North Wild Kitchen

Author: nevada

Veggli Bakeri & Kafe + Trillemarka Inspired Barley Bread

The smell of bread slowly baking is one of the most delightful and simple pleasures in life. As I walked through the doors of Veggli Bakeri og Kafe, I felt welcomed in by that sweet aroma and the warmth from the ovens hiding behind a single, wide-open door. Even more welcoming were the smiles that beckoned me. And I was eager to learn more about this town institution and about the people who work all sorts of hours to create their breads and baked goods to be served and sold across shops throughout the area.

I was going to learn to make Trillemarkabrød. An homage to the natural reserve of Trillemarka, which lies between the two valleys of Sigdal and Numedal and is Norway’s largest forest reserve. A special loaf they created, packed full of grains and seeds and cooked lovingly in their old oven.

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February 25, 2016
Pan-Seared Fish & Radish Salad with Slow-Fried Potatoes

It’s that time of year when winter seems to be letting go of its grasp upon the terrain. The daylight sojourns longer and the trees aren’t wrapped in a constant blanket of snow. It’s that time when you start to anticipate an early spring, even though you know full well winter is not quite ready to say its farewells. And like a passionate game of tug-a-war, you go back and forth between the stronghold of winter and the up and coming burst of spring.

Instead of serving up a hot lapskus/stew or heartier fare, the plate yearns for something which resembles a longing for spring, but yet still understands its place in the winter. And this salad – a warm & substantial salad – does just that. With fish and almond potatoes from northern Norway at its center, it is dressed up in simple greens, seared radishes and fresh dill. A salad befitting of both seasons. Something to bring harmony to the in-between. Simple, yet complex. Elegant, yet rustic. Light, yet satisfying.

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February 18, 2016
Aquavit, Raspberry & Cardamom Sorbet (Akevittsorbet)

A friend once introduced me to the amazing combination of vodka, lemon and black pepper, frozen together in a state of utmost bliss. Saved for a special occasion, and served in the heart of winter. Something about fire and ice. Opposites.

Here in Norway, we have firewater. Aquavit (akevitt), that is. Golden or as clear as crystal and as hot on the throat as lava. There’s a saying that goes:

Drik min ven, men drik med maade;

drik, men lad fornuften raade.

Drink, my friend, but drink with moderations;

drink, but let good judgement rule.∗

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February 10, 2016
Fastelavnsboller

Fastelavn. Shrovetide. Carnaval.

Seven weeks before Easter, and sitting at the cusp of Lent, is a celebration spanning the centuries, and evolving to what is known today in Norway as Fastelavn, or ‘the fast evening’. Three days encompass the fastelavnsfeiring celebrations, starting on Fastelavnssøndag (Sunday), followed with Blåmandag(Blue Monday) or Fleskemandag and concluding with Feitetirsdag (Fat Tuesday) or Hvitetirsdag (White Tuesday).

The roots of Fastelavn tie into the fertility cult. When those with life – women, animals & trees – would be awakened to fertility by being struck with the branches of birch trees. This practice is known as Fastelavnris. Birch trees often had buds at this time of year, and those twigs were referred to as life twigs. It was believed that those branches which did not bear buds at this time, had the fertility effect in itself, and were regarded with even more favor. The blossoming buds were also used for crop and weather predictions. Later, with the associations of Christianity, the twigs were regarding as symbols of the Passion of Christ and as the beginning of Lent.

The concept of awakening later turned into an old tradition of waking early from bed and grabbing birch branches to then playfully spank those who were not yet awake. It was normal, up until far into the late 1900s, for children to whip their parents for fun and to be treated to a cream-filled bun afterwards. These buns are still eaten on Sunday.

The star of Fastelavn: a bun. A boller, to be exact. Freshly baked. Sweetened cream nestled inside. Topped with a generous dousing of powered sugar – just enough to crown the lips of the one lucky enough to take a bite. These are decadent, yet simple. Sometimes, a spreading of jam will grace its interior as well, or custard, but traditionally, the cream should suffice. It’s possible these buns originated from the dumplings which previously were eaten with fatty soup and meat on Sunday as a practice of gluttony.

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February 5, 2016
Baked Smoked Salmon & Eggs (Røkelaks og Egg)

It was a gusty weekend throughout parts of Norway as storm Tor made an unwanted appearance. Our little valley seemed to escape its high notes, lending a great excuse to watch the local ski jumping competitions on Saturday with friends – and drink copious amounts of coffee – then stay in all day and do a light brunch on Sunday.

Our hens have been laying more and more eggs and, as such, have given measurable rise to the egg basket collection. I can’t even begin to tell you how wonderful fresh farm eggs are. They have more flavor, more panache, and….well, I suppose they are the best because we have cared for, fed and raised these chickens while spending countless hours protecting them and ensuring the coop does not turn into a freezer as we hit minus temperatures. When you give love, you get love in return. And that’s the payoff. So, our simple brunch of a bed of Norwegian smoked salmon and carmelized leek turned into something a bit more rich and meaningful as we topped it off with our eggs and baked it lovingly in the oven.

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February 2, 2016
Wild Moose Burger with Forest Berry Relish and Root Vegetable Chips (Elgburger med Skogsbærsaus)

If freezer’s could speak, oh the stories they would tell. When you live in the country, especially in mountain country, you tend to rely very heavily on your preservation methods. And as I rummaged through our freezer full of plastic bags with pureed squash and frozen fruits, and last season’s lamb, fish and beef, I pulled out a couple of perfectly wrapped bundles with ELG scribbled on the outside. The brown butcher paper meticulously folded and sealed, made them look like little gifts. But then again, that’s what nature is. A gift.

Norwegian Elg, sometimes referred to as elk in English, is in actual fact moose, and is known fondly in Norway as the King of the Forest (Skogens Konge). And it’s no wonder, since moose have made their home in Norway for a long time and their very being is a symbol of the wild, and the majesty, and dignity of the landscape. Norwegians love their elg, and have a high respect for the animal, whether it be observing them in their natural habitat or hunting responsibly.

The moose is said to have been one of the first mammals to arrive in Norway after the ice age. When the great ice sheet covering Norway began to melt, moose were quick to take advantage of the areas which emerged. The first traces of moose were found in the eastern parts of Norway and show that they had come from Denmark and Southern Sweden. The oldest trace of moose in Norway were antlers found in a marsh at Fluberg, Oppland. The antlers are dated to be approximately 10,300 years old. (NTNU)

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January 28, 2016