Like I’ve mentioned last week, Winter, capital W and all, has arrived. While that’s generally a questionable blessing in our parts, it also means the time for our annual escape to a cosy, reed capped cottage just peeking over the top of the dam out onto the crashing waves of the North Sea on Sylt has come. Goodbye cold, miserable, grey, constant drizzle, hello North Sea!
Happy New Year everyone~! I hope you all had a blast taking the first step into round 2018. As always, with the first couple of days of every year, quite a number of well-deserved hangovers and well-intentioned new years’ resolutions have probably gone out of the window for a lot of people already – which reminds me… time to get working on my “treat yourself with a breakfast worth getting out of bed for more often” resolution~!
Aha! Once more, the Chef’s Guild has nudged me to venture into new lands with a batch of mussels in tow. Like I said in my Red Curry Mussel Soup post, it took some time for me to take a step out of my rather mediterranean-colored comfort zone when it comes to mussels – and even though I still return to that style on a regular basis, I have no qualms about rolling up my sleeves and get to work when a new idea takes root in my head.
Time for a twist on a light and lively winter classic before we can get on with the signature stomach-swelling and button-popping of the upcoming Holidays~!
Up until a few years ago, jerusalem artichokes were something only to be found in natural remedy- and health product stores, disguised as or processed into diabetes supplements or diet products supposed to curb hunger by filling your tummy prior to a meal. Or, in the case of the region a bit south of our corner of the world, turned into a seriously strong booze.
Once again I couldn’t keep my culinary curiosity in check~ I confess, I’ve been snooping around top-league Restaurant Menus for giggles again and, while the hot months of the year kind of left something to be desired on the menus of our local Michelin Star-sporting establishments, I was able to spot something to really pique my interest just a few weeks ago – a starter involving a salmon mousse, fancily smoked salmon from an even fancier sounding manufacturer halfway around the world that is, and an “air” made from chanterelle mushrooms and parmesan.
Hiya guys~! Has it already been two weeks? For some reason, it seems like someone has hit the cosmic fast-forward button recently – as usual when there’s an absolutely wonderful vacation involved. The last two weeks have been an absolutely delightful mixture of showstopping views, runner’s-high-causing hikes through seven different microclimates crammed onto one little island and seriously good food amongst a lot of other things – I would run out of superlatives describing them all.
Maybe you guys are familiar with a certain awkward situation I’ve found myself stuck in a short time ago: a situation that usually begins with a train of thought the displays at the farmers market might inspire, somewhere in the neighborhood of “Oh this looks pretty! There’s always something delicious to be made with this, can’t hurt to take one along… right?”.
Ok, so it seems I’ve gone and got myself a rep. One fine market day, one of our usual farmer’s market vendors and I got around to talking about the fruity seasons changing from berries to stone fruit, which ones are about ready to be harvested in his orchards and all that jazz. Of course the conversation quickly changed to recipe-talk and he caught on to my penchant for using his fruit, along with his veggies, in a slightly unusual, savory context rather than going with the “normal”.
With Summer comes, of course, outdoor-food season! Garden parties, picknicks, impromptu gatherings at a fireplace of one sort of another – most of the time, there’s hot coals, cold drinks and lots of meat involved. Good times~!