Fødselsdagsboller

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500 gr. hvedemel
50 gr. gær
2,5 dl lunken mælk
100 gr. smør
50 gr. sukker
1 æg
1 spsk. kardemomme – jeg bruger hel kardemomme ca. 20 kapsler
150 gr. rosiner
kold kaffe eller mælk til pensling

  1. Ælt alle ingredienser undtagen rosiner til en dej. Dejen skal æltes godt igennem, så den bliver blank – pas på ikke at bruge for meget mel, så bliver bollerne tørre.
  2. Dæk dejen til og lad den hæve til dobbelt størrelse – ca. 1 time.
  3. Slå dejen ned. Ælt rosiner i. Form ca. 20 boller, som sættes på en bageplade med bagepapir. Bollerne dækkes til og efterhæver i ca. 20 minutter.
  4. Lav et kryds med en skarp kniv eller sake i hver bolle. Pensles med kold kaffe eller mælk. Bages ca 15 min ved 200 grader.

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San Gimignano-En

På dansk

San Gimignana

San Gimignano

Just back from one week vacation in San Gimignano and like to share our experiences  with you.

Hotel

Hotel Relais Santa Chiara

We had booked Hotel Relais Santa Chiara which is situated just outside the old citycenter – act 10 minuts walk. Be carefull and book a room with view to the vineyards !

Morgenmad på hotellet

Breakfast at the hotel

It was a great hotel with good service and really nice breakfast compared to Italian standards.

Hotel Relais Santa Chiara

Out view from Hotel Relais Santa Chiara

So, what do you do after you have walked around in the city for some hours ?

Di Vinorum

diVinorum

You could sit outside at diVinorum and enjoy a nice glas of Vernaccia di San Gimignano. The entrance to the wine bar is either from the Piazza della Cisterna or coming from the south; the small road to the right just before the Piazza delle Cisterna – across where the public toilets are.

diVinorum

Lunch at diVinorum

Or you could go get a cup of coffee and a cookie at Pasticceria Armando E Marcella on Via S. Giovanni 88

If I should make a list of restaurants, where se had supper, and rank them, the list would look like this:

  1. Cum Quibus
  2. San Martino 26
  3. Peruca
  4. Le Vecchie Mura
  5. Bel Soggiorno
  6. Da Graziano 

Except the Cum Quibus, all the other restaurants had more or less the same menu, which in the end is getting booring ! San Martino 26 is at least trying to rethink some of the dishes !

Cum Quibus

Vi sad i en lukket gård med parasoller.

We sad in an open air courtyard with sunshades.

We choose the small tasting menu at Euro 55,- each.

Appetiser: Fake risotto - Manioke farvet med blæksprutteblæk og spinat mousse

Appetiser: Fake risotto – Manioke colored with squitink and spinach mousse

Mezzovo - æggeblomme marineret i Vernacia vin, Pienza fåre ost mousse og trøfler

Mezzovo – marinated egg yolk, Pienza sheep cheese mousse and truffle

Kylligelever med makral, annanas og vin brulé

Chicken liver, pineapple, vin brulé and mackerel

Tortelli pasta fyldt med blå skimmelost, rødbede og Toscansk kødsovs.

Tortelli pasta stuffed with blue cheese, red beet and Tuscan meat sauce.

Store ricotta boller, jordskokke chips og trøffel

Traditional big ricotta dumplings, Jerusalem artichoke chips and truffle

Kalvekæbe brasseret 18 timer i Vernaccia vin, Peberrod og selleri

Veal cheek braised 18 hours in Vernaccia wine, horseradish and celeriac

Maringata - Kvarkis, sukkerfri creme og delikate marengs

Maringata – quark ice cream, delicate meringue and sugar free cream

Really delicious food 🙂 2 x tasting menu, 1 bottle of water and one bottle of beer and coffee – total Euro 132,-

Ristorante San Martino 26

Rigtig lækkert lokale, hvor der er kræset om detaljerne

Really nice rooms where you can see that they have thought about all the details

Appetiser: Små marineret squash i skiver med picorino og trøffel

Appetiser: Small marinated zucchini, picorino and truffle

Risotto med bacon og trøfler

Risotto with porcini mushrooms and truffle

Kalve steak

Braised veal belly

Helle havde fået kød nok

Helle had enough of meat yesterday at Bel Soggiorno, where she lost her appetite !

Egentlig havde vi ikke plads til dessert - men det er jo heldigvis en anden mave, så vi blev enige om at dele én.

To be honest, we did not have room for the dessert, but shared one after all – the four different panne cotta were good .

Really delicious food – really good and friendly service . By the way, they also have 5 and 7 dishes tasting menus at eur 45 / 55 + 20,- for the winemenu. Insider info; its the son from Peruca 😉

Vi delte en stor flaske vand og en flaske lækker Ori Vernaccia Riserva di San Gimignano

We had a bottle of water and nice bottle of Ori, Vernaccia Reserve, our check ended at Euro 106,-

Peruca

With the help of Tripadvisor we ended up in this restaurant the first evening.

The rooms are rustic and dark. The restaurant was almost full and there were a good atmosphere.

Peruca, gammel tung stil - masser af mennesker og fin stemning

Helle startede with Pici cacio e pepe and truffle.

Risotto Perucà, med bacon, zucchini blomster og trøfler

I hadRisotto Perucà, with bacon, zucchini flowers and truffle – it was the best risotto I have had !

Coniglio abbracciato a modo mio (Coniglio disossato con ripieno di salsiccia si cinta senese e fegatini di coniglio avvolti con lardpo di colonnata chiusi con un abbraccio di cavolo nero servita su salsa di vernaccia di san gimignano scalogno e tartufo)

Coniglio abbracciato a modo mio (Coniglio disossato con ripieno di salsiccia si cinta senese e fegatini di coniglio avvolti con lardpo di colonnata chiusi con un abbraccio di cavolo nero servita su salsa di vernaccia di san gimignano scalogno e tartufo) – Boneless rabbit – unfortunately there were bones in the dish !

