Avocado Ice Cream - by Chef Simon Bühler, FOX LIFE Network.

Again one of the world’s top chefs is providing a recipe for DINNER – by Dad. Chef Simon Bühler is just that hosting the FOX LIFE Network’s “Chef’s Challange Show” in South America. The show is syndicated in almost all South- and Latin American countries.

Aside from being a house hold name in South America on FOX LIFE Networks, Chef Bühler is teaching at Academia Verde Olivia Gastronomic School, is the Director of Cuisine at the Imperial Cabrera Hotel in Bogota, Columbia and founder of Chefs Factory.

Ingredients:

2 cups of firm and ripe avocados
1 cup of whipping cream
3 tablespoons powdered sugar
1 lemon
12 mint leaves

How to go about it:

Whip the cream with powdered sugar until it froths, macerate (soak and mince) the mint leaves in lemon juice and filter.

Make a puree of avocados integrating the lemon juice and flavored with mint. Mix mashed avocado with whipped cream.

Finally pour the mix into sorbet machine until obtain ice-cream texture. Then serve, and enjoy! 

DESSERT - by Chef Simon Bühler is served. Bon appétit

TIP: If you don’t have a sorbet machine pour the ice cream in a bread pan and put in the freezer. Stir every half hour until the ice cream is firming up. Freeze for additional two hours.

Chicken in orange/plum sauce

By 'accident' I god a good deal at the local supermarket on chicken. Then my eyes fell on some beautiful plums and suddenly I was inspired to try something totally new. I knew I still had left over Marsala wine in the cabinet and chicken stock in the fridge at home. I had orange juice in the shopping cart and my thoughts started to form. All I actually needed was the chicken, sour cream and plum to make this meal.

Ingredients:

1 lb pounded chicken breasts
4 cloves of garlic
1 cup orange juice
1 cup of chicken stock
1 cup of Marsala wine
2 red plums
2 rosemary twigs
1 white onion
3 tsp butter
olive oil
salt and pepper

How to go about it:

Sear the chopped onion in the butter with the bruised rosemary twigs. Add the orange juice, Marsala wine and chicken stock. Let it boil down for 20 minutes and strain it. Let it boil down further with pieces of skinned pieces of plum until the sauce gets a creamy texture.

Heat up a skillet with olive oil. Peel the garlic cloves and cut them in half. Cook the chicken with the garlic cloves on the pan until done.

TIP: Serve this with half baked potatoes. Scrub and cut large potatoes in half lengthwise. Rub the surface with olive oil, salt & pepper and bake in the oven for 35 minutes. Make a cold sauce from sour cream, salt, pepper and paprika. If you have it add a bit of reduced balsamic on top.

DINNER – by Dad is served

'Tomatorized' vegetable soup - by Michelin Star Chef Bo Bech

This is so out of season right now but soon the hot souther summer is here and this is a refreshing soup.

I saw this type of soup the first time in the BBC TV show ‘Floyd on Spain’. Michelin Star Chef Bo Bech has revived this ‘Gazpacho type’ soup as one of his many signature dishes. This is a seasonal soup where you can use any kind of vegetables in southern summer heat.

Pick out the vegetables that you love and use them as shown below. Peel them the same way and blend them as shown in the recipe. EXPERIMENT!!! Remember to adjust flavors with olive oil, sea salt and fresh ground pepper.

Ingredients:  
10 tomatoes
1 green squash
1 yellow squash
1-2 cloves of garlic
2 red bell peppers
2 yellow bell peppers
2 green bell peppers
3 cucumbers
Perhaps some fresh chopped spices of your liking

This is how you go about it:

1. Rinse and peel all you veggies.
2. Cut 1/3 of them in small dices. Add salt, pepper and olive oil and let them marinate in a separate bowl.
3. Peel and cut the rest of the veggies and blend them with a little bit of water so you’ll get a ’soup like’ texture. Adjust flavor with sea salt, fresh ground pepper and olive oil.
4. Put the marinated dices veggies in the soup.
5. In the deluxe edition you add fresh chopped spices of your own choice.

