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Dinner at restaurant MR

By Jon Angelo Gjetting
First we started out in the lounge with two amüse. The photos of the first two amüse are from an previous dinner at MR. Crisp fish skin with winegar powder, bananna curry chips and a cream on goat cheese and lime. Cucumber rolls with filling sprinkled with crispy dark rye bread crumbs. califlower cream filled eggs. Cellery steamed shrimps. * Quick fun experimental dish, fun, fresh and full of umami. Salt baked mussles with sake Raw mackerel fish with mushrooms, pickled mushrooms and mushroom powder. This Dish won entrê of year prize at ´årets Gerricke 2009´ Cod braissed in rapeseed oil, with rapesoup, leek and cheese foam * Experimental dish.   Babycorn with fresh hasselnut and hasselnut butter. Scallops, pancetta, duck tungue , Horseradish cream and lightly fried radishes. Lemon sole (rødtunge), spinach, verbena (jernurt) and fennikle   Chestnut icecream on chocolate cream sprinkled with chestnut. * Extra play dish. Traditional and ver
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Lunch with/by Ulrik

By Jon Angelo Gjetting
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

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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
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Fiskebar

By Jon Angelo Gjetting
Vi var ude og spise på den nye smarte fiskebar i kødbyen sidste fredag. Efter at have drukket et glas frugtigt og mineralsk Riesling fra Mosel i den kølige sommeraften, fik vi nogle af de små retter fra menukortet. Til at ledsage retterne bestilte vi to forskellige lettere hvidvine, en Grüner Veltliner fra Weinhof Grill i Østrig og en Sancerre på Sauvignon blanc fra Domaine Vacheron i Loiredalen i Frankrig. Drengene fik Normande østers fra Normandiet. Dejlig smag af hav, som vi drak en harmonisk Grüner Veltliner til. Mens pigerne fik Fish'n'Chips med Sancerre til. Senere fik vi crabbe sandwich. og muslinger med tangsalat til
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MASHed out by steak

By Jon Angelo Gjetting
Tried MASH Steak House in Copenhagen. The concept is modern American steak. With food that is rather basic and very good. This photo is from their website . For starters we had Shrimp Cocktail which is closer to a shrimp bowl than an cocktail. The presentation was, well nothing to mention. Yet the flavour was nice but taken down a notch by the mouth feel drowning in dressing. The second starter were fried squid with lime and chilli. The rough style gives quite a better presentation. The irregular sizes and crunchy mouth feel enhanced the taste significantly. Good thing they were slightly less greasy than they appear. For main course we had N.Y. Strip steaks at 400 g. A no nonsense steak. USDA prime meat, corn fed, dry aged 90 days and grilled to perfection. The steak showed to be ripe with juice, tender and flavourful even if prefer my steaks just a bit less matured than this. For side dishes we had fries, chilli fries and creamy cheese spinach. We rounded of with a crème brûlée In con
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By Jon Angelo Gjetting
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
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Roquefort browned in the owen with Primotivo wine

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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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