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Andreas Viestad in IcelandAndreas cooks in Iceland in the two New Scandinavian Cooking below. #404 "Back to the Roots" Like the Vikings, Andreas travels west to Iceland the Norse settlement in the middle of the Atlantic Ocean. He combines the sea and the land to create an elegant surf and turf dish, redfish and langoustines cooked in lamb stock. At restaurant Dill, he discovers how ancient traditions and innovation co-exist. Afterwards, he grills lamb over an open fire, Viking style. The dessert is made from Skyr, a special Icelandic dairy culture, served with local berries. Check web TV at www.newscancook.com/webtv 2/21/17 for available vids. Smoked pulled pork with spring cabbage![]() We built a smoke box for smoking the pork, but the easiest way to do this is to roast it overnight in an oven, and then smoke it in a kettle grill the following day. See Recipe Waffles with birch syrup10 waffles PREPARATION: 1 Soak 3/4 cup rolled oats in 1 cup milk for 30 minutes. Mix the following ingredients in a separate bowl: 1 cup buttermilk, 1/2 cup white flour, 2 eggs, 3 tbs. sugar, 1/2 tsp. baking powder, 4 tbs. butter, melted. Mix the soaked oats and milk into the other ingredients. Allow the mixture to swell for another 30 minutes. Brush a hot waffle iron with butter and cook the waffles until they are golden brown. Serve the hot waffles with sour cream and homemade birch syrup. See recipe Waffles. See recipe Birch Syrup. Smoked pork chops with potato salad and spruce shootsFresh grilled or smoked chops are a classic dish which is very popular at BBQs during the summer months. In this recipe we will be preparing summer chops from scratch, and we will smoke them See Recipe Spruce and birch shoot syrupMakes 4 cups (1 liter) of each type of syrup PREPARATION: 1 Boil 1 gallon (3 liters) of water, 2 1/2 cups (600 g) of sugar and the birch shoots. Continue boiling until there is about See Recipe Norwegian WoodWhen I wanted to find a drink that would be suitable for the Norwegian Wood music festival, which takes place in Frogner Park in the middle of Oslo, I was inspired by the name. There See Recipe Homemade ramson sausages in potato pancake bread
Homemade sausages are not as difficult to make as you might think. They taste better and you know what they contain. Only your imagination can limit the type of ingredients you could use. This sausage See Recipe Chlorophyll pesto and bruschetta
There are wild, edible plants growing everywhere in the countryside (and in this case in Frogner Park in Oslo), including the ingredients I have used in this recipe, i.e. ground elder, ramsons and stinging nettles, See Recipe Wild roses make great flavoring for ice cream, and the best thing is that they grow almost everywhere and are free. This wild rose ice cream was prepared using an old-fashioned, manual ice cream maker. See Recipe Spring chickens are very flavorful, and milk brings out the mild and sweet flavors in the chicken meat. The meat also becomes very juicy when cooked in milk. Serves 4 PREPARATION: 1 Bind the fresh See Recipe Andreas loves all types of small flatfish, for instance lemon sole and Dover sole. The lemon sole is fried with the skin on, while the Dover sole's skin is so thick and chewy that it has to be removed before frying. Andreas uses a skin removing technique that may look difficult, but all you have to do is to grab the skin on the tail and pull it off on either side. In other words, flay the flatfish. Both the lemon sole and the Dover sole are of relatively small size, but there is still only room for two small soles at a time in the frying pan. Fry them in turn, or use two frying pans. See Recipe Strawberry milkshakeFor this drink, I used fresh cream and milk straight from the cow, which were separated in a separator on the farm I visited. As far as flavor and appearance go, Norwegian strawberries are among See Recipe Grilled Blue Mussels with Cream and HerbsWild blue mussels can be found along the whole coast of Norway. Andreas put together a bouquet of wild herbs, among them fennel shoots and