The Swedish Chef

This is the beginning of an exciting new journey and I’m so happy to share it with you!

My foods are all about well-being of body, mind and social connection.

My art and writing is the same.

It’s more than following recipes, it’s about the heart of how food can invigorate, restore, stimulate thriving in life and making friends.

I’ll be posting my cooking process through photos and my own food art.

Right away, we are starting with my own creation, Restoration Chicken. It’s made with orange slices and cloves, a variety of fresh garden herbs. The broth will become a chicken soup later. Here’s some pics of the process (remember, the chicken is done when you can pull the leg off the body without and tug or pull, and when there is no red in the center.):

Right off the bat I can tell you that the aromas that come from cooking a good dish can restore and re-invigorate. So can ingredients regarded as an artist’s palette of color, texture and flavor.

Whoops! This chicken leg pulls off nicely, but is still a little pink. Back in the oven.

This is how I think, as an artist.

My apartment is so lovely smelling of cloves and oranges and a savory meat.

As a person of Swedish heritage, second generation off the immigration boat at Ellis Island, I’m using my Grandmother’s, Mother’s and Auntie’s recipes — which are based on, “You’ll know when it’s done by how it smells.”

Restoration Chicken is done! After it cools, I’ll use a scoop of pineapple jam as a side dip.

I’ll let it rest then put it in the fridge, and when it is all cool I’ll peel off the meat (the white meat is moist in this preparation, which is nice) and freeze in individual zip-lock backs, along with baggies of broth to freeze, to use later.

I’m focused on using what you would find on a Swedish farm – fresh herbs and chicken, fish from the sea (we’ll get to Pickled Herring soon enough), cheeses and eggs, fresh berries and whipped cream.

Swedes are about family, and growing up in Hawaii Nei, it’s all about Ohana (family). In Hawaii, we use a lot of fish, pork, and fruits. We cook outdoors and through barbeque.

Hawaii is a food-based culture, we say hello and goodbye with sharing foods and family dishes and when we cook, we always make enough for unexpected guests or to bring later to neighbors.

As a Local Hawaiian, neighbors and a generous heart are central to my culture, and my personality, and my goal is to pass this along to others so they can experience the richness of the islands and its local peoples.

The fusion of Swedish – Local Hawaiian is ripe with possibility.

Hang on for the ride — this is gonna be fun!

Heidi, The Swedish Chef with an Aloha Flair.