Viktualienmarkt travel in time, Munich , Germany 2016

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Cheryl Marie Cordeiro, Viktualienmarkt, München 2016

A tall glass of coffee ice-cream and whipped cream from Chocolaterie Beluga is a decadent excuse to being in the corner under the shade at Viktualienmarket, Munich , Germany 2016.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2016

Noting St. Peter’s Church located at the Marienplatz in Munich as a point of interest to visit, where it is the district’s oldest church, it was not long before I found myself headed towards the medieval city center of Munich.

Alighting from the U-Bahn at Marienplatz and coming out into the large, spacious city square, I was immediately greeted by the towering Gothic architecture of the Neues Rathaus. Despite summer visits and the ongoing UEFA Euro 2016, I noted with appreciation that the city remained relatively uncluttered of people.

Zwickl Gastro, München, Germany 2016

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If you are looking for the very centre of Munich and where to start your explorations of this interesting city that have its roots at least back into the Roman Empire some two thousand years ago, Marienplatz with the Rathaus-Glockenspiel would certainly be one of the options.

From there, it is just a few steps over well worn cobbled stones to the largest open air wet market, the Viktualienmarkt. Numerous small food stores specializing in their own brands of meat sausages, cheese, pickled olives and wine surround the market square. Here is where where you can have succulent pieces of roast pork and cracklings between generous slices of bread buns, all in the proximity of the Biergarten (the Beer Garden) for which Munich is famed.

Cheryl Marie Cordeiro, Zwickl München, Germany

Zwickl München 2016.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2016

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Rhubarb harvest 2016

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Cheryl Marie Cordeiro, summer harvest 2016 Styrsö

At the rhubarb patch in the corner of the garden, Styrsö.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2016

Strong winds, half grey skies that threaten a tropical thunderstorm at any minute, and a comfy 10degC outdoors. The Swedish west coast summer is coming along just fine.

Sitting cozy and happy in the corner of the garden are the rhubarb plants now ready for their first picking. These gorgeous leaved, crimson stalked perennials were widely used in China for their medicinal purposes long before finding their way to the middle-east and farther west in the medieval times.

I contemplated between using the first pickings towards pie filling, but then felt very much for stewed rhubarb instead. For a portion of that, what’s needed is about 200g of rhubarb with about 1 dl of white sugar, 2 dl of water and 2 heaped tsp of potato flour to thicken the stew. In Sweden, rhubarb stew or rabarberkräm is topped with either milk or if preferred, heavy cream.

Rhubarb 2016 Styrsö Continue reading “Rhubarb harvest 2016” →

As simple as it gets

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Poached cod, white asparagus.

Cod and mild vegetables. All poached – just under boiling – in as little water we could get away with.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2016

“Apologize to the turbot ’cause it died in vain. I said apologize! … Not to me, to the fish!” – Adam Jones to Helene in the movie Burnt (2015).

It is difficult to tell from where inspiration arises. It can be from a recent dinner, something a friend said in a recent conversation or you just bumping into a great bargain of some nice produce you have not had in a long time. Today, it was a little bit of all.

I guess it takes a special kind of personality to go directly from a great gourmet movie to your own home kitchen to whip out pots and pans and do something yourself. But a lot of eating is done with your eyes and if it looks good, maybe you can do something similar yourself?

This evening’s culinary adventure was pleasantly relaxed and an understated celebration of the coming of summer. A simple fare, mostly cooked just under boiling temperatures.

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(someone else’s) Theory of Everything

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Cheryl Marie Cordeiro, Apple Strudel

Apple strudel with vanilla custard.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2016

In a recent study, it was found that the essence or aroma of vanilla made people happy [1,2]. Still, I wonder if it was the serendipity of the find or if vanilla, being one of the most widely used essences in baking, would activate certain Madeleine moments for many. Through some mouthfuls of apple strudel filled with rum soaked raisins, butter toasted bread crumbs wrapped in layers of phyllo pastry topped with – vanilla custard – the research of Cristina Alberini and Joseph E. LeDoux comes to mind on memory reconsolidating:

“The traditional view of memory storage assumes that each time we remember some past experience, the original memory trace is retrieved. This view has been challenged by data showing that when memories are retrieved they are susceptible to change, such that future retrievals call upon the changed information. This is called reconsolidating.” [3:746]

Alberini and LeDoux go on to explain that there are two views of how memory works. The conventional view is that memories are stored once and each time the memory is activated, a trace of the original experience is retrieved. According to the reconsolidation view, memories are susceptible to change each time they are retrieved. Continue reading “(someone else’s) Theory of Everything” →

Mundane hobbies

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Lantlig paj, pizza rustica

Sunday baking, a variation of pizza rustica.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2016

My hobbies are pretty mundane – reading, cooking and dancing. It happens sometimes though that these hobbies get entangled. Like this day when browsing the internet for recipes to the next cooking project, I end up reading large sections of books available partially or wholly online.

