[Sca-cooks] adventures in Norseland

[Finne Boonen]

scandinavian? oh, recipes please, and background info is always appreciated :)
I've recently started to explore the cooking of scandinavia, but I'm
having trouble
finding good basic material, my local library and the uni library is
lacking information about this ;(

Finne


On Mon, 20 Sep 2004 11:05:03 -0400, Jadwiga Zajaczkowa / Jenne Heise
<jenne at fiedlerfamily.net> wrote:
> This weekend I went up to Albany to help a friend do a small feast for
> Norseland. The theme was 10th c. Danelaw. Of course you can't come up
> with many documented recipes from that period!
> 
> So, what he cooked was:
> 
> --a lentil pottage, with bacon, onions, carrots
> and pork something-or-other on the bone that we removed before serving--
> I believe we ended up thickening it a bit with some fine-ground barley
> flour
> 
> --A 'traditional' norseland Oat pottage with spinach, onions, beef
> broth and beer (it was pretty good, in my opinion, until we added the
> beer... but I'm not a beer person... we both agreed that if he had used
> something other than lager it would have been better though)
> 
> -- the mustard from the Harpestrang manuscript (to go with the pork
> cooked on site by someone else)
> 
> -- a flavored butter with onions, dill and sour cream (his attempt to
> get a bit of the sour taste of cultured butter)
> 
> -- A salat of spinach with mint, parsley, a bit of thyme and radishes,
> dressed with hazelnut oil and malt vinegar (someone eating the feast was
> allergic to apple products, so apple vinegar was out)
> 
> -- Roasted vegetables-- onion, carrot, parsnip, oiled with canola oil.
> They were greedily snapped up... my friend had not cooked as much as he
> normally would because at previous times the veggies had not been
> eaten.. The key seems to be to overcook them. :)
> 
> -- --
> Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net "I have found
> some of the best reasons I ever had for remaining at the bottom simply
> by looking at the men at the top." Frank Colby
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