Cooking Class: A Nordic Spring Menu–Meatballs and Barley Risotto with Patrice Johnson - Context Travel

Cooking Class: A Nordic Spring Menu–Meatballs and Barley Risotto with Patrice Johnson


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What makes a food New Nordic or Old Scandinavian? Is it dill, fish, cardamom, root vegetables? We'll discuss geography, climate, history, and the importance of local, sustainably sourced ingredients, and seasonal eating. Our cook-along menu includes barley risotto and Nordic meatballs. Participants will receive a rhubarb pudding recipe as we will talk about this in the class. Join Context for a New Nordic cooking class that celebrates the tastes and colors of spring.

In this interactive cooking class, we will cook along with Nordic food geek and meatball historian, Patrice Johnson and celebrate the flavors of spring. We’ll learn how Nordic cuisine is all about balance: balance of color, texture, and taste. Our menu includes barley risotto, Nordic meatballs, and recipes for rhubarb pudding, and an amuse-bouche that will keep participants’ tastebuds happy all season. Class includes bonus recipes and tips, including the perfect Västerbottensost Paj (cheese pie).

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class, so that you can pre-measure ingredients before joining.

Ingredients

  • Butter (3 tbsp)
  • Mushrooms (5 oz. shitake, cremini, or whatever your preference is)
  • Dry white wine (½ cup)
  • Chicken stock or vegetable stock (4 cups)
  • 1 large shallot Pearl barley (1 cup)
  • Dried dill (tsp)
  • Garlic clove
  • Salt
  • Pepper
  • Frozen peas, thawed (1 cup)
  • Fontina or other mild cheese, grated (1 cup)
  • Fresh parsley or dill (¼ cup)
  • Lingonberry preserves for garnish
  • Ground bison (1 pound, ground beef can be substituted)
  • Panko (⅓ cup)
  • 1 egg
  • Splash of cream
  • Ground coriander (2 tsp)
  • Juniper berries (2 tsp)
  • Allspice (½ tsp)
  • Canola oil or ghee for frying (6 tbsp)

Special equipment

We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen, and alternatives where possible.

  • Measuring cups and spoons
  • A small saucepan for frying
  • Large skillet
  • Ladle
  • Parchment lined baking sheets
  • Paper towels

Patrice Johnson, AKA Nordic Food Geek and meatball historian, is a cultural communicator specializing in Nordic foodways. She is the author of Land of 10,000 Plates and Jul: Swedish American Holiday Traditions, writes a weekly food and culture column for her hometown newspaper, and teaches Nordic food classes throughout the Twin Cities and beyond. She lives in the Twin Cities with her husband and their three cats.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

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