This post is made in partnership with Kvarøy Arctic Salmon

We handed over our luggage and stepped onto the boat with great relief from the chilly summer breeze and splattering of rain that had filled the afternoon. We could just make out the outline of the island as we sped closer and closer, waves roaring against the sides of the boat, trickles of waters dancing off the windows. A week’s worth of traveling northward and here we were, gazing out into the dark blue and thick waters surrounding the island of Indre Kvarøy.

Our journey to Indre Kvarøy started just before Midsummer’s arrival marked the transition of spring into summer. The valley was green and lush with wildflowers starting to bloom as we departed from our home in Numedal, in the heart of the mountains. It was a family affair with my young son, husband, and our boxer dog taking to the road with a small camper in tow.

The plan was to reach the home of Kvarøy Arctic salmon in one week, stopping along the way to share our experiences of the unique landscape and flavors making up this part of Norway. Once we reached the island, we would meet the team and the community, and spend a few days learning about what makes their salmon and approach to farming so unique, and what life on this quaint island at the base of the Arctic Sea is really all about. And while I can certainly attest to their delicious salmon, I was curious to learn more about the family and culture behind it all.

Our travels took us about 1380 km (858 miles) across valleys, mountains, coastline and sea. Along the way, we were met with adventure, diverse and awe-inspiring landscapes, musings, and new friendships. The first part our journey saw us through the Norwegian seter “mountain summer farm” life, where animals thrive in clean, natural and free surroundings. Here, you can taste the wild berries in sweet jams and delectable homemade cured meats. Each bite of cheese seems to draw you into the very grasses the animals graze on. This idyllic way of caring for animals as part of our food system is a common thread found throughout the country, where there is a deep respect for our natural environment and the sustenance it provides.

The second part of our journey took us further north to the Trondheim area, where we experienced a thriving city excelling in its culinary offerings. Here, history and culture jive colorfully alongside restaurants and daily life while a few minutes’ drive takes you out of the city and next to the water’s edge. With Midsummer upon us and the sun never quite setting this far north, we jumped on the opportunity to grill every evening, using the ingredients we had gathered along the way and some Kvarøy Arctic salmon hot dogs and filets. This simple act of cooking and eating outdoors truly solidifies that wonderful connection of farm/sea to plate as you gaze out into the landscape where the ingredients have come from.

The final lap of our journey took us to the coastline, where dramatic geographical formations meet swoon worthy beaches and turquoise waters. It seems that everywhere our feet landed, an enormous connection of familiarity between ourselves and nature was apparent. It was also visibly clear that the tranquility of the surroundings provides an ideal climate and home for species to thrive in. This only added to our expectations of what we would find when we arrived at Indre Kvarøy, each stop confirming just how important the work Kvarøy Arctic is doing in the larger picture for providing a sustainable food source that values the environment, the local culture, the community, and innovation for the future.

After a week of incredible travels, we finally made it to our destination of Indre Kvarøy, the small island just off the mainland with around 80 inhabitants. It was a grey morning, and the wind-strewn raindrops were beating against the glass as the waves splashed upwards against the powerful boat that took us from the mainland to the island. It was a typical coastal summer day, where the weather keeps you guessing as you add and remove layers of clothing as the hours pass by.

From the moment we were picked up by the family, we felt welcome and cared for. Our conversations varied from hilarious anecdotes to the seriousness of the responsibility they carry to produce the best quality salmon in the most ethical and sustainable way. If anything, they certainly never hold back. Honesty is a virtue they wear on their sleeves and one they carry with an air of humility as they talk about their extensive goals while not being afraid to shy away from honest truths about the areas they are working hard to improve on. Although the work they are doing is momentous, I was happy to see the fun they kept in the office, with a desirable work-life balance.

It’s this balance that runs through the veins of the entire community, from the children to the adults, where working hard and playing hard seem to intertwine. Even the seclusion of the island enables the kids more responsibility and freedom to play and explore, giving the parents comfort in knowing that someone on the island is always looking out for them. And while this seclusion could be quite isolating, they make the most out their time and relationships with hobbies, gatherings, and new developments. It’s a community that has always been innovating and growing, and where local entrepreneurs have incredible visions to contribute significantly towards a sustainable future that continues to create jobs for the island.

This sense of community and togetherness was always at the center of our time there, and food was the element that enhanced it in the most beautiful way. The first night, we had dinner at the only restaurant on the island with all the siblings, their spouses, and their children. Needless to say, we overtook the second level of the restaurant with two large tables beaming of noise, excitement, laughter, and the most delicious food highlighting the island.  After dinner, I was invited to come along to the knitting club, where alongside knitting there was a heavy discussion and interest into cooking with wild edibles as the group nibbled on homemade cake.

