I will start this topic off with classic norwegian recipes and what better way to have what the Lumberjacks used before in the cabins after the working day was over.

Its called Munk

Munk is a thick and heavy pancake that is fried in a pan in meldted lard, and the dove is poured around the edge to look like a giant doghnut with a hole in the middle.

Or you can add fried bacon in the mix and have a bacon pancake, a strong food with energy in it and that you nedded when you were chopping lumber in the cold.

The guys was from hoem at week at the time adn in a cabin it could be up to say 8-16 guys depending how big the log cabin was.

The had one guy that was the Quartermaster or they had a cook with them,

It was considerable amounts of food they needed so it was good to have someone to keep and yea on the stock of goods.

Other foods was the Motti, its a Finnish dish as many Finnish Swedes left Swdesn in the 1600`s and they brought with them their food and recipes.

You fry up some some good fat bacon in a pan, take it out when its finished and add som flour, it will make a thick greavy .

Ill bribng some more detailed recipes and storys later

What's the reason for making it a doughnut shape ?

It probably cooks better like that. Thats why doughnuts have the hole-stops them from getting "doughy" in the middle.
Works for hamburgers too.

the chef

They also would have various meat, like fried meatcakes, or bacon, or jam in the middle off the pancake, im going through the bookshelf after a recepi on it and other tradition food now.

Jeg vil bare ha fiske-suppe! (I just want fish soup), and some decent bread with farepolse, those are the things I miss. My grandmother's fish-soup; if their wasn't a limit, I could guzzle that stuff til I exploded.

The only fish soup I can remember that my grandmother made was from codfish. Make a fish stock with a codfish head, onion, celery, carrots,bay leaf. Strain off the liquid and add to it some sour cream ,beaten in. To add a little color ,very thinly slice a carrot, boil for a few minutes ,add to the broth along with some chopped parsley ! That's how I make it too and it's very easy to make.

The fishsoup is exellent, but sadly here in inland Norway you dont get much good fish.

Like the Bacaloao Noruego as tbhey call the Klippfish they make the bacalao from eitehr, most goes to export to Brazil, Portugal, Italy and Spain.

I like the celery root , that has great flavour and the reciep you metion Mete thats a classic one , and Salted and dryed Cos is what got much of the western and nordic part of Norway to survivie throuh its hardsships.

One thing that has been important over here is food and food is culture aswell as a prevention for starvation.

Well and the classic dish today.

RÃ¥milk pancake.

row milk i from the cow that has calfed and its the third time when she is milked that you use the milk for food.

The milk is containing very much protein and eggyoke also , its a very rich milk that is very good to use in wafles, pancakes and roemilk pudding, caramel pudding, and much else.



Cabinfood,

for the lumberjacks they needed tough and rich food tha twould make them last in the cold and harship.

During WW" when there was rationing over here the forresters had double or triple ration cause if the ywent without food they would be malnutriotened and the

Sluring: Wheatflouer or barley flour and water is stirred to a pancake . Butter and lard is browned in the pan and the mixture is added and stirred continuosly until it is cookd, looks like a porridge,

Served with sugar on and cold milk to

Munk: same procedure as for sluring, but the but thicker mixture, breake an egg pour it into the pan , and fry it golden and brown.

throw it up from the cabinroof hole, (Ljørkoie) and catch it outside the cabindoor !! its called to herde the munk......

Skonrokker, : Dry bread roasted in lard on the pan,



Mølje : Wheatflour and water is cocked as a porridge and its baked out to lefser, the thin bread similar to the Arabian thin bread. the lefse is cut in pieces and boiled in salted water, put the lefse on plates and pour over stock and pork rib fat.


Forrester porridge, in places where they had lumberjacks going on the guys needed hard and tough food , they would cook a porridge and when it was cold roast in the fat on the pan on the oven. A bit like the Polenta of today.


There was another version of the munk where you add 2-3 eggs and half a pint milk, wheatflour n roasted in a pan with much cooking fat , pour some fat on it so it wont stick on the pan, set aside and cool it off cut it into pieces and pour on some sugar and its used as a coofeecake.


Sourprim is a brown caramellised cheese made from goatmilk tha tis hard and can øast for ever.

this was used with carve some of it and add it to a pot and have some water and make a sauce out of it which can be had on pork and meat or as a dessert or much more, or just as a snack.

Mulger is a soupish dish where that Sourprism has a special role.

You need 200 gram foodlard and 1 dl water, sour prim cheese and some sugar, cook it up and add some crushed flatbread to the mixture and serve it at once.

This is calori rich and nutritious food for the people that needs it to work hard and long.

The traditional grains of Norway are rye and oats which grow better in cold climates .Wheat came later. The english word haversack comes from the Norwegian 'havre' meaning oats .The haversack was used to carry oat cakes.Lefse is a flat bread usually made without yeast.They make it with oat,rye,wheat flour and sometimes add ground dried peas.Often a winters supply of lefse was made and stored in a stabbur [outbuilding] along with things like cheese and fenelaar [dried lamb like prosciutto].Lefse med polse [lefse wrapped around sausage ]is a popular snack....I don't understand why you would boil lefse !

