Entrecôte with Béarnaise and Goose Fat Fried Potatoes

EntrecoteLast weekend Anders’ parents were in town and we took them to Gutta på Haugen to secure the Saturday night dinner. Anders wanted to cook with his dad. Ever since Anders was a kid his favorite meal if he can choose is a juicy piece of meat with Béarnaise sauce. Gutta’s Entrecôte is a perfect choice, and we also got some French unsalted butter and goose fat for the potatoes.


200 g per person of high quality entrecôte from Gutta på Haugen
1 tbsp whole black pepper
Sunflower or rapeseed oil and clarified butter

6 small potatoes per person
1/2 jar of goose fat
Maldon salt

Béarnaise sauce:
500g butter, unsalted
2 egg yolks
1 shallot
1 dl white wine
1/2 dl white wine vinegar
fresh tarragon, 1 medium plant
fresh flat-leaf parsley, 1 handful
salt & pepper

Gutta's Entrecôte

Gutta’s Entrecôte

Mise en place

Mise en place is usually a good idea, especially for food like this. Place your meat on a cutting board in room temperature. Cut all of the potatoes in two, vertically, to expose as much as possible of the “meat” inside without peeling. Leave potatoes under running water to remove some of the starch. Meanwhile, separate the egg yolks from whites. Keep the whites for something else.

Chop the flat-leaf parsley and put aside. Take 3/4 of the tarragon plant and remove the leaves, chop them finely and put aside. Take the remaining 1/4 and chop the leaves along with the sprigs. Put this aside in a separate bowl where you also put the finely chopped shallot. Measure up the white wine and white wine vinegar in a measurement cup.

Roast the tablespoon of whole black pepper in a frying pan on high temperature. Watch as the pepper corns look like they are popping and jumping around in the pan. Remove from heat and mortar into medium fine pieces. Sift the pepper to remove the finest pieces. Use the medium fine pieces and rub it all into the entrecôte.

Mise en place

Mise en place

Time to cook

Béarnaise sauce:

We start by making the Béarnaise sauce. Melt the 500g of unsalted butter on low heat in a pot. Once melted, skim off the top layer of milk foam with a spoon. To remove the lower level of milk solids you slowly pour the butter into a new container, leaving behind the milk in the pot. You now have clarified butter. Set aside, but try to keep somewhat warm. Remove 2 tbsp of the clarified butter that you will use for frying the meat later.

In another pot on medium heat; add shallots, 1/4 of the tarragon and the sprigs, white wine, white wine vinegar and 4-5 twists of a pepper mill. Cook until 1 tbsp of liquid remains, then sift through a strainer to remove the herbs and onions. Allow the liquid to cool while you ready a water bath. Bring the water to a boil, then turn off heat completely.

In a glass or stainless steel bowl that can be lowered slightly into the water, add the egg yolks and the concentrated liquid. Start whisking. A big heavy whisk is preferable. You want a good foamy consistency before you start pouring the melted butter very slowly into the mixture. Whisk heavily. Start with a few drops of butter, then add more when you are comfortable. It may take a bit of butter and some time for the temperature of the egg yolks to rise in order for the emulsion process to start properly. As long as you do it slowly it should work out fine. Once all butter is added and you’ve whisked it together to a thick sauce, add the 3/4 of the chopped tarragon and all the chopped parsley. Add salt to taste. Leave the sauce in the bowl immersed in water to keep it warm, but pay attention to the temperature to make sure the emulsion don’t start to break. If it does; quickly add some drops of cold water and whisk heavily.

Béarnaise sauce in the making

Béarnaise sauce in the making


This can be done simultaneously as you start cooking the potatoes, but the procedures are separated here for a better overview. In a mixture of sunflower/rapeseed oil and clarified butter, on high temperature, fry the meat about 2 minutes on each side to give it a caramelized crust. Wrap in aluminum foil and allow to rest for 10 minutes. Set your oven to 180 degrees C. Cooking time for medium/rare is about 6-8 minutes with the weight and thickness of the meat we used, which was roughly 350g per piece and a thickness of 4 cm. You can also use a cooking thermometer. In such a case you’re looking for 52 degrees C at the core before you remove the meat from the oven. It will rise to at least 55 degrees C while cooling. Wrap in aluminum foil and allow to cool for 10-15 minutes or until potatoes are ready.



