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welcome to the portfolio of eric stein, an Oslo-based creative and UI/ux designer

 
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about me

 
 
 

Hi there! I'm Eric Stein, a California-bred, Oslo-based creative and UI/UX designer with a particular passion for branding, marketing strategy, and graphic design. My work consistently reflects my multidisciplinary background in economics, marketing, and design. Currently, I'm completing my MSc in Strategic Marketing Management as a Presidential Scholarship Recipient at BI Norwegian Business School.

My not-so-spare time is filled with the pursuit of my many side-passions and projects. In particular, I enjoy shooting film photographs and I am constantly creating and experimenting with new recipes in the kitchen.

Read my full bio

Download my Resume/CV

 

Case Studies

 
UX Case Study: TIDAL TurnUp

UX Case Study: TIDAL TurnUp

UX Case Study: AMMA (Asthma Monitoring and Management Application)

UX Case Study: AMMA (Asthma Monitoring and Management Application)

 
 

Photography

Mountains in Norway rock 🤘🏼🙃🇳🇴 #ericsteinphotography
~1/6 of the view of 1/6 of the entire country from Gaustatoppen summit ⛰🇳🇴
The calm serenity before the entirely uphill and very rocky climb to the summit #ericsteinphotography
Hei kongen 👋🏼🇳🇴 #ericsteinfilm
☀️'s out 🌹's out #ericsteinfilm
A friendly reminder to get out and make the most of the ☀️, 🌳 and 🌹 on the longest day of the year #ericsteinfilm
Here's a collection of my favorite pictures from my latest photo walk through Oslo. This was my first time shooting on a proper DSLR camera and I hope you enjoy these shots as much as I do 🤗 #ericsteinphotography
I see your point 📐
☀️🌊🏙
 

