Danish Design - A Leader in Contemporary Style

Over the holidays I received so many calls telling me how much people loved the Eva Solo and Stelton designed products that they received as gifts. So I decided to write a little bit about the history of Danish design and the companies that I carry on my site.

Both Eva Solo and Stelton are companies based in Denmark and are heavily influenced by local Danish designers. Stelton which was founded in 1960 was focused on bringing stainless steel hollow ware (i.e. platters, salad bowls, etc.) to the retail market. In conjunction with famous Danish architect Arne Jacobsen they formulated a plan for their first line of products. The now famous Cylinda-Line has transformed the functionality of tableware. Since its inception Stelton has grown their product line to five separate series of stainless steel and ABS plastic products. They now have over 20 designers on staff to represents once again one of the most innovative and front-running companies of its kind.

Please browse our site to view the full line of Stelton Designed products. As always feel free to contact us if you need more information on the Stelton line or any of our other lines of kitchen and dining accessories. Click on this link for Stelton.

Eva Solo was launched in 1997 as an offspring of a 60 year old Danish company. Eva Solo has a very distinct style that combines youth with experience. Eva Solo has developed to comprise a unique collection of award winning designs. Each product is created as the center of its own universe, and represents the ultimate combination of functionality and style.

Eva Solo has large variety of kitchen and dining accessories that will add a contemporary touch to your home. Please browse through the site to view the entire collection of Eva Solo. Just click on this link Eva Solo.

Sea Bass with Roasted Vegetables

INGREDIENTS:

4 each 5-6 oz. Sea Bass Filets
12 oz. Cherry Tomatoes (sliced in ½)
8 oz. Snow Peas or Sugar Snap Peas (sliced on the bias)
1 Cup Red Onion (small dice)
8 oz. Shiitaki Mushrooms (thinly sliced)
2 Cups Balsamic Vinegar (reserve ½ cup for marinade)
2 Tbs. Garlic Cloves
1 oz. Thai or Traditional Basil Leaves (thinly sliced)
3 oz. Olive Oil
Salt & Pepper to taste

METHOD:

Start out a day ahead by roasting your tomatoes in 300° oven. Marinate the cherry tomatoes with the ½ cup of balsamic vinegar, ½ of the basil, garlic, 1 oz of the olive oil and season with salt and pepper. Place the tomatoes on a parchment paper lined sheet tray and roast for 45minutes. You can store the tomatoes in the refrigerator for up to 3 days.

You can also prepare the balsamic reduction ahead of time as well. Simply add the vinegar to a pot and allow it to reduce by 2/3. You should store the reduction at room temperature. This reduction has an extremely long shelf life. If you would like to make a larger batch for future uses just increase the original amount of vinegar and reduce by 2/3.


Preheat your oven to 400 - 425°. Make sure that you pat the Sea Bass filets with paper towels to remove any excess moisture. Season both sides of the fish with S & P. Preheat a oven safe sauté pan with 2 oz. of olive oil. When the oil begins to smoke place the fish in the pan. DO NOT touch the fish for 4-5 minutes (this will help prevent the fish from sticking to the pan). Gently flip the fish over and immediately place the sauté pan into the oven. Allow the fish to cook for another 7-8 minutes.

While the fish is cooking sauté the onions, mushrooms and peas in 1 oz. of olive oil. At the very end add the cherry tomatoes and fresh basil. Season with S&P.

Herb Roasted Pork Tenderloin

Roasted Pork Tenderloin w/ Brussel Sprouts and Apples &
Herb Jasmine Rice

Portion Size: Pork 4-5 ounces, 4 ounces vegetables, 3 ounces starch


INGREDIENTS:

4-5 ounces Pork Tenderloin
3 ounces Brussel Sprouts
1 each Apple (large dice)
1 ½ ounce Red Onion (large dice)
1 Tbs. Garlic (thinly sliced)
1 ½ ounces Cherry Tomatoes (cut in 1/2 )
3 ounces Jasmine Rice
2 ounce Fresh Basil
2 ounce Italian Parsley
2 ounce Fresh Thyme
1 each Lemon (zested)
1 tbs Dijon Mustard
2 Tbs. Olive Oil
1 Tbs. Balsamic Vinegar

METHOD:

Marinate the pork with ½ of the fresh herbs, mustard, and lemon zest. Allow the pork to marinade for a minimum of 1 hour (24 hours is ideal).

