Proseccoa & kanasalaattia

Tavoistani poiketen teen suomenkielisen postauksen, jossa arvioin viiniä, jonka sain lahjaksi Rosa viini- ja ruokakerholta sekä viinille suositeltua reseptiä English summary at the end of the post.

Viime viikon helteissä ei kauheasti jaksanut kokkailla, joten viikonloppuna päätin tarttua ensimmäiseen Rosa viini- ja ruokakerholta saamaani viinin, jonka yksi suositusresepti oli Mansikkainen kanasalaatti. Viini oli italialaista kuohuviiniä, Pizzolato Valdobbiadene Prosecco Superiore Biologico Brut. Pakko tunnustaa, että en ole suuri proseccon ystävä, joten vähän jännitti millaista viini olisi. Kyseinen prosecco kuitenkin yllätti positiivisesti. Kuohuviinissä oli mukavan pienet kuplat, joita tosin oli runsaasti. Maku oli pirteän hedelmäinen olematta kuitenkaan lainkaan makea. Viinin kuvauksessa puhutaan kukkaisuudesta, mutta se oli sen verran huomaamatonta, ettei se häirinnyt makunautintoa (en pidä kovinkaan kukkaisista viineistä). Ainoa miinuspuoli oli pullon muoto – pullo oli toki näyttävä, mutta sen pohja oli niin leveä, ettei se mahtunut jääkaapin oveen.

Pizzolato Valdobbiadene Prosecco Superiore Biologico Brut

Mansikkainen kanasalaatti

Valmistusaika: 30 min. Annoksia: 4

  • 250 g broilerifileetä
  • 4 perunaa keitettynä
  • 1 sitruunan mehu
  • 1 avokado
  • 10 mansikkaa
  • ½ ruukkua salaattia
  • 1 avomaankurkku kuutioituna
  • 1 paketti fetaa
  • oliiviöljyä
  • suolaa ja mustapippuria
  • kourallinen tuoretta basilikaa ja minttua

Valmistus
Paista kanafileet kypsäksi. Leikkaa jäähtyneet kanafileet viipaleiksi. Käytä samaa pannua ja paahda perunat öljyssä.
Yhdistä lämpimät elementit ja mausta suolalla ja pippurilla. Purista joukkoon myös sitruunan mehu.
Leikkaa mansikoita kannat irti ja viipaloi ne. Halkaise avokado pituus suunnassa ja poista avokadon kuori ja kivi. Viipaloi avokado pitkittäissuunnassa.
Kokoa salaatti suoraan lautasille laittamalla pohjalle salaattia ja kuutioitua kurkkua. Murenna päälle fetaa, asettele mansikoita ja lämpimät broilerit ja perunat. Mausta oliiviöljyllä, suolalla ja pippurilla. Koristele annokset ennen tarjoilua tuoreilla yrteillä ja nauti sellaisenaan.

Peruna ja kana odotavat salaattiin pääsyä
Vihannekset valmiina pilkottavaksi
Salaatti ja avomaankurkku

Minulla oli pakkasessa muutama valmiiksi paistettu kanafilee, joita pystyin näppärästi hyödyntämään tähän reseptiin. Salaattina käytin Järvikylän Piian ja rengin salaattia, joka on tammenlehtisalaatin ja friseesalaatin sekoitus. Kurkun kuorin, koska minusta avomaankurkun kuori on melko kovaa ja saattaa olla kitkerää. Reseptissä ei mainita missä vaiheessa avokado tulisi lisätä salaattiin, joten laitoin sen kana-perunasekoituksen päälle. Kokosin salaatin isolle vadille, josta annostelin sen lautasille. Minusta isolle vadille koottu salaatti on näyttävämpi kuin yksittäiset annokset. Olen myös sen verran laiska, että minusta jokaisen annoksen kokoaminen erikseen on turhan työlästä.

Mansikkainen kanasalaatti

Salaatti oli oikein hyvää, jopa parempaa kuin odotin ja yhdessä proseccon kanssa siitä tuli vielä parempaa. Prosecco leikkasi mukavasti salaatin suolaisuutta ja viinin maku sopi hyvin yhteen salaatin kanssa. Totesimme, että tätä proseccoa olisi mukava testata myös vaalean kalan kaverina, joten voi olla, että täytyy jossain vaiheessa ostaa pullollinen. Minulla on viinikaapissa vielä kolme muuta Rosa viini- ja ruokakerholta saatua viiniä, joten jatkossa seuraa lisää postauksia viinitesteistä yhdessä suositusreseptien kanssa.

English summary

I have received some wines from Rosa viini- ja ruokakerho, accompanied by recipe suggestions. This weekend I tested the first wine, an Italian prosecco, Pizzolato Valdobbiadene Prosecco Superiore Biologico Brut (https://www.alko.fi/en/products/596087/Pizzolato-Valdobbiadene-Prosecco-Superiore-Biologico-Brut-2017/) with a chicken salad. Although I have never been a huge fan of prosecco, this one I actually enjoyed. The bubbles were sufficiently small, even though there were plenty of them. There was a pleasant fruitiness to the wine, but it was still nice and dry. The prosecco accompanied the salad well and cut the saltiness of the salad (from e.g. feta cheese) nicely. It would also be interesting to test this prosecco with a white fish. I have three more wine bottles that I received from Rosa viini- ja ruokakerho waiting in the wine fridge, so more posts like this one will follow.

