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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 Fish

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Penne alla quasi-puttanesca

Posted by Helena Saxberg on September 13, 2022

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Nikki’s som tam recipe. It’s yummy!

Posted by Helena Saxberg on February 19, 2022

Fish Thai Vegetables

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Salmon saffron soup — The Matrix Resurrections movie night

Posted by Helena Saxberg on February 13, 2022

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Baked whitefish served with a cucumber and grape salad with toasted almonds & pine kernels

Posted by Helena Saxberg on December 17, 2021

Fish Inspirational Chefs Nobel Laureates Ottolenghi Vegetarian Video

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Janne's bouillabaisse recipe

Posted by Helena Saxberg on December 12, 2021

Fish French Inspirational Chefs Seafood

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Quick Bouillabaisse

Posted by Helena Saxberg on November 24, 2021

Fish French Shellfish Soup

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Pan-fried Salmon, roasted root veg & anchovy-beetroot-yohurt sauce

Posted by Helena Saxberg on October 10, 2021

Fish Italian Lebanese Root Vegetable Sauce

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Cena mare, monti e campagna — Terrible flavour combination

Posted by Helena Saxberg on October 04, 2021

Fish Legume Mushroom Stew

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Linguine al Tonno

Posted by Helena Saxberg on September 28, 2021

Fish Italian Pasta Sauce

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Fresh-water crayfish & smoked herring sandwiches

Posted by Helena Saxberg on July 28, 2021

Bread Finnish Fish Shellfish

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Oven-baked trout served with chimichurri and couscous-mirepoix

Posted by Helena Saxberg on November 20, 2020

Argentina Fish Herbs Mirepoix Sauce

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Salad lunch: grilled salmon, chickpeas, lettuce, olives capers, pickled onions, evoo & sp

Posted by Helena Saxberg on June 28, 2020

Fish Italian Lunch Salad

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Insalata mista with fried vendace and grilled mackerels – Spices, nuts and tea from Iran

Posted by Helena Saxberg on October 16, 2018

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Celeriac & Jerusalem artichoke soup and toast with smoke herrings — Velouté de céleri boule et topinambour

Posted by Helena Saxberg on September 19, 2018

Fish French Root Vegetable Soup

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Dinner tonight: Persian jeweled rice and fish. Delish!

Posted by Helena Saxberg on September 12, 2018

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Asparagi con bagna cauda – Asparagus with bagna cauda

Posted by Helena Saxberg on April 19, 2018

Fish Italian Video

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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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