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Norway

Stretching far above the Arctic Circle with a mountainous interior and jagged coastline etched into by blue-green fjords, the Land of the Midnight Sun is defined by geography like no other country on earth. Norway’s cuisine mirrors its geography. Despite a lengthy footprint, only three percent of Norway is arable. To survive harsh winters and six months of darkness, preserved foods were essential. Breads were unleavened, and everything from cod to beets was salted, dried, or pickled. Along with fish—cod, herring, salmon, sardines, and whale—the Norwegian menu includes potatoes, parsnips, turnips, beets, rye, and barley, all with short growing seasons. Woodland fowl, elk, venison, lingonberries, strawberries, currants, and wild cloudberries are also favorites. Thank Norway for Jarlsberg cheese, produced since 1959, and geitost, a unique brown goat cheese.

	Featured Cook Magnolia Anna Cooking Level: Intermediate Home Town: Stavanger, Rogaland, Norway Living In: Lake Mary, Florida, USA
About me: I am an artist making hand painted aisle runnere for weddings. Artistic Aisle Runners. I also do kids rooms and faux finishes with a partner. Married to Bob for 31 years, yes, the same guy, 2 kids,Rob 28 and Katrina 23. I play Mah Jongg and Bunco with my girlfriends. My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »