Notes about Recipes in this book

• Pork tenderloin medallions with caramelized onions

  • mharriman on November 05, 2022

    This was the first recipe I made from The Nordic Kitchen cookbook, and after determining the American measurement conversions and making changes, I found it easy to put together. It turned out well. The six onion amount sauteed in 10 g of butter (not even a tablespoon) seemed way off. I sauteed two thinly sliced medium yellow onions in 1 T butter, and that worked. The carmelized onions covered the medallions once I prepared them for the oven. 4 stars as modified. I served the entree with baked acorn squash and a spring mix of greens with radishes and cherry tomatoes.

• Crispy Brussels sprout salad with orange, walnuts and pearl barley

  • gootenbeez on March 04, 2025

    Not amazing, not bad. Would make again because it was tasty but I wouldn't add it to my normal rotation just yet. I can't tell if I need to add a smidge more salt, or my oranges weren't quite the best or if it's just a ho hum recipe.

• Buttermilk pancakes

  • Barb_N on December 26, 2020

    The technique was odd and unwieldy- beat 2 eggs with a touch of sugar then ‘sift in’ 2 1/2 c flour. Making glue. Then mix in the butter, buttermilk and regular milk. I needed to add at least an extra 1/2 c of liquid to make a batter. I can’t comment on texture as I did not allow 3 hours for the batter to rest in the fridge, being used to mixing pancake batter right when I want to use it. I added fresh blueberries and served with Maine blueberry jam and maple syrup.

• Eater

  ...a jam-packed guide; the book has 350 recipes, often displayed three to a page, all to introduce the reader to the intensely seasonal, occasionally foraged, whole-foods-driven Nordic cooking style.

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