Vasastan, also known as Vasastaden, is one of the central districts in Stockholm, Sweden. Though it might be lesser-known compared to the historic Gamla Stan or the stylish Östermalm, Vasastan has its unique charm and is worth exploring for those wanting a deeper dive into Stockholm’s local flavor.

Vasastan is primarily a residential area and showcases a mix of architectural styles. Its streets are lined with beautiful stone buildings, many dating back to the late 19th and early 20th centuries. The district boasts of Stockholm’s signature Jugend and National Romantic styles. Unlike the more tourist-centric parts of Stockholm, Vasastan offers a genuine local experience. The district provides an opportunity to see Stockholmers going about their daily lives, adding an authentic touch to your visit.

VIDEO: HONEST COOKING VISITS HOTEL RUTH IN STOCKHOLM

At the corner of Surbrunnsgatan and Döbelnsgatan, in the heart of Vasastan, lies a home away from home for out-of-towners and locals alike. Ruth is Vasastan’s new and perhaps only true boutique hotel, bringing together influences from both the wider world and the local area in a classic Stockholm building. The Ruth is a family owned hotel with 62 rooms that was recently refurbished and redesigned.

The hotel welcomes you with a social ground floor that includes a lounge, the lobby and the hotels lovely little restaurant. The design is quirky, with odd, but fun little details scattered everywhere, from unique art pieces and sculptures to the occasional photo of the Swedish king. The vibe hovers somewhere between art deco, Bauhaus and kitsch, and it really works – hanging out in the Ruth lobby area feels like you’re visiting your cool eclectic aunt.The restaurant serves breakfast and dinner, we’ll get back to the breakfast in a moment, and at dinner time the focus is on sweet and savory crepes. The bar serves up light snacks, solid cocktails and has a wine by the glass menu that fits the bill. It’s a place to hang out, meet people or just enjoy a few moments of relaxation.

Once you’re ready to hit your room, you’ll find that the design language translates right upstairs. Original details like tiled stoves and high stucco ceilings mesh with newer design details and unique pieces. Whether you are staying in a standard room or a larger suite, you feel like you have your own apartment in the heart of Stockholm. The bathrooms have a vintagey vibe with clawfoot bathtubs and vibrant tiling, and the beds are absolutely wonderful.

Now, back to that breakfast, because it is one of the things you’ll look most forward to during your stay at Ruth. The spread is absolutely wonderful, but here it is about more than sheer size. The quality of offerings, ranging from freshly made healthy shots – as you can tell, I really really loved those shots – to freshly squeezed juices, cold cuts, a variety of vegetables, cheeses, and the usual breakfast suspects like scrambled eggs and bacon is beyond even many of the most luxurious hotels in town. It’s just a wonderful way to start your day. Oh, and did I mention that they serve birthday cake on the buffet every morning? I mean, what’s not to love about that.

The Ruth stands out as a freshly renovated neighborhood hotel in the heart of Stockholm, where you can stay the night or just pop in on a morning or evening walk for an espresso or a beer. Come by yourself or with someone you love.

At the Ruth, you’ll feel right at home.

Hotel Ruth
Website
Surbrunnsgatan 38, 113 48 Stockholm, Sweden

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Nestled in a corner of one of Paris most exclusive neighborhoods, The Shangri-La Paris is situated in the former private palace of Prince Roland Bonaparte, the grand-nephew of Emperor Napoleon. This grand residence, stretching out in the 16th arrondissement, stands as a testimony to European aristocracy’s opulence and a bygone era of French royalty.

The hotel blends European grandeur with traditional Asian hospitality, and as you walk through the imposing halls of the palace, don’t be surprised if you’re occasionally overwhelmed with all the dramatically beautiful gold and marble that surrounds you. This very building has witnessed countless soirees, regal gatherings, and perhaps hushed discussions, alluding to a rich body of historical events.

Prince Roland Bonaparte was a renowned figure not only for his illustrious lineage but also for his significant contributions as a geographer and botanist. During the late 19th century, he took up residence in this palatial building in Paris’ 16th arrondissement. Within these grand walls, Bonaparte hosted eminent personalities, scholars, and dignitaries, turning his abode into a nexus of intellectual exchange and high-society gatherings.

VIDEO – HONEST COOKING VISITS SHANG PALACE

At the heart of the Shangri-La Paris – or in its belly if you will – is a restaurant that carries an impressive history in itself. Shang Palace became the only Chinese restaurant in France to be awarded a Michelin star in 2012, an honor it keeps to this day.

Shang Palace doesn’t pretend to be a contemporary restaurant. Instead it celebrates traditional Cantonese cuisine in a lushly serene setting where diners are surrounded by jade columns, marble tables and elegant crystal. It’s a whimsical escape from the hustle and bustle of the streets of Paris, just outside the palace doors.

At the helm of the kitchen brigade at Shang Palace is Chef Samuel Lee. Originally from Hong Kong, he took over the kitchen in March 2015 and he continues the quest to create delicious dishes that feel modern but are deeply rooted in traditional Cantonese cooking.

