Cured Trout with Spruce Tips (gravet ørret med granskudd)

June 12, 2019
Cured Trout with Spruce Tiips (Gravet Orret med Grandskudd)
Cured Trout with Spruce Tiips (Gravet Orret med Grandskudd)
Cured Trout with Spruce Tiips (Gravet Orret med Grandskudd)

By late spring, my watchful eyes are on full alert as I wait for the slightest sign of small buds emerging from the silent company of spruce trees spread thickly across the terrain. Speckles of light green dotted across spanning arms.

The first buds can sneak by unnoticed if you aren’t paying attention and, before you know it, in a few short weeks their season is all but gone. There’s a slight urgency to gather what is necessary and begin making a myriad of savory and sweet things like delectable syrups, salads, ice cream, and pickled tips.

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Pavlova Cheesecake (Ostekake) with Fresh Berries

May 12, 2019
Pavlova Cheesecake (Ostekake) with Fresh Berries
Pavlova Cheesecake (Ostekake) with Fresh Berries

In moments of indecisiveness, inspiration can come unexpectedly. Sometimes, it just takes a good friend and a simple conversation to provide a little clarity that sparks an idea. That is how this cake – a combination of pavlova and cheesecake – came to be.

You see, the month of May is prime cake table ´kakebord´ time in Norway. With confirmations, weddings, celebratory parties, and, of course, 17 Mai (Norway’s Constitution Day), there’s no reason not to bake or at least indulge in the dessert conversation. There are traditional cakes, like kvæfjordkake, bløtkake, marzipan cake, kransekake. There are also newer favorites such as pavlova and brownies. One thing for is for sure, whether it’s chocolate, vanilla, meringue, marzipan, simple, extravagant, old or new, the most important thing is the love that is poured out and shared during the occasion and the cake is just a sweet indulgent that adds to memory.

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Sosekjøtt & Spring Mashed Potatoes

March 24, 2019
Norwegian sosekjøtt and Spring Mashed Potatoes
Norwegian sosekjøtt and Spring Mashed Potatoes
Norwegian sosekjøtt and Spring Mashed Potatoes

The sun is setting behind the mountain’s edge and as I look out the window, the trees sway in the gentle breeze. There’s an undeniable change happening as winter’s grasp seems to be giving way. Spring is officially here. And today, it’s Sunday.

In the pot – gently simmering away – is a dish so simple, so classic, so unbelievably comforting it’s a wonder we don’t eat it more often. It’s the ideal Sunday dish; when the whole family has more time to take things slow, which in turn is reflected in the meal. Pieces of fatty chuck steak slowly cook in a rich, beef sauce flanked with onion slices a bay leaf. After a few hours, it’s ready. This perfect and simple stew called sosekjøtt, also referred to as kjøtt i morke “meat in the dark”.

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Pannekaker (Norwegian Pancakes)

February 22, 2019
Norwegian Pancakes (Pannekaker)
Norwegian Pancakes (Pannekaker)
Norwegian Pancakes (Pannekaker)

The smell of eggy batter cooking atop a skillet is almost unmistakable. It draws you in as it evokes loving memories to the forefront.

Pancakes (pannekaker) are deeply embedded into the Norwegian food culture. They’re typical “farm to table” food, with the ingredients sourced from a working farm – eggs from the hens, grain from the fields, and milk from the cows.

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