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    Veal Liver with Mushrooms and Heather Honey

    Veal liver is always treated as such a snobbish and urbane dish, the staple of classic French restaurants. When we visited a farmer who reared his cattle in the mountains and forest of eastern Norway, …

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    Beef in a Potato Dill Crust

    Dill is the quintessential Scandinavian herb. It is often used with fish, and in light stews, but I think it goes well with beef as well. I think it goes well with… almost everything. Serves …

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    Baked Rutabaga with Vendace Roe

    A fun way to dress up the modest rutabaga! The coolest way to serve is whole, as a sharing dish, with rye crackers to scoop up the mashed rutabaga topped with roe. Serves 8 as …

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    No-Egg Herb Mayonnaise

    Mayonnaise is a miracle. The combination of water and fat through the emulsifiers found in egg yolks. The lecithin which is the main emulsifier in egg yolks is very efficient. But there are other emulsifiers, …

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    Scones with Red and Yellow Beets

    Scones ware leavened by a chemical reaction between an alkaline and an acidic compound. When we visited the island of Helgøya, where limestone is predominant, we made our baking powder with the limestone. It is …

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    Crispy Cod with Mushrooms and Snow Crab

    Snow crab and king crab are relative newcomers to Norwegian waters, and I think snow crab is delicious – it has the most incredibly sweet meat. When we visited Svalbard in the far north, halfway …

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    Blackened Cod with Leek

    There is a great dramatic effect when you add the outer part of charred leek to pieces of snow-white cod, and the rest of the leek tastes fantastic, the interior is sweet and tender. PREPARATION: …

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    Burnt Rhubarb with Honey and Cinnamon

    There is a challenge with rhubarb, or rather two challenges: In its raw state it is too angry, aggressively tart. On the other hand, when we cook it, we tend to overcook it, so it …

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    Quick Cured Cod with Beetroot

    Bright, colorful, simple to make and simply delicious. Serves four as a starter. PREPARATION: 1 Cut the beetroot into thin slices using a mandolin or a sharp knife. Spread the slices onto a large serving …

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    Toast Ice Cream

    All bread-eaters know the problem: All that left over stale bread. Not fun to eat, but a shame to throw away. The result, I have found, is to toast the bread and use it to …

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    Pork Belly with Apples and Dill

    Think of it as Norwegian-style porchetta. On our show from Brumunddal we visited a pig-farm, where the kind hostess, Ingerine Amundsen, cooked lovely Italian-inspired food with local ingredients. I wanted to show how the same …

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    Norwegian Chopped Salad

    I have always loved the chopped salads of the Mediterranean and the Middle East. But when the Norwegian vegetables are at their best in early autumn, I try to make a northern version with typical …

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    Norwegian Meatballs in Gravy

    If you ask a Norwegian what kind of food reminds them of an everyday meal at their grandparents, I bet most would answer meatballs in gravy. Serve with boiled potatoes and lingonberries (or cranberries). PREPARATION: …

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    Grilled Langoustine with Herb Butter

    On the episode, when we took the train along the coast of Southern Norway, we stoppet in the small town of Arendal, where my friend Lars Kullerud, president of the University of the Arctic took …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S13 E01 New Nordic Cuisine | Tagged , , , , , , | Comments Off on Grilled Langoustine with Herb Butter
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    Butter-poached Langoustine with Spruce

    This is a dish inspired by the three Michelin starred restaurant Maaemo in Oslo. Langoustines – or Norway lobster – are delicious, with even sweeter meat than lobster. You can also use small lobster tails. …

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    Sour Cream Waffles

    The most generous person I have ever met was my grandfather’s older sister Helen. When I grew up she lived in the apartment next to ours, and I would love to visit after school. These …

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