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Cuisine Of Norway
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters. Modern Norwegian cuisine, although still strongly influenced by its traditional background, has been influenced by globalization: pasta, pizza, tacos, and the like are as common as meatballs and cod as staple foods. Typical main meals Most Norwegians eat three or four regular meals a day, usually consisting of a cold breakfast with coffee, a cold (usually packed) lunch at work and a hot dinner at home with the family. Depending on the timing of family dinner (and personal habit), some may add a cold meal in the late evening, typically a simple sandwich. Breakfast (''frokost'') The basic Norwegian breakfast consists of br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norway
Norway, officially the Kingdom of Norway, is a Nordic country in Northern Europe, the mainland territory of which comprises the western and northernmost portion of the Scandinavian Peninsula. The remote Arctic island of Jan Mayen and the archipelago of Svalbard also form part of Norway. Bouvet Island, located in the Subantarctic, is a dependency of Norway; it also lays claims to the Antarctic territories of Peter I Island and Queen Maud Land. The capital and largest city in Norway is Oslo. Norway has a total area of and had a population of 5,425,270 in January 2022. The country shares a long eastern border with Sweden at a length of . It is bordered by Finland and Russia to the northeast and the Skagerrak strait to the south, on the other side of which are Denmark and the United Kingdom. Norway has an extensive coastline, facing the North Atlantic Ocean and the Barents Sea. The maritime influence dominates Norway's climate, with mild lowland temperatures on the se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kvarg
Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" ''zernyony tvorog'', literally "grainy quark"). Quark is similar to French fromage blanc. It is distinct from Italia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akvavit
''Akvavit'' or ''aquavit'' (; also ''akevitt'' in Norwegian; ''aquavit'' in English) is a distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. ''Akvavit'' is distilled from grain or potatoes, and is flavoured with a variety of herbs. It is also popular in Northern Germany. ''Akvavit'' gets its distinctive flavour from spices and herbs, and the dominant flavour must (according to the European Union) come from a distillate of caraway and/or dill seed. It typically contains 40% alcohol by volume or 80 proof (U.S.) The EU has established a minimum of 37.5% ABV for ''akvavit'' to be named as such. Etymology The word ''aquavit'' derives from the Latin ''aqua vitae'', "water of life." Compare the words ''whisky'' or ''whiskey'', from Gaelic ''uisce beatha'', which has the same meaning. Likewise, clear fruit brandy is called ''eau de vie'' ( French for "water of life"). Drinking culture Akvavit is an important part of Nordic d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pig's Trotter
A pig's trotter, also known as a pettitoe, or sometimes known as a pig's foot, is the culinary term for the foot of a pig. The cuts are used in various dishes around the world, and experienced a resurgence in the late 2000s. Description Pigs' trotters, sold as Irish-style crubeens in Illinois Wonton noodles with pigs' trotters braised with ''nam yu'' (fermented bean curd) Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters. They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served as a normal cut of meat. In Puerto Rico, a tomato-based stew of pigs' trotters with chickpeas is called ''patitas de cerdo''. Sometimes potatoes or butternut are added. Chef Marco Pierre White has long served trotters at his restaurants, based on the original recipe of mentor Pierre Koffmann. In the New York City restaurant Hakata Tonton, 33 of the 39 dishes served contain pigs' trotters. Following th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syltelabb
Syltelabb is a Norwegian traditional dish, usually eaten around and before Christmas time, made from boiled, salt-cured pig's trotter. They are traditionally eaten using one's fingers, as a snack food. They are sometimes served with beetroot, mustard and fresh bread or with lefse or flatbread. Historically syltelabb is served with the traditional Norwegian juleøl (English: Christmas Ale), beer and liquor (like aquavit). This is because Syltelabb is a very salty dish. The Norwegian word syltelabb, consists of the two words ''sylte'' and ''labb''. ''Sylte'' means preserved. The word ''labb'' means pig feet or paw. External links Syltelabberon Gilde website Syltelabb Syltelabb is a Norwegian traditional dish, usually eaten around and before Christmas time, made from boiled, salt-cured pig's trotter. They are traditionally eaten using one's fingers, as a snack food. They are sometimes served with beetroot, ... Christmas food Norwegian cuisine {{Norway-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fårikål