At Shang Palace, discrete but friendly servers pair traditional dishes like spring rolls, crispy wontons, dim sum, and the restaurants famous red rice rolls with French wines from Burgundy, Champagne, Bordeaux, and beyond – a 40 page wine list ensures there’s something for every taste and wallet.

And while there are incredibly elegant and tasty dishes like fried oysters with caviar and gold leaf on the menu, the star of the show is the restaurant’s Peking Duck. Prepared over several days, and expertly carved table side by a dedicated server, it’s a culinary experience everyone should have at least once. It’s a spectacle and a flavor adventure at the same time. The perfect combination of paper thin crispy duck skin, luscious duck fat and succulent meat is a true work of gastronomic art.

Because of Shang Palace’s fame, it is also the only restaurant in Paris where you do not have to pre-order Peking Duck – so you can drop in an satisfy your cravings even on short notice.

A lingering vestige from Roland Bonaparte’s times is the Shangri-La’s commitment to service. As you dine, one can’t help but feel the echoes of regal banquets from yesteryears, making it an experience that transcends time.

Shang Palace continues to be a culinary gem in the city of lights, and Honest Cooking will definitely be coming back for more. With its blend of Parisian history, Asian heritage, and culinary excellence, it promises a rendezvous of epic proportions.

Shang Palace
Website
Shangri-La Paris
10 Av. d’Iéna, 75116 Paris

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A Different Perspective on Paris

Inspired by the serenity of luxury getaways, the Green River Cruises concept brings an exciting sense of tranquility and elegance to Paris river boating. These private cruises take guests on a unique journey in small groups aboard American pontoon boats. It’s an amazing way to escape the city’s hustle and immerse yourself in Paris’s romantic ambiance. Picture this: The Seine beneath you, a glass of Chardonnay in hand, the sun gently warming your skin, all while your favorite songs serenade you from the onboard stereo.

Boats Tailored for Intimacy

These aren’t your ordinary river cruise boats where you are squeezed together with hundreds of sweaty tourists. The Green River Cruise boats are a blend of comfort and luxury, designed for intimate gatherings. Whether it’s an aperitif with friends, a romantic dinner, or a team-building experience, these boats, which accommodate two to twelve passengers – are like having your own mini-yacht in the center of the city.

Cruises That Capture History and Romance

There are multiple cruises to choose from with Green River. One recommendation would be to set sail on a 1.5-hour cruise that lets you journey back in time. Starting from the Paris Plages (which is a part of the Seine riverside that is turned into a makeshift beach during the summer months), you’ll drift past the historic heart of Paris, capturing sights from the age-old facades of the Marais to the grandeur of the Louvre. And as you approach Pont Alexandre III with its golden statues, the silhouette of the Eiffel Tower beckons. But it’s not just about the monuments, the experience is about the memories you make with your friends, family and loved ones.

VIDEO: A 1.5 HOUR PRIVATE LUXURY CRUISE ON THE RIVER SEINE

Imagine making a one-of-a-kind marriage proposal as the sun sets, or simply enjoying a fun “stroll on water” with your family. The glinting sparkles of the Eiffel Tower, the imposing majesty of Notre-Dame towers, and the subtle charm of Pont des Arts create the perfect tableau for some lasting memories.

As the morning fog lifts over the Seine or the dusk blankets the city, let Green River Cruises be your guide to rediscovering Paris in a new way.

GREEN RIVER CRUISES
Quai de l’Hotel de Ville, 75004 Paris
Website
Phone: +33 6 50 22 90 65

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CHAMPAGNE GREMILLET BRUT CUVÉE EVIDENCE

Gremillet is a rather young Champagne house, but they’ve made waves in the industry since their inception in the late 70’s. A true family business, the label is run by two generations of Gremillets, and located located in Balnot sur Laignes (45 km from Champagne’s historic capital Troyes) and next to Les Riceys, the largest champagne-growing commune. In addition to their own brand, the Gremillet family is entrusted to grow grapes for more than 80 other Champagne makers in the region.

Verdict:

The wine of the week this week is the festive Brut Cuvee Evidence from Gremillet. It’s got a welcoming, frothy sparkle, soliciting nostalgia, almost like fizzy candy, and it’s a lot of fun to drink. On the first sip, you’ll feel tiny bubbles mosh-pitting in your mouth, but dancing to disco rather than death metal. This wine is summery in every aspect of its DNA, invoking memories of weddings, parties, picnics in the park and lazy afternoons by the beach with a new love.

Food Pairings:

The Cuvee Evidence is a bit of a party animal. From the bottle design to the flamboyant nature of the structure of the wine – it might be the perfect aperitif sparkler. It’s just a great way to start an evening. But if you want to pair it with food, and why wouldn’t you, I’m feeling this as the vegetarian’s choice. It will supplement grilled asparagus with parmesan cheese or a smoky babaganoush perfectly. This is truly a great under-the-radar Champagne that brings great value for money to the table – and it is pretty damn untraditional – which is why it’s the wine of the week here at Honest Cooking.

Recommendation: Buy now, drink now.

