Tag Archives: tellusworks

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 …

Read more
Posted in Andreas Viestad, Episodes, Recipes by chef, S13 E06 Historical Garden | Tagged , , , , , , , | Comments Off on Beef in a Potato Dill Crust

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 …

Read more
Posted in Andreas Viestad, Episodes, Recipes by chef, S13 E06 Historical Garden | Tagged , , , , , , , , | Comments Off on Baked Rutabaga with Vendace Roe

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, …

Read more
Posted in Andreas Viestad, Episodes, Recipes by chef, S13 E06 Historical Garden | Tagged , , , , , , | Comments Off on No-Egg Herb Mayonnaise

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 …

Read more
Posted in Andreas Viestad, Episodes, Recipes by chef, S13 E06 Historical Garden | Tagged , , , , , | Comments Off on Scones with Red and Yellow Beets

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 …

Read more
Posted in Andreas Viestad, Episodes, Recipes by chef, S13 E05 Arctic Food | Tagged , , , , , , , , | Comments Off on Crispy Cod with Mushrooms and Snow Crab