Posts Tagged ‘spinach’

kitchen alchemy spaghetti with spinach

March 4, 2008

Robin tells me that I have to post tonight’s recipe, which is another one of those that don’t seem to be anything special at all, but in reality are true kitchen alchemy (make gold with…youknow)

The idea is to combine Spaghetti aglio e olio with olive-oil fried spinach. (more…)

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salmon again

January 29, 2008

As an elaboration of an earlier post about salmon slices on a bed of savoy cabbage

I am posting here Salmon on a spinach bed

Start by pre-heating the oven to 390 degrees F (200 C). Retrieve from the freezer 3 cups of hacked, frozen spinach, or use the amount of fresh spinach that would cook down to three cups (carefully rinsed and coarsely chopped) while four tablespoons of good olive oil are heating up in a skillet. A large quartered or two small halved garlic cloves are very carfully browned until dark golden. The spinach is now added, together with a pinch of nutmeg, salt and freshly ground black pepper. It should bubble for the time it takes to slice fresh Salmon for two into half-inch thin bits.

Take an oven dish and cover its bottom with the spinach. Distribute the salmon evenly on top, sprinkle with salt and some lemon juice. Bake in the oven until the salmon is done.

It seems so simple – turned out as the best dinner of the past weeks.

porcini omelet

January 5, 2008

One truly great thing with Sweden is its abundance of forest and hence the accessibility of handpicked high-end food. Of course everything depends on the right season. Now, in January, the newspapers report wolf sightings in this area and I don’t eat wolf. But a ten-minute walk in September can, with luck, produce enough chanterelles to keep me happy for the rest of the day cleaning them. Or porcini mushrooms…

Nobody seems to be able to tell in advance whether there will be a porcini year. Some years nothing grows at all; sometimes, all the caps are infested with tiny maggots. But every five years or so, one comes home from one’s afternoon walk with two bags full of fresh, crisp porcinis. Unfortunately they don’t keep very well. Usually I slice and dry some, freeze a few batches (after heating them up with a pinch of salt), and pickle some nice and young specimens (boil in salt, vinegar and spices and submerge in good olive oil).

Then, for the following two days, some porcini cooking is in order. Here’s the layer omelet: (more…)