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One of the leading non-snobbish wine and food blogs in Sweden. Love wine from around the world and crazy about cooking Italian food.

A chanterelle crêpes that makes me smile!

The Silver Spoon ProjectPosted by Per-Olof Diderot Wed, April 03, 2013 21:36:32
To take advantage of what nature gives you, can surely be a rewarding task. And is there really anything better than butter fried chanterelles?

Crêpes ai Chantarelle con salsa al Marsala e Gorgonzola (107/2000)
Start by making thin pancakes. Pour 2 dl Marsala wine and 1 dl water in a saucepan together with a piece of Gorgonzola and vegetarian broth. Let the sauce reduce until it becomes slightly thick.

Fry the chanterelles in butter. One good advice is to not let all the liquid go away. After a few minutes cooking, add some maizena that gives the chanterelle mixture a lovely texture with all the flavors still there. Preheat the oven to 225 degrees C and fill the Crêpes with chanterelles and the sauce. When you have filled the oven dish with crepes, pour the remainder of the sauce on top and sprinkle with grated pecorino cheese.

Once completed, you can cut the crêpes into bits, which makes it even more delight for your senses. A chanterelle crêpe that makes me smile.smiley

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Gulasch Italiano!

The Silver Spoon ProjectPosted by Per-Olof Diderot Tue, January 22, 2013 18:26:36
When its winter time its finally soup time

Gulasch Italiano (106/2000) by the silver spoon project

You will not exactly think of Italy when it comes to a gulasch soup, and even more strange when it comes to make it the Italian way. In my Italian food bible "the silver spoon project" I found a recipe for this classic soup. But I could obviously not keep myself totally to the recipe.

Start with peeling 500 gr potatoes and some carrots and cut into bite-sized cubes. Heat the olive oil in a saucepan and add three chopped red onions, red pepper and saute for a few minutes. Then you take 2.5 dl of water with about a tablespoon of paprika powder and a dash of hot chili and let it boil for a few minutes. Meanwhile fry easily your favorite meat (I used a sirloin steak). Allow the meat to cool and then cut into cubes.

Add a can of crushed Italian tomatoes, beef broth, carrots, meat and potatoes. Let it simmer slowly about one hour while you supplement with a little more fluid in the form of water and red wine. Can leave it in the fridge overnight and it will be even better...

Really fun to take on a classic soup and when the result is brilliant, it creates great passion for food.

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Chocolate crêpes!

The Silver Spoon ProjectPosted by Per-Olof Diderot Mon, October 29, 2012 19:57:47
When two favorites are united, it can only be a super yummy dessert!

Crêpes al Cioccolato (111/2000) Chocolate crêpes
Start to by cooking really thin pancakes. Take out a saucepan and add 125 gr of finest Italian chocolate along with a few tablespoons of organic milk and a dollop of unsalted butter. Allow the mixture to melt down and become moderately viscous. Finish by spread the chocolate mixture onto the pancakes and fold. Serve with real vanilla ice cream, let it melt a bit on top before serving. One of the best desserts I have eaten and as usual soooo easy to cook.

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Crêpes lover!

The Silver Spoon ProjectPosted by Per-Olof Diderot Mon, October 22, 2012 20:54:07
The Silver Spoon Project continues its journey in the Italian cuisine tasty maze. The project aims to cook about 2,000 Italian recipes from the book The Silver Spoon and present them on the wineblogg website. So much joy and pleasure to create new dishes in the kitchen with lovely ingredients.

Crepes con salmone affumicato, spinaci e ricotta (108/2000) Crepes with smoked salmon, spinach and ricotta.

We continue with a follow up in the series of good crepe recipes. This time, I improvised considerably and made a merger between Swedish smoked salmon, ricotta and spinach.

Start by removing a portion of the liquid from the spinach (if it has been frozen). Mix the spinach with fresh ricotta cheese, crumbled fresh smoked salmon, pepper and salt. Continue to make a good tomato sauce and cook the thin pancakes. Place the mixture on one side of the pancake and roll it up. Place in a suitable form and pour over the tomato sauce, finish with a little grated pecorino cheese. And into the oven until it gets a nice color.

