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…)
Tag: wild edibles
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Sorrel & Blue Cheese Smørbrød (Engsyresmørbrød med Blåmuggost)
The farm is exceptionally lush after a heavy rain. What once was a sparse and navigable terrain has turned into something of a throbbing Norwegian jungle. Complete with honey bees and energetic insects. And this is only the beginning. The next weeks will lead into summer and this will bring more and more life back into the surroundings. And lucky for us, this means more wild edibles. (more…) -
Juniper Berry & Barley Noodles with Creamy Chanterelles
When you think of noodles, you probably conjur up images of Italian pasta or Asian noodles or perhaps even German spätzle. The thought of a Norwegian noodle would probably never come up, and rightly so. Therefore, you might be wondering why I am posting a pasta dish.Well…
I was invited to take part in @noodleholicsparty, a virtual gathering of fellow food bloggers celebrating noodles from all around the globe. That is to say, food lovers from all over expressing their versions of this cross-cultural staple. See the bottom of this post for all the participants and their dishes. I have a love affair with noodles, so I was immediately interested, but also hesitant at the same time because Norway does not have a version of the noodle. In fact, the macaroni did not enter Norway until 1913. Nowadays, noodles are borrowed and usually kept within their respective countries framework.
However, the more I thought about it, the more I wanted to showcase just what a Norwegian noodle dish might look like. Because, after all, noodles are made with simple base ingredients. The same ingredients that are the building blocks for Norwegian breads, like lefse and flatbrød. So even though there has never been a distinctive Norwegian noodle, there is no reason there shouldn’t have been or should be one now. (more…)
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Multekarameller (Cloudberry Caramels with Sea Salt)
This recipe is not one that you can just make at any time and anywhere. It’s a special recipe featuring Norway’s golden berry. A berry that grows in the mountains and gets the nickname fjellets gull (mountain’s gold) because of its color and the fact that finding them is like discovering hidden treasure. The season is short and those who manage to get a hold of them will usually freeze them and save them for a celebration or a holiday such as Christmas. These berries, known as multebær or cloudberries, are, in short, one of a kind.With this in mind, it is possible to substitute the berries with another berry of your choice, however, the flavor will not be the same at all. I do hope this recipe will evoke a sense of curiosity and a desire to one day try these berries if you have not been able to do so. They grow in North America and Scandinavia around early August. They have a unique and very aromatic taste; a combination of sweetness and acidity. (more…)
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Elggryte (Norwegian Moose Stew)
Following on from my story about Moose Hunting in Norway (Elgjakt), here is a recipe for elggryte, a traditional moose stew utilising the flavors of the forest. Gryte means pot in Norwegian, and what better way to cook in the colder months than with everything stewing together in one pot.The mountainous regions of Norway are famous for moose and other types of venison. These meats are used in a variety of dishes such as karbonader (meat patties), kjøttkaker (meatballs), pølser (sausages), and spekemat (cured meats). Stews are a great way to tenderize the meat and concentrate the flavors. They are warming and filling, and easy to make. Best of all, they cook together in one pot and can be made both indoors and outdoors. (more…)
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Savory Berry Tartlets (Bærpai)
Berry season is nearing its end for the year as the tips of the trees give way to yellow, orange and red hues. Cooler days and the welcome of autumn bring a shift in the kitchen from light fare to more hearty and warm dishes. With more than my fair share of wild berries resting on my countertop, my thoughts are immediately filled with dreams of baked goods and their aroma sifting from the kitchen. Berries paired with dough. Their sweetness nestled in a blanket of creamy cheese surrounded by a hazelnut crust and drizzled with local honey. Just large enough to be handheld, cut into little servings and shared among friends.