Champagne Gremillet

Brut Cuvée Evidence

Price: $69

Website

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DOMAINE DEVAUX BOURGOGNE HAUTES COTES DE BEAUNE PUSSEY 2021

Domaine Bourgogne Devaux has been a family owned and operated agricultural business sine the late 1800’s, and they specialize in the Pommard and Hautes Côtes de Beaune appellations. The wines are classic expressions of their terroir – with the label’s Pussey 2021 hitting all the notes of a young Burgundy.

Verdict:

I love these types of wines. Lively, energetic, and with a fresh fruitiness that’s counter-balanced with vibrant tannins. It’s like an eager teenager, a young buck bursting with testosterone, young enough to still want to conquer the world, purely based on energy and curiosity – but where the tannins are the parents that keep the kiddo in check. I would drink this wine now, or within the next year or two. The liveliness is its main character, and I don’t want to lose that.

Food Pairings:

Ok, so we can go multiple ways with this wine. First, it’s a great aperitif wine served on its own, but there’s a lot of food that will pair really well with these lovely drops.

On the heavier side, get a hold of some Reblochon cheese and serve up a hearty alpine tartiflette with potatoes, cream, cheese and lardons (that’s bits o’ bacon for all you cretins out there). This wine will cut through the richness of the dish and provide fresh balance to the bold flavors of the cheese and saltiness of the pork. And if you can’t make the culinary trip to France – and I hate to say this – this actually is a great wine to go with a classic grilled cheese sandwich (just for the love of God, make sure you use some good fucking cheese and bread).

Or go lighter, serve with blackened grilled salmon and root vegetables. Or a classic Greek salad, some kick ass bread and a mighty tzatziki. It will be a huge success.

Recommendation: Buy now, drink now.

Domaine Bourgogne Devaux

Bourgogne Hautes Côtes de Beaune 2021

Price: $31

Website

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On a rather unassuming corner in the foothills of Rue du Faubourg du Temple, just on the border between the 10th and 11th arrondissements in Paris, lies Ama, a five-ish year old restaurant that caters to the increasingly hip crowd of its surroundings. But Ama is more than just vibe, the food is vibrant, fun and exciting.

Entering Ama, the restaurant takes on a different look depending on what time you visit. Come early, when they open at 7pm, and the restaurant is rather empty, looking for you to add soul and energy to the space. At this time, you’ll be dining in silence, only accompanied by the crowds outside on their way home from work. At this point in time, Ama is all about the food.

But show up later, at 8.30 or 9pm, and Ama is buzzing with energy, laughter and pizzaz. Now a borderline club, the restaurant aspect of the space is still there, but it is slowly fading into the background. The food becomes less important, and the stylish crowd takes center stage.

For me, Ama is at its peak just in between the two – when diners are dining, and drinkers are drinking – but none of them are overpowering the other. At that time, Ama has the perfect vibe, and it might just be the perfect neighborhood restaurant, even if it doesn’t really try to be.

The food is excellent at Ama. Ambitious, but not to the extent that it’s confusing or arrogant. Instead, the cooking is comforting, familiar, yet fresh and contemporary. A cauliflower, roasted and brutally whipped into submission, served with an egg yolk and airy grated parmesan hits several notes at the same time. Decadent? Yes. Hearty? Absolutely. But still fresh, still light. A smooth foam is partially interrupted by small morsels of earthy crunchiness, and the parmesan rounds the dish out perfectly. It’s a triumph.

Clams, gently cooked in garlic and white wine is a classic bistro dish, served perfectly and with just the right amount of bite to each individual clam. It’s a celebration of traditional French cuisine, and it’s served better than at most of the famous brasseries in town. I could have five servings of this dish, and still not be bored with it.

The tuna tataki is a great symbol of how French bistro cooking has changed over the past years. Where tuna used to be served canned, or perhaps seared with a Salade Nicoise, the tataki at Ama is just another example of how the taste of Parisians has evolved in the last decade. It’s fresher, lighter, and with a deep focus on the product at the center of the dish. Nope, it’s not French. Yup, it’s delicious.

Similarly, the sea bream ceviche, with green peppers, grapes, ginger, and mango, is a far cry from the traditional cooking of the local French restaurant – but it is only fitting that it graces the menu at Ama. While the marinade slowly cooks the fish, it still keeps its bite, with all the fresh flavors of the accoutrements popping as you dig into the “Frexican” style ceviche. And you know what, it doesn’t feel out of place at all.

The barbecue beetroot kicks in some spicy flavors from horseradish, but it’s subtle, made to open eyes more than make them water. The beet is sweet, with just the right texture, and the horseradish a classic companion – elevating the flavors of the dish to something that is at the same time expected and surprising. This particular dish, although described as Japanese-inspired on the menu – strikes me more as a play on Scandinavian summer food.

A taramosalata – which seems to be Paris’ favorite dip these days – is smoother than the original, almost cream cheese like in texture, and the bottarga is blended into oblivion, but the flavors are all there. The sea, the seafood, and the creaminess of deliciously whipped dairy. Topped with fresh fruits and salmon roe, it’s yet another triumph.

