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Indonesialainen kanasalaatti

Salaatti:
2 kanan rintafileetä
1/3 cup suolaamattomia maapähkinöitä (muutkin käy)
puoli kiloa pieniä perunoita (siikli)
1 iso porkkana
3 kevätsipulia
puolikas kurkku
puolikas tuore ananas
ituja

Kastike:
5 rkl maapähkinävoita
2 rkl soijaa
0,5-1 tl seesamiöljyä
kolmannes tuoretta chiliä
1 tl tuoretta inkivääriä
4 rkl öljyä
1 lime
1 tl sokeria

Paista kanafileet hyvin kevyesti, mausta suolalla ja pippurilla. Anna jäähtyä. Keitä perunat napakoiksi, anna jäähtyä ja pilko suupalan kokoisiksi. Pilko muut ainekset sekaan (kurkut tikkuina, peruna raasteena, inkivääri raasteena, sipuli viipaloituna). Lisää idut aivan lopuksi etteivät nahistu.

Sekoita kastikkeen ainekset keskenään. Tarkista maku, pyöristä tarvittaessa sokerilla.

Sekoita kaikki keskenään. Tarjoa huoneenlämpöisenä.

Chocolate Brownies

Chocolate Brownies

Anna invited S and I for a coffee today and asked me to bring something. Initially I was planning to go there empty handed as Anna always has plenty of super good food prepared, but a couple of hours before the coffee time I started feel bad and began looking for a quick and simple recipe.

I started dieting again a few days ago, but at the same time have been craving to bake something chocolaty and preferably gooey – with these simple preconditions chocolate brownies were an easy choice. Unfortunately the recipe I chose has so many calories I didn’t even dare to calculate the calories per serving. Probably pretty close to a Big Mac :D
Stephanie Jaworski’s Joyofbaking.com has been a good source of baking recipes, and after a quick comparison between her and Nigella’s brownie recipes (picture below) I decided to go with Stephanie’s – only because her recipe called for double the amount of chocolate :)

Chocolate for the brownies

This recipe calls for A LOT of chocolate – each ready brownie square contains about 45 grams (1 2/3 oz) of it plus tons of butter and sugar. Perfect comfort food, but super bad for the belly. I highly discourage you to try this recipe ;)

I made a grand mistake with my batch: I forgot to fold the hazelnuts and white chocolate chips into the batter. I realized it the minute I put the cake into the oven, but was too bummed to take it out and try to mix them in. The good thing is that now I have a bona fide reason to bake another cake!

Chocolate Brownies

serves 16

650 g (23 oz) 70% chocolate, e.g. Fazer Premium Block 70%
225 g (8 oz) unsalted butter
6 free range eggs, room temperature
500 g (18 oz) granulated sugar
1 tbsp vanilla extract
210 g (1.5 cups) all-purpose flour
1 tsp baking powder
1/4 tsp salt
100 g (3.5 oz) hazelnuts, coarsely crushed
100 g (3.5 oz) white chocolate chips

Preheat the oven to 175°C (347°F). Cover a lasagna pan with parchment paper.

Melt the chocolate and butter in a pot which is sitting in a bigger pot with boiling water. You can expedite this by pre-melting the butter in a microwave. Mix the butter and chocolate to a smooth paste and set aside.

Mix the flour, baking powder and salt together.

Crush the hazelnuts coarsely and fry them on a pan for a couple of minutes until fragrant.

Cream the eggs and sugar until very light, 5-10 minutes. Add the vanilla extract and fold in the butter-chocolate mixture. Fold in the flour mixture, and then the hazelnuts and white chocolate chips.

Pour the batter into the pan and bake for 45 minutes or until a toothpick comes out clean from the center of the cake.

Baked brownie sheet

Elk Osso Buco

Elk Osso Buco

If you are one of those tens of thousands of Finnish hunters who don”?t know what to do with all that elk meat they”?ve shot this season, read ahead. If you are like me and didn”?t have the time to go hunting for the fifth year in a row, read ahead. If you just love venison, read ahead. Everybody else is also invited to enjoy the delicious texture and taste of elk!

A couple of days ago when I went to my butcher-de-facto Reinin Liha to buy some beef, I saw these über-beautiful elk shanks. Osso Buco made from beef, calf or goat is one of my all-time favorite dishes. The rich, hearty and meaty taste of the broth from hours of slow simmering of the marrow bones is difficult to beat. So when I saw the elk shanks I immediately knew I had to buy them and cook some elk buco!

