It's unexplored, and even though it's perceived as healthy, hearty and exotic, not too many people really know what Scandinavian food entails," [Morten Sohlberg] says. "It's also not as easily definable as, say, Italian food with its pizza and pasta. Then again, of course, IKEA has done much to educate Americans about Swedish meatballs. "The task of creating a new recipe with cod and lingonberries became quite an experience. We initially tried traditional Scandinavian tastes like dill and parsley, even ventured into new ground with cilantro or watercress. We felt that the lemongrass not only brought out the flavors of the other ingredients, but complemented the sweet and tart experience of the lingonberry itself in a perfect way," Sohlberg explains. "I think if the waiter is happy, it...
[Marcus Samuelsson] is not only a chef, but an entertainer with a nose for business, too. He's been featured in numerous publications, and appeared on ABC's "Good Morning America," Martha Stewart Living Television, CNN and The Food Network. He's written a handful of cookbooks, including "Aquavit and the New Scandinavian Cuisine" and "Streetfood." And later this fall he will bring advice to the cooking impaired through "Inner Chef," a new cooking show on the Discovery Home Channel in which we'll see Samuelsson enter the homes of ordinary people, teaching them the secrets behind a perfect meal as well as passing along some secrets on how to use the kitchen in new ways. The first show, in a series of ten, will air November 12th. Let me say this. My advice would always be to listen to your...
[Marcus Samuelsson] is not only a chef, but an entertainer with a nose for business, too. He's been featured in numerous publications, and appeared on ABC's "Good Morning America," Martha Stewart Living Television, CNN and The Food Network. He's written a handful of cookbooks, including "Aquavit and the New Scandinavian Cuisine" and "Streetfood." And later this fall he will bring advice to the cooking impaired through "Inner Chef," a new cooking show on the Discovery Home Channel in which we'll see Samuelsson enter the homes of ordinary people, teaching them the secrets behind a perfect meal as well as passing along some secrets on how to use the kitchen in new ways. The first show, in a series often, will air November 12th. Let me say this. My advice would always be to listen to your ...
In a Sweden where one in five citizens has roots in another part of the world, it is not as surprising as it once might have been that the leading star of Scandinavian food culture in America, Marcus Samuelsson, has his roots in Ethiopia. He grew up on Sweden's west coast, and his Swedish is perfect, albeit laced with a hefty Göteborg dialect; he enjoys time in the forest, picking wild mushrooms and berries; he truly enjoys the salty aspect of Scandinavian food; and he likes the simplicity of Nordic design. He plays soccer as often as he can, these days in Central Park, and possesses that genuinely Scandinavian trait of not letting anything go to waste-a frugality he picked up from his grandma in the kitchen while forming his first ideas on cooking. Marcus, linguistically and culturally...
Combine kosher salt, sugar, fennel seeds in bowl and stir to combine. / 2. In a non reactive casserole dish sprinkle a thin layer of salt mixture. / 3. Place salmon loin on salt mixture, cover with remaining salt mixture. / 4. Place dill atop salmon and sprinkle cognac evenly over salmon. Cover and refrigerate for 36 hours. / 5. After 36 hours remove salmon loin from cure. Brush excess cure off of salmon. / 6. Place salmon onto cutting board and cover top and bottom with chopped dill. / 7. Turn oven onto lowest possible setting - should be 1250F. / 8. Thinly slice salmon and lay out onto cookie sheet. / 9. Place salmon in oven and allow to dry out. Place peanut oil in high sided 2 quart pot and heat to 325°F. / 2. Season salmon with salt and white pepper, sauté in olive oil for 3 ...
.../ 3. While salmon is cooking dip avocado into tempura batter and gently place i...
Tina Nordström is only 32 years old but she has already sold over one million copies of her books and created six seasons of Scandinavia's most popular food series for television. In September 2005 Tina will make her debut on American television with the first of a series of programs called "New Scandinavian Cooking," which will initially be broadcast on Channel 13 in New York. The cheese Tina makes in Vemdalen is not your everyday Swiss or cheddar, but a special concoction called "messmör," which is dark-colored and slightly sweet. During the Christmas season, Tina journey's into Sweden's mountainous heartland, to Dalarna. Dressed in a folk costume inherited from her grandmother, the youthful, charming cook takes an active part in the festivities, even the bizarre "Frog Dance" that is ...
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