Helle tog lidt ost i stedet

Helle a cheese plate, as she was not that hungry

The risottoen was fantastic. The rabbit was not totally boneless and the meat were hard and some of it dry. The cheese was good and so was the wine !

Le Vecchie Mura

Le Vecchia Muras udendørs servering

Le Vecchia Muras outdoor restaurant – looks great for a hot summer evening.

Le Vecchia Mura

Le Vecchia Mura

Unfortunately, just after we arrived, a party of 22 dutch people arrived and thereafter we did not get much attension from the staff.

Helle startede med melon og skinke

Helle started with melon and ham

Pici med kødsovs af vildsvin

I had a  Pici alla Boscaiola. Thick pasta with meat sauce and mushrooms.

Vi fik så begge en grillet bøf af kalvekød med sovs og grillede grønsager

We both had veal cutlet with porcini mushrooms and grillede vegetables

Really nice and tender meat !

Panforte til kaffen

Panforte and coffee

For sure a nice restaurant, if you can sit outside. Inside there is no charm, its a cold room. The food and the wine were good, but the staff was difficult to get in contact with.

Bel Soggiorno

Fantastisk udsigt !

Fantastic view !

Fantastisk vin

Fantastic wine

Fantastisk vin

Helle had a selection of Tuscan cold cuts and cheese

Pici “Bel Soggiorno” alla carbonara med artiskok, trøffel og Grana Padano ost

Pici “Bel Soggiorno” alla carbonara with artichokes, truffle and Grana Padano cheese

Beef sirloin cooked with Porto wine and crispy fried artichokes

I had Beef sirloin cooked with Porto wine and crispy fried artichokes

Helle had ordered Suckling pig cooked in oven with roasted potatoes and got this fallos, whereafter she lost her appetite !

Helle had ordered Suckling pig cooked in oven with roasted potatoes and got this fallos, whereafter she lost her appetite !

og tilbage var så....

leftovers….

I tasted the suckling pig and must admit, it was barely seasoned and some of the meat was hard.

My dish looked really delicious. But the chef had not cleaned of the tendons from my sirloin 🙁 The crispy fried artichokes were really good !

All in all a restaurant that lives of its view – what a shame !

Hotel Ristorante Da Graziano

The receptionist our hotel recommended us this restaurant, which is just around the corner from our hotel.

Udsigten på vej hen til restauranten

The view going there…was great 🙂

When we arrived, there were only another couple in the restaurant. Later four more people came. For sure not their high season yet !

Carbonara med trøffel

Carbonara with truffle

It is for sure not the same large truffle they use here as in the other restaurant in the old town ! But the Carbonara was okay.

Tomat og mozella

Tomato and mozella

Fisk med grønsager

Fish and vegetables

Det smagte lækkert

Everything was well made !

Tiramisu kan laves på rigtig mange måder. Denne var tung

Tiramisu can be made in many different ways – this one was heavy and cold, but tasted good – I like it better with more ladyfingers, more coffee taste  and some Marsala !

It was clear that the chefs in the kitchen can cook ! The service was very professionel and I am convinced, when there are more guests eating there, it will be a good restaurant !

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San Gimignano

In english

San Gimignana

San Gimignano

Så er vi lige kommet hjem fra en uges ferie i San Gimignano og omegn og vil gerne dele lidt af oplevelserne med jer.

Hotel

Hotel Relais Santa Chiara

Vi boede lige udenfor den gamle by i Hotel Relais Santa Chiara med udsigt ud over vinmarker og den Toskanske natur.

Morgenmad på hotellet

Morgenmad på hotellet

Lækkert hotel, rigtig god morgenmad efter Italiensk standard og sød betjening.

Hotel Relais Santa Chiara

Udsigten fra Hotel Relais Santa Chiara

Hvad laver man så, når man har travet byen tynd i et par timer ?

Di Vinorum

diVinorum

Du kunne sætte dig udendørs hos diVinorum og nyde et glas vin. Den ligger lige inden torvet, hvis du kommer syd fra. Lige inden porten til tovet – der hvor der også er offentlige toiletter – her drejer du til højre.

diVinorum

Frokost på diVinorum

Ellers har de en indgang fra Paizza della Cisterna 30, så skal du bare gå gennem restauranten og ud på den anden side – måske skal du også en etage ned – vi er ikke gået denne vej !

Eller drikke en kop kaffe og evtl. spise en lille kage hos Pasticceria Armando E Marcella på Via S. Giovanni 88

Hvis jeg skal lave en liste over de restaunrater, hvor vi spise aftensmad og, hvor den bedste er øverst, vil den se sådanne ud:

  1. Cum Quibus
  2. San Martino 26
  3. Peruca
  4. Le Vecchie Mura
  5. Bel Soggiorno
  6. Da Graziano 

På nær Cum Quibus har de andre restauranter stort set samme menukort, hvilket jo godt kan gå hen og blive lidt kedeligt i længden ! San Martino 26, prøver dog at nytænke retterne lidt !

Cum Quibus

Vi sad i en lukket gård med parasoller.

Vi sad i en lukket gård med parasoller.

Her valgte vi deres tastingmenu til Euro 55,- per kuvert.

Appetiser: Fake risotto - Manioke farvet med blæksprutteblæk og spinat mousse

Appetiser: Fake risotto – Manioke farvet med blæksprutteblæk og spinat mousse

Mezzovo - æggeblomme marineret i Vernacia vin, Pienza fåre ost mousse og trøfler

Mezzovo – æggeblomme marineret i Vernacia vin, Pienza fåreost mousse og trøffel

Kylligelever med makral, annanas og vin brulé

Kylligelever med makral, annanas og vin brulé

Tortelli pasta fyldt med blå skimmelost, rødbede og Toscansk kødsovs.

