 A
presentation of Norwegian food and beverages and in which county they
are consider a speciality. Norway is divided into 19 countys. Each
County is divided into different municipality (430 for the
whole country).
From Authentic Norwegian Cooking by Astrid Karlsen Scott Photo by Per Eide and Bengt Wilson
LAMB AND CABBAGE STEW (FÅRIKÅL National Dish)
- 3 kg (6 1/2 pounds) sliced lamb shoulder, neck, or breast on the bone
- 3 kg (6 1/2 pounds) cabbage, in large wedges
- 1 liter (quart) boiling water
- 1 1/4 dl (1/2 cup) cold water
In a wide, heavy pot, layer the meat with the cabbage, sprinkling each layer with salt and peppercorns. Add boiling water. Bring to a boil and simmer until the meat is tender, about 1 1/2 hours. Season with salt and pepper. The stock should be quite peppery. Stir the flour into the cold water, then stir into the pot to thicken. Bring to a boil.
Serve with boiled potatoes. (Serves 10 - 12)
BOINLESS BIRDS
- 1 kg (2 1/4 pounds) lean beef, ground twice
- 2 T. bread crumbs
- 1 tsp. freshly ground black pepper
- 150 g (5 ounces) beef marrow cubes
- 1 liter (quart) brown gravy
Combine the meat with
the dry ingredients in a mixer bowl and beat in the milk. Form oval
cakes, about 80 g (3 ounces) each. Press a cube of marrow sprinkled
with cloves and ginger into each cake. Fry in butter on all sides, then
simmer in brown gravy until thoroughly cooked, about 5 minutes. Serve
with boiled potatoes and creamed vegetables. (Serves 6)
CABBAGE ROLLS
- 1 tsp. salt per liter (quart) water
- 500 g (1 pound) ground beef
- 3-4 dl (1 1/2 cups) full fat milk
- 5 dl (2 cups) boiling, lightly-salted water
Parboil the
cabbage in lightly-salted boiling water until soft, about 2 minutes.
Drain well. Cut out the thick stem part. Preheat the oven to 160
degrees C (325 degrees F). Mix the ground beef with salt and potato
starch. Gradually add milk and season with spices. Place a spoonful of
the meat mixture onto each cabbage leaf. Wrap the leaf around the meat
to form a small package. Place the cabbage rolls, seam side down, in a
greased ovenproof dish. Pour over the water and place the dish in a
water bath. Back about 30 minutes.
Serve with brown gravy, boiled potatoes and cooked carrots. (Serves 4)
CHICKEN FRICASSEE
- 1 stewing hen, about 1 1/2 kg (3 pounds)
- 3 T butter
- 1 tsp. ground white pepper
- 2 dl (3/4 cup) whipping cream
- 1 small bunch parsley, chopped
Poach the hen in lightly
salted water about 90 minutes. Cool. Remove skin and bone and cut the
meat into bite-sized pieces. Melt the butter and stir in the flour.
Gradually add the cooking liquid. Season with salt, pepper, curry
powder, and orange rind. Simmer 5 minutes. Add the cream and simmer
until slightly thickened, 5 minutes more. Stir in parsley. Serve the
chicken in the sauce with boiled potatoes, peas, carrot cubes, and
cauliflower. (Serves 4)
COTTER´S KETTLE (Husmannsgryte)
If you are concerned about preparing a nutritious meal and there is not time to cook, try this recipe. It is bursting with nutritious, colorful vegetables.
- 3/4 cup (1 3/4 dl) boiling water
- 1 large leek, sliced, including the green
- 1 1/2 cups (3 1/2 dl) rutabagas, cubed
- 3/4 lb. (340 g) medisterpølse or bratwurst
Dissolve bouillon in
boiling water. Add all the vegetables and let simmer 15?20 minutes or
until vegetables are barely done. Remove skin from sausage, cut in
thick slices, and add to vegetables. Add mustard, salt and pepper, and
let is simmer covered for a few more minutes. Do not overcook. Serve
with mustard, potatoes, and dark bread. (Serves 4)
FISH AU GRATIN
Skinless
and Boneless cooked fish is used in this type of dish. Chunks of fish
are mixed into a thick white sauce enriched with beaten egg, then the
mixture is poured into a greased ovenproof dish and sprinkled with
crumbs. It is usually baked in a water bath. Leftovers of cooked fresh,
lightly salted or smoked fish can be prepared in this way.
