I attended my second (and last) year of culinary school during the 2007-2008 school-year, when I was 17.
During the first year we had been taught a bunch of general skills in the food service industry. For the second year, we had to choose a specific field. Chef, waiter, or baker. I chose to become a chef.
Merry Christmas, and a happy new year to you all!
I would like to gift you a bunch of links to Christmas and New Year’s Eve related posts I have made in the past.
Between October 2017 and October 2018, I posted one recipe based on something from pop-culture each month.
I have now decided to stop.
While I may still upload new geeky recipes every now and then, I will no longer have a schedule for posting them.
The schedule was responsible for a few of the better dishes, but also for the worst ones.
Underneath you will find links to all thirteen recipes.
Happy reading 🙂
December 2017 – Rudolph the Red Roast Reindeer
I decided to make a mixed drink for this month’s geeky recipe, and it is naturally Halloween themed.
It is a slight variation on a mojito, with extra lime and mint leaves, topped with a frozen “brain” containing water and blackcurrant juice.
For a single glass, you’ll need to mix:
4 centilitres of lime juice
6 centilitres of soda water
7 centilitres of white rum
1 whole pot of chopped up mint leaves
We are quickly closing in on the month of Halloween, and I wanted to reflect that in this month’s geeky recipe.
The result is a beety bloodbath of a dish, a feast fit for any vegetarian vampire, werewolf or cannibal.
(Serves 2 monsters)
1. Boil two large beets for 15 minutes, or just buy boiled beets.
2. Cut a small piece off each beet, so that they are flat on the underside, and can stand still on a surface.
3. Use a knife and a spoon to scoop out each beet into a bowl.
4. Take the pieces you cut off from the undersides and insides of beetbowls, and slice them into pieces. They should look like gory meat chunks.
5. Set aside two tablespoons of diced beets, and put the rest in a small pot.
6. Add 1,5 deciliters of water and a half tablespoon of vegetable bouillon powder.
7. Bring it to a boil, then mix it all together with a hand-held blender.
8. Adjust the taste with salt, pepper and a small squeeze of lime.
9. Serve the soup in the beety bowls, and decorate with the diced beet chunks you put aside earlier.
10. Watch out for vampires!
In 1991, just before I turned one year old, my favorite activity was to repeatedly empty the pots and pans cabinet out on the floor.
I would have to crawl into the back of it to be able to reach all the pans, then drag them out on the floor.
I am currently working as a chef, and this is where it all began.
I have had this idea for over a year, but I had some trouble finding any quail eggs to buy.
Luckily, I was finally tipped off about an exotic grocery story, where they had piles of them!
This recipe serves two people.
1. Separate the yolk from the whites of 24 quail eggs, as best you can. It is more difficult to do this with quail-eggs than with chicken-eggs, but if any yolks break just put them in with the whites.
2. Stir in one teaspoon of tomato purée and one teaspoon of sriracha sauce into the egg whites, to achieve a color and hotness reminiscent of Quelaag’s lava-spider lower body.
3. Stir in 15 grams of grated parmesan cheese.
4. Start frying the red egg whites in some butter.
5. Immediately pour the yolks carefully over the whites.
6. Place 14 halves of cherry tomato around on the omelette.
Now we have a nice-looking spider face going.
7. Fry on low temperature until everything has coagulated. Using a lid will speed this up.
8. Serve with a bit of green salad and some bread.
After you have devoured Quelaag, you are ready to take on Izalith!
For this months geeky recipe I decided I would cook the cosmic horror known as Cthulhu.
That is not dish which can eternal lie, and after strange aeons even death may dine.
Serves three Innsmouthians.
1. Tenderise 300 grams of octopus, either by beating the crap out of it, or by freezing and thawing it.
Chop it in pieces and boil it until it is tender, for about 20 to 45 minutes.
Or just buy it tinned.
2. Make octopus ragù.
You can do this by using a normal bolognaise recipe, but exchange the meat with octopus.
3. Boil 250 grams of fresh tagliatelle pasta.
During the last few minutes of boiling, add 120 grams of chopped kale.
It is possible to replace the kale with seaweed.
4. Fry up 130 grams of diced smoked bacon.
5. Plate up, and add a few cherry tomato halves and a bit of grated parmigiano on top.
In his sauce of R’ag
For this month’s geeky recipe, I decided to make a dish based on Disney’s Scrooge McDuck!
I have previously expressed my love for the Scottish trillionair duck’s comic books here, but what is even better than reading about Donald Duck’s uncle, is eating him!
For when the people have nothing more to eat, they will eat the rich.
And this is the richest tasting duck in the world!
For two portions:
1. Preheat the oven to 150°C/300°F.
2. Cut a large carrot up in sticks, then dice a few cloves of garlic.
3. Cut small squares in the skin of approximately 400 gram of duck breast, while trying to avoid cutting in the meat.
4. Put salt and pepper on both sides of the duck breast, then fry the skin side in a bit of butter for three minutes, along with the garlic cloves.
5. Place a cooking thermometer in the middle of the breast.
6. Place the breast and the carrot sticks in the oven for about 25 minutes, until the thermometer shows 60°C/140°F.
7. Let the duck rest for ten minutes before you cut it into slices. The temperature should start to close in on 68°C/155°F before you cut it.
1. While waiting for the meat to finish, fry up two handfuls of kale. Once the kale has shrunken, add a handful of cashew nuts.
2. During the last ten minutes, while the meat is resting, bake two tomato halves and a few golden physalis berries in the oven at 150°C/300°F.
The Scotch Sauce
1. Add two deciliters of ox stock and a tablespoon of Scotch whiskey to the pan that was used for frying the duck. Bring it to a boil.
2. Stir in a tablespoon of flour, to let the sauce thicken.
3. Taste with salt, pepper and more Scotch.
And there you have it!
A perfect meal for a summer evening!