chive blossoms. The herbs add a great deal of flavor to the blue mussels and the mussel stock. They are also very decorative. "Grilled Blue Mussels with Cream and Herbs" Hamburger bunsDough made from spelt flour requires more water than dough made from plain flour. Spelt flour is able to absorb more water, so the dough may be fairly moist. It needs to rise for a See Recipe Trout burger with maple syrup and onion marmaladeServes 4 PREPARATION: 1 Gently fry the red onions with the maple syrup over a low to medium heat. Remove the frying pan from the hot plate once the onions are soft and have a See Recipe Smoked trout with fresh berries and saladSmoking fish is an old traditional method used in Norway for storing raw produce. The only thing you need to do this yourself is a BBQ grill with a lid and some wood chips. See recipe Recipe |
Source "Icelandic Fish Soup (Fiskisúpa)" from Reykjavík Grapefine
at https://grapevine.is/icelandic-culture/food/eat/2015/10/20/soup-tuesday-fiskisupa-icelandic-fish-soup/ accessed April 13, 2020
See Reykjavík Grapefine Facebook
Sources: "Plokkfiskur: Icelandic Fish Stew" from Honest Cooking blog by Natalie Rose
online at http://honestcooking.com/plokkfiskur-icelandic-fish-stew/ accessed February 20, 2017
Natalie Rose is a freelance food and travel writer, media producer and avid cook. The daughter of a Mexican-American mother and a Lebanese-American father, Natalie honed her palate tied to the apron strings of family members keen to pass along the strong culinary traditions of Mexico, Lebanon, and her native Arizona. She writes the food and travel blog Chocolate and Chiles. She resides in New York City and La Antigua, Guatemala, and spends her days dreaming up new adventures and delectable dishes to cook.
Plokkfiskur: Icelandic Fish Stew 2 from Food.com looks like an excellent recipe by Mary Pat Frick
at http://www.food.com/recipe/plokkfiskur-from-iceland-254484 accessed February 20, 2017
Mary Pat Frick is an American from Dallas living in Iceland married to an Icelander. Check out Mary Pat's Recipes (outside link)
from OK Bistro Digranesgata 2, 310 Borgarnes, Iceland See http://okbistro.is/.
Ok Bistro takes its name from Ok jökull in Borgarfjörður which through the centuries has been the smallest glacier in Iceland. In the last couple of decades it has retreated steadily and in 2014 Icelandic geologists removed the glacier status of Ok. The mountain Ok still stands tall at 1200 meters and it´s located to the west of way bigger Langjökull.
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Prep: 10 minutes; Cook: 8 minutes Total: 18 minutes Serves 4 Ingredients ![]()
Pylsussinep (Sweet Brown Mustard)
Remoulade
Additional Toppings (Optional - Your Choice)
Directions Stage 1 - Mix together Meat for Sausage
Stage 2 - Prepare Remoulade and Mustard
Stage 3 - Grill Your Meat
See also "Is This the Best Hot Dog in the World?" (outside link from Huffington Post opens separate window). |
Source: "Pylsur (Icelandic Hotdog)" from
online at https://blog.arousingappetites.com/pylsur-icelandic-hot-dog-remoulade-bun/ accessed September 22, 2017
Image displayed from https://blog.arousingappetites.com/wp-content/uploads/2015/07/Icelandic-hotdogs-final-image-in-post.jpg
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Source: "Grammy Alice’s Icelandic Meatballs and Country Gravy" from Alice Anderson
online at https://www.copymethat.com/r/zOrU8uS/alice-anderson-grammy-alices-icelandic-m/ accessed September 22, 2017
Photo of Ikea's "Swedish Meatballs" (not Icelandic ;-) from "Where is to find the best Swedish Meatballs in Stockholm"
displayed from http://foto.wuestenigel.com/wp-content/uploads/api/swedish-meatballs-kottbullar-.jpeg 3/4/18
See Swedish Meatballs (köttbullar) von Marco Verch of Cologne, Germany
alternate is https://9qjzgzbyth-flywheel.netdna-ssl.com/wp-content/uploads/2017/06/swedish-meatballs-stockholm.jpg
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Source: "Icelandic Meatballs with Cabbage" from Ken Chapman
online at http://www.ourcookbooks.com/recipe/3329935/icelandic-meatballs--cabbage.html accessed September 22, 2017