- 2 dl (3/4 cup) full fat milk
- freshly ground white pepper
- 5 dl (2 cups) flaked cooked fish
- 1 1/2 dl (2/3 cup) breadcrumbs
Preheat the oven to 160 degrees C.
Melt the margarine and add the flour. Gradually whisk in the milk and
seasonings. Bring to a boil, whisking until thick. Stir in the fish.
Beat the egg and stir into the mixture.
Grease a 1 liter (quart)
ovenproof dish and sprinkle bottom and sides with breadcrumbs. Pour the
fish mixture into the prepared dish. Smooth the top with a rubber
spatula, sprinkle with breadcrumbs and dot with butter. Place a cloth
towel in the bottom on an oven tray. Place the dish on the towel (to
keep it from moving). Add water to reach halfway up the sides of the
dish. Bake 25 minutes.
Serve with melted butter with chopped hard-cooked egg and coleslaw. (Serves 4)
MARINATED TROUT
- 800 g (1 3/4 pounds) boneless sea trout fillet
Marinade:
- 1 large leek
Sauce:
- 5 dl (2 cups) concentrated fish stock
- fish marinade with vegetables
- 1/2 dl (3 1/2 T) 35 percent fat sour cream
The
whole fish should weigh 1 1/2 to 2 kg (3-4 1/2 pounds) for the fillets
to be the desired thickness. Use a tweezers to remove the small bones
down the center of the fillets. Shred the vegetables for the marinade.
Place half the vegetables in a dish large enough to hold the fish in
one layer. Sprinkle the fillet with chopped dill, lemon juice, and
cognac on both sides. Place on the bed of vegetables. Top with
remaining vegetables. Cover with plastic wrap and refrigerate 24 hours.
Remove
eyes and gills from the fish head. Place in a pan with the bones, cover
with water and simmer 20 minutes. Strain and measure. If more than 5 dl
(2 cups), reduce to that amount over high heat. Melt the butter and
stir in the flour. Gradually add the stock, marinade with vegetables
and dill. Just before serving, stir in the sour cream. Cut the fish
fillet into 6 serving pieces. Poach in salted water according to the
recipe about 10 minutes. Transfer the fish to a serving platter. Nap
with the sauce. Garnish with lemon wedges and dill sprigs. Serve with
boiled potatoes. (Serves 6)
MEATLOAF
- 500 g (1 pound) beef stew meat
- 50 g + 65 g (1 3/4 ounces + 2 1/4 ounces) fresh pork fat
- 3 1/2 dl (1 1/2 cups) skim milk
- 1/8 tsp. pepper
- 3 dl (1 1/4 cups) full fat milk
Sauce:
- 5 dl (2 cups) 35% fat sour cream
Grind the meat with salt and potato starch
four times, the last two with the first amount of fresh pork fat and
spices. Cut the remaining fat into strips. Preheat the oven to 175
degrees C (350 degrees F). Layer on a wet cutting board: 1/3 of the
meat mixture in a 1 1/2 cm (3/4") thick layer, half the fat laid
lengthwise about 1cm (1/2") apart, half the remaining amount of meat,
the rest of the fat and the rest of the meat. Smooth the top of the
meatloaf. Brown the meatloaf on all sides in margarine. Use two
spatulas to transfer the meat from the cutting board. Then bake 30-40
minutes.
Deglaze the frying pan with stock and milk and pour
over the meatloaf in the oven. Remove the meatloaf from the oven.
Strain and measure the cooking juices. If they measure more than 5 dl
(2 cups), reduce to that amount over high heat.
For the sauce,
melt the margarine and stir in the flour. Gradually add the cooking
juices and bring to a boil. Simmer 5 minutes. Stir in the sour cream,
bring to a boil, and season with salt.
Slice the meatloaf and serve with boiled potatoes, vegetables, and sauce. (Serves 4)
NØKKELOST QUICHE
It
is easier to make a pie dough with a mixture of shortening and butter,
but an all-butter dough is superior. A quiche should always be served
hot or luke warm.