Serve the soup cold on a ‘HOTlanta’ summer day.

TIP: If you like the soup ICECOLD, blend with a couple of ice cubes with the water. You can use veggies like celery, but NOT roots and potatoes!

DINNER - by Michelin Star Chef Bo Bech is ready!

Shrimp trilogy w/ ginger chips, mustard sauce, red cabbage and mango

There are two ways to go about this. One way is to serve the trilogy as an appetizer or lunch and another way is to serve three different appetizers for six different guests - explain what's on the plate and let them choose. This way there are room for great conversation and exchange of flavors and opinions.

You want the people to taste the food and think about what they eat so it all becomes an experience.

Serves two (or six depending on how you chose to do it)

Ingredients:

12 large white shrimp
2 inches of ginger root
½-1 table spoon Dijon mustard
1½ table spoon sweet honey mustard
1 cup of chicken stock
1 table spoon of butter
6 grape tomatoes
6 cloves of whole garlic
½ Mango
2 thin slices of red cabbage
Olive oil
Salt & Pepper

This is how you go about it

Mustard sauce:

Pour the chicken stock, butter and mustard in a small pot and let it boil down to a creamy sauce.

The srhimp and greens:

Peel, de-vain and butterfly cut the shrimp.

Pour plenty of oil in a skillet. Slice the ginger in paper thin slices and peel the garlic cloves. Put in the garlic cloves, ginger slices and red cabbage slices and let them simmer in the oil. Then the ginger chips a light brown, take the up and put the aside.

Peel and slice the mango thinly and put them on the skillet for about two minutes. Take them out and put them aside. Put the tomatoes on the pan for a couple of minutes.

Remove everything from the skillet and put aside – except the garlic cloves.

Put the shrimp on the skillet and cook them on both sides for about 2-3 minutes until done. They will curl up but that’s the idea.

Arrange on a plate like suggested in the picture: Shrimp w/ mustard sauce and ginger chips, shrimp on a bed of red cabbage with tomatoes and shrimp on a bed of mango with roasted garlic cloves.

APPETIZER – by Dad is served

Cachupa - The flavor of Cape Verde by Chef Kirk

Don’t think that a Cachupa is something that you just make in a jiffy. It takes time, good produce and for most people it can seem a little much. When you have made it once, it’s really not bad and the joy of this great meal you’ll find that it’s basically cooking itself. This Cachupa from Chef Kirk ias meat based. Usually it’s made with one type of meat or fish only.

”A Cachupa is like returning to Cape Verde. The dish is built by the best he Cachupa is made from the vegetables that over time has become ’basic inventory’ at Cape Verde, meat and of course fish. A Cachupa shows us the history of Cape Verde. Yams, sweet potatoes, corn, beans pork and smoked meats are all things that have set it’s mark on the islands.

Ingredients

1 lb. Dried corn1/4 lb Kidney beans1/4 lb. Lima beans 2 oz Pinto beans1/2 Chicken, cut in pieces around the same sizelidt olive oil 1 lb pork, spare ribs1/2 Chorizo2 oz Bacon (one piece)1 lb cabbage1 lb tomatoes1 plantain (food bananas)1 lb Yams1 lb Sweet potatos 1 onion2 garlic (whole)2 bay leaves3-4 twigs of coriander

This is how you go about it:

Put the corn and beans in a bowl and cover with water. Let it soak over night.

Peel and chop the onion, garlic finely and put in a pot with the soaked beans (drain first). Add the bay leaves and add the fresh water so it covers the vegetables. Let it simmer until the beans are tender.

Meanwhile, the rest of the vegetable are peeled and cut. Boil them in lightly salted water until tender with the bacon, chorizo and pork.

