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…)
Tag: wild
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The Southern Coast {Sørlandet} + Seawater-Poached Salmon Steaks
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Rhubarb Soup and Spruce Tip Ice Cream (Rabarbragrøt og Granskuddiskrem)
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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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-Cured Venison with Pickled Bilberries (Gravet hjort med sylteblåbær)
Norway has a long tradition of curing – graving – both fish and meat in order to conserve them. While cured salmon (gravlax / gravlaks) may be more well-known, the same technique can, and is, applied to meats. Curing the meat provides a distinct flavor and smooth texture, which today is seen as being quite exclusive. Yet, it’s simple to make at home. (more…) -
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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The Smokehouse (Røykhuset)
An army of snowflakes drape over the valley in a continuous flutter, creating an atmosphere that is quite magical, quite harmonious. A picture of white amidst a mountain landscape. And there, at the edge of the farm and near a trickling brook, stands the old smokehouse.Aged timber cloaked in a history and a promising future. A future, which may not have existed had it not been important to revive and maintain this old tradition by the Traaen family.
The Traaen’s are a great example of those who are committed to their heritage and their connection to nature and the community. I had the privilege of learning about hunting in the Norwegian mountains from Olav and his son, Knut Halvor. Today, they are showing me another important aspect of Norway’s food culture and one they are learning more about themselves. The art of røyking or smoking.