- 2 T water
Filling:
- 9 oz. (250 g) nøkkelost, grated
- 1 cup (2 1/2 dl) half and half
Cut butter into flour with
pastry blender until the size of small peas. Add water and mix to a
soft dough. Work the dough as little as possible to prevent unnecessary
shrinkage. Press into a 9 1/2-inch (24 cm) quiche pan. Fry bacon until
crisp. Drain on paper towel and break into pieces. Grate cheese and
sprinkle on the bottom of the pie crust. Whisk eggs, half and half,
chives, and pepper together. Carefully pour the egg mixture over the
cheese. Sprinkle with bacon on top. Bake until firm, on the lowest rack
in the oven at 350 degrees F (175 degrees C). (Serves 6 - 8)
NORWEGIAN BURGERS
Norwegian burgers are a popular dish served for both dinner and lunch.
- 500 g (1 pound) lean beef stew meat
- 2 T. potato starch
- about 3 1/2 dl (1 1/2 cups) milk
Grind the meat twice, then mix with the dry ingredients. Gradually add the milk.
Form
flat round cakes, about 90 g (3 ounces) each, and fry on both sides in
butter. Serve with fried onions, boiled potatoes, and vegetables.
Serves three to four.
NORWEGIAN MEATBALLS
- 5 pounds ground meat ( beef, veal, pork; ground three times)
- 2 medium onions, finely ground (save juice)
- 1/2 cup cracker meal or matzo meal
- 4?5 beef bouillon cubes or 4?5 tsp. instant beef bouillon
Heat over to 350 degrees. Combine all
meatball ingredients, knead by hand 5 minutes or more to blend spices
into meat. Lightly grease or coat shallow baking pans with no-stick
cooking spray. Form small round meat balls; dipping hands into cold
water to shape smooth. Bake 10 to 15 minutes. Place meatballs in large
kettle; add bouillon cubes, meat drippings from baking pan and water to
cover. Stir in Kitchen Bouquet. heat to boiling; reduce heat and simmer
1 hour. Remove meatballs. Thicken gravy with flour to desired
consistency.
Makes about 120 (1 1/2-inch) meatballs.
RAISED PANCAKES
Buttermilk
pancakes, pancakes, potato cakes and raised pancakes are served with
coffee throughout Norway. The latter are served on ferry boats in
western Norway.
- 175 g (6 ounces, 3/4 cup) butter
- 4 eggs
- 1 liter (quart) buttermilk
- about 600 g (1 1/3 pounds, 10 dl, 4 1/4 cups) flour
- 2 tsp. hornsalt (or 2 tablespoons baking powder)
- 1 tsp. vanilla sugar (1/2 tsp. extract)
Melt the butter, add sugar and beat in the
eggs and milk. Combine the dry ingredients and add, mixing well.
Refrigerate 30 minutes. Fry in a small amount of butter on a griddle.
Serve with butter and sugar.
PORK PATTIES
- 1 2/3 pounds ground pork
Mix the ground pork and beef with the dry
ingredients. Mix well. Gradually add the milk. Form into oval cakes and
fry on all sides in butter, about 6 minutes total. Serve with pan
drippings, boiled potatoes, and sauerkraut. (Serves 6 - 8)
LOIN RIB OF PORK (Ribbe)
Ribbe
is served for Christmas Eve dinner in many Norwegian homes. It is easy
to prepare and, if so desired, can be baked the day ahead and served
cold. However, the thrill of Christmas Eve would vanish in our home if
the heavenly aroma of ribbe or skinkestek (roasted fresh ham) and
surkaal didn´t fill the air. If cold loin of pork is your choice, make
certain that the accompaniments such as boiled potatoes, gravy, and
surkaal are served piping hot.
The pork loin should be neither
too lean nor too fat; find a happy medium. If the loin has surplus fat,
trim, leaving about one-half inch for self basting. Rub the loin with a
generous amount of salt and pepper which has been thoroughly mixed
(twice as much salt as pepper). Place in roasting pan in a 450-degree
preheated oven, reduce immediately to 350 degrees and roast 30 to 35
minutes per pound until nicely browned (45 minutes to 1 hour).
