Cuisine Focus – Scandinavian – A Humble Triad
6Do you like this post?
Swedish, Danish and Norwegian are the three principal components of Scandinavian cuisine. And while the Scandinavians are described as brilliant craftsmen, it is still surprising that many people know little about Scandinavian food and culinary ways. For one thing, history suggests that industrialization of Scandinavia came in quite late as compared to other countries. In addition, the people are so gentle-natured that they tend to become very modest when it comes to their culture, traditions, food and practices.
Since Scandinavian cuisine takes after these three main components, it is fitting to note their qualities and traits. Norwegian cuisine is described as economical to begin with. The people are fond of eating meat, be it pork, veal or fish. Traditional dishes are often meat-based due to its prevalence in Norway. Also, the place is blessed with resources that give off seafood and meat, thus making these items the most popular key ingredients. The cuisine also makes use of elements from diverse practices, which are mostly acquired from neighboring countries. And while Norwegian cuisine is overall simplistic, none of its food is bland so to speak. Besides, who would dare to say that Norway’s Smoked Salmon lacks the necessary taste?
Danish cuisine, on the other hand, is defined as conventional and conservative. It is also defined by its extensive use of meat and animal fats. The cuisine’s preference for meat over vegetables is also a definable trait, which is probably brought by Denmark’s long winters. Climate has always been a factor why the Danish prefers game meats and fish. They are also known for using seasonal fruits in their dishes. It is also due to the weather why people opt for meat preservation; another reason behind the popularity of smoked meat.
Salted Herring and Native Turnips (Rutabaga) used to signify Swedish cuisine. As expected, the unsteady climate and long winters have influenced the people to make use of other items in place of vegetables. Many dishes, both modern and traditional, use less or minimal amounts of these and instead relied on seafood and game meats.
Ingredients Utilized in Scandinavian Cuisine
Meat:
Pork, Chicken, Veal, Mutton
Seafood:
Fish, Oysters, Mussels,
Vegetables:
Potatoes, Cucumbers, Horseradish, Beets, Mushrooms, Cabbage, Onions
Fruits:
Apples, Berries
Herbs:
Dill, Parsley
Dairy:
Cheese
Scandinavian cuisine is simple and conservative in many ways. Anyone who wishes to learn this cuisine will definitely appreciate the rawness of its elements and uncomplicated techniques. The people, as always, adapt to their environment and since the area are used to experiencing winters, the people basically rely on resources that will give them sustenance during these moments.
The people are also keen into preserving their traditions through their food and culinary treasures. In fact, most of the recipes are being handed down from one generation to another through word of mouth. Older folks never cease to share these homemade recipes to their daughters or granddaughters, thus creating a bond that is so significant.
Scandinavian cuisine, in general, regards history as its own benchmark. The manner in which they preserve their food, specifically meats, is again a matter of survival. In the past, the Vikings opted to smoke, salt or dry their foods as they continue their journeys by sea or land, therefore resulting to the modern peoples’ modest and simple lifestyle.
Authentic Scandinavian Recipes
Julskinka (Swedish Christmas Ham)
Recipe Source: recipegoldmine.comml
Source: Martin James’ International Recipes
The main dish served on Christmas Eve is the “julskinka”, the traditional Christmas ham. Usually, a ham should last at least for a week and appear at almost all meals between Christmas Eve and New Years Day.
Ingredients:
3-5 kg salt-cured fresh ham (do NOT use dried cured ham)
1 egg
2 tablespoons mustard
1 tablespoon granulated sugar
3 tablespoons breadcrumbs
Method:
Depending upon the method of salt curing it might be necessary to leave the ham overnight covered with water to desalt it.
Heat the oven to 125 degrees C (240 degrees F). Insert an oven thermometer in the thickest part of the ham. Leave it in the oven until the temperature reaches 75 degrees C (167 degrees F).
Remove the rind carefully and as much of the fat as you like. (With less fat left it is healthier but drier!)
Heat the oven to 225 degrees C (450 degrees F).
Mix egg, mustard and sugar.
Place the ham on a roasting-pan, cover it with the mixture and sift the breadcrumbs over if. They should stick to the egg-mustard mixture.
Bake the ham for 10 minutes in the oven. When ready, it should have a golden colour with a few deep brown but no black patches. If you’re not going to use it as the centrepiece on the buffet table you can serve it together with potatoes, red cabbages, mustard and stewed and mashed apples.
Norwegian Christmas Cabbage
Recipe Source: indobase.com
Ingredients:
• 8 slices Bacon
• 1 large head Cabbage (cored and shredded)
• ¼ cup All-Purpose Flour
• 1 tbsp Caraway Seed
• Salt (to taste)
• Pepper (to taste)
• ½ cup White Vinegar (or to taste)
• ½ cup White Sugar (or to taste)
• Water (as required)
Method:
•Place two slice of bacon on the bottom of a large pot.
•Cover the slices with a layer of cabbage.
•Sprinkle flour and a pinch of caraway seed.
•Add salt and pepper, to taste.
•Repeat this layering of bacon, cabbage and flour till you are done with the ingredients.
•Pour water in the pot to fill ¾ of the pot.
•Boil the mixture and cook for 45 minutes till the cabbage turns soft, stirring occasionally.
•Remove the pot from fire and cool slightly.
•Add white vinegar and white sugar.
•While adding sugar, make sure that there is a perfect balance between the sweet and the sour taste of the preparation.
Image Credit: gingerbreadsnowflakes.com
Popularity: 2% [?]
Currently 6 comments - But what do you think?
Related Posts
Digg it
Delicious it
Stumble it
Sphinn itSign up here to ensure that you receive our regular ezine, blog updates and the entire chefs package for FREE! Learn more
Australian Chef- Matthew J. Goudge is the mastermind behind the formation of the ProChef360 platform.
I’m really liking this blog, learning lots every time I pop on by, so thanks for this guys. I’ve just realised I’ve actually made Norwegian Christmas Cabbage, although it certainly wasn’t at Christmas & I’m sure it wasn’t called that….. interesting stuff. Thanks for sharing.
[Reply]
Chef Matthew J.G Reply:
December 22nd, 2010 at 10:23 am
I am so glad to hear that you are enjoying the blog and contents contained within.
The Germans are pretty good at cooking cabbage as well:) Along with many other things.
Tastefully yours,
Matthew
[Reply]