John StoreyPlaj

Plaj San Francisco

John StoreyPlaj
Plaj             San Francisco

Plaj is a jewel of a restaurant in the Civic Center district of San Francisco owned by Roberth and Andrea Sundell. Nestled in the Inn at the Opera Hotel, this amazing chef gives us a look at the beauty and complexity of Scandinavian food.

 

 Raraka & Caviar   

Raraka & Caviar

 

 Rhubarb & Raspberry Yogurt with Bay Leaf Meringue   

Rhubarb & Raspberry Yogurt with Bay Leaf Meringue

 

 Tartare of Elk & Beets

Tartare of Elk & Beets

 Haverboll: Oatmeal Chocolate Balls   

Haverboll: Oatmeal Chocolate Balls

 

 Smoked Fish Croquettes 

Smoked Fish Croquettes 

 White Asparagus with Summer Truffle

White Asparagus with Summer Truffle

 Taste of Herring   

Taste of Herring

 

 Summerset Oysters with pickled Elderberry   

Summerset Oysters with pickled Elderberry

 

 House Made Bread

House Made Bread

KUMLE

Potato Dumplings or Kumle in Norway, compare to Italian Gnocchi. As you can see in the video Kumle has the added feature of being stuffed which adds complexity and interest to a rather bland food, the lowly potato. Without further ado here is the recipe.  

Ingredients:

1 raw Potato

180 grams (6 ozs.) cooked Potato

60 Grams (2 T) All Purpose Flour

1 Egg Yolk

Filling:

25 grams (1.5 T) Shallots diced

25 grams (1.5 T) Red Onion diced

10 grams  (.5 T) Chives Chopped

Spices: Salt, Black Pepper, Cloves and Allspice to taste

 

Method: Mix together the raw potato, cooked potato, flour and the egg yolk and knead into a ball. Divide into 5 

balls. Saute the onions in some canola oil until soft. Combine with the chives for filling. Stuff filling mixture in the balls and seal. Cook in boiling salted water until they float, about 7 minutes. Serve topped with sauteed wild mushrooms and lingonberry.