Tag Archives: Christmas

San Fransisco and Norway, All in One Day

How did I do that? Well, the great thing about cooking and baking is that you can travel all over the earth without ever leaving you kitchen.  To go to good old California, I made some sourdough bread using my 2011 starter; I made half of it into the recommended loaf and the other half became rolls. I modified my basic recipe slightly by adding more whole wheat flour to the mix, but I won’t bother putting a new recipe up because, surprise, I don’t actually know how much more I added. After hitting the beaches in Cali(I wish), I traveled on to Norway with Norwegian Potato Lefse. Last night, we had baked potatoes and happened to have some left over. I grated them,with skins on, I decided that lefse was the answer. I have made it once before for Christmas(when they are traditionally eaten) and really liked them then, so decided to go for it. They taste really good, sort of like a tortilla, but can be slightly hard to roll out and cook. With practice, though, it is not that hard to eat your potatoes in a new way:you can fill them with a meat,jam or other filling of your choice, roll and enjoy! I really hope to be going Asin with some foods soon and will let you know how that turns out.  


Norwegian Potato Lefse

Beatrice Ojakangas’ Great Holiday Baking Book

2 pound russet potatoes, peeled and diced

1 tsp salt

2 tablespoons unsalted butter

1 1/2-2 cups all-purpose flour

Cook potatoes until tender(either boil them in water, or baked them with skins on). Press through a ricer or grate, you should end up with about 3 1/3 cups. Stir potatoes, salt and butter together. Cool to room temperature. Stir in 1 1/2 cups of the flour and stir throughly until a stiff dough is formed. Add the rest of the flour if needed. Divide into four parts, then four parts again(16 total pieces) and roll into balls. Refrigerate until ready to cook. When ready to cook, preheat a large skillet or electric griddle to 400F. On lightly floured surface, roll one ball at a time into a thin, 10-inch circle. Bake 1-2 minutes per side or until brown spots appear. Leftovers can be frozen.

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Filed under Breads, Savory, Sourdough