"My understanding of Norwegian cuisine went from an unfortunate stereotype (meat and boiled potatoes) to a world filled with berry-infused moose sausage, fermented trout, wild nettle soup, rhubarb juice made from birch sap, home-brewed beer, and traditional cheeses and porridges made on the farm," writes food blogger Nevada Berg in the introduction to this exploration of her adopted land's culinary traditions.
Norwegian cuisine has been shaped by centuries of trade and migration and has much in common with the palates of its Nordic neighbors and northern Europe, but what makes it authentic is its use of locally sourced foodstuffs and traditional methods of smoking, curing, and preserving foods in a challenging climate.
Eight chapters explore separate parts of Norway's culinary culture - foraging (Sankingen), fishing (Vann), farming (Seteren), harvesting (Innhostingen), hunting (Katen), preserving (Stabburet), outdoor cooking (Balet), and baking (Jernet, Takken, og Ovnen). Each chapter includes correspondingly traditional recipes along with newer dishes well embedded in the culture. Notes on ingredients and equipment are included along with thoughtful essays and descriptions of each dish.
Recipes featured in North Wild Kitchen:
Beer-battered Spruce Tips with Syrup (Granskudd fritert i øl med granskuddsirup)
Creamy Sorrel Potato Salad (Potetsalat med engsyre)
Fish and Mashed Potatoes with Roasted Carrots, Sautéed Leeks, and Bacon (Plukkfisk)
Oatmeal with Raw Spruce Tip Granola and Blackberries (Havregrøt med granskuddgranola og bjørnebær)
Wild Garlic Soup (Ramsløksuppe)
