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 salt 1 tbsp black peppercorns 1 liter (quart) boiling water 1 1/2 dl (2/3 cup flour) 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 tsps. salt 2 T. potato starch 4 tsps. flour 2 T. bread crumbs 1 tsp. freshly ground black pepper 1 tsp. ground ginger 1/2 tsp. ground nutmeg 1 onion, minced 5 dl (2 cups) milk 150 g (5 ounces) beef marrow cubes 1 tsp. ground cloves 1 tsp. ground ginger butter 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 16 medium cabbage leaves boiling water 1 tsp. salt per liter (quart) water 500 g (1 pound) ground beef 1 1/4 tsp. salt 4 tsp. potato starch 3-4 dl (1 1/2 cups) full fat milk 1/2 tsp. pepper 1/2 tsp. ground ginger 1/4 tsp. nutmeg 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) lightly salted water 3 T butter 3 T flour salt 1 tsp. ground white pepper 2 tsp. curry powder grated rind of 1 orange 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. 1 bouillon cube 3/4 cup (1 3/4 dl) boiling water 2 large carrots, sliced 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 Salt and pepper to taste 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. T. margarine 3 1/2 T. flour 2 dl (3/4 cup) full fat milk salt freshly ground white pepper ground nutmeg 5 dl (2 cups) flaked cooked fish 2 eggs 1 1/2 dl (2/3 cup) breadcrumbs 1 T. butter 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 fish heads and bones Marinade: 1 large leek 3 large tomatoes 1 large cucumber 3 T. chopped dill juice of 1 lemon 1 1/2 T. cognac Sauce: 2 T. butter 4 T. (1/4 cup) flour 5 dl (2 cups) concentrated fish stock fish marinade with vegetables chopped dill 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 1 tsp. salt 4 tsps. potato starch 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 1/8 tsp. ground ginger 1/8 tsp. nutmeg margarine 3 dl (1 1/4 cups) stock 3 dl (1 1/4 cups) full fat milk Sauce: 2 1/2 T. margarine 3/4 dl (1/3 cup) flour 5 dl (2 cups) pan juices 5 dl (2 cups) 35% fat sour cream salt 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. 5/8 cup (150 g) butter 7/8 cup (200 g) flour 2 T water Filling: 6 slices bacon 9 oz. (250 g) nøkkelost, grated 4 eggs, slightly beaten 1 cup (2 1/2 dl) half and half 2 T chives 1/2 tsp. salt 1/2 tsp. white pepper 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 1/2 onion, minced salt 1/2 tps. pepper about 3 1/2 dl (1 1/2 cups) milk butter 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 tsp. nutmeg 1/2 tsp. allspice 1 T. salt 1/2 tsp. pepper 2 eggs, beaten 1/2 cup half & half 1/2 cup cracker meal or matzo meal 4?5 beef bouillon cubes or 4?5 tsp. instant beef bouillon 2 tsp. Kitchen Bouquet Flour 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 2 1/4 dl (1 cup) sugar 4 eggs 1 liter (quart) buttermilk about 600 g (1 1/3 pounds, 10 dl, 4 1/4 cups) flour pinch of baking powder 1 tsp. baking soda 2 tsp. hornsalt (or 2 tablespoons baking powder) 1 tsp. vanilla sugar (1/2 tsp. extract) butter 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 8 ounces ground beef 1 T. potato starch 2 tsp. salt 1 tsp. pepper 1 tsp. ground ginger 3/4 cup whole milk butter 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 Salt and pepper 1 cup (2 1/2 dl) whole milk, warm 1 cup (2 1/2 dl) water Sauce: 1 1/2 tbsp. butter 2 tbsp. flour 2 cups sour cream 2 tsp. red currant jelly 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 3/4 teaspoon salt 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. 1 cup butter 1 cup all-purpose flour 3 cups half & half 1 cup whole milk 1/4 cup sugar 3/4 tps. salt 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 boiling water 1 kg (2 1/4 pounds) lightly-salted and smoked pork loin 1 1/4 dl (1/2 cup) sugar 3 T margarine 3/4 dl (1/3 cup) flour 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 2 1/2 T. butter 400 g (14 ounces) chopped smoked salmon 2 tsp. chopped fresh chives 1/2 clove garlic, chopped 2 tsp. chopped fresh basil 5 eggs 2 1/2 dl (1 cup) milk 2 1/2 dl (1 cup) whipping cream pepper 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 1/4 t. salt 1/2 t. ground white pepper 1/2 dl (3 1/2 T) whipping cream 4 lettuce leaves 4 dill sprigs 4 lemon slices Chive sauce: 4 ss (1/4 cup) 20% fat sour cream 1 T chopped chives 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) 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.