 Food searching in Norway. TRØNDER SODD Trondheim Soup Combine water, rice, raisins, and cinnamon and bring to a boil. Simmer until rice is tender, about 20 minutes. Whisk the flour into the cream and add. Bring to a boil. Simmer 1 to 2 minutes, until thickened. Stir in the sugar and a few grains salt. Fish Chowder Probably the most famous Fish Cowder in Norway is the one at BLÅ LANTERNE in Lyngør. Clean and dice 4 large stalks of celery. Cook in small amount of water until tender. Dice of salt pork and fry gently, but well. Dice one medium onion. Make cream sauce with coffee cream. Dilute with fish broth, resulting in a rather thick sauce. Then add celery and water in which it was cooked, the fried salt pork, and diced onion. The final addition is fish meat. Cook gently for 30 minutes. When serving, sprinkle individual bowls with fresh, chopped chives. 
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From Authentic Norwegian Cooking by Astrid Karlsen Scott 
Combine water, rice, raisins, and cinnamon and bring to a boil. Simmer until rice is tender, about 20 minutes. Whisk the flour into the cream and add. Bring to a boil. Simmer 1 to 2 minutes, until thickened. Stir in the sugar and a few grains salt. Serves 6 This dish was served at midday on Christmas Eve, and the meat was simmered 24 hours to make the stock.
Place the shank in a large pot, cover with 7 liters (quarts) water and bring to a boil. Skim well. Lower heat and add onions, carrots, celeriac, leek, salt and peppercorns. Simmer at least 6 hours, adding more water, if necessary. Strain the stock. It should measure 5 liters (quarts). Core the cabbages and cut into 5 mm (1/4") dice. Add to the stock and simmer until tender, about 5 minutes. For the meatballs, remove the meat (no membrane or gristle) from the shank and grind. There should be about 250 g (9 ounces). Combine with seasonings and flour. Beat in the cream. Form into 2 1/2 cm (1") balls and simmer in stock. Reheat the meatballs in the soup and serve with lukewarm sweet white bread. Clean and dice 4 large stalks of celery. Cook in small amount of water until tender. Dice 1/2 cup (1 1/4 dl) of salt pork and fry gently, but well. Dice one medium onion. Make cream sauce with coffee cream. Dilute with fish broth, resulting in a rather thick sauce. Then add celery and water in which it was cooked, the fried salt pork, and diced onion. The final addition is 1 to 1 1/2 cups (2 1/2 to 3 3/4 dl) fish meat. Cook gently for 30 minutes. When serving, sprinkle individual bowls with fresh, chopped chives. Serves 4 to 6. Cream Sauce: Melt 1/4 cup (1./2 dl) of butter, add 2 heaping tablespoons of white flour and blend. Dilute gradually with 2 cups (5 dl) milk until desired thickness. Simmer 7 to 8 minutes. Season to taste.
Melt the butter in a large heavy bottomed saucepan. Cut the leeks in half lengthwise and wash thoroughly. Slice. Dice the potatoes and carrots and add with the leeks to the saucepan. Cook five minutes while stirring occasionally to prevent vegetables from browning. Add flour stirring constantly; remove from heat and add broth all at once while continuing to stir. Reduce heat and let simmer until vegetables are tender. Beat egg yolks into a soup tureen. Pour soup over egg yolks, a little at a time, stirring constantly. Season with salt and pepper to taste. Sprinkle with fresh parsley. Serve at once. Serves 6-8.
Sort peas. Place in boiling water in large heavy kettle over moderate heat; add salt pork. Cover and simmer about 1 - 1/2 hours. Add remaining ingredients; cover and simmer, stirring occasionally, 1 to 1 - 1/2 hours or until quite thick (about the consistency of gravy). Add salt if desired. 6 Servings.
Place the meat in cold water and bring to a boil. Skim well. Add salt. Simmer until the meat is tender, 45p;60 minutes. Rinse the rice and add to the meat stock with whole carrots, cabbage wedges, and onion. Simmer until the rice is done, about 20 minutes. Arrange the meat and vegetables on a serving platter. Serve with soup and boiled potatoes.
Layer the above in order listed in a roaster. Mix one can Cream of Mushroom Soup and one can Cream on Tomato Soup together. Pour over. Do not add water. Cook in roaster, covered, for 5 hours at 250 degrees. Do not uncover while cooking. |
 Jarlsberg Filled Peppers (Jarlsbergfylt paprika) Marinated Edam Cheese (Marinert edamerost) Meatball Snacks (Kjøttkakepinnemat) Stuffed Eggs Walnuts and Cheese (Valnøtter og ost) Warm Lobster Salad BAKED GOODS Almond or Nut Cake Apple Cake with Sabayonne Birthday Kringle (Fødselsdagskringle) Cardamom Cone-Shaped Wafers (Krumkaker) Cherry Cream Cake (Kirsebærkremkake) The Dairymaid´s Wafers (Seterjentas rømmebrød) Deer Antlers Goro Fyrstekake (Prince Cake) Lemon Waffles (Vafler med sitronsmak) Mother Monson (Mor Monsen) Rosettes Tiny Almond Pies Tropical Aroma BREADS Cardamom Buns (Kardemommeboller) Else's Coarse Bread (Else´s Grovbrød) Flatbread I Lefse Potato Lefse I (Potet lefse I) Potato Lefse II (Potet lefser II) Small Potato Cake (Lumpe- potekake-hellekake) DESSERTS Bergen Rumballs Caramel Pudding Cloudberry Cream Cookie Cones with Cognac Cream on Mixed Berries Festive Cream Cake Kransekake (Almond Wreath Cake) Lingonberry Cake Madeira Cream Norway´s Grand Fruit Pie (Norges storartet fruktpie) Sour Cream Dessert Omelet Strawberry Cake Roll Strawberry or Raspberry Ice Creamv Troll Cream I and II MAIN DISHES Boneless Birds Cabbage Rolls Chicken Fricasseev Cotter´s Kettle (Husmannsgryte) Curried Lamb Fish Au Gratin Lutefisk Marinated Trout Meatloaf Nøkkelost Quiche (Nøkkel quiche) Norwegian Burgers Norwegian Meatballs Norwegian Pancakes Pork Patties Ribbe (Loin rib of pork) Reindeer Roast with Game Sauce (Dyrestek med viltsaus) Rømmegrøt and Microwave Rømmegrøt Smoked Pork Loin Smoked Salmon Quiche Trout Paté with Chive Sauce SANDWICHES Open-Face Sandwiches SOUPS Cabbage Soup Fish Chowder (Fisksuppe) Lamb and Cabbage Stew Leek Soup (Purresuppe) Norwegian Pea Soup Orkdal Soup Sanvik´s Stew Trondheim Soup SALADS Cucumber Salad (Agurksalat) VEGETABLES AND GRAIN DISHES Boiled/Steamed Potatoes (Kokte melne poteter) Creamed Green Peas (Grønn ertestuing) Hasselback (Roasted) Potatoes (Hasselbackpoteter) Raw Potato Dumplings Rutabagas (Kålrot) |