Food meme

1: What is your favourite ingredient?
Tough one, but I think I have to go with chicken. It's extremly versatile, practically a blank canvas. I can turn chicken into all sorts of yummy dishes, and none of them taste the same.

2: What is the one (or two, or three) ingredient that you just can't cook without?
Olive oil, cream and spices.

3: Favourite dish?
Oh. It really depends on what kind of mood I'm in, but one of my mother's dishes, stuffed white bread, is always a winner. Lobster, as it seems, is also wonderful, as are all things chicken. Oh, and my apple cake, which is the best darned apple cake on the planet, I tell ya.

4: Describe a meal you've had that you'd really like to relive (it doesn't have to do with the food, necessarily).
Several, really, but of the more recent ones I would have to go with the meal I was served by my neighbour a couple of weeks ago. It was wonderful, an out-of-the-blue invitation on a Monday afternoon. More and more people kept coming over, and we stuffed our faces with delicious food and got ridiculously drunk.

5: What do you like to cook the most?
Anything, if it's for a man. I really like slow-cooked meals, stuff that takes hours to make, marinating the whole apartment in delicious smells. Problem is, when I sit down to eat, I have lost my apetite because I have been cooking for hours and "flilled up" on the smell.

6: Share a recipe with me!
Oh, uhm, ok, a simple, but delicious chicken soup, then: Cut 2-3 chicken breasts into dices, season them with salt and pepper and cook them in a pan using some olive oil. Finely chop 2-3 chilies, 4-5 spring onions and a couple of cloves of garlic (yes, you may also add onions). Sweat them off in some butter or olive oil. Pour over about 1 litre of chicken stock and 2 dl of cream and bring it to the boil. Let it boil for a few minutes until all the veggies are chewable, add chicken. Boil for a minute or two, serve with bread. I sometimes add a bit of flour to the stock to make the soup a bit thicker, just remember to put it in at the very beginning so that the soup won't taste of flour.

Okidoki!

1: What is your favourite ingredient?
Onions, garlic, black pepper
2: What is the one (or two, or three) ingredient that you just can't cook without?
Black pepper
3: Favourite dish?
A wonderful arabic lamb casserole with yoghurt and lots of spices, I found the recipe on the internet and use it all the time.
4: Describe a meal you've had that you'd really like to relive (it doesn't have to do with the food, necessarily).
The first time the boyfriend came to my house for dinner. I was really nervous to begin with, but the evening just progressed perfectly with chatting, wine and food until we finally decided that we were a couple.
5: What do you like to cook the most?
Fish. In any style, shape or form. It is absolutely amazing how much you can do with fish.
6: Share a recipe with me!
Right, fish it is then. One onion, one zucchini and one yellow bell pepper chopped in large chunks in large frying pan. Pour over one tin chopped tomatoes and some freshly ground black pepper. Top with one bag of Findus frozen salted cod (or fresh, which is better and doesn't take as long but costs more), put the lid on the pan and leave to simmer for about half an hour until the fish is cooked. Serve with bread and tagliatelle, or boiled potatoes if you prefer. Yum!

Food ? Meme ? I'm in !

1: What is your favourite ingredient?
Truffles/truffle oil.
Don't use'em very often, cause they are very dominating tastewise, but still... My risotto without white truffle oil just wouldn't be the same
2: What is the one (or two, or three) ingredient that you just can't cook without?
Onions. Virgin Olive Oil, Fresh-ground pepper
3: Favourite dish?
Norwegian, salted cod with mashed potatoes (heavy on the pepper!), crispy bacon and butter. Simple, but just perfect. Beer alongside.
4: Describe a meal you've had that you'd really like to relive (it doesn't have to do with the food, necessarily).
This is a tie for me, so I have to list two things.
Best coffee I've ever had comes as number one. Double Espresso Amaretto (the real thing, not syrup) Latte at the Pier in San Francisco, 1992
Favorite food dish ?
Confit de Canard (the tincan kind...), cooked over a primus (what the hell is that in english ???), Grand Cru Classee St.Emilion wine on the side, at the camping site IN St.Emilion.
5: What do you like to cook the most?
Actually anything but cakes and the like. Don't have the karma for that, I think. I'm pretty good at pasta dishes, wok, and fish. Fish is in my genes, methinks.
6: Share a recipe with me!
Alright, it'll have to be a fish dish, then. Mind you, I'm a bit skeptical to sharing it, as it is my most successful date-recipe as of yet, but still:
Saffron Angler
Prep a ovenproof ceramic pan with som butter. Add filets of angler, and salt and pepper, and a nob of butter on top of each slice. Cover with grease-proof paper, cook in stove for about 10-15 minutes. 175 degrees or something like that.
In the meantime, prepare the sauce in a frying pan:
Sliced onions (fry in oil/butter 'til golden), add tin chopped tomatoes, about a dl of dry white wine, and an apropriate amount of saffron. Not too much, 'cause as you know, saffron is VERY dominating tastewise.
Leave to simmer until fish is ready.
Remove the grease-proof paper from the fish, and add the sauce. Put back in oven for another 10 minutes or so.
Serve with boiled/steamed potatoes (kind doesn't matter, really, 'cause you'll probably want to mash them into the sauce anyway ;-) ), and the rest of the white wine.
Yummy.

1: What is your favourite ingredient?
Den her er jo helt umulig. Vannkastanjer, avocado, asparges, kardemomme, ingefær, rømme...

2: What is the one (or two, or three) ingredient that you just can't cook without?
Hvitløk, løk, paprika.

3: Favourite dish?
Min egen karrigryte med løk, tomat og røde linser, servert med ananas, peanøtter, mais, banan og ris. Ferske krabbeklør. Blåskjell i hvitvinssaus. Fersk ravioli fylt med mozarella og tomat, servert med parmesan, oliventapenade, pesto, hakkede mandler og avocado. Min fars fårikål. Min mors nyttårskalkun. Å, stønn.

4: Describe a meal you've had that you'd really like to relive (it doesn't have to do with the food, necessarily).
Alle måltidene jeg har hatt med gode venner og lun stemning hjemme i Bodø.

5: What do you like to cook the most?
Jeg elsker å bake kaker, eller hva som helst som jeg kan dekorere hemningsløst.

6: Share a recipe with me!
Ok! Ravioliens asiatiske fetter.
Denne kommer via en kineser min far traff en gang på syttitallet, med forbehold om (og oppfordringer til) tilpasninger:

Deig: Hvetemel, vann og ett egg blandes i en bolle. Konsistensen skal kjennes nesten klissete, men også fast. La deigen stå kjølig mens du lager fyll.

Fyll: For animalere stekes kjøttdeig og krydder i en stor panne. Skjær opp hvitløk, løk, chili, gulrot, paprika, champignon og ellers grønnsaker du måtte ønske. Stekes lett, krydres godt (oregano, basilikum, pepper, smak og behag). Dra pannen av platen.

Ta deigen ut av kjøleskapet. Lag knyttnevestore baller av deigen og kjevle dem flate. Legg på 1-2 ss av fyllet og pakk deigen rundt. Pass på at pakken blir tett, men også at deigen ikke klumper seg i for store biter.

Kok opp en stor kjele med vann, olje, salt og evt. buljong. Pastapakkene kokes i et kvarter-tjue min. Et godt tegn på at de begynner å bli klare er at pakkene flyter opp til vannoverflaten (dette forutsetter at de ikke var fulle av luft til å begynne med, hehe).

Serveres med soyasaus, kanskje en god salat, improvisér! Nam nam.

Better late than never

Here's my (Norwegian) reply:

http://www.lassedahl.com/b/matmeme