North Wild Kitchen

Author: nevada

  • Wild Blueberry & Almond One-Pan Pancake (Blåbær og Mandel Pannekaker)

    Wild Blueberry & Almond One-Pan Pancake (Blåbær og Mandel Pannekaker)

    It’s the weekend. Which means we usually make a bigger effort with breakfast. And we take a little extra time to start the days. Not that we get to sleep in, mind you. Sleeping is not something my son has grasped the desire for…yet. I’m still hanging onto hope though. Daily. But nonetheless, we sip our coffee slower, hang out in our pj’s a bit longer and take the time  to cook something a little extra special.

    My son has an affinity for vafler and pannekaker (norwegian waffles and pancakes), among other things. And this morning it was his turn to pick breakfast. He also loves blueberries. Therefore, it was only natural he would request blueberry pancakes. Luckily for us, our freezer is full of frozen wild blueberries we picked in the summer. Oh, and it just so happened to be snowing the day before, so he also requested to go sledding outside.

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  • Smoked Trout Mousse (Røkt Ørret Mousse)

    Smoked Trout Mousse (Røkt Ørret Mousse)

    Numedal boasts some of the best fishing in Norway. And if you have ever tasted trout or salmon from this area, you would have to agree. Permit-holding, pole-bearing men, women and children head out during the season to collect their bounty. Some make it a weekend affair and hike to the tops of mountains to hidden lakes year after year. The freshly, caught fish cooked then and there is like eating melted butter. The rest, is saved for later – either frozen, smoked, or fermented.

    smoked-trout-mousse-rokt-orret

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  • Potato & Shallot Latkes

    Potato & Shallot Latkes

    There are a couple of things I know for certain. One of them is that my potato basket never runs out here. Never. It’s another one of those Nordic mysteries. Whenever I scour the fridge and pantry trying to decide what to make, they’re always there. Looking at me. With all their beady, little eyes – because sometimes I leave them there for a little too long. And sometimes I overlook them on the purpose. Not because I don’t love them. I do. But to eat traditionally in Norway means to eat a lot of potatoes. A lot of boiled potatoes.  And while I do enjoy a traditional meal, I also relish the potato’s versatility.

    So, after days of walking past my potato basket it hit me. Latkes. Those crispy potato cakes are a winter delight. And they must be buried in my subconscious right now from reading so many food magazines that feature them for Hanukkah. But it’s a curious thing why we don’t make them more often. Simple, made with basic ingredients (including those favorites, onions and potatoes) and a perfect alternative base for a medley of toppings. Hmmm. A base with something on top. Like an open sandwich. Or smørbrød. But made with potato. Sounds perfectly Norwegian to me.

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  • Cardamom Hot Chocolate (Varm Sjokolade med Kardemomme)

    Cardamom Hot Chocolate (Varm Sjokolade med Kardemomme)

    There’s nothing quite like a cup of hot chocolate to warm you up in the cold of winter. There’s a certain decadence to it, and I like mine served alongside anything baked. And that’s when it hit me. Maybe I can have the best of both worlds in one cup.

    Norwegian baking and cardamom go together like bricks and mortar. Sugar & cream. Salt & pepper. Knives & forks…. I digress…. But in all honesty, the two are concurrent with each another. Where there is boller (buns), there is cardamom.  And when you enter into any bakery in Norway, you will be welcomed in by that sweet, aromatic scent.

    And so I thought, if I can’t have my boller and my hot chocolate, why can’t I have my hot chocolate inspired by boller. A creamy, subtly rich & flavorful cup of cocoa which will satisfy all on its own. So here it is, one of my favorite versions to warm up any cold winter’s day or night.

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  • Root Vegetable Soup with Crispy Fenalår

    Root Vegetable Soup with Crispy Fenalår

    Nothing is quite as warming as a winter vegetable soup. Hearty, packed with nutrients and piping hot. Norway has a long history with root vegetables.They are grown in many parts of the country and can generally be easily stored. Norwegians do have their favorites of course –  like rutabaga, carrots and potatoes – but more and more, others are being used more frequently in cooking, such as turnips, parsnips and beets. And the wonderful thing about vegetable soup is that you can use up what you have laying around and mix and match to your heart’s content.

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  • Winter

    Winter

    The first flutter of snowflakes fell this morning, transforming a somewhat dulled out mountain scape into a pristine picture of untouched white. Winter has officially arrived. Yesterday was a last minute dash to sort any unfinished farm and house business. Outdoor furniture packed away. Greenhouse cleaned out. Snow tires put on. Wood pile stocked. The freezer is filled to the brim with elk, trout, lamb, and berries. We’re set for the season. And I’m quite proud. Because we gathered and plucked and butchered.

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