My recipe browse for pizza rustica diverted into contemplations on Supernormal: Science, Yoga, and the Evidence for Extraordinary Psychic Abilities (2013) a book by Dean Radin. I have not a clue how I ended up in the realm of studies between materialism, idealism and consciousness when browsing for how to make Easter pies. Still, it was exactly the promise implied in the title of the book – to give evidence for extraordinary psychic abilities – that got me reading some pages of it online. The explicit promise of the title coupled with what I had read then led to me link click through the web for more information since I felt it to be a promise undelivered statistically. I soon landed on a page to a Supernormal book review by Dale DeBakcsy [1]:

“Most people coming to this book are looking for the evidence promised in the title. Unfortunately, they’re going to have to wait,…”

Yep. I figured*.

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Food with Identity: Passion för Mat 2016, Gothenburg

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Domaine Wines Sweden
Cheryl Marie Cordeiro, Passion för Mat 2016

A sample of wines from Domaine Wines Sweden at Passion för Mat 2016 (26-28 Feb.), Gothenburg.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2016

Just about a decade ago, the idea of using locally produced raw ingredients saw its effects of the pulling together of marketing efforts of small and medium sized enterprises (SMEs) in the food and beverage industry. One such marketplace that facilitated the actualisation of the ideology of ‘locally produced’ that in turn helped Sweden rediscover their own culinary heritage that might have even breathed life to the current Nordic cuisine scene is the food trade fair, Passion för Mat that began in 2008 at Eriksbergshallen in Gothenburg.

This year’s theme for the food fair is “Food with Identity”. First that came to my mind on the theme were the lengthy, interesting and sometimes heated Swedish midsummer night debates with friends of the Western Swedish Academy of Gastronomy on the heritage and origins of certain wines and cheeses, particularly from France and Italy. Continue reading “Food with Identity: Passion för Mat 2016, Gothenburg” →

Tjolöholm Christmas 2015

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Cheryl Marie Cordeiro

At Tjolöholm Castle for a Swedish Jultide Table sitting, 2015.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2015

I had just voiced the observation that Swedish Christmas table sittings were so much more homogeneous than Singapore Christmas table sittings when I stepped through the heavy carved wooden doors of Tjolöholm Castle and found on the dessert table – Crannachan – a traditional Scottish Christmas dessert made with raspberries, whiskey, cream and oats.

The Crannachan sat right next to the very English Christmas pudding, a close cousin of the dark Christmas fruitcake drenched in rum that the Cordeiros are so fond of during jultide, weddings, baptism, and most any other family designated festive day through the year. Continue reading “Tjolöholm Christmas 2015” →

November cats

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Cheryl Marie Cordeiro

An evening with homebaked Lussekatter or saffron buns that are usually made in Sweden in celebration of St. Lucia’s Day that falls on 13 December.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2015

I love when Christmas comes a little early. In this case, I thought to settle and bake a batch of saffron infused buns called Lussekatt that in the tradition of Sweden, are baked in celebration of St. Lucia’s day that falls on 13 December. This, and a cup of glogg sounds pretty much a good start to the jultide season. Continue reading “November cats” →

Back to basics

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Cheryl Marie Cordeiro, home baked mixed wheat bread.

Homebaked bread, served with butter and sea salt.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2015

The phenomenon of no-knead bread began to grow in popularity in the mid-2000s in address to the lack of time people had to spend in home kitchens. Today there are about 1.6M hits on google for no-knead bread recipes, including one of my favourites by Mark Bittman simply entitled No Knead Bread from 2006 [1] when he worked with The New York Times (NYT) writing on food. That NYT video upload featuring Jim Lahey of Sullivan Street Bakery in Manhattan showed how breads could easily be baked without too much work, plopped into a cast iron pot, which I did for mine right here.

I had likewise as Jim Lahey from the 2006 video, used a three-ingredient bread recipe of yeast, flour and water. The difference however is that I liked kneading the dough, bringing out its gluten in the protein strands. That and, I had also used three different types of flours for this bread in a pot.

Pick up any flour package from the Swedish grocery stores and you’ll find on the side of that package, a recipe and instructions to baking a couple of loaves of bread using that flour. The recommended kneading time Continue reading “Back to basics” →