Foto: Geir Egil Bergjord (“gutten med mais”) og Mette Randem
I see corn. Everywhere I turn. The local markets are pushing sous vide corn cobs on the grilling masses and the small farmer´s markets are pushing “fresh” corn-on-the-cob; in their husks, imported from places like France. The local Norwegian fresh corn will show up later in the year, as unavailable and for the most part as unappealing as ever.
Continue reading Corn-On-The-Cob & The Life (And Death) Of Cookbooks
Foto: Mette Randem
What is my favorite vegetable? Onion. Any kind of onion. OK, I am partial to red onions, fresh white onions and shallots, but to be honest any onion will do.
These trainwreck-looking potatoes are worth their weight in gold, therefore the name. Fort Knoks Potatoes are parboiled, seasoned, baked, smashed, re-seasoned and baked again. They are way easier to prepare than french fries, but equally as crispy, equally as good. These ugly (as in good-ugly) potatoes are irresistable, even straight from the fridge.
“Brown shoes don´t make it.” (Frank Zappa)
One of the reasons I am not a great chef is, well, that I haven´t put in the years of hard training and education necessary to become a great chef. Another reason is that I truly, with all my heart, love brown food.
Photo: Aina Hole
Some of the greatest dishes ever created 1) didn´t involve a chef, and 2) did involve the amazing combination of a few really good local ingredients, a severe lack of money and the amazing creativity of human beings (usually women).
Continue reading Pappa al Pomodoro does not mean Dad Was A Tomato
Photo: Aina Hole
I have been in the blog business for nearly one month. I have received good help in getting started and I have learned a lot by studying other people´s blogs. Some are very good while others are not my particular cup of tea.