Anniversary dinner at Penélope

We celebrated our 22nd wedding anniversary in early June and chose Penélope as the place for our anniversary dinner. The owners, Hans Välimäki and Arto Rastas, say that they decided to open a restaurant where they would like to go. An uncomplicated restaurant that focuses on high-quality ingredients and friendly service. A restaurant where customers are treated like you would treat your guests at home. Every portion has a story that has become etched in our memory thanks to its deliciousness – a story we want to share with you. Before dinner we enjoyed some champagne at the Champagne bar at Stockmann. I decided to try something a little different, Veuve Clicquot Rich Rosé, which is a very fruity champagne with 12% red wine. It has a higher dosage of Pinot Noir than the traditional Veuve Clicquot (45%) which gives the flavor more depth.

Inside Penélope, picture from hs.fi/nyt/

I immediately liked the vibe of the place. We started with an aperitif and took some time to study the menu. There was a nice selection of cocktails to choose from and the ones we had were tasty and refreshing. The menu is divided into seven sections: Bread & Dips, Small, Charcuterie, Medium, Large, Sides & Extras and Desserts. The idea is that you can mix and match from all sections and the food is brought to the table whenever it is ready so it’s not the traditional starter, main & dessert approach. There was also a separate specials menu.

My aperitif cocktail

We decided to both have three small portions and one large portion each. I had Siikli, vendace roe & smoked fresh butter, Scallop & summer truffle, and an Asian inspired Arctic Char dish from the specials menu. Hubby ate Asian style beef tartar & shiso, Gambas pil pil, and Quenelle de brochet. All the small portions were lovely and there were some clever ideas like the smoked butter with the potatoes, the crispy potatoes on top of the scallop, and the coriander and sesame oil with the tartar. My large portion was Pan fried white fish & wild mushrooms and Penélopes ”Clam Chowder” and hubby’s was Chicken “Piri Piri” inspired by Carlos Henriquez. We had planned to share a portion of Patatas fritas mojo rojo with our large portions but forgot to order them, which was actually not a problem because there was plenty of food anyway. The large portions were also nice. The only issue was that the small portions were served relatively quickly but then we had to wait quite a long time until eventually a waiter came around to ask if everything was okay and I said yes but we were waiting for our mains. This resulted in the mains being served so quickly that my guess is they simply had forgotten to serve them and the food felt like it had waited under a heat lamp for quite some time. This probably affected the food somewhat and I’m sure the large portions would have been better if they had been served right away after preparation, for example the skin on my fish was not crispy at all, which I believe it was supposed to be.

Siikli, vendace roe & smoked fresh butter
Scallop & summer truffle
Asian inspired arctic char
Asian style beef tartar & shiso
Gambas pil pil
Quenelle de brochet
Pan fried white fish & wild mushrooms and Penélopes ”Clam Chowder”
Chicken “Piri Piri” inspired by Carlos Henriquez

The food and atmosphere at Penélope were great and apart from the small mishap with the mains the service was also good. The place was packed and without a reservation there was no way we would have gotten a table. I really liked the idea of the different portion sizes and would like to go back for a cocktail or two and some of the smaller dishes instead of a full-blown dinner. I am also interested to see how the menu evolves depending on the time of the year.

We rounded off the evening with G&Ts at Casa Largo. A great anniversary celebration and now we start our 23rd year of marriage.

Birthday dinner at Sikke’s

This year for my birthday we had booked a table at the recently (mid-April) opened restaurant Sikke’s. The restaurant calls itself a neighborhood bistro that you can easily pop into for a glass of wine and a small bite at the bar or stay longer and have dinner. We arrived a couple of minutes early and had to wait a while for our table. Once we were seated we were asked if we would like an aperitif. I ordered a Negroni and hubby a Dry Martini.

A classic Negroni to start

We looked over the menu while enjoying our drinks. The menu consisted of four starters, four mains, four side dish options and five desserts. There were also a specials board with a few alternatives. I decided to start with mozzarella, salted lemons and thyme and hubby chose the beef tartar with crispy capers and an egg yolk. I ordered a glass of Riesling with the food and hubby had a beer. While we waited for our starters I noticed that other tables were served bread, but we did not get any. When the waiter brought the starters, he noticed that we didn’t have any bread and said he would bring some. I would have preferred to have the bread served before the starter which it apparently was supposed to be but at least we got some bread, which was delicious. The starters were both lovely and I was inspired by the salted lemons, I want to try to make them at home.

Mozzarella and salted lemons, a brilliant combo
The tartar meat melted in the mouth

For my main I had Arctic char with a sour milk and cucumber sauce and green asparagus and hubby ordered grilled rosemary Baltic herring with dandelion. With the mains we also ordered a serving of fries seasoned with rosemary salt and served with ketchup and aioli. The mains were well made with top notch ingredients and we enjoyed both. The fries were tasty, and the aioli was good, but we could not decide if we liked the ketchup or not – it seemed to have cinnamon in it, which was quite interesting. Once we had finished eating our mains we still had some fries left but the waiter was extremely quick to come and clear the plates and also took the fires away without asking if we wanted to finish eating them. This seemed a bit odd. The next less than perfect experience was that once the plates were cleared no one came to ask us whether we wanted something else, like dessert or more to drink. After waiting for someone to come for closer to 30 minutes I finally caught the attention of a waiter walking by and asked for the check. It was then brought rather promptly but once we had laid the card on top of the check to pay, we again had to wait for quite a while for someone to come and take the payment.

Beautifully fried Arctic char
Baltic herrings on a bed of dandelions

All in all, a nice dinner in a pleasant restaurant but the service still needs some tweaking. I am sure we will come back, and it will be interesting to see how the menu changes with the seasons. The restaurant also hosts something called pasta Sundays when they serve four different pasta dishes, a salad and focaccia to start and a dessert to finish. I would also like to check this out at some point.

The happy and well-fed b-day “girl”