- Iceland - Scandinavian - Fish - Desserts - One Pot - Ethnic - Make - Lee's Recipes -
Sour Milk Dessert (Surmjolkurhlaup) Categories: Icelandic, Dairy, Desserts Yield: 4 servings 2 c Sour milk or buttermilk 1/4 c Whipping cream (or up to -1/2 cup) 1/4 c Sugar 1 tb Rum, or vanilla, or grated -rind of lemon or orange 3 tb Gelatin 1/2 c Cold water Soften gelatin in the cold water and dissolve over hot water. Cool. Beat sour milk with sugar thoroughly. Add to softened gelatin with vanilla or rum or grated rind. When beginning to set, fold in the stiffly beaten cream. Pour into mold rinsed with cold water and sprinkled with sugar. Refrigerate until set. Unmold on serving plate and decorate with fresh or cooked fruit or berries. May also be served with a caramel sauce. (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson) |
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Baked Halibut (Steiktar Heilagfiski) Categories: Icelandic, Fish Yield: 4 servings 1 Slice halibut, 1 1/2 to 2 -inches thick 1 ts Salt 1/4 ts Pepper 3 tb Melted butter 1 c Canned tomatoes 1/2 ts Sugar 1 Medium onion 1/2 c Heavy cream Rince halibut and dry on paper towels. Remove skin. Place in a buttered baking dish and sprinkle with salt and pepper. Brush with remaining melted butter. Crush tomatoes, add sugar, and spread over fish. Cover with thinly sliced onion and bake for 20 minutes in a hot oven (400F). Pour cream over fish and bake an additional 10 minutes. (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson) |
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Whole Salmon with Apples and Beets Categories: Icelandic, Fish Yield: 8 servings 1 5 to 6-pound salmon 3 tb Salt 4 tb Butter 3 c Boiling water 1 c Raw or cooked apples, choppd 1 c Cooked chopped beets Celery Lemon quarters Clean the fish, but do not remove head or tail. Remove viscera and clean fish well. Sprinkle with salt and let stand for a few minutes. Melt butter in a large kettle or deep frying pan and brown the fish on all sides. Pour the boiling water over the fish, and simmer until tender. Place the whole fish on a serving platter. Keep hot. Cook beets until softened (or use canned). Peel or chop or cube. Mix 1 T water, 1 T vinegar, 1 T sugar, and pour over beets. Let stand for 1/2 hour or longer. Drain. Or mix beets with a little sour milk or sour cream. Chop or cube raw or cooked apples. Place small mounds of apples and beets around fish. Between mounds, place lemon quarters and celery. (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson) |
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Cooked Herring with Lemon Sauce and Potato Ring Categories: Icelandic, Fish Yield: 6 servings 2 lb Herring Water Salt MMMMM------------------------POTATO RING----------------------------- 1 1/2 lb Potatoes 1 Grated or chopped onion 2 Slices white bread 2 Eggs 1/2 c Milk 1/4 c Butter Salt and pepper to taste MMMMM------------------------LEMON SAUCE----------------------------- 2 tb Butter or margarine 2 tb Flour 2 c Fish broth 2 Egg yolks 1/2 ts Salt (if fish broth is not -sufficiently salted) Juice of 1 lemon Peel potatoes and cook until soft. Drain and mash or rice the potatoes. Cover bread with milk and let stand for a few minutes. Mix together the potatoes, grated onion, bread, and milk. Season with salt and pepper. Add melted butter and beaten egg yolks. Beat egg whites stiff and fold in. Butter a ring mold and sprinkle with bread crumbs. Put potato mixture into mold and bake in a moderate oven (375F) until nicely browned. Turn out on serving platter. While potato ring is baking, clean, bone, rinse and fillet herring. (Frozen herring fillets may be used.) Cut fillets in pieces and cook in boiling salted water only until tender. Carefully remove and drain herring and place in center of potato ring. Pour lemon sauce over herring and serve. For lemon sauce: Melt butter or margarine and add flour. Stir until well blended. Add fish broth slowly, stirring constantly. Beat egg yolks and add salt. Add to sauce, a little at a time, stirring briskly. Do not boil after eggs are added. Add strained lemon juice. (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson) |