The chicken is browned in a bit of olive oil on a skillet until it’s nice and and golden. Dice the tomatoes and put on the skillet next to the chicken. Let it simmer a for a little while.

Pour the chicken and tomatoes with the beans. Lift the vegetables and meats. Add some of the water from the vegetables if the water in the pot is boild down too much.

Adjust flavor with salt and pepper and let it simmer for about 20 minutes with the lid on. Remove the lid and add more salt and pepper if needed.

Serve your Cachupa in bowls with fresh coriander on top.

DINNER – by Chef Kirk is served!

Butter fish w/ mandarin, chili, watercress and champagne.

It’s time to take it down a notch after visiting the culinary top of the world at NOMA. This next appetizer sounds like much more than it really is; but it's easy, tasty and impressive looking. Presentation has a great significance when it comes to presenting food. Personally I like serving one plate at the time. This means that my guests will have a little time between meals to let the food settle.

Ingredients:

1 lb butter fish fillets
Fresh mandarins / seedless tangerines
1 fresh chili pepper (small, red)
5-6 table spoons champagne (very dry brut)
Watercress
½ stick of butter
Salt & pepper

This is how you go about it:

Peel the tangerines and take the ‘skin’ of the individual pieces. Cut the chili in half and remove the seeds. Chop it up very, very finely. Rinse the watercress and dry it on a clean dish towel. Steam the butter fish fillets for about 10-15 minutes (until done) in 2x2 inch pieces in 2-3 cups of water and butter.

Put the fish on a plate. Sprinkle a pinch of chili, salt and fresh ground pepper on the fish. Make a small birds nest of watercress and place on top of the fish. Put 3-4 pieces of tangerine in the nest.

When you serve pour a table spoon or two of champagne over the fish.

TIP: Take a regular drinking glass and ‘cut’ the butter fish fillets so they are round. When served put one piece on top of the other.

DINNER – by Dad is served

Vintage carrot and sorrel

Vintage carrots and sorrel. Photo by Ditte Isager

The second and last dish provided by Chef Redzepi of Restaurant NOMA is also an example of the complextity in high end cooking. When dining at some of the worlds best restaurants, this is some of what you can expect is behind every dish - nothing is left to ramdon and executed to perfection. However with a bit of patience you can serve this for your guests at home.

High end meals often consists of 5-7 small courses like this carefully planned to put together to create the perfect culinary expirience in combination with carefully selected wines.

Serves 4 persons

Carrot

4 deep blue carrots

200g of goats butter

aromatic herbs for sautering, such as lemonthyme, camomile, sage, marjoan and normal thyme
Seasalt

Butter emulsion

100g of water

200g of goats butter

Garnish40 big sorrel stems, leaves kept for juice

8 bouquets of small sheep sorrel

8 bouquets of red sorrel

8 daisy leaves

8 sprouge shoots

40 small hemlock shoots

40 small garden sorrel

Sorrel juice

4 green apples

sorrel scraps from making the stems

10g of rapeseedoil

CarrotSaute the carrots in a little oil. Turn down for the heat and add the goats butter and herbs. Slow cook the carrots for approx 45 min. keep adding aromatic herbs and basting with the butter until they are cook through. Cut them lengthwise in half’s and brush some of the butter on and season with salt.

Butter emulsion

Cook the butter and water together and handblend it for a creamy emulsion

GarnishPlace the sorrelstems in a sieve and pour the hot butteremulsion over just before serving.
All the different sorrelleaves and herbs are cleaned and refrehed in ice water.

Spin off all water and keep in a airtight container.

Sorrel juice

Blend the apples and sorrelscraps together for 1 min. strain through a fine sive and split with the rapeseed oil. Keep it cold.

ServingPut two pieces of carrot on a semi-deep plate. Start dressing with the in butter emulsion warmed up sorrel stems and continue with all tips of sorrel and herbs. Finish the dish with a good amount of warmed up sorrel juice on a plate.

