Food | Reijosfood

Restaurant review: König

11 05 2013

This review is exceptional! If you want to know why, please continue reading…..

Karl König was the very first owner of restaurant König and gave it his own name. Since that the name “König” has remained – in different floors with different kind of concepts , sometimes succcesful – sometimes not. Today, König serves variable menu, lunch buffet, karaoke, grooving bar and grand athmosphere? Excellent location, on pedestrian street Mikonkatu 4, opposite are Tommy Hilfiger shop and Galleria Esplanad. In the past years König had quite popular terrace, remember eating there several times.

But after Center-Inn sold König and few other restaurants to S-Group, would say it is time to say goodbay for efforts to serve anything else than fast food.

Dropped by in König restaurant & bar without knowing about the downturn it has faced. Arrived at 5PM on Friday, only one table in use. That should have ringed alarm bells!

A la carte menu did not include actual starters so decided to order only main courses.

Ordered Salmon salad Asian style salmon salad with fresh lettuce, grilled salmon, marinated vegetables and chili vinaigrette and as there was Asparagus weeks from special a la carte list Asparagus, lavaret and shrimps White and green asparagus, fried lavaret, shrimps, potatoes and vegettables.

What a dissappointment! Salmon piece was small and salty and salad wet. Marinated vegetables were mushrooms and onions! Maybe old salad was tried to hide under vinaigrette?

Lavaret had not seen salt (maybe salmon had it all) and asparagus were, how should I say it, interesting…Only positive thing was that fish bones had been removed from lavaret. Price for asparagus speciality was way too high considering the quality level. Can not remember when we had to leave restaurant eating only half of portions and had to eat again at home.

As König is part of huge bar complex with famous summer temptation “mummotunneli” (not so polite to translate), choose some other place for dining. It is not anymore what it used to be. We have not given so low grade before, but it is also partly because of price level which does not match with the bar type of dining room and quality of food. On top of this all wine bottles are over 40€’s which in this restaurant is odd. Had glass of Cono Sur Bicicleta riesling which partly saved the dinner.

One suggestion for the restaurant; please change the name….

REVIEW: FOOD 1/5 – SERVICE 3-/5 – OVERALL GRADE 2-/5

http://www.center-inn.fi/konig/en/home

PS. Luckily Finland won Russia in Ice Hockey World Championship game 3-2 and leads now Preliminary round in Helsinki (half of the games are played in Stockholm)

Comments : 4 Comments »
Tags: asparagus, food, Galleria Esplanad, Helsinki, lavaret, pedestrian street, Restaurant König, restaurant review, restaurants, riesling, Salmon, salmon salad, Tommy Hilfiger
Categories : Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

King prawns with Asian flavour

9 05 2013

For shellfish lovers easy and quick portion to prepare for lunch or dinner. But also really tasty and healthy!

Recipe

King prawns (enough for each person)

4 garlic cloves

1 chilli

1/2 -1 fresh ginger (depending on size)

Oil to fry

Asian mint

Baby salad or similar

Lime slices

Low fat Yoghurt

Whole-grain rice for side dish

(Soy sauce)

Cooking instructions:

If king prawns are frozen defrost them in cold water and dry on paper. If you have shells on prawns, take them away.

1) Chop garlic, chilli and ginger in small pieces and cut 2 lime pieces for each person

2) Put the water to boil for rice and rice to pot when water is hot (takes 10 minutes to cook, ready cooking instructions from package)

3) Pour youghurt in small scoop and set salad leaves, lime pieces and scoop on the plate

4) Put oil on frying pan, heat it and add garlic, chilli and ginger in order to glaze them

5) Add king prawns and fry 1-2 min from both sides (depends on the size of prawns)

6) Take rice out of water and set it on the plate and add some soy sauce (if you like it)

7) Set king prawns on salad leaves which are already on the plate

8) Garnish with Asian mint

9) Enjoy with good white wine!

Perfect wine due to Asian spices is KungFu Girl Riesling which was reviewed 12.1.2013.

Bon Appetit! Hyvää Ruokahalua!

