What is The Modern Norseman?

If you've found your way here, then you might be asking what is The Modern Norseman? Well simply put it's my Blog/Website. More than that it is a place for those of a like mind or those interested in learning more about the ways of a modern Norseman/Northman.

We don't use the word Viking because it is not accurate in these modern times, the word comes from the Scandinavians themselves. It is from the Old Norse word 'Vik' meaning bay or creek which formed the rood of 'Vikingr' meaning pirate. Neither my family nor I would be considered a pirate my any stretch of the imagination.

If anything, the Vikings were called 'Norsemen' among their own and it literally mean north-men. Viking called themselves 'Ostmen' from the Old Norse 'austmenn' meaning east man.

If you've made it this far and are still with me, I'd like to say 'takk' (thank you). Your patience and support mean so much. In whole The Modern Norseman is a blog/website that will allow me to share a more modern look at the culture of my ancestors and myself. A culture that I feel hasn't been shared as well as it should be or has been misinterpreted by many in past years.

In closing I would like to ask you a question... Will you take this walk with us?

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Crispy Norwegian Potatoes

INGREDIENTS * 1 cup butter, divided * 2 cups coarsely chopped onion * 3 lbs. potatoes, peeled and cut into ½ inch chunks (8 cups) * 4 cups sliced (¼ inch rounds) carrots * 2 teaspoons salt * 1 ½ teaspoons coarsely ground black pepper * 1 teaspoon nutmeg INSTRUCTIONS 1. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9 inch by 13 inch ovenproof glass baking dish with vegetable spray. Set aside. 2. Bring 4 cups of water to a boil. 3. Melt ½ cup of the butter in a Dutch oven or heavy bottomed casserole over medium heat. Add onion and cook until translucent, 5 to 7 minutes. 4. Add potatoes, carrots, salt, pepper, and nutmeg. Cook 1 minute, stirring with a wooden spoon. 5. Remove to prepared baking dish. 6. Add enough boiling water to cover vegetables. Cover with foil and place in oven. Bake about 40 minutes, or until vegetables are tender when pierced with the tip of a knife. 7. Remove from oven. Drain vegetables in a colan...

Norwegian Butter Sauce (Sandefjordsmor)

INGREDIENTS * 2 lemons, juiced * ½ cup heavy cream * 5 tablespoons cold, unsalted butter, cut into cubes * Salt to taste * Cayenne or white pepper, to taste * 2 tablespoons chopped fresh Italian parsley DIRECTIONS 1. Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low. 2. Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne or white pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

Creamy Langoustine Soup (Humarsúpa)

Ingredients * 2 lb. shell-on whole langoustines * 8 tbsp. unsalted butter * 2 tbsp. olive oil * 2 carrots, minced * 2 stalks celery, minced * 1 large yellow onion, minced * 2 tbsp. tomato paste * 2 tsp. paprika * Kosher salt and freshly ground black pepper, to taste * 12 cups fish stock * 2 cloves garlic, minced * 1 tbsp. mild curry powder * 1 1⁄2 cups heavy cream * 1 cup dry white wine * 2 tbsp. minced chives Instructions 1. Remove heads and shells from langoustines and lightly crush; chill tail meat until ready to use. Heat 1 tbsp. butter and the oil in an 8-qt. saucepan over medium-high. Cook shells, carrots, celery, and half the onion until vegetables are soft, 6–8 minutes. Stir in tomato paste, paprika, salt, and pepper; cook 2 minutes. Add stock; simmer until reduced by half, about 2 hours. Strain stock. 2. Wipe pan clean and add 4 tbsp. butter; melt over medium. Cook remaining onion and the garlic until soft, 3–4 minutes. Stir in curry powder; cook 1 minute. Add 1 cup cream and ...

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