Addictive Foodsalnadph.info

Icelandic Food

Book 15 in my first 52 books challenge.
Originally published in 3 parts in May 2004.


Entry 1:

Author: Nanna Rögnvaldardóttir
Year published: 2002
Where got: public library
Genre: Food, recipes, social history

Nanna Rögnvaldardóttir is at the moment Iceland's most famous cookery book author who is not a chef. Her previous two cookery tomes, Matarást (Love of Food) and Matreiðslubók Nönnu (Nanna's Cookbook) are veritable food bibles. The first is an encyclopedia of food, ingredients, cookery methods, kitchen science, cookery terms, food history etc. etc., and the second is a collection of over 3000 recipes from all over the world. Both are unfortunately only available in Icelandic.

Icelandic Food and Cookery is Nanna's first cookery book written in English (to my knowledge). It focuses on food that may be called Icelandic, both traditional and modern. This book is of special interest to me because what Nanna is doing with this book is exactly what I have been doing with my cooking website, namely to introduce Icelandic cuisine to an international audience.
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Here is one of the downsides to library books: you never know what condition they're going to be in. Every time I open this particular copy, the stink of stale cigarette smoke wafts up to meet me. Not the nicest thing when you're thinking about food.
Aaaaaaaaaaaarrrrrrrrrrrrr gggggggggggghhhhhhhhhhh!


Entry 2:

This is more than just a regular cookbook. The first section offers a short history of food and eating habits in Iceland, an introduction to Icelandic festive food and a listing of many of the festive occasions available to Icelanders and the traditional foods that go with them. A second section lists some of the ingredients in the recipes and in the case of ingredients largely unknown to Americans*, like skyr and hartshorn, there are suggestions as to where they can be got from and also what substitutes can be used.

The recipe section is divided into the usual categories. With each recipe there is a short text where the author explains why the recipe was chosen for the book and in the case of traditional recipes she often recounts some memories she has about the dish.


*The book is written for the American market and uses American measurements.


Entry 3:

This is by far the best and most representative Icelandic cookbook for foreigners I have seen. The recipes are a mixture of traditional and modern recipes, and the author never forgets that it is supposed to represent Icelandic home cooking. Too many Icelandic cookbooks for foreigners are full of fiddly "nouvelle" recipes that can only be called Icelandic - and not French, Italian or international - because they were invented by Icelandic chefs and use some supposedly unique Icelandic ingredient like rhubarb or fresh fish.

The recipes in this book are for the most part easy, although users in the USA may in some cases find it difficult to hunt down some of the more obscure ingredients. Hartshorn (ammonium carbonate) will certainly be hard to find, and even mundane (to Icelanders) ingredients like fresh haddock or a leg of lamb can be difficult to find. (I once searched supermarkets in eastern North Dakota from the Canadian border and all the way down to Fargo for both these ingredients and found neither. People who live in cities like New York will not have any trouble finding this stuff.)

The book was specifically written for the American market, and so the measures are American. The book is widely available from Internet bookstores, such as Powell's, Amazon.com and Barnes & Noble, and I have no doubt that many of the bigger bookstores in the USA will carry it.
(I didn't recheck to see if it's still in print, but I did buy a copy at the August the Deuce celebration in Mountain, ND, last year).

Some recipes include:
Icelandic halibut soup, langoustines (scampi) with garlic butter, cocktail sauce, grilled salmon, leg of reindeer with rosemary, flamed puffin breasts, glazed potatoes, velvet pudding, bilberry soup, crullers, vínarterta and leaf bread.

Rating: Great cookbook, full of easy and tasty recipes for homemade Icelandic-style food. 5+ stars. Strange food

They say one man's trash is another man's treasure. The same could be said about food: one man's nightmare may just be another man's delicacy. From cow's tongue and pig's snout to chicken's feet, from fried worms and frog's legs to saut�ed snails, the list of weird stuff we eat is endless (and often quite tasty). If you've been indulging lately and need a reason to diet, take a read, you may just lose that appetite.

Balut
Balut seems to be on every "strange food" list, usually at the top, and for good reason. Though no longer wriggling on the plate like the live octopus in Korea, the fertilized duck or chicken egg with a nearly-developed embryo that is boiled and eaten in the shell is easily one of the strangest foods in the world. Balut is very common in the Philippines, Cambodia and Vietnam and usually sold by street vendors. It is said balut tastes like egg and duck (or chicken), which is essentially what it is. It is surprising to many that a food that appears so bizarre—often the with the bird's features clearly developed--can taste so banal. In the end, apparently everything does indeed, just taste like chicken.


