Posts under "Food"

While there are clearly worse things, the recent smør (butter) shortage in Norway is certainly proving to be a big deal for a country that uses as much smør as Norway.  There are seldom meals without a gob of smør in them.  Smør is a typical ingredient in sauser (sauces) and in julebaking (Chistmas baking).  Traditionally, Norwegians bake 7 different kinds of småkaker to serve with Christmas dinner.  No lefse is complete without a healthy spread of smør and sukker (sugar).

For instance, the following is a typical list of ingredients in lefse-you´ll notice quite a lot of smør and sukker are requested.

To make about 24 lefse:

  • 5 lbs (2+ kg) or about 10 large potatoes
  • 3/4 cup (6 oz) heavy cream
  • 1/2 cup melted butter
    (= 8 tablespoons or 1/4 lb or 1 stick)
  • 1-1/2 tablespoons sugar
  • 2 teaspoons salt
  • 4-5 cups all-purpose flour

Perhaps you have seen an article or heard about it on TV.  If not, brace yourself, young Norwegians who have secured significant access to smør, have devised a way to sell it online for $100 per kilo!  Companies are taking advantage of consumer´s major desire for smør and offering it as incentive to become a member or subscriber.  Although perhaps annoying for some, it´s a pretty good business strategy;)

Why, you might ask, does Norway not have any smør right now?  There are various reasons behind the smør shortage.  Some below the poor weather in the spring did not yield enough for healthy cows and thus there is less cream to make smør out of.  Others blame the matbutikker (grocery stores) for alleged manufacturing of the shortage.  Another reason includes the Norwegian governments import duty on smør and thus inhibiting import of this commodity.  Last but not least, the low-carb, high-fat diet is quite popular right now.  All of these reasons have presented Norway with a smør shortage.

It really is a bummer that this shortage comes right before the holidays, which is the time in Norway when the most smør is bought and used.

Please find here an entertaining part of the Star Tribune (Minneapolis, MN´s newspaper):

´Neighboring Scandinavians, perhaps sick and tired of Norway always being “the richest” and “the safest” and “the most literate,” have smugly put on their earmuffs at Norway’s request for emergency supplies. Some small shipments arrived last week, but many households have given up on this year’s holiday baking.´

If you are in Norway, I hope you can secure some smør for your julebaking!

chef and owner

As Thanksgiving was just a couple of days ago and holiday parties are finding their way on my calendar, mat er temaet på denne tiden av året (food is the theme at this time of year).  I was fortunate to attend 3 Thanksgiving celebrations on Thursday, 2 of which I consumed full meals at.  Some of the mat we consumed include the following:

kalkun (turkey)

flere typer poteter (several types of potatoes)

grønne bønner (green beans)

brød (bread)

stuffing (translation?)

salat (salad)

gresskar pai (pumpkin pie)

søtpotet pai (sweet potato pie)

Thanksgiving is definitely my favorite helligdag (holiday) of the year because it´s all about god mat og godt selskap (good food and good company).  It´s not a religious hellidag and gaver (gifts) are not typically involved.

As you probably know, Norwegians do not celebrate Thanksgiving.  I simply have mat on the brain right now and so I´ve been searching for Norwegian restaurants to attend in various cities around the country if and when I end up there.  I discovered the Smörgås Chef at Scandinavia House in New York City.  There are 3 locations in NYC:

1) Wall Street

2) Midtown

3) West Village

Both the mat and the atmosfære (atmosphere) look and sound amazing!

Smörgås Chef  ”is proud to serve a fresh and unique menu based on the principles of “New Nordic Cuisine,” which is deeply committed to using local, sustainable, and all-natural ingredients. Smorgas owns and operates its own 150-acre farm in the Catskills.”

The 150 acre farm in the Catskills is called Blenheim Hill Farm.  The farm has a 2 acre lake which provides plenty of water for the livestock and also a place to swim on hot summer days.  There is an abundance of lønnetrær (maple trees) from which sirup (syrup) is extracted.

 

There are kuer (cows), griser (pigs), kyllinger (chickens), and sauer (sheep) and Blenheim Hill.  They roam freely.

 

 

 

Items you will find on the menu include Nordic Chips with caviar dip, Smorgas Sliders, Goat Cheese and beet salad, Aquavit Cured Gravlaks (Aquavit cured salmon), Wild Mushroom Omelette, Herring Quartet, Ham and Jarlsberg Skillet, Duck Leg Confit with Cherries, and for dessert, your options include riskrem (rice cream), raspberry almond cake, and various vafler (waffles) and sorbets.  Special drinks include Norwegian Wood, Viking Burial, Miss Bliss, and many other creatively named and mixed beverages.  There are also a number of Scandinavian beers, various kinds of Aquavit, sodas, and coffee drinks.

I can´t wait to go to one of the 3 locations and enjoy a delicious Norwegian meal in NYC!

Perhaps you have spent a lonely Thanksgiving away from your family, maybe even out of the country.  Fear not, if you happen to be in Norway for some reason during Thanksgiving and you are not with your family or other Americans, you can still enjoy a feast close to those we love here in the U.S.  As November is the only month that I have not spent in Norway, I have not been tasked with making Thanksgiving matretter (dishes) and finding friends to enjoy them with in Norway.  I do have several American friends who have spent Thanksgivings in Norway and they always seem to have a good time and enjoy the mat, despite the fact that Norwegian matbutikker (grocery stores) are nothing like the giants here in the U.S.

