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The Culinary Adventures of an American in Norway

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The Culinary Adventures of an American in Norway TAKK FOR MATEN The Culinary Adventures of an American in Norway By Whitney Love www.thanksforthefood.com TAKK FOR MATEN The Culinary Adventures of an American in Norway www.thanksforthefood.com www.thanksforthefood.com TAKK FOR MATEN: The Culinary Adventures of an American in Norway Publication February 2014 Written and published by Whitney Love. Cover and recipe photos by Whitney Love. Editing, cover design and layout by Thrive SBS. Version 1.0 © Copyright 2014 Whitney Love and ThanksForTheFood.com All rights reserved. Copyright This publication may not be reproduced, stored or transmitted in any form or by any means, electronic, mechanical or otherwise, without prior written consent from the publisher. Reviewers may use brief passages in reviews. You may store the pdf on your computer and backup storage devices. You may also print one copy of this book for your own personal use. Disclaimer The information contained in this book is based on the author’s personal culinary experience and study. You should use the recipes that follow as you see fit. However, the author is not personally responsible for any problems that may arise as a result of preparing one of these recipes. In addition, some links included in this document are affiliate links. This means the author may earn a commission if you use that link to make a purchase. Every care has been made to ensure that only products the author uses and trusts have been included, whether an affiliate relationship is in place or not. www.thanksforthefood.com Acknowledgements This cookbook would not have been possible without the love and support of my friends and family. They come from all corners of the globe and have enriched my life – and kitchen – with their stories and recipes. To my beloved and darling Øyvind, thank you for showing me Norway with a new set of eyes and helping me to fall in love all over again with your home country. I am forever indebted to the kindness and faith you have shown in me, your generous spirit and your unwavering loyalty. Without you, this project would have remained an idea. www.thanksforthefood.com PREFACE Thank you for buying this cookbook! It is the result of many passionate hours in the kitchen and at the keyboard. You will quickly learn that I love cooking, I love food and I love Norway. So, my intention for what follows is, quite simply, to get you closer to Norway through the Norwegian recipes that I enjoy. I will share a bit about using the metric system, where to buy certain essential, but hard-to-find ingredients, as well as my personal insights about life here. However, in no way is this book meant to serve as an academic body of work about cooking, Norway or Norwegian food traditions. Should you have questions about something not mentioned here or have questions about Norway in general, please feel free to contact me on my blog, ThanksForTheFood.com: A Norwegian Food Blog. www.thanksforthefood.com TABLE OF CONTENTS An Introduction Norway At A Glance Measurements And Hard To Find Ingredients Norwegian Food FAQ Appetizers And Snacks Smoked Salmon Wraps Shrimp Sandwich with Homemade Mayonnaise Main Courses And Dinners Potato Dumplings Norwegian Meat and Potato Stew Poached Salmon Norwegian Meatballs with Gravy Salmon Fish Cakes Desserts And Sweet Treats Coconut Macaroons Norwegian Cinamon Buns Norwegian Gingerbread Christmas Cookies Hazelnut Macaroons www.thanksforthefood.com WHITNEY LOVE AN INTRODUCTION My name is Whitney and I am an American living and working in Norway since 2007. I have fallen in love with both the Norwegian way of life and the cuisine of my adopted country. I fell in love with Norwegian cuisine so much, that in 2009, I started a food blog (Thanks For The Food, A Norwegian Food Blog) to document my culinary adventures. I am ridiculously over-concerned with food quality and integrity. This means I am obsessed with knowing where my food comes from, how it was produced and how the food I eat affects how I (and the people who grew/raised/processed my food) live. It also means that I try to avoid using ingredients that I cannot pronounce, or that were not available for home cooks like me 100 years ago. You will not find high fructose anything in my kitchen and, for the most part, you will not find processed, convenience foods either. www.thanksforthefood.com | 7.
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