Rutabaga, Cranberry, and Almond Crisp Breads (Knekkebrød med Kålrot)

November 10, 2017
Northwildkitchen Rutabaga, Cranberry, and Almond Crisp Breads (Knekkebrød med Kålrot)

Rutabaga, Cranberry, and Almond Crisp Bread (Knekkebrød med Kålrot)Rutabaga, Cranberry, and Almond Crisp Bread (Knekkebrød med Kålrot)

This is the third and final part of my three-part series of autumn dishes featuring Rutabaga

When you have something as forgiving and simple to make as knekkebrød (crisp bread), it’s easy to experiment with different flavors and use up what you have lying around the house. I was looking for a new type of crisp bread to serve guests this autumn – something versatile, and something that leaves an intriguing taste. With all the leftover rutabaga puree I had from the Flourless Rutabaga Roulade, I knew I had to incorporate it.

Enter in Rutabaga Crisp Breads. Continue Reading…

Cheesy Rutabaga, Bread & Beer Bake with Vinegary Greens, Toasted Mustard Seeds, and Horseradish

November 3, 2017
Cheesy Rutabaga & Beer Bake served with Vinegary Greens, Toasted Mustard Seeds and Horseradish

Cheesy Rutabaga & Beer Bake served with Vinegary Greens, Toasted Mustard Seeds and HorseradishCheesy Rutabaga & Beer Bake served with Vinegary Greens, Toasted Mustard Seeds and Horseradish

This is the second part of my three-part series of autumn dishes featuring Rutabaga

Rutabaga (aka kålrot, kålrabi, swede) is one of those vegetables that can easily be overlooked, but has long been used in Norwegian and Scandinavian cooking. It takes on a whole other flavor and quality when cooked and this cheesy rutabaga bake merely affirms just how amazing rutabaga is.

In case you missed it, the first recipe featured was Flourless Rutabaga Roulade with Cardamom Cream. This time around, I wanted a savory take on rutabaga. When combined with cheese, bread, and beer, it makes for one incredibly rich and delicious comfort dish. To round it off, I pair it with vinegary spinach leaves and top it with toasted brown mustard seeds and some grated horseradish. Continue Reading…

Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem)

October 27, 2017
Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem)

Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem) Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem)

This is the first part of my three-part series of autumn dishes featuring rutabaga.

For me, these days have been all about rutabaga, or kålrabi, kålrot, swede, and neep. Those large, matte-purple, and slightly rough-looking root vegetables, which are a cross between a turnip and a cabbage. They are also referred to as Nordens appelsin, or “the North’s orange” because of their high content of Vitamin C. The idea of cooking one, let alone eating one, can seem daunting – leaving them often overlooked or reserved only for specific dishes throughout the year. But, they are a vegetable I have become quite smitten with since being introduced to the Scandinavian lifestyle. Continue Reading…

The Grouse Hunt {Rypejakt} + Seared Grouse Breasts with a Creamy Sauce

October 12, 2017
Grouse Hunt in Norway (Rypejakt) plus a recipe for Seared Grouse Breasts

The drive up the mountains is filled with autumn’s vibrant colors juxtaposed against a brilliant blue sky. My window is down, just slightly though as the temperatures are cooling. I often find myself taking in deep breathes; savoring the moments as much as possible and feeling the sensation of the wind and the warmth of the sun against my cheeks. It’s reassuring to know these moments will carry throughout the entire day, for today I am joining a hunting team in search of grouse, or rype in Norwegian. And the lush, open wilderness will be our surroundings. Continue Reading…

Blackcurrant Sweet Buns (Solbærsnurrer)

August 17, 2017
Blackcurrant Sweet Buns (Solbærsnurrer)

Blackcurrant Sweet Buns (Solbærsnurrer) Blackcurrant Sweet Buns (Solbærsnurrer)As we head into the last weeks of summer, it means final chances to use up the last of the summer berries. And one berry that always intrigues me is the blackcurrant. It’s all at once sweet and tart and has a beautiful deep purple, almost black and glossy exterior. The taste is earthy and leaves you with a lingering aromatic experience. They’re divine eaten directly from their stems and are also a favorite in sauces, jams, jellies and sweet and savory dishes.

Blackcurrants have been known in Norway since the 17th century. They are very popular garden plants nowadays, and you won’t be hard pressed to find a neighbor with a blackcurrant bush if you need some. They are high in Vitamin C and have been a very important and valuable crop for a long time.  Continue Reading…

A Coastal Journey + Fish Cakes (Fiskekaker)

August 8, 2017
A Coastal Journey + Fish Cakes (Fiskekaker)

Norway's CoastThere is a great wonder when you travel throughout Norway, never quite knowing what grandeur will appear around each and every corner. The landscape can change dramatically and each part has a beauty all of its own.

I journeyed throughout parts of western Norway from Lærdal to Molde and back inland through Romsdal and Jotunheimen until I made it home again to Numedal, the Medieval Valley. I went looking for inspiration from the surrounding waters. For recipes. Dishes from the sea, the fjords, the locals. A short time to delve into a few of Norway’s coastal gems. Each place having a marvel of its own and a history and a story to tell. Continue Reading…