buttermilk

Visit Norway- Introduction to Norwegian Food with a Rømmegrøt Recipe

12 Jul 2011
Fjord in Norway

I’ve recently returned from a trip to Norway graciously hosted by Visit Norway USA and Tine SA. Norway is known as the land of the midnight sun and it offers an unforgettable travel experience.

As I mentioned this was a press trip. I went with real writers. They took real notes and everything. About halfway through the trip their real good habits started rubbing off on me. So I actually wrote some stuff down– which means I am going to present some actual information here in the coming days. Sure there will also be recipes, and restaurant notes and the casual observances that pass as journalism here at Sippity Sup… I haven’t turned into a zebra!

Let’s start with geography.

Most notable is the raw natural beauty, much of it utterly dramatic and defined by the glacier-born fjords. It’s a land of stark contrasts. Mountains that rise, nearly vertical, at your feet, turn the corner and look across a crystalline fjord with seemingly endless views. Ice blue glaciers, rich green valleys and a quality of light that lays a special glow on all it touches.

Norway is situated on the western side of the Scandinavian Peninsula, which it shares with its eastern neighbor, Sweden. The country also shares borders with Finland and Russia in its northern regions. It’s a long and narrow country, extending more than 1,100 miles from north to south. At its widest it is 270 miles across pinching to a mere 4 miles at its most narrow point.

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Rømmegrøt (Norwegian Sour Cream Porridge)

Rømmegrøt (Norwegian Sour Cream Porridge)
By jgreghenry Published July 11, 2011
Prep time: 45
Yield:1 (Servings)

Ingredients:

  • 2 c heavy cream
  • 4 T cultured buttermilk
  • 1 c all-purpose flour
  • 5 c whole milk
  • 1 t kosher salt, to taste
  • 0 sugar, to taste
  • 0 cinnamon, to taste

Directions

To make the sour cream: In a small saucepan set over low heat warm the cream to 95 F, almost body temperature, then whisk in buttermilk. Let stand at room temperature at least 8 hours, until thickened. Refrigerate once thickened until ready to use.

To make the porridge: Simmer 1 2/3 cup of the homemade sour cream in a large saucepan set over medium-low heat, covered, about 15 minutes. Sift in 1/3 of the flour, whisk to combine. Simmer uncovered, until the butterfat begins to leach out. Skim off the fat (reserve it). Sift in the remaining flour, whisk to incorporate and bring to a very low boil.

In a separate saucepan bring the milk to a simmer. Then working in batches of about 1-cup each add the milk, whisking to incorporate until the porridge to desired consistency (you may not need all of the milk). Your goal is a smooth fairly thick consistency that barely holds its shape when scooped into a spoon.

Simmer about 10 minutes, and season with salt. Serve with the reserved fat (or additional sour cream), sugar and cinnamon on top.

Source: Recipe adapted from Beate Christin Gran of Visit Norway USA

Maple Oat Scones Fa La La La Lah

24 Dec 2010
Merry Christmas From Sippity Sup

Merry Christmas! I'm not afraid to say it, 'cuz it means Happy Holidays.

I made scones again this year. Maple Oat Scones. I made enough to feed an army. I made them to take to parties. I made them for friends and I made them for neighbors. I feel pretty good right now. Just don't offer me a scone. I have had my fill!

But hopefully you haven't because I have attached a video of me making said scones. Don't I look happy making them? Fa la la la la, la la la la?

So make the jump to the next page and watch my annual scone making tradition for yourself.

Speaking of traditions, where I live, there is a traveling Christmas Carol Caravan. You can see it in the video. It goes all around the streets of Toluca Lake. It's smaltzty, it's a bit tacky, it is far too garish. But Gosh Dern if I don't love it! You must have something similar in your neighborhood. I hope you enjoy it and enjoy your neighbors at the same time. Scream and moan about their crappy parking abilities the rest of the year, or roll your eyes at their pushy in-laws some other time, go ahead and wish they were quieter on Sunday mornings next week. But today, tonight, and tomorrow...get out there and say Happy Holidays to each and every one of them. I know I will. 'Cuz it means Merry Christmas. GREG

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Fried Calamari with a Chipotle Kick

16 Apr 2010
Fried calamari with chipotle sauce

I know you like fried calamari. I flat out know you do. You can pretend like you don't all you want, but I know deep inside you like it. You can even put that pained and squeamish look on your face and then try to tell me that squid is just not your "cup of tea" (so to speak). But I know you'd just be saying that just to get me all riled up.

That's because you like fried calamari. I flat out know you do.

Armed with that knowledge I feel it's quite alright to play against your expectations with this dish. Maybe even break a few rules. Maybe even include a spicy chipotle citrus dipping sauce with your calamari when you aren't looking. Scandalous!

I know what you're thinking. It's just not done... and it's true I'd be the first one to join the argument that says fried calamari is best hot, salty and simply adorned with lots of lemon. It's a winning argument. There is a whole lot of truth in it. But you hear that squelch? That's me bending the truth once again!

Because I am here to say that (sometimes), it's quite alright to go against even the plainest of truths. That's just what I have in mind. So get ready to have your culinary foundation rocked. Because truths, they are 'a tumblin' down.

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Fried Calamari with Chipotle Citrus Sauce

calamari
By jgreghenry Published April 15, 2010
Prep time: 90
Yield:1 ()

Ingredients:

  • 2 clv garlic peeled and chopped
  • 1 chipotle pepper with some of its canned adobo sauce (to taste)
  • 1 lemon, juiced
  • 1 orange, juiced
  • 1 lime, juiced
  • 1 T red onion, minced
  • 0.5 t mustard seeds, lightly crushed
  • 0.5 c vegetable oil
  • 1 lb fresh calamari tubes and tentacles, cleaned, rinsed and sliced
  • 1 c buttermilk
  • 1.5 c ll-purpose flour
  • 1 t parsley leaves, finely minced
  • 1 t coarse salt, plus more for seasonong
  • 1 t freshly ground black pepper
  • 0.25 t cayenne
  • 0 oil for frying
  • 0 lemon wedges

Directions

Add the garlic, chipotle, citrus juices, red onion, mustard seeds to a blender or mini-food processor. With the machine running gradually drizzle in the oil until the desired creamy texture is achieved. You may not need all the oil. Gradually whisk in oil until blended. Set aside until ready to serve. Soak the calamari in the buttermilk for at least one hour. Combine the flour with the parsley, salt, pepper and cayenne in a medium bowl. Remove the calamari from the buttermilk and shake off a bit of the excess. Dredge the calamari in the flour mixture, keeping all the pieces separate. Shake off the excess flour. Pour oil to a depth of about 2 inches in a deep pan. Heat to 365. Fry calamari, in batches, for about 1 minute or until done, turning after 30 seconds. Make sure to not crowd the pan. Drain on paper towels, season with salt and a big spritz of lemon. Serve with additional fresh squeezed lemon, and some of the Chipotle sauce on the side.

Notes:

serves 4