Where are the dogs?

It's kinda tricky to find joints in Helsinki selling hot dogs outside the occasional late night food trucks. The only places where you're sure to find some any hour of the day are the gas stations. And this exactly where we've been to... 

Melba... again

Pieces of Polka strawberries topped by a scoop of italian vanilla ice cream, and burried under a (very) generous amount of whipped cream. We were so eager to eat that thing that we didn't bother making strawberry sauce, or to roast some slivered almonds. 

 

It's a french thing

During the summer days, there isn't a more popular dessert/palate cleanser/refreshment in France than a "Colonel": a scoop of lemon sorbet (Limone Di Sicilia in our case) soaked in vodka. Great to round up a meal.

Juhannus korean style

It's Juhannus, and to celebrate it (way to speak), we have decided to make pork ribs korean style. So, as you can seen on the pic, we used 2 types of korean bbq sauces and mixed them 2/3 1/3, then added a bit of lime juice for tartness, cayenne pepper powder for extra spiciness and a few drops of sesame oil for that grilled nutty flavor.

A rack of 1kg of pork ribs has rubbed with sea salt and black pepper, and airtight sealed in a foil pocket. Then cooked in the oven for 3 hours at low temp. 140°. After that time, the foil is removed, the meat generously brushed with the bbq sauce, and back in the oven under a hot grill for 8-10min. each face.

The result is a rack of pork ribs wonderfully caramelized and crispy, super tender because it has been previously slow cooked (even overcooked) in the oven, and the meat literally falls off the bone. Really ymmi.

Served with the mandatory fries, but instead of coleslaw, we had a korean kimchi salad (spicy fermented cabbage - not on the pic). A few cold beers completes the lunch.

 

The Greatness of Kitsch

VAN McCOY & THE SOUL CITY SYMPHONY the hustle (David Kust Remix) 

22 Years Later GOYG

Garden lunch

White & green aspargus, peeled and cooked in a steamer basket for respectively 10 & 5min., and served with an Hollandaise. Add a glass of Pouilly-Fuissé, and there is no better way to enjoy them.

 

The taste of spring

 

Slices of new potatoes (yes you can find some already, like a lot of veggies & fruits one couldn't find at this time of the year 20 years ago - always go for seasonal products) are gently pan fried in a mix of olive oil and butter. When the potatoes are almost done, baby green aspargus and green onions are added for 1-2min. Everything must stay a little crunchy, mostly the aspargus. Earlier, white aspargus have been peeled and cooked in a bamboo steamer for approx. 10 min. Again, they must have some crunchiness left in them. Finally, the plate is dressed with whites aspargus at the bottom, then the pan mix, then an entire burrata at room temperature on top, a bit of extra virgin olive oil, a few drops of lemon juice, some sea salt and black pepper, a glass of chilled white, and you're ready for a treat. Yummi.