The next day, we put all this food discussion into action as we headed out to sea for a fun fishing trip with some of the team and the kids (who, by the way, despite their youth were already quite avid fisherman at heart). The wonderful thing about fishing, or any type of gathering of food, is that it teaches the value of obtaining a meal by one’s own hands and becomes an opportunity for even the smallest ones to gain important life skills. Skills, which these kids certainly had since it wasn’t even five minutes in before one of them caught the first catch, followed by even more from the other children. Eventually, the adults caught up and we returned to the island with a selection of pollock, haddock and cod. A trip to the local shop meant hard-earned ice creams and smiles all around.

As the day drew on, we all met up again for one last dinner together at one of the homes of the family. As the clouds parted and made way for a few rays of sunshine, we feasted on salmon, halibut, tasty sides and Ida’s famous rhubarb cake before sitting by the warmth of the fire with coffee as the evening hours rolled on. We proceeded to talk about life on island and it became evident that these types of gatherings are a common occurrence, with neighbors and cousins stopping by here and there to have a drink or give a quick greeting.

The closeness of the family and community truly stood out, and it really brought it all back to an earlier conversation we had where we discussed why they wanted to feed back into the community and the wider world. It came down to the quote: “leave this world better than when you found it.” And that is one of the driving principles that is clearly reflected here, where just like the waves surrounding the island, its effects ripple out into the surrounding areas and out into the wider world.

Before our departure, we took one last tour outdoors and learned of some of the remarkable tales and history that bear their markings on this island and the surrounding areas. On our way to the mainland, we circled the nearby Vikingen island, where the Arctic Circle passes through. As I looked out at the landmark representing the Arctic Circle, I reflected back on the entire journey that had brought us to this point. The passion and love for nature stands out wherever one’s feet might land in Norway, and it is presented in the lifestyle and food culture of the local communities, as evident at Indre Kvarøy. Throughout our time, we were able to see firsthand how the Norwegian concepts of friluftsliv “outdoor living”, dugnad “community”, and velvære “well-being” play out into everyday life, both urban and rural.

Although our journey had reached its end at Kvarøy, the family, the connection to the natural landscape, the honesty and integrity, as well as the close-knit community, and entrepreneurial spirit gave us an authentic and holistic overview of what Kvarøy Arctic stands for and how these ideals revert back into their delicious salmon. Seeing firsthand the pristine and clean natural environment provided a great sense of confidence in knowing that the salmon is flourishing.  

So, while you might not be able to be here in person, you can still bring a taste of Norway to your table with Kvarøy Arctic salmon – representing the beautiful, tranquil and clean nature of Norway.

Also, I’m happy to say that their salmon is now available via Amazon! Check it out here.

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Velvære is the Norwegian word for the state of well-being.

What is special with velvære is that it’s holistic (whole) in nature, like pieces of a puzzle coming together to create a broader picture of our satisfaction, our sense of purpose, and how we function on a personal and social level. It acts as an umbrella term to describe the balance between the body, mind and spirit, which encompasses our physical, emotional, spiritual and social wellness.

To be in a state of velvære/well-being can mean different things for different people, of course. There are internal and external factors influencing our well-being, so it’s important that one’s individual view of their well-being and their feelings are balanced with other aspects of life such as health, social interaction and physical activity.

Slow Nordic Living

One way of approaching velvære is through ‘slow living’. As the name suggests, it’s about slowing down and creating a more meaningful and mindful lifestyle where there is a focus on the values that matter most to each person. This creates more awareness to make purposeful decisions that can benefit personal well-being and society as a whole. So, rather than just eating a meal, we can focus on the ingredients and where they came from, how the meal has been been prepared, who we are eating it with, and how it makes us feel.

Taking slow living even further, I like to put on a Norwegian lens and think of it in terms of slow Nordic living. With slow Nordic living, there are cultural perspectives to well-being that are found in Norway and the Nordic countries, which provide unique approaches to being in a state of well-being. These include our relationship to nature and the larger community, and how creating a cozy atmosphere in our everyday lives boosts our comfort and happiness.

Nature

The Norwegian approach to velvære is intrinsically linked to its natural surroundings, where the landscape plays a vital role in creating balance among all the aspects of wellness. A typical Norwegian lifestyle will be centered around the outdoors. This can be seen from the earliest age, where babies nap snuggly in their strollers outdoors in the fresh air. When children go to kindergarten, they spend a considerable amount of time playing outdoors and learning about their surroundings (some kindergartens are outdoor only). In fact, studies suggest that children receive significant health benefits by being outdoors and playing and digging in soil[1]. Skiing is also introduced at a young age, with the notable saying that ‘all Norwegians are born with skis on their feet’. This relationship with nature is encouraged and embedded from the very beginning, enabling Norwegians to be able to find wellness in whatever setting they may find themselves in.

It is important to note that this connection to nature is not so much conditional as it is seen as necessary and desirable. In Norway, there is another famous saying, ‘there is no such thing as bad weather, only bad clothing’. This is an example of a mindset that provides an individual more freedom to experience wellness in, say, a downpour as well as under a beautiful, bright blue sky. Or rather than perceiving the darker winter months as limiting, looking at the opportunities it brings. A mindset of being able to be outdoors, no matter the weather conditions, removes the negative barriers that might prevent someone from experiencing the powerful and positive effects of nature based on conditional elements.