Preheat the oven to 375 degrees.

Preheat a sauté pan with 1 tbs. of olive oil, season the pork with s + p. Sear the pork on one side. After about 4-5 minutes flip the pork and place the pan in the oven. The pork should cook for a total time of 10-12 minutes depending on the size. Remove from the oven and allow the pork to rest.

In a small sauce pot place 6 ounces of water and the rice. Allow the water to come to a boil and then reduce the heat to a simmer. Cover and allow the rice to cook for 8-10 minutes. You can check the rice fro consistency and add a touch more water if needed. Make sure the rice simmers.

Clean the brussel sprouts of any excess leaves and cut them into quarters lengthwise. Blanch the sprouts in boiling water for about 5 minutes or until tender. Once cooked place the sprouts into an ice bath to stop the cooking process. Preheat a sauté pan with 1 tbs. of oil and sauté the garlic and onions. Then add the apples until tender. Season each ingredient as you add them to the pan. Next you will add the tomatoes and sprouts and cook them with the balsamic vinegar.

Japanese Cutlery - Centuries in the Making

People are always asking me what knives I use in the kitchen. As a professional chef for over a decade I have tried out all sorts of styles, sizes and materials of cutlery . I have used German manufactured knives, as well as French and Japanese knives. I have grown a fondness towards Japanese cutlery due to the fact that they have been making knives/swords for centuries and have pretty much perfected the art.


Japanese knives use only the highest quality materials to produce the sharpest and most durable knives available on the market today. I can talk about all the different manufacturers that create their own unique style of knives and the latest technology that go into each knife until you beg me to stop. I will not bore you with all the minute details. My point of all of this is that you need to understand the basics before you purchase your new knives.

The knives that I sell on my site (http://www.thechefstableathome.com/) were tested by me in a professional kitchen to ensure that I would be able to give my customers the information they needed to make their purchasing decision.

I might as well start out with the Rolls Royce of knives, the Haiku Pro Carbon knives. The Haiku Pro Carbon Knives (http://www.thechefstableathome.com/ProductList.aspx?hd=118) are incredibly sharp and durable, but also require the most attention for upkeep. Each Haiku Pro Carbon knife is handmade in the same traditon as Samurai swords were made centuries ago. The benefits of Carbon steel is that it creates an extremely hard and durable knife that keeps only the sharpest edge. Our Haiku Pro Carbon knives are given an anti rust treatment and then wrapped with an anti rust paper. The Pro Carbon knives will begin to rust if you don't take care of them after each use. Your Pro Carbon Knife will last you a lifetime if you take care of them you should never wash your Pro Carbon knives in the dishwasher to ensure the integrity of the blade. These knives make a great gift for those who appreciate the finer things in life or for the professional chef who needs (or wants) it all.

My choice of cutlery for the everyday chef and home cook is the Chroma Type 301(http://www.thechefstableathome.com/ProductList.aspx?hd=2) knife collection designed by F.A. Porsche ( yes the same guy who designed the cars). This collection is truly like the Porsche cars, with their perfect balance and a beautiful contemporary style. Produced from a single piece of Type 301 steel, this sleek design offers the user great control, balance and feel. Type 301 steel is considered one of the highest quality Japanese steels available. You will instantly fall in love with these knives. I highly recommend the Chroma Type 301 knives over the more well known Global knives. Chroma knives are better balanced and have a more ergonomic handle that leaves you with a more natural fit in your hand giving you more overall control of the knife.

