Norwegian Grand-daughter Profile - (18517196)

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Norwegian Grand-daughter

Norwegian Grand-daughter
Home Town: Arlington, Washington, USA
Living In:
Member Since: Apr. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Sewing, Needlepoint, Hiking/Camping, Boating, Walking, Fishing, Photography, Reading Books, Music
Recipe Box 3 recipes
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Recipe Reviews 2 reviews
Norwegian Potato Klub
Hands-down, my family's all-time favorite meal! My Norwegian grandmother has made this since she was a little girl growing up in Midsund, Norway. Her variations were: Boil hamhocks in water to create a nice strong pork stock. She always ground the potatoes with an old hand-crank meat grinder (I did this for many years, but now I use the grinder attachment for my KitchenAid mixer.) She also added a small piece of bacon to the center of each ball (we don't eat the bacon in the center, but it adds to the flavor). I agree with other posters that you must drain as much water as possible, make them no bigger than baseball size, and they are done when they float to the top. We also serve them up along with the hamhocks (grandma never wasted anything), rutabega and carrots. Lastly, the "fat" (as she appropriately called it) that we pour over them once cooked consisted of sauteed bacon pieces & onions mixed with melted butter. It's certainly NOT heart-healthy, but my 30+ member family indulges in this delicious treat at least once a year and I make enough for everyone to take home some leftovers. :) Note: (this I learned from my father-in-law who is a career chef) you can save money by skipping the hamhocks & making a "pork" stock with equal parts beef & chicken bullion or broth. I toss in a few pieces of bacon to the broth to kick up the salty pork flavor. It's not exactly the same, but it works well in a pinch.

9 users found this review helpful
Reviewed On: Oct. 14, 2011
Lefse II
FYI: This is commonly referred to as Nordland's or Hardanger Lefse (as in Hardanger Fjord)... my paternal Grandparents are Norwegian & my grandmother taught me a variation of this recipe many years ago. We enjoy this every Christmas morning as part of our traditional Norwegian Christmas Breakfast which consists of lots of breads, meats, cheeses & spreads. This is not a "traditional" potato lefse as other reviewers stated, but it is indeed a lefse. It is thicker than potato lefse & inteded to be served as more of a flat bread for spread, meat & / or cheese... my favorite is simply a little butter & Norwegian goat cheese (geitost). Also, if you don't have time to stand over the stove you can bake it in the oven... just watch it carefully - very lightly golden is all you need (I occasionally roll these out on a pizza stone for baking). Enjoy!

8 users found this review helpful
Reviewed On: Dec. 27, 2008

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