Tortelli pasta fyldt med blå skimmelost, rødbede og Toscansk kødsovs.

Store ricotta boller, jordskokke chips og trøffel

Store ricotta boller, jordskokke chips og trøffel

Kalvekæbe brasseret 18 timer i Vernaccia vin, Peberrod og selleri

Kalvekæbe braiseret 18 timer i Vernaccia vin, peberrod og selleri

Maringata - Kvarkis, sukkerfri creme og delikate marengs

Maringata – Kvarkis, sukkerfri creme og delikate marengs

Rigtig lækkert mad 🙂

Ristorante San Martino 26

Rigtig lækkert lokale, hvor der er kræset om detaljerne

Rigtig lækkert lokale, hvor der er kræset om detaljerne

Appetiser: Små marineret squash i skiver med picorino og trøffel

Appetiser: Små marinerede squash i skiver med picorino og trøffel

Risotto med bacon og trøfler

Risotto med porchini svampe og trøfler

Kalve steak

Braiseret kalvemellembryst, som lige var stegt af på panden

Helle havde fået kød nok

Helle havde fået kød nok, efter vores besøg hos Bel Soggiorno

Egentlig havde vi ikke plads til dessert - men det er jo heldigvis en anden mave, så vi blev enige om at dele én.

Egentlig havde vi ikke plads til dessert – men det er jo heldigvis en anden mave, så vi blev enige om at dele én.

Rigtig lækker mad og rigtig god betjening. De har også 5 eller 7 retters menuer til eur 45 / 55 + 20,- for vinmenu

Vi delte en stor flaske vand og en flaske lækker Ori Vernaccia Riserva di San Gimignano

Vi delte en stor flaske vand og en flaske lækker Ori Vernaccia Riserva di San Gimignano

Peruca

Det var lidt af et tilfælde at vi endte her – og så lidt hjælpe fra Tripadvisor 😉 Faktisk er forældrene til San Martino 26, som har Peruca !

Peruca, gammel tung stil - masser af mennesker og fin stemning

Peruca, gammel tung stil – masser af mennesker og fin stemning. Helle startede med Pici cacio e pepe og trøfler

Risotto Perucà, med bacon, zucchini blomster og trøfler

Risotto Perucà, med bacon, zucchini blomster og trøffel

Coniglio abbracciato a modo mio (Coniglio disossato con ripieno di salsiccia si cinta senese e fegatini di coniglio avvolti con lardpo di colonnata chiusi con un abbraccio di cavolo nero servita su salsa di vernaccia di san gimignano scalogno e tartufo)

Coniglio abbracciato a modo mio (Coniglio disossato con ripieno di salsiccia si cinta senese e fegatini di coniglio avvolti con lardpo di colonnata chiusi con un abbraccio di cavolo nero servita su salsa di vernaccia di san gimignano scalogno e tartufo) – Udbenet kanin – dvs helt uden ben var den ikke !

Helle tog lidt ost i stedet

Helle tog lidt ost i stedet

Risottoen var helt fantastisk. Kaninen var med ben og kødet var sine steder hårdt – om det var fordi det har været presset i en pølse, skal jeg ikke kunne sige, men det var ikke rigtig mig. Osten var fin – det samme var vinen !

Le Vecchie Mura

Le Vecchia Muras udendørs servering

Le Vecchia Muras udendørs servering

Le Vecchia Mura

Le Vecchia Mura

Vi var desværre lidt uheldige at, der kom et selskab på 22 hollændere  lige efter os, så vi fik ikke så meget opmærksomhed.

Helle startede med melon og skinke

Helle startede med melon og skinke

Pici med kødsovs af vildsvin

Jeg fik Pici med kødsovs af vildsvin

Vi fik så begge en grillet bøf af kalvekød med sovs og grillede grønsager

Vi fik så begge en grillet bøf af kalvekød med sovs og grillede grønsager

Panforte til kaffen

Panforte til kaffen

Helt sikker en fin restaurant, hvis man kan sidde udenfor en var sommeraften. Indenfor er der desværre ikke meget charme. Maden og vinen var lækker – betjeningen var svær at komme i kontakt med.

Bel Soggiorno

Fantastisk udsigt !

Fantastisk udsigt !

Fantastisk vin

Fantastisk vin

Fantastisk vin

Helle fik et udvalg af toscanske pølser, skinke, pate og oste

Pici “Bel Soggiorno” alla carbonara med artiskok, trøffel og Grana Padano ost

Pici “Bel Soggiorno” alla carbonara med artiskok, trøffel og Grana Padano ost

Jeg holdt mig til mørbrad braiseret i portvin med friterede artiskoker

Jeg holdt mig til højreb braiseret i portvin med friterede artiskokker

Helle havde bestilt pattegris i flødesovs og fik dette og mistede appetiten

Helle havde bestilt pattegris og fik dette og mistede appetitten !

og tilbage var så....

og tilbage var så….

Jeg smagte på pattegrisen, og må med skam melde, at det stortset ikke var krydderet og noget af kødet var også hårdt.

Min ret så super lækkert ud. Kokken havde bare ikke pudset mit stykke højreb fri for sener, så dem fik jeg selv lov at tygge i 😥 De friterede artiskokker rigtig lækre.

Helhedsindtrykket var, at de nok mest overlever på udsigten !

Hotel Ristorante Da Graziano

lå lige rundt om hjørnet og skulle være god, havde receptionisten på vores hotel fortalt. Så efter at havde været ude og køre det meste af dagen, besluttede vi os for at prøve at spise der.

Udsigten på vej hen til restauranten

Udsigten på vej hen til restauranten

Ud over os var der et andet par i restauranten og senere kom der 4 personer mere.

Carbonara med trøffel

Carbonara med trøffel

Det er helt klart ikke de samme store fine trøfler, som vi har fået på de andre restauranter, men det er nok fordi der, så tidligt på sæsonen, endnu ikke er så mange spisende gæster.

Tomat og mozella

Tomat og mozella

Fisk med grønsager

Fisk med grønsager

Det smagte lækkert

Det smagte lækkert

Tiramisu kan laves på rigtig mange måder. Denne var tung

Tiramisu kan laves på rigtig mange måder. Denne var tung og kold !

Det er tydeligt at kokkene i køkkenet er dygtige. Betjeningen var meget professionel.

Jeg tror at, når turistsæsonen rigtig tager fat og køkkenet kommer op i gear, så er det en rigtig god restaurant !

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Tourist in Copenhagen

108 at Noma

We met some nice tourist yesterday in restaurant 108 at Noma and promised to send them our suggestions where to eat and what to do in Copenhagen. Thought I would share it here too

My wife Helle suggest, that you visit Perchs Tearoom for an early afternoon sea / lunch
See more in Tripadvisor
Map

gogb

Grønbech and Churchill – 1 Michelin Stars
Map

 

A little further down to the harbour is Restaurant Lumskebugten. Head chef and owner Erwin Lauterbach, is the grand old man introducing fine cooking in Denmark back in the 70’ties
Map

Boheme

Bistro Boheme – good food and always people and good atmosphere
Map

In this area, you have The english church St. Alban’s Church, Gefion fountain, Kastellet and the little mermaid.
Close by is the northern entrance to the Botanic garden, where you will also find our Art Museum “ Statens Museum for Kunst

On the other side of Østre Voldgade (the large road) is Rosenborg Castle and Kings Garden (Rosenborg slot & Kongens Have)

If you like to try the best open sandwich ( Smørrebrød), I can recommend:

Restaurant Schønnemann – said to be the best one for open sandwich !
Map

Told og Snaps – cosy
Map

Other places to eat:

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Giggles
We were here in February, during the Dining Week and it was really good – you can see some photos of their food here on my blog – – it is in Danish, you can always try use Google Translate
Map

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Kjøbenhavn – you can see some photos of their nice food on here my blog
Map

Uformel
Map

Grisen – Before the Burger came to Denmark, we had the Danish version called Bøf sandwich. (Bøf = Beef)
Umut has re-introduced a gourmet bøf sandwich to the people in Copenhagen and after 8 months, he is about to open his 2nd restaurant.
Open daily 16.30-21.00
See more on TripAdvisor

So if you are visiting Torvehallerne (food marked) – its a 15 mins walk to Grisen
Map

Clou
Map

Høst
Map

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Fredriks Have – (also good restaurant)
Map

Close to Fredriks Have is the Royal Copenhagen Outlet and Georg Jensen Outlet – Same Shop !!
Map

And now the The secret one: Ca’ – Italian restaurant
Map

High-end restaurants:

Kardeau

Alchemist

Kong Hans Kælder

Le Sommelier

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Søllerød Kro – (one of my favorite, but its in the northern part of Copenhagen) 1 Michelin Stars

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Geist – good food

Geranium – (world best chef – Bocuse d’Ore) 3 Michelin Stars

Marchal (Hotel d’Angleterre’s restaurant) – 1 Michelin Stars

Michelin guide

Streetfood:

Kødbyen – open every Saturday & Sundays 11:00-18:00
see also Tripadvisor
Map

Copenhagen street-food – open thursday till sunday 12:00-21:00
Map – Parking house, just before to the right
See also Tripadvisor

Other:

You can also easily go by train to Hillerød and visit Frederiksborg Castle and Garden –
Map
See also Tripadvisor

or go by train to Helsingør to see Kronborg Castle (Holger Danske – Hamlet)
Map
See also Tripadvisor

or go by train to Roskilde and visit Viking Ship Museum and Roskilde Domkirke
Map

See also Tripadvisor

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Laks sous vide

Laks sous vide, Reginette pasta med ostesauce

Laks sous vide, Reginette pasta med citron-ostesauce

Der var tilbud på en side laks. Dette stykke manglede halen – nok pga vægten, men passede perfekt til, hvad jeg havde i tankerne.

Jeg skar skindet af. Egentlig skulle jeg havde lavet sprød skind, men det havde jeg hverken tid eller overskud til.

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Jeg rev det gule af en citron og skar den i skiver, som jeg anbragte oven på laksen, inden jeg vakuumpakkede den.

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Så ned i mit sous vide kar – 55 grader C i 20 minutter. Jeg bruger en sten til at holde fisken nede med – det virker fint 😉

Reginette pasta

Reginette pasta

Reginette pasta er lidt tykkere en andet pasta og skulle derfor have lidt længere tid – 13-14 minutter.

I mens kogte jeg en 1/2 l. piskefløde lidt ind og kom en stor skive mellemlagret skæreost i, sammen med lidt revet muscatnød. Tilsatte så den revet citrolskald. Jævnede den med lys sovsejævning og smagte sovsen til med salt og peber.

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Sådanne ser det også ud hos os – gryderne på bordet – vi skal jo selv rydde op 😉

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Jeg skulle havde taget et foto, da jeg skilte laksen i flager – den var dyb rød inden i. Helt fantastisk lækker !

Vi skulle havde købt nogle flere flasker af denne fantastiske

Vi skulle havde købt nogle flere flasker af denne fantastiske 2014 Rosé Spätburgunder Weißherbst

Rosé Spätburgunder Weißherbst – fra Hildegard von Bingens kloster i Rüdesheim, det eneste kvindekloster i Tyskland, som laver vin –  Den passede perfekt til laksen.