If you are looking for a more traditional style Japanese knife then I would recommend the Haiku or Haiku Damascus knife collection (http://www.thechefstableathome.com/ProductList.aspx?hd=47). These knives are known for their simplistic design and overall function. The Honoki wood handles form to the users hand over extensive use which gives a true custom fit allowing for increased comfort and control. Haiku Damascus knives are 33 layers of stainless steel, only center layer acts as the cutting edge. The layers of the Haiku Damascus knives are repeatedly folded together with different types of stainless steel forge welding until you have 16 thin alternating layers. This allows for an exceptionally sharp edge.

Like I said before I could continue down this path for ever. There are a lot of choices to make when decide to buy a knife. I am here to answer all of your questions to provide the information you need to make the right choice.

Please check out the website (http://www.thechefstableathome.com/) or call me at 1-866-709-2433

Sesame Crusted Halibut w/ Citrus Israeli CousCous

This recipe is very simple to prepare and makes a wonderful dish to serve for a dinner party or for your family. Feel free to use different seafoods like; scallops, salmon, tuna or shrimp.

As always checkout the website (www.TheChefsTableAtHome.com) for professional cookware and beautiful hand-made porcelain china from France.


Enjoy!




Sesame Crusted Halibut w/ Citrus Israeli Cous Cous
and Sauteed Baby Bok Choy


INGREDIENTS:

5 ounces Halibut Filet
1 Cup Israeli Cous Cous
4 ounces Baby Bok Choy (cut in ½ lengthwise)
1 ounce Red Pepper (small dice)
1 ounce Red Onion (small dice)
1 ounce Celery (small dice)
1 Cup Orange Juice
1 Tbs. Fresh Cilantro (washed and chopped)
1 Tbs. Italian Parsley (washed and chopped)
½ Tbs. Butter
1 Tbs. Black Sesame seeds
1 Tbs. White Sesame seeds

METHOD:

Preheat oven to 425 degrees.

Boil 1 quart of salted water and cook the couscous like you would cook pasta. It will take 5-6 minutes to cook the couscous. Once the couscous is tender strain into a colander.

Blanch the bok choy in salted boiling water. Cook for 3-4 minutes or until tender and then place in an ice bath.

Season the Halibut with salt and pepper and coat in the black and white sesame seeds. Preheat a sauté pan with 1 tbs. of olive oil and sear the fish on one side for 5 minutes. Flip the fish and place into the oven for another 6-7 minutes.

Preheat a sauté pan with 1 tbs of olive oil. Add the onions, peppers and celery and sauté until they become tender. Add the couscous, orange juice and butter. Cook until the orange juice has reduced by 2/3. Season with s & p and add the chopped herbs.

Heat the bok choy in a sauté pan with ½ tbs. of olive oil and season with S & P.

Baja Fish Taco with Mango Mojo Slaw

Baja Fish Taco w/ Mango Mojo Slaw



INGREDIENTS:

12 oz. Tilapia
2 each Limes (Juiced)
1each Orange (juiced)
2 oz. Arugula
8 oz. Red Cabbage (Sliced)
6 oz. Napa Cabbage (Sliced)
2 oz. Red Onion (Sliced)
2 oz. Red Pepper (Sliced)
2 oz Mango (Sliced)
2 oz. Cilantro (Washed & Chopped)
2 oz. Parsley (Washed & Chopped)
1 oz. Jalapeno (Seeded and Chopped)
1tsp. Cumin Powder
2 tsp. Chili Powder
1 Tbs. Fat Free Sour Cream
2 ½ tbs. Olive Oil
4 each Flour Tortillas

METHOD:

Prepare the slaw no less than an hour before serving, you may even do it the night before.

In a large bowl place the cabbages, red onion, mango, red pepper, orange juice, lime juice, ½ tbs. of olive oil, 1ounce each of the parsley and cilantro and the chopped jalapeno (depending how spicy you want the slaw to be you can chop the jalapeno with the seeds). Mix the ingredients and season with salt and pepper. Cover and allow to sit in the refrigerator until you are ready to serve.

