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nordic nosh winter dishes, Scandinavian style: part one
by Kiera Tara O'Brien
| 1 2 3 4
continued from page 1

Brød: Norwegian Flat Bread
This land loves bread and flat bread is made to be loved.

4 ¼ cups flour
1 ½ cups whole-wheat flour
½ cup sugar
½ cup butter, softened
1 cup water, boiling
1 cup buttermilk*
2 tsp baking powder
1 tsp baking soda
1 ½ tsp salt

*If you donít happen to have any buttermilk on hand, try this substitute: Stir 1 Tbsp. white vinegar into a scant cup of milk. Let sit for five minutes or so, by which point you should see a little curdling. Use in the recipe as directed.

makes about 24 flat breads, which can be served immediately or frozen in batches for another day.

1 Preheat your oven to 400º F (200º C).
2 Combine the whole-wheat flour, sugar, butter and water in a large bowl. Allow it to stand for at least 5 minutes before adding in all the remaining ingredients to make dough.
3 Lightly flour a flat surface and knead the dough. It should take about 5 minutes for it to become smooth.
4 Divide the dough into halves and shape each piece into a 12 x 2 ½ inch cylinder. Cut each roll into 12 pieces.
5 Make sure your flat surface is lightly floured again and then roll each piece of dough into ¼ inch thick flats. Donít worry about the shape. Irregularities give them character!
6 Set the flats on cookie sheets and bake them between 10-13 minutes, flipping the flatbreads over halfway through the bake time. They should appear golden brown.

Fårikål: Lamb and Cabbage Stew
Keep hard-working guys and gals fueled and satisfied in the wintertime.

2 ¼ lbs (1 kg) lamb cuts for stew (with bone and fat)
1 large head of cabbage (washed, core removed, and cut into big wedges)
2 tsp salt
1-2 Tbsp whole black peppercorns
4 ¼ cups (1 L) water, boiling
½ cup (125 ml) water, cold
2 Tbsp flour

serves 4-6 as an entrée dish.

1 Place the fattier pieces of your lamb in the bottom of a large pot and layer with large chunks of cabbage, sprinkling the salt and peppercorns in between. Keep layering the less fatty pieces of lamb and cabbage (and salt and peppercorns) until the pot is filled. Make sure that the cabbage is the last layer.
2 Add boiling water to the pot and keep it boiling for a few minutes. Lower the heat to medium-low, and let the stock simmer until the meat is tender, which will probably take between 30 minutes and an hour.
3 Stir together the flour and cold water. Add it to the stock to help thicken it and bring it to a boil again for a few minutes.
Serve with Norwegian flat bread for dipping. Leftovers or extras can be frozen and reheated with ease!

keep on moseying

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