Pinnekjøtt. Salty. Rich. Chewy & tender. ‘Tis the season when the year’s hard work of rearing, raising, rounding up, & preserving culminates into a grand finale. For 1.7 million Norwegians, that means pinnekjøtt. And thanks to the lovely ladies at Rollag Stasjon, I got to indulge a little bit earlier this year. They prepare pinnekjøtt from the famous spælsau from Numedal (read more about Numedal). Spælsau has grazed more on scrubland, willow and herbs than other sheep breeds, which gives the meat a more wild feel. The meat has less fat and is well marbled. Raised & processed in Numedal, it is some of the best lamb you can get in Norway. (more…)
Tag: norway
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Mollas’ Lefse
Grethe from Mollas Bakeri in Rollag, Norway, is as authentic as they come. For her, staying true to the old traditions of cooking lefse is the secret to what makes her products stand out. For a truly authentic lefse experience, you’ll need a takke (griddle) on hand, heated by a wood-fire. As this may be difficult for most, a large electric griddle will suffice – although, you won’t quite be able to replicate the charred freckles and earthy, smokey taste. Nonetheless, with a little hard work and patience, you’ll earn yourself one tasty treat which you can show off to all your family & friends.
For more about Grethe & her bakery, see this post. You can also watch a short video to see how she cooks lefse on her traditional takke.
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Mollas Bakeri – Rollag, Norway
I woke up feeling a little bit more Norwegian today. Almost as if I had woken up wearing a pair of skis. It’s that kind of a feeling. A rush, a flutter of excitement, a step closer to my fellow nordman. And all because of lefse. Yes, that laborious, understated flatbread that easily reigns as Norway’s national bread.
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Smoked Trout Mousse (Røkt Ørret Mousse)
Numedal boasts some of the best fishing in Norway. And if you have ever tasted trout or salmon from this area, you would have to agree. Permit-holding, pole-bearing men, women and children head out during the season to collect their bounty. Some make it a weekend affair and hike to the tops of mountains to hidden lakes year after year. The freshly, caught fish cooked then and there is like eating melted butter. The rest, is saved for later – either frozen, smoked, or fermented.
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Potato & Shallot Latkes
There are a couple of things I know for certain. One of them is that my potato basket never runs out here. Never. It’s another one of those Nordic mysteries. Whenever I scour the fridge and pantry trying to decide what to make, they’re always there. Looking at me. With all their beady, little eyes – because sometimes I leave them there for a little too long. And sometimes I overlook them on the purpose. Not because I don’t love them. I do. But to eat traditionally in Norway means to eat a lot of potatoes. A lot of boiled potatoes. And while I do enjoy a traditional meal, I also relish the potato’s versatility.
So, after days of walking past my potato basket it hit me. Latkes. Those crispy potato cakes are a winter delight. And they must be buried in my subconscious right now from reading so many food magazines that feature them for Hanukkah. But it’s a curious thing why we don’t make them more often. Simple, made with basic ingredients (including those favorites, onions and potatoes) and a perfect alternative base for a medley of toppings. Hmmm. A base with something on top. Like an open sandwich. Or smørbrød. But made with potato. Sounds perfectly Norwegian to me.
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Winter
The first flutter of snowflakes fell this morning, transforming a somewhat dulled out mountain scape into a pristine picture of untouched white. Winter has officially arrived. Yesterday was a last minute dash to sort any unfinished farm and house business. Outdoor furniture packed away. Greenhouse cleaned out. Snow tires put on. Wood pile stocked. The freezer is filled to the brim with elk, trout, lamb, and berries. We’re set for the season. And I’m quite proud. Because we gathered and plucked and butchered.