Elk Shanks

In addition to being an excellent source of fresh meat, Reinin Liha is becoming one of my favorite sources of tasty recipes. This time the shanks were accompanied by an Elk Osso Buco recipe, courtesy of Chef Nicola Tanda. Unlike traditional osso buco recipes this uses very few spices but relies on the rich game taste of the elk meat. Juniper berries give the broth an elegant, faint trace of the resinous forests where the elk spent his time before ending up on my plate =)

Elk Osso Buco

Serves 2-4

For the Osso Buco:
6 slices of elk shanks, 3 cm (1″?) thick
1 dl all purpose flour
2 tbsp butter
3 tbsp virgin olive oil
1 onion, chopped
8 juniper berries, crushed
salt, pepper to taste
2.5 dl (1 cup) dry white wine
5 dl (2 cups) beef broth
(Optional: brown Maizena)
(Optional: 2 cans of Heinz beans in tomato sauce)

For the Gremolata:
2 cloves of garlic
1 tsp lemon zest
half bunch of fresh flat leave parsley

Mix salt and pepper to the flour on a flat plate and cover the shanks evenly with flour. Heat butter and oil in a heavy casserole and brown the shanks from both sides. It”?s easier to do this in several batches.

Chop the onions and add in the pot with the shanks. Cook for a while and add more salt and pepper to taste. Crush the juniper berries and add to the pot. Add the wine and beef broth and bring to boil. Set temperature to low and simmer for 3-4 hours until the meat is tender and falls of the bone.

When the meat is done, remove from the pot and boil the broth until thick, and/or add brown Maizena until the broth is nice and thick. Add the meat back to the broth.

For the gremolata, zest the lemon, chop the garlic and parsley until very fine and mix carefully. Sprinkle on top of the osso buco.

Optional: Remove the bones but leave the marrow. Add two cans of beans in the broth and mix well. This way you don”?t necessarily need additional rice or potatoes but have a nice standalone dish.

Sinappidressing joulun kalaherkuille

Bongasin tämän reseptin telkkarista jonkin julkkiskokin ohjelmasta. Hän kertoi reseptin olevan alun perin Ravintola Palacesta. Mene ja tiedä, mutta ihan pätevän kastikkeen lohelle ja vastaaville voimakkaan makuisille kaloille tästä saa.

Sinapiksi tähän sopii perinteinen Dijon, mutta miedompaa makua hakevalle jokin pehmeämpi sinappi voisi olla paikallaan. Maillen hunajainen au Miel on ehdottomasti kokeilemisen väärti.

SINAPPIDRESSING
50 g Dijon-sinappia
1 valkosipulin kynsi
2 tl sokeria
2 tl suolaa
1/2 dl punaviinietikkaa
3 dl kasvisöljyä, tavallinen rypsiöljy sopii hyvin
2 keltuaista
vajaa puoli punttia hakattua tilliä
1/2 tl sitruunamehua

Vatkaa keltuaiset ja sinappi yleiskoneessa paksuksi massaksi. Mausta suolalla ja lisää sokeri. Pyöräytä. Lisää joukkoon veitsen lappeella karkeasti murskattu valkosipulin kynsi, tilli, sitruunamehu ja punaviinietikka.

Tähän saakka ainekset on voitu sekoittaa huolettomasti. Koska tässä ollaan tekemässä majoneesimaista keltuais-öljyemulsiota, kannattaa seuraava vaihe tehdä huolella. Koneen käydessä suhteellisen nopeilla kierroksilla, valuta öljy ohuena norona. Kastike alkaa sakeutua nopeasti emulsion muodostuessa. Jos lisäät öljyä liian paljon kerralla, saattaa se erottua massasta.

Tarjoile esim. savustetun tai graavatun lohen kanssa. Dressing säilyy jääkaapissa muutaman päivän.

Baby back ribs in pressure cooker

I love ribs, but making them has been very time consuming. That’s why I used to make them only a coupe of times a year until I purchased a pressure cooker. I used to think pressure cookers were a 80′s fad, but now I’m in love. It’s super easy and fast to make anything and everything from boiled potatoes to brisket. Not to mention baby back or beef ribs!

My method is super simple: put some water into the pressure cooker. Half liter should be plenty. Put a steaming basket inside the pot, and curl the baby back ribs onto the basket. The water shouldn’t touch the ribs. Boil for 15 minutes in 2,2 bar (high pressure setting). Start counting the time when steam steadily escapes from the pressure valve.

When the time is up, release the pressure, baste the ribs with good sauce and put them in an oven for a few minutes, until nice and brown. Turn once to give color to both sides.




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  • Antti: Hei Ulla, Minäkin olen käyttänyt aiemmin osso bucossa lähes poikkeuksetta paljon...
  • Ulla: Heips Olen intohimoinen osso bucon ystävä, joten ajattelin kokeilla tätä versiota. Itse...
  • Kipinä: Pettymys. Rouhe ei toimi taikinassa ja kuorrutteesta tulee liian vetelää tuolla ohjeella...
  • Pauliina: Huomasin vasta nyt, että Taikinapoika on tehnyt paluun! Lisää paluita!
  • Pike: I will taste it again ? – The first experience in the East was an so infernal...
  • Jukkapee: Koukussa t?h?n upeaan hedelm??n – muu perhe kiljuu inhosta. Ennakkoluuloista...
  • Bill Ricker: Hello, I too love pickled fish. The only problem is that I live in the U.S. and...

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