Tag Archives: food illustration

Ceviche with Mango and Avocado

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Ceviche has been one of those dishes I have wanted to make for a very long time. And now I can’t stop. I like it as the illustrated recipe above, which has a great balance of spice and fruitiness. I have tried other versions as well but this one is so far my favorite.

My recipe is based on a ceviche I was treated to on my last day of 2013. The host made it with cod, which was excellent and he also included freshly cooked shrimps, which I haven’t. The lime ratio I got from Michael Ruhlman’s gorgeous looking Red Snapper Ceviche recipe as it sounded like a good measure. My recipe suggests monkfish but it works with any other white firm sea fish such as cod, tilapia, halibut etc.

1 lb (about 1/2 kg) fresh monkfish*, whole or fillets
1/2 cup (120 ml) lime juice (4-6 limes, dep. on the fruit’s juiciness you might need more or less)
1/2 shallot
one jalapeño
one mango
one avocado
cilantro
salt

If not using fillets, bone and remove skin from the fish. Rinse. Cut the fillets into small pieces (approximately 1/2″ cubes). Chop the shallot very fine.  Place fish and shallots in a bowl and cover with lime juice. Make sure everything is evenly coated. The process can go quite quickly and some say it may be done in 10 minutes. All depends on how thin or thick your pieces are. I often let it marinate for 2-3 hours before I serve it. During this time, keep it cool in the refrigerator. You may check on it and stir it around a little every so often. When ready, the fish should be white and not translucent.

Just before serving: remove the seeds and chop the jalapeño finely. Cut the mango and avocado into small cubes. Place everything including the fish in a large serving bowl. Season with salt. Decorate with plenty of fresh cilantro. Serve with tortilla chips or as I sometimes do, thin knäckebröd.

* To be on the safe side it’s a good thing to get frozen fish or even freeze the fish for 2 – 3 days before making ceviche. The freezing will kill any possible parasites in the fish. I have had good results both ways. Please note that the fish, frozen or not still has to be of good quality. Here is an old article at New York Times about it.

Before buying any fish check with Seafood Watch for the most sustainable options.

*

Other ceviche recipes
Swordfish Ceviche with an Asian Flair by Winnie Abramson at Food52
Sea Urchin Ceviche by norecipes

Hazelnut & Cinnamon Cookies

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kokblog_hazelnutcoockie-2

As you’ve probably noticed I haven’t been posting articles for a bit – which is a good sign I’ve been drawing other projects. Anna Brones and I have now almost finished our first draft for our book (scheduled to be published in Spring 2015). So if I haven’t been in the kitchen developing recipes I’ve been at my drawing table drawing them (or on a ladder patching and painting walls for my new home). In late July the book “The Culinary Cyclist” by Anna Brones was published. The book is illustrated by me and it’s for sale here in my SHOP. I also have many other drawing projects that I will share with you when the time is right.

Autumn is here and I don’t know about you but I think its a perfect time to crawl up on the couch with some cookies and a book.

Hazelnut & Cinnamon Cookies
35 cookies
5 oz (140 gram) butter
1/3 cup (67 g) brown sugar
2/3 cup (95 g) raw hazelnuts
1 cup (140 g) all-purpose flour
2 teaspoons cinnamon

Turn the oven on to 350°F (175°C).
Toast the hazelnuts in a skillet. Blend them roughly in a food processor (or chop them into tiny pieces).
Mix together hazelnuts, sugar, butter, flour and cinnamon in a wide large bowl or directly on top of the counter. Work all quickly together with your fingertips (or with a knife) into a dough. Form two separate 7″ long rolls, about 1″ in diameter. Let the dough rest in the fridge for at least 30 minutes.
With a sharp knife, cut about 18-20 slices to each roll. Bake for 12-15 minutes or until they are a nice color. Let the cookies cool separately from each other on a flat surface before storing them in sealed containers. The cookies can also be stored in the freezer.

Want more cookies… Coconut Macaroons

Slow Roasted Pork with Caraway Seeds, Prunes & Chili

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My favorite meat this summer is this simple slow cooked pork shoulder. Its perfect as there is almost no work to it. In the oven the meat takes care of itself while I work in the garden, draw or just enjoy the sunshine (in the shade).

Rub about 1 kilo (enough to feed 4-6 people) with caraway seeds, salt & pepper. Mix together prunes, dark sugar, a little water and chili in a food processor (I use dried chilies such as ancho or pasilla, pre-soak in hot water until soft). Spread the paste all over the meat. Bake the meat at 125°C (just above 250°F). After 1 hour you can place onion wedges and whole cloves of garlic to the side of the meat. Add some water to the bottom of the pan so it doesn’t get stuck. Baste the meat now and again. After about 5-6 hours the meat is probably ready, it should feel soft and almost fall apart if you poke a fork in it. The onions by this time are gorgeously caramelized.

Slice or just pull the meat apart with a fork. Serve together with the caramelized onions, a tomato sauce*, salad and bread (such as homemade tunnbröd, soft Swedish flatbread).

* I make a simple sauce by roasting fresh tomatoes, garlic, onion and chili. Mix in a blender together with herbs, such as oregano or sage. Season with salt & pepper and a little sugar. See also  Kinna Jonsson’s article about tomato sauce (in Swedish).

You may also like this post, Akvavit Cured Pork Belly

Jansson’s Temptation

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Introduction to the Swedish Classic: Jansson’s Frestelse
by Anna Brones

Translating Janssons frestelse is always a funny thing. It doesn’t quite have the same ring to it in English. But if anything, this dish sticks true to it’s name: tempted you will be.

