Lars Roalkvam / Trond Espen Hansen
9 788282 333108 ISBN 9788282333108 ART. NR. 333108
Lars Roalkvam Trond Espen Hansen
The profits of the book sales go to Stiftelsen Sykehusbarn, a foundation for hospitalized children.
A taste of SCA N D I N AV I A
There’s so much more to Scandinavian food than meatballs and cured salmon. Stretching from the midnight sun of northern Norway, via the lakes of Sweden to the flat fields of Denmark, Scandinavian food culture is a lot more varied than you might think. The traditional food we enjoy today is a result of thousands of years of heritage and shared culture. And of course a bit of Viking pillaging. A taste of Scandinavia offers a selection of the finest Scandinavian recipes for you to enjoy.
A taste of
S CANDINAVIA
Lars Roalkvam / Trond Espen Hansen
A taste of
SCAN DINAVIA
Copyright © 2015 by Commentum Forlag Copyright © 2015 by Stiftelsen Sykehusbarn All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed “Attention: Permissions Coordinator,” at the address below.
Commentum Forlag AS Gamleveien 87 4315 SANDNES NORWAY Phone: +47 51961240 E-mail: ordre@commentum.no Web: www.commentum.no Ordering Information: Quantity sales. Special discounts are available on quantity purchases by corporations, associations, and others. For details, contact the publisher at the address above.
ISBN: 9788282333108 Photography: Picture from Sweden: John Bjørklund Picture from Norway: John Sirevåg Picture from Denmark: John Sirevåg All other photos: Tom Gaudland Recipes, food preparation, styling: Tommas Fokdal, Erik Josephson, Lars Roalkvam and Trond Espen Hansen. Text editing: Hildegunn Gangstø and Tom Gaudland Proof reading: Robert Fossum, Bård Titlestad and Keith Anderson Layout and graphic design: Hana Costelloe
Lars Roalkvam / Trond Espen Hansen
A taste of
SCAN DINAVIA
2015
The best choices of traditional Scandinavian cuisine! NORWEGIAN DISHES
15 SWEDISH DISHES
39 DANISH DISHES
59
Risgrøt / Rice porridge.......................................................................................... 17 Blomkålsuppe / Cauliflower soup........................................................................ 18 Sprøstekt laks / Crispy fried salmon..................................................................... 21 Elis fiskesuppe / Eli’s fish soup............................................................................. 22 Gul ertesuppe / Yellow pea soup.......................................................................... 25 Sveler / Raised pancakes...................................................................................... 26 Komler / Norwegian potato dumplings................................................................ 28 Kjøttkaker / Norwegian Meatballs......................................................................... 31 Kokt torsk med Sandefjordsmør / Boiled cod with Sandefjord butter.................. 33 Eplekake / Apple cake........................................................................................... 34 Köttbullar / Swedish meatballs.............................................................................. 41 Raggmunkar / Potato pancakes............................................................................ 42 Gravlax / Dill-cured salmon................................................................................... 45 Toast Skagen / Shrimp toast starter..................................................................... 46 Gubbröra / Egg salad............................................................................................ 49 Smörgåstårta / Sandwich cake............................................................................. 50 Kanelbullar / Cinnamon buns................................................................................ 52 Kräftor med dill / Crayfish with dill ....................................................................... 55 Frikadeller / Danish pork meatballs....................................................................... 60 Øllebrød / Beer bread........................................................................................... 62 Stegt flæsk / Fried pork ........................................................................................ 65 Æbleflæsk / Apple pork ....................................................................................... 67 Hakkebøf / Ground beef steak ............................................................................. 68 Krebinetter / Danish pork patties.......................................................................... 71 Stjerneskud / Open sandwiches ......................................................................... 72 Fiskefrikadeller / Fish cakes.................................................................................. 74 Stegt rødspætte / Fried plaice............................................................................... 77 Rødgrød med fløde / Berry pudding with cream ................................................ 78
Scandinavian kitchen • 5
More than meatballs and cured salmon T
here’s so much more to Scandinavian food than meatballs and cured salmon. Stretching from the midnight sun of northern Norway, via the lakes of Sweden to the flat fields of Denmark, Scandinavian food culture is a lot more varied than you might think. That said, several dishes and ingredients link all the regions together, bringing a unique Scandinavian food experience to life. The traditional food we enjoy today is a result of thousands of years of heritage and shared culture. And of course a bit of Viking pillaging. Scandinavian food is quite simple. The expression “husmannskost”, “farmer’s food”, says it all. It’s natural and honest, made with the simple ingredients found in the sea or on the land. There’s no need to overcomplicate things. When you work with the very best produce, you can just pick, serve and eat.
Enjoy!
6 • A taste of Scandinavia
A unique glimpse into Scandinavian food traditions Chef and Certified Pastry Chef, and today he works as a wine and chocolate importer.
