North Wild Kitchen

Tag: comfort food

  • Pinnekjøtt Macaroni and Cheese and Winter Slaw

    Pinnekjøtt Macaroni and Cheese and Winter Slaw

    Norwegian Pinnekjøtt Macaroni and Cheese and Winter SlawNorwegian Pinnekjøtt Macaroni and Cheese and Winter SlawPinnekjøtt (cured lamb ribs) will be served on many tables this Christmas and New Year’s Eve. When all have had their fair share – belly’s content and smiles abounding – there might even be a couple ribs leftover. And this is when it’s fun to get creative and come up with new ways to serve the leftovers. For me, a family favorite – and indulgent one at that – is homemade macaroni and cheese. Cheesy and  creamy, simple and versatile – the perfect balance of pasta and cheese.

    I’ve had this idea brewing in my head since last year – combining these two traditional meals into one glorious hot casserole of macaroni, cheese, and shredded pinnekjøtt. While this recipe is about bringing two traditional dishes together, and may even appear a bit un-Norwegian, macaroni has been a Norwegian favorite for quite some time. (more…)

  • 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…)

  • 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…)

  • Fårikål (Norwegian Lamb & Cabbage Stew)

    Fårikål (Norwegian Lamb & Cabbage Stew)

    Fårikål (Norwegian Lamb and Cabbage Stew)Fårikål (Norwegian Lamb and Cabbage Stew)As September arrives in Norway so does the annual round up of the sheep from the mountain pastures to return them to their respective farms. Days of carefully planned and established methods see flocks move across the terrain guided by people and shepherd dogs alike. This is a special time. Days are set aside, bags are packed and groups of people take on this task together – moving and guiding the sheep, sleeping (sometimes bundled in sleeping bags in one-room cabins) and sharing communal meals. If the weather is favorable, the experience is said to be one of the most beautiful and remarkable excursions one can have in nature.

    Once the sheep have returned, the inevitable must occur. A large proportion of the lambs, which have grown big and strong, will go straight from the pastures to the slaughterhouse. Others will spend a few more weeks at the farm to achieve the right weight. This is the time of year (aside from the early spring) when lamb becomes the highlight of many dishes. As the sheep have grazed among grass and wild herbs, the meat takes on an exceptional flavor. Most arguably, the favorite dish to feature such a wonderful bounty in the autumn is fårikål (lamb and cabbage stew). (more…)