 It's hot, lovely, summertime here in Norway, and it means lots of soups, light lunches, cooking outside on the grill, and fruit for dinner, because the heat took my appetite. Fish soup takes me right back to my childhood, and to my momma's kitchen. I have talked about her being my inspiration before, and the foundation she gave, that is priceless. This fish soup is my own twist of everything I learned from others. I know there are as many recipes for fish soup, as there are kitchens and cooks in the world. But they all have some things in common, and that is great, fresh products.
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 One of my old bosses loved to do catering events with 'food on the stick' as he called them. It is really convenient for parties, even though can be labor intensive if we are talking about a party for a couple hundred people... But if you plan and built the spears well, so that the weight is evenly distributed, the spears are not too heavy, and the items on the spears are not 'dripping' too much, this is a great way to serve tasty, colorful food, with a little flair, on the summer parties. With some planning and careful construction, you might be able to just use large, heavy duty napkins, instead of plates and cutlery. Great to remember, when planning a party. Since summer weather is always unpredictable, planning an outside party has it's risks. At least up here. But the items put on the spears can be done in the oven as well, on the stove top, or on the grill. If you grill the spears, ready constructed, make sure your pieces are evenly cut, takes about the same time to be done, and have a little space between each other, so that they will be fully cooked. Also, remember to soak the spears in water, before putting the food items on them, so that they will not catch a fire, when put on the grill.
 Turkey, people, let's talk about turkey. I fell in love with turkey from the first time I had the opportunity to eat it. But it is not just for the winter season, anymore, it is for everyday use, in all possible forms. I like the taste of turkey better than chicken, it also very lean meat, with lots of protein. My local grocery has it year around, minced, filet, whole breast, half breast, sliced thigh... Now, as the grilling season is upon us, they have even added it to their grill selection. These sliced thighs of turkey are easy to prepare on many different ways, on the grill, on the frying pan, in the oven. I also love it, because it still has a little bit of bone, and when you are cooking it, the bone marrow gives the meat more flavor. I took some onions, garlic, chili and paprika powder, salt, pepper and olive oil, took a stick mixer on it, and made a nice marinade for the turkey with a little heat on it. I set the slices in the oven, in a roasting bag, perfect way to hold on to the juices, and of course, clean up time is so much easier.
It didn't take a long time for them to be ready, about 30 minutes in the oven, just enough time to set the table, fix the salad, grill the corn, and be ready to eat as the meat came out of the oven. And it was a delicious!
Hope you are enjoying the summertime, outdoor cooking, and lovely taste experiences! Till next time ~ Cheers!  This week's food blog topic is quick and easy, and absolutely delicious! This is a great lunch, or a lighter dinner, especially now in grill season, if you happen to have extra leftovers from the day before, or have just one steak and need to feed couple people. From on smaller size pepper steak, I got six filled pita sandwiches. And other meat would work as well, or if you want to go meatless, by all means. I just loved the heat from the pepper steak, the edge from the arugula and basil, the sweetness of the tomatoes, the mushrooms and spring onion... Really, this is now one of my summer favorites!
I hope you will enjoy this as much as I did. Now I am off to enjoy the sun and summer, and maybe even ice cream, after all, it is Friday! Till next time,
~ Cheers! |
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