If you are in a larger city in Norway, you will likely find one or more of the following matbutikker: ICA, Meny, Coop, Rimi, Rema 1000.  While buying mat in Norwegian matbutikker is relatively comparative to the U.S. in terms of cost (relative to other ´costs of living´), matprodukter that are not common in Norway will of course be dyrere (more expensive).  Items that you will be able to find relatively easily are kalkun (turkey) either at a matbutikk or a slakter (butcher), søtpoteter (sweet potatoes), and tranebær (cranberries).  You will have difficulty finding frozen pie crusts for sure, as well as gresskar purée (pumpkin purée) and certain urter (herbs) that you may enjoy in stuffing or some other matrett.

I was looking for stories from Americans who have made Thanksgiving dinners in Norway and I came across this blog.  It´s about a woman who has to make Thanksgiving dinner for her Norwegian husband and family (who have never eaten it before) and she really has no idea what she´s doing, but everything turned out awesome.  And….they had an eating contest-hard to imagine with a small Norwegian family, but very funny.  Check out the blog here.

Although Norwegians do not typically celebrate Thanksgiving, many American families with Scandinavian descent include things like lefse (or maybe lutefisk or fenelår) in their Thanksgiving meal.  My family always has lefse at Thanksgiving, Christmas, and Easter actually.  It´s just kind of a dessert that ends up on most holiday dining tables.

Happy Thanksgiving whether you are in Norway or anywhere else in the world.

takk-thank you

takknemlig-thankful


Lapskaus Boulevard used to be the nickname for 8th Ave. in Bay Ridge, Brooklyn, NY.  What does Lapskaus mean and why was 8th Ave. referred to as this?

Lapskaus is a northern European stew and the Norwegian version is usually made with beef and gravy.  The name became associated with 8th Ave. because many Norwegians (and Danes) settled in the working class neighborhood of Bay Ridge in Brooklyn.  Although there was a significant Norwegian presence in the New York metropolitan area for several hundred years, it wasn’t until the 1920s that this area of Bay Ridge in Brooklyn became seriously inhabited by Norwegians.

Sølandet Restaurant on 8th Ave.

On street corners one could hear many different Norwegian dialects spoken as emigrants from all over Norway left their homeland.  The majority of the Norwegian residents, however, were from southern Norwegian coastal communities.  It should be no surprise then that these Norwegians who settled in New York were to a great degree involved in maritime activities.

In this neighborhood, there were Norwegian restaurants that served fiskekaker (fish cakes) and lefse, grocery stores that sold brunost (brown cheese) and lingonberry syltetøy (jam).  There were Norwegian Lutheran kirker (churches) scattered around the neighborhood, and an annual Syttende Mai (17th of May) parade was established and continues to this day.

Gradually the neighborhood became more and more populated by Chinese and Arab immigrants and is now called “Little Hong Kong.”  There are still indications that this used to be a neighborhood of Norwegian immigrants.  Siv Ringdal, a woman from a small town in southern Norway called Lista, has written several books about Norwegian emigration to the United States and how this move affected the Norwegian emigrants’ hometowns back in Norway and how their Norwegian roots affected life in the U.S.

I actually met Siv Ringdal (b. 1973) back in 2006 when I lived in Oslo for a semester during my junior year of college.  I had heard about her book, ¨The American Lista…¨and was very interested in her cultural historian work.  I emailed her and we set up a time to meet for coffee at a quaint little café north of central Oslo.  She gave me a copy of the book and told me all about how she got into this project.  She mentioned Lapskaus Boulevard and it is not until this weekend that I thought about it and saw that she indeed completed it and it was published.  Now I need to buy it and read it.

Det Amerikanske Lista

I have a step-brother and step-sister who live in Brooklyn, New York, so for sure next time I visit, I will take a stroll down 8th Ave. and experience the remnants of Norwegian immigration to the area.

If you had been in Norway this weekend, you might have had the opportunity to experience the annual Rakfisk Festival.  Every year in the town called Fagernes, which is in Valdres in eastern Norway (about 25 miles west of Lillehammer), tens of thousands of people gather to celebrate rakfisk (literally brine cured fish).  The fisk used is typically either ørret (trout) or røye (char).  The fish is salted and then left to brine for 2-3 months, at which point it is eaten (raw), perhaps on a piece of flatbrød (flatbread) with rå løk (onions) or purre (leeks), smør (butter) or rømme (sour cream) and poteter.

Rakfisk Festival always occurs in the first weekend of November, right around that time that the days feel really short and the amount of daylight is dwindling.  Every year there is different entertainment, but always loads and loads of fisk.  According to several sources I have consulted, Norwegians consume 500 tons of rakfisk every year.  The official website of Rakfisk Festival can be viewed here.  You can see the full program, which included several musical artists including Viggo Sandvik, Askil Holm, and Vassandgutane.  There is plenty of opportunity to chill out and listen to music or get on the dance floor and boogie.

This year there were 9 individuals and organizations who contributed their rakfisk to the festival:

Rakfiskprodusentene

Lofoss Fisk

Telefon: 91844501
E-post: endre@roengard.no
Nettside: www.lofossfisk.no
Mer om Lofoss Fisk

Noraker Gård

Telefon: 61 36 23 64
E-post: nils@noraker.no
Nettside: www.noraker.no
Mer om Noraker Gård

Wangensten

Telefon: 61362300
E-post: jorn@wangensten.no
Nettside: www.wangensten.no
Mer om Wangensten

Some interesting facts about the festival include:

-40 tons of rakfisk are sold during the festival

-25,000 visitors attend the festival every year

-70% of attendees have experienced the festival before

-70% come with family and friends

-30% have attended at least 5 times

-in addition to rakfisk, hundreds of other booths are set up by local food producers and individuals who produce handicrafts

-the festival costs about 40 million kroner every year

Rakfisk Festival is one of the largest events related to food culture and supporting the production of local food.  It sounds like a whole lot of fun to me.  Norway is the only month that I have not experienced in Norway.  Next time I´m going to Rakfisk festival to eat fermented ørret with a glass of akevitt!

 

 

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