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Author Archives: Mikael
Paleo-style beef tartar
There is one ingredient that the love of to me is a litmus test if someone is a real gourmet or not. It is bone marrow. I am partly joking, but I am also partly serious. I adore bone marrow and I know only very few serious foodies who don’t share that view. I have [...]
Posted in Cooking Comments closed
The black art of murdering fish
I have a hypothesis. I have been thinking about it for some time. It makes sense. I assume that everyone who reads this blog knows what ike jime is. For those whose minds it has slipped for one or the other inexplicable reason, you can read about it here, here and here. Even if it hasn’t [...]
Posted in Cooking Comments closed
Scorpion of the sea with cuttlefish-“Bolognese”
When I talked to David Kinch of Manresa on the phone the other week he mentioned that he had been doing a Bolognese kind of sauce using cuttlefish instead of meat. It sounded intriguing and caught my attention. I asked him for the particulars, but he just responded, got to run Mikael, talk to you [...]
Posted in Cooking Comments closed
Caviar of toro
Some posts ago I wrote about toro-spread with sour dough crackers. It was a great find to make spread from toro, o-toro of course. So simple as a preparation that it made me wonder why I had not thought of it before. And it was good. No, it was not just good, it was simply [...]
Posted in Cooking Comments closed
Squids
I like squids, but I am so often, not to say always, disappointed when served them in restaurants. It is really simple, I want them fresh and I want them very gently cooked. Frankly, there are very few places that offer squids to my satisfaction. I only buy them myself when they are in the [...]
Posted in Cooking, Ingredients Comments closed
Eating oysters and a simple way to cook them
Not everyone likes oysters. I adore them. A lot of people behave strangely when eating oysters. First they pour lemon and various condiments on the oyster to mitigate the oyster flavor. Then with a glass of wine ready in one of their hands, they take the oyster shell in the other hand, put it to their [...]
Posted in Cooking Comments closed
Random notes from tuna land
In the spring, the blue fin tuna go the Mediterranean to mate. Many of these huge fascinating creatures have travelled from far away. Some have spent the winter here. It is during the full moons that they mate. There are fewer of them, at least the wild ones. Few seem to dispute that. Just how [...]
Posted in Cooking Comments closed
Fish heads and tails
Yes I know I was about to write about tuna and it is coming. Soon. Very soon. A fish head the other day made me wonder how many fish heads and tails are thrown away every day in the world. It is such a waste of great food. In most fish, the end parts, head [...]
Posted in Cooking Comments closed
Limpets – overlooked pedestrian food
Over the next week I will be posting about tuna belly, urchins and other well known delicacies. So I thought it would be appropriate to precede those posts with some perspective by this short post on a relatively forgotten pedestrian ingredient that merits a lot of interest, namely common limpets or patelles in French or [...]
Posted in Cooking Comments closed
Figs – quick and simple
This is a recipe for my friend Marc. He is waiting for the secrets behind a chocolate dessert but I found such nice figs today. Maybe another time Marc, I might reveal the recipe for the chocolate dessert. It is a simple preparation that is quick to make. The idea is to play with the [...]
Posted in Cooking Comments closed
Sourdough crackers with toro-spread
In a previous post I used sourdough crackers and here comes the recipe. Simply take a couple of spoons of an active sourdough starter and mix it with around 3 dl of water and 200 grams of whole meal spelt flour (T80 preferably). Let it ferment for a few hours in room temperature and for another [...]
Posted in Cooking Comments closed
Octopus – Part 2 – Baby octopus
There are few produce that I have a constant eye on the lookout for like for baby octopus. Whenever great examples of them, yes still crawling or just fallen asleep, cross my path I grab them before thinking what to do with them or if they will fit into the meal in which they will [...]
Crousti-bleu – That is how I want my beef