Thursday, May 23, 2013


Today was my turn to host our cooking club.  I picked the theme - Norwegian Foods - after attending a Byerly/Lunds cooking class on Scandinavian foods that included a delicious pear tart.  Here was our menu:

*  Appetizer - Marinated Edam Cheese (Marinert Edamerost) {We didn't have this but we had a nice substitute of smoked salmon with cream cheese & dill on sweet potato chips.}
*  Soup - Norwegian Spinach Soup
*  Side Dish - Andreas Viestad Onion Pie with Jarlsberg & Thyme
*  Salad - Frisee Salad
*  Main Entree - Fish Pudding (Fiskegrot) with Norwegian White Sauce
*  Side Dish - Andreas Viestad New Potato Salad with Herbs & Green Beans
*  Dessert - Country Style Pear Tart

All of the recipes turned out great.  If you want any of them, just let me know.

I made the Fish Pudding.  Yes, it sounds strange, but I understand it is a very typical Norwegian dish.  And, in the end, it was quite tasty and I will definitely make it again.  It is also incredibly easy to make and would make a good (and unusual) dish for guests.

*  2-1/2 pounds fresh cod
*  2 tablespoons potato starch
*  2 teaspoons salt
*  White Pepper
*  Dash of ground nutmeg
*  2 eggs
*  1/3 cup butter, room temperature
*  1/2 cup warm cream
*  1 cup warm milk (whole)
Place the fish in a food processor and process until smooth.  Remove it to the bowl of an electric mixer.  Add the potato starch, seasonings, and the eggs, one at a time, beating thoroughly.  Add the butter; warm the cream and milk in the microwave; then add it to the mixture.  Beat all until light and fluffy.  Place the mixture in a buttered casserole dish.

 Cover with foil, then place the pan in a larger plan of hot water.

Bake at 350º for about 1 hour.
Serve with Norwegian White Sauce.  Or you can serve it with fried onions.

*  2 cups whole milk
*  1 small onion, chopped
*  1 bay leaf
*  1 dash cayenne
*  4 tablespoons butter
*  3 tablespoons flour
*  salt
*  white pepper
*  1/2 cup frozen sweet peas, cooked (or more)
*  fresh chopped dill to taste
In a medium sauce pan simmer milk on medium-low heat.  Add the onion, bay leaf and cayenne.  Simmer for a few minutes stirring constantly to prevent scorching.  Strain the milk into a bowl and discard the onion and bay leaf.  Melt the butter in the sauce pan and whisk in flour until thick.  Stir in the milk and simmer until the desired consistency is reached.  Sauce will thicken as it stands.  Add salt and pepper to taste.  Stir in peas to heat through.  Add dill.  Serve over Fiskegrot.

It was a challenge coming up with place settings that were Norwegian.  This was the best I could do.  See the guy on the cart?  I'm saying he's Norwegian!

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