I found the recipes in a old cook bok about tradional food, the lefe that was boiled wasnt a traditional lefse as it was made in the cabins in the woods, perhaps it was to make sure it was warm throughout and not raw.

Rye and oat , bayley is the classic flours ovwer here and wheat came later,the finns tha temigrated from Finland in the 1600s had their own finn rye that has an extra strand on the rye to give more food on the farm.

We have uch cured meat from venison to fenalaar , and one new i read about but hadnt tried until i bought some on Røros Martnan, it was salted and pepered pork rib and lard, it last wery long and.

It was the same rib as for Christmas just cured, very interessting fact and great food.

Perhaps there shoul be a Norwegian American gathering of gunbug food appreaciators over here some day?

I have a friend who is a Chef she specialzies on venison and real food and to keep the original flavpur intact.

Husmanskost!

I have a great interest in international cuisine, and being of Scandinavian descent, I have enjoyed a few recipes from Sweden, as well as some from Norway, Finland and Denmark. My German great-grandfather married a very fine Swedish girl, and they homesteaded in North Dakota. I am not sure WHERE in Sweden her family was from, but the traditions remained strong in the family.

So far, some that I have made are potatis korv (värmlandskorv?), gravlax, hovmästarsås/gravlaxsås, köttbullar, Bergensk fiskesuppe, Dansk flæskeæggekage, sima (lemon mead from Finland), äppelfläsk, and färsrullader, which is probably my favourite so far. Just recently, I also made and tried gravad älg for the first time, and was really impressed. I love it all, and made all of them, including the potatis korv, from scratch. I even cured my own bacon for the äppelfläsk. I enjoyed all of these Scandinavian projects, but these two dishes were probably my most significant successes.

I am happy to post recipe links with step-by-step photos for any of the above, if anyone is intersted. I am a big believer in the idea of husmanskost and am firmly convinced that you guys up north have all the good stuff!

I apologise for any spelling or grammar errors above ~

That's a 2007 thread .Haven't you been eating since then ? Our fiskesuppe is just cod broth based . The Berganske version has chunks of various fish added .All wonderful ! Anyway I'm glad I just had dinner !
I wondered if there are the Norwegian Fjord horses in Montana ? We have then here in NY and New England .The breed almost disappeared when the king comanded that a larger hose be used in farming to increase production. But people saved the Fjord horse any way .They are very hardy and size is between pony and horse. Iceland horses are similar.

quote:

I wondered if there are the Norwegian Fjord horses in Montana ?

I don't recall seeing any but after doing a quick google search, they look like a fine, hardy breed - perfect for this latitude. So I am willing to bet that there could be some somewhere in the state. If I had the means and the land, I would certainly want to have some.

Regarding the fiskesuppe - I was amazed at how easy and how good it was! My wife, who is not much of a "fish eater" even enjoyed it. The combination of the broth and vegetables are really soemthing on a cold winter day, and the bit of cream mixed in turns it into velvet. I made mine with flaked cod fillets and added a bit of shrimp at the end. There were a couple of other small tweaks, but the recipe was from a botany professor in Norway, so I am assuming it was authentic. Very good, in any case!

Now I have an urge to try another Scandinavian food project.....

My grandpa has kept fjords as long as I can remember here in Sask. Him and his friend each had a small herd and trained them to pull sleighs and wagons and would sell them in the midwest once a year. They're a very stout and hardy animal. I remember my uncle stuck me on the back of a young, unbroken stallion once and I went for quite the ride until I was bucked off.

The dark hair in the center of the mane , and tail, is natural. The icelandic horses come in various colors .

This weekend I will try something that is more Danish or possibly Swedish rather than Norwegian, but still husmanskost,I think:

Frikadeller with oven-roasted potato wedges, pickled beets and (possibly) a cucumber salad.

If all goes well, I'll post more, including recipes, step-by-step photos etc.

Tasunkawitko - I want to thank you for your recipe posted earler for another type " grav-"
- the dry/ sugar cured meat. I made it with moose that I had in the freezer & it was a big hit with all of my friends.

mete - Speaking of Icelandic ponies, they are a common meat source in Iceland. The colts are served or sold as fresh steaks and the older animals are brined ( corned). I found both to be superior in taste to beef. My personal taste only, of course.

quote:

Tasunkawitko - I want to thank you for your recipe posted earler for another type " grav-"
- the dry/ sugar cured meat. I made it with moose that I had in the freezer & it was a big hit with all of my friends.

Thanks, Joe! The gravad älg (Norwegian gravet elg) is a new favourite of mine, and the moose would be a wonderful meat for this! Glad that it worked out!

An appeal to my Scandinavian friends!

Would anyone be willing to trade this:



Caj P. original grill oil

and this:



Caj P. allround oil/marinade

and this:



Caj P. allround glaze

and this:



Caj P. liquid smoke

I would be happy to reciprocate with an assortment of similar American or Montana products!

I also thought that Caj P. Offered a red wine marinade, but I was unable to find it on the web site.....

Please PM me, or reply on this thread.

Thank you.