{"id":525,"date":"2016-02-19T06:30:35","date_gmt":"2016-02-19T05:30:35","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=525"},"modified":"2017-11-10T12:56:01","modified_gmt":"2017-11-10T11:56:01","slug":"vasterbottenkram","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/vasterbottenkram\/","title":{"rendered":"Makal\u00f6st god v\u00e4sterbottenkr\u00e4m"},"content":{"rendered":"

De d\u00e4r riktigt bra recepten som man f\u00e5r till sig ibland. Inte ofta, men n\u00e4r\u2026\u00e5h vilken lycka! Och h\u00e4r \u00e4r ett av dem. En liten kr\u00e4mig klick. Len som silke med en distinkt, men mild smak av V\u00e4sterbottenost. Ser inte mycket ut, men fasen vad gott!<\/strong><\/p>\n

Idag serverar vi den till en k\u00f6ttr\u00e4tt, men det hade lika g\u00e4rna kunnat vara till en stekt abborrefil\u00e9 med massor av dill, eller till nykokt f\u00e4rskpotatis, till r\u00f6dbetor, eller varf\u00f6r inte till en grillad br\u00f6dbit med skivade tomater, bacon och basilika. Den \u00e4r helt enkelt bra till mycket.<\/p>\n

Men idag k\u00f6r vi den till k\u00f6tt. Superm\u00f6rt innanl\u00e5r av \u00e4lgkalv, tunnskivat med massor av gr\u00f6nt fr\u00e5n mina f\u00f6nsterodlingar. \u00c4lskar att frisera och sk\u00f6rda av de sp\u00e4da bladen som ett f\u00f6rsta tr\u00e4ningspass inf\u00f6r v\u00e5r och st\u00f6rre sk\u00f6rdar.<\/p>\n

\"parmesankr\u00e4m,<\/a>
N\u00e5got odlat och n\u00e5got inhandlat. Krasse, \u00e4rtskott, machesallat och r\u00f6dbetsblast \u00e4r uppf\u00f6dda i mitt f\u00f6nster, men egensk\u00f6rd av gr\u00e4sl\u00f6k och dill dr\u00f6jer n\u00e5gra veckor. Om man \u00e4r en ”glaset halvfullt” optimist.<\/figcaption><\/figure>\n

Och jag vet, \u00e4lgkalv ligger inte i var mans frys, men det g\u00e5r faktiskt lika bra med annat k\u00f6tt ocks\u00e5.<\/strong> Viktigt dock att det \u00e4r fr\u00e5n de m\u00f6raste bitarna. T\u00e4nk innanl\u00e5r, fil\u00e9 eller ytterfil\u00e9. Snabblagat och k\u00e4nsligt k\u00f6tt eftersom det \u00e4r s\u00e5 magert.<\/p>\n

G\u00e5r innertemperaturen upp f\u00f6r mycket kommer k\u00f6ttet att bli torrt och h\u00e5rt. Jag brukar k\u00f6ra k\u00f6ttet till 57 grader<\/strong>. D\u00e5 \u00e4r det rosa i mitten och k\u00e4nns tillagat men saftigt. Det d\u00e4r med passande temperatur \u00e4r individuellt. B\u00e4st \u00e4r att testa sig fram f\u00f6r att hitta det egna idealet.<\/p>\n

Vi k\u00f6r p\u00e5 med en liten sm\u00f6rsky till ocks\u00e5. Inget kr\u00e5ngel, fixad p\u00e5 ett par minuter. Det h\u00e4r blir en l\u00e4tt, n\u00e4stan lite elegant k\u00f6ttsallad. Inte alls robust, grytigt, stekigt eller s\u00e5sigt som man kanske n\u00e4r det handlar om vilt. H\u00e4r f\u00e5r ni en annan sida av den fantastiska r\u00e5vara viltk\u00f6tt \u00e4r.<\/p>\n

\"parmesankr\u00e4m,<\/a>
L\u00e4ttsam k\u00f6ttsallad. Innanl\u00e5r p\u00e5 \u00e4lgkalv och v\u00e4sterbottenkr\u00e4m m\u00f6ter \u00e5rets allra, allra f\u00f6rsta sk\u00f6rd.<\/figcaption><\/figure>\n

