“Nordic in the Northwest”: My Article and Recipes in The Oregonian
So, here it is: the article I have been longing to tell you about! Published yesterday as the centerpiece food piece in The Oregonian (with a front-page teaser!), “Nordic in the Northwest” examines the similarities between the way of eating in the Nordic countries and the Pacific Northwest, especially each region’s emphasis on local, seasonal foods.
I started working on this piece earlier in the summer, interviewing experts on Nordic cuisine, researching immigration to the Pacific Northwest from Scandinavia, and developing five original recipes. If that weren’t exciting enough, I got to do all the photography, with three images used in the package.
I designed the recipes to work together as an entire late-summer menu, though you can certainly pick and choose which ones to make. They honor traditional Scandinavian cooking while reflecting modern influences. With salmon, blueberries, and an assortment of produce figuring heavily in the menu, the recipes also emphasize eating local and seasonal as much as possible and in such a way that is relevant in the Pacific Northwest and the Nordic countries this time of year.
I’ve included some outtakes from the photo shoot here in this post. Please do feel free to pin them on Pinterest–in fact, I’d be honored if you did!
Spectacular, Daytona. These are beautiful recipes that have been so thoughtfully photographed and presented. I love your work.
Janet – Thank you so much! That means a lot to me. Thanks for reading and for all of your support.
Congratulations! So exciting – and the food/photographs look superb. Now I’m going to go read your article. 😀
Thanks a lot, Sarah. I appreciate you taking the time to comment.
Debbie Sumstad Petras
Congratulations Daytona! The photos look so appetizing. I will link over to read the full article now. I always love to Pin your recipes.
Congratulations Daytona. The Oregonian is the paper I grew up with and always love a chance to read it. I had no idea it was so highly acclaimed. Your recipes look wonderful, I am in love with rye, so I hope to make your rye salad with walnuts, blues and goat cheeses soon.
Thanks for stopping by the blog! It was a pleasure to meet you the other day at the conference. Please let me know when you make the salad, and keep in touch!
Where can I find the recipe for the Grilled Salmon with Lemon Horseradish Cream? I went to the article you had in the Oregonian and clicked on the recipe there, but it couldn’t be found anymore? It looks delicious and I love salmon. New ways to cook it are always welcome with my family.