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Tags: asian food, chilli, cooking instructions, dinner, food, garlic, ginger, healthy food, King prawn, Kung Fu Girl riesling, recipe, Rice, shellfish, vegetarian, well-being food, whole-grain rice, Wine, Wine review
Categories : Fine Dining at Home, Food, recipe, Recipes, Wine, Wine review

Wine review: Champagne Henriot, Brut Souverain

4 05 2013

Since 1808, Champagne Henriot, one of the last independent and family-owned houses in Champagne, has pursued a tradition of excellence – a fragile balance between delicacy, intensity, and purity. For seven generations, the family has selected only the very best vineyards, concentrated on the purity of chardonnay and has upheld the utmost respect for time in order to ensure the cuvee has an opportunity to reach its full expression.

On May Day Eve you have to have bubbles, so we tasted Champagne Henriot, Brut Souverain which consists of two grapes; Chardonnay (40%) and Pinot Noir (60%), not so typical ratio to non-vintage champagnes. Brut Souverin is “basic” champagne from Champagne Henriot.

THE LOOK

The colour of this champagne is a light-straw gold. Lacked almost all bubbles which made wonder if this wine lacks also acidity or if it was bad wine

THE NOSE

Fruits like apple and pear but also some citrus

THE TASTE

First feeling, fills your mouth which means that acidity is quite strong and bubbles were hidden. To be honest a little bit stale taste.

Henriot Brut Souverain is not available at Alko’s, so you need to purchase it from cruise ships between Helsinki – Stockholm or Helsinki – Tallinn. Champagne suits best with fishes and white meats. Must be really cold if you like to enjoy it for aperitif. Not exactly our favourite; should invest a little bit more for Henriot Champagnes…

REVIEW: OVERALL GRADE 2+/5 – BANG FOR THE BUCK + / +++

http://www.champagne-henriot.com/actus.php

Comments : 4 Comments »
Tags: Brut Souverain, Champagne, Champagne Henriot, Chardonnay, food, May Day, pinot noir, Vappu 2013, Wine, Wine review
Categories : Fine Dining at Home, Food, Recipes, Wine, Wine review

Restaurant review: Brasserie Kämp

1 05 2013

Hotel Kämp is a historical hotel in Helsinki. The hotel was originally built in 1887 by Carl Kämp. The building was demolished and the facade was rebuilt in 1965. The headquarters of the bank KOP were situated in the building for almost three decades, until 1995. A major restoration project, started in 1996, culminated in the reopening of Hotel Kämp in 1999. A shopping centre, Galleria Esplanad, was also opened within the same city block.

Brasserie Kämp offers a wide range of European food brasserie style and Kämp Bar offers you the unique cocktails; in fact mainly champagne, wine and beer which customers usually order. Bar is also very popular on Friday and Saturday evenings. You can also enjoy Sunday brunch at Brasserie Kämp. After building heated terrace two years ago you can dine “outside” all year around like in many brasseries in Paris.

May Day (1st of May) is typical day for enjoying lunch buffets. Had May Day lunch served to the tables at Brasserie Kämp. A la carte list was short which made ordering easy; two starters, two main courses and two desserts. Foccacia and bread were grea compliments to start lunch.

Starters were QUAIL & SPRING CABBAGE & APPLE Quail terrine, poached egg of quail, poached spring cabbage, apple compote, apple purée, apple “ donut “ and ASPARAGUS & SHRIMP & KUMQUAT Sitrus- marinated white asparagus, green asparagus, kumquat, smoked shrimps, shrimp crème and cress

Both dishes were ok, but dissapointment for taste was obvious. Quil was tender and tasty, BRAVO! Shrimp starter was difficult to understand, what was the clue? Small portions but tasty….Unfortunately we did not understand all flavours of dishes, especially aspargus was not as we expected.

Main courses were LAVARET & NEW POTATO & PARMESAN Roasted lavaret , new potatoes, peas, radish, spring onion, zucchini, caper, parmesan veloute and DUCK & MOREL & POMEGRANATE Duck confit,, baked potato filled with morels, potato, shallot and chives, shallot crème, pomegranate and pomegranate-duck stock.

Cooking of lavaret was excellent; basic fish flavours. Duck confit was delicious, really well cooked. Could have eaten much more…..

Tried both desserts CHOCOLATE & DRIP BREAD Araguan- chocolate mousse, drip bread ice-cream and RHUBARB & STRAWBERRY & MEAD Marinated rhubarb, strawberries and mead sorbet.
Both desserts were great; Sauli Kemppainen and his team had really made their best. But using of milk was not so clear,,,,

Brasserie Kämp is perfect location to observe passers-by on Esplanadi promenade. You can also watch swanky cars parked front of Hotel Kämp or driving to the hotel garage. Latest celebrity visitor at Hotel Kämp was Justin Bieber on 25th April!

