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Baasen loved lutefisk, oyster stew
Published 12:00pm Monday, December 21, 2009Morris Baasen, 93, of Barrett, who died Tuesday, Dec. 15, enjoyed church suppers, especially if they were having lutefisk or oyster stew. This information was included in his obituary, published in the Daily Journal.
This gave me a better appreciation for Morris who was a farmer, a school bus driver for the Wendell/Elbow Lake district, hauled grain by semi for farmers in the area, did some over-the-road trucking, and drove gravel truck for several road construction companies.
As a kid I didn’t care for lutefisk, but I love it as an adult. As for oyster stew, I could take it or leave it as a kid but really enjoy it as an adult. My late father, Roy Hintgen, liked lutefisk but enjoyed oyster stew even more.
I’ve enjoyed three lutefisk dinners since just before Thanksgiving, one each at Stavanger Lutheran Church north of Fergus Falls, the Viking Cafe in downtown Fergus Falls and at Ruby’s Restaurant in Ashby.
“What a treat,” said Dalton retiree Don Searles, who enjoyed the lutefisk meal at Ruby’s on Monday, Dec. 14. “My wife, Ardis, is full-blooded Norwegian, and I’m half Norwegian on my mother’s side.”
Morris Baasen’s Norwegian heritage included lutefisk. He was very fluent in the Norwegian language, was a life-long member of the Sons of Norway and was active in Rock Prairie Lutheran Church.
“Cooked correctly, lutefisk is soft and flaky,” said Viking Cafe owner Pat Shol. “Overcooked, it quickly gels.”
Much of today’s lutefisk is really ling, a cousin of the cod. Ling processes easier and produces a whiter meat, which Americans prefer. To be table-ready requires that ling be soaked in water, then lye (also referred to as lute) and then more water.
Many people of Scandinavian descent, as well as other nationalities, cook and enjoy lutefisk before, during and after Christmas in towns and rural areas across the county. Some immerse their lutefisk in melted butter while others cover it with a thick cream sauce. I enjoy the latter option.
Many lutefisk dinners include mashed potatoes, boiled potatoes, peas, carrots, lefse and various desserts.
Directing the cooking of the lutefisk just outside Stavanger Church, on Saturday, Nov. 21, was Ron Betlach, assisted by Don and Nancy Anderson. I was there to take a photo for our Sunday edition of the Daily Journal.
Betlach said the secret is to cook about five pounds of lutefisk in boiling water for about eight minutes. You know it’s done when the lutefisk is flaky, and not overcooked.
“If you overcook the lutefisk you’ll get mush,” said Betlach. “Then you’re at the point of no return.”
People at Stavanger Church, in addition to lutefisk, also were treated to mashed potatoes and gravy, corn, lefse, pickles, cranberry, cake for dessert and beverage. Napkins and placemats read, “Love that Lutefisk.”
Now for the naysayers.
Duane Jensen and his parents, Vernon and Bernice, also drove to Stavanger for the lutefisk dinner. But only one of the three, Vernon, ate the lutefisk.
“You either like it or you don’t,” said Duane. “I’m among those who don’t like it (lutefisk). I’ll gladly just take the other food they’re serving here, today.”
