Niklas & Friends

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Ekstedt: English

I grew up in Järpen, a little village in Jämtland, northern Sweden.

When I trained as a chef, we had it drilled into us that the Nordic region was not the place to look for good ingredients.

It couldn’t have been further removed from the rustic slow cooking of the Jämtland forests.

I was supposed to have set up a barbecue that summer, but that never happened.

The fire became the family’s kitchen that summer and was kept going almost all the time.

Review: Niklas Ekstedt – Food from the Fire – In Good Taste

As the title suggests, Ekstedt’s book is about cooking purely with fire – no gas or electricity – as they do at his Michelin-starred restaurant EKSTEDT in Stockholm.

This idea of a return to Scandinavian cooking roots – fire and iron – came to Ekstedt during a family holiday to the island of Ingarö in 2011.

He also takes us through the five different “analogue” cooking methods that can be used when cooking this way – wood, fire, smoke, cast iron, and fat.

It is still used in more remote areas, and salts, spices, pickles, dairy and bread are all central parts of traditional Scandinavian food preparation, used to extend the life of ingredients for winter, and thus in much of the actual cooking.

Food from the Fire may not be the only book on the market right now that’s about cooking with open flames – Ben Tish’s Grill, Smoke, BBQ comes to mind – but it is certainly the most stripped back in terms of methods and ideology.

Niklas Ekstedt on Cooking With Fire and Why it Feels Like 'Spring in ...

Niklas Ekstedt's Stockholm restaurant Ekstedt has been on a steady rise since opening in 2011, earning kind reviews from the likes of British critic A.A. Gill and, most recently, its very first Michelin star.

Ekstedt has taken a new turn on the "New Nordic" concept with a commitment to using only traditional Nordic cooking techniques — cooking over open fires and using wood ovens instead of electricity — rather than only traditional Nordic ingredients.

I wanted to open a restaurant where we looked into the techniques of the Scandinavian kitchen and how we used to cook in the Nordic countries before electricity.

And, of course, that was the challenge and it still is the challenge to work in a modern type of restaurant and at the same time use very old techniques.

I wanted to focus on the Scandinavian techniques because I thought that in the New Nordic kitchen they use a lot of normal types of cooking techniques like sous vide and convection oven, induction and all that.

Book review: Food from the fire by Niklas Ekstedt – Food and Wine ...

It is perhaps not the best time to review a book about cooking food from the fire given that we are experiencing a bitter patch of winter cold and not everyone has the luxury to have wood fired ovens or a fire pit indoors.

But for Niklas Ekstedt, the man behind the Stockholm restaurant by the same name and author of a recently released book Food from the Fire, cooking with fire is something he does every day, winter or summer.

His restaurant in Stockholm, Sweden, opened in November 2011 with a fire pit, a wood fired oven and a wood stove.

The flavours of that meal led him to a new kind of fine-dining restaurant, a place where everything was cooked over a fire, just like in the old days.

Niklas explains in this book how he went about creating his restaurant before sharing how to build an open fire pit, the elements needed (fire, smoke, cast iron and fat) and then explaining the basics like salts, spice mixes and pickles, dairy and bread.

Niklas Ekstedt Is on Fire | HuffPost

Swedish TV chef, restaurant owner, fire starter, and all around good guy Niklas Ekstedt sat down to talk about the exploding Stockholm food scene, surviving El Bulli and rocking out to Swedish pop music.

With all his savory world travels, Chef Ekstedt clearly roots for his home team Sweden, and wants the world to experience the new Nordic way of cooking and place Stockholm high on the list of any foodie's culinary map.

Specifically, Chef Ekstedt passionately describes what needed to change in the last ten years to the floundering Stockholm food scene, "We needed to do original cooking, no longer import other culinary concepts, and we needed to invent our own ideas."

With a determined analytical pause, Chef Ekstedt then firmly proclaims how the world will look at the Swedish food scene in the next ten years and beyond, "the Stockholm food scene will look very different in ten years, we are only just starting, a lot of young chefs are opening new restaurants and we have not seen that for many, many years."

This loyalty and passion are why many Swedish chefs like Niklas Ekstedt have found their culinary identity, which in turn makes a globally larger impact in the world's food scene, by adding a whole new food culture.

Review: Niklas Paschburg, 'Oceanic' : NPR

Niklas Paschburg's debut album, Oceanic, will likely be one of the most beautiful records of 2018.

Recorded in his makeshift studio overlooking the Baltic Sea, the 23-year old pianist and electronic musician says he wanted the songs to reflect both the unique space where they were recorded and the mood of the water outside his windows.

Oceanic begins with the sound of footsteps as Paschburg enters his studio, and follows with the inspired opening track, "Spark," a song he wrote on his first day of recording in Grömitz, in northern Germany.

The result of his 10 days of observation and composition is an album that teeters between being a brilliant ambient album with its textures, an instrumental pop album with its familiar song structure and a classical album with its harmonies; in any event, it's a fresh look at all of the above.

Niklas Paschburg embraces this musical philosophy with a bit more punch and pulse than most, a product of living in an age where texture can make you dance, and popular music innovates for an audience with ears wide open.