Goose fat

Goose fat fried potatoes:

Boil the potatoes for 5 minutes in a pot. Remove water, put the pot back on the heat and shake it quite heavily back and forth to dry the potatoes for water and give them a rougher surface. This is important to allow the potatoes to soak the oil. Set your oven to 245 degrees C. In a deep baking tray; pour half the jar of goose fat and distribute it evenly. Place in oven to increase temperature, but pay attention as it starts to give off smoke if you leave it too long. Once warm put the potatoes into the goose fat. Cooking time is roughly 15-20 minutes, but you have to pay attention as all ovens are different. Flip the potatoes around a bit every 5 minute. The last 5 minutes you want to activate the hot air program to really finish off that crispy outside. If done perfectly the potatoes should still be soft inside, while out-of-this-world crispy on the outside. Sprinkle with Maldon salt.
Goose fat fries
Good food deserves good wine. A magnum Château Beauséjour Saint-Émilion Grand Cru 1986.

Good food deserves good wine. A magnum Château Beauséjour Saint-Émilion Grand Cru 1986.


Also posted on Two Foodies Eating


Jian Bing – Chinese Pancake with Confit Duck and Hoisin

Sponset innlegg/reklame

Jian bing with confit duck

Jian bing with confit duck

Time to test some more of the awesome products we received from Matbazaren.no. This time we wanted to make something with the confit duck. Confit duck is duck legs cooked and then preserved in duck fat. What better match to this fat meat than some sweet chinese pancakes (jian bing) and hoisin sauce? This dish is of course inspired by Hitchhiker, who recently removed it from their menu.

Ingredients (serves 2 people)

1 can of confit duck

Hoisin sauce

Spring onions

3 eggs + 2 eggs

3 tbsp sugar

1 tsp salt

1 dl all-purpose flour

2 dl whole milk

Ready your chop sticks and start cooking!

Chinese pancakes are dead easy to make. Whisk together 3 eggs, by hand or in a kitchen machine if you have. Add sugar and salt. Sift in the flour. 1 dl is an estimate, make sure it gets sticky. Then start adding whole milk to make the consistency more runny again. You want the batter to be more runny than traditional pancake batter, in order to make the pancakes thin enough. Set the batter aside for now. Whisk together the last 2 eggs in a bowl.

Set your oven to 225 degrees C. Open the can of confit duck and strain the duck fat. Keep the fat in a sealed container and store it somewhere! This is amazing for frying potatoes another time. Place a deep baking tray in the middle of your oven, and fill it with 2-3 liters of water. Then place a roast rack above it. When the oven is warm, place the pieces of confit duck on the rack. The water makes sure the fat doesn’t burn in your oven, and also helps keeps the meat juicy. Set the timer to 15 minutes.

Chop the spring onions and ready the hoisin sauce for serving.

Heat your pan to medium low temperature. Add some oil, but spread it out with kitchen paper. You just want a thin layer of oil. Add enough batter to completely cover your pan with a thin layer. Thin is a keyword here! A rotation movement of your wrist should be enough to evenly distribute the batter in the pan. If the first pancake gets too thick, or it’s difficult to spread it out properly try to 1) dillute the batter with more milk 2) reduce the heat on your pan 3) use less batter. Leave the pancake for a few seconds until the upper side solidifies and then brush a layer of the eggs you whisked together. Give the pan a hard shake. If the pancake loosens it is time to flip it. Let it fry on the other side until it starts getting a golden color, but not longer. You don’t want the pancakes to get too dry.

