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The Enogastronomist — Learning begets hunger

This is a blog written by a hands-on, self-proclaimed gastronome to promote home cooking and to actively discover the world of eno-gastronomic delights. I often try new recipes and whilst doing so I can develop my food preparing skills and gain more knowledge of different food cultures.

Showing posts with the label Classic Family Food

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Succulent cabbage rolls cooked in tomato sauce with plenty of Egyptian dukkah

Posted by Helena Saxberg on November 09, 2021

Classic Family Food Egyptian

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Pan-fried chicken au Indienne

Posted by Helena Saxberg on September 22, 2021

Classic Family Food Indian Lebanese Poultry

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This reindeer stew was even more delicious than Julia Child's Beef Bourguignon!

Posted by Helena Saxberg on August 19, 2021

Classic Family Food EVOO Herbs Jam Lapland Mirepoix Reindeer Soffritto Stew

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A proper lasagna has always three pasta layers — Lasagna a tre strati

Posted by Helena Saxberg on August 11, 2021

Classic Family Food Italian Pasta

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Mushroom Risotto married with Risotto Milanese = Buonissimo — Saffron made the difference!

Posted by Helena Saxberg on April 16, 2021

Classic Family Food Fusion Food Italian Mushroom Risotto

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My improvised Stew dinner was just what the doctor ordered!

Posted by Helena Saxberg on April 07, 2021

Classic Family Food Lamb Legume Mushroom Root Vegetable Stew

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Celeriac "steaks" & Café de Paris Sauce — A New Family Favourite

Posted by Helena Saxberg on February 14, 2021

Classic Family Food French Inspirational Chefs Ottolenghi Rice Root Vegetable Sauce Vegan Vegetarian

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Coquilles St Jacques — Scallops with mushrooms in white wine sauce #frenchchic

Posted by Helena Saxberg on February 05, 2021

Classic Family Food French Mushroom Seafood

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Happyness is....

Posted by Helena Saxberg on October 14, 2020

Classic Family Food Home Grown Poultry Root Vegetable

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China's best gift to the world of street food — Jiaozi

Posted by Helena Saxberg on October 10, 2020

Chinese Classic Family Food Dumplings Gyoza Video

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⚠ Warning ⚠ retro food — Stuffed Bell Peppers

Posted by Helena Saxberg on July 22, 2020

Children in Kitchen Classic Family Food Legume Retro Vegan Vegetarian

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Stuffed Chicken Turkey Meat Loaf with Spinata Coat

Posted by Helena Saxberg on November 27, 2019

Classic Family Food Poultry Retro

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Black truffel & black salsify soup with pan fried scallops — Flank steak with red wine & "porty" mushroom sauce.

Posted by Helena Saxberg on December 09, 2017

Beef Classic Family Food Italian Mushroom Root Vegetable Sauce Soup Vegetarian

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Nigella's Aromatic Lamb Shank Stew — ⚠ ULTIMATE BLOKE FOOD WARNING ⚠

Posted by Helena Saxberg on October 20, 2017

Bloke Food Classic Family Food Lamb Video

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Simple but most loved dish in our family

Posted by Helena Saxberg on October 07, 2017

Classic Family Food Pasta

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Boys making Chinese ravioli — If an 8 & 9 year-olds can do it, so can you!

Posted by Helena Saxberg on July 06, 2016

Children in Kitchen Chinese Classic Family Food Dumplings Gyoza

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Celeriac fritters

Posted by Helena Saxberg on January 01, 2016

Classic Family Food Root Vegetable Vegetarian

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Okra in Coconut Milk

Posted by Helena Saxberg on October 23, 2014

Classic Family Food Curry Vegetables Vegetarian

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Creamy Spinach soup yesterday — Pancakes today

Posted by Helena Saxberg on January 28, 2014

Classic Family Food Finnish Jam Pancakes Soup

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This ain't no Stigler Diet: Fried Lamb Chops with Chanterelle-Asparagus-Courgette Risotto

Posted by Helena Saxberg on December 12, 2013

Classic Family Food Lamb Nobel Laureates Risotto

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Helena Saxberg

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Popular Posts

La Crema di Caffé

Due to a sudden writer's block, I am having a short break from writing a case study for Aalto University CEMS Multinational Management studies, and posting how to prepare a decent cup of espresso at home. I am also sharing a secret on how to prepare la crema di caffé . Use the best Neapolitan coffee — S. Passalacqua — that you can buy from my favourite cook shop , and a Bialetti Venus espresso pot , size 6. For la crema del caffé you will need 3 teaspoons of sugar, 1 teaspoon of dark muscovado sugar, a milk whipper and a vessel for whipping the cream. As soon as the first coffee drops start to appear, you need to pour approximately 2 tablespoons of that coffee into the whipping vessel. Apparently, the first drops contain a lot of vegetable oils that create the lovely coffee cream with some sugar. With milk whipper create the crema del caffé . Put 3 teaspoons of crema del caffe into an espresso cup and pour over some fresh espresso coffee. Drink immediate

Jiaozi – Chinese Dumplings and Crudités

This weekend I took part in The Guardian Chinese Challenge by mem erise. The idea of the challenge was to memorise a typical Chinese menu, its structure and related words and terms in few hours . As I hadn't been making Chinese food for a long time, I decided that it was about time to prepare my all time favourite Chinese street food: Jiaozi Dumplings. This dish was taught to me by my Chinese friend Luo Jun. Back in time, we used prepare Jiaozis with a group of friends and literally inhaled those whilst playing Mahjong. Good times! Anyway, here's how to prepare Jiaozis (饺子 / 餃子 ). Dough (for wrapping the meat in) also known as water based pasta dough: Approx. 6 dl (3 cups) durum wheat flour (or all-purpose flour) Pinch of salt Approx. 2 dl (1 cup) cold water 1 tl of sunflower oil Mix all the ingredients together as if you were making pasta. Knead well for 10 minutes. Add more flour in case dough is too soft and more water if too hard. Wrap in cling film and set a

Cooking with two Italian gourmands at our home

Rabbit and horse meat as well as a variety of animal organs and intestines are commonly used e.g. in the Mediterranean cuisine, but unfortunately these are underutilized in Scandinavia cuisine. In this coming Saturday, our 13 guests will receive a memorable enogastronomic experience and I will have the pleasure of cooking with two Italian gourmands at the comfort (or discomfort) of my home kitchen. As mains/secondi we will have Apulian Horse Sausages (Salsiccia Equino), Braised Rabbit (Coniglio in Bianco) and veal sweetbreads with Marsala (Animelle al Marsala). Prior to this we will have some risotto (ai funghi porcini); served as first dish/primo piatto. As starters/antipasti we will have: My version of Boquerones/Alici Marinate (i.e. marinated anchovies with vinegar, lemon, olive oil, garlic, capers, peperoncino and parsley), to satisfy a request of my dear French friend. Classic scallops with mushrooms & white wine ( Coquilles St Jacques ), just because I can. Sna

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