feb 17 2010

It’s all about balance

Published by under Ukategorisert

I believe in a diet where I do not forbid myself any kind of food. If I feel like a hamburger on a Tuesday, I’ll make a hamburger, but then maybe have soup or a salad on Wednesday. A voice in my head – or was it my stomach – convinced me to make spaghetti and meatballs last night, and the same voice made me melt some butter, soften half a clove of garlic in it, then pour the cooked pasta into the garlic-butter heaven and coat the pasta with it. As if that wasn’t enough, I added a small mountain of cheese on top. And I didn’t feel guilty one second whilst eating, only happy. Because today, I first took a 2 hour walk with my walking buddy Caesar, and then came home and invented a new kind of tomato-based fish casserole with pollock and black olives. I accidently dropped half a teaspoon of dried tarragon into it along with basil and thyme. I would never think of adding tarragon but it brought out the sweetness from the carrots and tomatoes wonderfully and gave a dish a special and nice flavour. It’s a stayer!

I added red lentils to the potatoes for some extra fiber, and the potato-lentil mash turned out nicely. It too got an extra clove of garlic, I must be on some garlic craving frenzy.

A quick list of ingredients and how-to’s for the pollock/saithe tomato casserole:

  • Fry two chopped medium onions,  along with two small, diced carrots in some rapeseed oi. Add 1-2 minced clove of garlic (I used one whole chinese garlic bulb) and fry gently until fragrant.
  • Add 2 cans of whole tomatoes.
  • Add  a pinch each of the following: dried basil, oregano, marjoram, tarragon and thyme. Then add a pinch of dried red chili flakes,  a teaspoon of sugar and a pinch of salt or celery salt. You’ll add more salt later through olives, so don’t salt as much as you normally do.Let simmer without a lid for 20 minutes.
  • Add the fish, either fresh or frozen. I used frozen, and let it thaw in the tomato juices. I let the casserole simmer at a slight boil for an hour all together, until the sauce had thickened slightly and the fish was cooked through.
  • About 10 minutes before you’re done add a handful of olives, and check seasoning for taste.
  • Lentil – potato mash: Cook potatoes with red split lentils and a clove of garlic in unsalted water. When the potatoes are cooked through, the lentils are too. Pour off the water, add a tablespoon of butter or oil, and enough milk or cream to give the mash the wanted consistency. Season with freshly ground black pepper and grated nutmeg, and salt. Divine!

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apr 28 2009

I’ll have my fish raw, please

Published by under Meg og mitt liv

I’ve had an insane craving for sushi the last month. Last week we got some okay, but slightly dissapointing (tiny!) maki rolls at the neighbourhood takeaway sushi, but that did only make my cravings bigger. Last night I came home early from Uni, completely emaciated since I wanted to get really hungry before dinner, which of course resulted in a totally stupid argument with Tore over something I don’t really remember. After some angry «I don’t even want sushi for dinner tonight!», we made up, and he apologized with a «Can I have some sushi too? «. Of course he could. I couldn’t have, even if I’d tried, manage to eat all the sushi myself. I boiled up 2 cups of sushi rice and made 3 giant maki rolls (rice on the outside) with salmon, spring onions, avocado, cucumber and shrimps. I mixed the shrimps with majonese and Sriracha sauce because I just love that spicy (though not completely authentic) flavour. I was so excited about managing the inside-out rolls (toasted sesame seeds and plastic cling film essential), and so hungry, that we just stood there at the kitchen counter and ate them immediately as  I made them. Yuummmyyy! Sadly, I haven’t gotten around to fix my camera yet, so I have to make sushi again for you to see when it’s fixed..

I found something slightly confusing though, when I was checking the internet for what kind of fish I should use. The Norwegian Fishing Ministry recommends to only use fish that has been frozen at -20° Celsius for at least 24 hours, while at other sites I read about «Sashimi-grade fish», by which I think they meant really fresh fish. But freshness doesn’t guarantee you a fish without parasites, round worms, which is the real issue of concern. All fish have parasites to some degree; fish living in brackish, still-water have more of them (should not be eaten raw) while sea fish and especially farmed salmon have few, or none. Anyway, I didn’t want to take any chances, so I went with a couple of frozen salmon fillets. I sliced them while they were still a bit frozen, which made it easy to get really thin slices. 

As satisfying the sushi yesterday was, today I still had a craving for more sushi, or at least more raw fish. So I decided to make Vietnamese spring rolls with salmon ceviché and shrimps. I soaked the rice paper wrappers in hot water as always, but as a twist I marinated the salmon  in lemon juice, soy sauce, grated ginger and garlic, some salt and sugar, and a tiny drizzle of sesame oil. I wrapped the salmon with shrimps, julienned cucumber and carrot, diced spring onion, sesame seeds, and some slices of pickled ginger. Divine!

Here’s a pic from another time I made Vietnamese spring rolls: 

 

Vietnamese spring rolls

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