Always on the look out for new fresh, organic and local plants to work with I took a trip to the first Farmers Market this year.
My favorite farmer for herbs was at her booth. I got some coriander with root and all, holy basil and mint.
She gave me onions so I can grow my own onion flowers.
Whether in France or some other trip, on walks or at work my system never stops to take in information and products to use.
It´s more than work or a hobby. It´s one of my passions. I feel more like an artist when making food.
Not one to follow recepies I enter a kitchen and see what´s there and try to make something with what I´ve got. I´ve learnt to trust my instinct and palate to find the marriage between flavors, texture, color and combos.
In plant food one of the big issues for me right now is texture. I´m searching for that perfect crunch without burning something to a crisp.
It´s actully not so hard to make meals. You just tune in and listen to what your body wants and needs. It takes some practice but start with simple dishes and take it from there.
If you speak swedish and want to listen to something really interesting about taste, flavors and the new development of our senses this radio program is great. P1 listen to link here.
For recipe scroll down.
For beet tartar
4-5 redbeets (uncooked).
4-5 sundried tomatoes.1 dl activated pecans.
1 tsp of salt.
1/2 tbs of coldpressed olive oil.
Soak the tomatoes and pour away the water. You can save it if you need more moisture when mixing.
Mix all the ingredients, best is to use the pulse button so you can control how chuncky you want yout beef.
Strain in a strainer to get rid of excess juice and place the beet beef on a lettuce leave.
I´ve pickled ramson capers with mini cucumbers a couple of weeks before that become perfect for this dish.
I also oven baked spirlized parsnip in salt this morning for extra crunch.
You can use regular dijon.
I made a cashew mustard paste with soaked cashews, lemon, grinded mustard seeds, horseradish and turmeric.
Finely chopped fresh red onions. I let the sit in some lemon juice and salt to get the activated and it takes away some of the strenght of the onions.