Eyvind Hellstrøm, the head chef at Bagatelle Restaurant in Norway, served this gratin as a staff meal once when I happened to be there, doing an interview with him. It was absolutely amazing. There is something real about this kind of gourmet peasant food that makes me doubt whether we really need more fancy food.
In the show from the beautiful Sognefjord, I made a milkshake with the freshest milk possible, straight from a cow we met on set. Then the milk was warm, but incredibly rich and fresh, at least when I added a few ice cubes. In this version I use vanilla ice cream to compensate for the richness that you donât get with industrial processed milk.
The Norwegian-style pesto: Coarsely chop the ramson and transfer to a mortar. Add a pinch of coarse sea salt and the hazelnuts, and grind them until they are beginning to look like a paste. Add the cheese and cream, and grind until the mixture has obtained a fluffy and creamy consistency. The lingonberry butter: Fold […]
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 version.
I was very anxious when I served my Brandade to a group of Frenchmen, but they either liked it or they were extraordinarily polite, because I saw several of them help themselves a second and third time.
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 outside his family farm in Gjøvik, using locally grown blueberries and potato liquor - vodka.
Billy goats aren't allowed to grow very old. For good reasons. I once had a goat named Stinkyfeet that used to pee in his own face for fun. That cost him his life. This is a recipe that works well with lamb, too. If you cannot find fresh lovage, use dried lovage, or substitute with parsley or thyme.