kimistyle goes live!! brings Modern Swedish Cooking to American Kitchens

August 21, 2007, BOSTON, MA ? As Americans we have become more and more adventurous in our culinary exploration. We?ve discovered the secrets of the Mediterranean diet, the flavors of Ethiopia, the recent explosion of Indian cuisine in the U.S. and delicacies from the deepest reaches of South America. But there?s still so much more for us to taste and discover, not the least of which is the vast variety of culinary masterpieces found in Scandinavian cooking., the new online venture of American born, but Swedish-at-heart culinary expert Kimi Eklund, unleashes the vast variety of recipes and flavors inherent in Northern European cooking for the everyday cook.

So much more than a recipe database, offers users more than can be found in any cookbook. It is quite simply the virtual complete Scandinavian and European cooking and lifestyles experience. Hundreds of recipes accompany instructional videos, shopping lists, Kimi?s cooking philosophies, tours through Sweden, historical facts and so much more. This affordably priced membership site offers so much more content than can be found in most cookbooks on the market.

Some of the information users will find at includes:
? Recipes for everything from appetizers to desserts
? Instructional videos for the most popular recipes on the site
? Virtual culinary tours with Kimi as host which will introduce users to a whole new world of eating and drinking Scandinavian style
? Kimi?s kitchen essentials
? Entertaining tips for favorite occasions
? Wine pairings for different Scandinavia and European dishes and flavors

?The cookbook is irreplaceable,? says Kimi. ?But I believe that today?s cooks often turn to the Internet first to find their recipes, so my goal is to use that medium to serve the market. We offer tried and trusted printable recipes that can be viewed online 24/7 along with instructional videos, shopping lists and so much more! Best of all, kimistyle is interactive, so members can email me with their questions, comments or concerns!?

Whether looking for a quick recipe for dinner with family or friends or a more intimate tour through Kimi?s culinary background, member?s experiences will be met with practicality, versatility and ease of use.

The annual fee to join is $49.95, but we invite members of the media to explore with full access by logging on with the following information:
Password: flavor

About Kimi Eklund

Inspired by a French chef, Kimi Eklund?s love for everything culinary began at an early age. She moved to Sweden after meeting her Swedish husband and it was on the fishing village of Sm￶gen, Sweden, managing a large summer resort called ?Magasinet?, where Kimi learned the finesse of traditional Swedish cuisine. While overseas, Kimi perfected many of her classic Scandinavian recipes which would later end up on the menu of her Salt Lake City restaurant, ?Absolute!? Kimi, along with husband Staffan, has spent the past 20 years tempting the taste buds of their restaurant guests including the King & Queen of Sweden. In the states Kimi has continued her culinary quest working closely with both Scandinavian & American Chefs in creating a fabulous new assortment of modern Scandinavian specialties.

Kimi's passion for food and travel continuously keeps her focused on new culinary trends, traveling all over the world, discovering new flavors and ingredients which she incorporates into her cooking. In conjunction with, she?s launched her kimistyle herb & spice line, cooking DVD's and is currently at work on her first book of Scandinavian-inspired recipes.

Sample Recipes from kimistyle

Canary Melon with Arugula & Citrus Vinaigrette
(4 servings)

As fall approaches, we often find ourselves eating heartier dishes, like stews and roasts! So I thought I would create a salad that lends itself to fruit we can purchase year round, still offering fresh flavors, but with a lighter twist to remind us of spring and summer! In the recipe I have used canary melon; however you can use any type of melon that you find at your local market, like honeydew, cantaloupe or crenshaw! The peppery flavor of the arugula blends nicely with the fresh fruit; however, you can also use baby spring lettuce, mache or watercress if you don?t find the arugula. For a complete meal serve with pan-seared salmon or halibut!

1 canary melon
1 pint fresh blackberries
1 small red onion, finely diced
1 red jalapeno, finely diced
2 cups fresh arugula
1 orange, juice & zest
1 lime, juice & zest
2 tablespoons fresh cilantro, coarsely chopped
ᄐ cup extra virgin olive oil
Kosher salt & freshly ground pepper

Cut the melon in half, remove the seeds with a spoon and cut off the rind with a knife. Cut the melon into large cubes. Place in a large bowl and set aside. Add the blackberries, red onion, jalapeno and arugula to the cut melon. In a small bowl whisk together the orange juice, orange zest, lime juice, lime zest, cilantro and olive oil. Add a pinch of salt & pepper. Drizzle with a couple of tablespoons of the citrus vinaigrette over the melon salad. Toss lightly. Serve at room temperature. Enjoy!