Sannakji
With sashimi and sushi readily available the world over, eating raw seafood is no longer considered a dining adventure. The Korean delicacy sannakji however, is something quite different, as the seafood isn't quite dead. Live baby octopus are sliced up and seasoned with sesame oil. The tentacles are still squirming when this dish is served and, if not chewed carefully, the tiny suction cups can stick to the mouth and throat. This is not a dish for the fainthearted.

Casu Marzu
Found in the city of Sardinia in Italy, casu marzu is a cheese that is home to live insect larvae. These larvae are deliberately added to the cheese to promote a level of fermentation that is close to decomposition, at which point the cheese’s fats are broken down. The tiny, translucent worms can jump up to half a foot if disturbed, which explains why some people prefer to brush off the insects before enjoying a spoonful of the pungent cheese.



Fugu
Fugu is the Japanese word for the poisonous puffer fish, filled with enough of the poison tetrodotoxin to be lethal. Only specially-trained chefs, who undergo two to three years of training and have passed an official test, can prepare the fish. Some chefs will choose to leave a minute amount of poison in the fish to cause a tingling sensation on the tongue and lips as fugu can be quite bland. Perhaps the fuss of fugu is more in surviving the experience than the actual taste of the deadly fish.

Hakarl
Anthony Bourdain, known for eating some of the strangest foods in the world, claims that hakarl is the most disgusting thing he has ever eaten. Made by gutting a Greenland or Basking shark and then fermenting it for two to four months, hakarl is an Icelandic food that reeks with the smell of ammonia. It is available all year round in Icelandic stores and often served in cubes on toothpicks.

Stuffed Camel
The recipe for a whole stuffed camel kind of reads like a bad joke, with ingredients that include one whole camel, one whole lamb and 20 whole chickens. The Guinness Book of World Records lists the recipe as the largest item on any menu in the world, conveniently leaving out any concrete examples of this dish actually being eaten. Legend has it that that a whole stuffed camel is a traditional Bedouin dish seemingly prepared like a Russian Stacking Doll, where a camel is stuffed with a whole lamb, the lamb stuffed with the chickens and the chickens stuffed with eggs and rice. The entire concoction is then barbecued until cooked and served. Fact or fiction, the shear amount of food created by this dish makes it deserving of a place on the list.

Rocky Mountain Oysters
What is so strange about oysters? Probably the fact that they're not the kind you find at the bottom of the ocean, but rather a fancy name given to deep-fried testicles of a buffalo, bull or boar. Rocky Mountain oysters (also called Prairie Oysters) are well-known and regularly enjoyed, in certain parts of the United States and Canada, generally where cattle ranching is prevalent. The testicles are peeled, boiled, rolled in a flour mixture, and fried, then generally served with a nice cocktail sauce.

Bugs
The practice of eating insects for food is called entomophagy and is fairly common in many parts of the world, with the exceptions of Europe and North America (though bugs are apparently a favorite with the television show "Fear Factor"). It is not uncommon to find vendors selling fried grasshoppers, crickets, scorpions, spiders and worms on the streets of Bangkok, Thailand. Insects are high in protein and apparently consist of important fatty acids and vitamins. In fact flour from drying and grinding up mealworm can be and is often used to make chocolate chip cookies. So next time you think there is a fly in your soup, it may actually just be part of the presentation.

Haggis
A traditional Scottish dish, haggis is made with the minced heart, liver and lung of a sheep mixed with onion, spices, oatmeal, salt and stock, and boiled in the sheep's stomach for a few hours. Larousse Gastronomique, a popular encyclopedia of gastronomic delights, claims that haggis has "an excellent nutty texture and delicious savory flavor." Haggis is available year-round in Scottish supermarkets and made with an artificial casing rather than a sheep’s stomach. In fact some are sold in cans to be heated in a microwave before eating. Similar dishes can be found in other European countries with goat, pork or beef used instead of sheep.




Fried - brain sandwiches
Long before the era of Mad-Cow Disease, a sandwich made from fried calves' brain, thinly sliced on whitebread was a common item on the menus in St. Louis, Missouri, USA. The sandwich is still available in the Ohio River Valley, where the brains are now heavily battered and served on hamburger buns. In El Salvador and Mexico beef brains, lovingly called sesos in Spanish, are used in tacos and burritos. The brains have a mushy texture and very little flavor on their own so the addition of copious amounts of hot sauce definitely helps.



World strangest food