DINNER - by Chef Redzepi and NOMA is ready

This concludes our insight in kitchen of the Worlds Best Restaurant.

From NOMA - Glazed beets and apples; a world class expirience at home

Glazed beets and apples. Photo: Cullinaire Saisonnier

This first of two recipes featuring the worlds best restaurant, NOMA (Restaurant Magazine). This recipe is a little work and require timely preparations; however this is an opportunity to create a Worlds Best Restaurant/3 Michelin Star expirience in your own home.

Friends, family and who ever you choose to invite to join your dinner table will have a culinary expirience that will be difficult to match - even by the absolute top 10 restaurants in the world!!!

Serves 4 persons

Ingredients:

Sauce

2000 g big beets

20 g fresh or dried woodruff

1 star anise

15 g chickenglace

Applevinegar

Smoked  marrow

200 g. Marrow from vealbones

1000 g water

70 g salt

100 g woodchips

Garnish

4 mediumsized long beets

1 big round beet

4 green acidic apples

60 gr water

50 gr butter

2 twigs of thyme

8 leaves of sorrel

Sauce

Peel and juice the big beets, add the woodruff and star anise and reduce to 1/4 . Season with the chickenglace, applevinegar and strain.

Marrow

Soak the bone marrow in ice water for 48 hours changing the water at least two times a day. Cook a brine on salt and water and when cooled down soak the marrow for another 48 hours. Smoke lightly in smoker with smoking chips and hay. Cut slices of approx. 0,5 cm and cut them out with a round cutter. Melt all the marrow remainings and pass through a strainer when completely melted.

Garnish

Boil the long beets for 35 min until tender, strain off and peel them before they cool down, cut in discs of 1 cm thickness. Slice the apples 1 cm thick and cut them out with a roundcutter in the same size as the beets. Heat the water and whisk in the butter to emuslify, add the thyme and cook the apples at low heat for around 2 min.

Slice the big beet finely on the meatslicer and cut out 3 discs per person with a roundcutter twice the size of the beets and apples. Cut the sorrel in the same size and let it sit in cold water for 5 min.

Serving

Heat and glace the beets in the sauce and plate them with the apples, sorrelleaves and the raw discs of beets, heat the marrow slowly in the oven and add to the plate, split the warm beetsauce with the melted marrow and sauce the plate.

DINNER - by Michelin Star Chef Rene Redzepi is served!

NOMA – the world’s best restaurant on DINNER – by Dad

Table inside NOMA, Photo: Ditte Isager

Surprisingly Michelin did not award NOMA, their third Michelin Star. This is beyond many peoples imagination; including me, as NOMA is according to Restaurant Magazine the BEST restaurant in THE WORLD. In my opinion the Michelin judges missed a very vital part on NOMA’s ground breaking cuisine: What NOMA and Chef Rene Redzepi have accomplished – a modernized Nordic cuisine deep rooted in the ancient culture of the Vikings.

You might say that for the first time in hundreds of years, the Nordic countries now have, thanks to Chef Redzepi and his team, formed a regional identity through fine foods. These traditions are, just like in French, Italians, Japanese cuisine, a vital part of their cultural heritage and identity. 

Chef Redzepi is half Danish, half Macedonian which probably contributed to the redefinition of Nordic cuisine.  For several years Chef Redzepi worked at El Bulli, a 3 Michelin Star restaurant in Spain, that is known for its ‘Molecular cooking’. The reintroducing various herbs, roots, fish and meats has played a tremendous part in enriching a modern day ‘Viking Feast’.

Looking at the contributions Chef Redzepi has made to the world of food, I am humbled and full of gratitude towards this genius, as I consider him to be – maybe because my heritage is Danish dating back more than 1000 years and I feel enriched culturally.

So I’m proud to present: Recipes from NOMA and Chef Redzepi on DINNER – by Dad

Chicken Masala - the easy way...