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Haddock Rolls (Ysarullur) Categories: Icelandic, Fish, Dairy Yield: 2 lbrvings 2 lb Haddock fillets Salt to taste Spiced herring or anchovies 1 Egg Bread crumbs 1/3 c Butter 3/4 Cup cream or milk (up to 1 -cup) If whole fish is used, remove viscera, head, tail, all bones, and skin. Cut into fillets. Rinse, dry on paper towels, and sprinkle with salt. Let stand a short while. On each fillet place a piece of spiced herring or a whole anchovy. Roll up and tie with string. Dip each roll in slightly beaten egg, then in bread crumbs. Place rolls in a buttered dish or pan. Dot each roll with butter. Brown in a hot oven (425F). When well browned, pour milk or cream over fish rolls and continue baking in a slow oven (325F) for 15 minutes or until fish is done. (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson) |
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Lamb Fricassee with Vegetables (Lambakjot meth Graenmeti) Categories: Icelandic, Meats, Vegetables Yield: 4 servings 2 lb Lamb 1 lb White cabbage 1 lb Carrots 1 lb Turnips 4 c Water 2 ts Salt 1/4 c Margarine 1/4 c Flour 3 c Lamb broth 1 Stalk celery, sliced Wash lamb and cut in small pieces. Add salt to water and bring to a boil. Add meat and cook, removing scum, for 25 minutes. Wash cabbage and break apart. Wash and peel carrots and turnips and cut into quarters or smaller. Cook with lamb until vegetables are tender. Remove meat and vegetables to serving dish. Melt margarine. Add flour and blend. Add broth, a little at a time, and cook, stirring constantly, until thickened. Add finely sliced celery. Pour sauce over lamb and vegetables. (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson) |
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Veal in a Casserole (Kalfakjot a Fati) Categories: Icelandic, Meats Yield: 1 serving; will serve 2 or more 1 lb Veal 1/3 c Margarine Salt and pepper to taste 1 Medium onion 4 Medium potatoes 1/4 c Tomato pulp or paste 1/4 c Veal broth Rinse veal (or wipe with a damp paper towel) and remove any skin. Cut into rather small pieces. Peel potatoes and cut into strips or slices. Use half of margarine to grease a deep, covered baking dish or casserole. Cover with a sprinkling of bread crumbs. Peel and slice onion and lightly brown in remainder of margarine. Place a layer of potatoes in casserole and sprinkle with salt and pepper. Add a layer of meat, season with salt and pepper, and cover with onions. Repeat, with a layer of potatoes on top. Cover casserole and bake in a hot oven (400F) for 1/2 hour. Remove cover. Combine veal broth and tomato pulp or paste and pour over casserole ingredients. Bake, uncovered, for another 1/2 hour or until meat is tender. (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson) |
- Iceland - Scandinavian - Fish - One Pot - Ethnic - Make - Lee's Recipes -
Luthusupa (Halibut Soup) Yield: 6 servings 1 1/2 lb Halibut, cleaned weight Cut the halibut up into suitable pieces. Bring the water, with the vinegar, salt and bay leaves, to the boil. Add the fish and remove scum when the water comes back the the boil. Continue simmering the fish until the flesh is "loosened from the bones". Then strain most of the broth into a second cooking pot, leaving just enough with the fish to keep it hot. Bring the broth in the second pot to a gentle boil. Meanwhile, stir the flour into the melted butter and add it, little by little, to the broth, stirring continuously. Let the broth simmer for another 5 to 10 minutes. The prunes should have been soaked in water for a while and then heated almost to boiling point, with the addition of some slivers of lemon peel (subsequently discarded). If rhubarb, a common food in Iceland, is used instead, it should first be cut into sections of about 3 cm and cooked in a very small quantity of water, with just a little sugar, until just tender. Add the hot prunes or rhubarb, with their juices, to the broth. Pour in the lemon juice. After a minute or two, remove the pot from the fire and stir in the egg. Serve the soup at once, accompanied by the pieces of fish and a dish of potatoes garnished with chopped parsley. (from NORTH ATLANTIC SEAFOOD, Alan Davidson: translated from an Icelandic cookbook of Helga Sigurthardottir) |
