Cheryl Marie Cordeiro

Tagliatelle with pork fillet medallions and bacon crisps
with rosemary and whisky flavoured parmaggiano sause.
J E Nilsson and C M Cordeiro-Nilsson © 2010

This is long time favourite of mine. It is quick and easy to make, not that expensive, and can make up a the main course of a really nice home cooked dinner for quite a number of guests with no big effort.

Water for the pasta

All in all it takes about half an hour to make, provided that you have the ingredients prepared and at home of course. If so, the first thing to do is to get the water for the pasta started.

Getting the sauce going

Next is actually the sauce since it will need a little while to mature. This will take about thirty minutes, so we estimate the time on this. Basically you just make a white sauce with butter, wheat flour, milk and a few tbs of full cream for flavour. Add freshly ground white pepper and stir in a teaspoon (tsp) of sea salt flakes. Now stir and slow cook this for at least a quarter of an hour while adding milk and cream as needed so that you arrive at the thickness you want. Then add about a cup of loosely ground parmaggiano cheese and melt in while stirring.
Continue reading “Tagliatelle with pork fillet medallions and Parmaggiano sause” →

My take on a Swedish meat classic, in Nordic summer’s evening light.
Photo © Jan-Erik Nilsson for CMC 2010

Strangely enough the most common meat dinner in Sweden – at least in the mind of the Swedes themselves – would be a French slice of beef or an entrecôte, with fries on the side. But how did it come to be like this in the land of elks and the Midnight Sun?

Well contrary to Singapore, Sweden does not really have a tradition of eating out on a daily basis. In Singapore one would eat out three times in a day (and then some inbetween) without thinking about it, but in Sweden eating out has always been a little bit of an event where people are more likely than not to dress up a bit and expect something out of the ordinary. The up side of this is that this attitude from bygone days until now had helped create a ready market for gourmet cooking and fine dining, which in turn, had helped skyrocket Swedish culinary art to world fame. 

However in 1954 the ‘French Bistro’ was introduced into the Swedish food scene by Chef Yves Fitoussy at the newly opened restaurant Cassi in Stockholm. Here the open bar kitchen was introduced where steaks could be fried very quickly in front of the guests and served instantly over the counter, and with French Fries – also a novelty at the time – on the side. The impact was tremendous.
Continue reading “Entrecôte a la Suede” →