Eggy pancakes

Cooling pancakes

Sometime during your pancake frying the duck should be ready. Take it out to le the meat rest, while you switch on your oven’s grill or hot air progam and increase to 250-275 degrees C. When the oven is warm enough you return the duck for a final speed grilling to make the skin crispy. Pay attention! The duck goes from perfectly crispy to burnt very fast.

Use two forks to pull the meat from the bones. This is like pulled pork in consistency, even smoother. Fill your pancakes with meat, spring onions and hoisin sauce. Roll. Cut in four small or two big pieces. Sprinkle with more spring onion or thai basil. Serve.

Pulled duck

Sprinkle sprinkle

Cut and slice

Chinese pancakes confit duck

Tagliolini with Creamy Truffle Sauce

 Sponset innlegg/reklameTruffle pasta

Matbazaren.no gave me a goodie bag to test some of their gourmet items. Matbazaren is an online food store focusing on high end products.

Included in the goodie bag was some Tagliolini al Pepperoncino and Extra Virgin Olive Oil with Truffle/Tartufo. We decided to make truffle pasta this Saturday night!


1 shallot

2 cloves of garlic

2 tbsp Extra Virgin Olive Oil with Truffle/Tartufo

2 tbsp soya oil

3 dl heavy cream

Salt and white pepper

Tagliolini al Pepperoncino

1 black truffle


This is how you do it

Put water to boil in a pot and add salt and 1 tbsp of truffle oil. Add the tagliolini when the water is boiling, and let it cook for 4 minutes on medium high temperature.

Dice the shallot and press the garlic. Fry in a deep pan with the soya oil. Before the shallot gets transparent, add 1 tbsp of the truffle oil. After a minute on low temperature add half of the heavy cream. Use a stab mixer to make it smooth and foamy (you can use a whisk as well, but then it won’t get smooth). Put the pan back on the heat and raise the temperature to medium. Add salt and pepper and taste it several times, as the foam can trick your taste buds. Add the rest of the heavy cream and mix/whisk again. Back on the heat for a minute.

Add some more truffle oil to your cooked and drained pasta. Serve it on a plate with some creamy sauce over. Shave the black truffles on top and enjoy. Presto!

This is the content of the goodie bag. Look out for more recipes to come!



This is the end result of the works of me and kleinjinx

Orange infused granola


This recipe is glutenfree (no oats), and is also paleo as far as I know.


3 oranges, peel and juice
1 cinnamon stick
1 part coconut fat / extra virgin oil
1 part acacia honey

2 parts almonds
2 parts walnuts
1 part pumpkin seeds
1 part sunflower seeds
1 part sesame seeds
1 part flax seeds

Do this:

Set your oven to 150 degrees C.

Grate the orange peel of all three oranges. Squeeze the juice of all the fruit into a large frying pan. Add the peel and cinnamon stick. Let it simmer and reduce into 1/3.

Meanwhile chop the almonds coarsely. The walnuts can just be crushed with your hands. Add the honey and coconut fat to the frying pan, and allow it to dissolve before you add all the other ingredients.


Mix everything well in the pan, making sure everything is covered with the honey glaze. Pour the granola into a baking tray covered with greaseproof paper. Pop it in the oven for about 25-30 mins, making sure to stir in the granola about every 6 min to even out the roasting.

Cool, crush and serve it on yoghurt or porridge ✌️


Kofta med urtetzatziki


Kofta er krydrede kjøttboller fra Midtøsten. Funker for eksempel fint i pita. Det hadde jeg ikke tid til å lage, så det ble couscoussalat – med urtetzatziki.

