Thursday, September 11, 2008

TORsday - recipes from the Norwegian Kitchen - #2

This TORsday I will present a dinner that could be enjoyed year around.
As usual, it needs planning.
First thing to think about is of course what you can pick from your own harvest.
This week my recommondation is very simple for busy people:
- What do we want for dinner?
- What do we have in the Fridge and Freezer and in your Garden
- When you have made up your mind and checked out what you have allready in house, you can write your shopping-list. Easy thumb-rule. Right?

This is our menu:

Avacados with red caviar and some organic mayonnaise (in the bottom)
- Cut the Avacados in two pieces. Take out the stone and but that in a pot with soil. If lucky and cared well for, you will have your own Avacados the next time. Just remember to buy organic fruits. (They are normally more adaptable)
- Then put some organic mayonnaise in the bottom of the hole after the stone.
- Add Caviar on top. Use your own favourite Caviar. Also Beluga is acceptable.

What to drink?

A Moët? Why not. (You can also have a Chandon if you live in Argentina or USA) - Water is also OK. But avoid Coffee.

Main Dish:

Fish Fillets. White or red. The most fresh is normally to be find in your shops freezers.
Buy some pine seeds, if they are not in your regular supply.
Buy some fresh, organic persil if you do not can pick them from your Garden.
Then buy lettuce (if not in your Garden) and some Creme Fraiche.

- Rince the lettuce, mix with creme fraiche and stir for a little while in a kettle. (Minnesota Wild Rice will also be perfect for this dish)
- Bring out a pan. Use real butter or oil. Heat up, but not to hot. Put the fish and the pine seeds in the pan. Turn the Fish around so both sides will be equally heated. Be careful, so you not burn your fish. Add persil on top of the fish when nearly ready.
Warning: Do not turn the Fish around in the Air, as you do with Pancakes.
- place it on a warmed porcelain plate (hand decorated of course). And serve, with a slice of lemon or Lime. (Remember Silver Cutlery - if you do not have: It's OK with Gold as well)
What to drink?
Not coffee. Something White or Red. No sparkelig or Ice Water (Ice Water is very bad for you, rescent research have documented - hot food and ice cold water makes fat hardend: just try it outside your body and you'll see) . Only chilly, tasteless water will match.

Use some of your Rasberries from your Garden. If you don't have any in your Garden, well then, you must not forget to put them on your Shopping list.
- If you only have frozen Rasberries at hand, take them out of your freezer 1 hour before serving.
- Make Vanilla cream or sauce. Search on Internet for recipe - if you have time to make it from ground, if not: Buy it ready to use. (Is it on your shopping list?)
What to drink?
It's up to you. Something half sweet to sweet due to the freshness of the Rasberries.
Water? Well - then better with Punjab Tea.
(Excuse the blurry photo - I'm still very short-sighted - so now you have learned how that is as well)

Have a great meal and a pleasant weekend.

We will be very busy planning Anna's celeb next Saturday

PS. Might be important??

If you did find this simple meal to complicate to plan, prepare and serve, then we have a solution for you:
Go to Tahome at Lake Tahoe in California. Walk to the nearest shop (very limited parking) and buy what you there and then want for a Luncheon in the Nature. Be aware of Black Bears. Else it's very safe. (2006 - where we met our Dutch guests to Anna's celeb)

Warning: There might be some childish errors in the text. We do not take any responsabilities for eventually misundertandings and causes related. You must be over 18 to serve this dish, even over 21 when serving Coffee avec afterwards in some countries.

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Blogger Sandee (Comedy +) said...

I'm telling you that you and Anna and Renny and Diane know how to eat. This is spectacular. I'm hungry just looking at the pictures and reading the ingredients. I'll have a glass of that Moët too.

I'm about 4 hours for Lake Tahoe. I'm hitting Tahome the next time I visit.

Thanks for another delightful post to wet my appetite. Have a great day and weekend. Big hug to you and Anna. :)

September 11, 2008 4:21 am  
Blogger Puss-in-Boots said...

Oooh yum. Hey Tor, you wanna come and cook for me???

September 11, 2008 6:32 am  
Anonymous Anonymous said...

You were born to cook. And blog!!
I loved the recipes, except for that golden silverware which is not dishwasher-safe, ha!
Everything sounds/looks delicious!!
I have my own Virgo, Tor: Mr Mar's bday is this saturday!

September 11, 2008 9:11 am  
Blogger OldOldLady Of The Hills said...

It all sounds and looks FABULOUS!
BUT.....what did you do with the Lettuce and Creme FRaiche.....You stirred it up?? And put it in a pot....Was it cooked along with the Fish? I know I sound very
Anyway.....This sounds like a great meal!

BIG Celbration coming very soon....Is Anna excited?

September 11, 2008 9:59 am  
Blogger Mother of Invention said...

I'm definitely coming for dinner if I ever go to Oslo...except...big problem...I don't really eat fish! Too strong a taste for me. Maybe yours would be nicer though?

Wonder what culinary delights you're planning for lucky gal, Anna??!!!

September 11, 2008 2:14 pm  
Anonymous Britt-Arnhild said...

Oh, perfect!

I made califlower soup today. We all love it when autumn comes.

September 11, 2008 5:01 pm  
Blogger Desert Diva said...

Everything you described looked (and I'm sure tasted) delicious - especially the Moet! ;-)

What did I have for dinner last night? Corn chips, (red, white, and blue organic corn) salsa, bean dip, and a glass of Pinot Noir.

I think I need to take some cooking lessons from you!

September 11, 2008 6:18 pm  
Anonymous Maribeth said...

I want to go to your party! That food looks yummy!!!

September 12, 2008 3:43 am  
Blogger Fleur de Lisa said...

Now that looks like a very fine meal. I am sure you taught your DIL much about cooking when you were there.

September 12, 2008 5:58 pm  
Blogger Suzann said...

Tor - you are too, too funny - "you must be over 18 to cook this food." Love avocado and caviar - yum and more yum.

September 15, 2008 1:35 am  

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