A real Norwegian…err…Danish….err….Swedish…I should probably say Scandinavian Christmas classic. We simply love this little fish, and Sennepsild is one of the most classic variations. Here’s how to make it!
A classic in the Scandinavian kitchen, and especially around Christmas are pickled herring in all sorts of sauces and dressing. Here’s how to make Portvinsild!
Porridge has been a staple in Norway for times immemorial. The Vikings ate it, and people before that ate it. And it is still an important part of Norwegian food and culture, so let’s explore what deliciousness it has to offer!
Apart from perhaps Smalahove, this is the most notorious Norwegian dish there is. Period. It makes people gag, or screw their faces in pure disgust. I used to hate it, but I found the key to make it actually taste good!
The best things about Norwegian ribbe is the insanely crispy crackling. The second best thing are the leftovers. Here we have paired the super crispy with super fluffy in a perfect, hand held format!
Hakkasteik is a very old dish from Hardanger in Norway, traditionally reserved for big feasts, weddings and so on; one of its three names, Brurasteik, translates to “Bride’s roast” and reflects how highly regarded this dish is.
Fårikål, mutton in cabbage, is the national dish of Norway, and a true reflection of our past; piss poor farmers who made do with what we had. And we found a way to make meager magnificent with dish. Here’s the 100% authentic, traditional way, plus my own twist to the dish.
Pinnekjøtt is my favorite thing to eat in the whole world. While the Norwegian west coast is known for its Pinnekjøtt, this modern take on the classic will make the traditionalists scream for blood. Screw them.
Every spring my grandma would don her apron, yellow dishwashing gloves and take to the woods to pick stinging nettles. If you’ve never had stinging nettles before, think of it as spinach, but free, and with its incredible herbal notes, way tastier!
This is one of my favorite styles of bread for meat sandwiches. On the rare occasion that I smoke a brisket, I always make sure to also make this bread, but it is also very delicious with aged cheese for example.