By removing these barriers to being outdoors, most Norwegians spend a considerable amount of time outside in all sort of conditions, leading to being happier overall. There are countless studies indicating that being outdoors is beneficial both for your physical, spiritual, and mental health.

Outdoor recreation

Being outdoors also brings in another Norwegian term, ‘friluftsliv’. Friluftsliv is an expression meaning open-air living or outdoor recreation. It’s a lifestyle that reflects the passion for nature that Norwegians hold so dear and one that is rooted in a mindfulness of being connected to the larger whole. Friluftsliv also supports the human desire for uplifting experiences while highlighting the need for happiness and mental health.

It can be a simple walk, a lunchtime run, commuting by bike or skiing, heading to the cabin, ensuring children in kindergartens and schools have plenty of access to being in the open air, foraging, and more. There is a strong emphasis on the balance of work and life and that we are more productive and happier when we set aside time to be in nature.

A vital part of the Norwegian concept of friluftsliv is cooking and eating outdoors. This offers an opportunity to sit around the fire and create a more hands-on meal while socializing and enjoying the company of others. Social interaction is an important part of velvære. In fact, researchers indicate that a personal relationship with others is a key factor of happiness world-wide [2]. It’s not really about the number of relationships we have, but rather the quality of those relationships we nourish. It also entails the roots we place in our community, which leads to another important Norwegian concept – dugnad.

Community

Dugnad involves volunteering, helping and supporting the community. This Norwegian activity is all about giving and communal work, which has existed in the culture for a long time and remains embedded here. Traditionally, it would involve finishing large tasks around the farm and fisheries and then conclude with a celebratory meal. It was a give and take, where people would help others knowing that when the time came for them to need help, they would have it.

Today, dugnad is performed regularly throughout the country. It can mean maintenance work, spring cleaning, building projects, refurbishing projects, gardening, and raising money and support for local, national and international causes. This in turn makes people feel good – that they are part of the solution making the world a better place, because sacrificing for a common goal or good will benefit the whole. It’s also an opportunity to make closer social connections, and participating can lead to better self-esteem and learning new skills.

Often, we emphasize the importance of prioritizing self-care in order to be able to care for those around us. I agree with this, but I also think that caring for others, even when we don’t feel well ourselves, can actually benefit our personal well-being. They can work in tandem. The selfless act of giving has an incredible impact on our emotional and spiritual wellness.

Coziness

A a common thread in these concepts is the Norwegian idea of koselig. Koselig is often described as a coziness that involves all aspects of one’s life, such as the connection with nature, eating a meal and enjoying the company of others. There’s a warmth and security to it, evoking happiness and contentment. It’s an atmosphere, a feeling, and a mood that is created in a myriad of ways to make the most out of the moments. It’s like taking a plain cake and instead of eating it as it is, beautifully decorating it and serving it on delightful dishes to friends while sitting in the garden as the birds sing in the trees – all these things help to accentuate the moment even more.

Koselig is a concept that runs throughout the year, but even more so during the winter season. Being cozy helps make the darker and colder days more bearable, which is where candlelight, board games, fireplaces and woolly sweaters and mittens come in hand.

Although koselig is conceptual, it’s achieved in practical ways. Meaning, it’s the actions we can easily do that create the feeling. Find the things that make you happy with a focus on nature and social interactions and incorporate them into your everyday routines to make koselig a part of your well-being.

Summary

Focusing on well-being opens up for a more joy-filled life experience. It can be even the most simple measures making all the difference. My time in Norway has taught me many things, including that by adding a little slow Nordic living in our lives – focusing on velvære, friluftsliv and dugnad, with a sprinkle of koselig for added comfort and happiness – gives each day more balance and more meaning. As our well-being flourishes, so too can we help flourish the world we live in.

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Hurray for 17 May!

(Updated 2021) Whether in Norway or abroad, Norway’s Constitution Day (grunnlovsdag) is always a celebration full of lively parades and gatherings. This year, while we can’t celebrate in the usual way, we can still commemorate this day at home with as much cheer as usual. Here, I’ve listed 17 ways to celebrate Norway’s Constitution Day at home.

A little background: Norway became an independent nation in 1814 after the Constitution of Norway was agreed unanimously by the Eidsvoll Assembly on May 16. It was signed and came into force the next day on the 17^th. Celebrations were sporadic, but as Norway was in a union with Sweden all festivities on the day were banned for almost a decade from 1820. It wasn’t until 1833 that celebrations returned with the first official 17 May speech by the poet Henrik Wergeland. In 1870, the first children’s parade took place in Oslo under the initiative of writer Bjørnstjerne Bjørnson and continues to this day. All throughout Norway, children’s parades are the center of the day’s celebrations. In Oslo, tens of thousands usually fill the streets to watch the parades and observe the Royal Family waving to all the children as they march past – a tradition since 1906.

