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 ingredients - plus unripe apples from the garden - could be used to make a dish that was just as good, but with Norwegian flavors.
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 Norwegian vegetables and herbs, like cauliflower, kohlrabi, fennel, dill and mustard.
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 in conditions that are much harsher. Cloudberries preserved can be found in specialty stores.
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 falls apart and becomes insipid and boring - sometimes just an excuse to eat a dessert that is too sugary.
This is a fun and potentially spectacular way to cook the rhubarb, while leaving it with lots of temperament.
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 make a delicious and surprising ice cream.
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 between continental Europe and the North Pole we found great amounts of mushroom lepista multiform (it doesn't have an English name). It was amazing and super-aromatic. When I recreate the dish in more normal circumstances, I use a little dried porcini instead.
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 are the super-generous sour cream waffles she made. They are the best they are straight out of the waffle iron - so eat them as you make them.
What would a lamb curry taste like, if it were a dish that originated in the highlands in the North, not in India? That was the questions I wanted to investigate when I found myself cooking on the highest all-year farm in Norway, Fokstugu Farm on the Dovre mountain plateau. My answer was to combine Norwegian spices, herbs and root vegetables- plus birch leaves. The result is surprisingly spicy, but in a purely Nordic way.
Some of the ingredients ma be easiest to find in health food or specialty tea shops.