Lúðusúpa (Icelandic Halibut Soup) This unusual soup recipe was suggested by Nanna Rögnvaldardóttir, author of Matarást (or, Love of Food), an Icelandic cooking encyclopedia that was recently nominated for Iceland's Literary Prize. Nanna notes, "Surprisingly, there are not many traditional Icelandic fish soups -- in fact, there is only one, but there are several versions; other types of fish may be used (for instance salmon or trout); sometimes it is thickened with a couple of egg yolks instead of flour, or with pearl sago. Some rhubarb or raisins may be added, in addition to or instead of the prunes. This is an old soup; several versions are in the first cookbook that was published in Icelandic (written in 1783-1784)." The soup is tangy sweetsour, like the sea, but with the soft rich warmth of plums, like the earth. Outstanding in small portions.Ingredients 2 lbs 908g / 32oz Halibut steaks Instructions Bring the water to the boil in a pan with vinegar, bay leaves, and some salt. Add the halibut and simmer at low heat until the fish is cooked through and just beginning to come off the bones. Strain most of the stock into a clean pan, add prunes and bring to the boil, but leave half a cup or so in the pan with the fish and keep warm. Beat the softened butter into the flour, and whisk into the soup to thicken it. Simmer for 5 to 8 minutes, then add lemon juice and sugar and season to taste. Serve the fish on a separate plate but with the soup. Serve hot in small bowls to 4 with the rest of the meal. There will be plenty of fish on the side for all. |
"Lúðusúpa (Icelandic Halibut Soup)" from Cooking Index
at http://www.cookingindex.com/recipes/55382/luspa-icelandic-halibut-soup.htm" accessed February 22, 2017
- Iceland - Scandinavian - Fish - One Pot - Ethnic - Make - Lee's Recipes -
Sild meth Surum Rjoma og Graslauk (Herring in Sour Cream) Categories: Icelandic, Fish, Dairy Yield: 4 servings 4 Fillets of salted or spiced herring (saltsild or kryddsild) 2 dl Sour cream or skyr 1 tb Vinegar 1 tb Sugar 2 tb Chopped chives Desalt or drain the herring filets, depending on which kind you use. Cut them across into fairly thin slices. Beat the sour cream or skyr and season it with the vinegar and sugar (of which you may use more or less according to taste). Add the chopped chives. Arrange the herring slices in a dish, so they are not touching each other. Pour the sour cream mixture over them and wait for 3-4 hours before serving the dish. It can be used as part of a cold buffet, or served as a main dish with hot boiled potatoes. (from NORTH ATLANTIC SEAFOOD, Alan Davidson: this recipe translated from an Icelandic cookbook of Helga Sigurthardottir) |
"Iceland: Our Icelandic Recipe Collection" from European Cuisines
at http://www.europeancuisines.com/Our-Recipes-From-Iceland accessed February 21, 2017
- Iceland - Scandinavian - Bread - One Pot - Ethnic - Make - Lee's Recipes -
Rúgbrauð is a traditional Icelandic dark rye bread, sweet and hearty with a rich history. It is easy to make. In Iceland, this bread is traditionally baked in the ground using thermal power ground from geysers. Read "Working with the Land" (outside separate window). Prep Time: 10 minutes; Cook Time: 8 hours; Total Time: 8 hours, 10 minutes Ingredients ![]()
Directions
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Source: "Rúgbrauð Icelandic Rye Bread" from Mountain Cravings by Kate from Colorado
online at https://mountaincravings.com/rugbraud-icelandic-rye-bread/ accessed October 27, 2018
- Iceland - Scandinavian - Fish - Ethnic - Lee's Recipes -
There are a number of cookbooks devoted to the art of Icelandic cooking. Below are a few with links to library sources. Check BOOKS re: Cooking, Iceland MLN to see what is owned by Minuteman Library Network. (outside link MLN). Additionally check out Amazon Cookbooks Iceland (outside link MLN).
