THINGS TO DO
Norwegian
delights
By Brian J. Lowney
Among members of the hardworking seafaring Fairhaven community are well-known, deeply-rooted Norwegian traditions, including good food and a great passion for outdoor activities. Anne Helena Jorgensen, who proudly shares that she is “100 percent Norwegian,” is a Dartmouth Middle School teacher and Fairhaven resident. “Norwegians love the outdoors,” she begins. “We go outdoors regardless of the weather. There is no bad weather, just bad clothing decisions.” Jorgensen emphasizes that after the holidays have subsided, many NorwegianAmerican families continue baking and creating hearty, wholesome recipes that they enjoy throughout the long winter months. “When you come indoors, it’s all about ‘cozy,’” she tells. “In Norwegian, we have a term, hygge, meaning to create a feeling of coziness. It’s about creating a home, not just a house.” According to Jorgensen, Norwegians like to serve their guests hot coffee and something baked to enjoy. “I tend to be the go-to person for cakes,” she quips, adding that her aunt in Norway worked in a bakery for many years and taught her every time she visited Norway how to prepare various scrumptious traditional cakes. In Fairhaven, Jorgensen says she receives calls from people who want to purchase traditional Norwegian
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cakes and desserts, sometimes filled with marzipan, for special events. “Over the years, I’ve also learned how to make many kinds of traditional Norwegian breads,” Jorgensen adds. In addition to baking, the busy wife enjoys cooking for husband John and their son Karl, and also serves a repertoire of traditional Norwegian entrees, including traditional fish cakes and another ethnic speciality, called lapskaus, a hearty beef stew made with beef, potatoes, and root vegetables. “This flavorful stew incorporates staple ingredients including carrots, turnips, and potatoes,” Jorgensen says. “These were the ingredients that I always remembered. You must have the turnips and you always had to have carrots, no matter what type of meal was served.” Following are a few Norwegian recipes to enjoy throughout the long winter and months ahead, courtesy of Mrs. Jorgensen:
in amount according to taste in true stew tradition. My son despises onion chunks but likes the flavor so I usually add grated onion into the cooking gravy. If you need it quickly a pressure cooker is a great shortcut. Otherwise I let it cook on low heat for a few hours in a good pot. The smell alone is worth the time. Serve with a really good bread and butter to sop up the gravy.
Lapskaus (Norwegian Beef Stew)
Add about a tablespoon of oil and the same amount in butter to a frying pan. Brown the beef cubes and transfer to a large pot. Add the vegetables. In the pan used for browning add the flour and create a rue. Add more oil or butter if
Lapskaus is the Norwegian version of beef stew. Turnip is the highlight in this for my family. It is one of those cold weather meals that just warms the heart and the soul. The root vegetables can be altered
February 2021 | The South Coast Insider
2 lb. beef cut into 1-inch cubes or precut stew meat (it does not have to be an expensive cut since it will cook to tenderness) 1 ½ cup chopped carrot ½ turnip cut into 1-inch size pieces 2 cups potato cut into 1-inch cubes ½ onion chopped 4 cups beef broth or 1 Tbsp of beef base 2 heaping Tbsp flour