The crepes that brings out the very best and made ​​for us crêpes lovers!

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Salmon and swordfish carpaccio!

The Silver Spoon ProjectPosted by Per-Olof Diderot Sun, September 09, 2012 20:03:57
Certainly there are moments when I just crave fish. And to let the ingredients speak for themselves ...

Carpaccio di Pesce (105/2000) Fish carpaccio with a reduced sauce of Marsala- and gorgonzola
Purchase a piece of swordfish and salmon fillet and let it be kept in the freezer for about 1.5 hours. Take it out from the freezer and cut it into thin slices. (important that the fish is firm so that you can get really thin slices) The reduced sauce made ​​by mixing 2.5 dl of Marsala wine with a piece of gorgonzola and vegetarian broth. Let the mixture boil so that it becomes reduced and somewhat sticky. This sauce is my own invention suitable for both fish, meat and vegetarian ingredients.

What a wonderful dish, which I hope will return often to our dinner table!

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Risotto lover goes proudly green!

The Silver Spoon ProjectPosted by Per-Olof Diderot Sun, August 19, 2012 20:24:02

Time for the first of my children to be ready for University! 10 hours in the car filled with pride and excitement for what is coming ...

To celebrate this solemn moment, I give myself a true risotto challenge.

Silver spoon project proudly presents Risotto Verde (104/2000) Green Risotto
Start by melting some butter in a saucepan along with a bag of spinach, a couple of cherry tomatoes, some fresh onions and let it simmer for about 15 minutes. Mix together with about 350 gr rice and add 1.25 l vegetable broth and some good white wine gradually. Finish by adding grated pecorino for the perfect meal. So good and a true memory for life.

And to my dear daughter! Do not worry, continue to be happy and enjoy ...

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Star duet with raspberry and rhubarb!

The Silver Spoon ProjectPosted by Per-Olof Diderot Sun, August 05, 2012 20:09:46
The heat stays for a while and I have seize the day and take the best of what our garden offers. Two great favorites are raspberry and rabaraber with its own unique fingerprint.

Composta di Lamponi al Rabarbaro (103/2000) Raspberry and Rhubarb compote.

Start by adding 1/2 kg raspberries in a bowl and pour a little lemon or orange juice over the beautiful red berries. Peel 1/2 kg of rhubarb and divide into smaller pieces before you cook them in hot water for about 5-10 minutes depending on thickness. Mix a teaspoon of vanilla with a few drops of water and mix together 250 ml agave syrup (since it has a lower glycemic index). Heat the mixture, add the rhubarb and simmer for about 10-15 minutes. Finish by pouring the mix over the raspberries in a new pan and leave it in refrigerator to the next day. Choose to serve with vanilla ice cream. And I can promise you a delightful taste duet between acidity and sweetness in perfect harmony.

Today Sweden took its first gold medal in London 2012 and the first sailing gold since 1976. Yippee!!!

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Tunes from the ocean presented by silver spoon project

The Silver Spoon ProjectPosted by Per-Olof Diderot Tue, July 31, 2012 17:41:44

After a somewhat strange summer from a cooking point of view it is wonderful to be home again. Full of new energy and ideas for coming cooking challenges. I fell very lucky to live by the ocean and have access to fresh fishmarket in the neighborhood, so that I can be extra picky and only buy raw materials when they are at their best.

Many people think that fish is difficult to cook, but in my opinion is that it's easy once you have good fresh ingredients.

Seared tuna and bean salad (102/2000) Tonno in Insalata con Fagiolini

Start by frying up a bean mix with olive oil and add salad nuts at the end. Let it stay warm while you fry or grill a a slice of tuna over high heat for a short time. All this to preserve the pink/redish color in the middle and get the maximum taste. Beautiful, healthy and incredibly tasty!

Finally, a hugh thanks and tribute to Bruce Springsteen for Saturdays consert in Gothenburg. It was the best concert in my short life. New sounds, tremendous energy and joy giving the audience everything! And the favorite "Dancing in the Dark" was among the 31 songs long playlist.

