codliverpate.blogspot.com
The Cod Liver Paté: December 2009
http://codliverpate.blogspot.com/2009_12_01_archive.html
The Cod Liver Paté. About food and cooking at the end of the world. Not for the fainthearted. Thursday, December 10, 2009. Cheese puffs and soup of Jerusalem artichoke. 2 dl wheat flour. 1 block Chevré , rind removed. Grated Parmesan cheese to top. This recipe is based on a normal Pate a Choux. Soup of Jerusalem artichoke. 500 g Jerusalem artichoke, peeled and cleaned. 1 big yellow oninon. 2-4 cloves of garlic. 1 can white asparagus. 2-3 sticks of celery. 1/2 cucumber, peeled and seeded.
codliverpate.blogspot.com
The Cod Liver Paté: Cheese puffs and soup of Jerusalem artichoke
http://codliverpate.blogspot.com/2009/12/cheese-puffs-and-soup-of-jerusalem.html
The Cod Liver Paté. About food and cooking at the end of the world. Not for the fainthearted. Thursday, December 10, 2009. Cheese puffs and soup of Jerusalem artichoke. 2 dl wheat flour. 1 block Chevré , rind removed. Grated Parmesan cheese to top. This recipe is based on a normal Pate a Choux. Soup of Jerusalem artichoke. 500 g Jerusalem artichoke, peeled and cleaned. 1 big yellow oninon. 2-4 cloves of garlic. 1 can white asparagus. 2-3 sticks of celery. 1/2 cucumber, peeled and seeded.
codliverpate.blogspot.com
The Cod Liver Paté: September 2009
http://codliverpate.blogspot.com/2009_09_01_archive.html
The Cod Liver Paté. About food and cooking at the end of the world. Not for the fainthearted. Tuesday, September 29, 2009. Did you think this blog had died? Maybe I'll save that Labor Day post for the next 1st of May. Even if the blog has been idle, I have not. I have been cooking and baking like ever before, and I have many, many things to write about. Here is a short list of things I want (try to) write about:. Some comments on my experiences as a semi-professional chef, and the Black Sea food culture.
codliverpate.blogspot.com
The Cod Liver Paté: Tarte de Natas
http://codliverpate.blogspot.com/2009/11/tarte-de-natas.html
The Cod Liver Paté. About food and cooking at the end of the world. Not for the fainthearted. Tuesday, November 10, 2009. To be unhealthy little packages of pure pleasure and joy! So here is a recipe for a not particularly healthy, amazing invention of a pie. It's almost foolproof (that remains to be tested though, I don't know enough fools to get reliable statistics). I got this recipe from my two beautiful Portuguese friends Aline and Soina who requested Tarte de Natas. Before one of our many dinners.
codliverpate.blogspot.com
The Cod Liver Paté: November 2009
http://codliverpate.blogspot.com/2009_11_01_archive.html
The Cod Liver Paté. About food and cooking at the end of the world. Not for the fainthearted. Tuesday, November 10, 2009. A tongue in cheek dinner. You go on ahead, I'll follow on foot". There are plenty of recipes out there how to cook a pig's head, most notably the pig's head roll from the The French Laundry. Cooking the head and tongues. To be unhealthy little packages of pure pleasure and joy! So here is a recipe for a not particularly healthy, amazing invention of a pie. It's almost foolproof (t...
codliverpate.blogspot.com
The Cod Liver Paté: An accidental Thai dinner
http://codliverpate.blogspot.com/2009/04/accidental-thai-dinner.html
The Cod Liver Paté. About food and cooking at the end of the world. Not for the fainthearted. Tuesday, April 7, 2009. An accidental Thai dinner. So Thai style noodle soup it was:. Noodle soup with fish and leftovers. 200 g shrimp with shells. Blue mussels in theirs shells. 1-2 sticks of celery. 1 can coconut milk. 1-2 red chilies, chopped. 1 tsb strong chili powder. 1-2 tbs Thai chili paste. 200 g halibut, cut in cubes and lightly salted. 150 g surimi (crab stick of good quality, not the cheap crap).
codliverpate.blogspot.com
The Cod Liver Paté: October 2009
http://codliverpate.blogspot.com/2009_10_01_archive.html
The Cod Liver Paté. About food and cooking at the end of the world. Not for the fainthearted. Sunday, October 4, 2009. Bread baking is full of surprises. When you think you have almost perfected some certain type of bread, you suddenly change something. By mistake. Or curiosity. Most likely both. More often than not, the result is less than satisfactory, but somtimes you get lucky. And I got double lucky today. What a nice collection of large, irregular holes! Black Sea ninja omelet. 1 tbs corn flour.
codliverpate.blogspot.com
The Cod Liver Paté: February 2009
http://codliverpate.blogspot.com/2009_02_01_archive.html
The Cod Liver Paté. About food and cooking at the end of the world. Not for the fainthearted. Tuesday, February 24, 2009. I started writing this entry 5 days ago, but due to lack of time I only managed to finish it today. So far I have discussed two of the three components of mølje. Has come up with a fail-safe method for cooking cod perfectly. In Norwegian), but it can be done even simpler. So, here is my method:. Cod roe and liver paté. And maybe a little melted butter. Butter is always good. Worm and ...
codliverpate.blogspot.com
The Cod Liver Paté: Kvelde mølle
http://codliverpate.blogspot.com/2009/10/kvelde-mlle.html
The Cod Liver Paté. About food and cooking at the end of the world. Not for the fainthearted. Sunday, October 4, 2009. Bread baking is full of surprises. When you think you have almost perfected some certain type of bread, you suddenly change something. By mistake. Or curiosity. Most likely both. More often than not, the result is less than satisfactory, but somtimes you get lucky. And I got double lucky today. What a nice collection of large, irregular holes! Black Sea ninja omelet. 1 tbs corn flour.
codliverpate.blogspot.com
The Cod Liver Paté: Not dead yet
http://codliverpate.blogspot.com/2009/09/did-you-think-this-blog-had-died-really.html
The Cod Liver Paté. About food and cooking at the end of the world. Not for the fainthearted. Tuesday, September 29, 2009. Did you think this blog had died? Maybe I'll save that Labor Day post for the next 1st of May. Even if the blog has been idle, I have not. I have been cooking and baking like ever before, and I have many, many things to write about. Here is a short list of things I want (try to) write about:. Some comments on my experiences as a semi-professional chef, and the Black Sea food culture.