17 Ways to Celebrate Norway’s Constitution Day (17 May) at Home

1. Wake up bright and early and get the celebrations going with a salute. Cannons are fired as early as 7:00am in certain places in Norway to salute the day. So, you can either silently reflect on the start of the day or welcome it in with some light banging of pans or whistling (careful though not to disturb your neighbors!).
2. Fly your Norwegian flag(s) and decorate with red, white and blue. Make ribbons, paper flags, banners and the like. Serve foods that reflect the color palette and decorate desserts with strawberries, blueberries and raspberries.
3. Dress your best. It doesn’t matter that you’re at home, put on your best attire or traditional bunad (Norway’s national costume).
4. Pull out the linens and china. You’re not the only thing that needs to dress your best, make sure your table is set and adorned with flags, candles and flowers.
5. Prepare a full breakfast spread. Breakfast becomes a big affair, so go all out. It’s customary to serve a buffet and typically this includes scrambled eggs, smoked salmon, fresh loaves of bread and rolls and an array of other edibles to match, such as cheeses, spreads and cold cuts. Many will also toast with a glass of bubbly.
6. Have your own in-home parade and/or watch earlier ones: The parades are an integral part of the day’s celebrations and usually begin mid-morning. Here’s a video of Oslo’s parade from 2019.
7. Shout “Hipp Hipp Hurra!” It’s the official chant of the day and you’re welcome to shout it as you please.
8. Listen to the drums. Bergen is famous for its buekorps. You can watch clips of them from last year’s parade here. If you have some drums on hand, you might want to join in the fun.
9. Congratulate your friends and family. “Gratulerer med dagen” is the greeting of the day. Spread the greeting via phone, text, email, or social media.
10. Indulge in ice cream. Lots of ice cream! With more time at home, you might want to try making your own like Rømmegrøt Ice Cream, No-Churn Brunost & Raspberry Swirl or Roasted Strawberry and Lemon Ice Cream.
11. Eat pølser “hot dogs”. More hot dogs are consumed on this day in Norway than on any other. Wrap them in lomper (soft potato flatbreads) or place in buns. Don’t forget the ketchup, mustard and sprøstekt løk “fried onions”.
12. Bake a cake or two or three… May is the month of cakes and 17 May is the highlight. They don’t call it kakebordet “the cake table” for nothing. For some recipe inspiration head here.
13. Fill your afternoon full of games. The day is all about having fun, especially for the kids. Games can include sack races, ring toss, limbo, darts, go fishing, and other indoor/outdoor games.
14. Sing along. At 12:00pm (GMT +2) on 17 May, 2021 all of Norway will sing the national anthem and people are encouraged to open windows and sing along from their homes.
15. Watch the Hans Majestet Kongens 3. Gardekkompani (HMKG) perform. They are a renowned military band and drill unit of the Norwegian Armed Forces who participate in parades, ceremonies and international military tattoos. See them perform here.
16. BBQ for dinner. Light up the grill and cook your favorites! A bbq is always a nice way to round off the evening.  
17. Kos deg. After a long, fun-filled day it’s important to kick off your shoes, get cozy and relax as we look forward to the next year’s celebrations.

Although this year is different again, let’s enjoy ourselves as much as possible and ensure the freezer is full of ice cream! I’d love to hear how you are celebrating this year, so write me a note in the comment section below.

*For a listing of the day’s NRK programs for 2021 (in Norsk), see here.

*For a fun upbeat kid’s explanation of the history of 17 mai (in Norsk), check out this video.

The post 17 Ways to Celebrate Norway’s Constitution Day (17 May) at Home appeared first on North Wild Kitchen.

This post is made in partnership with TINE.

May is a celebratory month, usually filled with gatherings for confirmations, weddings, baptisms, and 17 May (syttende mai), Norway’s Constitution Day. It’s deemed a dessert month, when the cake tables are bountiful and filled with delicious treats in all their glory – tall, short, round, rectangular, layered, ringed, frosted, fruit-topped, cream-filled, and all the other wonderful ways one can imagine.   

One of my favorites and a Norwegian classic is bløtkake. Its simplicity is what makes it so delicious. Sponge cake, whipped cream and maybe another addition or two is all you need to create a wonderful layered cake that’s moist, light and just sweet enough.

This year, I wanted to put a little twist on the original and swap out vanilla custard for Brunost custard. It’s a delightful way to enhance this very Norwegian cake and pay homage to a farm-to-table approach.

Slices of salty-sweet, creamy brown cheese are tossed into the custard as it cooks, melting until you’re left with a gorgeous caramel filling. It’s so good, I end up eating a couple of spoonfuls as I assemble the cake. You may even wish to make a second batch and divide it into small cups then chill to serve as pudding later on.

To ensure the subtle Brunost flavor of the custard shines through, keep the decorations minimal. A few raspberries will do, but I wouldn’t add too many or they’ll overpower the cake. As with any layered cream cake, they’re at their best when the layers have had time to soak up all the flavors. So, making this the day before will not only save you time on the day, but also liven up the cake.