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Betony NYC

Betony, 41 West 57th Street New York, NY 10019

Pete Wells, a restaurant critic for The New York Times, had recommend me this restaurant back in 2013 and when we were in New York for Christmas and New Year, we decided to go there for New Year Eve.

The staff were very helpful making a reservation for us.

New Years Eve is the safest time of the year being a tourist in NYC. We had to pass 8 or 9 check-points going five blocks from Times Square (corner of 7th and w51st street) to W57th street ! Remember to bring your reservation on paper to show at the check-points.

My beautiful wife looking forward for New Years Eve Tasting menu

My beautiful wife looking forward for New Years Eve Tasting menu

Betony, is a beautiful restaurant.

So we started with a glass of wine and I had a beer. I was recommended a Lemon beer

Unfiltered fresh Moody Tongue Lemon Beer from Brewing Company Pilsen in Chicago

Unfiltered fresh Moody Tongue Lemon Beer from Brewing Company Pilsen in Chicago

Black Truffle Tea and Lustau, 'Los Arcos', Amontillado, Jerez, Spain

Black Truffle Tea and Lustau, ‘Los Arcos’, Amontillado, Jerez, Spain

Great taste – good idea for a starter.

Cole Slaw, fredh and fermented vegetables and a glads og Weingut Willi Schaefer, 'Graacher' Riesling Trocken, Mosel, Germany 2014

Cole Slaw, fresh and fermented vegetables and a glass of Weingut Willi Schaefer, ‘Graacher’ Riesling Trocken, Mosel, Germany 2014

This dish was more the the eye and it looked fantastic !

Tsar Imperial Caviar, Red apple, cultured cream and a glass of Fallet-Dart 'Cuvée de Réserve', Brut, Charly sur Marne, France

Tsar Imperial Caviar, Red apple, cultured cream and a glass of Fallet-Dart ‘Cuvée de Réserve’, Brut, Charly sur Marne, France

Too little caviar to really taste more than the apple.

Cured Fluke, ginger and Meyer Lemon and a glass of Tselepas 'Blanc de Gris' Maschifilero, Peloponnese, Greece 2013

Cured Fluke, ginger and Meyer Lemon and a glass of Tselepas ‘Blanc de Gris’ Maschifilero, Peloponnese, Greece 2013

I think mine was a little too raw for my taste, and it did not taste of much either.

Sea Urchin, Bitter almond and a glass of Domaine Lupin, Roussette de Savoie 'Frangy' France 2012

Sea Urchin, Bitter almond and a glass of Domaine Lupin, Roussette de Savoie ‘Frangy’ France 2012

Nice surprise – we have only had sea urchin once before at Minibar in DC. This dish tasted great !

Buckwheat Noodles, butternut miso and a glass of liqueurs made from 72 different varieties of tomatoes, a really nice pairing; Laurent Cazottes '72 tomates' Villeneuve-sur-Vére, France

Buckwheat Noodles, butternut miso and a glass of liqueurs made from 72 different varieties of tomatoes, a really nice pairing; Laurent Cazottes ’72 tomates’ Villeneuve-sur-Vére, France

Very nice dish and very special tomato wine – nice pairing !

Poached lobster, Tarragon, Tapioca and a glass of Stadlmann, 'Anninger' Rotgipfler, Thermenregion, Austria 2014

Poached lobster, Tarragon, Tapioca and a glass of Stadlmann, ‘Anninger’ Rotgipfler, Thermenregion, Austria 2014

Delicious !

Carnoroli Rice, Celery root and white Truffle and a glass of Domaine Phillipe Faury, Saint-Joseph, France 2012

Carnoroli Rice, Celery root and white Truffle and a glass of Domaine Phillipe Faury, Saint-Joseph, France 2012

Also a succes – tasted great.

Zald Kurdieh's Parsnips, black truffle and a glass of Lo Triolet, Fumin, Vallée d'Aoste, Italy 2014

Zald Kurdieh’s Parsnips, black truffle and a glass of Lo Triolet, Fumin, Vallée d’Aoste, Italy 2014

One more dish which looked and tasted great.

Beef and Broccoli and a glass of Bodegas Zarate, Caiño Tinto, Rias Baixas, Spain 2012

Beef and Broccoli and a glass of Bodegas Zarate, Caiño Tinto, Rias Baixas, Spain 2012

Also great beef. Nice and tender.

Pleasant Ridge Reserve, Uplands cheese Company, Dodgeville and a glass of Domaine Zind-Humbrecht, 'Heimbourg', Alsace, France 1996

Pleasant Ridge Reserve, Uplands cheese Company, Dodgeville and a glass of Domaine Zind-Humbrecht, ‘Heimbourg’, Alsace, France 1996

Really nice dish. Fresh smell of hay and mild, creamy cheese.

At midnight we got champagne and later as we asked, we got caviar

At midnight we got champagne and later as we asked, we got caviar

It came too late and it was again too little caviar !

The winemenu was fantastic. Each wine were very well paired to the dish. All in all a lot of nice dishes (but we did not get them all)

When we left Betony, we got a bottle of champagne because the service went wrong several times

When we left Betony, we and our neighbor table got a bottle of champagne because the service went wrong several times

Now sitting and reading the menu, which we first got after paying for two persons, USD 1.235 including tip, and were on our way out – I can now see, that we DID NOT GET the Grapefruit with cashew and yoghurt nor the glass of Kruger-Rumpf, Scheurebe Spätlese, Nane, Germany 2014 OR the Chocolate AND Cascara, Meringue and House-Made Bourbon Café, but we got the champagne Ring Pop and a glass of marmelade. 

Just now checking the bill, I can also see that we wrongfully were charged for 2 glasses of champagne, which were included in the tasting menu and I can see, that I got the most expensive bottle of beer ever – USD 18,- !

Missing two desserts in an expensive five star restaurant ? They should at least have told us, before leaving the restaurant ! 

