Archive | November, 2010

FISHDISH.Fresh tilapia with collard greens, eggplant & squash in taste-explosion Asian sauce

30 Nov

A very simple and delicious dish.

You need

1/2 straw lemongrass

4 garlic cloves, finely chopped

2 cm ginger

1/2 bunch of collard greens, cut into 4 cm pieces

1/2 medium squash

1/2 medium eggplant, diced

2 tbsp oyster sauce

1/4 cup water

2 tbsp fish sauce

1 teaspoon hot soy bean paste

1 teaspoon black bean garlic sauce

juice of 1 lime

1/2 cup cilantro leaves

4 tablespoons sesame seeds

1 tablespoon sesame oil

1 tablespoon ground cumin

1/2 lb tilapia

1 tomato, sliced

1. Slice the tilapia

2. Heat up oil in a pan. Add the cumin and the sesame seeds and roast it for two minutes.

3. Add the  eggplant,lemongrass and squash, fry for three minutes

4.Then, add the garlic, ginger and fish and fry for three minutes

5. Add the collard greens and the tomatoes,fry for two minutes.

6. Add the sauces,water and cilantro and mix properly. Lower the heat and let it cook for a short while.

7. Serve with rice or noodles. ENJOY!


ITALIAN: Tunafish collardgreen herb sauce with lemon pappardelle

29 Nov

A little more luxurious tuna fish pasta. Incredibly yummy. A-must try!

4 servings

you need

250 g papardelle (preferably trader joe’s lemon/black pepper papardelle)

1 cup of sage leaves,parsley leaves and rosemary. Equal parts.

1 yellow onion

4 garlic cloves, finely chopped

1 cup sliced green cabbage

1/3 bunch collard greens, cut into 2 cm slices

2 cups sour cream

1 cup water

1 teaspoon ground cumin

1 can good tuna

1 red chili

1 tomato

1 tablespoon black pepper

2 teaspoons sea salt

3 tablespoons balsamic vinegar

Olive oil

1teaspoon sugar

1. Chop the onion as shown in the picture.

2. Cut the tomato into cubes as shown in the picture. Chop the chili finely. Chop the herbs roughly.

3. Boil the papardelle al dente

4. At the same time, heat up oil in a pan, high heat

5. Add ground cumin, 1 teaspoon salt, onion, chili,tunafish and herbs

6. Fry for five minutes then add the collard greens, garlic,tomatos and the green cabbage

7. Fry for three minutes, when the veggies seem to be done, add the water, pepper, rest of the salt and herbs, sugar and balsamic vinegar.

8. Lower the heat and let it stand for five minutes. Then add the al dente papardelle to the sauce and let it cook for three minutes.

9. Serve

From left to right; upper side; sliced green cabbage, sliced collard greens, chopped onion

Lower side; herbs (sage, parsley, rosemary) sliced jalapeno, chopped tomato, finely chopped garlic, chopped onion

WOODSTOCK WEEKEND – thanksgiving cooking

29 Nov

This weekend of thanksgiving I was at my dear friends house in Woodstock. She cooked lovely food, only using farmers market ingredients; here are some pictures

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Behind the scenes; a look in the youngNYChefs-Bible.

27 Nov

Planning and structuring workshops, inventing recipes and writing stories requires a lot of work and good planning when you are full-time employed. In order to get as much time possible for this project, I carry a little blue notebook where all the ideas come to life. It contains everything – TV-ideas, internet ideas, recipes, stories e.t.c. It is the youngNYChefs Bible.

Below, you see some of the work.

EXCLUSIVE WEEKEND BRUNCH SPECIAL: The super-success feta cheese cream

26 Nov

Of all the recipes I have taught the people on the workshops, this has been one of the most appreciated ones. Now it is exclusively published for everyone! It is an awesome spread to have on sandwiches in the morning, a great dip for chips, a great compliment to fish, meat and pasta dishes – as you understand it is totally awesome.

Here it is.

Home-made greek feta-cheese cream

Hemgjord fetaostcreme

1 package greek feta cheese

1 garlic clove

Olive oil

20 leaves of basil

2 tablespoons sour cream

  1. Mush the feta cheese in a bowl
  2. Chop the garlic clove finely
  3. Chop the basil leaves roughly
  4. Add basil, garlic and sour cream in the bowl with feta cheese.
  5. Stir properly so it gets to be a cream. At the same time as you are stiring, pour olive oil in the bowl.

The olive oil makes the feta cheese cream last longer. So add olive oil then and then to the feta cheese if you store it in the fridge..

The epic key – the ALIEN sauces you need in order to be able to make EVERYTHING.

24 Nov

As I have heard, many of you are wondering what the sauces are I am using. To you, names  as “Hoi Sin sauces” and “Black bean garlic sauce” might sound like words in an ancient greek . But the fact is, these sauces are easy to find and easy to use.

When you have them, you will be able to make almost everything. I suggest that you, whether you are a student, grandmother, mother or kid, take your time to go and buy these sauces one day. Because, it is an investment that unfolds new tastes and the key to many of the recipes on this blog.

For those of you living in NYC, go to chinatown and 137 Hester street to Hong Kong market – the cheapest and best supermarket in town. They have tons of shelves with sauces and you might discover more than these particular sauces. They also have an insanely wide selection of vegetables, seafood,vegetarian food e.t.c. It is paradise. From now on, a new series will be published on this website, telling about one sauce a week – the history, ingredients, usage e.t.c. Soon we will also publish the”STUDENT SURVIVAL KIT”. KEEP YOU EYES OPEN!

The winning 2010 sauce team; from left to right; Sesame oil, KIM LEE Rice vinegar, LEE KUM KEE Black bean garlic sauce, LEE KUM KEE oyster sauce, Nhing Chi hoy soy bean paste,  Koon chun sauce factory HOI SIN SAUCE, and to the far left the legendary, epic, always winning sauce which is said to contain the fifth taste umami – SQUID BRAND FISH SAUCE.

Farmers market/thanksgiving special: Carrot/roasted pumpkin soup with an exotic touch, served W feta cheese cream and Indian-style roasted/fried pita bread

23 Nov

This is a recipe that has great success everywhere and every time I serve it. It is the favourite of the kids as well as the adults. It is easy to make and a good parent recipe where you can include your kids in the cooking. It is very tasty and an ideal party recipe, easy to make for a lot of people. The carrots and pumpkin are ingredients you easily find at the farmers market this time of the year. This dish has a hint of spicyness, but is very creamy and soft due to the carrots and coconut miilk. The roasted taste from the pumpkin is often easy to distinguish

The soup
6 servings
you need
1 can coconut milk
6 big carrots, cut into pieces
6 slices pumkin (or 1 can organic pumpkin)
Olive oil
2 tbsp mae ploy green curry paste
6 tbsp fish sauce
2 garlic cloves, finely chopped
3 cm ginger, finely chopped
1,5 tablespoons whole cumin
a hand blender
3 lime leaves
2-3 liter of water
Juice of 1 lime
1 cup cilantro leaves (for garnishing)
1 cup roasted pumpkin seeds and sesame seeds (mixed, for garnishing)

1. Heat up the oven on 400 degrees Fahrenheit. Put the slices of pumpkin on a shetray with parchement paper. Sprinkle olive oil, some pepper and salt on top of the pumpkin slices and when the oven is hot, put them in. Leave them for aprox 15-20 minutes.
2. Heat up oil in a sauce pan.
3. Add the cumin and the curry paste when it is hot and stir. Fry for three minutes.
4. After that, add the carrots, garlic and ginger and fry for three minutes.
5. Then add the water and the lime leafs.
6. Let it cook until the carrots are softer.
7. Now, the pumpkins should be done. Take them out of the oven and scope out all the meat into the sauce pan.
8. Mix everything with a sauce mixer and add the coconut milk and fish sauce. Stir properly and let it cook on low heat for aprox 7 minutes. If the taste is not rich enough, add more fish sauce.
9. Pour into bowls and garnish with roasted sesame seeds/pumpkin seeds and fresh cilantro leaves.
10. Serve with Indian roasted/fried bread and greek feta cheese cream.

Indian roasted/fried bread
you need
1 pita bread/person
1 tablespoon butter/person
1/2 tablespoon garam masala/person
1/2 teaspoon salt/person
1 teaspoon roughly ground pepper/person
1 tablespoon whole cumin/person
1 teaspoon sesame seeds/person

1. Heat up the butter in a pan. When it is brown, add the spices.
2. Put the bread in the pan, turn it and rub the spices in. Fry for 3 minutes on each side. It is done when it has got a brownish surface.
3. Cut it into triangles and serve with the soup

Marinated Tuna cocktail

23 Nov

1 lb raw tuna cut into cubes
1 teaspoon sesame oil
juice of 1 lime
1 cup cilantro leaves
1 teaspoon rice vinegar
1 tbsp fish sauce
1 tbsp tamari

1. Chop the cilantro.

2. Mix everything and marinate it for 30 minutes. Serve.

Stir fried/steamed cod with green cabbage asian style

22 Nov

4 servings

you need

2 lbs of cod filet

4 garlic cloves, roughly chopped

5 cm ginger, finely chopped

1/2 cup sliced cabbage

1 tablespoon sesame oil

1 jalapeno, chopped

1 tablespoon oyster sauce

1/2 tablespoon ground cumin

1/2 tablespoon mae ploy green curry paste

3 tablespoons sesame seeds

3 tablespoons fish sauce

2 tablespoons oyster sauce

juice of 1 lime

1 teaspoon rice vinegar

1/2 cup water

1 spring onion, chopped

1/4 cup cilantro leaves

1. Heat up oil in a pan. Add the whole cumin, jalapenos and thaicurry, fry for three minutes.

2. Turn the fish in sesame seeds and add fry it in the oil for 3 minutes on each side

3. Add the cabbage, cilantro, ginger garlic. Fry for 3 minutes

4. Add the rest of the ingredients. Let it cook for 10 minutes (or, if the cod gets done earlier, not that long)

5. Serve over rice

ITALIAN:Amazing super-easy tomato sauce

21 Nov

This was the dish I always made when I started to cook. It was first introduced by my mom one day when she was coming home late from work and I have continued to make it ever since. Not only because it is fast and convenient to make, it is very fresh and tasty – and always appreciated. Serve with a good papardelle/tagiatelle and pecorino romano.

4 servings

you need

5 tomatoes

1 tablespoon sambal oelek (chili paste)

1 teaspoon sea salt

fresh basil

3 garlic cloves, roughly chopped

1 tablespoon balsamic vinegar

olive oil

1. Cut the tomatoes into cubes

2. Heat up olive oil in a pan

3. When it is hot, add the sambal oelek and let it fry for two minutes

4. Then add the garlic

5. Add the tomatoes

6. Fry on pretty high heat for five minutes

7. Lower the heat, add salt and balsamic vinegar and let it stand for 4 minutes.

8. Serve

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