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…)
Tag: mushrooms
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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…)
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Elggryte (Norwegian Moose Stew)
Following on from my story about Moose Hunting in Norway (Elgjakt), here is a recipe for elggryte, a traditional moose stew utilising the flavors of the forest. Gryte means pot in Norwegian, and what better way to cook in the colder months than with everything stewing together in one pot.The mountainous regions of Norway are famous for moose and other types of venison. These meats are used in a variety of dishes such as karbonader (meat patties), kjøttkaker (meatballs), pølser (sausages), and spekemat (cured meats). Stews are a great way to tenderize the meat and concentrate the flavors. They are warming and filling, and easy to make. Best of all, they cook together in one pot and can be made both indoors and outdoors. (more…)
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Jordskokksuppe (Jerusalem Artichoke Soup)
There’s a certain joy that comes from being able to watch another person prepare a dish. Being the student and able to just listen and learn and see the creativity of another person unfold. I am lucky to have many friends and neighbors who are wonderful cooks and who are happy to share their recipes and techniques with me. One such friend is the beautiful and kind Maj-Lis.Maj-Lis is already busy in the kitchen when I come through her door. Her hands are dusted in flour and she greets me with a warm hug and smile before she returns quickly to her countertops to carry on kneading the dough.
She is making a couple of her specialties and dedicating the majority of the day to the kitchen. The menu consists of creamy jordskokksuppe (Jerusalem artichoke soup), homemade valnøttbrød (walnut bread) and her famous Glitreboller (sweet pastry filled with cinnamon, sugar and raisins and topped with almonds). She shares the stories about each recipe and works her way between each dish as I sit back and listen. While the dough rises, she cuts the Jerusalem artichokes. While the soup is on, she prepares the boller. (more…)
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Chanterelle & Goat Cheese Skillet (Kantareller og Geitost)
The forest is full of gold this time of year. Skogens gull. The time of year when mushrooms can be found by anyone desiring to look. And the mushrooms seemingly worth their weight in gold are the chanterelles (kantareller). With their bright, golden hue and curved caps, they are easily identifiable and almost give themselves away against the green, mossy forest bed.
Last week, we went on a sopptur, or mushroom hunt, to find these delicacies that grow all over this mountainous region. These hunts are one of life’s little pleasures and Norwegians view this time as a great way to combine fresh air, exercise and a good meal following a successful pick. This was our first hunt. The first of many to come. As we came along the path, not far from where we parked our car, we spotted the first chanterelle. My son had the honor of the first pick and quickly took to becoming one of the best chanterelle spotters and pickers around. We felt like we had hit gold that day. After an hour, we had filled all of our containers to the brim and even came across the biggest spoil right before returning home. Even without the copious amounts of chanterelles the evening still would have been a success as we laughed, chatted, snacked on wild blueberries and took in the serenity of the babbling brook as the sun’s rays shone through the elegant branches of the trees.
