North Wild Kitchen

Tag: Mains

  • Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)

    Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)

    Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)Outdoor Skillet Pizza with Lamb and Pea PestoA crackling fire set amidst the backdrop of nature is one of the most pleasant and fulfilling ways to cook. There’s a connection between the ingredients, the process, and the finished meal that completely transcends the traditional kitchen.

    One thing you learn quickly when living in Norway is that your home extends beyond a structure’s walls. Your time is shared both under a roof and in the open expanse of the surrounding landscape. Not even bad weather can, nor should, contain an individual to an enclosed space. That’s why every opportunity to explore the outdoors is relished upon. (more…)

  • 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…)

  • 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…)

  • Potato Dumplings with Spring Vegetables (Raspeballer)

    Potato Dumplings with Spring Vegetables (Raspeballer)

    Norwegian Potato Dumplings with Spring Vegetables (Raspeballer)Norwegian Potato Dumplings with Spring Vegetables (Raspeballer)One of my first introductions to Norwegian food was raspeballer, potato dumplings. The memory of my husband’s grandmother proudly shaping a mixture of potato and flour into large rounds the size of my fist is one I have imprinted in my memory. She served them with boiled meat and large sausages. Less that was not enough, she also topped them with a generous portion of fried bacon and fat.

    It’s no surprise they lean toward the starchy and dense side with a tendency to stick to your ribs. They are reminiscent of a traditional Norwegian lifestyle, where simple foods that filled you up were the order of the day. Nonetheless, they are good and satisfy those salty, hearty, meat-indulgent, comfort food cravings that pop up now and then. Therefore, it’s easy to see why they have earned a place in the mainstream diet. Even the mere mention of them has people swooning over the memories these conjur up. (more…)