As the weather begins to drift towards crisp and drab, it is time to enjoy those meals that bring back warmth and comfort. Meals this time of year tend to be closer to neutral in flavor, incorporating seasonal root vegetables, salt and rich components. On the menu yesterday was a Norwegian classic, Raspeballer med Salt Shinke or Raspeballer with Salted Pork. The raspeballer are the base of this meal and provide much needed relief from the over used potato in the the Norwegian diet. It is impossible to completely eliminate this turf nugget as potatoes, along with whole grain and white flower, fuse together to create the raspeball. The balls are very bland in flavour, but when combined with the cooked salt pork and its broth they balance the meal nicely. For variation and added depth some sort of sausage is commonly served in slightly lesser proportion to the pork. Finish off the plate with a few slabs of boiled rutabagas and carrots and you have a meal that no one west of Vardetangen will ever understand.
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