Cloudberry Parfait T¥rta
(8 servings)

3 cups butter cookie crumbs (or graham crackers can be used as well)
ᄒ cups softened butter

6 egg yolks
4 tablespoons sugar
3 tablespoons marsala wine
4 cups heavy whipping cream
ᄐ cup sugar
1ᄑ cups cloudberry preserves

Place the butter cookies in a food processor and pulse until fine crumbs form, approximately 2 to 3 minutes. Add the butter and pulse for another minute until combined. Place plastic wrap in the bottom of a large round torte pan, 10 to 12 inches in diameter. Press the cookie crumb crust around the pan until the surface is coated. Set aside.
Place a small sauce pan with 2 to 3 inches of water over medium-high heat. Bring to a boil. Place a medium-sized stainless steel mixing bowl over water and add the egg yolks and sugar and whisk together until texture is smooth and creamy, approximately 3 to 4 minutes. Whisk in the marsala wine, take off heat and set aside. Whip the cream and sugar together in a large mixing bowl until hard peaks form. Fold in the egg mixture and ᄒ cup of the cloudberry preserves. Pour onto the cookie crust and fold the plastic wrap over to seal. Cover the entire pan once again with plastic wrap so the parfait doesn?t crystallize. Place in freezer for at least 4 hours before serving. When you are ready to serve, take out the parfait, cut into 8 pieces and place each on a plate. Wait 5 - 8 minutes to serve, allowing the parfait to come to room temperature. Heat the remaining ᄑ cup of cloudberry preserves in the microwave for a minute. Spoon over some of the cloudberry preserves on each of the cut slices and top with a fresh strawberry slice! Enjoy!!

Pan-seared Gravad Halibut with a Medley of Roasted Baby Vegetables
(4 servings)

4 6 ounce halibut fillets or steaks with skin still attached
1 teaspoon kosher salt
2 teaspoons sugar
1 teaspoon freshly ground white pepper
2 tablespoons fresh dill, finely chopped

8 baby parsnips, peeled
8 baby carrots, peeled
8 baby squash
2 baby red peppers, cut lengthwise
2 baby yellow peppers, cut lengthwise
2 baby orange peppers, cut lengthwise
8 mini Brussel sprouts
ᄑ orange, juice & zest
ᄐ cup extra virgin olive oil
2 tablespoons fresh dill, finely chopped
Kosher salt & freshly ground pepper
1 cup kalamata olives
1 red onion, finely chopped
2 tablespoons fresh horseradish, finely grated

?Grava? means ?to cure? in Swedish. So we are going to slightly cure the halibut before we pan-sear it! Mix the salt, sugar and pepper together in a small bowl. If you have a halibut fillet, then sprinkle over the flesh side of the halibut with the salt mixture; if you have a halibut steak, then sprinkle over the top surface of the steak only. Sprinkle with fresh dill then cover with plastic wrap and allow to sit at room temperature for 1 hour. Remove the salt mixture from the halibut with a paper towel. Preheat a large saut← pan over medium heat. Drizzle with extra virgin olive oil, place halibut skin side down for halibut fillet; or bottom side down for the halibut steak. Cook for 8 minutes, turn and continue to cook for another 2 -3 minutes, or until halibut is firm to the touch and flaky. Garnish halibut with fresh dill and horseradish. Serve with the roasted baby vegetable medley!

Preheat oven to 400ᄚ F. As the halibut is curing, place the parsnips, carrots, baby squash, baby peppers and Brussel sprouts in a large mixing bowl. Whisk together the juice and zest from half of an orange together with the olive oil, dill and a pinch of salt & pepper. Drizzle half of the olive oil mixture over the vegetables and toss to evenly coat. Place vegetables in a baking dish and then into the oven for 20 ? 25 minutes or until vegetables are tender. Remove vegetables from oven. Add the red onion, dill, horseradish, salt & pepper and the remaining vinaigrette. Toss and serve with the halibut!

PLEASE CONTACT: Dalyn A. Miller ? 617-504-6869 ?

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