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copyright ©1999-2007

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

Landbrød: Norwegian Land Bread
Break in your sea legs with a landed delight.

3 cups plus 2 Tbsp. (3/4 liter) water, lukewarm
2 Tbsp. (1/4 dl) oil
0.9 oz. (25 g) fresh yeast*
26 oz (3/4 kg) all-purpose flour
6-1/2 oz (188 g) rye flour
2-1/4 oz (63 g) wheat bran or wheat germ
3/4 tsp salt
1/2 tsp sugar

*If you canít find fresh yeast, try substituting active dry or instant yeast. Youíll need about 4½ tsps worth.

Makes two loaves Ė serve one, freeze one.

1 Dissolve the yeast in the lukewarm water.
2 In a large bowl, mix the dry ingredients together; add the oil and yeast, and mix to make a dough.
3 Knead the dough well on a lightly floured surface, until smooth. Add extra flour if you find the dough is sticking too much.
4 Cover the dough. It needs to rise to twice its original size in a warm place Ė this will take about 45 minutes if youíre using fresh yeast, double that time if youíre using dried. Meanwhile, preheat the oven to 400º F (200º C).
5 Knead the dough again and shape it into two round loaves. A fun option is to add rolled oats or seeds to the top of the loaves. Let the loaves rise for about 30 minutes before placing them in the oven for 35-50 minutes; bake until golden brown.

Fiskesuppe: Fish Chowder
Forget clams, the fish rule this chowder.

4 large celery stalks, diced
1-1 ½ cups (2 ½ - 3 ¾ dl) fish fillets of your choice, cut into chunks
½ cup salted pork, diced*
1 medium onion, diced
¼ cup (1/2 dl) butter
2 ½ Tbsp white flour
2 cups (5 dl) milk
2-3 cups of fish stock**
fresh chives, chopped

*You should be able to get salted pork from a butcher. Itís just pork thatís been salted. If this is unavailable, you can substitute bacon, preferably a Canadian style bacon rather than American.
** You should be able to find readymade fish stock at a good supermarket. If this is unavailable, try substituting half vegetable stock and half water.

Serves 4-6.

1 Dice the celery stalks and cook them in a small amount of water (just enough to cover the celery) until tender.
2 Dice the salted pork and fry through, then dice the onion and set aside.
3 Make the cream sauce: melt the butter in a pot and blend in the flour. Dilute this gradually with the milk. Simmer over medium-low heat around 8 minutes, stirring often and cooking until the mixture has thickened up; season with paprika or ground pepper and salt if desired.
4 Dilute the cream sauce with a bit of the fish stock (about 2 cups; add more later if the soup needs thinning) and simmer for a few minutes, stirring. Add the celery (and the water it was cooked in), the fried pork, onion and fish meat. Cook the chowder very gently over low heat for 30 minutes, then serve with chopped chives sprinkled on top.

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