Many people are afraid to take on the Italian classic dishes. One of the reasons could be that there are so many really good Italian restaurants out there. Chicken Masala is presumably from Sicily because of the wine’s origin. This recipe can make you reconsider going out for Chicken Masala again.

Ingredients:

6 chicken breasts
½ lb of Portobello or Mini Bella mushrooms
1 cup of Masala wine
½ cup of water
1 handful of parsley
2 twigs of fresh rosemary
1 stick of butter
Sea salt, pepper and flour.

This is how you go about it:

Rinse and slice the mushrooms. Heat up a skillet and brown ¼ stick of butter. Sauté the mushrooms for about 5 minutes and set aside.

Cut the chicken in half and pound them out so they are about ¼ inch thick. Put plenty of flour in a bowl (2-3 handfuls). Heat up a skillet and brown the remaining butter. Turn the pieces chicken in the flour one by one and put them on the hot skillet. Make sure the whole piece is covered with flour. Cook the chicken for about 4-6 minutes on each side until done. Put the chicken on a serving platter and cover them with tin foil so they will stay warm.

On the hot skillet you just cooked the chicken on, pour in the water and Masala wine. Chop the parsley and ‘bruise’ the rosemary twigs (bang it a few times with the dull side of your blade). Add the mushrooms, parsley and rosemary to the sauce and let it reduce to 1/3 or ¼. This takes about 10-15 minutes. Remove the rosemary twigs and adjust flavor with sea salt and pepper. Pour the sauce over the chicken and serve.

TIP: As a side any kind of potato will do. I suggest a Hasselbach, Garlic Mash or Oven roasted for this meal.

DINNER – by Dad is served.

Stewed squid – from the vulcanic islands of Cape Verde

Squid is a delicacy many places around the world. I have enjoyed squid in several countries like Greece, Spain and Italy. This particular dish is special for Cape Verde and offered by Chef Nikolaj Kirk as a part of the Cape Verde theme. In many ways carries resemblance to the Portuguese colonial cuisine.

Ingredients:

approx. 2 lbs (800 g) squids

2 bay leaves

2 tbsp olive oil

4 tomatoes

2 cloves of garlic

1 onion

2 hot peppers

2-3 twigs of coriander

This is how you go about it:

Wash and rinse the squid. Cut in small bites sizes. Put the squid and bay leaves in a pot with the olive oil and let it simmer for 20-25 minutes. Dice tomatoes, onion and peppers. Chop up the garlic cloves and everything in the pot. Let it simmer until the squid is tender. Chop up the coriander and put it in. Adjust flavor with salt and pepper.

Serve with steamed rice, beans and fresh slices of cucumber.

DINNER – by Chef Kirk is ready!

Tamarin sorbet - by Chef Nikolaj Kirk

From small freezers on the beaches of Cape verde the women are selling homemade Tamarin sorbet for 20 cent.

The Tamarin juice is frozen in little bags and you bite the corner off and suck out the icy juice. The taste is a little bitter, caramelly and sour. The Tamarin beans witht he sticky pulp meat is boiled with water and raw sugar. After its tender the mass is strained and frozen. In the warm climate the tamarin sorbet is excellent; especially with fresh mango on top.

This is what you need:

30 g (1½ oz) Tamarin pulp – can be purchased in asian stores

200 ml (8oz) water

100 g (4oz) sugar

250 ml (10oz) water

2 table spoons of lime juice

This is how you do it:

Start by putting the tamarin pulp and 8oz of water in a large bowl. Stir it up thoroughly. When the tamarin pulp is dissolved the seeds and peel is strained from the brown juice.

Pour the sugar in a caserole with the 8oz of suger and let it boil for 5 minutes. Let the mix cool of a bit before mixing the sugared water and juice together. Add the lime juice.

If you have an ice maker that would be the optimal but if you freeze it for 2½ hours, take it out and smash it up and freeze it again you will get a good result.

