North Wild Kitchen

Tag: grains

Homemade Walnut Bread (Valnøttbrød)

There’s nothing quite like the smell of homemade bread baking in the oven. The warmth of the oven encompassing the kitchen and the anticipation of taking the first bite.

Bread is an absolute staple in Norwegian cuisine. You can usually count on a couple of slices for breakfast and lunch, each with a topping of choice. You’ll find, more often than not, an emphasis on hearty breads that rely on a variety of flours, whole grains and seeds. And while it may be easy to just pick up a loaf from the local bakery or store, nothing beats the taste of homemade bread.

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March 9, 2017
Hand-Cut Rye Noodles with Beer-Braised Beef

This 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.

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January 21, 2017
Juniper Berry & Barley Noodles with Creamy Chanterelles

When 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…)

January 15, 2017
Rice Porridge Ice Cream (Risengrynsgrøt Iskrem)

2016 has been an extraordinary year, to say the least. This past January, I launched the blog to bring people into the Norwegian kitchen, the Norwegian landscape and the Norwegian culture. A reflection of my journey. My interactions with the community around me. My take on local ingredients. The seasons came and went. Spring’s nettles, ferns and rhubarb, summer’s berries, autumns’s harvest and winter’s cakes and hearty fare. Here we are, coming full circle once again.

As 2017 draws near, I look back with such awe of all that has transpired and all that I have experienced and been a part of. All of the recipes. All of the stories. All of the people. All of the traditions and all of the innovations. All the highs. So many highs. (more…)

December 30, 2016
Rustic Pear Tart with Blue Cheese, Honey & Walnuts (Pæreterte)

Anywhere there is community and a sense of connectedness, there is always the act of giving, sharing and receiving. And that is exactly what I experience daily where I live. When there is a need or a want, there are many who come forward. They share their time, their skills and their resources. There is also an incredible sense of support in aiding in the success of others.

When I was asked to make a recipe which I could share on the blog and on a feature about North Wild Kitchen for NRK, I knew it had to center around what was currently available in and around my area, which I could source locally and which highlights the season. I had received a message earlier from Laila, my not-so-far-away neighbor, that she had an abundance of pears and if I wanted to, I should feel free to stop by. I then knew I should make something which features these amazing little pears. Within a few short hours, I already had the assistance of my community in sourcing the rest of the ingredients. And so it was, the savory pear tart was starting to come to fruition.

This recipe, although not necessarily Norwegian, highlights just a few of the amazing products being produced in this region (and just a little beyond). From the local honning (honey) produced from Rud Gård in Rollag to blåmuggost (blue cheese) from Thorbjørnrud Hotel in the bordering county of Oppland and to gråpære (pears) picked locally from the Juleshuset in Numedal. Even the flour was provided by the local bakery, Veggli Bakeri. In a way, this tart is really just an example of the many flavors and quality products which Norwegians are producing and using.

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October 7, 2016
Viking Plankefisk and Rugbrød (Plank Fish and Rye Bread)

The woods, blending well into the deep valley, are welcoming on this day. Edged against the great river, a short distance from the main road, and yet well hidden, lies the Medieval Forest. An emerging area dedicated to the preservation of history, culture, and traditional skills. A way to step back into time, learn authentic crafting and become more aware of nature and personal strength.

It is here that I meet up with Kjell and Maj-Lis for a glimpse inside the eating habits of the Vikings. The husband and wife team are passionate about their country’s history and the area of Numedal. Every year, during July, they, and other enthusiasts, put on a week-long festival featuring local music, courses on textiles, leather, blacksmithing, archery (to name a few) and other festivities centered around the Middle Ages / Viking Age. The week’s festivities held in Stave churches and historical buildings, among other places, create an atmosphere true to Norway’s history for all ages and all types of interests. It’s an opportunity to step back into time – and even ride in a copy of a Viking ship from 850AD.

The valley, known as Numedal, is a glimpse into life during the Middle Ages. A place to experience how Norwegians once lived. Today, Numedal has named itself the Medieval Valley of Norway (Middelalderdalen). They can safely make such a proclamation because within the valley lies the largest remaining collection of houses and buildings older than 1537 AD. In Rollag, Nore og Uvdal municipalities, there are between 50-60 buildings including 4 stave churches, dating back to the 1100s. The predominance of so many medieval buildings still intact may be due, in part, to the wealth local people gained from the extraction of iron. They could then afford such high quality materials and craftsmen to build enduring structures. The valley has also acted as a pathway and crossroads for trading between the east and west for as far back as one could imagine. Knowledge, culture, religious beliefs and other outside influences most likely came through this area because of this important pathway. It also offered locals a way to barter and trade for what they could not produce.

And so here we are today, meeting at a crossroads, to delve into Norway’s past. Kjell starts a fire in-between the stone walls of the hand built oven. The dough has finished rising and a locally-caught trout lies on a wooden plank near the fire pit. We are making a small feast of plankefisk (plank fish) and rugbrød (rye bread with barley grains). Kjell is also showing me a fun way to cook eggs over an open fire. (more…)

July 13, 2016