Professional Documents
Culture Documents
The Koselig Kitchen Ebook
The Koselig Kitchen Ebook
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the koselig kitchen
cozy
delicious buttery
love
of Scandinavian living.
up.
(www.outside-oslo.com), as well as my
media.
(Gravlax)
enough over the ends to wrap over the salmon. Top this
will do in a pinch.)
Rinse the salmon and pat it dry. Remove any pin bones
wash and dry the dill, then rough chop the whole bunch,
the fish, but drain some out if it’s excessive) and turning
the fish. After the salmon has cured to your liking (at
them off and then pat dry if you don’t like the little
have any, should last about five days and can also be
I 1 (approximately 2-pound) fillet of best-quality
frozen.
salmon, skin on, previously frozen
1 bunch dill
Makes enough for a crowd.
2 cups sugar
Norwegian food, and the same can be said for all manners
removed*
2 tablespoons mayonnaise
bowl. Add the yogurt and mayonnaise and stir until the
Serves 4.
work as well.
Smørbrød with Pickled Herring,
4 slices hearty bread
6 hard-boiled eggs chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 teaspoon salt
and salt until combined and the egg yolks have broken
Serves 4.
Midsummer Picnic
Potato Salad
1 1/2 pounds bite-sized Yukon Gold potatoes Place the potatoes in a medium saucepan with
3 tablespoons sour cream generously salted water. Place over heat and bring
2 tablespoons whole grain/stone ground Drain and let come to room temperature while you
1/2 cup chopped cornichons sample and add salt to taste. Add the potatoes and
1/2 cup chopped fresh dill stir to coat. Add the radishes, cornichons, dill, and
2 tablespoons chopped fresh chives chives and stir gently one last time.
classic.
2 tablespoons sugar
Green apple
disc.
Melt the butter in a large pot over medium heat, then stir
latter, as it makes for easy serving and ensures that the creamy
you wish.
1 large cauliflower
2 cups water
2 teaspoons salt
2 tablespoons butter
3 tablespoons flour
Trim the leaves and stem from the cauliflower, and cut it into
large florets.
In a large pot, bring water, wine, and salt to a low boil. Reduce
the heat to a simmer and add the cauliflower. Cover and steam
cover to keep warm. Reserve 3/4 cup of the cooking liquid and
In a small saucepan over medium heat, melt the butter. Add the
flour and whisk until it absorbs all the butter. Gradually whisk in
the milk and cooking liquid, letting the sauce thicken slightly
Serves 4.
Grandma Adeline’s
This recipe comes from Grandma’s days in North 1 medium package of ham, cut into large pieces
Dakota, but is written according to how she taught 4 cups ground raw potatoes*
Mom and me to make it some years ago. My only 1 cup all-purpose flour
additional tip is to make a small test dumpling 1 cup graham whole-wheat flour
ball and tennis ball. Return the water to a boil and add
Serves 4.
Lemon-Horseradish Cream
Make the cream by combining sour cream, horseradish, dill, lemon juice and zest, salt, and sugar in a small
bowl. Refrigerate for at least 30 minutes (or longer if possible) so the flavors can mingle. Taste, and adjust
Prepare a hot grill. Brush olive oil on the salmon and season with salt and pepper. Place salmon flesh side
down and grill for 3 to 4 minutes to sear (cooking time and technique may vary depending on the thickness of
your salmon and the heat of your particular grill). Flip the salmon, turning down the heat, and continue
cooking until it reaches desired doneness, about 5 minutes depending on the thickness of the salmon and the
heat of the grill. Serve salmon with the cream and lemon wedges.
Serves 4.
This recipe originally appeared in my article, “Nordic in the Northwest,” in the September 3, 2013 issue of The Oregonian.
White Wine-Poached Cod with
1/4 cup crème fraîche
1/8 teaspoon kosher salt plus
3 cups water
1 bay leaf
1 teaspoon kosher salt
in a large skillet
low boil.
Potato Lefse
the dough
Excerpted from my debut cookbook, Modern Butter at room temperature, for serving
Cinnamon for serving
Day 1
Rinse and peel the potatoes, then place them in a large pot of boiling, salted water until cooked through—you
want them to be thoroughly tender but not over- cooked. Remove the potatoes from the heat and drain well.
When the potatoes are cool enough to touch, press them through a ricer, then measure 12 packed cups into a
In a medium saucepan, melt the butter. Stir in the cream, sugar, and salt. Pour the butter over the pota- toes
and stir to incorporate. When the mixture has cooled, cover and refrigerate it overnight.
Day 2
An hour or so before you’re ready to get started, remove the potatoes from the refrigerator and let them come
to room temperature.
Mix in the flour, using your hands to work all the ingre- dients together and massage out any lumps.
Shape the dough into balls about 2 inches in diameter and flatten them into disks, making sure they’re solid and
smooth without cracks. Place them on cookie sheets lined with waxed paper, and keep them in the refrigerator
while you work—you want the dough to stay cool, so only remove about six disks at a time.
