A friend of a lifetime - the cast iron skillet

A friend of a lifetime - the cast iron skillet

The cast iron skillet will follow you for a lifetime, if well taken care of.
Here are some tips and tricks to take care of this wonderful tool. What it is an Cast iron skillet and why you most definitely should own one.

What is an cast iron?

Most modern day skillet are made from aluminium with some form of coating, for example Teflon, to make sure the food does not stick to it when cooked. Others may be made from cobber or stainless steel, all with pros and cons.
The cast iron skillet is made from pig iron and steel heated to 1.500 degrees C. The mass in then poured into sand made molds to form the skillets. Compared to other frying pans the iron skillet is way cheaper and last way longer.In order to do that, it needs to be taken well care of. Cast iron weighs a lot more then regular pans, so for your own sake, remember to handle it evenly with both arms.
The cast iron skillet may be a little slower heating up than regular frying pans, but when heated it may retain consistent temperature longer time. It is cast in a single piece, hence you will not have any problems with a loose handle. Because of its durability, some barkers even resell up till 100 year old pans.


Now you may have heard that everything sticks to an iron skillet, and it will, unless you take well care of it.

Show your skillet some love

When you get your new iron cast skillet, most companies will have pre-seasoned for you. This seasoning may be adequate for some, but to make sure it does not stick, give it a little extra.
Seasoning/ curing the cast iron is done by pouring a little oil into the pan and wiping it all over the pan with some paper towel. When that is done, you “bake“ the pan in the oven or on the stove until the oil starts smoking a bit, where the carbonization takes place. This creates a polymer bond, which created a the nonstick ability. The more “silkier“ the surface gets, the better it will be for releasing food.

What is it good for?

It’s ability to retain heat makes the cast iron skillet the perfect weapon in the kitchen. It can even go into the oven and is great if you: bake, broil, frying, roasting and stewing. Most of all, the cast iron skillet is perfect for frying protein, like a steak or scallops.

One of our cast iron skillet recipes

Scallops with garlic and saffron mayonnaise

A tip sag roadie with thin costline and extra mutz

Pizza - The all time italian course

A tip sag roadie with thin coastline and extra mutz.
Translates to a slice of pizza on the go, with toppings all the way to the crust, extra mozzarella with the tip pointing down, from the extra cheese on top. More pizza-slang? Click here.

Of course, todays subject is pizza! We are starting all the way from dough to the basil to top it all off.


Before we get to the recipes, tips and tricks, we need to know a little more about this delicious thing.

 

The history

The first pizza-like food was actually made in Sardinia, Italy more than 7.000 years ago, where a flat bread was baked on large stones over fire.
Next time we hear about the flatbread is in ancient Greece, where the Greeks was making flatbread with toppings, like onions, garlic and herbs. The pizza-like bread then remain as so, until the 6th century BC, when Persian troops also started making flatbread with cheese and dates on top, more like the pizza today.
Then in the 16th century, when the tomatoes was first brought from America to Europe, in poor Naples, Italy, they began putting tomatoes on their flatbread. Then the pizza we know it today was created.
In WW ll the pizzas popularity gained, when soldiers stationed in Naples got a taste for it and brought it back home to their native countries.
On June 11th, 1889, the pizza maker Raffaele Esposito created the Pizza Margherita to honor the Queen consort of Italy, Margherita of Savoy. A pizza garnished in the colors of Italy, red tomato, white mozzarella and green basil on top.

The dough


The dough can be made as preferred, thick, thin, soft or crunchy. We like it thin and crisp. The dough we are making is very versatile though, so it may be used for various editions of the pizza.
Most importantly, the Tipo 00 flour. This is a special Italian flour that is grinded and refined after Italian tradition, which is even finer than regular flour. Because Tipo 00 is so finely grinded, it gives elasticity to the dough, making it easier to shape and giving it a crispier crust.

See our recipe here.

The tomato sauce

The most essential part for it to actually be a pizza, is the tomatoes. If you read the story about pizza at the top, you would know, that until the sauce was added, it was just called flatbread with toppings.
For this level of fine dining, we would not go for anything less than a mother sauce, sauce tomat.
Of course you can go for less and add your own herbs, garlic and spices (remember to let it cook for a while - At least 20 min).

See our recipe here.

The toppings

The Margherita

Ingredients

Sauce tomat
Fresh mozzarella
Fresh basil


This one is pretty straight forward, as we are starting by spreading out the sauce tomat all over the pizza to about 1,5 cm from the edge. Now bake the pizza 3-4 minutes in the bottom of you oven or using a pizza stone for the extra crispy element. Then shred the fresh mozzarella and pour it on the pizza with a touch of love. Remember that even though we love cheese, do not use too much, as the moist from it will wet the pizza, making it a dull experience. Now bake the pizza and top it of with some fresh basil before serving. do not add the basil before baking, since it will loose its potensy.

Artichoke and chicken

Ingridients

Sauce tomat
75g Shredded chicken
75g Artichoke hearts
25g Green olives, halfed
25g Feta cheese
1 tablespoon of oregano

Once again we are starting out by spreading out our sauce tomat, but for this one, into a VERY thin layer. It just need to round the flavor. Spread out the rest of the ingredients evenly and top of with the oregano. Bake it and drizzle with a little splash of your best olive oil.

