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    Cognac beurre chantilly

    This is an ingenious way to make butter light and airy, an invention of my friend Hervé This, one of the founders of molecular gastronomy. Makes a whole lot of wonderfully airy butter. Can be …

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    King of the forest in cognac reduction

    Eating elk or moose can, like much other game, be a rather chewy experience. In this recipe I have taken full advantage of the large quantity of connective tissue in the tougher, and therefore cheaper, …

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    Brandade with olives

    This wonderful, French classic has always been made with Norwegian stockfish. Some versions of the dish are made with nothing but stockfish and milk. I add baked potatoes and olive oil in this ultra rich …

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    Stylish potato blueberry cocktail

    When Sverre Braastad went from Potato Land to Grape Land, he brought with him a little piece of Norway. As an aperitif to our adventure in Sverre’s footsteps, I made a fresh and stylish cocktail …

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