Brunost Layered Cream Cake (Brunost Bløtkake)

*Makes 1 cake

For the cake:

• 5 large eggs, at room temperature
• ¾ cup plus 2 tablespoons (175 g) granulated sugar
• 1 ½ cups (180 g) all-purpose flour, sifted
• 1 teaspoon baking powder

For the Brunost custard:

• 3 large egg yolks
• ½ cup (110 g) granulated sugar
• 2 tablespoons cornstarch
• 2 cups + 1 tablespoon + 1 teaspoon (500 ml) whole milk, plus extra for assembling
• ½ vanilla bean or ½ teaspoon vanilla extract
• 2 2/3 ounces (75 g)  Ski Queen®/Gudbrandsdalen, sliced or grated

For the whipped cream:

• 2 ½ cups (600 ml) heavy cream
• 2 ½ tablespoons confectioners’ sugar

Other:

• Raspberries, for decorating

Preheat the oven to 325°F (165°C).

Cut a round piece of parchment paper so it fits perfectly in the bottom of a 9-inch (23 cm) springform pan. Butter the pan then add the parchment and butter the parchment.

In a stand mixer, whisk the eggs and granulated sugar on medium-high for 6 to 8 minutes or until stiff and light in color. Sift the flour and baking powder over the batter and use a rubber spatula to gently fold until just combined. Pour into the prepared pan and set on a baking sheet. Bake in the middle of the oven for 35 to 40 minutes or until golden brown. Let cool completely. 

Prepare the Brunost custard by whisking the egg yolks and sugar together in a large bowl then adding in the cornstarch. In a small saucepan, warm the milk and scraped vanilla beans or vanilla extract over low heat just before it begins to simmer. Steadily and slowly, pour a little of the warm milk into the sugar mixture, whisking constantly to avoid any curdling of the eggs, until you have added all the milk. Pour the mixture back into the saucepan, add the slices of Brunost and cook over medium heat until the Brunost has melted and the custard has thickened considerably, about 5 to 8 minutes. Remove from the heat, cover with plastic wrap to prevent a skin from forming and allow to cool completely. You can prepare the custard a day in advance and refrigerate until ready to use.  

In a large bowl, or the stand mixer, whip the heavy cream and confectioners’ sugar until stiff peaks form.

To assemble, cut the cake horizontally into 3 even layers. Place the bottom layer, cut side up, on a serving plate or platter. Spoon some milk over the bottom layer then top with half of the Brunost custard, followed by a generous amount of whipped cream, spreading it to the edges of the cake. Arrange the second layer of cake on top and repeat the process of adding milk, the remaining Brunost custard, and whipped cream, reserving enough whipped cream to cover the cake. Top with the final cake layer then cover the top and sides of the cake with the remaining whipped cream. The cake can be served immediately or made 1 day in advance to allow the cake to soften and soak up more flavor. Decorate the top of the cake with a few raspberries and some Brunost cut-outs, if desired.

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This post in made in partnership with TINE

As I look out across the land, my eyes are drawn to the uncovered earth as the snow is melting away with each passing day. A closer look reveals tiny blades of grass emerging from the ruffled brown remnants of last year’s growth. Buds are perched on the tree branches, ready to open at any moment, and the songs of the birds are becoming more vibrant and prolonged. Our chicken’s restlessness over the long winter season is ceasing as they wander from the coop in search of new growth and juicy bugs. Our egg basket is full again. Spring is emerging as we enter the week leading to påske/Easter.  

Påske remains an important time where schools close and people head to their cabins or stay at home to enjoy a time of kos (coziness) and calm as they indulge in nature and the joys that come from the established holiday traditions, be them related to the church or not. Food is certainly a key part reflecting all the varying elements that have led to what is considered traditional to serve, as well as more specifically what each family has adapted into their own celebrations.

Historically, the Easter Sunday dinner had a focus on meat following lent, the period of fasting leading to Easter. In some areas of Norway, it was usual to serve beef unless the calving season had begun and the milk was of high quality then they might serve rømmegrøt instead. Other areas would serve veal with milk soup. Usually, the meat was the best one they had, so dishes like salted mutton, sosekjøtt or kjøttkaker would be served. Along the coast, it was normal to serve fish, often lutekisk – even though the tradition to serve lutefisk and rice soup “risengrynssuppe” was a common occurrence during the high holidays of Christmas, Easter and Pinse (Pentecost), nowadays lutekfisk is associated as a Christmas dish. (source)

Today, lamb is the most popular meat to serve for Easter dinner – an example of how tradition has evolved and been influenced from other cultures over the years. I often make a slow-roasted leg of lamb, either baked in the oven or strung over an open fire under the canopy of the sky, but this year I wanted to make something a little different.

Each month, I’m sharing a recipe that features Brunost (Norwegian brown cheese) and I thought it would be fun to put a little twist on our påske lamb by incorporating this traditional ingredient. I opted for a smaller cut of lamb since there’s only three mouths to feed this year and turned to some local lamb cutlets.  

