Nordic cooking is simpler than you think. As this Swedish chef says, all you need is a wood fire and an iron pan to make these recipes from his book, Food From The Fire
Before the arrival of the electric cooker, fire, wood and iron were the holy trinity of the Swedish kitchen. I grew up in Järpen, a small village in the north of Sweden. My parents would take us to the mountains, and we’d cook over a fire pit. As a young chef, though, I became passionate about Italian olive oil, French braised chicken and molecular gastronomy – serving dishes, in my first restaurant, such as “asparagus clouds”. I could hardly have got any further away from the rustic slow cooking of the Jämtland forests.
And then I spent the summer of 2011 with my family in a cabin on the island of Ingarö in the Stockholm archipelago. My wife Katarina had just had our first child, our son Vinston. I wandered around on the island and pondered, like a gloomy character from a Bergman film staring at the trees, and remembered the open-fire cooking of my childhood. I chopped down some of the birches I had stared at and made a fire pit. For the whole summer, it was our family kitchen – it never went out. Most of the time we grilled in the usual way, on a grate, but one day I didn’t have enough patience and just whacked a cast-iron pan straight into the flames. The fire sizzled and sparked around the pan; the force of the heat knocked me back; and the flavours of the food … what depth! The image of an analogue fine-dining restaurant developed in my mind, a place where everything was cooked over fire, like in the old days.
from Food & drink | The Guardian http://ift.tt/2sOZBXh