The service at Ama is friendly, never rushed, and just as the restaurant itself – pretty damn cool. They roll with the punches, and aren’t afraid to try things. This particular American ordered a vodka on the rocks to finish off the meal – an order that was accepted with equal amounts of excitement and bewilderment. Apparently, vodka on the rocks is a weird order in Paris. Sorry about that. But just as Paris is today, no one is judged at Ama, and everyone will definitely have a deliciously good time.

So at the end of the day.

At Ama, come for the food – or the good vibes.

And stay for the vibes – or the good food.

Ama

Website

2 Rue Bichat, 75010 Paris

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Pebre sauce traces its roots back to a confluence of indigenous Mapuche cooking and Spanish influence. This vibrant concoction typically consists of diced onions, tomatoes, garlic, cilantro, and aji peppers, a native Chilean spice.

Pebre’s role in Chile’s food culture isn’t just functional. It is a ubiquitous presence in Chilean eating routines, be it a casual breakfast or an elaborate dinner, supporting and lifting every meal with its robust flavor. From rustic homes to sophisticated restaurants, pebre accompanies a variety of dishes.

What makes Pebre so awesome is that it is both super easy to make, and absolutely delicious. It is typically used as a dip for freshly baked bread, marraqueta being a favorite, or as a condiment to enhance the flavors of grilled meats and empanadas. It also beautifully complements seafood dishes, and you don’t have to try and create authentic Chilean dishes to go with it – it works really well with almost anything you are likely to throw on the grill.

And since it is such an uncomplicated concoction – pebre basically requires simple chopping and mixing of ingredients – it is accessible for home cooks of all skill levels.

Balancing Flavors: Pebre is a mix of fresh, spicy, and tangy flavors. Pay attention to the balance – the heat from the chilis, the acidity from lime and vinegar, and the sweetness from tomatoes. Start with less of each, and adjust gradually if you are worried about spice. The aim is to have a sauce where all components are perceptible, but none overwhelming.

Texture Matters: I think the unique charm of pebre sauce lies in its chunky texture. While we use a blender for ease, it’s important not to over blend. A little bit of chunkiness gives the sauce its rustic feel and enhances the overall experience.

Resting Time: Allow the sauce to chill for at least an hour before serving. This resting period is critical as it lets the flavors meld together, and I think it just tastes better after an hour in the fridge. It may be tempting to serve it immediately, but patience here pays off.

Chilean Pebre Sauce

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Kalle Bergman

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Description

For your next BBQ, let your grilled meats and seafood be accompanied by the tangy, fresh kick of a gorgeous Chilean Pebre Sauce.

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Ingredients

Units USM

• 1.5 bunch Cilantro (about 2 cups chopped)
• 1/2 Onion, chopped
• 3 cloves Garlic, chopped
• 1–2 chili peppers, seeds removed (or Chilean chili paste, to taste)
• 2 Tablespoons Red wine vinegar
• Juice of one lime
• Salt (pepper to taste)
• 1/3 cup Olive oil
• Pinch of sugar
• 2 small tomatoes (diced)

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Instructions

Blend the olive oil, lime and onion for 15 seconds. Remove from blender and set aside in a mixing bowl.

Blend cilantro with vinegar for 15 seconds. Remove from blender, and add to mixing bowl.

Blend tomatoes with sugar for 15 seconds. Remove from blender and add to mixing bowl.

Add chopped chili, and season with salt and pepper to taste. Adjust accordingly.

Chill for 1 hour and serve with grilled meats and seafood.

Notes

The reason we are blending ingredients separately is to be able to have several textures in the sauce. We are not looking for a smooth consistency, but rather some chunkiness.

The post Chilean Pebre Sauce appeared first on Honest Cooking.

Real Alfredo is a delicious tango of butter and parmesan, not some overzealous waltz with cream. It’s a rich, delicate masterpiece, not a dairy dump.

If you are still enslaved to this Olive Garden atrocity, it’s time to stage a gastronomic coup. Our recipe? It’s not just historically authentic, it’s aristocratically al dente.

If we go back to the roots, the original Fettuccine Alfredo was the brainchild of a culinary genius named Alfredo di Lelio. This man, in his Roman trattoria in the early 1900s, came up with the brilliantly simple idea of combining butter and parmesan to dress pasta. No cream. No malarkey. Pure, unadulterated gastronomic bliss.

But then, as with all good things, someone had to come along and say, “Let’s add heavy cream.” Enter the Olive Gardens of the world, with their insatiable desire to super-size everything, even elegance. They turned Alfredo’s minimalist masterpiece into a calorie-laden catastrophe, a dairy overdose of a dish.

Why, oh, why? Was the butter-parmesan harmony too subtle for your palates? Or was this just another attempt at culinary colonization, an attempt to slap your own stamp on a classic?

Well, enough is enough. It’s time to reclaim the fettuccine Alfredo from the clutches of cream-pushing impostors. Our recipe strips away the cream-coated layers of lies and delivers a plate of pasta so authentic, you’ll feel like you’re dining in Alfredo’s original Roman trattoria.

Your pasta redemption awaits.