Happy New Year to you all

Happy 2016 to you all

The menu

The menu

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Dining week 2016

Dining week 2016 – fra den 14-21 februar

Igen i år havde vi arrangeret med familie og venner, at vi skulle ud og prøve nogle nye restaurationer.

Vi startede søndag i Helsingør på Brasserie 1861

Det hele startede ganske fint, lige indtil vi på vejen til Helsingør finder ud af, at vi faktisk er 30 minutter for sent – jeg har husket forkert klokkeslæt. Hvordan jeg kan gøre det, er faktisk ubegribeligt, for jeg havde jo billetterne og samme dag fik jeg også en mail med, at det var dagen vi skulle ud og spise, samt hvad tid ! Helle ringer op til restauranten og får at vide, at vores datter, svigersøn og børn er ankommet men, at vi bare skal tage det roligt – PY HA !

Brasseriet er stort og der er masser af plads, ikke noget vi er vant til på Københavnske restauranter ! Kæmpe stort rundt bord, behagelige stole og en dæmpet atmosfære – rigtig hyggeligt.

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Første ret er en variation over rødbede med lagret vesterbotten & karse, som smagte rigtig godt.

Hovedretten var økologisk langtidsstegt svinebryst og svinekæbe serveret med løg & cidersauce – men den glemte jeg at tage foto af. Kødet smagte fint, men der kunne godt havde være mere en tre mikro kartofler til !

Efter hovedretten kom tjeneren og spurgte, om vi ville have kaffe/the til desserten – det ville vi godt.

Vi fik kaffe og the, men ikke nogen dessert. Tjenerne var lidt svære at komme i kontakt med og efter 45 minutter gik jeg op og spurgte kokkene, i det åbne køkken, om de havde glemt vores dessert – det havde de ! 5 minutter efter stod desserten på bordet !

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Desserten var Marienlyst ”marmor is” med crumble og kirsebær

Alt i alt, en positiv oplevelse. Vi kommer forbi og tester dem af en gang mere, når ikke der er Dining week !

Torsdag aften var vi så på Giggles

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Kartoffel med roonet æg, peberrod, malt og løgmayo.

Jeg tror at de selv har opfundet navnet “roonet æg”, jeg kan ikke finde det nogen andre steder heller ikke “rooned egg”, men det er også lige meget, for det er et sous vide kogt æg, hvor hviden er meget ‘løsere’ end et blødkogt æg og blommen er lidt mere cremet!

Vores søde tjener sagde at de havde fået 60 minutter ved 69 grader – sidst jeg lavede det fik de 45 minutter ved 64 grader og blommen var perfekt.

Forretten smagte helt vildt godt og der var rigelig af den !

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To forskellige slags lækkert brød med Karl Johan smør, som også smagte virkelig godt.

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Hovedretten var sprængt kalvespidsbryst med rødbede og perleløg. Min var perfekt og smagte fantastisk, min hustrus var desværre, for størstedelen af kødet, sejt.

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Til hovedretten var der en meget lækker kartoffelret. Maste kartofler (ikke kartoffelmos) med kartoffelskum ovenpå og rodfrugtchips, purløg og malt. Super lækkert !

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Desserten var brunet smør-is med æbler og nøddeknas. Ikke nok med at den var fantastisk smuk, så smagte den også helt vildt godt. Æblerne var dog lige friske nok !

Efter desserten fik vi god kaffe og min hustru bestilte lidt sødt til kaffen, nu da hun ikke fik så meget kød.

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Det var en rigtig god oplevelse at spise på Giggles. Retterne var spændende og lidt anderledes – de smagte godt og betjeningen var bare helt fantastisk sød og sjov, på en ikke anmasende måde.

Vi har spist på mange restauranter i forbindelse med Dining Week og Giggles ligger på en delt 1. plads! Jeg tror for øvrigt, at det er første gang i forbindelse med Dining Week, at vi alle var mætte da vi gik ! Tak for mad – vi kommer helt bestemt igen !

Vi sluttede af lørdag på Kjøbenhavn

Det trekantede bord egner sig ikke til fire personer !

Det trekantede bord egner sig ikke til fire personer !

Vi fik nok restaurantens dårligst bord. Ikke nok var det for lille til fire personer, men det klemt inden mellem et ottemands bord og en smal gang til toiletterne, garderobe og kokkenes lagerrum/baggård. Læg mærke til bestikket på bordet og hvor dyb sædet er ! Så en lidt dårlig start og i dag betaler jeg prisen for at havde siddet yderst og drejet til venstre, på en balle, med højre ben drejet ind til højre, så trafikken ikke snublede over min fod hele tiden og for at kunne deltage i mit eget bords samtaler og ikke nabobordets ! Når det så nu er sagt, så var maden en oplevelse !

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Vi startede ud med en appetizer; kartoffelchip med kyllingeleverpate. Den smagte godt 🙂

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Forretten var “Fisketorvet” – Røget laks, glaskål, syltede rødbeder, tuille & friskost. Meget lækker laks og meget lækre smagskombinationer !

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”Kødbyen” – Paneret kylling, grønkål, tyttebær & baconsauce.

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Jeg var en gang inde og lave mad sammen med Erwin Lauterbach og her kom en af de andre til, under servering, at hælde suppe over en sprødstegt makrelfilet – vedkommende blev blæst baglæns igennem køkkenet af Erwin Lauterbach OG det samme burde været sket her. Hvad i alverden er meningen med at hælde baconsauce ud over en panering (som i forvejen var for tyk), med mindre at den i forvejen ikke var sprød ?

Nå, men kyllingen var lækker saftig, grønkålen smagte fint og tyttebærene var med til at retten samlet set smagte dejligt – på nær den bløde panering !

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Så fik vi en extra dessert. Jordskokke med saltkaramel og vaniljeis. En spøjs idé, som var godt tænkt, den virkede bare ikke for mig. Men det gjorde den rigtige dessert så !