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GLOSSARY ICELANDIC FOOD Pronunciation Guide
Remoulade - Remoulade (Brown Sauce)
Mýsuostur - Brown Whey Cheese
Brúnar Kartöflur - Brown Potatoes
Rófa - Rutabaga
Kjötsúpa - Meat Soup
Plokkfiskur - Fish Stew
Fiskur Með Ostur - Cheesy Fish
Fiska Bollur - Fish Balls
Bakaður Fiskur - Baked Fish
Flatkökur - Flatbread
Rúgbrauð Svart - Black (Rye) Bread
Rúgbrauð Brúnt - Brown (Rye) Bread
Litlabollur - Doughnut Balls
Kleinur - - Kleinur (Doughnut)
Piparkökur - Pepper Cookie
Parisarkökur - Meringue Cookie
Vanilluhringir - Vanilla Ring Cookie
Mömmukökur - Mama's Cookie
Smjörkrem - Butter Icing
Bolludagur Bollur - Buns (Cream Puff)
Rjómaterta - Whipped Cream Cake
Vínarterta - Vienna Cake
FylturHveitibrauðskrans Coffee Wreath
Vínarbrauð I - Vienna Bread (pastry)#1
Vínarbrauð II - Vienna Bread (pastry) #2
Vínarbrauð III - Vienna Bread (pastry) #3
Púðingur Fylta - Custard Filling
Pönnukökur - Pancakes
Source: Homestyle Icelandic Cooking for American Kitchens by Heidi Herman
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Potato gratin is a luxurious side order with almost all meat, poultry and game dishes. The addition of rutabaga, parsnips (and possibly some sweet potato) adds sweetness and flavor. If you do not have the time for this slow cooking method, bake the gratin on the higher 350 degrees the entire time, testing for doneness with a fork. See also "Norwegian Mashed Rutabaga (Kålrabistappe)" with carrots and Pecorino cheese which accompanies Norwegian Meatballs (local separate window). Time: Prep 10 minutes; Cook 1 hour, 20 minutes; Total 1 1/2 hours Ingredients ![]()
Directions
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Source: "Potato Gratin with Parsnip and Rutabaga" from Kitchen of Light by Andreas Viestad (Artisan, 2003) p. 72
by request RI libraries TX722.A1V34 2003 and Belmont/ Lincoln 641.59 SCANDANAVIAN Viestad.
online at https://www.newscancook.com/recipe/potato-gratin-with-parsnip-and-rutabaga/ accessed February 22, 2019
Image displayed from https://www.newscancook.com/site/uploads/2013/02/PotatoGratinicopy.jpg
- Norway - Scandinavian - Pancakes - Rutabaga - Ethnic - Iceland - Make - Lee's Recipes -
Source: "Norwegian Pancakes" from Kitchen of Light by Andreas Viestad (Artisan, 2003) p. 258
by request RI libraries TX722.A1V34 2003 and Belmont/ Lincoln 641.59 SCANDANAVIAN Viestad.