Authentic No-Cream Fettuccine Alfredo

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No reviews

• Author: Kalle Bergman
• Total Time: 17 mins
• Yield: 4

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Description

Dump the cream and unleash your palate with an authentic, no-nonsense, butter-and-parmesan Fettuccine Alfredo. Pasta redemption starts here.

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Ingredients

Units USM

• 16 ounces (450 grams) fettuccine
• 1/2 pound (227 grams) unsalted butter
• 2 cups (150 grams) freshly grated Parmigiano-Reggiano, plus more for garnish
• salt and pepper
• freshly grated nutmeg for garnish

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Instructions

1. Bring 4 quarts of water to a boil. Add 1 tablespoon (15 grams) salt, then add the fettuccine and cook according to package directions (or until al dente). Reserve 1 cup (235 mL) cooking water, then drain.
2. Meanwhile, melt half the butter and transfer to a large serving dish. Sprinkle with 1/2 cup (40 grams) cheese. Slice the remaining butter into thin pats and set aside.
3. Transfer cooked pasta to buttered platter. Top with pats of butter and remaining cheese. Toss with tongs or large fork and spoon to thoroughly combine pasta with cheese and butter. Add pasta water as needed to make a sauce. Season with salt and pepper to taste.
4. Garnish with additional cheese and freshly grated nutmeg, if desired.

• Prep Time: 5 mins
• Cook Time: 12 mins
• Category: Pasta
• Cuisine: Italian

The post Authentic No-Cream Fettuccine Alfredo appeared first on Honest Cooking.

Guacamole, everyone’s favorite culinary delight, traces its roots to the Aztecs of 16th-century Mexico, where avocados were held in high regard. This vibrant mash-up, once a mere sidekick to traditional meals, has now grown into a global gastronomic phenomenon. It was the Spanish conquistadors who brought guacamole to Europe, setting the stage for its international journey.

The reason guacamole is probably my favorite side dish, is that it works so amazingly well with almost anything. Of course, the usual suspects. Tortilla chips. Tacos. Burritos. But there’s almost nothing that doesn’t benefit from a side of silky, slightly chunky, flavorful avocado symphony. Serve it with grilled steak, delicious. Marinated seafood? Amazing. A tray of crunchy vegetables? Salivating.

What’s really cool about guacamole, is that although it obviously sits incredibly well in its native Mexican cuisine, the original recipe can be altered to work with everything from Mediterranean to Asian flavors. A hint of rosemary and your guac is a perfect addition to your Italian charcuterie board. A dash of sesame oil and some toasted sesame seeds on top, and you’ll have a delicious companion to your grilled Thai shrimp kabobs.

Today, whether a simple mash of avocado, cilantro, lime, and salt, or adorned with pomegranate seeds and served in upscale eateries, guacamole stands as a testament to cultural exchange, showcasing how food, over time, transcends borders and becomes a shared language.

The Not So Secret Secret

The main secret to making the best possible guacamole is actually hiding in plain sight. It’s really all about the avocados. Good quality fruit, with the perfect ripeness are key to succeeding with this recipe.

Now, I know supermarkets are sometimes not reliably selling prime-ripeness avocados, so personally I always have 5-10 avocados sitting out on my counter close to a window in various stages of ripeness. Even if you buy them rock-hard, a couple of days by the window will ripen them, and as they hit their prime, I either use them or put them in the refrigerator where they will keep in the same state for up to a week. Meanwhile, I keep buying new unripe avocados to keep my guacamole-pipeline running.

This way, you’ll always have avocados at the ready and you don’t have to rely on your local supermarket to always supply what you need – and it’s a much less stressful approach than trying to panic-ripen avocados the same day you need them.

The rest of the ingredients matter too, of course, but less so than the star of the show. As long as you make sure to use fresh chilis, fresh herbs, fresh lime juice and tomatoes, you really can’t go wrong. The only thing you need to figure out is whether you want your guac chunky or smooth. Everything else will take care of itself.

Chilis

A lot of guac recipes use Fresno chilis, but I am partial to the heat of jalapeños. Just a word of caution, as jalapeños are notoriously difficult to predict the heat level of, make sure you taste a slice before you throw everything into the mix.

Tomatoes

I love Campari tomatoes for their sweetness and snappy skin. They add warmth and umami to the guacamole, but I know some people think tomatoes are guac-heresy, so feel free to omit. Also, my only tomato advice is to stay clear of watery greenhouse tomatoes as they really don’t add anything to the final product. If you only have access to those, I’d say – leave ‘em out.

Garlic

Here’s where your personal taste comes in again. I’m a garlic lover, and although guacamole shouldn’t taste like tzatziki, I probably use a little more than most. You can definitely stick to just one clove of garlic if you’re not as big of a fan as I am.

Consistency

Another matter of personal preference is smooth vs. chunky guacamole. Personally, it depends on what I am serving the guac with. If I’m doing tortilla chips, I’m going chunkier, but if I’m serving it on the side of some grilled seafood – I like a smoother, saucier consistency. What I will say though, is I never blend my guacamole! It’s manual labor or bust.

Refrigerate

Another slightly controversial part of this recipe is that I like to chill the final product for about 15 minutes before serving. No, it doesn’t turn brown, and yes, I think it gives the flavors a little time to settle in.