Marinate the Tilapia filets with 1 ounce of the parsley and cilantro, the juice of one lime, cumin, chili powder and olive oil. Allow the fish to marinate in the refrigerator for no more than 30 minutes.

In a non-stick sauté pan, add 1 tbs. of olive oil and allow the oil to heat up so the fish doesn’t stick to the pan. Remove the fish from the marinade and season with salt and pepper. Place the fish in the pan and sauté for 5 minutes on either side. Once the fish is cooked remove it from the pan and break it up with a fork.

Heat up the tortilla and then add some of the arugula, red onion and then the fish. Place a dollop of the sour cream ontop. Use the slaw for your side dish you can eat 5 ounces of the slaw.

Grilled Watermelon and Herb Salad

I went to the Farmer's Market this weekend just to see what was available. The farmer's market is a great way to find not only great produce and herbs but you can usually get great deals as well. As I was walking through I saw some beautiful seedless heirloom watermelons from Mississippi. I am a huge fan of watermelon and after seeing these my imagination just started going crazy with ideas. Sometimes the best way to create a dish is to go to your local market or grocery store and just walk around to see what is available, this will usually get the creative juices flowing.

My dish was coming together quite nicely. I had watermelon, local honey, mint, basil and watercress. At home I had some pine nuts and goat cheese. I was going to make a delicious grilled watermelon salad with a watercress and herb salad, fresh goat cheese and toasted pine nuts. The dressing is going to be a honey-balsamic vinaigrette. This salad is so easy to make and is wonderful to serve for an outdoor party or even in a family style preparation.

I would serve this salad with a Fume/Sauvignon Blanc or a even a Chardonnay. I hope you enjoy this recipe.

INGREDIENTS:

Yields: 4 servings

1 each - Seedless Watermelon

6 ounces - Goat Cheese

8 ounces - Watercress

1 ounce - Mint

1 ounce- Cilantro

1 ounce - Parsley

1 Tbs - Dijon Mustard

4 Tbs. - Honey

2 Tbs - Balsamic Vinegar

2 Cups - Grapeseed Oil

1 Cup - Pine Nuts (toasted)

Salt & Pepper

METHOD:

The first step is to make the vinaigrette. This can be done a day in advance and placed in the refrigerator until you are ready to plate the salad. First place the honey, balsamic vinegar and the Dijon mustard in a mixing bowl. Slowly whisk in the grapeseed oil to emulsify the vinaigrette. Season with salt and pepper.

Next prepare the watermelon for the grill. While you are preparing the watermelon you can go ahead and get the grill started (you want to make sure that the grill is extremely clean and hot). Alright, now for the watermelon. You can really do this however you like but for presentation purposes I like to cut the watermelon in 1/2" thick pieces and then cut out the center part with a ring mold. If you don't have a ring mold then just cut the slices into a square. Brush the watermelon slices with olive oil and season with salt and pepper on both sides. Place the watermelon onto the grill for about 1 minute and then flip onto the other side. Once the watermelon slices are done place them into the refrigerator to allow them to cool down.

Now you are ready to toast the pine nuts. Place the nuts into a cool saute pan and turn the heat to medium high. You want to continuously toss the nuts so that they don't burn. Once they are golden brown they can be removed from the heat and set aside.

Last but not least we are ready to prepare the watercress and herb salad. Clean the watercress of any excess stems and place into a bowl of cold water. Add the herbs to the watercress and wash away any excess dirt. Remove the herbs and cress from the bowl and allow them to dry on a paper towel. Once the greens have dried you can toss them with the vinaigrette (be sure to leave some of the vinaigrette to drizzle around the plate).

For plating you can really do it however you like. I like to place the watermelon slice in the middle of the plate with the greens placed right on top. Drizzle some of the extra vinaigrette onto the plate around the watermelon and the crumble the goat cheese and pine nuts.

Now you are ready to enjoy!