BUT; May Day is a little bit difficult occasion to compare restaurants and dishes. Because of 1st of May we decided to be modest. Unfortunately we would give only 3+ for food if this would be normal lunch. Anyway, were were able to listen nice male choir singing for us.

REVIEW: FOOD 4-/5 – SERVICE 4+/5 – OVERALL GRADE 4+/5

Normal lunch, only 3+ for food! But we like international athmosphere…..

http://www.hotelkamp.com/brasseriekampbareng

Comments : 2 Comments »
Tags: asparagus, bar, brasserie Kämp, drip bread, Esplanadi, food, Galleria Espland, Hotel Kämp, Justin Bieber, lavaret, May Day 2013, quail, restaurant, restaurant review, terrace, Vappu 2013, Wine
Categories : Food, Helsinki, Hotel, Restaurant, Restaurant review, Travel, Wine

Wine review: Lind Gewürztraminer Trocken Spätlese

27 04 2013

Tasted wine was Lind Gewürztraminer Trocken Spätlese with 100% of Gewürztraminer grape from Weingut Lind. (winegut = winery)

The wine growing estate Ökonomierat Lind is situated in the South of the wine growing area of the Palatinate, in the area known as the “Südliche Weinstraße” (the southern wine road). The eco-wine guide-lines of Weingut Lind go much further than the European guide-lines for bio- logical agriculture. Using the rare “sur lie” method ensures that wines remain on the fineyeast until bottling and through this absorb more minerals, vitamins and bioactive substances. This long “mother-child contact” and a biological reduction of the acidity guarantee that the wine is harmoniously and well-balanced.

For

THE LOOK

Deep yellow with some green apple and raisin, no visible acidity.

THE NOSE

Aroma of grape comes up strongly. Even some noble rot which is typical to some sweet wines. Spices and raisin.

THE TASTE

Dry, tastes of typical gewürztraminer grapes. Used menthod has reduced the acidity. Some spices and flowers.

Facts and figures:

Alcohol:	12,5% by volume
Extract:	31 g/l
Acidity:	5,3 g/l
Energy:	80 kcal/100 ml (340 kJ/100 ml)
Sugar:	5 g/l

Closure:	natural cork

This wine is suitable with white fishes and white meats. Because typical taste of grape is quite strong I would not recommend this wine for aperitif.

REVIEW: OVERALL GRADE 3/5 – BANG FOR THE BUCK ++ / +++

http://www.weingut-oekonomierat-lind.de/en/

Comments : 2 Comments »
Tags: food, German wine, Gewürztraminer, Lind Gewürztraminer Trocken Spätlese, Weingut Lind, white wine, Wine, Wine review
Categories : Fine Dining at Home, Food, Travel, Wine, Wine review

Restaurant review: Pirate Helsinki

21 04 2013

Restaurant Pirate Helsinki is located in Southern Helsinki, Lauttasaari. First Pirate restaurant was established in Hanko and it serves also pizzas which Helsinki restaurant does not. You have to order food from the bar because there is no table service. Pirate is a summer restaurant but it is open in December providing ambitious Christmas lunch with famous chefs.

Visited Pirate just when it has just opened also for weekends for the summer time.

For starters ordered Tomato Mozzarella and Parma Ham Rucola Bruschettas with Country French fries. Both bruschettas were nice and french fries really well made. Portion were quite big so they might even be enough for lunch but as we were having early dinner had decided to eat also main courses.

For main courses ordered Grilled king prawns, octopus with french fries, marinated vegetables and hollandaise sauce and Pirate smoked salmon with morel mushroom sauce and warm potato-vegetables salad. Prawns were OK but octopus was chewy; would also have prefered sauce in separate scoop. We had asked that for morel mushroom sauce…. Fish was well prepared as it was not smoked too long. Both portions included same looking side dishes; only difference was potatoes with salmon. Maybe too much oil used in vegetables.

Restaurant Pirate is laid-back bistro and especially in the summer terrace is pleasant place to have a beer or two. Because restaurant was just opened we were the only diners at 0530PM. Because spring is so late all boats were still on the ground and surrounded restaurant.