Set up your lefse rolling station and preheat a griddle or two large skillets. You’ll need a surface on which to roll
the lefse—I’d recommend a flour-covered pastry board, a rolling pin (ideally a cloth-covered corrugated one), a
thin spatula or a turning stick, and a brush for removing excess flour. Sprinkle flour liberally over the board and
rolling pin and rub it in to prevent the dough from sticking. (You’ll repeat this when you’re finished rolling each
Dip both sides of a dough disk into the flour, then place it on the board. Roll the lefse, using a medium touch,
Gently slide a lefse stick or heat-proof spatula under the lefse, a couple of inches from the edge. Carefully roll it
over the stick to remove it from the board and transfer it to the hot griddle. (It’s important to not let the lefse sit
on the board long after rolling it, or it will stick.) When bubbles start to form on the surface of the lefse, lift up a
corner to see if it is ready. There should be some brown spots on the underside. Flip and cook the other side.
Transfer the lefse to waxed paper, and brush the flour off the finished lefse and the griddle. Cover the finished
flatbreads with a clean tea towel while working to keep them soft. Flour the board and the rolling pin, and
To serve, spread a warm lefse with butter and dust with sugar and cinnamon. Roll it up and cut it into 11/2-inch-
To store: Fold each lefse into quarters and separate with a piece of wax paper. Wrap with wax paper or foil,
then transfer to plastic bags, pressing out any air. These will stay fresh in the refrigerator for a few days and also
freeze well.
Cardamom (Vaffler)
1 cup sugar
4 eggs
1 cup buttermilk
2 cups flour
Serves 6.
Cinnamon-Cardamom Twists
and let it scald. Remove from heat and cool until it’s
sprinkle the yeast over the milk. Give it a quick stir, then
surface and knead for five minutes or so, until the dough
cover with a damp tea towel, and let rise until doubled,
over it, reaching all the way to the ends, then fold the
ends.
degrees Fahrenheit.
still warm and release their spiced aroma when you bite
in.
Makes 16.
Pancakes (Pannekaker)
1 tablespoon sugar
sugar
3 eggs
this will help you gauge the heat and adjust the
Serves 2-3.
Success Cake or Tart
(Suksessterte, or Suksesskake)
for garnish
Preheat oven to 350 degrees Fahrenheit. Lightly grease two 8- or 9-inch springform pans. Grind the
almonds until fine. In a large mixing bowl, beat the egg whites until stiff peaks form. Gradually add
powdered sugar and continue beating until stiff peaks form again.
Fold in the ground almonds, baking powder, and salt, taking care to preserve the fluffy whites while
incorporating it all.
Divide the batter evenly between the two pans, not going all the way to the edges if you're using the 9-
inch ones. Use a spatula to smooth the tops. Bake until golden and firm to the touch, about 25 minutes.
Meanwhile, make the cream. In a small saucepan over low heat, stir egg yolks, cream, and sugar until it
thickens and nearly comes to a boil, about 25 minutes. (Do't let it come to a boil, as you want a smooth
cream that doesn't curdle.) Remove from heat and let cool a bit. Whisk in the butter a few cubes at a
time, letting them melt completely before adding more. it should become shiny. Be patient as it will take
some time for all the butter to melt. Stir in the vanilla extract. You should have a luscious silky yellow
Once the cake is completely cooled, remove from tins and place one layer on a serving tray or pedestal.
Spread half the cream over it, then add the second layer and spread with the remaining cream.
Refrigerate for at least an hour, ideally overnight.Curl the chocolate–a vegetable peeler works well for
1 cup sugar
3 eggs
free if necessary)
pan.
Astrid Karlsen Scott, calls for Granny Smith apples, but I use a
processor for its ease, but you can certainly just do as Scott
Lemon juice
2 cups flour
2 eggs
1 cup sugar
pan. Peel and core the apples and cut them each into 16
Cut butter into dice and place in a food processor with flour
scattered throughout the flour. Add the eggs, sugar, and vanilla
Divide the dough in two, with one portion slightly bigger than
the other. Press the bigger portion into the bottom of the pan,
half up the sides. (The dough will be sticky, but dampening your
the pieces over the apples and gently press them back
together.
(Kaffefromasj)
1 envelope gelatin
Bring water to a boil and pour ¼ cup into a small bowl. Immediately sprinkle gelatin over the top and stir
until it dissolves completely. Set aside to cool.
Whip the cream until stiff peaks form. While mixing, add sugar in a steady stream, then gradually pour in
the coffee followed by the cooled gelatin. Stir in the vanilla extract and salt. Spoon into ramekins or
other individual serving dishes and chill until set, at least three hours or overnight. Grate chocolate over
Serves 10.
Krumkaker
3 eggs
¾ cup sugar
1 cup flour
mixer will also work but may require a little extra time.
buttery cookies.
2 egg whites
extract
(optional)
Serves 6.
Prune Porridge (Sviskegrøt)
unsulphured) 1 egg
whisk potato starch with the cold water. Pour it into the
Serves 4.
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