N
orsk Høstfest has been an almost annual occurrence in my calendar since I first participated in 1993. At this grand festival, I’ve been in charge of the cuisine at the Scandi Kitchen, and I have met a lot of friendly, food-loving Americans with Scandinavian roots. I’m still fascinated by how important Scandinavian culture is to the attenders of this festival. During all these years, I’ve made many friends who have helped create the success that Norsk Høstfest continues to be. Excellent chefs from all over Scandinavia have contributed to the festival with new and exciting twists to the traditional food: food that our guests never seem to tire of. One of these chefs is Trond Espen Hansen. He has several years of experience as Certified Executive
In 2011, a disaster struck him and his family. Trond Espen’s 8-month-old daughter was diagnosed with lethal brain cancer. Her condition was very serious, and her doctors almost gave up on her. Her father, however, refused to give up, and today, four years later, she is still alive. The cancer is not yet completely gone, but there is reason to hope for a full recovery. When Trond Espen Hansen’s daughter was hospitalized, he realized that children in hospitals have a grey and unhappy everyday life. A cheering up was most needed. Together with another parent, he founded Stiftelsen Sykehusbarn, a foundation that works to make life better for hospitalized kids. The profits of selling this book go solely to this foundation. At the Scandi Kitchen, people often ask us for our recipes, and what better way to provide the recipes than to make a cookbook? In this book, you will find some of the courses from the Scandi Kitchen, in addition to a selection of other very traditional Scandinavian dishes. The meals described in this book are eaten in thousands of Scandinavian homes, every day. By purchasing this book, you will get a unique glimpse into Scandinavian food traditions – while contributing to making life for hospitalized children in Norway a little bit better. Lars Roalkvam Executive Chef, The Scandi Kitchen Scandinavian kitchen • 7
I'll look for you at Scandi, at the next Norsk Høstfest I
t was in 2002 that I had my first taste of Lars Roalkvam's Norwegian Fish Soup at Norsk Høstfest. Lars had just accepted the call to serve as Executive Chef for the Scandinavian Kitchen at North America's largest Scandinavian festival, held annually in Minot, North Dakota, USA. Since then, I've made it a point to visit the kitchen, now known as Scandi, each year to see what Lars and his team of fellow Norwegian chefs have cooked up. They never disappoint.
Sykehusbarn, a foundation dedicated to brightening the lives of hospitalized children in Norway.
Judging by the long lines of people ordering favorites like Norwegian Baked Salmon, Svele Pancakes – and, of course, Fish Soup – these chefs know what pleases a palate. That's why I'm pleased to see these proven recipes, along with many others, available in cookbook form.
DAVID REITEN
Lars leads a team of five chefs at Scandi, all of whom take vacation time from their regular jobs to volunteer their skills at the festival. Their generosity doesn't end there: profits from the cookbook benefit Stiftelsen
8 • A taste of Scandinavia
Given that you're reading these words, you're no doubt interested in expanding your Scandinavian culinary repertoire. If so, I'm confident you'll find the recipes in this book to be just what you need. As for me, I'll look for you at Scandi, at the next Norsk Høstfest. SKÅL!
David Reiten is president of Norsk Høstfest Association. Norsk Høstfest was established in 1978 as means of promoting and preserving Scandinavian heritage in North America. To this day, the cornerstones of the festival remain food, fellowship and entertainment. The addition of the Scandinavian Kitchen in 2002 solidified Høstfest's reputation for providing an authentic Nordic experience for its patrons. Learn more about Norsk Høstfest at www.hostfest.com.