REVIEW: FOOD 3/5 – SERVICE 3,5/5 – OVERALL GRADE 3+/5

If you visit Hanko some day, try Pirate because it is quite popular in the summer.

http://www.pirate.fi/?pinc=1&lng=helsinki

Comments : 2 Comments »
Tags: bar, bruschetta, fast food, food, Hanko, Lauttasaari, Octopus, Restaurant Pirate, Salmon, shrimps, terrace, Toast Skagen, Wine, yacht club area
Categories : Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Wine review: “Von Unserm” Rheingau Riesling Trocken

17 04 2013

What, again riesling….?! Yes, because at the moment think it is THE best white wine grape.

With a vineyard area of ca. 3,000 ha (7,400 acres) the Rheingau numbers among the smallest, but most important, wine-growing regions of Germany.

For more than 130 years, Weingut Balthasar Ress has been in the middle of this wine-growing region, in Hattenheim. Unique feature is that wineyard offers opportunity for leasing of grapewines. 3, 5, 10 and 25 year leases are available. Each grapevine that is leased is identified by an engraved tag bearing the new owner’s name, and the new owner has the right to visit the vineyard at any time to monitor the development and care of his/her grapevine. Those with a lease in the Hattenheimer Englemannsberg site can also take part in the grape harvest in autumn. Must consider!

Tasted white wine “Von Unserm” Rheingau Riesling Trocken comes from above mentioned Balthasar Ress wineyard. Grapes used are 100% Riesling, of course. BTW, “Von Unserm” means “Ours” in english.

THE LOOK

Pale yellow with some green apple, no visible acidity.

THE NOSE

Mild flavor of aroma, riesling grape does not feel so strongly. Some honey can be found.

THE TASTE

Dry, some minerals but not so much as usually in German rieslings.

Facts and figures:

Alcohol:	12% by volume
Extract:	23 g/l
Acidity:	8,2 g/l
Energy:	80 kcal/100 ml (320 kJ/100 ml)


Closure:	metal screw cap

This wine is suitable with white fishes and white meats but also good choice for aperitif.

REVIEW: OVERALL GRADE 3,5/5 – BANG FOR THE BUCK ++ / +++

http://www.balthasar-ress.de/en/

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Tags: "Von Unserm" Rheingau Riesling Trocken, balthasar ress, german rieslings, German wine, riesling, Wine, Wine review
Categories : Fine Dining at Home, Food, Wine, Wine review

Restaurant review: Glogatan 4

14 04 2013

Restaurant Glogatan 4 was opened in February 2013. Swedish name comes from the street name restaurant is located and from the hotel name Glo where it was opened. It is part of Kämp -Group which has hotel Kämp just beside Glogatan 4. Kitchen is open but does not appear to diners because of pillars and visual barriers. Bar is now in the middle of dining room.

Extremely interesting discovery are the Finnish Hermanni wineyard wines on the otherwise short wine list! Mostly used grapes in the wines are white currant in sparkling and white wines and black currant in red wines. Actually it is quite difficult to compare Finnish wines to “normal” wines because of the berries used. Yes, berries not grapes. Anyway had to try for aperitif Hermanni, Haigu Extra Sec sparkling wine.

´´

BUT…. Hermanni sparkling wine was finished! So we had to order something else.

Anyway, started the dinner with Spring potatoes Dill / Juniper berry / Roe and Spring carrots with tarragon Carrot / Tarragon / Fennel. To be honest, one of the best starters ever. Spring is late but these dishes carried it closer.

Restaurant bread was also really delicious, served with two different butters. One, apple spiced butter, was in the tube, it is not toothpaste 🙂

For main courses ordered Smoked fish Pickled cucumber / Radish / Spring onion / Carrot and Steak 200 g with specialities. Serving the fish (whitefish) was nice experience. It was smoked in metal box which was brought to the table. You seldom get smoked fish and how it was served was amazing.

Entrecote with cole slaw salad and carrot pure was a little but chewy because there was almost no fat which is typical for entrecote steaks. Side dishes were mouth-watering. See also knife on the plank; it is typical Finnish knife from the past.

For desserts, because there was still plenty of room for food due to quite small portions (except steak), tried Rhubarb and liquorice Rhubarb / Liquorice pudding / Ymer sorbet and Chocolate. First dessert was tailored because we asked not to use milk products and still it was a success. Chocolate reminded from childhood; ice cream stick was delicious and it was dipped on white cholocate crumb.

