looks good and is very tasty!
Cut a pocket in the chicken, add some salt and pepper on its surface and fry it quickly in butter to give it some color. Then fill the pocket with Feta cheese and just bake it in the oven for 15-20 minutes in 210 degrees. This Danish Feta cheese is perfect because the olive oil contains lots of herbs and adds taste.
仕事も溜まっているし,雨も降っているしで,今日は家でのんびりです.こういうのもたまにはいいです.]]>Greek food cooked by the Fishhttp://icecreams.exblog.jp/1189729/2005-09-30T03:42:29+09:002006-02-10T12:13:30+09:002005-09-30T03:40:02+09:00jordgubbsglassFoods (etc.)
ギリシャ料理とイタリア料理の混合プレートです.さすが隣の国だけあって,違和感なくおいしく食べられます.
ポイントはもちろん,ペストの味.
The fish に言わせると,もっともおいしいペストソースはPapaの手作り(The fish のPapaはイタリア人)らしいです.
でもスーパーで手に入る瓶詰めのものでもおいしいものはあります.とはいえ少々(かなり)値が張るのが痛い..
いろいろ試して,比較的安くておいしいお勧めペストがあるので,また今度紹介します.
この料理と同じくらい今日は休憩も素早く.
また仕事に戻ります.]]>Asian infused tuna cooked by The Fishhttp://icecreams.exblog.jp/889609/2005-09-11T19:39:22+09:002006-02-10T12:15:24+09:002005-09-11T19:36:32+09:00jordgubbsglassFoods (etc.)
これは Jamie Oliverのレシピです.誕生日プレゼントとしてもらった本,The Return of the Naked Chef に作り方がのっています.
Jamieはイギリスのシェフで,料理番組も作っています.これはを見れば誰でも料理したくなるはず!食いしん坊必見のビデオです.
でも,要注意!Jamieの口癖は,Lovely!と,....a little bit of olive oil. そういいながら’ほんの少し’どころか,大量に回し入れています.
おいしいくて体にいいものも,適度にしておかないとと,そのたびぐっとこらえます.]]>https://www.excite.co.jp/https://www.exblog.jp/https://ssl2.excite.co.jp/