Welcome to the most recent version of Food52 Founder Amanda Hesser’s weekly publication, Hey There, It’s Amanda, full of meals, journey, and purchasing suggestions, Food52 doings, and different issues that catch her eye. Get impressed—enroll right here for her emails.

Oslo Meals

I simply obtained again from Oslo, the place Merrill and I guzzled espresso, walked for miles, and ate as many pastries as potential. Right here’s a brief listing of the eating places, espresso outlets, and bakeries we appreciated.

Eating places

• There are 6- and 8-dish tasting menus at Smalhans—we opted for the 6 (which I believe is lots) and had sauteed fish in a creamy broth with chopped egg, brioche full of butter and showered with grated cheese, and yogurt sorbet.

• Kolonialen is a energetic little bistro with a sprinkling of Spanish dishes on the menu. The fried artichokes with aioli and pork terrine have been tops.

• The person who runs Eff Eff Oyster and Wine Bar talks with infectious enthusiasm in regards to the oysters, which have been so very recent and briny. When you’re not within the temper for oysters, they’ve tinned fish—the anchovies have been implausible. Don’t neglect to order bread and butter.

• I opted for “fallow deer” at hos Thea, and would advocate you do, too; except you want reindeer.

• Kongsgården Gardening is a candy little cafe on Museum Peninsula—good for a croque monsieur and the like.

Espresso and Pastries

• Drink your espresso inside at Tim Wendelboe so you may watch the mesmerizing actions of the baristas.

• At Mocca Oslo, we have been very pleased with our determination to order … moccas.

• In response to Reddit, the very best location for the bakery W.B. Samson is the unique one at Gyldenløvesgate 6. We had the kanelbolle (cinnamon bun) and college bread, which is a brioche-like bread stuffed with vanilla cream and dusted with coconut. Stroll to the subsequent constructing to see the kringle-shaped door deal with.

• Supreme Roastworks has the doubtful distinction of getting a Porsche in the midst of the espresso store—or, as automobile followers might even see it, a espresso store in the midst of a automobile showroom. Nonetheless, the espresso was good and it was right here that we tasted our favourite pastry, a layered bun stuffed with a evenly sweetened bilberry jam.

Norway Meals Intel

Spending time in Oslo raised a variety of meals questions on Norway. Fortunately, now we have an in-house professional. Nea Arentzen, who hosts What’s for Fika?, spent a part of her childhood in Norway and Sweden. Right here’s what Nea needed to say:

I observed much more mixing of wheat and rye flour into pastries. Is that this a extra trendy element? Additionally, do you might have a rule of thumb for the way to incorporate rye flour right into a recipe that requires white flour?

I do assume it’s turning into more and more frequent to see rye flour blended into pastries, and whereas that’s doubtless a extra trendy shift, rye has lengthy been utilized in Nordic breads, buns, and different bakes. It was at all times a staple in bakery breads after I was rising up. As a rule of thumb, you may swap in about 20–30% rye flour in most recipes—simply take into account you might want so as to add a bit extra liquid to account for its larger absorption.

Let’s speak about lomper, the potato flatbread that’s offered in grocery shops and that’s additionally a avenue meals, wrapped round scorching canine. Are scorching canine lomper the unique pigs in a blanket? Have you ever made lomper? Are you able to level us to recipe?

Ah sure! I’ve so many recollections consuming lomper (and far desire them to common buns truthfully). I’ve made them earlier than however not in a very long time, and if I have been to make them once more within the close to future I’d use this Norwegian Lefse recipe from Food52 as start line. Lefse and lomper are pretty related, however lomper are normally made with potatoes, rye and water, and lefse is typically made with potatoes, together with milk (or cream), and a little bit sugar. Lomper are extra generally eaten with scorching canine, whereas lefse is commonly eaten with butter and cheese (or sugar)—however you may completely eat them with scorching canine too.

Essentially the most uncommon dish we had was sliced beef with cream, peppercorn, and chive sauce. The meat had been seared to effectively finished, then slivered and doused in a cream sauce that was closely seasoned with entire purple and inexperienced peppercorns and lengthy sliced chives. Is that this a conventional dish? Is it even Norwegian?

Yum! Whereas I’m unsure precisely how conventional it’s, I’ve eaten this a number of occasions, extra usually in Sweden when my grandpa makes one thing related. Conventional Scandinavian meals does have a variety of dairy, and after I take into consideration basic dishes they at all times have an accompanying cream sauce.

A number of the Scandinavian rye crackers you discover in America are thick and laborious—nearer to a ceiling panel than a cracker. In Oslo we stored coming throughout small super-thin rye crackers that have been delicate and beautiful. What are these, and might you make us a recipe for them?

You is perhaps considering of Finncrisp! They’re superb and my household in Sweden at all times retains them available, together with the thicker type, known as knäckebröd. A recipe is a good concept, however within the meantime I not too long ago found which you can purchase Finncrisp at Complete Meals! (These are totally different from what we had however they’re positively thinner!)

On this journey, I additionally had my first style of Norway’s brown cheese. I collect it’s like vegemite, one thing that locals love and guests are perplexed by. I appreciated its sweetness and wealthy taste. How do you wish to eat it? And the place can you discover it within the US?

OMG so good! I used to actually dislike it as a child–I couldn’t recover from the colour—however now I’m obsessive about it. The most typical method to eat it’s on buttered bread, both on common toast or on knäckebröd, and generally with sliced cucumbers or bell peppers. You can too get “messmör” which is just about a spreadable brown cheese in a bathtub. Brown cheese isn’t as frequent in Sweden as it’s in Norway, however my grandpa generally will add a little bit brown cheese to the gravy when making Swedish meatballs so as to add a little bit sweetness/caramel style. I’ve discovered it at a variety of native NYC spots truly. You will get it at Sahadis, Greene Grape in Fort Greene, and in addition at BonBon, the Swedish sweet retailer. (Additionally, on Amazon.)

From the Division of Random Amusements

This sushi washi tape—get pleasure from!

Amanda