Food is excellent and service even better. Dining room was too dark at the end of space because it was difficult to see menu’s. Lightning is better by Glogatan (Kluuvikatu), ask therefore for window table. Hotel guests dine at the restaurant, all neighbor tables were reserved by Russian guests which made athmosphere international.

REVIEW: FOOD 4+/5 – SERVICE 4,5/5 – OVERALL GRADE 4+/5 Note! Restaurant has changed name and style in Spring 2014

We found quite interesting black and white pictures all over the place…especially on the way to rest rooms.

http://www.glogatan4.fi/en/

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Tags: entrecote, food, Glogatan 4, Helsinki, Hermanni wineyard, hotel Glo, Nordic restaurant, restaurant review, restaurants, smoked whitefish
Categories : Food, Helsinki, Hotel, Restaurant, Restaurant review, Travel, Wine

Restaurant review: BBQ House

11 04 2013

Restaurant BBQ House is situated in Kamppi shopping center. Restaurant has heated outdoor terrace, where we dined, which expands in the summer to a large bar and terrace area. BBQ House is specialised in steaks and meats, name should also tell it. When we visited restaurant there was Argentine weeks with special menus. If you decide to dine inside or terrace is full, you can watch how chefs manage to do they work in open kitchen.

As a S-Group co-op member you can get discount for some portions. This year you can enjoy bottle of champagne Nicolas Feuillatte at the the price of 39€. However this champagne can not be ranked in top ten, but if you can get bottle of champagne in restaurant for the price of mediocre wine, go for it! And this time it was colder compared to experience in Casa Largo.

For “Entrades – Appetizers” we chose Tapas dishes. From 5 alternatives we decided to taste Marinated vegetables and artichoke and Shrimp mousse and crostini. Both portions were quite OK. Combination of shrimps, mousse and crostini was clever, enough juicy and tasty.

From “Prato principal à sua escolha da nossa grelha de pedra vulcânica – Main course of your choice from our lava rock grill” ordered Corn-fed chicken. For these dishes you have to choose sauce from 6 alternatives and side dish from 4 alternatives. Decided to choose Portwine-balsamic sauce and BBQ House salad. Big salad portion compensated a little bit the small size of chicken. Otherwise quite delicious.

From “Pratos à maneira de bbq house – Meals à la BBQ House” ordered Entrecosto de porco bem cozido ao molho glacé BBQ Slow-cooked pork belly with BBQ glaze served with escabeche marinated vegetables and sweet potato fries. Pork was prepared well because meat came off easily. Sweet potato is welcomed ingredient for french fries. Easy to prepare at home also.

Sitting at the heated terrace is convenient although outside temperature is close to 0C degrees still in April. You can watch what happens at Kamppi Square and front of Tennispalatsi, biggest cinema complex in Finland. Terrace dining raises overall grade. Might have given 4- for service but one waiter poured champagne classes almost full and served main course first for male. Other waitresses were polite and helpful.

REVIEW: FOOD 3,5/5 – SERVICE 3,5/5 – OVERALL GRADE 4-/5

http://www.bbqhouse.fi/

Last year 2012 visited two times at the same restaurant, previous review available https://reijosfood.com/2012/03/10/latino-flavours-at-restaurant-bbq-house/

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Tags: BBQ House, Champagne, corn-fed chicken, HOK-Elanto, Kamppi, latin food, lava rock grill, Portuguese, tapas, terrace
Categories : Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Review of Stockmann Herkku dining spots

6 04 2013

Stockmann Aleksi in Helsinki is the biggest department store in the Nordics. Stockmann has several locations in Finland but is also growing in Russia.

Stockmann Herkku (Delikatessen) sells food products and groceries in each Stockmann department store. In other foreign countries where Stockmann operates, Herkku is called Delikatess (Estonia), Delikatese (Latvia) sekä Gastronome (Russia).

Biggest Stockmann Herkku is in the flagship store in the center of Helsinki. It also has couple of nice dining spots which we have planned to try quite long.

First spot was Meals Bar where we had few tapas and some fruit salad.

Three different tapas were Parma ham, Chevre and Cold smoked salmon on rye bread. To be honest they were dissappointing goodies. Rye bread and Parma ham does not fit together. Chevre was too cold because all tapas were in cold place. Cold smoked salmon was a little bit dry. Fortunately fruit salad was fresh. You can choose from 2 white and 2 red wines, one cava and one champagne to pair your food.

