North Wild Kitchen

Tag: beer

  • Cheesy Rutabaga, Bread & Beer Bake with Vinegary Greens, Toasted Mustard Seeds, and Horseradish

    Cheesy Rutabaga, Bread & Beer Bake with Vinegary Greens, Toasted Mustard Seeds, and Horseradish

    Cheesy Rutabaga & Beer Bake served with Vinegary Greens, Toasted Mustard Seeds and HorseradishCheesy Rutabaga & Beer Bake served with Vinegary Greens, Toasted Mustard Seeds and Horseradish

    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…)

  • 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…)

  • Numedal Matfestival {Local Food, Local Producers}

    Numedal Matfestival {Local Food, Local Producers}

    Matfestival in Numedal, NorwayNumedal is a valley, nestled in the belly of Norway, on route between Oslo and Bergen, with an enormous variety of excellent ingredients and products. This is a valley where culture, history, tradition and food collide. A gem; hidden among the towering mountains, lush forests, and winding rivers. Summertime brings a handful of activities which highlight the area’s natural environment, creativity and people. One of these events brings together a variety of food producers and artisans from the valley to entice locals and visitors alike. Now on it’s fourth year, the Numedal Matfestival is an annual two-day event featuring a local food market, cafe and pub, concerts, food courses, competitions and a nightly creative restaurant headed by a group of young chefs.

    Here is the first part of the festival – the day’s activities – which I’d like to share with you. It’s the heart of the festival, where local food and local producers are showcased.

    Matfestival in Numedal, NorwayMatfestival in Numedal, NorwayMatfestival in Numedal, Norway (more…)