Jag gick all in och tog fram sprits och tyll f\u00f6r att f\u00e5 de finaste sm\u00e5 ostkr\u00e4mklickarna. Men det kanske \u00e4r \u00f6verkurs. Ni avg\u00f6r.<\/p>\n

Och n\u00e5gon form av potatis kan man naturligtvis ha till. Kika p\u00e5 Tore Wretmans recept <\/a>som jag skrev om h\u00e4r p\u00e5 bloggen f\u00f6r n\u00e5gon vecka sedan. Det passar alldeles utm\u00e4rkt.<\/p>\n

Nu den d\u00e4r klicken, eller kr\u00e4men om man s\u00e5 vill.<\/p>\n

V\u00e4sterbottenkr\u00e4m<\/strong><\/h2>\n
    \n
  • 100 g v\u00e4sterbottenost<\/li>\n
  • 1 dl gr\u00e4dde<\/li>\n
  • 2 \u00e4ggulor<\/li>\n
  • 2- 2 \u00bd dl rapsolja<\/li>\n<\/ul>\n
      \n
    1. Riv osten fint. Koka upp gr\u00e4dden. Ta kastrullen fr\u00e5n plattan och r\u00f6r genast i osten s\u00e5 att den sm\u00e4lter helt. L\u00e5t blandningen svalna.<\/li>\n
    2. L\u00e4gg tv\u00e5 \u00e4ggulor och ostblandningen i beh\u00e5llaren till en stavmixer. K\u00f6r ig\u00e5ng mixern och h\u00e4ll sakta i oljan. Kr\u00e4men blir tjock, blank och alldeles sagolikt god.<\/li>\n
    3. Servera den till exempel tillsammans med supertunna skivor viltk\u00f6tt, och sp\u00e4da gr\u00f6na blad, \u00f6rter och skott. Dessutom en enkel sky p\u00e5 1 dl vatten, 1 msk koncentrerad kalvfond och 30 g sm\u00f6r. Koka upp och s\u00e5 var det klart.<\/li>\n<\/ol>\n

      Det h\u00e4r \u00e4r en r\u00e4tt som g\u00f6r att det k\u00e4nns som om v\u00e5ren kliver in genom d\u00f6rren en liten stund. \u00a0Och visst \u00e4r den p\u00e5 g\u00e5ng. Den d\u00e4r dova skogstystnaden \u00e4r alldeles borta. F\u00e5glarna sjunger upp, lite tveksamt \u00e4n, men de \u00e4r definitivt p\u00e5 g\u00e5ng.<\/p>\n

      Hasseln b\u00f6rjar sl\u00e4ppa ut sina h\u00e4ngen och ja n\u00e5got har tvekl\u00f6st h\u00e4nt. Eller vad s\u00e4ger ni? Har ni sett n\u00e5got? Finns det n\u00e5gra hoppfulla tecken d\u00e4rute att dela?<\/p>\n","protected":false},"excerpt":{"rendered":"

      De d\u00e4r riktigt bra recepten som man f\u00e5r till sig ibland. Inte ofta, men n\u00e4r\u2026\u00e5h vilken lycka! Och h\u00e4r \u00e4r ett av dem. En liten kr\u00e4mig klick. Len som silke med en distinkt, men mild smak av V\u00e4sterbottenost. Ser inte mycket ut, men fasen vad gott!<\/p>\n","protected":false},"author":152,"featured_media":526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64,317],"tags":[216],"yoast_head":"\nMakal\u00f6st god v\u00e4sterbottenkr\u00e4m - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Ibland h\u00e4nder det. Man lagar till n\u00e5got som \u00e4r lite b\u00e4ttre \u00e4n det mesta. En kulinarisk lycktr\u00e4ff helt enkelt. Testa en makal\u00f6st god v\u00e4sterbottenkr\u00e4m.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogg.land.se\/skog-till-bord\/vasterbottenkram\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Makal\u00f6st god v\u00e4sterbottenkr\u00e4m - Skog till bord | Katarina Ekestr\u00f6m\" \/>\n<meta property=\"og:description\" content=\"Ibland h\u00e4nder det. Man lagar till n\u00e5got som \u00e4r lite b\u00e4ttre \u00e4n det mesta. En kulinarisk lycktr\u00e4ff helt enkelt. 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