After tapas visited Coffee Bar serving different coffees, teas and some fondants but also some dessert beverages like grappa, cognac etc…Decided to order espresso, simmered green tea, grappa and few chocolate fondants. Must say these fondants were better than usually Petit fours are for dessert. Can recommend!

Tapas selection at Stockmann Herkku varies day by day, so another day might provide better experience at Meals Bar. Believe fondants are always as good as they were this time.

Comments : 4 Comments »
Tags: chocolate fondant, food, Fruit salad, Helsinki, herkku, review, Stockmann, Stockmann Herkku, tapas, Wine
Categories : Food, Helsinki, Restaurant review, Travel, Wine

Wine review: Museum

5 04 2013

Again Spanish red wine?! Sorry, but somehow like them a lot…but this wine was a little bit dissappointing.

The Cigales wine region is situated in the province of Valladolid and Palencia and covers an area of 2,600 hectares. The Cigales wine region consists of 37 vineyards (Bodegas), which produce 5 millon liter of wine annually. Finca Museum is one of the biggest bodegas in the region and part of Grupo Baron De Ley.

Tasted red wine Museum from Finca Museum which is 100% TINTA DEL PAÍS grape. Tempranillo, more known spanish red wine grape, is known under a number of local synonyms in different regions of Spain, Cencibel and Tinto Fino are used in several regions, and it is also known as Tinta del País.

THE LOOK

Label is printed with golden letters, makes wine look precious. At the bottom of the bottle there is also picture of one sculpture wineyard has in their collection

Vintage Crianza 2008 was dark red with a hint of brown color

THE NOSE

Bouquet was rich, but difficult to recognize tempranillo due to tannins. Some black berries and hint of fennel. Aroma was quite strong.

THE TASTE

Museum was aged at least 6 months (Crianza) in French and American oak barrels. Would say full-bodied and spicy but strong due to tannins. Took some time get familiar with taste.

Facts and figures:

Alcohol:	13,5% by volume
Extract:	29 g/l
Acidity:	5,1 g/l
Energy:	90 kcal/100 ml (380 kJ/100 ml)


Closure:	natural cork

Museum wine is suitable for red meats. Because of the tannins, it is not aperitif. Not the best Spanish tempranillo (Tinta del Pais) I have tasted. Better invest for reservas or gran reservas, tannins might be milder. Anyway, with over cooked lamb shank the wine was ok.

REVIEW: OVERALL GRADE 2,5/5 – BANG FOR THE BUCK + / +++

http://www.bodegasmuseum.com/index_ing.html

Comments : 2 Comments »
Tags: Finca Museum, food, Museum, Spanish red wine, Spanish wine, tempranillo, Tinta del Pais, Tinto Fino, Wine, Wine review
Categories : Fine Dining at Home, Food, Travel, Wine, Wine review

Easter lamb shank

1 04 2013

As friend of confits and tender meats tried first time to prepare lamb shank. It takes about 5+ hours to cook in the oven at 150C degrees but it is worth of it. Meat becomes really crisp and comes off the bone easily. And it is delicious!

Recipe for 4 person

1 lamb shank per person

1 Carrot

1/2 Celery

1/2 Swede

1 Onion

1 Garlic (4-6 cloves of garlic)

Rosemary

Sage (4 leaves)

1/2 liter dark beer (e.g. Velkopopovicky Kozel)

1+ liter meat stock

Maizena

Salt, pepper

Mashed potatoes

Cooking instructions:

1) Remove meat slides and extra fat (in picture below not yet done). Fry the meats in a pan for few seconds just to get some color. Place meets on pot or casserole dish.

2) Chop the roots and place them on the pot. Add also garlic, rosemary and sage leaves + salt and pepper

3) Pour beer (must be dark!) and meat stock on food materials so that they are covered

4) Bake in the oven for 5+ hours at 150C degrees in order to soften the meat. Be patient, 6 hours will be even better

5) Prepare sauce from broth by adding some Maizena

6) Put some vegetables on another pan, add some honey and bake in the oven at 225C degrees about 15 minutes

7) You can prepare mashed potatoes meanwhile pot prepares in the oven. No cooking instructions, just prepare it how you are used to

8) Place goodies on the plate, add some rosemary and finger salt.