Ok, now you have the basics and you’re ready to go.

Guacamole: The Ultimate Recipe

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• Author: Kalle Bergman

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Description

Beloved by foodies everywhere, guacamole should be on every home cook’s repertoire. And we have the perfect recipe.

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Ingredients

• 2 ripe avocados
• 1 medium size lime, juiced and zested
• Salt and pepper to taste
• 2 medium sized cloves of garlic, finely chopped
• 1 jalapeño, seeds removed
• 1/2 bunch of cilantro, finely chopped
• 2 campari tomatoes, finely diced
• 1 medium size shallot, finely diced

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Instructions

• In a large bowl, mash avocado with lime juice, salt and pepper with a spoon or fork until desired consistency.
• Add jalape?os, shallots and garlic. Gently fold until well mixed.
• Put in refrigerator for 15-25 minutes before serving.

Notes

• If you don’t want to refrigerate your guacamole, you can also leave at room temperature for 20 minutes before serving.
• Experiment with flavors. Add 1 tsp of sesame oil, 1/2 tsp of fish sauce and top with sesame seeds to go with Asian dishes.

The post Guacamole: The Ultimate Recipe appeared first on Honest Cooking.

Nestled in the hills of the Ojai Valley, and a beautiful 90 minute drive from Los Angeles lies Ojai Valley Inn, a legendary luxury hotel that has been a destination for angelenos seeking serenity in the unique Mediterranean micro climate 750 ft above water since the 1930’s.

A Spanish style hacienda that has been expanded in phases since its inception, the hotel today feels like entering a world completely of its own. As soon as you enter the driveway, you are transported away from any normal stress, and beyond the petty problems of the real world. If you don’t feel relaxed here, at least it’s not because you’re in the wrong place.

Situated on 220 flowing acres of gorgeous nature, this is a hotel that has something for almost every flavor. From hitting the links at one of the prettiest golf courses in California to playing tennis and pickle ball, going horseback riding – or renting a bicycle for a 15 minute ride into Downtown Ojai to discover great shops and restaurants, there’s plenty to do for anyone who wants some activity out of their vacation. And since the property is so big, even a walk around one of the many small winding roads at the hotel becomes a wonderful exploration of the lush surroundings.

For the art aficionados, Ojai Valley Inn features an on-site Artist Cottage and Apothecary, where you can take painting, pottery, and other art classes to ignite your creativity. Additionally, the hotel regularly showcases the work of local artists, creating an atmosphere that celebrates the rich artistic heritage of Ojai.

If you’re only here to chill, fear not, because the hotel also offers total relaxation for those who just want to lounge by the pool and be pampered by the attentive staff. There’s no rush anywhere, but the service is swift and discrete, leaving you to fully focus on just enjoying yourself. For a truly indulgent experience, visit Spa Ojai, where you can enjoy a wide range of rejuvenating treatments and unwind in the serenity of its peaceful surroundings.

When it comes to food, you may want to start by peeking into Libbey’s, the resident espresso house and market. Grab a quick coffee, browse the selection of books and gift items, or if you REALLY need to – hook up to the wifi for a quick work session. But honestly, now that you’re here, try to disconnect and just enjoy some time off.

The Ojai Valley Inn: The Pearl of Southern California

A lunch favorite is Jimmy’s Pub, a fun sports bar with a wonderful outdoor dining terrace overlooking the 13th hole. Grab a freshly baked pizza, a light salad or try one of their grain bowls.

For dinner, we’re partial to Olivella, the flagship restaurant at The Ojai Valley Inn. This beautiful restaurant boasts grand seating indoors, and some incredible vistas from patio. The food at Olivella is modern Italian, with many twists on classics like carpaccio and spaghetti bolognese.

The menu is a set 3 or 4 course meal which will take you through antipasti, pasta, main and dessert – and you won’t be leaving hungry, that’s for sure. The menu is accompanied by an extensive wine list, and if you can snag a table outside – the pairing will be complete with a pink sunset of epic proportions. As the sun sets over the valley, the warm glow of the outdoor fireplaces creates a cozy ambiance perfect for intimate conversations or simply relaxing with a glass of wine.

After a good night’s sleep, try to get up early to see the morning fog dissipate across the valley. It’s another beautiful sight, and one that will make you promise yourself to come back to paradise as soon as possible. But before you leave, don’t forget to explore the Ojai Valley itself. Known for its spiritual energy and natural beauty, Ojai is home to various hiking trails, scenic overlooks, and parks that are worth discovering.

One popular hiking spot is the Shelf Road Trail, which offers panoramic views of the valley below. For a more leisurely stroll, visit Meditation Mount, a peaceful spot perfect for quiet reflection and soaking in the breathtaking scenery. And if you’re interested in local history and culture, a trip to the Ojai Valley Museum will provide you with a fascinating insight into the area’s past and present.

If you’re looking to do some shopping while in Ojai, make sure to visit the famous Ojai Certified Farmers’ Market on Sundays. Here, you’ll find an array of fresh, local produce, artisanal goods, and handcrafted items that showcase the best of what the region has to offer. You can also explore the many boutiques, galleries, and shops that line the charming streets of Downtown Ojai, offering a delightful mix of unique finds and treasures.

