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Rømmegrøt (Sour Cream Porridge)
Rømmegrøt (Sour Cream Porridge)
Rømmegrøt is a Norwegian sour cream porridge that has been made for centuries. It is simply sour cream heated up, whisked with flour, sugar, and hot milk. The porridge is topped with butter, more sugar, and cinnamon; served with raspberry juice, cured meats, and flatbread. This is a dairy overload and not for the lactose intolerant.
Equipment
- 2 small pots
- whisk
Ingredients
- 1/2 cup whole milk
- 1 cup sour cream
- 2 tbsp flour
- 3 tbsp sugar
- 1/2 tsp salt
- 1/2 tbsp butter
- 1/2 tsp cinnamon
Instructions
- In a small pot, heat up the milk until simmering. Turn off the heat.
- In another small pot over medium heat, heat up the sour cream; continuously whisking. Cook for 2 minutes.
- Whisk in the flour one tbsp at a time. Then whisk in 2 tbsp sugar and salt.
- Whisk in the hot milk.
- Top the Rømmegrøt with butter, sugar, and cinnamon.
Eggs, Pancetta, Parmigiano
Eggs, Pancetta, Parmigiano
This is how many Italians will eat their fried eggs: simply with diced pancetta and shaved parmesan. The eggs get cracked into the cooked pancetta with shaved parmesan immediately added to the whites. They’re served sunny side up with some crusty bread.
Servings: 1
Equipment
- cast iron skillet
Ingredients
- olive oil
- 2 tbsp pancetta diced
- 2 large eggs
- parmigiano-regiano shaved
- cracked black pepper to taste
Instructions
- In a small cast iron pan, heat up the olive oil over medium heat. Add in the pancetta and brown until crispy; about 4-5 minutes.
- Crack in the 2 eggs. Immediately add the shaved parmesan to the whites of the eggs.
- Cook for 2-3 minutes. Season with cracked black pepper.
Smoked Fish Rillette; 2 Ways
Smoked Fish Rillette; 2 Ways
Rillettes are apart of French charcuterie; pork, duck, or fish cooked in its own fat, pressed in a jar or ramekin, used as a spread for crackers, breads, or toast. They’re kinda like a cross between confit and a pate. Since the fish rillettes aren’t cooked in its own fat, a dairy-based fat is stirred in; that fat being crème fraiche, mayo, cream cheese, or sour cream. In these two particular cases, I’ve used smoked salmon and cream cheese with dill, shallots, and dijon; smoked sable and crème fraiche with chives, shallots, and pine nuts.
Ingredients
Smoked Salmon Rillette
- 1 cup hot smoked salmon flaked
- 1/4 cup cold smoked salmon finely chopped
- 1/4 cup Tillamook cream cheese
- 2 tbsp shallots finely chopped
- 2 tbsp dill finely chopped
- 2 tsp dijon mustard
- 1 tsp cracked black pepper
Smoked Sable Rillette
- 1 cup smoked sable
- 1/4 cup crème fraiche
- 3 tbsp chives finely chopped
- 2 tbsp shallots finely chopped
- 2 tbsp pine nuts toasted
- 2 tsp lemon juice
- 1/2 tsp cracked black pepper
Instructions
Smoked Salmon Rillette
- Mix together the cream cheese, shallots, dill, dijon, and pepper.
- Stir in the hot and cold smoked salmon.
Smoked Sable Rillette
- Mix together the crème fraiche, chives, shallots, pine nuts, lemon juice, and pepper.
- Stir in the smoked sable.