9) ENJOY THE DISH

10) WITH RED WINE (review coming later)

Comments : 4 Comments »
Tags: carrot, cloves of garlic, dinner, food, Lamb shank, Maizena, mashed potatoes, meat stock, recipe, rosemary, Sage, swede
Categories : Fine Dining at Home, Food, recipe, Recipes, Wine

Restaurant review: Gaijin

30 03 2013

Gaijin is Japanese word meaning “non Japanese” or “alien. As well as Farang is a Thai word for foreigner and especially for Europeans “non Thai”.

These both words are used in the restaurant names of Farang and Gaijin, second restaurant of chefs Tomi Björk and Matti Wiberg. Gaijin offers flavours by combining traditional Japanese and Korean dishes with foods from North China. Most of the dishes have been designed to be shared, usually two set menus with possibility to order wine packages. Because Gaijin is popular place you must prepare to reserve table enough early. And restaurant seemed to be full after 5 PM.

Restaurant was honoured with Bib Gourmand by Michelin Guide next year after opening in April 2011 and again 2013. It is located on the corner of Bulevardi and Yrjönkatu next to third restaurant of Björk and Wiberg, Boulevard Social.

We decided to trust on Chef’s skills and ordered tasting menu named MENU GAIJIN. BUT … table reservation started at 5PM and after 2,5 hours we should leave. BUT… we just finished and asked for coffee/tea and got 15 minutes extra time. BUT… after dining several times at so great Farang we were a little bit disappointed with the intensity of flavours. BUT….

MUSSEL

green shell mussel, yuzu-mirin dressing, pickled noodle

Excellent performance by the chef. One of the best experiecens of the dinner.

PORK BUN

pork belly, kimchi mayonnaise, pickled cucumber, soft bread

Quite big soft bread made wonder if this was fast food but it was not. Nice!

SASHIMI

sashimi of the day

Sashimis were great. Finns and Japanese are close to when it comes to raw fish. Could eat more….!

FOIE & UNAGI

glazed eel, duck liver, nori-bread, cherry

Lady is not keen on foie gras, no problem. Otherwise quite tasty portion.

MISO SALMON, APPLE & LEMON

‘saikyo’-miso marinated salmon, apple, cucumber, pickled daikon, lemon jam, walnut, marinated roe, truffle-dashi broth

For Lady most prefered dish. OK for me, but expected more flavours.

CHICKEN UMEBOSHI YAKITORI

grilled chicken marinated in sweet plum soy

Chicken was pretty OK but it lacked some taste. Unfortunately two pieces were raw

SESAME, GINGER & SOY SCALLOP

fried scallop, sesame-soy dressing, spring onion, seaweed caviar

Again, nice BUT……You can create more taste of scallops if you fry them a little bit more

MONGOLIAN LAMB HOT POT

braised lamb neck, grilled and smoked fennel, lamb broth

Great meat especially in Easter!

GREEN TEA & WHITE XOCO

green tea flavored white chocolate mousse, meringue, granny smith apple, szechuan pepper

Dessert was best part of dinner. Usually Japanese do not eat dessert but these were really delicious

Restaurant Gaijin is cozy and relaxing place to eat. If you decide to order Menu Gaijin, best time to enjoy it is after 8PM. We started dinner at 5PM and should leave at 0730PM. There are dining slots for customers as in many other restaurants today. We were too slow. Go to Farang if you like spicy food, dine at Gaijin if you prefer milder tastes; beginning of journey to more spicy world.

Service is great as you could expect and served by copy cat cute waitresses. They know wines and food which is important.

REVIEW: FOOD 4-/5 – SERVICE 4,5/5 – OVERALL GRADE 4+/5

http://gaijin.fi/?lang=en

Comments : 4 Comments »
Tags: Boulevard Social, Farang, Gaijin, Miso, restaurant, restaurant review, Sashimi
Categories : Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Mämmi – traditional Finnish Easter pudding

29 03 2013

Mämmi is traditional Finnish Easter dessert which might make you to hesitate when you see the appearance of it. Any thoughts?

Mämmi, also sometimes called “Easter Surprise” (in Swedish Memma) is made of water, rye flour and powdered malted rye. Generally Mämmi is eaten cold with either milk or cream and sugar, and less commonly with vanilla sauce. To be honest I am not the fan of this dessert but like to maintain the traditions of Finnish cooking and dining. But you can encourage to try dessert by serving it a little bit more attractive way than Finns are used to.

Nowadays you can purchase Mämmi all year around as frozen but years ago it was only available at Easter time. I have not seen Mämmi anywhere else than in Finland but propably you could get it in Sweden because of quite similar food cultures. Wait, of course you can get it in those places where Finns have moved for instance in Fuengirola, Spain from Finnish owned shops.