Then
add 1 cup boiling water and continue baking. Make sure every part of
the roast is basted often. During the last half hour no basting is
required. When cooking is completed place on platter and allow to rest
10 minutes before carving.
The accompaniments served with ribbe
vary, but surkaal, potatoes, and tyttebær (lingonberries) are a must.
Other additions can be dried apricots cooked until barely tender and
filled with currant jelly, stewed prunes, or apples.
REINDEER ROAST W/ GAME SAUCE (Dyrestek med viltsaus)
- 5 lbs. (2 1/4 kg) leg of reindeer
- Strips of suet, 1/4 inch (5 mm) thick
- 1/2 cup (1 1/4 dl) butter
- 1 cup (2 1/2 dl) whole milk, warm
Sauce:
- 1 slice brown goat cheese
Wash meat in cold water
and dry well. Trim off fat and excess skin (not the membrane that keeps
muscles together). Game meat tends to be rather dry and should be
larded. With thin, sharp knife, make deep holes or pockets in meat and
stuff in strips of suet. Tie the roast, and rub with salt and pepper.
Brown butter in large, heavy pot on top of stove. An iron pot is
preferred. Grease thoroughly with butter or margarine before using.
Place
meat in pot, meaty side down. Brown well on all sides, adding more
butter as needed. Turn with two wooden spoons to avoid pricking meat.
When brown, pour on the warm milk and water, and reduce heat. Cover,
leaving lid slightly ajar allowing steam to escape. Cook slowly 2 to 2
1/2 hours, basting meat occasionally. Add more milk and water as needed
to keep meat covered about two thirds. When cooking is completed,
remove meat and keep warm.
Sauce:
Brown butter,
stir in flour, add drippings from roast a little at a time, stirring
constantly to make a smooth, medium thin sauce (the sour cream will
thicken it). Cook 5 to 8 minutes. Stir in sour cream, currant jelly and
goat cheese. Add salt if necessary. Let simmer a while, but do not
boil. Slice and arrange meat on warm serving platter. Decorate with
parsley and tomatoes. Serve sauce in separate dish. Accompanied with
parsleyed, steam-dried potatoes, or small browned potatoes, and any
kind if green vegetable (Brussels sprouts or peas are very good). If
available rowan berry jelly with its sharp flavor is an excellent
accompaniment to any game.
RØMMEGRØT (Sour Cream Porridge)
Sour cream porridge with dried meats was festive food in the olden days and is still considered that today. Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. For the best results, use homemade sour cream. Heat 2 1/2 dl (1 cup) whipping cream to 35 C (95 F), almost body temperature, then whisk in 2 tablespoons buttermilk. Let stand at room temperature at least 8
hours, until thickened.

- 4 dl (1 2/3 cups) 35 percent fat sour cream
- about 3 dl (1 1/4 cups) flour
- about 1 1/4 liters (5 cups) full fat milk
Simmer sour cream, covered,
about 15 minutes. Sift over 1/3 of the flour. Simmer until the
butterfat begins to leach out. Skim off the fat. Sift over the
remaining flour and bring to a boil. Bring the milk to a boil and thin
the porridge to desired consistency. Whisk until smooth. Simmer about
10 minutes, and season with salt. Serve with the fat, sugar and
cinnamon. (Serves 6)
MICROWAVE RØMMEGRØT
Taken from The Global Gourmet, Concordia Language Villages, Moorhead, Minnesota. This recipe was submitted by Amy Erickson, longtime
Concordia College Food Service Manager.
Melt butter in large microwave-safe
bowl. Stir in flour with wire whisk. Cook until mixture bubbles; cook
30 seconds longer. Heat half & half and milk together; slowly add
to flour mixture. Stir with wire whisk while mixing. Return to
microwave until mixture begins to boil, about 2 minutes. Remove from
microwave; stir in sugar and salt. Microwave 30 seconds longer. Add
more hot milk if necessary to reach desired consistency.
