Tag Archives: illustrated recipe

Drink: Pomegranate Molasses & Gin

December 27, 2013 Johanna 2 Comments

kokblog-drinkdiagram

I can’t believe this year is almost over. Time goes quickly when you are busy having fun. 2013 has been great in many many ways.

At the beginning of the year Anna Brones and I started to work and develop recipes for our first illustrated cookbook together. The book is scheduled to be published by Ten Speed Press, Spring 2015.

For the second year in a row I made illustrations for LRF, Lantbrukarnas Riksförbund (a major Agriculture organisation in Sweden) for their yearly brochure. This summer, my illustrations were seen in both Art of Eating (no. 91) and The Foodie Bugle (2nd issue). In July The Culinary Cyclist, with illustrations by me, was published. The book is written by Anna Brones.

In July I was part of arranging the 2nd triennial exhibition Instrument at the old mill in Lövestad, Sweden. Over 30 artists from around the world participated. One of my tasks was to bake 20 loaves of breads for the grand opening of the exhibition and to sew the cover for the catalog.

In the Autumn I illustrated the future of public transportation for SL (public transportation company in Stockholm). And just a few weeks ago I created graphics and illustrated icons for Courtney Carver’s site A Simple Year that launched earlier this month. Another exciting job was to draw an illustrated ginger cookie recipe as a Holiday Card for Tara K. Reddi, vice president of Marlborough Gallery. The card was printed in letterpress.

On top of everything else I have been in the middle of renovating our new place, with periods of times without a proper kitchen and drawing space. I’m quite amazed that I have been able to create and work on so many projects and recipes with all the dust of a major renovation project going on around me. I have to say at times it has been quite extreme, especially when I had to take a more active part in the renovation (e.g. tiling, plastering, sanding, painting, laying and sanding oak floors or just holding the other end of a tape measure etc etc).

After all this I now feel like having a drink. The above illustrated drink recipe is at the moment my absolute favorite drink.

I wish you all a Happy New Year.
Cheers!

Some Pomegranate Molasses links

Muhammara – a spicy walnut dip by Anissa Helou
Pomegranate Molasses Glazed Eggplant by Olga Massov
Homemade Pomegranate Molasses by Cafe Fernando in Istanbul

also check out Walczak&Heiss’ illustrated Cocktails

Hazelnut & Cinnamon Cookies

October 11, 2013 Johanna 1 Comment

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

August 8, 2013 Johanna 7 Comments

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

Pernod & Herb Risotto

June 13, 2013 Johanna 3 Comments

Now, in the beginning of summer, there is not much I can harvest in the garden. But there are a few things like rhubarb, mint, black currant leaves, thyme, sage, oregano, tarragon and parsley etc. The sage and the tarragon are doing well, so the other day they were successfully used in a simple risotto together with some Pernod that I found in my liquor cabinet. The risotto was served with just an apple and carrot salad, however I can imagine it will work as a side dish with many other things.

This is pretty much how I put it together: Start by sauteing some chopped onion at low heat with a generous amount of butter until soft and golden in color. Raise the heat and brown the rice for a bit before adding a little Pernod. When it starts to caramelize pour in enough vegetable stock (homemade) to cover the rice. Add fresh sage and thyme. Stir and feed with more stock whenever you need to until the rice is tender but still a little al dente. The risotto should feel thick and creamy. Add a lump of butter and freshly grated Parmesan. Stir carefully. Remove from heat and let the risotto rest covered for a couple of minutes. Decorate with fresh tarragon before serving.

Later on I will have lettuce, mustard greens, kale, spinach,beans, zucchini, carrots, beets, coriander, dill, strawberries, raspberries, gooseberries, elderflower, black & red currants and many other things in my garden. Down the road there will be wild apples and black cherries. But until then I’m pleased with what I have already.

A Recipe Diagram for Yellow Beet Salad

March 12, 2013 Johanna 4 Comments

A couple of weeks ago David Frenkiel and Luise Vindahl at Green Kitchen Stories asked me to illustrate a recipe for them. As I always enjoy visiting their site the answer was easy. The recipe is a beautiful Yellow Beet Salad with green lentils, sheep cheese, pea sprouts and apricots. The salad has a simple mustard dressing flavored with poppy seeds. I’m already in love with the combination of beets, lentils and sheep cheese. But with the addition of pea shoots, apricots and poppy seeds this dish becomes much richer in flavor and texture. Very inspiring! Read the whole article and get the recipe here.

David and Luise lives in Stockholm, Sweden together with their daughter Elsa. This Spring (in April) their first book, The Green Kitchen will be released in both UK, Australia and US. In the US the book will have the name Vegetarian Every Day. The recipes in the book (and the recipes on their website) are all creations of their own everyday vegetarian cooking.

Some of my favorites from their sites are their Lemon & Coconut Bars and this Spinach Kale Soup with Tahini Dressed Chickpeas.