Commonly part of the Swedish Christmas table it’s a classic dish that also makes its way onto the menu at Easter. In true Swedish fashion, the gratin-style potato dish is full of cream and butter; there’s no better way to eat potatoes. A traditional dish that’s sure to tempt everyone at the table.

Jansson’s Temptation
serves about 4

8 big potatoes
1-2 yellow onions
about 20 Swedish cured sprats*
1 ¼ cream or half and half
salt (but just if necessary the sprats can be very salty)
handful bread crumbs
butter

Peel the potatoes and cut them in thin strips. Slice the onion thinly. Saute the onion in a little butter until they soften. Layer the potatoes and the onions in a baking dish. Open the tins of anchovies and poor the juice over the potatoes. If you want the anchovies in smaller pieces cut them into halves and divide them over the potatoes. Pour half of the cream over. Sprinkle some bread crumbs and divide small lumps of butter over the dish. Bake in the oven at 440°F (200°C) for about 45 min. Just before it’s finished baking, poor over the rest of the cream.
In Sweden they serve it with beer or milk!

* In Sweden they call this fish type of cured fish ansjovis but its not real anchovies (which is called sardeller in Swedish). I, Johanna have cooked Jansson’s with anchovies without knowing it wasn’t correct. Its tasty and flavor full BUT but doesn’t get the correct flavor. We really recommend to get get hold of some Swedish cured sprats. IKEA sells them as skarpsill at IKEA.
(the recipe was adapted by Johanna Kindvall from the Swedish cook book Vår KokBok)

This article was originally published on Foodie underground on 29 March 2013. 

So who is this guy Jansson? Some say the dish got its name from the opera singer Pelle Janzon who happen to be a great gourmand.

 

Pickled Mustard Herring

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KINDVALL-herring_updated

This year I will be celebrating midsummer here in NY. Midsummer is the day when Swedes like me celebrate the longest and brightest day of the year. We eat plenty of herring, new potatoes (that you buy freshly picked and dirty), aged cheese on “knäckebröd“, drink aquavit and sing songs. The dessert is always strawberries which are often eaten plain with just a little sugar and cream (either whipped or mixed with milk.) Some make creamy strawberry cakes while I serve mine with dark chocolate cake and whipped cream.

For practical reasons the midsummer holiday is always on the Friday closest to the actual summer solstice day which this year will be on Friday the 22nd of June.

The traditional herring you eat for midsummer is Matjes. It’s an excellent herring typically spiced with sugar, allspice, cinnamon and cloves. Traditionally you eat this type of herring with sour cream topped with chopped chives and new potatoes & fresh dill. I love this meal so much that I keep eating it throughout the whole summer.

Other common flavors are mustard, onion, lemon or dill herring. More rare or rather unexpected flavors are tomato, garlic or curry herring (not my cup of tea though). You can find these different types at any supermarket in Sweden or more homemade styles in most Swedish fishmongers.

If you can get hold of fresh herring, the best experience is to cure and flavor herring yourself. This can be a tough task if you are outside Scandinavia. In New York City I have only seen fresh herring a couples of times. In the city it’s possible to find simple cured herring in vinegar. You don’t really need to do anything if you find this kind of herring but with just a few simple additions like mustard and dill you will raise this fish to another level (see below).

the cure
(if you can get hold of fresh fish otherwise skip this part)

  • about 1 lb filets of fresh herring*
  • ½ cup white vinegar (6%)**
  • 2/3 cup water
  • 2 tablespoon sugar
  • 2 tablespoon salt

Rinse the herring in cold water. If you like you can skin the herring but I normally do that after the cure as it gets off easier then. Mix the white vinegar together with the salt and the sugar. When the sugar and salt are totally dissolved in the liquid add the water. Place the herring in a bowl and pour the vinegar mixture over. Set aside in the fridge for about 24 hours. Stir in between to make sure that all fillets gets properly cured. Its done when all fillets have become white in color.

Let the fillets drain properly in a strainer while you prepare the sauce. Remove the skin with your fingers or use a knife to peel it off. Cut the fillets with a scissor into bite size pieces.

mustard herring

  • about one lb cured herring(as above or get simple herring in vinegar. Only use the herring pieces, removing all liquid, onion, etc.)
  • 3 tablespoons sweet mustard
  • one tablespoon dijon mustard
  • one tablespoon brown sugar
  • one teaspoon sherry vinegar (apple cider vinegar works as well)
  • 50 ml sunflower oil (or other neutral vegetable oil)
  • ½ cup dill
  • one shallot

for decoration
chopped chives

Mix together mustard, sherry vinegar and sugar. Add carefully the  oil drop by drop while stirring. Chop the shallot and dill finely and add it to the sauce. Season with salt and freshly milled black pepper. Place the herring pieces into the sauce and stir carefully around so the sauce gets around the fish evenly. Let the fish rest for a couple of hours, preferably 24 hours but I can never wait that long. Before serving chop the chives into 1/4” pieces and sprinkle on top. Serve the herring with new potatoes or just on dark rye bread with sliced boiled eggs. Enjoy!

* It’s not impossible to fillet the fish yourself but you need some practice. This is one way: Cut off the head and tail. Open up the stomach with a small knife (or even your fingers) to take out the innards. Make it as clean as possible. Now comes the tricky part where you use your thumbs to loosen the backbones by pressing your thumb under it. When it starts to loosen grab the top of the backbone and pull it off. You now have both fillets connected together. Remove the fins with a scissor and rinse the fillet in cold water. You will get a hang of it after some practice. If you think this is too messy, just ask your fishmonger to do it for you.

** If you only find 5% white vinegar you should use a little less water.

Before buying any fish check with Seafood Watch for the most sustainable options.

Thei article was originally published at EcoSalon on 19 June 2012.