The streets of Washington, DC boasts the usual American fare, some Mexican cantinas, scattered Belgian bars, and several hole-in-the-wall Ethiopian spots. One cuisine however that is hard to locate on the menus of our nation’s capital is the focal point of this current staycation–Norwegian food.
Since I have enjoyed asking restaurant owners and chefs about various cuisines to date, the lack of Norwegian restaurants presented a potential stumbling block for my Norwegian exploration.
Oh but wait…DC may not be like Disney’s Epcot with a Norwegian village, but we do have a boat load (literally) of foreign embassies, corresponding ambassadors, and most importantly, the associated chefs. Luckily, the Norwegian embassy located on Massachusetts Avenue employs one of the nicest men as its go-to haute cuisine expert, and I fortunately had the opportunity to ask him all about his native food.
Chef Jan-Erik Hauge enthusiastically exclaims that Norwegian cuisine is fun and evolving. Long gone are the days of simple peasant food. Now Norwegian chefs are ranked above average on the international stage, in fact, Norway is consistently one of the top three countries to win the World Famous Bocuse d‘Or Cooking Contest. In the Lyon 2011 competition, Norway took third (behind Denmark and Sweden, respectively) while the United States finished tenth.
[Awesome photos of Bocuse d’Or food entries]
So how does a native Norwegian describe his food? Chef Hague says, “Norwegian cuisine comes from poverty, we used what we had, prepared it, and stored it as best we could (salty and cured). Norway got richer, as did the cuisine. A poor man’s creativity, with a rich man’s possibility.” As a result, we find food that is both local in ingredients and flavor but international in technique and execution.
For my next dish on this staycation, I asked the expert Chef about traditional and popular 
dishes. In addition to salmon, herring, and cod, pig and sheep are big protein sellers. Loaded with this information, I thought about what would be best to prepare cooking for dinner on a cool winter night? Answer: Mutton Stew.
Simple, basic, and delicious, mutton stew features chunks of cabbage, carrots, rutabaga, and of course, lamb. Easy-peasy: chop all the vegetables and lamb and let simmer with enough water and added spices for about an hour. After cooking separate the stock from the veggies and meat. In a separate pot, make the roux, and gradually whisk in the stock. Combine the soup base with the vegetables, add me some salt and pepper, and enjoy with some good comfort carbs—aka, bread or potatoes.
Apparently, this, or really any soup is a favorite of Ambassador Wegger Chr. Strommen!
Thank you Chef Hague for the suggestion! And next…I am so making the slow baked salmon you suggested!
Recipe: (from The Norwegian Kitchen by Aase Strmstad/ homecooking.about.com)
- 1 Tablespoon butter
- 1-1/2 pounds (700 g) boneless lamb shoulder meat, sliced or in chunks
- 1/4 medium cabbage, in thin wedges
- 1/4 small rutabaga, sliced
- 1 large carrot, in chunks
- 6-inch length (15 cm) leek, in chunks
- Salt
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground black pepper
- 3/4 cup (2 dl) water
- 2-1/2 Tablespoons butter
- 1/3 cup (3/4 dl) flour
- Vinegar
- Sugar
–Melt the butter in the bottom of a pot. Add the lamb or mutton, then the cabbage, rutabaga, carrots, and leek. Sprinkle with salt, ginger, and pepper. Pour over water to cover. Bring to a boil and skim well.
-Lower heat and simmer, shaking the pot now and then so the meat will not stick, until the meat is tender, 60 to 75 minutes.
-Melt the butter and stir in the flour. Gradually add cooking liquid. Season with salt, pepper, vinegar, and sugar.
-Arrange meat and vegetables on a platter. Serve with sauce and boiled potatoes.
Yield: 4 servings
Food Staycation 