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.