Service warm with melted butter, cinnamon, and sugar, if desired. (Sixteen servings)
SMOKED PORK LOIN
- 1 kg (2 1/4 pounds) lightly-salted and smoked pork loin
Pour boiling water over
the pork loin until covered. Insert a meat thermometer into the
thickest part. Simmer until the internal temperature reaches 65 degrees
C (160 degrees F), about 1 hour. Preheat the over to 250 degrees C (450
degrees F). Transfer the meat to an oven tray. Sprinkle with sugar and
roast until the sugar turns to caramel, about 5 minutes. Remove from
the oven, wrap in aluminum foil, and let rest 10 minutes.
Melt
the maragarine and stir in the flour. Gradually add cooking liquid and
simmer 5 minutes. Season with salt and pepper. Bone and slice the meat.
Serve with boiled potatoes, sauerkraut, and poached prunes. (Serves 6)
SMOKED SALMON QUICHE
Pastry:
- 250 g (4 1/4 dl, 1 3/4 cups) flour
- 250 g (8 ounces, 1 cup) butter or margarine
- 1 dl (up to 1/3 cup) water
Quiche:
- 1 1/4 dl (1/2 cup) finely chopped onion
- 400 g (14 ounces) chopped smoked salmon
- 2 tsp. chopped fresh chives
- 1/2 clove garlic, chopped
- 2 tsp. chopped fresh basil
- 2 1/2 dl (1 cup) whipping cream
Combine all pastry ingredients in a food
processor. Gather into a ball, cover with plastic wrap and chill 1
hour. Preheat the oven to 200 degrees C (400 degrees F). Roll out the
dough to fit a 24 cm (10") tart pan. Prick with a fork. Cover edges
with foil and bake 10 minutes. Reduce temperature to 160 degrees C (325
degrees F). Saute onion until shiny in the butter. Stir in salmon,
chives, garlic, and basil. Cool. Arrange the salmon mixture in the
pre-baked tart shell. Whisk eggs with milk and cream, season with
pepper and pour in the tart shell. Bake about 30 minutes, until puffed
and golden. (Serves 8)
TROUT PATÉ W/ CHIVE SAUCE
- 150 g (5 ounces) smoked boneless, skinless trout fillet
- 100 g (4 ounces) fresh boneless, skinless trout fillet
- 1 t. cold butter
- 1/2 t. ground white pepper
- 1/2 dl (3 1/2 T) whipping cream
Chive sauce:
- 4 ss (1/4 cup) 20% fat sour cream
Cut 4 thin slices of the
smoked trout and reserve. Grind remaining smoked trout with the fresh
and press through a sieve. Beat with butter, salt, and pepper.
Gradually add the cream. Spoon into a pastry tube and pipe onto 4
individual plates. Arrange the sliced smoked trout around the mound of
paté. Combine sour cream and chives. Place a lettuce leaf on each
plate. Garnish with dill and lemon and a spoonful of sauce. Serve with
melba toast. (Serves 4)
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FÅRIKÅL Lamb and carbage stew
In a wide, heavy pot, layer the meat with the cabbage, sprinkling each layer with salt and peppercorns. Add boiling water. Bring to a boil and simmer until the meat is tender, about 1 1/2 hours. Season with salt
and pepper. The stock should be quite peppery. Stir the flour into the
cold water, then stir into the pot to thicken. Bring to a boil. Serve
with boiled potatoes.
RIBBE Loin Rib of Pork
Ribbe is served for Christmas Eve dinner in many Norwegian homes. It is easy to prepare and, if so desired, can be baked the day ahead and served cold. However, the thrill of Christmas Eve would vanish in our home if
the heavenly aroma of ribbe or skinkestek (roasted fresh ham) and
surkaal didn´t fill the air. If cold loin of pork is your choice, make
certain that the accompaniments such as boiled potatoes, gravy, and
surkaal are served piping hot.
FISKEGRATENG Fish Au Gratin
Skinless
and Boneless cooked fish is used in this type of dish. Chunks of fish
are mixed into a thick white sauce enriched with beaten egg, then the
mixture is poured into a greased ovenproof dish and sprinkled with
crumbs. It is usually baked in a water bath. Leftovers of cooked fresh,
lightly salted or smoked fish can be prepared in this way.
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