Cooks

One of my recent adaptations of a timeless classic: Pan fried chicken 🍗 topped with a homemade sautéed onion, garlic, cumin, and lime sauce plus a bit of freshly chopped coriander #ericsteincooks
Hello homemade risotto 😍 This labor of love was made using homemade vegetable broth, chicken broth, white wine, shallots, fennel, prosciutto, as well as a hand-crushed basil, 🍋, and roasted garlic pesto and topped with fennel fonds, lemon zest, plenty of 🧀, fresh parsley and basil #ericsteincooks
Raw sweet potato, you can be anything you set your mind to ✨ Even if that's a breakfast smoothie bowl blended with cocoa and vanilla bean powder and topped with 🍌, blueberries, chia seeds, granola, and drizzle of 🍯 🙃#ericsteincooks
The math is simple: Your average smoothie bowl
Steak and coconut curry made with hand-ground Massaman curry paste and served with lime, cilantro, and beef broth infused rice by #ericsteincooks One of the most incredible and complex flavor combinations I've ever put onto a plate. Yes, the presentation could use a little fine-tuning, but believe me, the flavors were BEYOND good 🙌🏼 Here's the recipe for all y’all 👨‍🍳 • 1️⃣: Marinate the meat in a mixture of salt, pepper, crushed garlic, ginger, dried chili flakes, fish sauce, soy sauce, lime juice, and lime zest. Set aside for 30 min to 2 hours. • 2️⃣: After marinating, heat pan over medium-high heat. Add vegetable oil. Place steaks into pan (test that the oil is hot enough by dipping the end of the steak in the oil). Add crushed garlic clove (skin in tact) to the pan. If the pan becomes too dry, add a bit of butter. Flip and baste steaks with the garlicky oil/butter as they cook. Remove and set aside to rest when finished. • 3️⃣: Drain excess oil from pan. Add a bit of fresh oil followed by the Massaman curry paste. Cook until fragrant. • 4️⃣: Next, add chopped onions, shallots, red pepper and sauté for ~5 min. Then add chopped garlic and ginger and fry until fragrant. • 5️⃣: Add a splash of fish sauce, rice wine vinegar, apple cider vinegar, tamarind paste, and lime juice. • 6️⃣: Add a can of coconut milk to deglaze the pan, along with palm sugar, 1 kaffir lime leaf, 1 cinnamon stick, a quartered fresh tomato, and about 1-2 cups of beef stock. • 7️⃣: Allow to reduce, stirring occasionally and adding salt, pepper, dried chili flakes, and lime to taste. • 8️⃣: Once finished, serve the curry and sliced steaks with lime and cilantro rice (use a 50/50 water and broth mix when cooking to really make it flavorful 😉). Garnish with chopped cilantro, crushed peanuts, and a slice of lime. • 9️⃣: Devour while simultaneously patting yourself on the back for a job well done 😁
I call this masterpiece "Oops I dropped the fried tofu with Thai 'everything' sauce" 😋 #ericsteincooks ( 🙌🏼 to those of you who picked up on that Chef's Table reference 😉) The real ⭐️ of this dish was that unreal sauce... I used it as a side dipping sauce, but it would be perfect for marinating and grilling meats like chicken or ribs. Here's the recipe👇🏼 1️⃣: Sauté 1/2 chopped onion, cumin seeds, red chili flakes with a bit of vegetable oil over medium heat • 2️⃣: Add 2 cloves chopped garlic, 1/2 inch piece chopped ginger, and 1 lemon grass (outer shell removed and chopped) • 3️⃣: Blend along with with tamarind paste, Sriracha sauce, about 1/2-1 cup of water, and the green portion of 2 green onions • 4️⃣: Re-add the sauce to the pan along with some soy sauce, turmeric powder, apple cider vinegar, fish sauce, Worcestershire sauce, a small dash rice wine vinegar, lime zest, and lime juice • 5️⃣: Pat yourself on the back in between spooning the tasty, spicy creation shamelessly into your mouth
Keeping it sophisticatedly and simple with☝️ pan rice with sautéed onions, garlic, dates, and peas simmered with a bit of beef broth and topped with some freshly chopped mint, sumac, and a drizzle of olive oil and pomegranate sauce #ericsteincooks
My "challenge" ingredient from last week was Jerusalem artichokes, or sunchokes. These tubers are similar to potatoes, but with a uniquely sweeter and nuttier flavor that's dangerously addicting. In this dish, I sautéed the sunchokes in olive oil with some onions and garlic, and seasoned it with smoked paprika, chopped mint leaves, salt and pepper. I served this in a lettuce leaf with some from-scratch hummus (check out my last post for that recipe 😉), sautéed mushrooms, and topped with sumac and chopped cilantro. If you haven't cooked with this ingredient before, I can't recommend it enough and this is just one of the many ways you can use it to create and serve something deliciously amazing 😋 #ericsteincooks
100% from scratch hummus 🙌🏼 Here's whole process in 3 easy steps + a few inter steps 🙃 1️⃣: Make tahini paste 1. Toast sesame seeds on stove in a dry pan until medium brown 2. Blend in food processor. Add a bit of olive oil (and/or water) to help the paste form 3. Refrigerate in a jar and combine with water, olive oil, chili oil, salt, etc. to make a great tahini dip/marinade/sauce • 2️⃣: Make chickpeas 1. Soak for ~8 hours in water 2. Place soaked chickpeas in pot and cover with 1-2 inches of cold water. Salt prior to cooking and add any other herbs you’d like (I added thyme and a bayleaf). Bring to a boil. 3. Reduce to a simmer and cover, cooking for 1.25-1.5 hours. If there is too little liquid in the pot, add more. The last thing you want is to cook the chickpeas in a dry pot 🙅‍♂️ 4. Remove from heat, but keep lid ON. Allow to cool in the “bath” of remaining water. 5. Chickpeas can be stored in the leftover water. That makes a great vegetable broth substitute too 🤓 • 3️⃣: Actually make the hummus 1. Use a food processor to combine chickpeas, a small spoonful of tahini paste, olive oil, salt, pepper, and lemon juice. Keep adding olive oil until it forms a consistency you are happy with for the hummus. 2. To plate, top the hummus with a drizzle of nice olive oil, salt, lemon zest, sumac, and fresh thyme. Serve alongside fresh baked pots chips or rustic bread and devour with company ("company" may include you and yourself) 😋
 
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