In our last post, we highlighted how pervasive fermented foods are in Nordic culture and spotlighted Holly Davis' book Ferment as well as her instagram account @hollydaviswholefood. We'd love to share one more recipe from her book that is absolutely essential to any lover of Nordic food: pickled beets! If you've ever had the pleasure [...]
Fermentation is a key facet of Nordic food. From pickled herring to filmjölk to pickled beets, fermented foods feature frequently in the daily cuisine of Scandinavian countries. We first got turned on to fermentation and its many virtues from Holly Davis' book Ferment which is published by Chronicle Books. In this book, Holly offers an [...]
On Chad's first trip to Sweden, the first meal that Emma's family made for him was Swedish pancakes (pannkakor) and pea soup (ärtsoppa), but the second meal I had was pyttipanna. Pyttipanna translates loosely as "shit in a pan" or simply "hash." Writ large, this dish is simply a combination of whatever leftovers you might [...]
Bierocks belong almost entirely to the states of the Midwest. These rolls stuffed with cabbage and meat are the product of the Volga German immigrant families who originally settled here in places like Kansas. It's believed that bierocks are a descendent if the Eastern European food pierogis. Similar idea but still different! Traditionally, these deliciously [...]
