Scrumptious lamb, slow-cooked atop cabbage that has softened while baking in all the juices is just one of the autumn dishes I look forward to the most this time of year. The combination is simple. No fuss. Just allowing the flavors of the ingredients to shine. (more…)
Category: Savory
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Slow-Roasted Lamb Shoulder and Cabbage with Pan-Fried Apples
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Baked Salt Cod with Potatoes and Celeriac (Klippfisk med sellerirot- og potetmos)
Stacks 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…) -
The Southern Coast {Sørlandet} + Seawater-Poached Salmon Steaks
A smoldering heat enveloped me as I gazed out from the brygge (docks) toward the sea; one hand shading my eyes from the sun’s bright rays. The blue waters appeared never ending – with small, rocky, and only somewhat-barren islands jetting out as the seagulls danced around the them. The breeze gave only the slightest sense of relief from this year’s endless heat wave, but the beauty and tranquility of the landscape alone was enough to take my mind off of it. (more…) -
Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)
A crackling fire set amidst the backdrop of nature is one of the most pleasant and fulfilling ways to cook. There’s a connection between the ingredients, the process, and the finished meal that completely transcends the traditional kitchen.One thing you learn quickly when living in Norway is that your home extends beyond a structure’s walls. Your time is shared both under a roof and in the open expanse of the surrounding landscape. Not even bad weather can, nor should, contain an individual to an enclosed space. That’s why every opportunity to explore the outdoors is relished upon. (more…)
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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…)
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Creamy Norwegian Cod Soup (Torskesuppe)
While winter means a barren landscape void of fruits and vegetables and wild herbs, life is teeming and thriving under the waters. In fact, winter in Norway is the best season to feast on fish and seafood along the coast despite the love affair we associate with consuming them during the warm, summer months.Cod is one type of fish that happens to be in the best condition during the colder months. There is even an old saying in Norway stating that cod is at its best when eaten in all the months with the letter ‘r’ in them – meaning, all months except for May, June, July, and August.
Torsk har ypperlig kvalitet i alle måneder med “r”.