Recipes in the Norwegian American Weekly

Hello there. It seems like I’ve been talking about this rhubarb cardamom crisp and sharing it all over social media for a few weeks, but it occurred to me that I had yet to mention it here. The rhubarb cardamom crisp with buckwheat streusel and whipped crème fraîche is the most recent recipe I’ve written about in the Norwegian American Weekly, and it’s become one of my favorite desserts.

I’ve been the food editor of the Norwegian American Weekly for a number of issues now, and before any more time passes, I thought I’d take a moment today to write an update about what’s going on over there at the food section. If you follow Outside Oslo on Facebook, you’ve probably seen a bit of what I’m up to, but if you just follow the blog, then things will have seemed pretty quiet since I announced my new role with a recipe for kaffefromasj. 

Most recently, we ran this yellow pea soup with ham and watercress from Maria Nelson, one of our newest writers. She’s a food writer and photographer who blogs at Pink Patisserie, and I’m excited to see the work she will be continuing to contribute in the months to come.

There was also Bergen Easter chicken, a recipe from one of Beatrice Ojakangas’s books, which combines chicken with the distinctly Norwegian flavor of gjetost (brown goat cheese). And this week, Sunny Gandara of the blog Arctic Grub will be exploring the role of ice cream on Syttende Mai–along with sharing several recipes. (And here’s a little secret for you: Look for an aquavit cocktail recipe from another one of our new writers in the coming weeks!)

I’ve been working behind the scenes for a couple of months to shape the food section of the Norwegian American Weekly–which is the last remaining Norwegian American newspaper (there used to be hundreds of them!)–and it’s been fun to see the first stories and recipes roll out since taking the position. We have some great new writers on board, in addition to existing ones, and I’m looking forward to watching how the Norwegian food coverage unfolds in the months to come. I’ll be sure to post Norwegian American Weekly updates here from time to time, but I hope you’ll follow the paper too.

I’ll be back soon with another recipe.