North Wild Kitchen

Category: Savory

  • Fiskegrateng (Fish Casserole with Macaroni & Garlicky Breadcrumbs)

    Fiskegrateng (Fish Casserole with Macaroni & Garlicky Breadcrumbs)

    Norwegian Fiskegrateng (Fish & Macaroni Casserole with Garlicky Breadcrumbs)Some days you just need something with a bit of depth and a bit of warmth. An all-in-one meal straight from the oven and dished out directly from its hot container. Nothing too fancy or fussy. A good, classic meal that you can always count on. Understated, but gives you that cozy feeling with each bite. For me, that’s fiskegrateng.

    Fiskegrateng is the very definition of comfort food. This is a beloved and popular dish throughout Norway and has had a constant place in cookbooks and homes throughout the 20th and 21st century, possibly even before. It’s an ideal way to use up leftover fish or just serve fish for dinner that everyone is bound to enjoy. It’s almost like a mac & cheese –  just swap out the cheese for the fish. (more…)

  • Hand-Cut Rye Noodles with Beer-Braised Beef

    Hand-Cut Rye Noodles with Beer-Braised Beef

    Hand-Cut Rye Noodles with Beer-Braised Beef Hand-Cut Rye Noodles with Beer-Braised BeefThis is part 2 of my @noodleholicsparty  challenge – where a group of food bloggers shared their favorite noodle dishes from around the globe. If you missed part 1 from last week, I created an elegant version of Juniper Berry & Barley Noodles with Creamy Chanterelles.

    But just to recap, although noodles are not part of the traditional Norwegian food culture, I found this challenge to be an interesting one to take on. I wanted to showcase just what a Norwegian noodle dish might look like. Because, after all, noodles are made with simple base ingredients. The same ingredients that are the building blocks for Norwegian breads, like lefse and flatbrød. So even though there has never been a distinctive Norwegian noodle, there is no reason there shouldn’t have been or should be one now.

    Hand-Cut Rye Noodles with Beer-Braised Beef Hand-Cut Rye Noodles with Beer-Braised Beef (more…)

  • Juniper Berry & Barley Noodles with Creamy Chanterelles

    Juniper Berry & Barley Noodles with Creamy Chanterelles

    Juniper Berry & Barley Noodles with Creamy Chanterelles Juniper Berry & Barley Noodles with Creamy ChanterellesWhen you think of noodles, you probably conjur up images of Italian pasta or Asian noodles or perhaps even German spätzle. The thought of a Norwegian noodle would probably never come up, and rightly so. Therefore, you might be wondering why I am posting a pasta dish.

    Well…

    I was invited to take part in @noodleholicsparty, a virtual gathering of fellow food bloggers celebrating noodles from all around the globe. That is to say, food lovers from all over expressing their versions of this cross-cultural staple. See the bottom of this post for all the participants and their dishes. I have a love affair with noodles, so I was immediately interested, but also hesitant at the same time because Norway does not have a version of the noodle. In fact, the macaroni did not enter Norway until 1913. Nowadays, noodles are borrowed and usually kept within their respective countries framework.

    However, the more I thought about it, the more I wanted to showcase just what a Norwegian noodle dish might look like. Because, after all, noodles are made with simple base ingredients. The same ingredients that are the building blocks for Norwegian breads, like lefse and flatbrød. So even though there has never been a distinctive Norwegian noodle, there is no reason there shouldn’t have been or should be one now. (more…)