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Paradise Asparagus!

The Silver Spoon ProjectPosted by Per-Olof Diderot Wed, June 13, 2012 21:14:59
It's soon the end of the vegetable primeur season and summer is in full bloom. The blog also goes into a slower pace where my life focus on filling up energy with a lot of excercis and hopefully some hot weather.

I wanted to give my favourite vegetable an extra tribute. And here it is with an hybrid between the cooking bible The Silver Spoon and my own improvisation.

Crêpes agli Asparagi e ispirazione salsa di Gorgonzola/Marsala (101/2000) Asparagus Crêpes with Gorgonzola/Marsala

Start by reducing a sauce consisting of water, chicken broth, Marsala wine and a piece of creamy Gorgonzola. Fry the crêpes alternatively use ready-made thin pancakes. Bring the delicious asparagus stalks in lightly salted water for 5-15 minutes. Important that the asparagus still has bite. Place three asparagus stalks in each crepe with some sauce before you roll it up. Prepare all crêpes, put them in a form and finish with the rest of the sauce with some lovely Parmesan. Into the oven at 200 degrees C until the dish get a nice color. When it is ready, you can slice the crêpes in appetizing pieces and serve with a well-chilled dry Champagne.

A paradise asparagus with a heavenly good sauce that I'm particularly proud of since I have created it all by myself.

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The Silver Spoon Project goes 100 - True passion for Italian food in a life time!

The Silver Spoon ProjectPosted by Per-Olof Diderot Thu, May 31, 2012 19:00:01

I'm so happy that I created my own food challange "The Silver Spoon Project" in which I have the opportunity to acquire further training with cooking the Italian way. Even if its easy to cook (says my wife) but oh so tasteful food. And now it's finally time to pass one hundred meals from the lovely Italian cooking bible. As most of you probably know, it is about 2,000 meals to create and consume, so there is still a lot work to do.

Rotolini di asparaginase (100/2000) Asparagus Rolls

Feels extra fun to celebrate with my absolute favorite in the form of green asparagus and prosciutto. And as simple as it gets...

Start by setting the oven to 175 degrees C and prepare the asparagus by snapping off the bottom of the stalk. Boil in salted water for 5-15 minutes depending on how fresh asparagus you have. Tie up 3-4 asparagus in bundles with the ham and place it in an ovenproof dish. Use your best olive oil and dash the course together with your favourite Parmesan. Let it stand in the owen for 10 minutes and enjoy together with your favorite Chardonnay.

This time I chose, lo and behold, Spanish Serrano ham with its wonderfully nutty flavour that is presented, especially when it is hot.

Mille Grazie per seguire il Vinblogg e The Silver Spoon Project!

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Hamburger all'Italiana e Insalata al Asparagi (99/2000)

The Silver Spoon ProjectPosted by Per-Olof Diderot Wed, May 23, 2012 21:40:28
Asparagus week heats up! I can also calm some blogging friends who has been alarmed over my uncut lawn. (The picture was from last year and it is now very nice)

Its wonderful to enjoy the spring vegetables and even better to do it in the Mediterranean way. Prepare freshly ground beef with assorted fresh herbs with pesto sauce together with one egg. Freeze burgers individually and use when needed. They will be perfect when you put them in the pan with a few twists.

Supplement with a crispy salad, a bag of salad nuts, fried soya beans and fresh green asparagus together with the best olive oil.

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Insalata al Asparagi e Salmone (98/2000) The green gold!

The Silver Spoon ProjectPosted by Per-Olof Diderot Tue, May 22, 2012 21:39:31
Now is the season for the freshly harvested green gold and you have to take the opportunity to enjoy this divine primeur. And therefore the Wineblogg arrange a asparagus week as a tribute to the green loved one ...

Pour a bag of salad in a bowl with a fruity olive oil of the best quality. Fry the sliced ​​smoked salmon, asparagus, Portabella and chickpeas in batches. Add all to the salad and finish with the mix of pink pepper dressing. A delicious salad that creates true passion for this divine vegetable...

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