Rhubarb Soup and Spruce Tip Ice Cream (Rabarbragrøt og Granskuddiskrem)

June 12, 2018
Norwegian Rhubarb Soup and Spruce Tip Ice Cream (rabarbragrøt og granskuddiskrem)

Norwegian Rhubarb Soup and Spruce Tip Ice Cream (rabarbragrøt og granskuddiskrem)Norwegian Rhubarb Soup and Spruce Tip Ice Cream (rabarbragrøt og grandskudd iskrem)Rhubarb plants – with their ornate and statuesque figures – have long been sought after and used as garden staples for centuries. Rhubarb cultivation in Norway is mentioned to have first begun around the 1700s, with rhubarb prized for its medicinal benefits. The root was dried and taken for preventative measures as well as used as medicine for digestive problems.

Rhubarb eventually found its way into the Norwegian kitchen in the 19th century. Its sour stalks appealing – and sugar being its greatest companion.

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Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)

April 6, 2018
Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)

Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)Outdoor Skillet Pizza with Lamb and Pea PestoA crackling fire set amidst the backdrop of nature is one of the most pleasant and fulfilling ways to cook. There’s a connection between the ingredients, the process, and the finished meal that completely transcends the traditional kitchen.

One thing you learn quickly when living in Norway is that your home extends beyond a structure’s walls. Your time is shared both under a roof and in the open expanse of the surrounding landscape. Not even bad weather can, nor should, contain an individual to an enclosed space. That’s why every opportunity to explore the outdoors is relished upon. Continue Reading…

Aquavit, Orange, and Juniper Cocktail (Akevitt-cocktail med appelsin og einer)

March 23, 2018
Aquavit, Orange and Juniper Cocktail (Akevitt-cocktail med appelsin og einer)

Aquavit, Orange and Juniper Cocktail (Akevitt-cocktail med appelsin og einer) Aquavit, Orange and Juniper Cocktail (Akevitt-cocktail med appelsin og einer)As a follow up to my previous recipe post, Whole Wheat Dark Chocolate and Candied Orange Peel Braided Swirl Bun, I’m sharing this simple and refreshing cocktail that I like to make when I have leftover orange syrup (from all those candied orange peels) around. I especially find this to be a great drink to serve during påske (Easter), right after a good, long trek in the brisk mountain air.

I use a local aquavit called Fjellvitt Akevitt “white mountain aquavit”  that has a rich characteristic of caraway and other spices, and just a hint of sherry. The orange adds a nice sweetness and the juniper berries offer a subtle earthiness. To me, this drink captures the essence of the hytte (cabin) lifestyle and can easily be made indoors or outdoors. If snow and ice are still gracing the landscape, then pack your bag with some empty cups, a flask, a small jar of the syrup, and instead of ice cubes, use what nature readily provides. Continue Reading…

Whole Wheat, Dark Chocolate and Candied Orange Peel Braided-Swirl Bun (Grov-flettekrans med skjokolade og kandiserte appelsinskall)

March 14, 2018
Whole Wheat Dark Chocolate and Candied Orange Peel Braided Swirl Bun (Grov-flettekrans med skjokolade og kandiserte appelsinskall)

Whole Wheat Dark Chocolate and Candied Orange Peel Braided Swirl Bun (Grov-flettekrans med skjokolade og kandiserte appelsinskall) Whole Wheat Dark Chocolate and Candied Orange Peel Braided Swirl Bun (Grov-flettekrans med skjokolade og kandiserte appelsinskall) Påske (Easter) is only a few weeks away and Norwegians are undoubtedly preparing for the days preluding påske and the days following. Påske is one of the biggest holidays in Norway – a full week off from work and school and whatever else occupies one’s time. Setting the religious aspects of the holiday aside, there are certain elements that need to be present in order for it to be a truly Norwegian påske. Two of these elements are oranges and chocolate. Continue Reading…

Stewed Green Pea Dip with Radishes (Ertestuing-dipp)

March 6, 2018
Stewed Green Pea Dip with Radishes (Ertestuing-dipp)

Stewed Green Pea Dip with Radishes (Ertestuing-dipp)Spring officially marked its entrance on the meteorological calendar, but it has yet to arrive (or come close to arriving) in our valley.

I’ve been conjuring up ideas for spring dishes with pops of color and fresh greens that have just sprouted up from the once frozen earth. But alas, the snow seems to be standing its ground with a fierce endurance that will undoubtedly result in its presence until the very last moment when hope for a timely and long spring has all but dwindled.

So, I turn to the kitchen to take up battle by making spring-inspired dishes (as if by making a dish that is reflective of spring I will somehow will spring into arriving faster). But battle seems like a harsh stance, especially since this winter has been one of the most charming and delightful winters we have had in Numedal since moving here and I look forward to a few more ski trips leading up to påske (Easter). I suppose even if spring is still a long time away, one can always bring it to the plate a little earlier. Continue Reading…