posted on 2nd August 2010 under Food, Travel Abroad
Brussels in Belgium with Manneken Pis, Grand Place, not to forget their chocolate; has a lot more to offer – especially Norwegian seafood lovers. A good friend red my post “Brussels Fish Market” and wanted to give it a try when on vacation this summer and found even more than I did and was kind enough to enlighten the subject with a guest post. So Edgar, the floor is yours:
Some time ago Renny wrote a wonderful post about the Brussels Fish Market. When my wife Kirsten and I visited Brussels a few weeks ago, being fond of seafood we wanted to explore the same. And yes, there it was, right in the downtown of Brussels, we found the street Rue des Bouchers, and the place La Bergerie.
Belgium seafood delight.
However – we went on one of these HopOn-HopOff Sightseeing tours (I’m sure you’re familiar with the concept), and during the tour, the guide on the tape directs us to “The old fish market of Brussels on your right-hand-side”, when Renny’s place was definitely on our left. Strange, huh? Could be because it was pre-recorded, and played back at the wrong turn, or simply misguided (pun intended)? So we decided to check with the helpful concierge of the Brussels Sheraton. He confirmed that the guide, even though pre-recorded, was indeed right. The original Brussels Fish Market is indeed on the right-hand side of the Boulevard Anspach when you have the Brussels Bourse on your left side. In the evening we walked down, found it quite easily, a nice open square called Place Saint Catherine (take note of the name), with numerous delightful seafood restaurants around.
After having read menus back and forth and back again we chose a nice place called L’Huitrie. It was really good with a menu full of delights and excellent service to go with it. The price was slightly higher than in the Rue des Bouchers , but we felt the food and the service was worth more than the difference. Another point is that in the Place Saint Catherine there are no tourists, only locals. When Kirsten and I travel we tend to prefer the “not-so-touristy” places, even though we are tourists ourselves. Could be because we think we blend in so much better than all the others that speak English and take pictures of each-other at the restaurant-table.
Anyhow, we enjoyed our evening out and are only too happy to share the tip with Rennys entire readership. And if you’re looking for a good place to stay overnight, I’ve already mentioned the Sheraton Brussels – happy to endorse that as well.
Thanks Edgar – Back to RennyBA:
This was some good tips on how to get the most out of a trip to Brussels. We have of course been there a couple of times and find the city quite charming and people friendly. We will have to visit L’Huîtrière the next time we are there. This was also a good opportunity to introduce you to Edgar who will be joining us at the OsloBG since we are still busy entertaining my in-laws and showing them around the Norwegian countryside. I will be back with the details from our adventures in a couple of days!
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posted on 21st June 2010 under Food, Habits, OsloBG, Reiseblogg2010, Summer
Summer Solstice in the Northern Hemisphere gives longest period of daylight. In Oslo, Norway (latitude of 60°) we have 19 hours and actually quite bright even at midnight. Let me show you by a photo I shot around 11PM at a BBQ-party on Saturday:
The word solstice derives from Latin sol (sun) and sistere (to stand still) and this year it occur the 21st. The term is also colloquially used like Midsummer to refer to the day on which it occurs, except in the Polar Regions (where daylight is continuous for half of the year) – like north in Norway; The Land of the Midnight Sun – see my report from a few years back: Arctic Adventure Rafting The Barents Sea!
Since it’s the end of a season or semester and beginning of summer (schools close for 8 weeks and people normally use at least 3 of their total 5 weeks vacations), there is a lot to celebrate – and mostly outdoors. Who blame us; in 6 month we have winter & snow and 5 hours daylight. So we party, party, party – with co-workers, colleagues and friend. Let me give you a couple of examples:
Culinary sensations at Nodee Asian cooking:
This year’s party with colleagues at the Norwegian Computer Society was at an Asian restaurant, 5 minutes by Tube out of Oslo center. Okay, we ate indoors, but it count as a summer party anyway 
Let’s go directly to the 5 course serving and start with a friend of mine, well known to my regular readers:
The one and only; TorAa
Colleagues around the table.
