North Wild Kitchen

Tag: Scandinavia

  • Rhubarb Soup and Spruce Tip Ice Cream (Rabarbragrøt og Granskuddiskrem)

    Rhubarb Soup and Spruce Tip Ice Cream (Rabarbragrøt og Granskuddiskrem)

    Norwegian Rhubarb Soup and Spruce Tip Ice Cream (rabarbragrøt og granskuddiskrem)Norwegian Rhubarb Soup and Spruce Tip Ice Cream (rabarbragrøt og grandskudd iskrem)Rhubarb plants – with their ornate and statuesque figures – have long been sought after and used as garden staples for centuries. Rhubarb cultivation in Norway is mentioned to have first begun around the 1700s, with rhubarb prized for its medicinal benefits. The root was dried and taken for preventative measures as well as used as medicine for digestive problems.

    Rhubarb eventually found its way into the Norwegian kitchen in the 19th century. Its sour stalks appealing – and sugar being its greatest companion.

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  • Beef and Vegetable Stew (Brun Lapskaus)

    Beef and Vegetable Stew (Brun Lapskaus)

    Norwegian Beef and Vegetable Stew (Brun Lapskaus)Lapskaus is simply a Norwegian stew made up of meat and vegetables, with both dark and light versions. Brun “brown” lapskaus is made with beef that is browned first before the other ingredients are added. Some also prepare brun lapskaus with the addition of a brown gravy. Lys “light” lapskaus is typically made with pork, salted or smoked, and cooked in the sauce rather than browned first. (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…)

  • Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem)

    Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem)

    Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem) Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem)

    This is the first part of my three-part series of autumn dishes featuring rutabaga.

    For me, these days have been all about rutabaga, or kålrabi, kålrot, swede, and neep. Those large, matte-purple, and slightly rough-looking root vegetables, which are a cross between a turnip and a cabbage. They are also referred to as Nordens appelsin, or “the North’s orange” because of their high content of Vitamin C. The idea of cooking one, let alone eating one, can seem daunting – leaving them often overlooked or reserved only for specific dishes throughout the year. But, they are a vegetable I have become quite smitten with since being introduced to the Scandinavian lifestyle. (more…)

  • Fiskegrateng (Fish Casserole with Macaroni & Garlicky Breadcrumbs)

    Fiskegrateng (Fish Casserole with Macaroni & Garlicky Breadcrumbs)

    Norwegian Fiskegrateng (Fish & Macaroni Casserole with Garlicky Breadcrumbs)Some days you just need something with a bit of depth and a bit of warmth. An all-in-one meal straight from the oven and dished out directly from its hot container. Nothing too fancy or fussy. A good, classic meal that you can always count on. Understated, but gives you that cozy feeling with each bite. For me, that’s fiskegrateng.

    Fiskegrateng is the very definition of comfort food. This is a beloved and popular dish throughout Norway and has had a constant place in cookbooks and homes throughout the 20th and 21st century, possibly even before. It’s an ideal way to use up leftover fish or just serve fish for dinner that everyone is bound to enjoy. It’s almost like a mac & cheese –  just swap out the cheese for the fish. (more…)

  • Skoleboller (Norwegian Buns with Custard & Coconut)

    Skoleboller (Norwegian Buns with Custard & Coconut)

    Skoleboller (Norwegian Buns with Custard & Coconut)Some days, you just need to bake. Whatever the occasion, whatever the sky.

    My baking day turned into days. Baked goods all around. A seamless stream of sweet things. Anytime I begin contemplating about what to bake, there is always a request for one in particular. Boller. Perhaps the most popular baked good in Norway. And perhaps one of the simplest.

    Boller are Norway’s answer to a sweet bread and instead of just being a simple yeast dough that is lightly sweetened, cardamom is added. This distinctive and flavorful spice takes baked goods to a whole new level. Anyone will tell you that cardamom is a key player in Norwegian baked goods. What’s even better about boller, is that it acts as a base to so many other great variations. One variation, in particular, looks like snowfall on a sunny day. And perhaps, in one way or another, this time the sky was my inspiration to get in the kitchen and bake. (more…)