North Wild Kitchen

Category: Stories

  • The Island of Ona & Crab Fishing

    The Island of Ona & Crab Fishing

    Ona, Norway and Crab Fishing
    Ona, Norway and Crab Fishing

    Peering out into the horizon and under the pale grey sky, amongst groups of small jutting islands, I could spot the red lighthouse in the distance. Firmly situated above a cluster of tightly-packed, colorful wooden houses, this particular lighthouse garners the attention it deserves, but not in a towering and obtrusive way. In a way that subtly states its important role as the guiding light of this once bustling traditional fishing village. You can’t miss it. It’s the iconic symbol of Ona’s story, written by those who have carved their names in the land and the sea that surrounds and sustains it.

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  • The Southern Coast {Sørlandet} + Seawater-Poached Salmon Steaks

    The Southern Coast {Sørlandet} + Seawater-Poached Salmon Steaks

    The Southern Coast (Sørlandet) + Salt Water Salmon Steaks The Southern Coast (Sørlandet) + Salt Water Salmon SteaksA 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…)

  • The Grouse Hunt {Rypejakt} + Seared Grouse Breasts with a Creamy Sauce

    The Grouse Hunt {Rypejakt} + Seared Grouse Breasts with a Creamy Sauce

    The drive up the mountains is filled with autumn’s vibrant colors juxtaposed against a brilliant blue sky. My window is down, just slightly though as the temperatures are cooling. I often find myself taking in deep breathes; savoring the moments as much as possible and feeling the sensation of the wind and the warmth of the sun against my cheeks. It’s reassuring to know these moments will carry throughout the entire day, for today I am joining a hunting team in search of grouse, or rype in Norwegian. And the lush, open wilderness will be our surroundings. (more…)

  • A Coastal Journey + Fish Cakes (Fiskekaker)

    A Coastal Journey + Fish Cakes (Fiskekaker)

    Norway's CoastThere is a great wonder when you travel throughout Norway, never quite knowing what grandeur will appear around each and every corner. The landscape can change dramatically and each part has a beauty all of its own.

    I journeyed throughout parts of western Norway from Lærdal to Molde and back inland through Romsdal and Jotunheimen until I made it home again to Numedal, the Medieval Valley. I went looking for inspiration from the surrounding waters. For recipes. Dishes from the sea, the fjords, the locals. A short time to delve into a few of Norway’s coastal gems. Each place having a marvel of its own and a history and a story to tell. (more…)

  • The Smokehouse (Røykhuset)

    The Smokehouse (Røykhuset)

    The Smokehouse (Røykhuset)The Smokehouse (Røykhuset)An army of snowflakes drape over the valley in a continuous flutter, creating an atmosphere that is quite magical, quite harmonious. A picture of white amidst a mountain landscape. And there, at the edge of the farm and near a trickling brook, stands the old smokehouse.

    Aged timber cloaked in a history and a promising future. A future, which may not have existed had it not been important to revive and maintain this old tradition by the Traaen family.

    The Traaen’s are a great example of those who are committed to their heritage and their connection to nature and the community. I had the privilege of learning about hunting in the Norwegian mountains from Olav and his son, Knut Halvor. Today, they are showing me another important aspect of Norway’s food culture and one they are learning more about themselves. The art of røyking or smoking.

    The Smokehouse (Røykhuset) (more…)

  • Rakfisk (Norwegian Fermented Fish)

    Rakfisk (Norwegian Fermented Fish)

    Rakfisk (Norwegian Fermented Fish)Rakfisk (Norwegian Fermented Fish)

    Centuries ago, a group of fishermen mounted their horses early in the autumn and began their trek deep into the mountains of Norway. Lakes abounding, the fishermen spent their days in much success. Preservation of the bounty would have included much salt, but to their dismay they had not brought enough on this journey. They used all they had with nothing left to spare. They began their long journey back down the mountain in the hope that the fish would still be preserved. Days turned into weeks and the fish began to ferment. Upon returning home, and in anticipation that the fish had not gone to waste, the fisherman discovered something quite unusual. The fish had gone through a process in which had preserved it in a different way. They had stumbled upon something so delightful that it took hold and became a traditional delicacy across the land. 

    This is the story I am told when asked how rakfisk came to be. A legend? Most certainly. But what we do know is that the process of fermentation has been known and popular across the world for thousands of years. Whether tales of accidental fermentation are true or not, is it certain that once the method of fermenting fish arrived in Norway, it became a significant part of the diet and an old tradition which is still upheld today. In fact, rakfisk is considered one of the most culturally important and iconic Norwegian recipes. And while many will never have the opportunity to make it themselves, this is certainly a dish you should try at least once. (more…)