Trading Dishes Cookbook

Chef Steven Ferneding

Coauthor and Food Photographer Jennifer Ferneding

 

NOW AVAILABLE

      The Trading Dishes cookbook is an exotic collection of healthy recipes that will take you on a culinary adventure around the world. Based on the upcoming international show Trading Dishes, Chef Steven Ferneding teaches locals and remote viewers alike new and healthy dishes. He uses the produce available locally to them as they adapt to the inevitable effects of climate change.  This international cookbook also includes, spotlights of locals and excerpts from the Trading Dishes team’s expedition around South East Asia. There are stories of environmental change and personal travel tips from the chef. The recipes found here are a mere taste of what you’ll see on the upcoming show.
 

Enjoy, Safe Travels and Happy Cooking!

Partial proceeds from the sale of the Trading Dishes cookbook will be donated to the international non-profit Practical Action and to the United Nations World Food Programme.

 

COOKING DEMONSTRATIONS

Raspberry Chocolate Crepes
ABC's Afternoon Live Show
Southwest Shrimp Caesar Salad
ABC's Afternoon Live Show
Rustic French Toast
ABC's Afternoon Live Show
Plantains Con Queso
ABC's KATU Afternoon Live Show
March 30th, 2018
Chili Con Queso
The Daily Mic Show
AZTV
Phoenix, Arizona
January 17th, 2018
Vegetable Thai Curry
ABC's - KATU Afternoon Live Show
Beet Pickled Deviled Eggs, infused w
ABC's - KATU Afternoon Live
Portland, Oregon
Thai Pumpkin Soup with Seared Shrimp
ABC's - KATU Afternoon Live
Portland, Oregon
Watermelon Bites
ABC's - KATU Afternoon Live
Portland, Oregon
Chicken Fried Rice with Yellow Curry
ABC's - KATU Afternoon Live
Phuket, Thailand
Seared Pork Salad
ABC's-KATU Afternoon Live
Phuket, Thailand
Yogurt Fruit Parfait
ABC-KATU Afternoon Live
Portland, Oregon
Show More

UPCOMING EVENTS

ABC's - KATU Afternoon Live Show

 

FROM THE AUTHOR'S

About Chef Steven

Steven Ferneding is an explorer and chef who travels the world filming Trading Dishes: a travel and cooking show he created that focuses on global warming and its effects on crops and food availability across the globe. Chef Steven’s mission is to to teach locals and viewers new, healthy dishes using the produce available to them as they adapt to the inevitable effects of climate change.

A Message From Jennifer

“My involvement, while on this 93 day documentary film production, gave me first hand experience of seeing the positive influence the written word can have. Trading Dishes has offered me an inside look into how people around the world are effected by climate change. This has created a new found passion within me to share stories like these. I am looking forward to the next adventure.”    -Coauthor and Food Photographer Jennifer Ferneding

The Brother, Sister Team

Chef Steven and Jennifer have created this inspiring and authentic cookbook in hopes of bringing communities together through the power of food. “Together, we can change the world. Thank you for all of your support!”
Chef Steven and Jennifer

 

THE COOKBOOK JOURNEY


   

 

 

 

 

 

 

       In June of 2014, Chef Steven and the Trading Dishes team returned to the United States and began to work on developing the Trading Dishes eCookbook. The team went through over 42,902 pictures that were captured on the 93 days of filming around the world. The photographs that were chosen for the cookbook, truly captured the Trading Dishes experience. Chef Steven then began to develop the recipes and collaborated with coauthor, food photographer and sister Jennifer Ferneding to create the content for the eCookbook. This process required cooking and testing every recipe in the cookbook until the dish was perfect. A very tasty process!   

 

RECIPE OF THE MONTH











Makes: 12 eggs
Active Time: 40 minutes
Inactive Time 3-6 hours


Ingredients:
For the vinegar solution:
• 1 cup apple cider vinegar, plus 3 tablespoons, divided
• 1 tablespoon granulated sugar, plus a pinch, divided
• 2 1/4 teaspoons kosher salt, plus a pinch, divided
• 3 cups water
• 1/2 teaspoon of caraway seeds, toasted
• 1 tablespoon of dried dill
• 1 large red beet, peeled and halved
For the eggs:
• 12 hard-boiled eggs, peeled
• 3/4 cup vegan mayonnaise
• 4 tablespoons Jack Daniel’s horseradish mustard
Garnish:
• 2 tablespoons cup finely chopped fresh herbs, such as dill, basil, tarragon, chives, (Chef’s choice!)
• 1/2 teaspoon of caraway seeds, toasted
• 1/4 teaspoon freshly ground black pepper

 

Instructions:
Step 1:
In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, 1/2 teaspoon of
caraway seeds toasted (to toast seed place in small sauté pan and heat until fragrant about two minutes,
shake pan occasionally), 1 tablespoon of dried dill
and 3 cups water.
Step 2:
Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe
jar or bowl (including beet).
Step 3:
Add eggs (shells removed), stir, and refrigerate at least 3- 6 hours stirring twice.
Step 4:
Remove eggs from liquid. Rinse under cold water. Slice eggs in half (reserving the whites) and gently
transfer the yolks to a bowl.
Step 5:
Press egg yolks through a fine mesh sieve into a bowl.
Step 6:
Add 3/4 cup vegan mayonnaise, 4 tablespoons Jack Daniel’s horseradish mustard and season with 1/4
teaspoon each salt and pepper, mix together.

 

Crab:
Instructions for cooking live crab:

Step 1:
In a large pot, bring 1 inch of water to a boil.
Step 2:
Using tongs grab crab from back of head and clip rubber bands.
Step 3 Immediately drop into water, cover with lid, cook for 8 minutes.
Step 4:
Remove crab from pot and submerged in large bowl of ice water. (This will stop the cooking process)
Step 5:
Chill in ice water for 15 minutes, Remove crab meat and reserve.

 

For the Crab Mixture:
2 tablespoons of olive oil mayonnaise
3 tablespoons of fresh dill, plus more for garnish, minced
1/2 red bell pepper finely chopped
1/2 English cucumber, peeled and finely chopped
1/4 red onion finely chopped
Salt and pepper (to taste)
1.5 pounds of fresh Alaskan Crab meat, 4 tablespoons for garnish- cooked
Flying fish roe - (Tobikko)
1 lemon - Drizzle lemon juice on top of crab
Dash of Paprika

 

Instructions:
Step 1:
Mix deviled egg mixture with remaining ingredients (mayonnaise, dill red bell pepper, English cucumber, red onion, salt, pepper, and crab
Step 2:
Spoon or pipe the filling into the egg whites.
Step 3: Top with remaining crab pieces, Salmon Roe, drizzle of lemon juice, and sprinkle with paprika, and remaining toasted caraway seeds if desired.
Happy Cooking and Enjoy!

Beet Pickled Deviled Eggs, infused with Alaskan Dungeness Crab,
Topped with Flying Fish Caviar

 

CONTACT

For any media inquiries, please contact Chef Steven:

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From the Chef,

      I am extremely grateful to all those who were behind the scenes and spent countless hours and late nights helping with the assembly of this cookbook. Without the continued support of our friends, family and the many Trading Dishes fans around the world, this project would not have been possible.

Thank you again for being apart of the Trading Dishes dream!

Chef Steven Ferneding