New job pics...

So i thought I will make a little update, on the dishes we have been doing lately.
Loads of things have been happening to the restaurant, since i started.
We have 6 full pages in this number of "gastro" a danish food magasin, and we got a 4 out of 6 starred review from "børsen" a danish business oriented paper, with very positive things to say about the food.
and on this saturday we are hosting an event, with some of the best chefs in the world, let`s me just burst put some names like, hmmmmmm...... Redzepi, Adria, Bottura and Henderson, but more on that after the event!

Anyway, here are some of the new dishes, that has left the pass!

Sorry for some of the bad quality in the pics, they are taken during service with my iPhone!

Snack
Crispy pork, lovage powder and smoked cheese emulsion!

Veal, spinatpure, greenwhite asparagus (yes they are both green and white)  crispy browned butter, new onions and elderflowers.
Tableside, sauce based on chicken, smokes oil, pickled elderberries and braised tongue.

"sol over gudhjem"
smoked herring as a mousse, malto powder, beerbread chips,  creamy eggyolk, and broken vinigar gel.

Classical "krebinet" like a meatball with confit veal tongue, breast and tails, carrots and charred garlic, green peas 3 ways, pickled elderberries.
Tableside, Sauce blanquette.

Strawberries as fresh, gel, unripe and mareng, cucumber sorbet, dried horseradish.
Tableside. Horseradish cream.

Ohhh one of our rustic dishes, confit "poussin Danoise"

Just a test, stockboilled chicken feet, battered and deep fried.
Actually pretty tasty and a possible snack in the future,

Dehydrating and frying them did however NOT work. Ended up looking like a foot with third degree burns!

Nice looking beets.

Beet mareng, later filled with chicken liver mousse as a snack!

"Høns i asparges"
Poussin 2 ways, breast cooked on the bone, leg confit and crisp, asparagus pickled alà minute, maltsoil.
Tableside......well sauce blanquette again:)

Another strawberry dessert, fresh, mareng, unripe, elderflower sorbet,  "kammerjunker" a danish traditional bisquit.
Tableside. "koldskål" made on skyr instead of buttermilk.

Crisp porkbelly, salat cream, new peas and pure, salads and pea flowers, hay smoked oil.

Cleanser
"Pickled cucumber"
Cucumber sorbet and dehydrated pickling brine!

Stuff from the new job.

So This month I started a new job at a small, privately owned  restaurant, and i just thought I would share a couple of photo`s off some of the food we serve there.

Its a more simple concept,  3 courses, and a small ala carte, we change courses from the menu every week.

It is spring time here in the lovely country of Denmark, and a weeklong heatwave made everything shoot out in the gardens and forests, so everything right now is quite green:)

Well anyway heres the dishes.

Slightly burned and dried scallops, carrots and turnips, crispy buckwheat 

Simple lunch dish, veal fillet, spring veggies, ramps sauce table side.

Appetizer, chickenliver mousse, beet mareng and gel, vinegar powder.

Poached egg 63,5 celsius, bacon crumble, new danish white asparagus and grilled asparagus vinaigrette

Salted, confit and crisp porkbelly, lovage pure, green grilled asparagus, pickled green strawberries, crispy bacon boullion. buttermilk sauce tableside

Prepp for our rustic dish, 2 day salted veal breast. will be slowly boiled tuesday:)

Selleri sorbet, dild powder, white chocolate cream and crumble

Table side for the dessert, light white chocolate sauce and dild oil.

Pork crackling and smoked mayonaise

"Kartoffelmad", new danish potatoes, norwegian lobster, riebread, pickled shallots, charred garlic and 2 types of cress. airy mayonaise of grilled lemons and asparagus tableside.

A bit of random food pic`s

MMMMMMMMMMM Headcheese. Salty, herby fatty goodness!

Arh yes, the perfect picnic!

Fresh produce is the most important!

Tilføj billedtekst

Quail on the BBQ!!

Anatomi lessons..

Yeeeeh this didn`t work.

Beet mareng

Again the freshest produce is the one`s you go pick yourself!

Spring is here

Ohhh yes, FINALLY spring has hit, the little kingdom that is Denmark. Leaves, flowers and sprouts a shooting out all over, aaaaaand the there is these guy`s!

Jep Rams, all over the place, if you find the right spots.
Normally located in the forrest, it is actually possible to find it in some parks and other green spots in and out Copenhagen.
There has been some reports about people who gets ill ore "worst case" die because of a mix of with other  herbs, but if you find rams you cannot (in my head) make a mistake.
The taste is extremely herbie, and has a mild yet hard hitting taste of mild garlic. And with the garlicy smell, you can't go wrong!
Picking way to many, I made a good liter of ramson oil, and still got loads in the fridge.
It stays pretty good in the fridge, at least a good week.
Having a load of Italy products lying around I couldn't resist on making fried potato`s, sausage, rams and loads of parmesan cheese, drizzled with some truffle oil and good olive oil from the farm we stayed at in Toscany! Here it is.

 More rams.

Onion cress popping out close to my job.

Another sign of spring round the corner, french asparagus, soon to be danish.

Herbal dish from my work.

Cant wait for the rams buds to come, when you can pickle, salt and marinate them!

Microwave Italy!

Let me start by sayig this, Italy is lovely i many ways!
Good weather, friendly people, and (for some of the trip) good food.
We went thrue Toscany and Rome, and found a couple of really good spots for food, but for the most part, it was the food we cooked, that was the best, altough a killer calzone, some lovely pizza and the best tomato sauce i ever had was consumed. The last was a bit funky with the tripe, it was my first attempt on this offal, and i have mixed feeligs about it. The texture is like i have it with oysters, i kinda like it, and at the same time i feel like hurling my guts out, but the stable like aftertaste is wierdly enough comforting.
If you go to Italy, dont miss out on the lovely cheese and chacuteri they got (we had the BEST headcheese in Pisa, from a little butcher filled only with local elderly people, they know where to go for this kinda stuff:)
If you are i the area, dont miss out on a little town called Lucca near Pisa, really cosy, with a big wall around the city.
So why the title "microwawe Italy"
Weeeeeeeeeeeell, not just one but TWO freaking times ordering pasta, we could hear the freaking microwave sound, and 2 minutes later, horrible, taking a piss all over your country tradition, dry round the edge, non tasting pasta.
You know how they say "when in Rome lalalalaala and so on", well the saying should be "When in Rome, look out for a bloody microwave when you go into a enoteca og restaurant!
Anyway.
Here is some pictures from some of the meals.

Roasted pork with herbs and lemons from the organic farmhouse we lived at for 2 days i Toscany.

Tripe ala Romana

The best dam´n bread i the country!

Menu tasting February/march menu!

"Hjerte musling" leeks, malt, cabbage and horseradish

Norwegian lobster, cured ham, lemon, seaweed, sunchokes and ventreche boullion

Place, parsley powder and blanquette sauce, potato`s and coulyflower

Poached egg yolk 63, mushroom boullion soaked sourdough, browned onion pure, and aged cheese

Veal sirloin, lardo, charred and browned carlic, smoked sweetbreads, and carrot 4 ways. reedwine reduction table side

Poussin 2 ways, foie gras, selleriac, thyme bread, and selleri stalk sauce.

Orange sorbet, "kammerjunker", lemon thyme, seabuckthorn.

AAAAND buttermilk foam!

karamelised youghurt sorbet, chokolade soil, beets and liqurice

AAAAND reduced beetjuice!

Youghurt, tarragon, apples and kondenced milk!