This is the second part of my three-part series of autumn dishes featuring Rutabaga
Rutabaga (aka kålrot, kålrabi, swede) is one of those vegetables that can easily be overlooked, but has long been used in Norwegian and Scandinavian cooking. It takes on a whole other flavor and quality when cooked and this cheesy rutabaga bake merely affirms just how amazing rutabaga is.
In case you missed it, the first recipe featured was Flourless Rutabaga Roulade with Cardamom Cream. This time around, I wanted a savory take on rutabaga. When combined with cheese, bread, and beer, it makes for one incredibly rich and delicious comfort dish. To round it off, I pair it with vinegary spinach leaves and top it with toasted brown mustard seeds and some grated horseradish. (more…)
As we head into the last weeks of summer, it means final chances to use up the last of the summer berries. And one berry that always intrigues me is the blackcurrant. It’s all at once sweet and tart and has a beautiful deep purple, almost black and glossy exterior. The taste is earthy and leaves you with a lingering aromatic experience. They’re divine eaten directly from their stems and are also a favorite in sauces, jams, jellies and sweet and savory dishes.
It’s not difficult to see just how important bread plays a role in Norway. The Nordic food culture is built upon grains and the varieties of bread types have an historic thread throughout the region.
You know that moment when the rhubarb plant begins to bud in the late spring and there’s this anticipation of just how long it will be until it’s harvest time. The time when the leaves unravel and expand, while hidden under their canopy are long stalks of bright pink, deep crimson and earthy green. That excitement of a year-long wait to enjoy a slice of homemade 
There’s something quite alluring about making waffles. Golden batter poured over a hot, textured iron, quickly flowing into each deep groove. As the top of the iron closes over the bottom, the batter squeezes towards the edges. Sometimes a little batter escapes the confines of the iron grasp and hangs on the outside. With a bit of patience, the waiting concludes with a simple green light or a gentle lift. The test of success comes in the form of desired crispiness, desired browning, and whether it can easily be peeled from its honeycomb embrace. Seeing those five hearts melded together and the taste of each one is nothing short of humble satisfaction. It’s the simple pleasures, you know. 
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.