Notes about Recipes in this book

• Duck soup with Madeira

  • ethedens on March 04, 2025

    This was so good. Poached duck in broth and then turned the skin into a crisp for the top. Also fried some sage to top the soup with and subbed oat milk for cream due to a dairy allergy. I think next time I would cut my duck skin crisp into smaller pieces and maybe turn the sage into a sage oil. Also I don't think oat milk was an adequate cream replacement. This was so good, though. 4/5 INDEX NOTE: peas should be sugar snap peas, missing the sage, whole duck should be cooked duck or chicken meat which is optional.

• Bergen fish soup

  • adrienneyoung on January 02, 2012

    Superb. We made it with homemade fish stock, which probably made a big difference, and monkfish, cod, a handful of large shrimp and a few clams. The cod was better than the monkfish, interestingly, and the soup got better with a couple of days in the fridge. Not being Norwegian, I didn't miss the sour cream/egg add-in at the second meal. DEFINITELY a keeper.

• Wilted spinach with smoked salmon and raspberries

  • Queezle_Sister on July 05, 2014

    An amazing combination of flavors, and beautiful to boot. Spinach is wilted under the broiler, then smoked salmon and raspberries are added. It is then dressed with an amazing concoction that includes creme fraiche, raspberries, and raspberry vinegar (plus sugar, salt and pepper). I didn't have the pink peppercorns for the final garnish, but nobody missed them. Note - I followed the epicurious recipe to make creme fraiche (so easy!) and am glad I didn't chicken out and use sour cream. I prepared this dish for my cookbook club (2 1/2 yrs and still going strong). For 13 servings, I didn't broil the individual plates of spinach, but instead broiled the spinach on a large cookie sheet, and then portioned it out to the different plates. This allowed me to skip the "cool the plates" step!

• Poached salmon with horseradish sour cream

  • inflytur on April 04, 2018

    Great for a party buffet.

• Spiced-crusted salmon with aquavit sour cream

  • creeker on September 07, 2014

    Recipe online at: http://www.recipefiles.org/view_recipe.php?id=124

• Asparagus sautéed in butter and mustard

  • Avocet on April 04, 2013

    The mustard overpowered the asparagus and adding the lemon juice during the cooking muddied the color of the asparagus. I won't bother with this again, but using much less mustard and waiting to season with lemon juice at the table might rescue it.

• Brussels sprouts with lemon and parsley

  • inflytur on May 05, 2024

    Not in book’s index, pg 234.

• Norwegian pancakes

  • inflytur on April 04, 2018

    Perfect for dinner on a warm spring evening.

• Rhubarb and strawberry soup

  • adrienneyoung on March 02, 2013

    Not a keeper. Syrupy and ... Just not delicious.