Eating in Cape Verde – by Chef Kirk

NIKOLAJ KIRK, Chef extraordinaire, has completed a multi continental culinary expedition taking a close look into culinary culture in some of the most remote parts of the world. Chef Kirk has provided this travel description from Cape Verde that marks the start of our Cape Verde theme. Chef Kirk is currently writing a book on his adventures and Former Danish Prime Minister Poul Nyrup Rasmussen has written the prologue. Chef Kirk is very well known for his cooking shows - both for kids and adults.

A small colorful boat approaches the peer. It’s filled with thousands of silvery fish glimpsing in the sun. The strong fishermen are waving their arms signaling the boys to hold the ropes tight until the boat is placed just right for unloading the catch of the day.

Chef Kirk is in Cape Verde, a group of volcanic Islands, of which mostly consists of barren land, located about 300 miles of the coast of Africa.

The fish from the boat are taken in wheel barrels to be cleaned and sold right away. Selling the fish is the women’s job. They gut the fish, rinse them thoroughly and carry them in big plastic containers on the head to the local market.  

Cape Verde was discovered by the Portuguese in the middle of the 1500’s and the Islands shortly after became central to the slave trade as the Islands were strategically located between Europe, Africa and ‘the new world’. Experiments with growing tropical produce and raising life stock would supply the ships. In 1975 Cape Verde becomes an independent state after what is known as the ‘Coronation Revolution’. A new nation was born with new flag, new regime and new culinary traditions.

As Chef Kirk is standing on the peer looking as he discovers the beautiful Garoupa fish. They are bright red with blue spots everywhere. The meat is fantastic; bright white, juicy and very tender. Grilled Garoupa with fried kasawa and bread fruit is an exquisite meal.

Ships Jack, yellow finned tuna and ‘Wahoo’ is also to be found here. The Wahoo is a long, grim looking fish with very fine pink meat. Several types of squid, conchs and a giant nurse shark are suddenly pulled from the bottom of the boat. People are gathering on the peer laughing and cheering. The 10 feet shark is rinsed and filleted right away to the crowd’s excitement.

The locals like catching moraine. After it’s skinned and salted its grilled crisp and serve in local taverns with a cold beer or a glass of ‘Grogue’.  You have to be careful with the ‘Grogue’ as it is an extremely strong alcoholic drink. It’s made from sugar canes and resembles hard white rum. Almost all the sugar canes grown in Cape Verde is used for ‘Grogue’ production.  The locals are often mixing in syrup and call it ‘Pontche’. It has a more rounded flavor and resembles the golden brown rum.

The population is mostly African or descendants from Portuguese settlers and African slaves. Portuguese is the official language but among the locals it’s a Creole dialect. The produce is mainly tropical crops such as kasawa, pumpkin, yams, papaya, mango, small sweet bananas, and beans & of course dried corn. The dried corn is found in almost every meal.

They way food is prepared here is very different from the western worlds kitchens as most families does not have a fridge. This has a strong influence on the recipes. All ingredients are dried or fresh. The meal is prepared and eaten right away. Leftovers are put on the stove overnight for reheating the next day if there is any. 

Everything is fried in oil. The milk is powdered and the yogurt is made to last for a long time with no refrigeration. Most families can’t afford a fridge or even pay the electrical bill for running it.

Cachupa is the national dish and is made on every island in Cape Verde. Every family has their own recipe for this dish. A classic Cachupa is made with stewed corn, beans, fish or meat (beef or goat) but also chicken or pieces of sausage.

It is served at all hours of the day. In the morning it’s called Cachupa Frita and served with fried eggs. Cachupa is typical African cuisine. It’s cheap and very nourishing.

Cape Verde is a beautiful group if islands and the population is friendly and warm. The islands are like a string of pearls waiting to be re-discovered. Until that happens the air is filled with the rhythms of 'Norna', a music that almost sounds like the ocean calmly calling across the ocean.

