Scandinavian Influence on Cooking
April 5, 2010
•Jud Chapman
•Minneapolis-st-paul
• 0 Comments
Scandinavian Influence on Cooking
Over a century and a half of immigration has seen a large variety of influences pour into the culinary melting pot of America. In the Midwest, and particularly Minnesota, Scandinavian immigrants have added their own recipes to cooking style, often known as “Minnesota Scandinavian” cooking.
Lutefisk and Lefse are the two items that usually come to mind when most people think of Scandinavian cooking, so we will examine both of these delicious dishes.
Minnesota Lutefisk
Lutefisk is a traditional Nordic dish made from air-dried whitefish and soda lye. In Norway and Sweden, it is referred to as lutfisk, while in neighboring Finland it’s known as lipeäkala. The name translates as "lye fish", because it’s made with caustic soda or potash lye.
Directions:
Lutefisk does not need any additional water for the cooking; simply place it in a pan (do not use an aluminum pan as the lye in the fish will discolor the metal), salt it, make sure the pan is sealed tightly, and then let it steam-cook on very low heat for between 20 and 25 minutes.
If you prefer, you can make the Minnesota lutefisk recipe in your oven. Simply, place the fish in an ovenproof dish, cover with aluminium foil, and bake at 225 °C (435 °F) for 40 to 50 minutes.
Garnish:
Toppings vary from bacon or pork drippings, white sauce, or mustard sauce. However, melted butter is the most traditional way to top the lutefisk.
Minnesota Lefse
Lefse is a Scandinavian type of flatbread similar in size and shape to a tortilla. Lefse recipes are comprised of simple, basic ingredients: potatoes and flour. It is most often spread with butter, sprinkled with sugar, then rolled up and eaten as a "sweet treat." Lefse can also be used as a "wrap" for meats, cheeses or any other filling that you might use, and is served like a sandwich.
The Lefse is best when baked on a special Lefse grill, however you can also try making it on a stovetop pancake griddle as well. Below is a good recipe for Lefse:
Ingredients:
2 lbs. (approx. 4 cups) Russet potatoes 1/3 cup softened, unsalted butter (not margarine)
½ cup heavy cream
1 ½ teaspoons salt
Approx. 2 cups unbleached all-purpose flour, plus extra for rolling
Tools Needed:
Large pot for cooking potatoes
Mixing bowl and spoon
Single- or double-cut rolling pin and cloth cover
Wooden Lefse turner
Dish towels or other linens to cool the Lefse
Electric griddle
Note: The potato Lefse dough should be prepared and refrigerated at least 8 hours prior to baking.
Directions:
Peel the potatoes and cut them into evenly-sized pieces. Place peeled and chopped potatoes your large pot, add water just to cover. Bring the water to a boil, and cook until the potatoes are soft. Make sure not to overcook; if you do they will absorb too much water, and the dough will turn out sticky.
Drain completely, and mash thoroughly, as there must be no small lumps to interfere with rolling out the dough.
Transfer the mashed potatoes to a bowl. Stir in butter, cream, and salt; then mix well. Stop mixing just after all ingredients are incorporated; too much mixing will make the potato Lefse tough.
Add the flour, work dough into a ball; if the dough is very sticky, add a little additional flour.
Helpful hint:
If you notice black flecks on the potato Lefse dough after refrigeration, don't worry; this is from oxidation of the potatoes, and is harmless.
Divide the potato Lefse dough into four pieces, roll by hand into logs. While warm, the dough should roll fairly easily without sticking; but you can lightly flour the work area if it does. Tightly wrap each log in plastic; place in refrigerator to chill for at least 8 hours. Refrigerated dough will keep up to 3 to 5 days; however, the dough becomes stickier the longer it is refrigerated.
Rolling out and baking Norwegian Lefse:
Preheat your electric griddle to 350°F.
When the electric griddle is ready, slide the Lefse turner underneath the potato Lefse dough, then sweep underneath to separate it from the pastry board. Position the turner under the middle of the rolled out dough and gently lift it from the board onto the griddle; use the same technique when it's time to grill the other side.
Cook the potato Lefse dough for 45 to 60 seconds, or until lightly speckled with gold, but not brown; flip the Lefse to the other side. When done cooking, transfer into a folded dish towel to cool; cover the Lefse to keep it moist. While the Lefse is still warm, serve with butter and sugar, honey, jam, smoked meats and cheeses, or any of your other favorite toppings!
A Special Treat for Friends and Family
Both Lefse and Lutefisk are delicious treats for friends and family, and usually something they haven’t tried before. The best part is, you can serve a large amount of people for a relatively low cost without skimping on taste.
This article is presented by Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul. Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul offers Le Cordon Bleu culinary education classes and culinary training programs in Minneapolis/St. Paul, Minnesota. To learn more about the class offerings, please visit http://www.Chefs.edu/Minneapolis-StPaul for more information. Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul does not guarantee employment or salary.