If you want to know more about this dessert, just click links:

http://en.wikipedia.org/wiki/M%C3%A4mmi

http://www.kymppi-maukkaat.fi/en

Comments : 3 Comments »
Tags: dessert, easter surprise, easter time, Finland, Finnish Easter pudding, food, food cultures, Mämmi, Memma, recipe, rye flour
Categories : Fine Dining at Home, Food, recipe, Recipes

Restaurant review: Le Havre

22 03 2013

Hotel Seurahuone Helsinki, located by the Market Square and housed in a building designed by Carl Ludvig Engel, held its grand opening on 8 December, 1833. The hotel relocated to its current premises in Kaleva Palace opposite of Railway Station in 1913. At that time hotel restaurant was famous, but during the past years it has been “trying to find itself”. Therefore for several years I have not paid any attention to hotel Seurahuone restaurants or bar Socis, but opening of new brasserie restaurant was of course reason to visit and write a review.

With the name Le Havre, restaurant pays tribute to the site where it originally situated, the harbour, and to the most genuine core of European food culture, the French brasserie cuisine. Therefore brasserie is used in restaurant name. Le Havre was opened 1st of March 2013. Menu has been created by chef Henrik Poulsen who has been behind of several similar restaurant openings. On Sundays restaurant serves brunch which has become quite popular way to attract customers on otherwise so quiet day.

Entrance to the restaurant is via hotel doors. When you come in you can leave your coat in old cabinets looking like they used to be in swimming halls or at schools decades ago.

For starters ordered LES FRUITS DE MER Queues de gambas grillées, huile de sésame, vanille, persil Grilled king prawn tails, sesame oil, vanil with parsley and Coquilles Saint Jacques sautées, haricots blancs, amandes émondées et mousse de crabe Fried scallops, white beans, almond and crab foam.

King prawns were excellent, reminded from Mediterranean beach restaurants serving char coal grilled shellfishes. But only four tails :(, could have eaten at least six for starter. Scallops were well cooked and crab foam delicious. Cooking broth had made foam a little bit soggy, but it dit not bother too much. Good start for dinner!

For main courses LES PLATS had Poisson du jour Fish of the Day and Cuisse de canard confite, purée de pommes de terre aux truffes, choux de Bruxelles braisés et sauce au cidre Duck leg confit, truffle-potato pyre, braised Brussels sprouts with dark cider sauce.

Fish of the day was arctic char and potates with morel sauce. Fish was well prepared because it had not been over cooked. Morels did not include sand or stones which is unfortunately too typical, so well done again! Duck leg was soft and crisp at the same time, really delicious, can recommend. We ordered as side dish Epinards à la crème Spinach simmered in cream because we were first told that certain portions would need that. It came late so we got it on the house. Also it included too much leek which was not mentioned. In overall main courses were success as a whole.

For Les Desserts had Tarte Tatin, glace vanille Tarte tatin with vanilla ice-cream and Assortiment de sorbets, salade de figues Assortiment of sorbets with fig salad.

Tarte tatin with ice-cream was scrumptious, caused water to flow from mouth. Sorbets were orange, coconut and blackcurrant. They were prepared at restaurant and really well-made. Especially coconut sorbet was pleasant surprise.

Weakest part of dining is wine list. All wines come from France, so you really must be friend of French wines. Only one riesling and unfortunately semi-dry. You can also order from two ciders, apple and pear, which are unsual on wine list but so French as restaurant aims to be.

Service was quick and polite. Some initial confusion about the menu but otherwise professional. Background music…of course French classics. Le Havre complements well the culinary offerings of Helsinki restaurants with succesful French style.

Even the restrooms had been decorated with style…..see the stern eyes in the pictures.

REVIEW: FOOD 4+/5 – SERVICE 4-/5 – OVERALL GRADE 4/5

http://www.hotelliseurahuone.fi/ravintolat/fi_FI/lehavre_inenglish/

https://www.facebook.com/BrasserieLeHavre

Comments : Leave a Comment »
Tags: Bar Socis, Brasserie, food, French brasserie, Henrik Poulsen, Hotel Seurahuone, Le Havre, les fruits de mer, scallops, tarte tatin
Categories : Food, Helsinki, Hotel, Restaurant, Restaurant review, Travel, Wine

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