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”Drømmekagen” – Kokos is, malt, friskost, sødt brød & muscovado sirup.

Den ene ved bordet er allergisk overfor kokos og tjeneren/køkkenet tryllede en æblesorbet frem til hende – tak for det 🙂

Desserten var fantastisk – intet mindre

DEN VAR FOR LILLE !!! NØJ, HVOR SMAGTE DEN GODT

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Som en lille skrub-af hilsen, fik vi et stykke chokoladeskind med saltkaramel. Lækker smag og vild tekstur – thumb up !

På trods af et dårligt trekantet bord, så var madoplevelsen fin og her kommer vi sikkert igen en anden gang, hvis vi får et andet bord !

 

 

#dwdk #diningweek2016 #brasserie1861 #giggles @giggles_cph #Kjobenhavn @restaurant_kjobenhavn #kjøbenhavn

 

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Kyndelmisse

Den 2. februar er en helt speciel dag !

Det er kyndelmisse i dag – en markering af, at halvdelen af vinteren nu er gået og lysere tider er på vej.

I gamle dage blev kyndelmisse fejret med indtagelse af rigelige mængder øl og brændevin, flæsk, suppe og pandekager.

Her er så opskriften på gammmeldags pandetager og æbleflæsk (Kilde: Nationalmuseet)

Opskrift på Kjørmes-pandekager og æbleflæsk:

  • Rør 20 g gær ud i 6 dl lunken mælk.
  • Kom 500 g bygmel, 2 piskede æg, 1 spsk. puddersukker og ½ tsk. stødt kanel i dejen.
  • Røres godt og stilles til hævning et lunt sted i 2 timer.
  • Bag pandekagerne på en varm pande i svinefedt. De skal være sprøde.
  • Server med sirup til – eller med æbleflæsk.

Til fynsk æbleflæsk:

  • Pil 3 løg og skær dem i kvarte.
  • Skær ca. 400 g saltet, røget flæsk i mindre stykker, og rist dem på panden sammen med løgene.
  • Skær 6 æbler i mindre stykker, og lad dem simre under låg sammen med flæsk og løg, til de er møre.
  • Kom timian og lidt sukker i retten.
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Our gourmet lunch

Our turn to impress

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Smoked salmon, one filled with smoked cheese creme, the other one woth horseradish creme. On the side black rye bread, dill oil and horseradish foam

 

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Scrimps on green asparagus and bread roadted in bacon fat

 

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Panfried leek with egg, bacon and bread roasted in bacon fat

 

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Stjerneskud in danish, means shooting star. Steamed flounder, Panko breaded flounder, dressing, lumpfish roe, dill, tomato and lettuce leaves all in a warm tartelet. On the side; tomato and dill snow

 

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Frikadelle (meatball) with fermented onions and green asparagus

 

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Cheese plate

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Schaffhausen – Freiburg

Day 10 + 11 – July 15/16th

The breakfast at Best Western Hotel Bahnhof, was really good.

There was everything you could imagine. Have you noticed, the more expensive the hotel is, the smaller are the rolls 😆

We are not traveling light !

We are not traveling light !

Schaffhausen to Freiburg via Rhine Falls and partly driving on the 'German Watch Road'

Schaffhausen to Freiburg via Rhine Falls and partly driving on the ‘German Watch Road’

See route on Googlemaps.

We started the day driving a little south west of Schaffhausen to Neuhausen am Rheinfall and Rhine Falls. The largest fall in Europe !

Rheinfall

Rhine Falls

They are 150 m (450 ft) wide and 23 m (75 ft) high. In the winter months, the average water flow is 250 m³/s, while in the summer, the average water flow is 700 m³/s. The highest flow ever measured was 1,250 m³/s in 1965; and the lowest, 95 m³/s in 1921.

Rheinfall

Rhine Falls

The Rhine Falls were formed in the last ice age, approximately 14,000 to 17,000 years ago, by erosion-resistant rocks narrowing the riverbed. The first glacial advances created today’s landforms approximately 500,000 years ago. Up to the end of the Wolstonian Stage approximately 132,000 years ago, the Rhine flowed westwards from Schaffhausen past Klettgau. This earlier riverbed later filled up with gravel.

About 132,000 years ago the course of the river changed southwards at Schaffhausen and formed a new channel, which also filled up with gravel. Part of the Rhine today includes this ancient riverbed.

Boattrip

Having been on a boattrip at Niagara falls, we decided to do the same here at Rheinfall – See one of my video here

and a second movie – click here to watch it – and the last two videos is recorded by my wife third video and fourth video

Rhine Falls

Rhine Falls

During the Würm glaciation, the Rhine was pushed far to the south to its present course, over a hard Late Jurassic limestone bed. As the river flowed over both the hard limestone and the easily eroded gravel from previous glaciations, the current waterfall formed about 14,000 to 17,000 years ago. The Rheinfallfelsen, a large rock, is the remnant of the original limestone cliff flanking the former channel. The rock has eroded very little over the years because relatively little sediment comes down the Rhine from Lake Constance.

Rhine Falls

Rhine Falls

I had booked a room at Clarion Hotel Hirschen in Freiburg-Lehen, just 10-15 minutes drive from the city center.

It was only 1 hour and 30 minutes driving, so we checked in around 2 pm.

Clarion Hotel Hirschen

Clarion Hotel Hirschen

The room was okay, except for no curtain and the safe was only for passports and wallets.

Smallest safe I have ever seen

Smallest safe I have ever seen

There was free parking – BUT the restaurant has a lot of guests from the city, so after 18.00, there are no parking lots left ! But we found out, that you can reserve a parking lot in the parking garage at eur 10 per day – so much for free parking 😉

We went into Freiburg. We were told, that the best place to park our car was at Parking garage Altstadt – Schlossberg.

