North Wild Kitchen

Category: Nibbles

  • Cured Trout with Spruce Tips (gravet ørret med granskudd)

    Cured Trout with Spruce Tips (gravet ørret med granskudd)

    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.

    (more…)
  • Gomme (Norwegian Sweet Cheese)

    Gomme (Norwegian Sweet Cheese)

    Gomme (Norwegian Sweet Cheese) Gomme (Norwegian Sweet Cheese)

    “Lefse uten gomme er som grøt uten salt”.

    (Lefse wthout gomme is like porridge without salt)

    Gomme goes by many names, including gumme, gubbost, and dravle. It’s created by cooking down fresh milk – curds and whey and all – to achieve a soft and spreadable sweet cheese. It’s been around for centuries, perhaps one of the older desserts known, and has had a central place among Norwegian milk dishes. Life on a self-sustainable farm meant a limited supply of cow’s milk during certain parts of the year. Therefore, since gomme was made of fresh milk, it is reasonable to assume it was a highly treasured dish that was reserved for special occasions and high holidays. (more…)

  • Baked Salt Cod with Potatoes and Celeriac (Klippfisk med sellerirot- og potetmos)

    Baked Salt Cod with Potatoes and Celeriac (Klippfisk med sellerirot- og potetmos)

    Baked Salt Cod with Potatoes and CeleriacStacks of dried cod, butterflied and doused with salt, are one of the most iconic images you will find along Norway’s coastline and in traditional food markets across the region. Although their earthy tones may not immediately attract the eye, their very existence tells a deep history of Norwegian traditions and a commerce that has shaped Norway’s economy. (more…)

  • Stewed Green Pea Dip with Radishes (Ertestuing-dipp)

    Stewed Green Pea Dip with Radishes (Ertestuing-dipp)

    Stewed Green Pea Dip with Radishes (Ertestuing-dipp)Spring officially marked its entrance on the meteorological calendar, but it has yet to arrive (or come close to arriving) in our valley.

    I’ve been conjuring up ideas for spring dishes with pops of color and fresh greens that have just sprouted up from the once frozen earth. But alas, the snow seems to be standing its ground with a fierce endurance that will undoubtedly result in its presence until the very last moment when hope for a timely and long spring has all but dwindled.

    So, I turn to the kitchen to take up battle by making spring-inspired dishes (as if by making a dish that is reflective of spring I will somehow will spring into arriving faster). But battle seems like a harsh stance, especially since this winter has been one of the most charming and delightful winters we have had in Numedal since moving here and I look forward to a few more ski trips leading up to påske (Easter). I suppose even if spring is still a long time away, one can always bring it to the plate a little earlier. (more…)

  • Aquavit-Cured Venison with Pickled Bilberries (Gravet hjort med sylteblåbær)

    Aquavit-Cured Venison with Pickled Bilberries (Gravet hjort med sylteblåbær)

    Aquavit-Cured Deer with Pickled Bilberries (Gravet hjort med sylteblåbær) Aquavit-Cured Deer with Pickled Bilberries (Gravet hjort med sylteblåbær)Norway has a long tradition of curing – graving – both fish and meat in order to conserve them. While cured salmon (gravlax / gravlaks) may be more well-known, the same technique can, and is, applied to meats. Curing the meat provides a distinct flavor and smooth texture, which today is seen as being quite exclusive. Yet, it’s simple to make at home. (more…)

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

    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. (more…)