A quick and easy salad recipe found in “Cappelens Kokebok” (Cappelen’s Cook Book) utgitt i 1991
Since we Norwegians are crazy about sausages of any kind, it is
not surprising that we use them in salads as well, like here.
A Norvegian Christmas buffet classic found on matprat.no
Curing beef is simple and tastes delicious too! Here is a how you cure it. Perfect for evening snacks with a good mustard dressing and some pickles. And, of course, perfect for the Christmas buffet.
A seafood appetizer recipe found on godfisk.no
Scallops and crayfish tails only take a moment on the grill before they are ready to serve. In this recipe, the season’s delicious vegetables are accessories, so celebrate summer!
A fresh take on the club sandwich found in
“Torsk til Hverdag og Fest” (Cod for Everydays and Parties)
a free E-book published by Godfisk!
Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.
But cod is also great as party food. Put cod on the table when family or friends get together for a nice meal and a good mood is guaranteed. With its firm white fish meat and its delicate flavor, the cod fits just perfectly both for everydays and parties.
A healthy lunch recipe found in “Rethink School Lunch –
Cooking With California Food” an E-book published
by Center for Ecoliteracy
Snow peas, which add a sweet crunch to this recipe, were an early spring crop in ancient China, harvested when snow was still on the ground, hence their name. Napa cabbage has a sweet, mild taste and can be used raw in salads, as it is here. Toasting the walnuts first will bring out their flavor.
If you would like to download
‘Rethink School Lunch – Cooking With California Food’
click the title above
A starter/dessert recipe fond in “Sundt og Godt” (Healthy
and Delicious) published by Det Beste in 1988
Most of us come across recipes for stuffed avocado from time to time, but it is usually as appetizers stuffed with shrimp salad or similar fillings. But I must say this variant was at least new to me, I even find it a little hard to see if it is a starter or a dessert – Ted
A sandwich recipe found in “2012 Australian Grand Dairy Awards Best of the Best Cookbook” published by Dairy Australia
The Reuben sandwich is an American hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. Several variants exist.
The most widely accepted origin holds that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a Jewish Lithuanian-born grocer residing in Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky’s weekly poker game held in the Blackstone Hotel from around 1920 through 1935.
The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe. In Omaha, March 14 was proclaimed as Reuben Sandwich Day.
Another account holds that the Reuben’s creator was Arnold Reuben, the German-Jewish owner of the famed Reuben’s Delicatessen (1908 – 2001) in New York City. According to an interview with Craig Claiborne, Arnold Reuben invented the “Reuben Special” around 1914. The earliest references in print to the sandwich are New York–based, but that is not conclusive evidence, though the fact that the earliest, in a 1926 issue of Theatre Magazine, references a “Reuben Special”, does seem to take its cue from Arnold Reuben’s menu.
A variation of the above account is related by Bernard Sobel in his 1953 book, Broadway Heartbeat: Memoirs of a Press Agent. Sobel states that the sandwich was an extemporaneous creation for Marjorie Rambeau inaugurated when the famed Broadway actress visited the Reuben’s Delicatessen one night when the cupboards were particularly bare.
Some sources name the actress in the above account as Annette Seelos, not Marjorie Rambeau, while also noting that the original “Reuben Special” sandwich of 1926 did not contain corned beef or sauerkraut and was not grilled.
Still other versions give credit to Alfred Scheuing, a chef at Reuben’s Delicatessen, and say he created the sandwich for Reuben’s son, Arnold Jr., in the 1930s.
A great cold summer dish found in “Alt om Urter”
(all About Herbs) published by Den Norske Bokklubb in 1985
A delightful dish for people with a herb garden, a henhouse and hippie tendencies. I’ve had my share of dishes like this back in the late seventies early eighties when the smallholding dream hit my generation in full force. It did not last, they soon missed the latte and the sushi and headed back for the bright lights and the big city and became yuppies instead. Typical of the Scandinavian baby boom generation born in the fifties and early sixties, always searching for something else – Ted 😉
Note: My rambling comments are no critic of the dish itself, it is absolutely delicious. Besides, who am I to talk, I’m part of that baby boom generation myself 😀
A delicious salad recipe found in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978
Beef Salad Parisienne. A hearty salad with juicy steak, tender potatoes, sliced onions, and a zesty vinaigrette that could also doubles as a marinade.
In context: Cattelin’s is one of the best and most reasonably priced restaurants in Stockholm. It has survived wars, disasters, and changing tastes, and still manages to pack ‘em in, so they must be doing something right. Read more here and here.
A nice fish patties recipe found on godt.no
I know I’ve posted about fish patties earlier, but fish patties are staple food in Norway. Any decent grocer will have at least 6 or 8 different types in stock. Almost any type of fish can be used, my mother made great patties from pike and perch I used to catch in my youth.
There are a multitude of recipes for fish patties around the country so I’ll be sure to post more recipes in the future – Ted