This is what we first saw in Freiburg city center

This is what we first saw in Freiburg city center

It was a really hot day and we appreciated the water channels, with their cold mountain water, very much 🙂

Water channels with cold water from the mountains

Water channels with cold water from the mountains

The tower of the Cathedral was under renovation

Cathedral of Freiburg

Cathedral of Freiburg

Having see really many churches and cathedrals the last week, we had to see the Freiburg Cathedral also. The cathedral is called Münster was build from 1200 till about 1650 by the use of local sandstone. Read more on Wikipedia

Cathedral of Freiburg

Cathedral of Freiburg

Cathedral of Freiburg

Cathedral of Freiburg

Cathedral of Freiburg

Cathedral of Freiburg

I simply cannot help thinking of Ken Follett’s book ‘Pillars of the earth’, when I see all the wealth in these churches and cathedrals.

Cathedral of Freiburg

Chapel in Cathedral of Freiburg

Cathedral of Freiburg

Chapel in Cathedral of Freiburg

Cathedral of Freiburg

Chapel in Cathedral of Freiburg

Cathedral of Freiburg

Chapel in Cathedral of Freiburg

Cathedral of Freiburg

Chapel in Cathedral of Freiburg

Cathedral of Freiburg

Chapel in Cathedral of Freiburg

Cathedral of Freiburg

Chapel in Cathedral of Freiburg

Cathedral of Freiburg

Chapel in Cathedral of Freiburg

It is a huge Cathedral

Cathedral of Freiburg

Cathedral of Freiburg

Münsterplatz

Münsterplatz

Time to get something to drink

Sad outside a cafe and got something cold to drink.

Sad outside a cafe and got something cold to drink, while checking the internet for good restaurants.

Thought it would be a good idea to ask the manager, what was going on in the restaurant scene in Freiburg. He did not know ! Flappergasten I went outside and ended asking two girls at a neighbor table where to go. They told us to go to Skajo, which is on top of a 4 floor with a terrace on top overlooking the city. Thank you girls 😉

View from Skajo

View from Skajo

Skajo is an in-restaurant and bar and I had the impression, that people came here to be seen ! Helle made a small video – take a look

Helle could not really find something she liked, but ended up getting the Fishfilet Salad Plate with salmon instead of fishfilet.

Salmon salad

Salmon salad

I had the T-bone steak

I had the T-bone steak

Both were good and the view was fantastic !

Freiburg is a really cosy city and we were happy that we booked two nights at the hotel.

On out way back to the car, we took a moment and enjoyed the jazz music at Schwarzwälder Hof – watch Helles video

When we came back to the Hotel there were no free parking lots and I ended up parking in front of the front door of the hotel !

Having been in so many hotels already, we got lost finding our room and ended on another floor where they were renovating a room – this is what it looked like – I am glad, it was not on our floor.

Clarion Hotel Hirschen

Clarion Hotel Hirschen

The breakfast in Clarion Hotel Hirschen was impressing – the waiters were slow and not very much serviceminded. Empty trays in the buffet. So it was a quick lunch and then we drew back into the city center of Freiburg.

A small tip – take a picture of the sign, where you are parking 😉

Makes it much easier to find you car again

Makes it much easier to find you car again

Crocks in the river

Crocks in the river

Great shops

Great shops

Patisserie Gmeiner since 1898 - we simply had to order some cakes

Patisserie Gmeiner since 1898 – we simply had to order some cakes

Lemon mousse with raspberries

Delicious lemon mousse with raspberries

Plum tart

I got a delicious Plum tart

Icecoffee

Icecoffee

Chocolate

Chocolate

Shopping in this heat is great. A lot of shops has aircon and when that was not enough, then…

Ahhhhhhh

Ahhhhhhh

nd I was not the only one ;)

and I was not the only one 😉

Further up the stream one sat reading newspaper and drinking espresso while cooling his feet

Further up the stream, one sat reading newspaper and drinking espresso while cooling his feet

Helle can not stop working - when she spots something she can use in her teaching, then she has to buy it - the school never pay for such things !

Helle can not stop working – when she spots something she can use in her teaching, then she has to buy it – the school never pay for such things !

Lunchtime, we were in Kaufhof and thought we could just get something quick to eat for lunch in their Cafe Dinea. Helle got a salad and I got my first Wienerschnitzel on this trip.

Wienerschnitzel

Watch the videos, I am using the knife butt to cut my wienerschnitzel !!

I am not sure what it was I got, but Helle took these two videos of my experiment – video one and video two. It tasted okay, as long as I did not thing about what it was, I was eating !

Then we went back to the hotel to relax before our big dinner at the hotel’s outdoor restaurant.

As the Foodies we are, we had to order the Feinschmecker-Menu   🙂

Carpaccio from beef filet, marinated in lemon and olive oil with fresh sliced Burgundertruffles.

Carpaccio from beef filet, marinated in lemon and olive oil with fresh sliced Burgundertruffles.

Carpaccio from beef filet, marinated in lemon and olive oil with fresh sliced Burgundertruffles.

Carpaccio from beef filet, marinated in lemon and olive oil with fresh sliced Burgundertruffles.

Freshmade ravioli with Atlantic lobster and scallops filling on a bed of spinach with tomatoes and basil.

Freshmade ravioli with Atlantic lobster and scallops filling on a bed of spinach with tomatoes and basil.

Pink grapefruit sorbet

Pink grapefruit sorbet

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Filet from Angusbeef, roasted foie gras, vegetables from the local marked and ceprisotto.

Filet from Angusbeef, roasted foie gras, vegetables from the local marked and ceprisotto.

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Strawberries on a rhubarb foam and vanilla ice cream.

Strawberries on a rhubarb foam and vanilla ice cream.

I do understand why it is difficult to get a parking lot after 18.00 hours – It was a great meal !

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