Congratulations E
ver since I as a kid came home from school to the smell of homemade meatballs in gravy, Norwegian food has had a special place in my heart. Fresh ingredients, varying with the seasons, characterize Norwegian cuisine: Mackerel with cucumber salad in the summer and potato dumplings, raspeballer, with root vegetables in the winter. Freshly caught cod and delicious sausages from the butcher on the corner. Pea soup on chilly fall nights and strawberries with cream on warm summer days. Pork ribs with sauerkraut on Christmas Eve. Now, as I spend most of the year in the US, I sometimes close my eyes and think of mum’s lamb and cabbage stew and crispy salmon straight from the pan. As a hockey player, I’m engaged in humanitarian work through the organization Right to Play. It is important to me that kids of all ages and shapes are given the opportunity to a good life. For this reason, the foundation Stiftelsen Sykehusbarn and its work stands close to my heart. Volunteers work countless hours to make life better for kids in hospitals, and this is something I want to support. In a way, this cookbook covers two of the three topics that I am passionate about; Norwegian traditional
food, and making the world a better place for children. My third passion is, of course, ice hockey. I congratulate the foundation Stiftelsen Sykehusbarn on the publishing of its cookbook, and I’m certain that the funds raised through the sale will benefit those that need it the most. Mats Zuccarello Aasen Ice hockey player New York Rangers
Scandinavian kitchen • 9
10 • A taste of Scandinavia
fresh
ingredients
Scandinavian kitchen • 11
quaint
country Gamle Stavanger Old Town Stavanger, Norway
12 • A taste of Scandinavia
Scandinavian kitchen • 13
Norwegian traditional dishes Risgrøt – Rice porridge Blomkålsuppe – Cauliflower soup Sprøstekt laks – Crispy fried salmon Elis fiskesuppe – Eli’s fish soup Gul ertesuppe – Yellow pea soup Sveler – Raised pancakes Komler – Potato dumplings Meatballs – Kjøttkaker Eplekake – Apple cake
14 • A taste of Scandinavia
A land of contrast
N
orway is a land of contrast. This is where tall mountain peaks meets mesmerizing coastlines and midnight sun meet northern lights. Walls that stretch thousands of feet into the sky surround deep, cold fjords. Along the coast and lining the fjords lie fishing villages that have relied on an abundance of fish for their survival – salmon, cod, herring, and sardine. Vast glaciers, slowly grinding their way, carved this epic landscape in prehistoric times. As the massive ice advanced and receded, it made deep grooves in the granite and limestone underneath. At the close of the ice age, the sea flooded the landscape, forming it into a beautiful scenery of fjords and islands. The coastline of Norway stretches from an idyllic archipelago in the south to a wild and untamed meeting between land and sea in the north. Today, even though Norway shares the same latitude as Alaska, Greenland and Siberia, it has a friendlier climate than you might expect. Due to the Gulf Stream and warm air currents, the summers are mild, and the winters are not as strong as they could be. This is part of the reason why you’ll find people living in all parts of the country, and along almost the entire length of the coast – with its long, white beaches and world-famous fjords, small coastal towns and even smaller fishing villages. Norway’s unique geography has contributed to
an exceptional number of Norwegian dialects. With people separated by insuperable snow-covered mountains and long distances through rough weather, both on land and on sea, dialects developed separately for hundreds of years. The Norwegian diversity is also clear if you look at the national costume, the bunad. For both men and women the dress differs in color, shape, and fabric depending on their geographical location. The Sami represent the oldest cultures in Norway, while the stave churches are the most important Norwegian contribution to the history of world architecture. The stave church at Urnes is on UNESCO’s world heritage list. Traditional Norwegian cuisine is centered on what nature provides. Fish and game are essential parts of the food together with pork and lamb. If you visit Norway, the specialties you should try include freshfrom-the-sea salmon for dinner, and sweet brown goat’s cheese, straight from the Norwegian mountains, on your bread for breakfast. It’s common to eat three or four meals a day, with breakfast, lunch and evening meal often consisting of sandwiches or cereal. After work, most people eat a hot dinner at home with the family, and it’s not unusual to eat as early as 4 pm. Dive in to explore some of the Norwegian culinary treats… Norwegian traditional dishes • 15
16 • A taste of Scandinavia
Risgrøt Rice porridge This porridge is a regular dish in many Norwegian homes on Saturdays. It is simple to make, and the taste is sweet and delicious. However, it also makes a special appearance on Christmas Eve, when, a single almond is hidden in the porridge, and the one to find the almond in his or her serving wins a prize.
What you need (Serves 2-3) /
60 min.
1⅔ cups water ¾ cups round grain rice 4½ cups whole milk 1 teaspoon salt
How to do it Bring the water to a boil. Add the rice, lower the heat and simmer, covered, until the water is absorbed, 15-20 minutes. In a separate pan, bring the milk to a boil, and pour it over the rice. Lower the heat, cover and simmer until the rice is tender, about 30 minutes. Season with salt. Serve the porridge with sugar, cinnamon, raisins and a pat of butter on top, and with a glass of red berry lemonade.
Norwegian traditional dishes • 17
Blomkålsuppe Cauliflower soup Cauliflower is a popular vegetable in the Norwegian kitchen, and has been since it was first introduced in the 17th century. It is a versatile vegetable and can be prepared in many different ways, but many prefer the mild taste of a delicious cauliflower soup.
What you need (Serves 6-8) /
60 min.
1 cauliflower, in florets 2½ cups water Salt 1 tablespoon minced onion 2½ tablespoons margarine 4 tablespoons (¼ cup) flour 2 cups reduced cauliflower stock 2 cups light veal or chicken stock ½ cup whipping cream Freshly ground white pepper
How to do it Boil the prettiest florets in lightly salted water until tender, about 10 minutes. Reserve for garnish. Strain and measure the cooking liquid, and reduce to 2 cups. Sauté onion until shiny in margarine along with the remaining cauliflower cut into small pieces. Stir in the flour. Gradually add both kinds of stock. Bring to a boil, lower the heat and simmer soup about 10 minutes. Strain. Stir in the cream, then season with salt and pepper to taste. Just before serving, add the florets and heat through. 18 • A taste of Scandinavia
Norwegian Scandinavian traditionalkitchen dishes • 19