Skip to main content

Cooking Around the World: Norway

Unlike most of the countries in our Cooking Around the World Adventure, I have actually been to Norway. A couple of times, actually. I had some good friends who lived there while I was in college and directly after. So, I flew there once, from Berkeley, for a self-declared long weekend. And I took the train from Rome when I was living and working in Italy a couple of years after that. The wife is Norwegian, the husband American. So, they split their time between there and here.

My memories of those two trips are hazy; my memories of the food and drinks are even more so. I remember going to a microroastery and espresso bar in Oslo. I do remember eating Pølse (basically hot dogs) rolled in lefse (flatbread) with mustard and raw onions. And I clearly remember, standing at at the edge of a frozen lake, debating which items to carry on my back while we skiied to her family's cabin. Akevitt won out over food. Yes, my priorities were way out of whack in college: booze over food.

Needless to say, I needed to find something kid-friendly for this adventure. And Dylan requested seafood. So, I stumbled across a recipe that looked delicious: Fish for a Prince (prinsefisk).

I had initially planned to make a Norwegian dessert, too, Prince's cake (fyrstekake). But time got away from me and I am cutting back on sugar. So, I'll stick with the main dish and call this country done.

A few fun facts...
Norway is in Scandinavia and lies above the Arctic circle.

In Norway you will find reindeer, which are also called caribou. These animals use their antlers to scrape the snow away from the ground to find food. The caribou have four toes.

Arctic fox also lives in Norway; its coat changes with the seasons. In winter its fur is mainly grey and white, while in summer it changes to a light brown.

You can buy beer in grocery stores, but you have to buy wine and hard liquor at one place and one place only-Vinmonopolet (which literally means ´Wine Monopoly´).

Norwegians hunt whales.

Oh, one more thing...Norwegians have a delicious cheese that I love. It reminds me of caramel: gjetost. I had the students try it - during our Cheeses Around the World week during my Culinary Adventurers class.

These Global Table Ambassadors are signing off for now. With this, we've wrapped up the Ns; we're headed to Oman next. Stay tuned. 


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an