Ristotto venere with golden oyster mushroom and Syrian purple carrots

“The best risotto I’ve ever had” according to my 6-year-old. No further introduction necessary. Risotto: Fry white onion and riso venere in olive oil. Add salt, garlic and some elderflower and apple cider vinegar and allow to absorb. Little by little, add hot water always letting the rice absorb all the water before adding more….

Rotmos med fläsklägg

Peasant food. One-pot meal. Comfort food. Root mash with ham hock. A traditional Swedish dish and quite a common meal in the Swedish-speaking part of Finland, as well. We used to serve it at the Viking Centre, where I worked during my teen summers. For me, this dish is a piece of home, really. Peel…

Spaghetti carbonara

What’s your favorite pasta dish? I have two. And spaghetti carbonara is definitely one of them. It’s wonderfully creamy, yet incredibly light. That’s the eggs. Flavorful, yet mild. That’s the pancetta and the Parmesan cheese combined with the pasta. That’s it. No cream. No parsley. No bells and whistles. Well. Black pepper, obviously. Otherwise, it…

Pork • Parsley root • Parsley • Pimenta

Remember my Cinque Pi? This is my Quattro Pi (with some additional ingredients). Turn pork shanks (also know as ham hocks or pork knuckles) in wheat flour and roast them in olive oil. Taste with salt and black pepper. Add quartered onions as well as pimenta (allspice) and rosemary. Braise in white wine until the…

Sous vide beef tenderloin with roasted veggies

Beef tenderloin with roasted veggies and a rich red wine sauce is as classic as a dish can get. And that not without reason: In all its simplicity, it’s utterly delicious. Meat: Sear an entire beef tenderloin in olive oil seasoned with rosemary and garlic. Transfer the meat and herbs into a bag, vacuum seal…

Duck and scallops accompanied by beetroot and orange

Sous vide duck a l’orange with pan seared scallops – doesn’t that sound scrumptious? It’s a surf and turf marriage made in heaven. Sous vide duck: Score a diamond pattern through the fat of the duck breast with a sharp knife. Be careful not to score the meat. Starting with the fat side down, pan…

Lamb sirloin • Barley • Pomegranate • Mint

A sous-vide stick – what a game changer! Precise temperatures, impeccable textures, foolproof. Never has cooking been easier. And the outcome more perfect. Start with the meat. Sear lamb sirloin in oil and butter seasoned with garlic and rosemary. Season the meat with salt and black pepper. Transfer the meat and the herbs to a…

Bœuf bourguignon

Brown bistro food or “certainly one of the most delicious beef dishes concocted by man” to quote the French cuisine guru Julia Child. That’s bœuf bourguignon. Even though visually not the most appealing dish there is, the strong flavors enhanced by slow cooking make this red wine braised beef stew perfect for Sunday feast. For…

Where the wild things are

On this plate – that’s where the wild things are. Ten of them to be more precise. And I’m quite sure, this is the supper Max enjoyed after returning home from his imaginative adventures. Deer fillet Deer escalope Wild boar entrecôte Wild boar salami chips Malaga morels Steamed Brussels sprouts Roasted pumpkin Mashed purple potatoes…

Veal • Root vegetables • Bramata • Parsley

Ossobuco means comfort food for me (actually, it means “bone with a hole” in Italian, referring to the marrow hole in the cross-cut shank, but that’s totally beside the point). My mother used to cook it back home and I’ve continued that tradition. It’s a dish full of flavors and amazing meat just melting in…

Chorizo lamb with pressed cucumber salad

Soft lamb sirloin, spicy chorizo and crunchy cucumber – this summery low-carb dish combines French haute cuisine, Spanish tradición culinaria and Nordic husmanskost at their finest. Start with the pressed cucumber salad. Slice a cucumber very thinly (e.g. with a mandoline). Salt the cucumber slices and place them into a sieve. Cover and weight down…

Chicken with pickled lemons and green olives

A little over a month ago, I pickled cute small organic lemons and today, we finally got to try them. The flavor was intensely lemony. All sourness was gone and replaced by a mild tartness. Exquisite! I slow cooked them with chicken, olives, shallots, lentils and lots of spices. Mix chicken thighs with sliced, depulped…

Fillet • Shrimp • Tomato • Butter

How do you pimp up fillet steak? You serve it with tender shrimps and an opulent sauce. Surf and turf at its finest. Surf: Season shrimps with salt and olive oil and grill for 10 minutes in 230°C. Turf: Simultaneously fry the fillet steaks in a hot pan for a couple of minutes each side….

Whole grilled trout

How does a food blogger spend a lazy Sunday? She sends her hubby fishing and lets him prepare his catch for dinner. This herb-stuffed trout is juicy and flavorful. And healthy. And low-carb. A perfect meal, really. Stuff one trout per person with lime and any fresh herbs you like (we used thyme) as well…

Rib-eye steak • Shallots • Zucchini • New potatoes

What’s your favorite steak cut? Rib-eye is definitely one of my favorite ones. It’s lusciously marbled, juicy and tender. Just melting in your mouth. Here, I’ve served it with three cute floral sides: sautéed shallots, zucchini rolls and new potato towers. Sautéed shallots: Peel and half shallots. Sauté in a brew of white aceto balsamico,…

Pikeperch with sautéed fennel and raisins

Have you ever tried fennel with raisins? They combine incredibly well. The first time I tried this side, I could barely believe my taste buds. It was so delicious. Add some acid to emphasize the sweet anis-taste and cream to round the whole thing up. I like serving it with a light fish, like pikeperch…

Trout • Rhubarb • Asparagus • Vitelotte

Today, I felt like experimenting. Like cooking something I’ve never had before. A new combination – at least for me. So I started combining tastes in my head. Fish goes well with acid. Rhubarb is acid and in season. White asparagus as well and so far not part of any of my dishes this year….

Trio of pulled meat sandwiches

Today, I was cooking for our lovely neighbors. Meeting the different tastes of eight people is a challenge. That’s why I opted for sandwiches with different fillings – pulled meat and fresh veggies. I had three combinations in mind. There turned out to be plenty of possible combinations, though. Pulled pork with Coca-Cola BBQ sauce…

Calamaretti • Sweet potato • Red pepper • Salicornia

Six years ago, around this time, my hubby and I visited NYC. Newlywed. On honeymoon. We treated ourselves to Eleven Madison Park – the No. 1 in The World’s 50 Best Restaurants. I very much loved Daniel Humm’s idea (he’s Swiss by the way) of indicating the main ingredients of his courses, rather than revealing…

Lamb burger with a warm feta cheese dip and tahini dressing

Today, the whole family cooked together. We – i.e. my girls – picked the dish: burgers. Burgers are great because the kids can help chopping veggies and kneading the meat. And an individual burger compilation means everyone gets exactly the burger he or she wants. My daughters chopped cucumber, tomatoes and shallots and placed them…

Roast leg of lamb with young potatoes and rainbow carrots

Slow roast leg of lamb is a fix part of my Easter menu. The smell of garlic is overwhelming. And the meat is so tender that it’s melting in your mouth. This lovely dish is well suitable for any festive occasion, not only at Easter. Pin the leg of lamb with plenty of garlic cloves…