Lunch with/by Ulrik

salmon mouse, lobster bisque, salad with figs braised in dressing on lime, molasses, chili and green anis seeds.

Sublime balance. Thank you Ulrik :-P

/J

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Saturday cooking

Yesterday my wife and I felt a sudden urge to cook a good meal - simple but good and what is better than a wagyu steak. The meat is extremely tender and it has an incredible fat structure - do not over cook it - give it at most 1 minute on each side. For such a steak you need sauce. For that we use 2 kilos of bones for a meat stock. First the bones at rubbed with tomato pure and baked it for 30 min at 230 celcius. Put it in a pot with carrots, onion, a bouquet garni, cover it with water and boil it for 4 hours. Take away the bone and the veggies and filter the stock. Then boil it down with port wine until you have 1-3 dl left depending on how much sauce you want. As a garniture we made a nice little walnut cream. First you peel of the dark skin of the walnut (very time demanding) then boil them in sparkeling water and cream until they are tender and blend them. The wine we had with it was a Margaux from 1997 that matched the food perfect (I unfurtunately forgot the chateau since I thr...

Restaurant MR re-opens with tighter concept centred around fish. The quality and level of cousine is high. Yet not quite as refined as it was at in the heydays. The quality and style still can be compared to the level presented at Noma's opening night. At which incidentally Mads Refslund also cooked. I suspect MR quickly and surely will climb to the original level and surpass it. More on this will come as I intend to follow MR closely. We had the tasting menu of 7 dishes and 2 amuse bouche. The second of these i managed to capture a photo of. The pictures are rather abysmal since i took them with my camera phone and i appologise to you and the kitchen. All the dishes where presented far better than these photos show. First amuse: Oyster in baby lettuce with graded macadamia nut. Second amuse: Cold green pea soup, with cherry and liquorice. First dish: Raw mackerel fish wrapped in green strawberries served with a few drops of coconut cream. Second dish: Scallop with almonds arranged...

Roquefort browned in the owen with Primotivo wine

Here is a note on a little experiment Some time ago we had a pork tenderloin with port wine and Roquefort browned in the owen. We were drinking different ordinary wines with it. We found that the Roquefort together with a Primotivo wine (Primotivo di Manduria from Dezzani) were an exceptional combination. Later we tried to verify the combination and tried the same wine with another bluecheese and Roquefort wich we browned in the owen on some bread and tried raw. We found that the Roquefort browned in the owen with the wine was the only exceptional combination. We haven't tried with other Primotivo wines but that will come...

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