The Ojai Valley Inn and the surrounding area provide an idyllic escape from the city’s chaos, where you can unwind, connect with nature, and immerse yourself in the captivating beauty of Ojai. With its luxurious accommodations, warm and genuine service, and a plethora of activities to choose from, your stay at this legendary hotel will be an unforgettable experience that will leave you longing to return.

The Ojai Valley Inn
Website
905 Country Club Rd, Ojai, CA 93023

Note: Ojai Food + Wine
This year, the Ojai Valley Inn turns 100, and as part of the celebration is continuing its legacy as a leading culinary destination with the debut of its first-ever Ojai Food + Wine festival–a four-day event featuring more than 50 top chefs and 100 wineries from around the world, from the legendary Chef Alice Waters and Chef Dominique Crenn to Chef Jon Yao and Chef Daisy Ryan. From October 26 to 29, 2023, attendees can expect an all-star Michelin and James Beard awarded lineup along with future legends of the culinary world. Over the course of four days, Ojai Food + Wine will hold over 40 world-class events including a Grand Tasting at The Farmhouse on Saturday and Sunday, featuring 15 chefs each day and more than 100 wineries throughout the weekend with a spotlight on regional California wineries. Enthusiasts of food and wine can gain exclusive access via one of three ticket packages now at ojaifoodandwine.com.

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Tartiflette is a quintessential French dish that hails from the scenic Savoy region in the French Alps, renowned for its breathtaking vistas, exceptional skiing opportunities, and rich gastronomic heritage. This warm and appetizing meal is usually savored during the chilly winter months as a means to reheat after a day spent skiing or participating in other outdoor pursuits. The term “tartiflette” stems from the Savoyard dialect word “tartiflâ,” which refers to the potato, a primary ingredient in this dish.

Although the roots of tartiflette can be traced to the early 1900s, the contemporary version of the dish gained prominence in the 1980s when Reblochon cheese manufacturers endeavored to increase their product’s sales. Reblochon, a velvety, soft cheese with a washed rind, plays a vital role in tartiflette and imparts the dish with its distinct flavor. Since then, tartiflette has evolved into a cherished comfort food in France and beyond, with numerous variations and adaptations to accommodate different palates and dietary needs.

The essential components of tartiflette include potatoes, Reblochon cheese, onions, bacon or lardons, white wine, and cream. Some recipes incorporate garlic, thyme, or nutmeg to augment the taste. Conventionally, the dish is prepared in a casserole or ovenproof dish, featuring layers of potatoes, cheese, and bacon, culminating in a warm, melty, and gratifying meal.

As for wine pairings, tartiflette is ideally accompanied by white wines originating from the Savoy region, which are characterized by a sharp acidity that balances the dish’s richness. Some favored options encompass Apremont, Chignin, or Roussette de Savoie. However, if you have a preference for another wine type or cannot locate a Savoy wine, a dry and acidic white wine, such as a Chardonnay or Sauvignon Blanc, can also be a suitable choice.

In recent times, tartiflette has garnered global acclaim, with numerous ski resorts and Alpine-inspired restaurants around the world presenting their own interpretation of this classic dish. The fusion of potatoes, cheese, and bacon renders it a universally appealing comfort food, perfect for warming up on a frosty winter’s day or indulging in after an energetic day spent outdoors.

Tartiflette – The Alpine Potato Gratin

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• Author: Kalle Bergman

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The fusion of potatoes, cheese, and bacon renders it a universally appealing comfort food, perfect for warming up on a frosty winter’s day or indulging in after an energetic day spent outdoors.

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Ingredients

Units USM

• 2.5 lbs floury potatoes such as Yukon Gold, very finely sliced
• 0.5 lbs unsmoked free-range bacon lardons, finely chopped
• Knob of butter
• 2 onions, finely sliced
• 2 garlic cloves, crushed
• 3/4 lbs Reblochon cheese cut into long strips
• 1/2 quart heavy cream
• 1/3 cup dry white wine
• Charcuterie, pickles and green salad to serve

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Instructions

1. Drop the sliced potatoes into a large pan of boiling water, cook for 3 minutes, then drain and spread out on kitchen paper. Allow to steam dry until cool enough to handle.
2. Set a large frying pan over a medium-high heat and fry the bacon lardons, tossing, until crisp. Remove and drain on kitchen paper, leaving the fat in the pan. Add the butter and turn the heat down to low. Add the onions and cook, stirring occasionally, for 10 minutes or until softened and light golden, then add the garlic and cook for 2 minutes. Kill the heat and stir in the lardons.
3. Heat the oven to 340F. Arrange a generous layer of potatoes in a 2 litre gratin dish. Scatter over some of the bacon and onion mixture, then lay some cheese slices over the top. Pour over some of the cream and wine, season well with black pepper and a little salt, then repeat the layers until everything is used up. Don’t worry if the mixture isn’t completely even on each layer, but you should end up with a top layer of potatoes covered with cream. Sprinkle with a little sea salt.
4. Cook the Tartiflette for 1 hour 20-30 minutes until golden and crisp on top with the cream bubbling through. Remove from the oven and leave for 10 minutes before serving. Serve with charcuterie, pickles and a dressed green salad.

