Steak Sandwich with Dipping Sauce

This sandwich is without doubt the best hangover sandwich ever!

When you go through the recipe, you will discover that it takes around 2 hours to makes, which is definitely not hangover friendly! But don’t worry…. You can make the meat and slice it when you have time, freeze it down and just thaw the amount the need when you get hungry 🙂

Another thing that might be difficult (but totally worth it) is the beef stock for the dipping sauce. We make it our selves when ever we have some leftover bones, but an easier solution, is to buy some at your local butcher 🙂

 

Ingredients (2 servings)

2 pounds roast

3 tbsp. mustard

3 tbsp. steak rub

2 tbsp. olive oil

1/3 cup mayo

4 tbsp. horseradish, grated

1/2 cup cheddar cheese, shredded

1 French baguette

1 cup beef stock

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Fire up the kettle grill with some charcoal (place the charcoal in one side of the grill).

Spread out the mustard on the meat followed by the steak rub. Put the meat directly over the coals and sear on all sides. Place the seared meat in a cast iron pan or an ovenproof tray  with some olive oil.

Place the pan with the meat on the opposite side of the coals (indirect heat) and grill until the meat has reached a core temperature of 156F (about 35-45 minutes). Take the pan of the grill and let the meat rest while you prepare the rest of the sandwich.

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Mix the pan dripping with the beef stock and let it simmer for 5-10 minutes. Cut the meat into thin slices (use an electric slicer if possible) and add it to the simmering stock. Let it all simmer for 5-8 minutes.

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Warm the baguette in the oven while the meat is simmering in the stock. Whisk together mayo and grated horseradish and spread out a generous layer on both the top and bottom of the warm baguette. Add the soaked meat on the bottom of the baguette and sprinkle on the shredded cheddar cheese and finish up by adding the top of the baguette.

Take all the remaining stock and pour it into a bowl. Serve as a dipping sauce for the sandwich – you will be surprised how tasteful it is.

Serve with a cold hangover beer 😀

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Bon Appétit!

Ingredients (2 servings)

900 g roast

3 tbsp. mustard

3 tbsp. steak rub

2 tbsp. olive oil

0.8 dl mayo

4 tbsp. horseradish, grated

1.25 dl cheddar cheese, shredded

1 French baguette

2.5 dl beef stock

 

 

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Creamy Tomato Soup and Grilled Cheese Sandwich

We are in the middle of March and the calendar show spring – so what the F..K is happening with snow outside our windows? We had planned an easter vacation outside on the terrace with a cold beer and some damn good barbecue….

Of cause we can still fire up in the grill, but it would definitely be more fun if we could stay outside for more than 30 minutes without getting to look like a snowman!

This creamy tomato soup is a favorite of ours on a cold and snowy (normally) winter day. It is quick and easy to prepare and taste is just amazing 🙂

If you are not that fond of chilies, you can leave them out or just add a bit at a time. Regarding the grilled cheese sandwich, it is a first choice as a supplement for the soup, but a good French baguette is also good if you will save some calories from the cheese (we don’t believe in low-fat food – instead we try to go the gym as often as possible :-D).

 

Ingredients (4 servings)

1/2 gallon canned tomatoes

2 tbsp. tomato paste

1 1/2 onion, chopped

3 garlic cloves, chopped

2-3 red chilies, chopped

1 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. dried rosemary

1 tbsp. butter

1/2 cup cream

Salt

Pepper

 

8 pieces sandwich bread

4 slices cheddar cheese

1 tbsp. butter

 

Sauté the chopped onions, garlic, chilies and dried herbes in 1 tbsp. melted butter, for 3-5 minutes.

Add the canned tomatoes together with  tomato paste. Stir until combined and let cook at medium-low heat for approximately one hour.

Add cream and blend it all into a smooth and creamy mass. Season with salt and pepper. Let rest while making the grilled cheese sandwiches.

Spread one side of the bread with butter. Add one slice of cheese on the un-buttered side of every second bread slice. Top with remaining bread  – the buttered side out. Grill 2-3 minutes on each side. Serve with the slightly cooled tomato soup.

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Bon Appétit!

 

Ingredients (4 servings)

5 tomato cans

2 tbsp. tomato paste

1 1/2 onion, chopped

3 garlic cloves, chopped

2-3 red chilies, chopped

1 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. dried rosemary

1 tbsp. butter

1.25 dl cream

Salt

Pepper

8 pieces sandwich bread

4 slices cheddar cheese

1 tbsp. butter

911 Hot Sauce

Are you a fan of VERY hot hot sauce? Then try this incredibly hot chili sauce which is on the edge of being uneatable in large amounts, but still full of flavors and a great dipping sauce for chicken or as seasoning for meatballs and chili.

