March 8

Animal : Miike Snow

Animal

There was a time when my world was filled with
Darkness darkness darkness
Then I stopped dreaming now I’m supposed to fill it up with
Something something something

In your eyes I see the eyes of somebody I knew before
Long, long, long ago go go
But I’m still trying to make my mind up
Am I free or am I tied up

I change shapes just to hide in this place
But I’m still, I’m still an animal
Nobody knows it but me when I slip, yeah I slip
I’m still an animal

There is a hole and I tried to fill up with
Money money money
But it gets bigger till your hopes is always
Running running running

In your eyes I see the eyes of somebody
Who could be strong, tell me if I’m
Wrong wrong wrong
And now I’m pulling your disguise up
Are you free or are you tied up

I change shapes just to hide in this place
But I’m still, I’m still an animal
Nobody knows it but me when I slip, yeah I slip
I’m still an animal

I change shapes just to hide in this place
But I’m still, I’m still an animal
Nobody knows it but me when I slip, yeah I slip
I’m still an animal

I change shapes just to hide in this place
But I’m still, I’m still an animal
Nobody knows it but me when I slip, yeah I slip
I’m still an animal

I change shapes just to hide in this place
But I’m still, I’m still an animal
Nobody knows it but me when I slip, yeah I slip
I’m still an animal

© MiikeSnow

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March 7

Spaghetti Marco Polo

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Spaghetti Marco Polo
Author: 
Type: Main
Prep time: 
Cooking time: 
Total time: 
Serves: 4
 
Based on Julia Child's recipe when she visited Mister Rogers' Neighborhood... way back in 1974.
Ingredients
  • 500 grams spaghetti, cooked al dente (do not overcook!)
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • black pepper
  • 1 can shredded tuna packed in oil, undrained
  • 2 dl pimiento, diced (packed in oil - not vinegar!) or roasted red peppers, peeled and sliced
  • 2 tablespoons chopped chives or green onions
  • 1 dl chopped black olives
  • 2 dl chopped walnuts
  • 2 dl Swiss or Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
Instructions
  1. While the spaghetti is boiling, mix the nuts, olives, pimiento, and herbs in a bowl with a little sprinkling of salt and pepper.
  2. Toss the spaghetti about in the oil until every strand looks covered.
  3. Then toss it quickly with salt and pepper, and taste to be sure it is just right.
  4. At the table, toss the herbs and nuts into the spaghetti, sprinkling bits of cheese into it as you go.
  5. Use big, dramatic lifting movements, raising the spaghetti high, and clacking the fork and spoon together. Do this rather rapidly, as though you were a maître d’hôtel in a great restaurant....
  6. When you feel you have tossed enough, scoop up serving portions, lifting high again, and placing them on each plate.
  7. You can eat the spaghetti with a fork and knife, but have you ever tried chopsticks?
  8. Bon appétit!

 

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January 28

Potatoes au Gratin

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Potato Gratin
Author: 
Type: main
Prep time: 
Cooking time: 
Total time: 
Serves: 6
 
A Sunday dinner staple
Ingredients
  • 1 kg potatoes
  • 2 yellow onions
  • 2-5 dl milk
  • 3 dl cream
  • 2 teaspoons salt
  • 2 freshly ground black pepper
  • 4 cloves garlic, crushed
  • 3-4 dl (100 g) grated cheese
Instructions
  1. Peel the potatoes and then slice them in ½ cm slices (1/4").
  2. Peel and chop the onions.
  3. Put the cream, milk, salt, pepper, garlic, onions and potatoes in a pot.
  4. Cook up on medium heat for about 5 minutes (after they are simmering), continue until the potatoes are flexible. (they should not become mushy! Whoa! Stop Now!)
  5. Dump everything into a baking dish (casserole dish).
  6. (at this point the dish can be saved for some days in the fridge)
  7. Spread the grated cheese on top.
  8. Bake at 225°C or 350°F until golden brown.
  9. approx. 25 minutes for warm potatoes, 35 minutes if it has been chilled
  10. Cool a bit before serving.

 

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January 22

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Grilled Salmon with Horseradish
Author: 
Type: Main
Prep time: 
Cooking time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 salmon fillets, skinless preferably (thawed if frozen)
  • 50 grams butter, at room temp
  • 1 piece fresh horseradish * (adjust amount according to taste)
  • 1 lemon
  • 250 grams string-beans, washed, ends & strings removed if present (frozen OK)
  • 12 cherry tomatoes, halved
  • black olives
  • olive oil
  • 4 servings potatoes, to be riced when the fish is done
Instructions
  1. Start with peeling & cooking the potatoes.
  2. Pat salmon dry with paper towels.
  3. Preheat oven grill to 225°C.
  4. Grate the horseradish and mix with the butter.
  5. Place string-beans in a baking dish.
  6. Place the salmon on the string-beans, garnish with tomatoes, olives, salt, pepper and then pat a dollop of horseradish butter on each salmon fillet.
  7. Squeeze a lemon over, then drizzle with olive oil.
  8. Grill salmon in the oven at 225°C for 10 minutes.
  9. Serve with riced potatoes.
Notes
* Horseradish becomes mild in the oven so don't be afraid to use plenty. At least 2 tablespoons, preferably double that amount.

 

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December 31

New Years Madeleines

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New Years Madeleines
Author: 
Type: Cookies
Prep time: 
Cooking time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 large eggs or 4 small eggs
  • 1 dl sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla sugar
  • 1 grated tangerine peel thereof
  • 1 dl flour, sifted twice after measuring
  • 5 tablespoons almond flour (or finely ground almonds)
  • 4 tablespoons (50 grams) butter, melted and cooled
Instructions
  1. Preheat oven to 175ºC / 375ºF.
  2. Generously butter and flour 12 molds in a Madeleine pan.
  3. In the bowl of a mixer, combine eggs, sugar and salt.
  4. Beat on medium speed until pale, thick and fluffy, about 4-5 minutes.
  5. Mix in vanilla and tangerine peel.
  6. On low speed, mix in the sifted flour and almond meal very slightly.
  7. Using a rubber spatula, gently fold in the melted butter until blended.
  8. Fill each mold until nearly full.
  9. Bake the Madeleines until the tops spring back when lightly touched, 10 to 12 minutes.
  10. Cool in pan for 2 minutes.
  11. Remove Madeleines from the pan and allow them cool completely on cooling rack.
  12. Place on serving plate, sprinkle with confectioners sugar or vanilla sugar if you like them sweet...

 

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