The post Tartiflette – The Alpine Potato Gratin appeared first on Honest Cooking.

In my world, there’s nothing better than a perfectly cooked steak, drenched (DRENCHED!) in equally perfectly made Béarnaise sauce. The silky smooth texture, the richness, the tangy acidity, and the slight kick from the tarragon – it’s just the ultimate steak dinner companion. And honestly, not just steak dinner. It’s amazing with grilled fish, perfect with pan fried vegetables and it even has its place on the brunch table in my house.

But, to be clear, over the years – I have ruined dozens of Béarnaise sauce batches, using the traditional method of hand whisking clarified butter into an egg yolk mixture in a bain marie. And I’ve cursed my whisking technique to hell multiple times, while sweating away to be able to serve the sauce at the perfect time and temperature.

Luckily for me – and by association, for you too – those days are over. With this Béarnaise-technique, chances of failing are ZERO. You’ll end up with perfectly fluffy, creamy and delicious sauce – every single time.

The secret?

Blending.

Yup. The trusty blender (immersion or countertop) to the rescue once again. Read on to get some more background information on Béarnaise sauce, or jump straight down to the recipe to start cooking!

A Taste of History:

Originating from southwestern France, Béarnaise sauce was created by Chef Jean-Louis Françoise-Collinet in the 19th century. This rich sauce pays homage to the Béarn region, highlighting the area’s culinary heritage.

Flavorful Foundations:

Béarnaise sauce combines clarified butter and egg yolks with flavorful shallots, tarragon, chervil, and white wine vinegar. This delightful mixture creates a luxurious and savory sauce that can elevate any dish.

Hollandaise’s Delicious Cousin:

Although Béarnaise and Hollandaise sauces both share a creamy base of emulsified butter and egg yolks, it’s the addition of tarragon and shallots that sets Béarnaise apart, giving it a unique flavor.

Perfect Pairings:

Transform your grilled or pan-fried meats, fish, and chicken into something extraordinary with a drizzle of Béarnaise sauce. Even vegetables and eggs Benedict get an amazingly delicious upgrade with a spoonful of this golden sauce.

Master the Traditional Technique:

The traditional way of making Béarnaise sauce is to use a double boiler or bain-marie to gently heat the ingredients while constantly whisking. This method ensures a smooth and creamy consistency without the risk of curdling – in theory. In reality, it is hit and miss for most home cooks – which is why our method is so much better.

Mix It Up:

For a fun twist on the classic Béarnaise, explore variations like Foyot sauce, which incorporates a meat glaze, or Choron sauce, an awesome blend of Béarnaise and tomato purée, perfect for adding an extra layer of flavor.

Fresh is Best:

Béarnaise sauce is best served immediately after preparation to maintain its silky texture. If you need to store it briefly, choose a warm spot to avoid separation, but remember that refrigeration can cause the sauce to solidify and lose its smoothness.

Foolproof Perfect Béarnaise Sauce

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• Author: Kalle Bergman

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Making Béarnaise, the King of steak sauces, can be intimidating for even the most experienced home cook. But with our method, even a beginner in the kitchen will be able to serve up perfect Béarnaise every single time.

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Ingredients

• 1/2 cup dry white wine
• 1/4 cup white wine vinegar
• 3 sprigs chervil, leaves finely chopped. Keep stems for infusion.
• 4 sprigs tarragon, leaves finely chopped. Keep stems for infusion.
• 1 small shallot, thinly sliced
• 1/2 teaspoon whole black peppercorns
• 2 egg yolks
• Kosher salt
• 1 1/2 sticks (12 tablespoons) salted butter

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Instructions

1. In a small saucepan, mix together wine, vinegar, herb stems, shallots, and black peppercorns. Bring the mixture to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer. Cook until the liquid is reduced to approximately 1 1/2 tablespoons, which should take around 15 minutes. Carefully pour the liquid through a fine-mesh strainer into a small bowl, pressing on the solids using the back of a spoon to extract as much liquid as possible.
2. In a blender, (or in a cup just large enough to fit the head of an immersion blender), combine the wine reduction, egg yolk, and a pinch of salt. In a separate small saucepan over high heat, melt the butter, swirling it constantly until the foaming subsides. Transfer the melted butter to a 1-cup liquid measuring cup.
3. Turn the blender on first low, then medium speed. As the blender runs continuously, gradually pour the hot butter into the cup. The butter should emulsify with the egg yolk and wine reduction, creating a smooth sauce. Keep pouring until all the butter is incorporated, resulting in a thick and creamy sauce. Adjust the seasoning with salt to taste.
4. Gently whisk in the chopped tarragon and chervil. Serve the Béarnaise sauce immediately, or transfer it to a small lidded pot and keep it warm for up to 1 hour before serving. Remember, Béarnaise sauce cannot be cooled and reheated.

The post Foolproof Perfect Béarnaise Sauce appeared first on Honest Cooking.