online at https://www.newscancook.com/recipe/norwegian-pancakes/ accessed February 23, 2019
Image from https://howtofeedaloon.com/wp-content/uploads/2014/11/norwegian-body1.jpg
from Norwegian Pancakes – Pannekaker at How to Feed a Loon blog by Kris & Wesley accessed February 23, 2019
See also Kris's "Lobster Rolls with Capers" (local separate window)
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"Recipes" from New Scandinavian Cooking by Andreas Viestad
online at http://www.newscancook.com/ accessed January 25, 2015
Photo of Farmhouses on Skálavegur Road, Ysti-Skáli, south coast of Iceland from National Geographic
online at http://travel.nationalgeographic.com/travel/countries/iceland-photos-traveler/#/02-iceland-south-coast-skulgar_32543_600x450.jpg
Photo of Iceland, mid-Atlantic ridge, the north coast port town of Húsavík, a hotspot for whale-watching, birding, and sailing adventures in Skjálfandi Bay, from National Geographic
online at http://images.nationalgeographic.com/wpf/media-live/photos/000/325/cache/06-icelandmid-atlantic-ridge_32547_600x450.jpg
Kitchen of Light, a compendium of modern Scandinavian recipes, is a perfect marriage of fresh recipes, most of which aren't too difficult, and clean layout and design. Author Viestad finds a nice balance between seriousness and fun in his brief texts about everything from Hulda Garborg (a feminist and the author of one of the first-ever Norwegian cookbooks in 1898) to an ode to crayfish under the subtitle There Is Something Crawling in My Bathtub. Modern Scandinavian cooking, at least as represented here, is ideally suited to the way we eat now, with a healthy dose of fish and respect for ingredients that lets their flavors shine. In fact, about half of the book is dedicated to fish dishes. There are two recipes for transforming salmon into the Scandinavian classic Gravlaks and more innovative treatment of seafood in the form of Grilled Mackerel with Sweet Chili Glaze and Charred Sage, and Thyme-and-Garlic Steamed Mussels with a Hint of Cinnamon. An entire chapter on the staples cod and potatoes includes Truffled Cod with Garlic-Veal Glace and rustic Potatoes with Goose Fat and Lemon. Vegetable, meat and poultry dishes are less central than the trove of seafood recipes, but they hardly seem like afterthoughts in recipes such as Lamb Chops with Mushrooms, Zucchini, and Yogurt-Mint Sauce, and Onion Pie with Jarlsberg and Thyme. Desserts are often stunningly simple and fruit-based: Strawberry Snow is a simple berry mousse, while The Devil's Rhubarb consists of raw stalks dipped in sugar and nibbled between sips of vodka. (May) Forecast: Viestad is charming both in print and in his pictures. His PBS series New Scandinavian Cooking with Andreas Viestad will begin airing in May, which is sure to propel what is already an extremely solid effort with breathtaking art and enticing recipes.
This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries.
In Kitchen of Light readers are transported to Viestad's Norway--fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.
Photo of Tuolpagorni Massif in Swedish Lapland from David Mintz' Circle of Light Photography
Source: "Baked Fish from Iceland" from Food.com member by Swiss Miss; origin from a childrens cook book published by UNICEF
at http://www.food.com/recipe/baked-fish-from-iceland-103714 accessed February 19, 2017
see The little cooks : recipes from around the world for boys and girls adapted and illustrated by Eve Tharlet, available at Concord Library ( URL .
Source: "Icelandic Fish Soup" from Manger blog by Mimi Thorisson, author of A Kitchen in France
at http://mimithorisson.com/2012/06/20/icelandic-fish-soup/ accessed February 19, 2017
find Mimi Thorisson on Facebook; email: mfthorisson@gmail.com
Source: "Rúgbrauð Icelandic Rye Bread" from Mountain Cravings by Kate from Colorado
online at https://mountaincravings.com/rugbraud-icelandic-rye-bread/ accessed October 27, 2018
Source: "Gravlaks" from Andreas Viestad Episode 103: “Merry Christmas” Kitchen Of Light by Andreas Viestad pg. 39
online at https://createtv.com/recipe/Gravlaks accessed February 16, 2017
Source: "Icelandic Fish Soup (Fiskisúpa)" from Reykjavík Grapevine
at http://grapevine.is/culture/food/eat/2015/10/20/soup-tuesday-fiskisupa-icelandic-fish-soup/
Other sources may be directly below recipes or articles.
Wikipedia
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