Pickled Rhubarb
Arctic Grub Blog
by Sunny Gandara
3w ago
Rhubarb season happens to be right now, a sure sign that spring is in full effect.  When I was little, rhubarb grew wild in the backyard of our house in Norway, and many people considered it a weed. To me, it was exciting to see things just pop out of the ground seemingly out of nowhere.  I have fond memories of my mom giving me a cup of sugar in the kitchen and I proceeded to run behind our stabbur (a traditional, wooden storehouse used to store food, clothing, and other items on farms in rural Norway – see below photo of an example of a stabbur) where the rhubarb plants were. I p ..read more
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Norvegan Maiboller
Arctic Grub Blog
by Sunny Gandara
1M ago
Today’s recipe takes inspiration from an idea created by talented Norwegian pastry chef and food blogger Elin Vatnar of krem.no. A few years ago she started a tradition of making spring-inspired cardamom buns filled with vanilla custard. She shapes them into cute little flowers and decorates them with confectioner’s glaze and they really look like sunshine on a plate! Elin calls them maiboller (=May buns). The name relates to a flower pin people would decorate their jackets with during the month of May. This concept originally comes from Sweden; you can read more about it here. I thought this ..read more
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Seeded Whole Grain No-Knead Bread: Norwegian bliss in every bite!
Arctic Grub Blog
by Sunny Gandara
1M ago
Bread is probably the number one reason I started this blog. Besides seeing my family every time I went back to Norway, one of the most thrilling reunions was with the seeded, whole-grain breads that are so common and beloved all over the country.  There’s a distinctiveness to Nordic bread that’s hard to find elsewhere, especially in the United States. Even the whole grain breads I find here are too light and fine in texture and flavorless compared to the robust, hearty Nordic breads.  So I devoted myself to exploring and researching different breads I had grown up with and created m ..read more
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Fylte Horn (Stuffed Crescent Rolls)
Arctic Grub Blog
by Sunny Gandara
2M ago
Today’s recipe definitely falls into the category of “popular contemporary Norweigan comfort food”. Fylte horn translates to ‘stuffed crescent rolls,’ and when in Norway, you’ll see these across bakeries all across the country.  They are fairly easy to bake at home too, and oh, so satisfying!  I have fond teenage memories of buying these enormous, stuffed crescent rolls filled with ham and cheese in the cafeteria of my high school. It was a luxury I only allowed myself a couple of times a month, otherwise, I would bring my own matpakke of traditional open-face sandwiches. I love enjo ..read more
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Havrekjeks
Arctic Grub Blog
by Sunny Gandara
2M ago
Havrekjeks has a long history in Norway, dating all the way back to the 15th century. The story goes when the famous Norwegian explorer Roald Amundsen packed up his provisions for his expedition to the South Pole, havrekjeks were at the top of his list. Many Norwegians remember eating havrekjeks when visiting their grandmother’s house. Recently, when looking through my grandmother’s cookbook, I found a recipe for these, which inspired me to bake them in my own kitchen here in New York. There’s nothing quite like biting into these cookies to get a true flavor of Norway. Perhaps it is the oats ..read more
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Norwegian Whole Grain Super Bread
Arctic Grub Blog
by Sunny Gandara
4M ago
I became sort of obsessed with baking bread last year when I was researching, preparing and filming my popular online course Norwegian Bread Baking, and started experimenting with a bunch of different whole grain flours and seeds. Now as I’m preparing for the follow-up to that course, The Flatbreads of Norway, I am getting into all sorts of history and research around Norwegian breads. What fun! My quest into the world of bread all started as I got a bit frustrated trying to find the type of bread stateside I was used to eating back home in Norway. They all seemed to have mostly white flour (e ..read more
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Creamy Broccoli Dill Pickle Soup
Arctic Grub Blog
by Sunny Gandara
5M ago
This flavorful, hearty soup has a vibrant green color and consists of all the classic Scandinavian ingredients and flavors: cruciferous and root vegetables, leeks, dill and pickles. These ingredients come together along with a few other flavoring agents to create a delicious and umami-rich soup. Chopped pickles and the briny juice get added, as well as a little nutritional yeast, Dijon mustard, and miso – all of which complement each other and result in a mouthwateringly delicious soup! I often find that Scandinavian cuisine bears a resemblance to the Eastern European table, and this soup ta ..read more
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Lussekatter to celebrate St. Lucia Day
Arctic Grub Blog
by Sunny Gandara
6M ago
On December 13th you will smell the sweet scent of lussekatter, otherwise known as saffron buns, around the thousands of homes in Norway and Sweden, to signify the day of Saint Lucia, the protector of the blind. Lussekatter signify that Christmas is just around the corner and are some of the most fun pastries to make. Children and grown ups both love these fluffy, gorgeously yellow yeasty buns that have a slight sweetness, yet a nice savory character from the saffron.  The name “lussekatt” is borrowed from Sweden, where celebrating the day of St. Lucia has a long history.  The t ..read more
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October Means Pumpkins!
Arctic Grub Blog
by Sunny Gandara
8M ago
After living in the United States for three decades, I have finally learned to appreciate the pumpkin. I love carving them out for Halloween and to see everybody’s decoration with these glorious vegetables around my neighborhood and around the state of New York, but only lately have I really started baking with this delectable orange product.   I have mentioned in a previous blog post that pumpkin is not a traditional Norwegian food item, hence I suppose we never developed a taste for it in my country until just recently. My mom used to pickle pumpkin to use as a condiment for various di ..read more
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Nutella Cardamom Buns
Arctic Grub Blog
by Sunny Gandara
8M ago
Cardamom buns hardly need an introduction on this blog, as I’ve shared several recipes for these before. But the beautiful thing about these fluffy, slightly spiced, and sweet buns is that they are the perfect vessel for a variety of fillings that make them a new gustatory experience every time. I’ve been re-organizing my pantry the past few weeks and happened to notice I had a bunch of hazelnuts lying around, so decided to make my own vegan Nutella spread. Hazelnuts and chocolate are a magical combination that is hard to deny, whether you live in the United States or Norway. When I was little ..read more
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