Prosciutto and black olives

Ingredients

Sauce tomat
75g Prosciutto, sliced
25g Black olives
25g Rocket leaves
Fresh mozzarella
Pesto

Start with spreading out the sauce tomat and baking the pizza for 3-4 minutes. Then shred the mozzarella and spread it out, together with the black olives. When baked lay on the prosciutto, and rocket leaves with a drizzle of pesto ( we prefere homemade). Be careful with the pesto since its powerful taste can easily take over from the rest.

 

 

Gods seventh creation - The five mother sauces

Gods seventh creation - The five mother sauces

Now, the bible tells us that on the seventh day, God rested and blessed the day. But the legend say, that was not all he did on this day. Because god became hungry, from all that hard work had done. He then began wondering what to eat, and decided to create something so heavenly delicious, that man forever after will tell tales and share recipes of the five mother sauces.

- I’m not a religious man, but I must believe this to be true.

Very well, but what is a mother sauce?

The French chef Marie Antoine-Carême was the first to organize the four French fundamental sauces. Later though, French chef Auguste Escoffier added one more sauce so we now have the five mother sauces, which he published in Le Guide Culinaire in 1903.
These five sauces are seen as the foundation for many other sauces and for many dishes. The recipes are still taught to culinary students all over the world.
Some of them is used often home cooking, some or mostly used in the high end restaurants, and some of them are unfortunately rarely made anymore.

The roux - The foundation

Before we get into the sauces, we need to know the roux. We need to know what makes a sauce a sauce. basically a sauce is thickened liquid, so that the sauce clings to the food instead of running of it. The thickening can happen cooking down and reducing sauces, like tomato sauce. This will automatically as the liquid evaporates. Other sauces need a little help, and that is where the roux comes in.

Basically roux is made by cooking fat and flour together. Generally the fat used is butter or oil, but others fats like duck can be used too. The flour and fat are briefly cooked together to make a paste. Depending on the sauce, you cook it more or less. When cooked over higher heat it will turn darker and add a nutty and toasty flavor. When the liquid is added and the mixture starts to heat, the flour starts to thicken and then you have a sauce.

Béchamel

The Béchamel is pretty basic. It is made by whisking a light roux with milk or dairy. This sauce is a bit dull by itself, and is hence often used to cook other dishes. Have you tried Macaroni and cheese? The base for that is actually the béchamel sauce. It is rarely used for finishing dishes. See the recipe here.

Véloute

This is again made with a light roux whisked together with some form of clear stock like chicken or fish, depending on the dish it is to be used for. The takes flavor from the stock and can vary in potensy from a light delicate sauce to a flavor explosion, but most often it comes in the light version. The Véloute is often used for fish or poultry that has been steamed or poached.
The name comes of the French velvet, which describes something smooth and light. See the recipe here.

Espagnole

For this one, we will need a nutty roux, hence the dark one that have been cooked over high heat. The roux is mixed with a brown stock, usually beef or veal, tomato pure and a mirepoix. When heated the roux will thicken to mixture to the sauce. The Espagnole is for example used for cooking boeuf bourguinon. See the recipe here.

Sauce tomat

The Sauce tomat is made by cooking tomatoes down to a thick sauce and and thickening it with a special roux made from pork fat. This one has a strong historically presence in the Italian kitchen and in Mexico as salsa. The sauce comes in many versions, maybe due to the fact that it is very time consuming. We of course like Auguste Escoffier’s original recipe the most. In the classic French kitchen is is typically flavored with pork and vegetables. See the recipe here.

Hollandaise

The grand finale, the Hollandaise. This is the only mother sauce in which we don’t use the roux. Instead, it is thickened by the emulsion of egg yolk and melted butter. This is one of the most delicate sauces because the emulsion can easily break. Hollandaise is usually used for dishes like eggs Benedict. See the recipe here.

Søllerød kro (Soelleroed)

Søllerød kro (Soelleroed)

The foundation of Søllerød Kro is classic French. The only rule being that raw materials and flavours are never compromised.

”Hygge” is as danish as it comes, just like “rødgrød med fløde“. “Hygge” means creating a cozy and warm atmosphere and enyoing the good things in life with people you like. “Hygge“ might actually be the reason that Danes are some of the happiest people in the world.

It might be the history, it might be the classic food with an extra touch to it, or i might just be the the warm and hearty welcome.
But hygge, that is just what Søllerød kro is.

Here is a take of our visit at another 1 Michelin star restaurant.
Click here to check out our latest visits and learm more about The Michelin guide.

The Michelin guide

The Michelin guide

It all started in Clermont-Ferrand in central France in 1889, when brothers Andre and Edouard Michelin founded their eponymous tire company, fuelled by a grand vision for the French automobile industry at a time when there were fewer than 3,000 cars in the country.
In order to help motorists develop their trips - thereby boosting car sales and in turn, tyre purchases - the Michelin brothers produced a small guide filled with handy information for travellers, such as maps, information on how to change a tyre, where to fill up on petrol, and wonderfully - for the traveller in search of respite from the adventures of the day - a listing of places to eat or take shelter for the night.

And today that guide is THE guide in the world of gourmet.

Usually the Nordic award show takes place in Copenhagen, but for the first time it is not held in a capitol, but in Aarhus, Denmark.

And of course we will be attending and keeping you guys updated on the stars awarded.

Read more about this years award show here or check out our latest Michelin star visits here.

For a resumé of stars awarded at the event, have a look here.

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