Thursday, 22 November 2012

NAMI-NAMI: a food blog: My recipes in Home & Garden (Kodu ...

Here's a short overview of the recipes I chose and cooked for the November 2012 issue of the Home and Garden (Kodu ja Aed) magazine, as the magazine's new editor of the food section. If you read Estonian and are based in Estonia, then you can get the magazine at all newsstands until the end of the month.

The photos are by Juta K?barsepp, who also helped with styling. The props are my own or from my friend Kristiina :)

November is a dark and chilly time in Estonia. There's usually no snow yet, so nothing to reflect back the little light we have during this month (and trust me, there's not much light). However, there are still some things to light up the life during this month - Fathers' Day is celebrated during the second Sunday in November, and there are some folk calendar events as well. (And our little family gets to celebrate my dear K's birthday?and the birth of our?third child). I was thinking of the Father's day lunch or dinner when planning this menu, yet it'd be perfect for any autumnal family gathering.

For starters, I chose the silky butternut squash soup with a pinch of nutmeg, accompanied by home-made roasted onion grissini. I've blogged about the soup here on Nami-Nami foodblog?in October 2008, and I still highly recommend the recipe. The recipe for roasted onion grissini is originally from an Estonian foodblogger K?trin, but I've modified it slightly over the last year or two.

? K?rvitsap?reesupp r?stsibulak?rsikutega / Butternut squash soup with roast onion grissini

For the main course I chose something autumnal and gutsy. Rabbit has become more easily available here in Estonia for an average shopper (read: you can get it vacuum-packed in your local supermarket), and this rabbit stew with a creamy mustard sauce is an excellent way of cooking rabbit. The recipe is French-inspired and adapted from Anthony Demetre, the chef patron at the London restaurants Arbutus, Wild Honey and Les Deux Salons, more specifically, from his book Today's special: A new take on bistro food - Recipes from Arbutus and Wild Honey. Demetre uses rabbit legs, but for a home cook, using a whole rabbit makes much more sense - and is much more economical, of course.

? Sinepine k??lik / Mustard and rabbit stew

?As for the perfect autumn dessert, you cannot go wrong with a classic apple crumble - something that's actually not particularly well-known in Estonia (we're more cake and pie and tart type of people, I guess). I served the crumble with a cinnamon and cream cheese whipped cream - a wonderfully aromatic addition to the crumble.

? ?unakr?bedikud kaneelise toorjuustuvahuga / Apple crisps with cinnamon cream cheese

Check out the October 2012 recipes as well.


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