Fårikål () is a traditional Norwegian dish, and the country's national dish. It consists of pieces of mutton with bone, cabbage, whole black pepper and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. The dish is typically prepared in early autumn. Fårikål Feast Day is celebrated on the last Thursday in September each year. Name Fårikål is a compound word literally meaning "mutton in cabbage". The name was amended from Danish "gaas i hvidkaal" (goose in white cabbage). In popular culture On September 29, 2012, Guinness World Records approved the World Record of making the largest portion of fårikål ever. The result was 594.2 kg fårikål, prepared to be finished at the same time, consisting of 60% lamb and 40% cabbage. The event happened in Spikersuppa, Oslo, Norway, and there were 10,000 guests present. In the 1970s, fårikål was elected national dish of Norway by the popular ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lobscouse
Lobscouse (or ''lapskaus'') is a thick Norwegian stew made of meat and potatoes. There are many variations of ''lapskaus''. The dish may be made of fresh or leftover meat (usually beef or lamb, but sometimes also chicken, pork, or ham) and potatoes. Other typical ingredients are vegetables (such as carrots, onions, leeks, celery root, and rutabaga) and spices (such as salt, pepper, ginger, and herbs). ''Lapskaus'' is possibly linked (historically and etymologically) to lobscouse, a European sailors' stew or hash strongly associated with major ports such as Liverpool. Similar dishes include the Danish , Finnish or the German . The dish also figures in Norwegian American cuisine. In 1970, lapskaus was part of "the official menu for the seamen's mess" of the Norwegian America Line. Until the 1980s, Brooklyn Brooklyn () is a borough of New York City, coextensive with Kings County, in the U.S. state of New York. Kings County is the most populous county in the State of New Yo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce Espagnole
Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today.Escoffier (1903), ''Le Guide culinaire'', Editions Flammarion Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. Hundreds of other derivatives are in the classical French repertoire. Escoffier included a recipe for a Lenten espagnole sauce, using fish stock and mushrooms, in ''Le Guide culinaire'', but doubted its necessity. Preparation The basic method of making espagnole is to prepare a very dark brown roux, to which brown stock (stock made from simmering roasted bones, meats and aromatics) is added, along with roasted bones, pieces of bee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smalahove
''Smalahove'' (also called ''smalehovud'', ''sau(d)ehau(d)'' or ''skjelte'') is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. The name of the dish comes from the combination of the Norwegian words ''hove'' and ''smale''. ''Hove'' is a dialectal form of ''hovud'', meaning "head" (''cf.'' Hǫfuð), and ''smale'' is a word for sheep, so ''smalahove'' literally means "sheep head". The skin and fleece of the head are torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled or steamed for about three hours, and served with mashed rutabaga and potatoes. It is also traditionally served with akevitt. In some preparations, the brain is cooked inside the skull and then eaten with a spoon or fried. Originally, ''smalahove'' was typically eaten by the poor. Traditional consumption One serving usually consists of one half of a head. The ear and eye are normally eaten first, as they are the fattiest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinnekjøtt
() is a traditional Norwegian main course dinner dish based on lamb ribs. is a festive dish typical to Western and Northern Norway, and is rapidly gaining popularity in other regions as well. This dish is largely associated with the celebration of Christmas and frequently paired with puréed rutabaga, sausages and potatoes, served with beer and akevitt. Preparation The preparation of uses a traditional method for food preservation utilizing curing, drying and in some regions also smoking as means of inhibiting the growth of micro-organisms. Although lamb is today available fresh or frozen all year round, is still prepared both commercially and in private homes due to the flavour and maturing the preservation process gives to the meat. In home preparation of , racks of lamb or mutton are cured in brine or coarse sea salt. Once sufficiently cured, and when the weather is cold enough, the racks are hung in a cool, dark, well ventilated place to dry. In some regions, particular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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