The lamb cutlets are dipped in beaten egg and fully coated with an herb and Brunost breadcrumb mixture. As the butter foams in the pan, the cutlets cook for only a couple of minutes, allowing the Brunost to melt throughout and the crust to turn golden brown. Each bite is a delicate sensation of earthy lamb, delicate crumbs, fresh herbs, and subtly tangy Brunost.

Plan on 2 to 3 lamb cutlets per person and increase the recipe as needed. I recommend serving these with buttery peas or asparagus and creamy mashed potatoes or potatoes au Gratin.

Brunost and Herb-Crusted Lamb Cutlets (lammekoteletter)

Serves 2 to 3

• 1/3 cup (50 g) breadcrumbs
• 1/3 cup (25 g)  Ski Queen®/Gudbrandsdalen, finely grated using the smaller shred side of a grater
• 1 tablespoon chopped fresh herbs (such as rosemary, thyme, and/or parsley)
• ½ teaspoon salt
• 1 large egg
• 6 (400 g) lamb cutlets
• 2 tablespoons butter
• 2 tablespoons oil

In a wide, shallow bowl, combine the breadcrumbs, Brunost, chopped herb(s) and salt. In a separate shallow bowl, beat the egg.  Dip each lamb cutlet in the beaten egg, covering them completely, then dip them in the breadcrumb mixture, pressing down and turning, to coat all sides. Set aside.

In a large frying pan, melt the butter and oil over medium-high heat. Add the breaded cutlets and cook, about 2 ½ to 3 minutes per side, until golden brown and just cooked through. Serve immediately.

The post Brunost and Herb-Crusted Lamb Cutlets appeared first on North Wild Kitchen.

This post in made in partnership with TINE

Gently simmering on the stove in a bath of homemade gravy with an aroma that drives you to the table in anticipation, with fork and knife in hand, is every memory I have of kjøttkaker (Norwegian meatballs). There’s something so irresistible and comforting about these meatballs that always leaves one satisfied and looking forward to the next time they’ll be served again.

Meatballs might be one of the most well-known Nordic dishes, with variations found in other countries as well. There’s something about the meatball that makes Norwegians, like their Nordic neighbors, hold it such high regard. In fact, kjøttkaker was a top contender for Norway’s national dish – just being topped by fårikål, a dish of slow-cooked lamb and cabbage.

Norwegian meatballs tend to be a little larger than other variations. A brun saus “brown gravy” made of browning butter and flour always encompasses them and they are spiced with warm spices that add to the overall warmth you get with each bite. Sometimes, a few slices of brown cheese, Brunost, are tossed into the gravy for a little more robust flavor.

This led to me to consider adding brown cheese to the meatballs themselves, rather than the gravy. What resulted was a soft and supple, savory and juicy meatball with a burst of creamy brown cheese. As the meatballs cook, the juices flavor the gravy providing the best of both worlds. This is certainly a dish that will keep everyone satisfied and coming back for more.

Kjøttkaker is best served with boiled potatoes, lingonberry jam, and either stewed peas or creamed cabbage. You can easily double the recipe or make the meatballs larger in size if you prefer.  

Norwegian Brown Cheese Meatballs (Kjøttkaker med Brunost)

Serves 4 (about 20 meatballs)

For the meatballs:

• 1 ¼ pounds (500 g) minced/ground beef
• 1 teaspoon salt
• 1 teaspoon nutmeg
• ½ teaspoon ground black pepper
• ½ small onion, finely chopped
• 1 egg
• ½ cup (120 ml) milk
• 3 ½ ounces (100 g) Ski Queen®/Gudbrandsdalen, grated
• 2 tablespoons potato starch/potetmel
• 1 tablespoon oil, for cooking

For the brown sauce:

• 4 tablespoons (56 g) butter
• 4 tablespoons (56 g) all-purpose flour
• 2 cups (480 ml) beef stock
• ¼ teaspoon salt

In a large bowl, combine all the ingredients for the meatballs, except the oil, with your hands to ensure everything is blended together. Form about 20 meatballs.

In a large, heavy skillet or sauté pan, heat the oil over medium-high heat. Add the meatballs and cook, turning, for 5 minutes or until brown on all sides.

For the brown sauce, in a large, heavy saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking frequently, for 6 to 8 minutes or until dark brown – be careful not to burn the flour. Slowly add the beef stock, whisking to combine, and salt. Pour the sauce over the meatballs (I keep all the juices released from the meatballs as they brown) and bring to a boil. Lower the heat and gently simmer for 15 minutes or until the meatballs are cooked through. Season to taste with salt and pepper.

Serve warm with boiled potatoes, a dab of lingonberry jam, if you have some, and vegetables of your choice.

If you wish to reheat the meatballs, just add a little more water or stock to thin out the gravy as it tends to thicken.

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February 6 is samenes nasjonaldag, Sami National Day, which marks the first Sami congress that was held in Trondheim in 1917. It was during this congress that Norwegian and Swedish Sami came together to address common problems. It’s customary to give the greeting Lihkku Beivviin “congratulations” on this day and celebrate with all Sami.

