Stacks of dried cod, butterflied and doused with salt, are one of the most iconic images you will find along Norway’s coastline and in traditional food markets across the region. Although their earthy tones may not immediately attract the eye, their very existence tells a deep history of Norwegian traditions and a commerce that has shaped Norway’s economy. (more…)
Tag: norskmat
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Baked Salt Cod with Potatoes and Celeriac (Klippfisk med sellerirot- og potetmos)
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Sour Cherry Crisp with Almonds and Seeds (Smuldrepai med Kirsebær)
The slender tree branches, laden with luscious, dark sour cherries, seemed in dire need of relieving their seasonal burden. As always, it’s on a first come first serve basis: us or the birds.As I walked through my friend’s delightful garden teeming full of berry bushes and fruit trees (each with a long history and proclamation to the land which their roots sink deep into), I couldn’t help but begin to recount all of the times my friends and I would use the garden as our own playground when we were little. We would pluck fruits from the trees in such earnest that our hands would be stained, the lower parts of our shirts became makeshift baskets, our conversations became limited as we kept our mouths full of our succulent findings, and our greediness was shown outright as we left with full bellies and more fruit than we could carry. (more…)
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The Southern Coast {Sørlandet} + Seawater-Poached Salmon Steaks
A smoldering heat enveloped me as I gazed out from the brygge (docks) toward the sea; one hand shading my eyes from the sun’s bright rays. The blue waters appeared never ending – with small, rocky, and only somewhat-barren islands jetting out as the seagulls danced around the them. The breeze gave only the slightest sense of relief from this year’s endless heat wave, but the beauty and tranquility of the landscape alone was enough to take my mind off of it. (more…) -
Kvæfjordkake: The World’s Best Cake (Verdens Beste)
Sponge cake baked with meringue and almonds becomes the centerpiece of this delightful layer cake filled with custard and whipped cream. It began its inception in the north of Norway and has earned it’s nickname as verdens beste, “the world’s best”. (more…) -
Outdoor Skillet-Bread with Lamb and Pea Pesto (Bålbrød med lam og erterpesto)
A 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…)
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Aquavit, Orange, and Juniper Cocktail (Akevitt-cocktail med appelsin og einer)
As a follow up to my previous recipe post, Whole Wheat Dark Chocolate and Candied Orange Peel Braided Swirl Bun, I’m sharing this simple and refreshing cocktail that I like to make when I have leftover orange syrup (from all those candied orange peels) around. I especially find this to be a great drink to serve during påske (Easter), right after a good, long trek in the brisk mountain air.I use a local aquavit called Fjellvitt Akevitt “white mountain aquavit” that has a rich characteristic of caraway and other spices, and just a hint of sherry. The orange adds a nice sweetness and the juniper berries offer a subtle earthiness. To me, this drink captures the essence of the hytte (cabin) lifestyle and can easily be made indoors or outdoors. If snow and ice are still gracing the landscape, then pack your bag with some empty cups, a flask, a small jar of the syrup, and instead of ice cubes, use what nature readily provides. (more…)