Juniper Berry & Barley Noodles with Creamy Chanterelles

January 15, 2017
Juniper Berry & Barley Noodles with Creamy Chanterelles

Juniper Berry & Barley Noodles with Creamy Chanterelles Juniper Berry & Barley Noodles with Creamy ChanterellesWhen you think of noodles, you probably conjur up images of Italian pasta or Asian noodles or perhaps even German spätzle. The thought of a Norwegian noodle would probably never come up, and rightly so. Therefore, you might be wondering why I am posting a pasta dish.

Well…

I was invited to take part in @noodleholicsparty, a virtual gathering of fellow food bloggers celebrating noodles from all around the globe. That is to say, food lovers from all over expressing their versions of this cross-cultural staple. See the bottom of this post for all the participants and their dishes. I have a love affair with noodles, so I was immediately interested, but also hesitant at the same time because Norway does not have a version of the noodle. In fact, the macaroni did not enter Norway until 1913. Nowadays, noodles are borrowed and usually kept within their respective countries framework.

However, the more I thought about it, the more I wanted to showcase just what a Norwegian noodle dish might look like. Because, after all, noodles are made with simple base ingredients. The same ingredients that are the building blocks for Norwegian breads, like lefse and flatbrød. So even though there has never been a distinctive Norwegian noodle, there is no reason there shouldn’t have been or should be one now. Continue Reading…

Rutabaga & Apple Salad (Kålrabi Salat med Epler)

January 5, 2017
Rutabaga Salad with Apples (Kålrabi Salat med Epler)

Rutabaga Salad with Apples (Kålrabi Salat med Epler)Mother nature has been busy these past few days. Our snow has almost entirely melted and our skies have been clear and bright. The sunrises and sunsets have been a vibrant aura of orange, red, yellow, pink and purple hues. Temperatures have been higher than normal and it almost feels as though spring is just around the corner. The weather has a calmness to it, like the stillness of a snow globe when it rests on a shelf, unsuspecting of change. Seemingly ignorant that at any moment everything could change. Continue Reading…

Rice Porridge Ice Cream (Risengrynsgrøt Iskrem)

December 30, 2016
Rice Porridge Ice Cream (Risengrynsgrøt Iskrem)

Rice Porridge Ice Cream (Risengrynsgrøt Iskrem)Rice Porridge Ice Cream (Risengrynsgrøt Iskrem)2016 has been an extraordinary year, to say the least. This past January, I launched the blog to bring people into the Norwegian kitchen, the Norwegian landscape and the Norwegian culture. A reflection of my journey. My interactions with the community around me. My take on local ingredients. The seasons came and went. Spring’s nettles, ferns and rhubarb, summer’s berries, autumns’s harvest and winter’s cakes and hearty fare. Here we are, coming full circle once again.

As 2017 draws near, I look back with such awe of all that has transpired and all that I have experienced and been a part of. All of the recipes. All of the stories. All of the people. All of the traditions and all of the innovations. All the highs. So many highs.  Continue Reading…

Pinnekjøtt with Flatbread, Rutabaga, Crispy Potatoes & Lemon Browned Butter

December 19, 2016
Pinnekjøtt with Flatbread, Rutabaga Puree, Crispy Potatoes and Lemon Browned Butter

Pinnekjøtt with Flatbread, Rutabaga Puree, Crispy Potatoes and Lemon Browned ButterPinnekjøtt with Flatbread, Rutabaga Puree, Crispy Potatoes and Lemon Browned Butter Traditions are like threads. Threads pieced together from generation to generation. Some threads break loose and are replaced with newer ones, but others remain at the core. The dishes we eat are just a few of those threads. Everyone has their favorites, their must-haves, and when those are satisfied, there’s room for a few new threads.

Tradition is a celebration of time past and tells the stories that make up our memories, but it also celebrates the present and our evolving tastes. In tradition, there is room for innovation and the embrace of individual desires.

While reflecting over Norwegian Christmas traditions, I was asked, dare I say challenged, to come up with a unique way of presenting the dish that one third of Norwegians consume every Christmas Eve. Pinekjøtt. Rather than create smoke and mirrors, I decided to package it all in a different way.

Pinnekjøtt with Flatbread, Rutabaga Puree, Crispy Potatoes and Lemon Browned Butter Continue Reading…

Old Fashioned Pepperkaker (Norwegian Gingerbread Cookies)

December 13, 2016
Old Fashioned Pepperkaker (Norwegian Gingerbread)

Old Fashioned Pepperkaker (Norwegian Gingerbread)Arguably, the most aromatic and popular Christmas cookies in Norway are Pepperkaker. They stand out among all the other traditional cookies with their fragrant presence, crispy and inviting texture, and ability to transform into whatever shape or design or role the beholder so wishes.

Pepperkaker is more than just another cookie on the table. It’s a transformative dough of make-believe where dreams of candy houses and whole cities are an annual tradition, stories of runaway gingerbread men come to life, and windows and trees become a canvas for warm greetings and decorations.

Old Fashioned Pepperkaker (Norwegian Gingerbread)Old Fashioned Pepperkaker (Norwegian Gingerbread) Continue Reading…

Rødkål (Braised Red Cabbage)

December 7, 2016
Rødkål (Norwegian Braised Red Cabbage)

Rødkål (Norwegian Braised Red Cabbage)Rødkål is a sweet and sour braised red cabbage. A side dish that is a necessity for many Norwegians when it comes to the Christmas Eve meal. Tradition dictates its presence and it is most often paired with ribbe (pork ribs with a layer of crispy fat) and potatoes.

Cabbage has been an integral part of the Norwegian livelihood for centuries, as well as Scandinavia and the rest of the world. As cabbage can be stored throughout the winter, it makes an appropriate ingredient during the colder months. It is also extremely healthy and in some cultures, a sign of luck and prosperity.

Rødkål (Norwegian Braised Red Cabbage) Continue Reading…