The Sami are the northernmost indigenous people of Norway, Sweden, Finland and the Kola Peninsula of Russia. Reindeer is their livelihood as well as berries and fish. Traditionally, the Sami were reindeer herders, guiding the animals on foot from the tundra to the summer pasture near the sea. Today, only a small percentage carry on this tradition of herding reindeer and those that do have more modern ways of guiding them.

The Sami diet is characterized by a lifestyle that’s reflective of their closeness to nature. They continue to live by a ‘nose to tail’ diet where every part of the animal is utilized and not wasted, including the hooves.

One of their celebratory dishes commonly served on the national day is bidos – a stew made with reindeer meat, carrots, potatoes and a little water. The central ingredient is the broth that develops when the meat slowly cooks in the water creating a rich, delicious, and distinctive taste that is reliant on the flavor of the meat. It can also include the bones as well as the heart.

There are slight variations of bidos, with some including thickeners or various vegetables and herbs. Before the introduction of potatoes in the 18^th century, the main accompaniment to the stew would have been bread. Today, the stew is still served with bread, particularly gahkko (Sami bread) or flatbread and, for a sweet contrast, lingonberry jam.  

This recipe is very straightforward and utilizes reindeer meat without the bones. You can substitute reindeer with another wild meat or even beef, but you won’t end up with the same distinct flavor and richness. You’ll have a stew, but not bidos.   

Bidos (Sami Reindeer Stew)

Serves 4

• 2 tablespoons butter
• 1 small onion, sliced
• 1 pound (500 g) boneless reindeer/caribou meat , cut into chunks
• 4 ¼ cups (1 liter) water
• 6 small potatoes, peeled and cut into bite-size pieces 
• 2 carrots, peeled and cut into bite-size pieces 
• 1 teaspoon salt

In a large saucepan or dutch oven, melt the butter over medium-high heat. Add the onion slices and reindeer meat, browning evenly on all sides. Pour in the water and bring to a gentle simmer, uncovered, for 35-40 minutes, removing any scum that sits on the top.

Add the potatoes, carrots, and salt and continue to simmer gently for another 30 minutes, until the vegetables are cooked through.

Serve with fresh bread, flatbread, and lingonberries/lingonberry jam.  

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Homemade surkål (sweet and sour green cabbage) is a delicious accompaniment to a meal and one that is commonplace to serve alongside juleribbe (pork belly) during Christmas. This dish itself is an old European food tradition that dates back to the 18^th century and is especially common in Northern Europe. White cabbage, or hodekål “headed cabbage”, is the key ingredient and has been an important component in Norwegian cuisine, with surkål being a staple side dish for various pork dishes, creamed cabbage often served with kjøttkaker “meatballs”, and, cabbage braised with lamb to make fårikål.

Surkål is quite delicate and leans toward the sweeter side with a touch of sourness, while the caraway seeds add a nice warmth. It’s somewhat reminiscent of sauerkraut in flavor, but completely different in that it is slow cooked rather than fermented – making it a quick side dish to serve up during the busy holiday season.

Surkål (Sweet and Sour Cabbage)

Serves 4-6

• 1 medium (750 g) head of cabbage
• 2 green apples, cored, peeled and grated
• 1 teaspoon salt
• 1 tablespoon caraway seeds
• 3 tablespoons white vinegar, divided  
• 1 cup (240 ml) stock
• 2 tablespoons granulated sugar

Using a mandolin or knife, grate the head of cabbage very thinly. Place the shredded cabbage, grated apples, salt, caraway seeds, 2 tablespoons vinegar and stock in a large pot. Bring to a gentle simmer, cover with a lid and cook for 45 minutes, stirring occasionally.

After 45 minutes, stir in the sugar and the remaining 1 tablespoon of vinegar. Season to taste. Remove from the heat and let sit for about 5 minutes to let the flavors come together.

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Some memories
never leave your bones
like salt in the sea;
they become part of you
and you carry them. –author unknown

On an island off the western coast of Norway, there is a woman. A woman who loves salt, who loves the sea, and who loves to eat well. A self-taught sea salt producer who is helping shape the culinary innovations in Norway with her family and team at North Sea Salt Works.

An American raised in Portland, Oregon, Michal was already accustomed to savoring the moments of life and appreciating what the land provided. If you ask her, she will tell you that her life’s path was carved from these building blocks and it brought her to where she is today: working on the small island of Gossen, Norway and drawing sustenance from the sea that surrounds it.     

I read the story about North Sea Salt Works not long after I moved to Norway, and it resonated with me that Michal had found her place in Norway off the beaten track and was doing what she loved. We met a few years later at the annual food festival in Bergen and I made it a point to head over to her booth to introduce myself. With a crowd of eager customers around her, she gracefully stepped aside to share a brief conversation with me. Turns out she knew of me as well and there, under a white booth in Bergen, our friendship began. Two Americans who had found themselves in Norway, both passionate about local ingredients and eating well.

