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Ask the chef: Scandinavian food and food culture

post #1 of 15
Thread Starter 
Hello everyone!

Just for the fun of it I start this thred were you can ask questions about the scandinavian cuisine and the culture around food. Hopefully other people will follow this idea and start their own thread so I can ask question about your cuisine.

Questions like:

What food do people eat at x-mas. Or other holidays?
Typical scandinavian dishes?
What palett are the scandinavian flavours playing on
Good restaurants?

And soo on....

I think im enough qualifed to answer most of your questions. Im a chef whit some years experience from booth high end and more common restaurants in booth norway and sweden. So if anyone got any questions just bring it...
post #2 of 15

I would LOVE to have some traditional recipes, maybe techniques, tips & tricks etc... if you have them, regarding: 

 

- Norwegian Xmas Cauliflower soup. 

- Danish frikadels (if we can extend the definition of Scandinavia to Denmark that is)

 

Aside from that just about anything regarding Scandinavian cooking would interest me (and surely many others), in fact the answer to the 4 questions you asked yourself would be interesting to read! 

 

Thank you. 

post #3 of 15

IN KEEPING TO ABOVE.

If any one wants to know anything about Kosher or Jewish Cuisine I can help you.. Although not of the faith I ran kosher catering facilities for years up North. Rabbis trusted me more then their own.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 15

LOL, just think that i make this kind of thread but you was little bit faster! :) I`m from Finland and many people say that we dont have own food culture and yes we dont not necessarily have so specific food culture like France but we have own food culture and if u want to know something about it, u can ask! smile.gif

 I think, that most people want to know something about all scandinavian culture, because Noma is the best restaurant in the world now and Chef Redzepì is so amazing and use so many ingredients straight from the forest! 

 
post #5 of 15

Lutefisk has to be the nastiest thing on earth! lol.gif I haven't been able to find a good lefse recipe, tried quite a few online ones but they all turned out blah.

post #6 of 15
Quote:
Originally Posted by chefedb View Post

IN KEEPING TO ABOVE.

If any one wants to know anything about Kosher or Jewish Cuisine I can help you.. Although not of the faith I ran kosher catering facilities for years up North. Rabbis trusted me more then their own.


Interesting too. Maybe it warrants its own thread? In any case - what type of Jewish cuisine are you familiar with? The Eastern European one or the North African one?

 

post #7 of 15

What kind of dishes would be found on a typical smorgasbord?  We are lucky to have been exposed to the talented Adreas Viestad but he's not much on television any more.  What kind of food do you like to eat?

 

We're always interested in finding yet another good swedish meatball recipe. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #8 of 15

Mostly East Europe type, and old fashioned mamma style. All scratch  and the kosher way of prep and also non kosher prep. Example Real Hollandaise and Kosher Hollandaise.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 15
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

What kind of dishes would be found on a typical smorgasbord?  We are lucky to have been exposed to the talented Adreas Viestad but he's not much on television any more.  What kind of food do you like to eat?

 

We're always interested in finding yet another good swedish meatball recipe. 


The smorgasbord (smörgåsbord Smörgås=sandwich, Bord=Table) can come in a lot o variation trought the seasons and the different traditionally holidays that it usually consumed in. But usually there will be some variations of Pickled/preserved Herring (Inlagd Sill) , Flatbread, aged cheese. different cold cuts of meat like ham etc. salmon in diffent variations like smoked or gravlax. But most things is season based like

 

Summertime: Pickeld  Herring served whit chopped red onions, gräddfil (sour creme) boiled eggs, and fresh/new potatoes (this is something the swedes go crazy for in the summertime) also smoked salmon and gravedsalmon is a typical for the summertime smorgasbord. 

 

Wintertime/x-mas: This is the high season for the smorgasbord whit a lot of cured and traditional meats. Often the herring is there once again, Good aged cheeses, Cured and oven baked ham. Sylta (a swedish kinda terrine) Sasusages, Meatballs, Different variations of salmon (cured and smoked) Other stuff that is probably kinda swedish is beetroot salad (like creamed chopped up beetroots whit mayo.

 

 

The smorgasbord can be varied into hundreds of combinations but the traditional stuff is often pickled, cured, salted or sweetened to preserve trough the cold harsh winters. So the paleet is playing on the Sour,Salty sweet taste spectrum.

 

post #10 of 15
Thread Starter 

I don't know a lot about the cuisine of finland but I've read somewhere that you guys really is starting to get some really good restaurants and rediscover your own cuisine.

post #11 of 15
Thread Starter 
Quote:
Originally Posted by French Fries View Post

I would LOVE to have some traditional recipes, maybe techniques, tips & tricks etc... if you have them, regarding: 

 

- Norwegian Xmas Cauliflower soup. 

- Danish frikadels (if we can extend the definition of Scandinavia to Denmark that is)

 

Aside from that just about anything regarding Scandinavian cooking would interest me (and surely many others), in fact the answer to the 4 questions you asked yourself would be interesting to read! 

 

Thank you. 



Some typical swedish dishes and personal favorites:

 

Graved salmon (Salt and suger cured salmon) Served whit creamed potatoes, fresh dill and horseradish

imagehandler.ashx?id=5342418

 

Wallenbergare served whit mashed potatoes, butter and green peas. and lingonberries

 3345240168_bece56c58c.jpg

Biff ala Lindström. In the pattie is it beetroot and capers,

biffalalindstrom.jpg

Biff Rydberg. This is a classic restaurant dish using the scraps from beef tenderloin, Beef, Potatoes, Served whit dijon, Braised scharlotten, and horseraddish

biff-rydberg-a-la-lchf.jpg

Silltallrik: This is one of the best traditional summertime lunches, Pickeld herring, whit condiments.

img_3532_139823896.jpg

 

 

this is some of the good stuff in swedsih cooking. this is classic "hardy" food that always taste good.

post #12 of 15

Smorgasbord:  Wonderful information, but aren't you forgetting the aquavit and beer?

 

Skoal,

BDL

post #13 of 15

Nordic Food,

Yes you are right! I have one great column in my computer, which has told very great to our rising food culture, but it`s finnish so i think, that u dont understand it! lol.gif But yes, slowly but sure we are rediscover our food culture and i think, that now when world has finance crisis coming, it comes faster than many people think. And what comes our new(and ofc some olds) restaurants, we have lot of good restaurants, like "Farang", Restaurant Olo, Chez Dominique and lot of more a`la carte restaurants. And what`s best we have lot of good young chefs who want bring up our local food and that way help to make our new food culture. 

post #14 of 15

I've been to Denmark on a quick visit as a teen in 1969, and spent five weeks in southwestern Sweden (Lund) at a seminar for teachers. I didn't get to eat in restaurants very much, but I do remember the wonderful new potatoes in summer. I noticed a lot of beets being used (I don't like them, so they seemed to be everywhere!). We enjoyed a lot of fresh fish, too- fried sole (or ?), gravlaks, and open-faced sandwiches with tiny, sweet shrimp. I hope to return in a few years, this time with my husband. 

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post #15 of 15

Never been to either but have been to Iceland and they eat a lot of a yogurt type concoction called Skeer.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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