The idea is to use only one ingredient and butter/buttermilk/soured cream.
I came up with this:
Fermented dried kale, boiled stem of kale, butter fried kale, jus of fermented kale with puree of kale, dried kale. Surprisingly good. Without the acidity from the fermentation it would be flat. Could have added some salted sour cream but thought it was a bit too much.
Next year we will organize a competition where there will only be 1 ingredient and the dairy products from our dairy. More info to follow.
Infused green coffee beans in warm cream yesterday.
This morning I roasted coffee beans (wild coffee from Ethiopia) , made a cup and then added the green coffee cream. The result was amazing!
The custom of offering butter to the gods was last reported in Sweden 1923. One notable incident of offering to the old gods was made 1869 in Dalsland where there was a famine. One young couple made love on a butter sacrificial stone and the seamen was mixed with seeds that were scattered in the fields.
This stone was found not far away from where we live in Sweden.
27 000 of these stones has been found in Bohuslän (west coast of sweden) alone.
Hoping for a bit of amazing grace we decided to give away some butter to the gods today (although we ate it ourselves…).
A really hot stone was used.
Beechnuts, herbs, carrots, red onions and sun flower seeds was hidden in secret cavities inside the butter.
It was too good to give away so we ate it ourselves.
Delivered butter and soured cream today to some restaurants in Gothenburg. Almost hit a raw deer and this dish is inspired by that event:
Simmer soured cream with chestnuts for some time. Add some butter/butter milk simmered vegetables to the dish. Roasted almonds. Butter fried raw deer meat. Soured cream with boiled beet root juice…should have added some raw deer stock as well.
I love stinky cheese!!
The Brevibacterium linens which are responsible for the amazing odours and aromas deserve a medal!
Did a train journey once between Copenhagen and Gothenburg in the company of an 8 kg really old stinky danish cheese which can be described as the late great uncle of Gamle Ole. I hid the cheese under my seat and waited. When reaching Malmö I was pretty much alone in the train compartment:) When arriving in Gothenburg I went in to the nearest pub for a pint and hid the cheese under the bar and waited…:)
Ever since I have dreamed of having stinky cheese as a dessert and here is one attempt. The following dessert is very much a copy of my favourite dessert on earth made by a very famous restaurant but I will not embarass that restaurant by mentioning it’s name here. What is changed with the dessert among many things, is the stinky cheese (and of course it looks really bad as compared to the original).
Melt the skin of the stinkiest washed rind cheese you can find, first in butter and then add some cream. Add sugar to taste. Cool it down and add some youghurt. Whisk some soured cream. Add some gelatine and a beaten egg white to the youghurt mixture. Fold down the whisked cream into the youghurt and put in the fridge.
Caramelize some sun flower kernels.
Make a sorrel granita by mixing sorrel in some sugar and water and put in the freezer over night.
Put the stinky cheese cream on a plate and then some of the caramelized sun flower kernels.
Quickly add the fork grated granita on the plate and then serve immediately (do not wait as I did, the granité will melt) (and cool your plate in the freezer before plating)
Have loads of Myrica Gale (Bog Myrtle) in a nearby bog. Have been searching for a proper and tasty use for the aromatic and bitter leaves other than to flavour our mead. Before we where christened here in the north we used to spice up the mead and barley ferments with bog myrtle and meadow sweet, both of them giving bitterness and aromatic flavour.
Tried tonight to carefully flavour some butter with the bog myrtle, not wanting it to give away too much bitterness to the butter. It worked well and here is the little dish I prepared:
Melt on low temp some butter together with loads of leaves from bog myrtle. Do not keep the bog myrtle for too long in the butter or it will go too bitter (max 30 minutes).
Fry some good quality bacon and some red onion with bog myrtle.
Cook some brussel sprouts and whatever kale you have in water and butter. If tender and sweetish you can also keep it raw.
Plate it either this way or that way: (pour the melted bog myrtle butter over the dish)
New dish: Potato WTF!!! Then butter fix!
Cook a potato and place it on a nice plate! Place it in front of guest with style.
He will exclaim: Potato, What The Fuck!!!
Take a table spoon. Fill it with melted butter, stick some chives in to the semi solid butter. Put again in fridge. Take out and add finely grated carrots, virgin butter, curds, butter milk braised leek, charred onions, charred cabbage, fennel leaves and finely grated horse radish. Maybe some mandolined chestnut and crisped bacon.
Place spoon on top of candle and wait until butter melts. When butter melts at a low temp there are magical things happening – molecules are reacting and form really nice tastes.
Butter has melted!
Pour content of spoon on potato.
Eat the fucking potato!!
Wanted to make a new butter with lots of everything when it comes to taste. Both super creamy AND buttery (lots of lactones AND diacetyl for you geeks and fellow butter makers).
The idea has been lurking in my mind for a long time and apart from this present idea I have some alternative ones in order to get to both creamy and buttery (those are secret). This idea however I have chosen to share with anyone interested (not many I guess:) )
I will skip the details about the difference between creamy and buttery for a later post. And also why warming butter will get you another taste sensation from cold butter and also why freshly churned butter tastes so divine.
I used our regular soured cream (3 day) and salted it to perfection. What is perfection in this case, you might ask. Well until the cream sings in your mouth:) Until the salt brings fourth the acidic notes hidden in the velvety soured cream (hidden by the fat molecules)! Not more than that, never more!!
Cool the soured cream!
Then melt the regular butter slowly. Add by means of the tip of a knife, the melted butter, drop wise, from a low height, onto the soured cream. Let the butter pearls solidify and cool down then carefully fold them down into the cream.
Repeat this 20 times so that the cream gets full of butter pearls.
Do the top layer of butter pearls carefully so that they look pretty. Do not fold them down into the cream.
Serve! Eat with a spoon! Or bread, yes, ok.
Two events sparked us into realizing this butter idea. One was the fact that the king of sweden were to have a dinner in Göteborg arranged by the amazing Restaurant Fond and the other one was MAD in Copenhagen. At this moment it is not possible to tell wether the king liked it or not (eating as I write). Or if the special guests at MAD will like it (3 star chefs etc, HELP!!!). We will see! Hope so:)
The pearls can also be made with suet, cows fat, tallow.
The cow and the burning field
Lightly salted soured cream sprinkled with some ash from a nice field of grass. Put dry grass in a 250 deg oven. It shouldn’t turn to powder, we want some structure to be left of the straws of grass.
Eat with a spoon or with some nice potatoes.
Put your meat in butter milk and add some cream so that the lactic bacterias get a good start. After 5 days add some salt and ground juniper berries. After another 5 days you are ready to make the kebab. This can be done with any type of meat. The lactic acid bacterias will tenderize you meat and also add beutiful flavours. The meat can sour 10-30 days this way.
Cut the meat into strips and put on a skewer. Prepare the fire and soak your string in water. Use a thin string as this will improve the automatic turning of the meat.
Suspend your meat right next to the fire, not over it. This way the dripping fat will not catch fire and ruin the meat and also this method allows for a very slow and easy cooking – the meat will turn itself!