Beef Roulade w/ fettuccine of carrot and squash

This is a bit time consuming and a Saturday meal. I felt the blog needed beef recipes at this point so this morning while the family sent me hunting for a specific movie, I stopped by the local Kroger’s to see what I could surprise the family with.

Passing the deli section, bakery and florist you come to the veggie section. I can’t really figure out why because I like to choose the meat before figuring out what veggies I need.

I found a London broil – a cut of meat I haven’t seen in Europe, but it’s like a huge flat steak.

Ingredients: (4-5 people)

1 London broil about two pounds
1 fresh thing parsley
1 fresh thing of watercress
2 cloves of garlic
6 ft of butchers string
8 carrots
2 green squash
1 Savoy keel
Butter, salt and pepper.

Cut the London broil in half horizontally so you have two flat broils. Peel the cloves and slice them very thin. Chop parsley and watercress finely. Spread it on the two broils and roll them up. Tie them with the string. Heat up a pan and put on a quarter stick of butter. Brown the meat in the pan on four sides. Preheat the oven to 385F and put the roulades in a pan and put them in the oven for about 45 minutes. To prevent the roulade browning too much and dry out cover with tin foil.

Steam leaves from the Savoy keel for about 8-10 minutes. For better flavor put a quarter stick of butter in the water.

Use a potato peeler to make the carrot and squash fettuccine. Boil the carrot fettuccine for about 3 minutes before putting in the squash. Let it boil for additional 2 minutes. Strain it.

Mac & Cheese – but not really.

For the sake of the kids I topped the dish off with a homemade ‘Mac & Cheese’. Boil elbow paste and strain it. Heat up a pan with a quarter stick of butter. Put in the pasta with diced roma tomatoes, a half diced red pepper, chopped parsley, plenty of parmesan cheese and a few ounces of whipping cream. Put in the cream a little at the time. Adjust flavor with salt and pepper.

DINNER – by Dad is served

Warm smoked salmon on toast

This is a nice, simple appetizer that can be prepared ahead of time.

6oz of warm smoked salmon

4-6oz of light sour cream (taste your way)

Fresh dill, salt & pepper

6-8 slices of bread

One clove of garlic or garlic oil

Peel the skin of the salmon and mince it in a bowl with chopped dill and sour cream. Add salt and pepper for flavor.

Sprinkle garlic oil (if you don't have it chop a clove finely and pour olive oil over it and let it sit for as long as possible) heat up a frying pan and put the bread on it. Toast the bread on both sides.

Serve while the bread is warm topped with the salmon mix. If you prefer squeeze a few drops of lemon on the salmon.

This is great for appetizer, Sunday lunch or light dinner.

TIP: If you can get salmon eggs the taste becomes even greater. If you like caviar you can use as decoration (but don't stir the black kind in there)

Appetizer - by Dad is served.

Baked garlic mash potatoes

Most people like a good side of mash potatoes with a steak. But it doesn't have to be the same ole boring mash - there is room to get creative. Here is a very conservative suggestion so go ahead and get creative, experiment and taste your way to your own signature mash...

For 5 lbs potatoes

1/2 stick of butter

Milk - just a bit

Fresh Roma tomatoes

2 cloves of garlic

Peel the potatoes and cut them in small pieces. Put them in a pot with water and boil until done.

Mash the potatoes with the butter. When thoroughly mashed pour in a little bit of milk for texture.

Finely dice the tomatoes and put them in. Finely chop the garlic with sea salt an put that in too. Stir and adjust flavor with pepper.

For baking put the mash in little bowls or a pan that can stand heat in the oven and broil at 500F for 15-20 minutes. Create a pattern with a fork or the side of a spoon before pitting the mash in the oven.

TIP: if you don't like tomatoes try en experiment with scallions, leaks or other vegetable you like; or complete leave it out.

SIDE - by Dad is ready.