Tag Archives: nsc

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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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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Cloudberry Ice Cream

Cloudberries are berries that only grow in the extreme north. Preferably in the highlands. The plants can be found further south, but they rarely bear fruit and do not taste as nice as when found …

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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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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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