I made my plan to visit her in the summer, as part of a little coastal journey to go crab fishing in Ona and taste local sild not far from her factory. From Molde, we took the ferry across to Aukra and drove a little way to a building nestled by the shoreline. I could smell the sea as I got out of the car; the breeze tossing my hair and the grey clouds settling above the jutting rocks. Small pockets of wildflowers were in blossom and with just a glance out beyond the water’s edge, I immediately understand where her inspiration was being drawn from.

She opened the door and welcomed us in with a warm embrace, the kind you expect from an old friend. She gave us a tour of the production, explaining the science behind it all. Outside and by the water’s edge, she pointed out to the source of where they harvest: cold, pure seawater from Saltsteinsleia in the Norwegian Sea. She explained that friends of hers, who are divers, found this particular spot for her. Beneath is a bed of shellfish that helps filter the water and increase the mineral content. Ideal when it comes to extracting quality salt.

We chatted endlessly and decided it was best to make our way to the office to sit down and drink a cup of coffee. Michal showed me some of the exciting projects and collaborations she and her team are working on and we tasted a few selections. The same thoughts kept popping in my mind: her salt is excellent; her enthusiasm is contagious; and her creativity is bountiful. I just wish I could have stayed much longer than planned to soak it all in.

Michal’s journey to sea salt is one that was in the making for a long time. She has always loved salt, so the love affair was there. It was about the time she helped her son on a Lewis and Clark project about the salt works they created in Astoria, Oregon for school that her path to salt making began taking shape. One day, on the playground with her kids, she had a conversation with her friend, Mark Bitterman. I suspect after dabbling in various subjects, they stumbled upon his love for salt as well and that he, in fact, was in the middle of writing his book on salt called Salted. What was initially a friendly encounter turned serendipitous as Mark would later become an important advisor for her salt production.

She moved to Norway with her husband and boys in 2011, to the island of Gossen in Aukra where his parents live. After settling in and embracing the island life, she found herself asking if anyone was producing local salt from the surrounding sea and if not, why? No one was and that answer continued to pull at her. Here was an incredible natural resource and if no one else was making sea salt then surely someone should be.

This thought and her curiosity of creating salt finally got the best of her. She gathered some sea water and used an old crab cooker in the boathouse to boil down the water. Her first experiment was something she looks back on fondly today. She kept the small sample in a glass spice jar, and has it prominently placed in the office to remind her of how far she has come. While it wasn’t the most successful of experiments, it was the start of the beginning.

With the goal of reinvigorating and reinterpreting Norway’s centuries old production of one of the worlds’ most essential minerals, while building on traditions dating back to the Viking era, her tests continued in Oslo. She sent several samples back to Mark, who encouraged her that she was onto something special.

She certainly was and began commercially making salt in 2014, in the facility where she is currently at. Today, North Sea Salt Works is one of the best producers of sea salt in Norway using 100% renewable energy and sustainable manufacturing processes.

She takes the salt in her hands and crunches it in her fingers, moving it back and forth, dropping it, picking it up again. It’s therapeutic and hypnotizing all at once as it draws you in a state of relaxation.

There’s just something calming about the sound and lightness. It looks like snow; pure white with beautiful, graceful flakes that inevitably are the inspiration behind the name Havsnø or “sea snow”. It’s the mineral content of the cold and clean seawater that makes Havsnø’s crystalling white flakes flat and soft with a light crunchy feeling. The salt has a concentrated salty but clean taste without bitterness arising from the naturally occurring trace minerals. They produce four varieties of salt from the same batch.

• Havnsø – Culinary salt used as a finishing salt to accentuate and enhance the flavours of the food.
• Kråkeboller – Fine salt that has the same consistency and application as kosher salt.
• Tønne – The practical workhouse of the varieties; great for salting water and prepping food for grilling.
• Fjære – havsnø mixed with organically grown sugar kelp from TANGO seaweed; a great seasoning salt.

North Sea Salt Works has won numerous awards, can be found throughout Norway, and is on the table at some of Norway’s highest end restaurants. It doesn’t stop there though. They are certified 100% hydro with the water coming from a single waterfall and their goal is to have zero waste by the end of 2021.

Entrepreneurship and employment for young adults from the local area is high on Michal’s agenda. She partners with the local school and employs these young adults to teach them valuable skills and encourage them in their dreams, passions, and drives. They learn everything from marketing, packaging, and building lightbulbs to innovating what it means to create quality and using the byproducts of salt production. She is passionate about building the local community and creating jobs to maintain life on the island. You can clearly see the positive impact she is already having and there is no doubt that more is to come.

Michal is a gentle powerhouse who exudes warmth and passion. There’s no denying that she means business and is determined to impact her community and Norway in the way we approach how we eat and what we eat, as well as building up the next generation of innovators. It’s people like Michal and her team who will utilize and impact this beautiful landscape for the greater good.

Sometimes you just need a little salt to make everything better.  

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