She wasn’t dextrous enough to keep most of the noodles in her mouth long enough to gum them to death, but she managed to lick the tomato sauce off and sure seemed to enjoy it!
Archive for the Category »Food «
Om nom nom
First off, June brought Chris’ birthday. Lily got dressed up especially for the occasion:
- 1 double pie crust (Use your favorite one. I love this one: http://www.kingarthurflour.com/recipes/all-butter-pie-crust-recipe)
- 1 cup sugar
- ½ cup corn starch
- ¼ teaspoon salt
- 3 ½ to 4 cups lightly packed diced rhubarb, fresh or frozen
- 3 ½ cups hulled, quartered fresh strawberries
- 1 tablespoon butter
- coarse white sparkling sugar, to garnish
- To make the crust: Line a 9" pie pan (or two 6" pie pans) with half the crust. Refrigerate while you make the filling, for at least 30 minutes.
- To make the filling: Whisk together the sugar, cornstarch, and salt.
- Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan(s), filling them about ¾ full and mounding the filling a bit in the center.
- Place dabs of the butter atop the filling. Return the pie to the refrigerator.
- Preheat the oven to 425°F.
- Roll out the remaining crust, and cut it into strips for a latice top, or cookie cutter shapes for a festive touch.
- Place the pastry atop the filling in a lattice pattern or arrange the shapes however you would like. Brush with egg white wash (beaten egg white and a little bit of water) and sprinkle with coarse white sparkling sugar, if desired.
- Bake the pie(s) for 30 minutes (for the 9" pie), or 20 minutes (for the 6" pies), then reduce the oven heat to 375°F and bake for an additional 30 to 40 minutes (9" pie), or 20 to 25 minutes (6" pies), until the filling is bubbling and the crust nicely browned. (Cover top with tin foil if too much browning is occurring.
- Remove the pie(s) from the oven, and let them cool to room temperature before serving.
- The pie may be served warm, but it'll be a bit messy; it sets as it cools. You can reheat after setting and just before serving if desired. Top with vanilla ice cream or whipped cream, if desired.
When making your pie crust, DO NOT OVERMIX. If your butter is cut into the flour in the size of large peas and you don't overmix, you will end up with a lovely flaky crust :)
One of the most common questions we get asked about living in Norway is, “What is the weirdest thing you’ve eaten there?” I think there’s just something about foreign countries that invokes images of strange and exotic foods and people have some strange desire to hear about it and get grossed out.
Norway definitely has some pretty strange foods compared to the US. A lot of it’s weirdness stems from the bygone necessity of preservation back in the old days. I tell you, Norwegians came up with the most creative ways to preserve and reconstitute food I have ever seen. There’s this salmon called “gravlaks” which literally translates to “grave salmon”. Traditionally, it was salted, buried in the ground, and left to ferment until it became super pungent and strong tasting. Yum.
Another one that is pretty common here in Southwestern Norway is lutefisk. Lutefisk is cod that has been hung out in the open air and dried for months like so:
For some reason, lutefisk is a pretty traditional Christmas dish in this part of Norway. We’ve been hearing about it for years so we decided that this year was the year we were going to give it a try. Some good friends of ours really like it and eat it every Christmas, so we went with them to City Bistro which supposedly serves the best-prepared lutefisk in town. We figured if we were going to try reconstituted fish jelly, we might as well do it right. Apparently, it’s reputation is sound because you have to reserve a table for lutefisk in advance and when we tried a few weeks before Christmas they were fully booked until January! So we had a post-Christmas lutefisk celebration this year.
One of the perks of Chris working for NATO is the annual opportunity we have to order real Butterball turkeys for Thanksgiving every year. The only thing is, we have to order them a few months in advance and you can only order in a size range (e.g. 10-15 lb or 16-20 lb, etc) so it’s kind of a crap shoot how much turkey you will actually get. Chris and I had talked about having a bunch of friends over for Thanksgiving, so we played it safe and ordered one in the 16-20 lb category back in September. And, since Chris REALLY likes leftover turkey, he played it extra safe and ordered an additional 10-15 lb turkey thinking we could have a smaller one just for leftovers.
Then as the months progressed, Chris’ little brother decided to get married around Thanksgiving so we bought plane tickets home instead of planning Thanksgiving dinner in Norway. Then the turkey shipment came in and we were given a 19lb turkey and a 14lb turkey! So we spent the holiday in the US with the Hills with two giant turkeys waiting for us back home. Yikes.
We had to do SOMETHING with the turkeys because as much as Chris loves Thanksgiving turkey leftovers, 33 pounds of turkey is a bit more than even he can handle. Since Thanksgiving isn’t celebrated in Norway anyway, we decided we could celebrate our own Thanksgiving whenever we wanted to! So we picked New Year’s Day and had a bunch of our friends join us for a Thankful New Year’s feast!