Blog Post & Recipe:
Rødgrøt med Fløte, Norwegian Red Fruit Pudding
A pudding made of stewed red fruit, thickened with a little cornstarch and crowned with billowy whipped cream.
Blog Post & Recipe:
Labneh balls
Besides being used fresh, labneh is also dried then formed into balls, sometimes covered with herbs or spices and stored in olive oil glass jars. The cheese can then be kept for over a year.
Blog Post & Recipe:
Sausage, Kale, and Bean Soup (Crock Pot)
Soup like this is the best because you can use whatever you want. Canned beans, leftover rice, frozen peas, wilty vegetables, whatever. It’s up to you. No meat? More meat? It’s all cool with me.
Blog Post & Recipe:
Pork Chop with White Wine Sauce
A creamy, white wine sauce is perfect with either chicken or pork – the white meats are delicate enough to let the nuances of white wine shine through.
Blog Post & Recipe:
Tostone Tostada with Stewed Chicken and Parsnip Hot Sauce
This one is almost like a crostini or toastada but it uses a fried plantain as the vessel for the delicious stewed chicken and hot sauce. Oh and the secret ingredient in the hot sauce? Parsnip.
Blog Post & Recipe:
Fish Pudding for Fearless Flyers
Exhausted from a day’s snowy recreation, Norwegians no doubt repaired to their homes for a hearty helping of fish pudding. Should you wish to make this signature Nordic dish part of your après-ski, this recipe, which appears in The Ann Arbor Cookbook
(1899), should leave you feeling stuffed to the gills.
Norwegian Fish Pudding
