Monday, August 6, 2012
Flank Steak is one of the cheaper meat cuts out there and kind of tricky to prepare. But when prepared well it is delicious. This is one of those recipes that is a keeper, I will make this over and over again.
To prepare your flank steak correctly you have to cook the steak medium to medium done; basically you just want the pink to be in the middle. And then you have to cut the flank against the grain or it might be tough. Flank steak has distinct lines in it. These long lines are fibers running through the meat, and they are difficult to chew through. These cuts of meat are usually sliced in a way that fibers are cut through. In this way, the meat becomes more tender and easy to eat. Slice the meat thinly at about 45 degree angle.
Sunday, July 29, 2012
Peaches are in season and I wanted to do something different with them. I found this recipe and wanted to try to it out, and turned out delicious. It has a little spicy kick to it and if served with ice cream it’s awesome. The ginger not only gives the pie a little kick but helps cut through the sweetness of the cooked peaches. If you want it less spicy just reduce the amount of ginger.
Today’s post is part of World on a plate, which is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish. This month the theme is fruity desserts. If I really wanted to make something Swedish I would make this awesome Apple Cake, but I was craving peaches.
Thursday, July 26, 2012
I love milk! I have to say that when i arrived in the US (long time ago) from Sweden and tasted US milk for the first time i thought it was pretty gross. It was SWEET. Swedish milk tastes like milk, not like someone put tons of sugar in it. It took me awhile to find milk that was not sweet and tasted good. But i found it. Today there are a lot more choices and there are several companies out there that make great milk.
Today there are also tons of milk alternatives and i have always been skeptical about them, i have tried to like soy but i just can’t take the texture, i know it is good for you but it doesn’t go well with me. However, a few weeks ago i was contacted by Silk to write a post using one of their products. Again, so skeptical since i LOVE MILK. But i tried a few of their products.
Monday, July 23, 2012
Rotisserie Chicken is one of my favorite ways to prepare chicken. It takes awhile but it is totally worth it. If you have a grill that you can add on a rotisserie, then do it. Usually an attachment is less than $100 but it depends what kind of grill you have. If you are in the market for a new grill I highly recommend getting one that you can get a rotisserie attachment for as well.
Tuesday, July 10, 2012
Today i am glad to announce the Grand Opening of Splendid Avenue! Splendid Avenue is my online store that represent only things that we go absolutely nuts for. We stay true to our Scandinavian roots, we bring unique items, great design, and high quality.
Splendid Avenue is run by two gals — myself and my very close friend Monika. We make a great partnership and have a blast together. Monika runs an amazing design blog Splendid Willow if you haven’t seen it check it out.
Monday, July 9, 2012
I have been gone for two weeks but for good reasons. And i can’t wait to tell you all about it tomorrow! I have been working on a big project and it launches tomorrow. So come back and check it out!
I have also been on vacation – I went back to my old town Boston, MA and to Cape Cod. It was a great time but hot. It was 90+ the whole time. But it was great to go back and visit all my favorite places in Boston, and introduce the town to little Ella who is 19 weeks now. Next week i will share with you my Best of Boston list.
Tuesday, June 19, 2012
I have wanting to do a Rhubarb Cheesecake for years. And when I found this recipe I decided to make one. Oh my, just amazing dessert. The cheesecake is smooth, tangy and delicious. The sour cream topping gives it a little more of tangy kick as well. The topping is optional. If you are serving the cake the same day I recommend not making the topping since it needs a little time to set. If you are serving the cake the following day then making the topping since you have some time for it to set.
Friday, June 15, 2012
Wednesday was my birthday and i spent the day at Pike Place Market walking around, shopping and eating. I love doing that especially during the week when it is a little less crowded. I had a fabulous lunch and got a bunch of goodies.
Then i made my Swedish Birthday cake, always reminds me of summer when i eat it.
I hope everyone is having a great June so far. My little Ella is 15 weeks now and just growing like crazy. It’s amazing to see how fast it goes.
I had a bunch of asparagus in the refrigerator and made this salad. I love this dressing and it really goes with anything but just so refreshing and another thing that reminds me of summer.
Thursday, June 7, 2012
There are times when you find a food product and you just want to let folks know about it. I do not like to buy premade food unless I really know it is good and how it is prepared. Especially since I am breastfeeding and I like to keep it process and chemical free as much as I can.
But a few weeks ago I was contacted by Pasta Prima about tasting their ravioli. I have bought some store made ravioli and I am always thinking they are just ok. For a quick dinner, sure why not. So I wasn’t expecting much when I received a box of this Pasta Prima ravioli, but i was wrong. . .
I like my ravioli prepared simple so I cooked these for 3 minutes just as it said on the instructions and then I quickly sautéed them in a sage, garlic and butter sauce. I have to say these were the best premade, store brought ravioli I have ever had. The inside is spinach, garlic and cheese and you can taste all the ingredients. It was delicious and I want all of you to get a chance to try these out.
Sunday, May 27, 2012
It’s Memorial Day weekend in the US and this is the weekend the grilling seasons starts. I l0ve preparing food outside and eating outside. If i could i would move move my kitchen outside for the whole summer. Unfortunately Seattle weather is not that cooperative so it would not work but i can dream.
Rhubarb crumble on the grill is such a fun thing to do for a picnic (yes you can easily transport this) or just do outside on the grill. This recipe is for 6 people but it can easily be doubled for a bigger crowd.