We made it for burritos, but have since used it for everything that needs to be spiced a little 🙂

 

Ingredients (6 cups)

5-6 large tomatoes

1 red onion, chopped roughly

1 cup chilis

4 cups water

1/8 cup steak pepper

1/8 garlic powder

1/8 cup salt

1 can chipotle in adobo sauce

2/3 cup ketchup

 

Bring together tomatoes, onion, chilies and water and bring to a boil. Let cook for about one hour with the lid on.

Take the saucepan of the heat and let rest with the lid on for 30-45 minutes. Add the remaining ingredients, stir around and blend it. Blend until evenly combined.

Keep stored in an clean airtight jar.

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Bon Appétit!

Ingredients (6 cups)

5-6 large tomatoes

1 red onion, chopped roughly

2.5 dl chilis (20-40 chilis depending on the size)

1 liter water

0.3 dl steak pepper

0.3 dl garlic powder

0.3 dl salt

1 can chipotle in adobo sauce

1.6 dl ketchup

 

Coq au Vin Blanc

Coq au vin is French and means “rooster with wine”. It is a braise of rooster/chicken cooked with wine, bacon, mushrooms and garlic. Originally the dish was made with Burgundy, but recently the French people have begun to use local wines when they make it.

This version with white wine is great to serve on a cold and snowy day (like today), but just as good on a rainy summer day.

It takes approximately 20 hours to make the dish, but it is all worth it!

 

Ingredients (4 servings)

1 chicken

2 tbsp. olive oil, for cooking

12 shallots, peeled

1 garlic cloves, minced

1 pound mushrooms, 1/2 sliced and 1/2 whole

10 slices bacon

1/8 cup cognac

2 1/2 cup good white wine

2 cups chicken stock

3 tbsp. thyme leaves, fresh

3 bay leaves

2 tbsp. flour

1 tbsp. butter

3/4 cup cream

Salt

Pepper

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Cut the chicken into 6-8 pieces – thigh, drumsticks, and breast (cut each breast into two pieces if they are big). Season with salt and pepper. Set aside.

Chop the bacon roughly and fry in a cast iron pod until brown and crisp. Remove the bacon, but leave the melted fat. If necessary, add the olive oil and brown the meat on both sides. Remove the chicken and set it a side while making the sauce.

Add the butter and the shallots and roast until the onions begin to get transparent. Then add the mushrooms and roast for 5-6 minutes or until the mushroom liquid is gone. Add garlic and roast for a few more minutes.

Shift the flour into the vegetables and stir well. Add the cognac and stir until combined with the flour. Then add 1/3 cup of white wine at time and stir well between. Make sure that roux is thickening before adding more. When your have added approximately 2/3 of the wine, stop adding liquid and let cook for 4-5 minutes. Then add the rest of the wine and the chicken stock.

Bring to a boil before adding thyme, bay leaves, 2/3 of the fried bacon and the browned chicken. Let boil for a few minutes. Put a lid on the pod and let simmer in the oven (convection) at 270F for about an hour or until the meat is tender.

When cooked, remove the chicken from the pod and add the cream. Bring to boil on the stove. Let boil at medium heat for 10 -15 minutes or until the sauce has the right consistency (the consistency you like best). Season with salt and pepper.

Sprinkle the remaining fried bacon on top of the finished arrangement and serve with rice, a good french baguette and a glass of wine 🙂

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Bon Appétit!

Ingredients (4 servings)

1 chicken

2 tbsp. olive oil, for cooking

12 shallots, peeled

1 garlic cloves, minced

450 g mushrooms, 1/2 sliced and 1/2 whole

10 slices bacon

0.3 dl cognac

6.25 dl good white wine

5 dl chicken stock

3 tbsp. thyme leaves, fresh

3 bay leaves

2 tbsp. flour

1 tbsp. butter

1.8 dl cream

Salt

Pepper

 

 

Italian Tomato and Mozzarella Salad

Do you need it to be quick, easy and delicious, all at the same time? Then make this incredibly quick and easy Italian tomato and mozzarella salad. It takes less than 5 minutes to make and it tastes delicious and fresh.

We often make it as an “Ups, we forgot to make a salad” salad on a busy or tired day! But it is also great to serve as a side dish for steaks, fish, tapas, as a starter or just as a light lunch salad. If served as a starter or a lunch salad, try and add a few slices of bresaola and some good Italian bread 🙂

 

Ingredients (2 servings)

4 tomatoes

1 ball fresh mozzarella cheese

1 tbsp. basil leaves

1 tbsp. quality olive oil

1/2 lemon, juice

Salt

Pepper

 

Cut the tomatoes and mozzarella into 1/2-inch slices and arrange on a beautiful plate. Pour over the olive oil and lemon juice and season with salt and pepper. Decorate with basil leaves.