Nok til 4 personer

400g lammekjøttdeig
400g oksekjøttdeig
1 stor eller 2 små finhakket sjalottløk
1 egg
1 ts kanel
1 ts spisskummin
1 ts koriander
1/2 ts nellik
1 god neve finhakket bladpersille
Salt og pepper

Miks alt. Sett i kjøleskapet

2 dl tyrkisk yoghurt (10 % fett)
1 halv agurk, midten fjernet, skjært i tynne staver
2 fedd hvitløk
1 liten neve bladpersille, finhakket
1 liten neve oregano, finhakket
1 liten neve mynte, finhakket
Saften av 1 liten eller 1/2 stor sitron
Smak til med salt og pepper

Miks alt. Sett i kjøleskapet

Prepp til couscoussalaten:
1 rødløk finhakket
4 tomater uten kjernen, skjært i små terninger
2 avokado skjært i terninger

Form kjøttfarsen med hendene til ca. 16 kjøttboller og stek i panna på middels-sterk varme i en miks av smør og olje. 2 min på hver side, og så rull dem rundt i smør/oljen så alle sider får bruning i noen minutter til. Parallelt med dette, mens kjøttbollene freser, lag couscoussalaten.

4 dl vann
Salt og litt olje
Kok opp. Trekk til siden
4 dl couscous oppi og putt lokk på
Rør om
La trekke 5 min
Vend 1 ss smør inn i couscousen
Bland inn alle grønnsakene preppet tidligere
Saften av en halv sitron
Smak til med salt og pepper

Salat under, tzatziki, kjøttboller på toppen. Pynt med litt mer finhakkede urter. Server.

Fars beste risengrynsgrøt!


Dette er fars oppskrift og den beste risengrynsgrøten jeg vet om.


Gir ca. 4 porsjoner. Det er bare å doble oppskriften eller mer for større selskap.

2 dl risengryn
4 dl vann
1 liter melk
1/4 ts salt
Et par ss smør
1 vaniljestang
1/2 -1 dl fløte


Det beste er om du har en god tykkbunnet gryte. Kok opp vann, salt, én ss smør, vaniljestangen (delt i to og frøene skrapt ut) og tilsett risengrynene når vannet koker. Kok inn i ca. 10 min. NB! Pass på å røre ganske ofte så det ikke setter seg i bunn.


Kok inn med vaniljestengene oppi. Husk å ta ut før servering.

Tilsett melken under stadig omrøring. Jeg pleier å bruke over middels sterk varme, men ikke glem å røre hele tiden. Når du varmer melk så må det røres konstant til grøten er på kok. Når det begynner å koke så skru ned varmen. Fortsett å røre til varmen har stabilisert seg og du er sikker på at det ikke koker over. Skru varmen ned på det laveste og legg på lokk og la grøten trekke i ca. 45 min. Du må følge med på slutten så grøten ikke blir overkokt. Grøtris skal kanskje ikke være al dente, men det må ihvertfall ikke være overkokt.
Når den er ferdig så rører jeg inn noen smørklatter og fløteskvetten. Grøten skal etter min smak ha en konsistens som gjør at den sakte flyter ut i tallerken uten at den er suppete og heller ikke ligger som en klump i tallerken.

Hjemmelaget müsli

Hjemmelaget müsli er superenkelt tilbehør til for eksempel yoghurt, cottage cheese, havregrøt og overnight oats for å gjøre frokosten litt mer crispy og interessant!



1 del olje

1 del honning

6 deler havregryn

1 del hakkede mandler

1 del hakkede valnøtter

1 del solsikkekjerner

1 del gresskarkjerner

1 del sesamfrø

1 del kokosmasse



Sett stekeovnen på 150 grader. Varm opp olje og honning i en stekepanne til det bobler forsiktig på middels høy varme. Tilsett først nøttene og la de steke litt. Skru ned til middels varme. Ha deretter i resten av ingrediensene og rør alt sammen. Det skal være nok væske til at alt blir lett fuktig, hvis ikke får man bare justere med litt mer olje og honning. Rør rundt så det ikke svir seg.


Etter noen minutter helles alt over på stekebrett dekket med bakepapir. Stek i ovnen i ca. 30-35 minutter. Følg med. Det skal bli gyllenbrunt, men ikke brent. Blir det ikke gyllent så blir müslien for myk i konsistensen. Blir det brent smaker det ikke noe særlig. Ta det ut av ovnen og avkjøl. Knekk opp og oppbevar i en stor krukke.