Every year a hunting season takes place in Sweden where around 100,000 eurasian elks are shoot. So when we´re at Johan´s parents we have the opportunity to eat and cook moose meat since Johan´s dad is a hunter.
The eurasian elk, also referred to as moose is the largest of species in the deer family. It can be found in the north of Europe and in parts of North America and the meat is delicious!
Below you find the two recipes: Grilled moose and our Northen risotto.
Moose meat, garlic, cooking oil, black pepper, sugar and salt.
Cut the meat in 2-3 cm slices. For the marinade, blend a lot of garlic and black pepper with cooking oil and a some salt and a small amount of sugar (to bring out more taste). Marinate the meat, grill it rare and serve with sauce and cooked or oven baked potatoes.
Risotto rice, onion, garlic, chanterelles, moose meat, Västerbotten cheese, white wine, wild meat gravy, salt and pepper.
Fry the rice with onion and garlic for some minutes. Then pour the wild meat gravy and the white wine in the pot and let the rice absorb it, little by little.
Fry the chanterelles and the moose meat with onion and garlic then ad it to the risotto along with chopped tomatoes, black pepper and salt. When the rice is finished, grate the dish with a great amount of Västerbotten cheese and you´ll have a very tasty, untypical risotto.
We just spent some days in the beautiful archipelago of Stockholm, swimming in the sea, eating, drinking and playing cards.
This time of the year the sun barely sets, so we got to witness a purple night turning orange as the sun started to rise.
Fried herring with butter glazed fresh potato, chanterelles, sour cream, lemon and fresh dill.
Boil potatoes and coat the herring with a bit of salt, butter and dried bredcrumbs. When the potatoes are finished, glaze them in butter and dill then fry them quickly. Fry the coated herring on both sides till the surface is a bit burnt. The chanterelles are also to be fried in butter, then the dish is finished. Just put some fresh dill on the top and squeeze lemon over the fish.
Cooking and listening to good jazz
This is a very special day since I decided to grow a mustache a lá 70s. To celebrate this special day me and Mikaela made a proper disco meal: filled peppers!
It´s a fun dish to cook since it allows you to be creative and improvise. We did like this:
Two peppers stuffed with:
Tomatoes stuffed with:
- can tuna, creme fraiche, cottage cheese, garlic, red onion, black pepper and basil.
We added olive oil and put it in the oven on 200, 40 minutes for the peppers and 15 for the tomatoes.
Let´s honor the mustache: today it´s beautiful but tomorrow it will be gone.
We´re just about to leave Paris which has been our home over the last year. Next we´re going on vacation in our home country but first, one last visit to our local cheese store for french cheese and red wine.
Baguette, pear, pieces of cheese, thin slices of meet and dried sausage and some one/two bottles of red wine.
We ate and drank till it became too late and too much to go out - which is a very good excuse to stay in and we like a two man party at home.
Johan is cooking pasta in Paris.