Serve as a side dish for your favorite Italian dinner 🙂

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Bon Appétit!

Breakfast Pancakes

Are you wondering what to serve for brunch? If yes, try these delicious and fluffy pancakes with fresh berries and maple syrup.

Not only do they taste fabulous, but they also leave a hour long sweet aroma in the the entire house.

If you want to make these, but hesitate as you are out of buttermilk or don’t want to use alcohol when cooking, don’t worry – both can be replaced with regular milk. And remember, if you don’t eat all of them at once, you can freeze them in tinfoil with baking paper between each pancake.

Hope that you and your family will enjoy them as much as we do 🙂

 

Ingredients (14 pancakes)

2 eggs

1/2 cup buttermilk

1/2 cup beer

1 cup flour

1 tbsp. vanilla sugar

1 tsp. baking soda

2 tsp. baking powder

1 pinch salt

1 tbsp. cane sugar

1 tbs. granulates sugar

 

Strawberries

Raspberries

Maple syrup

 

Separate eggs into whites and yolks. Whisk the egg whites with the granulates sugar, until you have a meringue with soft peaks. Set aside while making the rest of the batter.

In another bowl whisk together egg yolks, milk, beer, vanilla sugar, cane sugar, baking soda, baking powder and salt. Whisk until combined and the batter is smooth.

Shift in flour, 1/4 cup at a time and whisk until completely smooth.

Fold the meringue into the batter. Fold until just combined. Be careful not to whisk, as it will ruin the light consistency of the finished pancake. Let the batter rest for 15 minutes.

Bake the pancakes on a hot frying pan with a bit of butter.

1 pancakes = 1/3 cup pancake batter 🙂

Slice the berries and arrange them on top of the pancakes. Pour some maple syrup over the pancakes and berries and serve with a hot cup of hazelnut coffee 🙂

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Bon Appétit!

Ingredients (14 pancakes)

2 eggs

1.25 dl buttermilk

1.25 dl beer

2.5 dl flour

1 tbsp. vanilla sugar

1 tsp. baking soda

2 tsp. baking powder

1 pinch salt

1 tbsp. cane sugar

1 tbs. granulates sugar

 

Strawberries

Raspberries

Maple syrup

 

Strawberry Mazarin Dream

We really miss the summer…. And what other way to recreate great summer memories than a cake with strawberries?

The recipe is found on our favorite chocolate blog from which we often find inspiration (we thank Maja for her chocolate generousness). This particular cake is a modernized version of a strawberry tart, but with a more light consistency and a fresher taste of both strawberry and sour cream.

It is nothing less than fabulous (especially if you miss the summer and all the good it brings)!

 

Ingredients (10 servings)

Mazarin cake:

1 cup butter, room temperature

1 cup marzipan, grated

1 cup granulated sugar

3 eggs

1/2 cup flour

 

Chocolate ganache:

1/2 cup dark chocolate chips (i have used Amedei Toscano Black)

1/10 cup cream

1/2 tbsp. butter

 

Vanilla cream:

1/3 cup cream

1/3 cup sour cream

1 vanilla pod, seeds only

20-30 strawberries

 

Mazarin cake:

Whisk together butter and sugar until it get s light and fluffy. Add the grated marzipan and whisk until just combined.

Add one egg at a time and whisk until just combined. Then shift in flour and fold until the batter is combined and smooth.

Add the batter to an 8-inch springform pan covered with baking paper, and bake at 350F for 40-50 minutes or until a toothpick comes out clean. Let cool completely before removing the cake from the springform.

 

Chocolate Ganache:

In a heatproof bowl bring together chocolate, cream and butter. Melt over a pan of simmering water until the ganache is combined and shiny.

Add on top of the cooled mazarin cake.

 

Vanilla Cream:

Whisk the cream and seeds from the vanilla pod. Whisk until the the cream forms soft peak. Be careful not to over whisk. Add the sour cream and fold until evenly combined.

Pour over the chocolate ganache and decorate with strawberries 🙂

Serve with a good cup of coffee or an glass of sparkling wine.

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Bon Appétit!

Ingredients (10 servings)

Mazarin cake:

225 g butter, room temperature

250 g marzipan, grated

250 g granulated sugar

3 eggs

1.25 dl flour

 

Chocolate ganache:

80 g chocolate chips (i have used Amedei Toscano Black)

0.25 dl cream

1/2 tbsp. butter

 

Vanilla cream:

0.80 dl cream

0.80 dl sour cream

1 vanilla pod, seeds only

20-30 strawberries