1: King Crab, Soft shell Crab & Sea Bass. 2: Crispy Duck
3: Lobster wok Shao. 4: Ching Lak Ao Lau 5: Grilled Scallops
University collage mates from 73-75 at Aker Brygge:
The last 10 year or so, I’ve invited old school friends (yea, I’m kind of a HUB 
) to summer party in Oslo. They are spread all over Norway, but 10 to 20 persons shows up; this year at Aker Brygge:
In the background you see Akershus Fortress! Aker Brygge (former ship yard established in 1864), across Oslo harbour and close to the Town Hall, is the city’s finance and amusement aria with shops, restaurants, cinemas, office space and apartments as well as a small boat harbour. Let me show you what we had to eat, before I show you the aria:
I had Blue Mussel (love seafood you know), some had just a burger.
After dinner we walked around to soak in the summer atmosphere at Aker Brygge and checked the service at some of the restaurants (click to bigify & enjoy!):
These photos is shot around 9PM – still sunny and bright
Don’t you love this summer party rituals and the late, sunny – and even romantic – nights? Norwegians have learned to take advantage of this, since we don’t have it all year around you know
Would you like to experience this and soak in the summer late night atmosphere yourself? Well here is you’re chance: I invite all to the Oslo Blog Gathering in August – click to check the program and book to join us! – if you then go to bed at sun set and get up at the rise; you haven’t waste you’re stay in Oslo by sleeping
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posted on 2nd June 2010 under Culture, Food, Habits
An original twist in a 50th birthday celebration, that’s what Edgar Valdmanis, a colleague and friend, invited to last weekend. I’ve been to a few 50ths, but never one planned, prepared, arranged and conducted like this one! So read on if you are desperate for ideas about how to through a creative party no matter what the occasion.
I took tons of photos – some for public, and others for more private use As pics often says more than a thousand word, I will reveille some along with my report and start with the whole gang to give you a hint and invite you into the mood:
The best party formula ever:
Invite all you’re very best friends, give them a chef hat and an apron to set the stage. Then the most important thing: A menu with detailed recipes for all courses (we had 4).
So what’s happens then? Well everyone starts to read the menu of course – which in the beginning we thought were the party songs – but no:
Then you divide them into groups and tell them they will be making tonight’s dinner. Do not forget to buy the ingredients! Invite them a bit earlier than normal of course, and then you tell them we’ll have dinner in two hours: and let the game begin (click all pics to bigify & enjoy):
Soon the kitchen looks like a professional restaurant’s.
The 14 guests were divided into four teams, each being responsible for one dish for the party – for example the starter, the main course etc. The given menu was complete with ingredients and step by step instructions to making each dish. We were divided so we were with people we did not know very well, but the process of creating the best dish possible broke the ice and got us laughing and acquainted in the process.
The dinner is served:
I can tell you we needed the two hours to prepare as we made it all from raw ingredients; we peeled the shrimp, made all the gravy and sauces from the bottom up and so on – this was no fast food feast you know! So when we finally sat down at the table, we were a well mixed and hungry group:
Left: Around the table – Right: Edgar giving his speech
The 4 course and the recipes:
I’ve saved the best for last and again pics say more than a thousand words, so let’s start with my groups contribution – first to the left and eat on:
Left: Natural Shrimp Cocktails – Right: Filet mignon with wine sauce & baby roasted potatoes
Left: Fruit and cheese plate – Right: ice cream with fresh strawberry sauce
Edgar Valdmanis, a network evangelist:
Before I end, I’d like to introduce the jubilant: He is a nice guy, a Professional Networker, a great colleague and Marketing Director at the Norwegian Computer Society. He invited his best friends, but just a few knew each other in before hand. I can tell we did after making this dinner together – and quite a few business deals was done too! You can meet Edgar in most all Social Media of course – some examples; at LinkedIn as well as Twitter and Facebook.
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posted on 15th May 2010 under Food, Habits
Norwegian fish, especially salmon is popular and shipped in large quantities to Russia, Europe, North America and Eastern Asia. Fish is Norway’s 3rd most important export after oil/gas and metals. Some reasons I guess is that Norwegian waters are of the least polluted in Europe, and the coast has numerous river systems that are full of with North Atlantic Salmon.
The best is to eat it yourself though and when my American wife DaneCA – who is and excellent chef – came into my life, she started to make the most delicious seafood dishes. Today we enjoyed one of them;
The recipe – Salmon Au Gratin:
No measurements but the dishes ingredients are 4 salmon fillets, tomatoes, onion, leek, carrot, celery root, white wine, mushrooms, cream, dill, a dash of garlic salt baked in the oven for 30 minutes – then topped with cheese and shrimp and browned for 10 more.
