New menus for Autumn

Nothing special just now, in the meantime you can visit Bjarne Meldes Arctic-blog to see the menus of the DXpeditions going on up North right now ...

Please check http://arcticdx.blogspot.com/

73,tk

PS Stay tuned for some simple DX-peditions menus later on (have to taste them & select some wines in a near future...)

Lamb & Other Stuff during PUDXK Autumn DX Camp 2007

Ready to marinade the Lamb Filets










Welcome with Cava (Marqués de Monistrol Reserva Semi Seco)

Greek Salad & Starter: Shrimp Speciality a la TK
Salad & wine: Pacific Rim Dry Riesling (Bonny Doon Winery 2005, Washington State, near Yakima,WA)
more: http://www.wineloverspage.com/wines/tn.phtml?id=664






Main Dish:
Lamb Filet at the Wirtala traditional oven - country "extrasalted" potatoes & Carrots.
- marinad / Samant Soma Wines, Nashik District near Mumbai, India.2006.







Main Dish wine: Cabreo Il Borgo, Tenute del Cabreo, IGT Toscana, 2004. A very good wine for meat with mixed SANGIOVESE (70 %), CABERNET SAUVIGNON (30 %) - (Thanks to MKA!)

Dessert 1:Sliced owen apples flamed with Cointreau liqueur and served with self-made vanilla sauce.
- Cava Marqués de Monitrol




Dessert 2 - Blueberry surprise by TK
- Muscato d'Asti

Goose Liver & Salad at a Lappland DX-pediton

Thanks for the contibution to this blog by ANA & co (LEM 237),who spent a DXpedition in Lemmenjoki LEM QTH, Lapland and had some nice meals up there:
Maybe "Typical" gentelem´s dish at a Lappland DXpedition?

"Foie Gras" Goose liver , a salad & Sauternes Wine Chateau Guiraud.

The "foie gras" (Goose liver) is maybe not the most "ecological" and ethically nice dish as at least up to recent times the production of Goose liver was done a bit "unethical way" - To fatten the liver of waterfowl, a tube is often inserted into their throats twice a day and partially cooked corn is pumped down the esophagus. How about having this dish up north. Actually it has been in the lists of restaurants in Northern Finland even in 1600 ... 1700s , and indeed with Sauternes wineslike the guys did at the Lem DXpedition. I have seen documents how this kind of dishes were served at Oulu / (famous town of NA-dxers of Finland) already in 1700´s together with Sauterneswine (maybe not Chateu Guiraud) during big celebrations.

A sweet Sauternes wine is quite good with the Foie Gras, although some peopleprefer Port or even Champagne.

Thanks for the contribution ANA! 73tk

ROASTED ELK IN THE AUTUMN AT THE NORTHERN DX- QTH. October 2006

Elks are sometimes “enemies” to our beverage antennas in the forests. Usually in Finland we hunt them (or our friends do that). Elk is perfect food during our dx-ing sessions in Northern Finland.



The Food:
Greek Salad
Roasted Elk with baked potatoes
Coffee & Pancakes with “fresh” Apple Marmelade

The Roasted Elk was done in medium temperature (120-150 degrees) in the oven heated by wood (carefully for several hours – also to heat the rooms at the same time). No special spicies are necessary, only some salt, pepper and maybe some timjam (Thymus vulgaris). If you have time you can do some bread at first when the oven is warmer (about 200 degrees). The potatoes should be made on another (electric) oven or at the same time in the big one if the meat is big and time permits.

Drinking:
Main dish wine: Porta Reserve (Carmenere), Maipo Valley, Chile 2005. This year was not as good as earlier, but reasonable prized. Usually with this wine aroma combines mint and eucalyptus with nuances of red berries. It is full-bodied, harmonious structure with soft tannins and a long aftertaste. Aslo good for peppered and spicy meat dishes.

BEEF STEAKS GRILLED OUTSIDE BY CHEF JARI (JSN) AT THE DX-CAMP

This food was prepared carefully by JSN who was the Chef during the DX-Camp of PUDXK at Haapavesi, Nortern Finland on August 2006. After the big arrangements of antennas and good food & sauna we noted nice Northern Lights on the sky and bad DX-conditions (Aug. 19 2006)! The beefs were prepared outside using Nordic wood and a grill pan not so comfortable (look at the picture) for our Chef but ok for the camp.

The meal consisted of:

* Green mixed salad (with olives and Feta Cheese).
* Steaks a la JSN with garlic potatoes (hand made, not frozen) – flamed with some Cognac.
* Grilled Mushrooms & sauce (no own mushrooms yet as the record dry summer).
* Arctic Berries with Caramel Sauce.

Drinks:

Starters wine: Murfatlar 1994 Romanian white whine (in cellar from the last Sunspot minimum 1996!)
Main dish wine: Tiempo Briego, Spain – Tempranillo (2004). Quite good, full-bodied and rich, fruity and spicy with oak taste a bit. TNX VeH who brought this nice bottle to us!
Alt. read wine: Bin 3000 South Australia – Merlot (2004). This one better when trying to catch medium wave Australians!
Wine with desserts: Murfatlar 1994 (yes some was left, so we were not heavy drinkers).

Unfortunately Arctic Berries can no more be found at the end of the beverage antennas – a pity now, the situation was better in 1970´s (during good dx conditions as well). The berries can be found more North and in the Lapland´s DX-pedition places.

Hi all; this is my first text here:

Thanks You JSN for nice invitation to this blog!

More about DXing can be found at the PUDXK (Nortern Dimension DXers blog).

All the opinions about my food and drinks here are usually of my own or the maker of the food and does not represent any “common truth”. You may try these recipes at your own risk. There are not any big guide how to make food, but usually all are easy to make even at the camp situation. I can send your more information upon request of my recipes if you wish.

All these stories of food are related to DXing "in some way or another".

73 TK