Recipes

Fine Dining at Norsk Høstfest

Tue, 02 Jun 2009 22:15:21 GMT

Would you like to experience fine dining with Norwegian flair? Sons of Norway and Norwill Inc. are bringing a new and exciting dining experience to Norsk Høstfest in Minot, North Dakota, on October 11-14.

Jarlsberg Turns 50

Tue, 02 Jun 2009 22:16:07 GMT

It’s yellow, it’s smooth, it’s bubbly, and it’s leading the market in the U.S.: Jarlsberg Cheese has turned 50, but is by no means slowing down.

Dining with Henrik Ibsen

Tue, 02 Jun 2009 22:15:13 GMT

Head Chef at Per Gynt Gaarden, Tor Kramperud Arnesen, has made it his mission to explore the diet of local farmers in the 1800s. At Per Gynt Gaarden, he serves food based exclusively on ingredients found locally in the valley Gudbrandsdalen, and on cook books from the period when Ibsen was alive.

Say cheese!

Tue, 02 Jun 2009 22:15:51 GMT

2006 marks fifty years since an agriculture student handed in his assignment on a completely new type of cheese. The Jarlsberg cheese with its familiar large holes has long been a staple in the Norwegian diet, and is now also found in kitchens across the world.

Nordic food online

Tue, 02 Jun 2009 22:15:05 GMT

Ever aspired to be a Nordic chef? Perhaps your next dinner could consist of Norwegian salmon with rice, broccoli and sour cream—you can access the recipe on the new website Nordicplate, which offers everything from nutritional contents to educational materials for Europe's northern cuisine.

Hooked on Salmon

Tue, 02 Jun 2009 22:15:27 GMT

Author Diane Morgan went to the Wild Salmon Center in Lærdal, Norway, as part of her research for writing "Salmon: A Cookbook"

(N)ice and cold

Tue, 02 Jun 2009 22:16:21 GMT

Norwegians are a peculiar people. When it finally becomes warm enough, for a very short period of time, to spend time outdoors without excessive clothing, they find something to eat that reminds them of winter.

From wet to dry to wet

Tue, 02 Jun 2009 22:15:59 GMT

Norwegians prefer to eat their cod as fresh as possible. Nothing tastes quite like a piece of cooked cod straight from the ocean, served only with melted butter and new potatoes. In the old days, however, people were more familiar with dried varieties such as clipfish and stockfish.

Dig down your salmon

Tue, 02 Jun 2009 22:15:19 GMT

Some days are quite unlike other days for chef Frode Selvaag at the Norwegian Ambassador’s residence. Thursday, March 11 was definitely different.

Short days. Good food.

Tue, 02 Jun 2009 22:15:14 GMT

Previously Norwegians had to find alternative methods of preserving their food for winter before refrigerators and air cargo delivery came about. Norwegian traditional foods such as gravlax, gammelost and lutefisk are all products of inventive Norwegians hoping to preserve a little bit of summer into the cold, long winter nights.

Trout - Norwegian style

Tue, 02 Jun 2009 22:16:41 GMT

There’s something about Norwegian trout. It has never attracted the same kind of attention as Norwegian salmon, although it is more highly praised as a culinary treat. Amateur fishermen love the fish because it puts up a real fight, and chefs love it for its unique taste.

Shrovetide buns - Fastelavnsboller

Tue, 02 Jun 2009 22:16:38 GMT

Shrovetide is the name for the three days preceding Ash Wednesday. Lent is not observed in Norway any longer but the tradition of Shrovetide survives from pre-reformation times. Enough history - now to the important bit ...

Prawns in Beer Jelly with Caviar and Crème Fraîche

Tue, 02 Jun 2009 22:16:15 GMT

Prawns and beer jelly? Don't knock it 'till you've tried it!

Lobster / Crayfish Au Gratin with Jarlsberg

Tue, 02 Jun 2009 22:15:47 GMT

A highly exclusive starter developed by The Culinary Institute of Norway.

Dry fish comes to life

Tue, 02 Jun 2009 22:15:45 GMT

Pork Rib Roast with Cloves

Tue, 02 Jun 2009 22:16:31 GMT

Norwegian TV chef and food writer Andreas Viestad has just ended his second season of the popular PBS series "New Scandinavian Cooking" on PBS. Here is Viestad's take on that most traditional Norwegian Christmas dish: Ribbe.

Carrot Cake with Snøfrisk

Tue, 02 Jun 2009 22:16:25 GMT

Who doesn't love a slice of delicious carrot cake? Try making it with a creamy Snøfrisk Icing!

Tribeca Grill’s Jarlsberg Figs with Spicy Walnut Salad

Tue, 02 Jun 2009 22:16:13 GMT

Stephen Lewandowski’s dishes made with Jarlsberg cheese have become stellar features on the menu at New York’s Tribeca Grill, where he is executive chef.

Veiled Peasant Girls (Tilslørte Bondepiker)

Tue, 02 Jun 2009 22:16:09 GMT

This curiously named dessert is loved by young and old in Norway. It looks fabulous served in a large glass bowl or in individual dessert dishes and is well suited to round off a fish or a meat main course. Mmmmmm.

Summer Menu for 4

Tue, 02 Jun 2009 22:16:37 GMT

Three delicious summer dishes inspired by Norwegian culinary traditions.