The serving is ready – DianeCA’s Salmon Delight with rice:
The dish with a glass of white wine – Bon appétit:
Fish Farming in Norway:
My initial info and remarks make Norway perfect country for farming Salmon too. Actually fish farming is Norway’s second largest industry, and provides jobs both within and outside of the country. Thus Salmon is the flag ship of the Norwegian fish farming Industry and may of course are prepared in numerous ways; You may eat it dried, as a snack, smoked, marinated, salted, cooked, fried or baked and can even make an excellent sushi! Recently Salmon Caviar is fast growing in popularity – some even think it’s better than Russian caviar.
So how about you; have you eaten any Norwegian salmon lately? If so, in what way – or do you wish to try some of my wife’s specialities?
Here are some posts from our earlier fish delight dishes:
-> Rakfisk dish as traditional fish delicacy from Norway
-> Olga experience seafood delight in Norway
-> Rainbow trout fish dinner delight
-> Norwegian Sea Food dinner
Get a taste yourself of Norwegian Salmon at the Oslo Blog Gathering 2010!
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posted on 14th April 2010 under Food, Reiseblogg2010, Travel Abroad
Romania’s traditional food sees touches of Turkish, Hungarian, Austrian, and other cuisines, but over the years, these dishes have become just as traditional as the oldest Romanian traditional foods. So you might say it has had influence from both invaders and neighbours where its traditional cuisine is concerned. It’s heavily feature is meat. Cabbage rolls, sausages, and stews (like tocanita) are popular main dishes. Muschi poiana consists of mushroom- and bacon-stuffed beef in a puree of vegetables and tomato sauce. You can also sample traditional Romanian fish dishes, like the salty, grilled carp called Saramura.
When I attended CEPIS Council Meeting last weekend, I had a chance of some culinary adventures and as always, I gladly share them with you:
Restaurant Balkan Bistro:
The Continental Forum Hotel’s restaurant impressed us by the Balkan traditional food. Side by side you’ll also find their Wine Cellar, even in the original cellar of the former Habermann coffee house (built-up in 1876), famous meeting place and symbol of the cultural life from Sibiu at the end of eighteen century.
The atmosphere gives the most ideal choice either for a business meal or a delicious dinner. The day before I attend CEPIS Council Meeting (the reason for my stay in Bucharest), my wife and I had a nice dinner here and we invite you all to join us:
With a 100 seats capacity, Balkan Bistro invites you to indulge in a varied menu consisting of the most delicious specialties from various countries: Albania, Croatia, Greece, Macedonia, Romania, Serbia, Turkey, and a lot more. Guided by their excellent servant Anna, I tried my best to stick to the Romanian style, Bon Appétit (click pics to bigify and enjoy):
Left: Bread with Alioli – Right: Fish & Egg salad
Left: Romanian meet stew (beef, pork, chicken & sausage) – Right: Coffee
La Mandragora:
In the evening after CEPIS’s council Meeting, we all had another culinary adventure. Decadent décor and smart ideas about food have inspired a classy, edgy ambience at this lovely new restaurant that opened in a renovated house in June 2006. Cristi Puiu suggested the name, after his production company, and chose a special place for the restaurant. The house in 29 Mendeleev Street (Bucharest) is where the painter Ștefan Luchian, the flowers master, lived and painted:
Lilac-colored walls, a glittering bar, and gathered drapes are the opening gambit for an evening of superb food. French dishes with a twist are how you might describe the divine creations of German chef Paul Peter Kopij, who plans seasonal innovations and additions to a cleverly sophisticated yet simple menu:
The menu is among Bucharest’s most innovative and I gladly share my dishes with you:
Left: Cream of carrot soup – Right: Red wine, Penfolds Shiraz Cabernet, Australian
Left: French breast of duck in Guinness ale with basmati rice – Right: Crème brûlée and Beignets filled with apple
This was our culinary adventure from our trip to Bucharest. Like I said in my last post, mentioning that I had DianeCA my wife with me, you might agree I have the ability to combine business with pleasure. However, I took a lot more pics and had some more time to explore this interesting, special and historical East European city. So stay tuned – there will be lot more about the contrast in architecture, history and culture as well as to show you spring was on its way!
This post is part of Reiseblogg2010 – A Norwegian Travel Blog Competition.
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