Påske (Easter) is only a few weeks away and Norwegians are undoubtedly preparing for the days preluding påske and the days following. Påske is one of the biggest holidays in Norway – a full week off from work and school and whatever else occupies one’s time. Setting the religious aspects of the holiday aside, there are certain elements that need to be present in order for it to be a truly Norwegian påske. Two of these elements are oranges and chocolate. (more…)
Tag: north wild kitchen
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Whole Wheat, Dark Chocolate and Candied Orange Peel Braided-Swirl Bun (Grov-flettekrans med skjokolade og kandiserte appelsinskall)
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Stewed Green Pea Dip with Radishes (Ertestuing-dipp)
Spring officially marked its entrance on the meteorological calendar, but it has yet to arrive (or come close to arriving) in our valley.I’ve been conjuring up ideas for spring dishes with pops of color and fresh greens that have just sprouted up from the once frozen earth. But alas, the snow seems to be standing its ground with a fierce endurance that will undoubtedly result in its presence until the very last moment when hope for a timely and long spring has all but dwindled.
So, I turn to the kitchen to take up battle by making spring-inspired dishes (as if by making a dish that is reflective of spring I will somehow will spring into arriving faster). But battle seems like a harsh stance, especially since this winter has been one of the most charming and delightful winters we have had in Numedal since moving here and I look forward to a few more ski trips leading up to påske (Easter). I suppose even if spring is still a long time away, one can always bring it to the plate a little earlier. (more…)
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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…)
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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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Kari’s Ostekake (Cheesecake)
My mother-in-law, Kari, makes one of the best cheesecakes (ostekaker) around. It’s her most requested dessert, and I, of course, was incredibly pleased when she shared with me the recipe on one of her latest visits so I could share it with you. It’s a fluffy and light variation on what can be quite a heavy dessert. Her recipe has a subtle touch of lemon and the base has a buttery, sweet and salty taste that literally melts in the mouth. It’s a variation that I have never come across before, being more accustomed to the American style of cheesecake. Yet, this is the genius of a recipe when it spans across countries and cultures and time. The ingredients are tweaked. The taste becomes accustomed. And the style is in the eye of the beholder. Variation. The spice of life. And what a sweet spice this is.
