>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.

>> ♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING."

I'M AT OSTFOLD, CLOSE TO THE SWEDISH BORDER, AND I'M HUNTING FOR DOVES.

BY THE WAY, YES, I'M TINA NORDSTROM.

THIS IS A SPLENDID, OR I JUST NEED A BETTER WORD, THIS IS A MAGNIFICENT MORNING, AND I'M GOING OUT CANOEING IN LAKE VANSJO, TRYING TO FIND A NICE SPOT FOR MY FIRST COOKING.

I'M GOING TO MAKE A SUPER STEW.

I REALLY DON'T KNOW AT THE MOMENT, BUT IT WILL CONTAIN SOME NICE CHICKEN AND VEGETABLES AND DUMPLINGS, ACTUALLY.

THEN THERE WILL BE AN OMELETTE WITH JARLSBERG CHEESE, AND IN THE END I WILL COOK A NICE SALAD WITH GLAZED DOVE.

THIS IS GOING TO BE A GREAT SHOW, I KNOW IT.

BUT FIRST, THIS!

THE OLD NAME FOR OSLOFJORD WAS "FOLD."

OSTFOLD MEANS "THE REGION EAST OF THE FOLD."

AND IN THE VIKING AGE, THE AREA WAS PARTLY UNDER SWEDISH RULE AND REMAINED SO UNTIL THE TIME OF HARALD FAIRHAIR.

AT THE FORT FREDRIKSTEN, NAMED AFTER FREDRIK III OF DENMARK, THE SWEDISH KING, KARL XII, WAS SHOT AND KILLED, ENDING SWEDEN'S TIME AS A MAJOR POWER IN EUROPE.

THIS AREA IS DOMINATED BY A HILLY LANDSCAPE WITH A LOT OF WOODLAND IN THE NORTH AND ALONG THE SWEDISH BORDER, A MAJOR LAKE SYSTEM IN THE CENTRAL PART AND DENSELY POPULATED LOWLAND AREA ALONG THE COAST WITH A RELATIVELY LARGE ARCHIPELAGO.

NORWAY'S LONGEST RIVER, THE GLOMMA, FLOWS THROUGH THE COUNTY AND OUT INTO THE OSLO FJORD.

FINALLY I FOUND MY SPOT.

THAT WILL BE GREAT.

AND FOR THOSE OF YOU WHO HAVE BEEN THINKING THAT, "AH, SHE HAS NEVER PADDLED A CANOE," YOU'RE TOTALLY WRONG.

I'VE DONE IT ONCE, AND NOW TWICE.

BUT NOW I'M GOING TO DO SOMETHING THAT I DO KNOW HOW TO MAKE, AND THAT IS A NICE CHICKEN SOUP.

THIS IS A NICE SPOT THAT I'VE FOUND.

WELL, HERE I'M GOING TO PREPARE THE CHICKEN SOUP.

AND I'M GOING TO MAKE A PLAIN BROTH FIRST WITH CELERY, PARSNIPS AND LEEK, ONION AND THYME.

AND THEN I'M GOING TO ADD THE CHICKEN.

I'M GOING TO START TO CUT ALL MY VEGGIES INTO GENEROUS CHUNKS, AND THEN WE JUST PUT EVERYTHING INTO MY CASSEROLE WITH SOME OLIVE OIL AND WE START WITH THAT.

CUT THREE TO FOUR PARSNIPS AND ADD TO THE CASSEROLE.

ADD A HALF CELERY ROOT.

CHOP THE LEEK.

APPROXIMATELY TWO GARLIC CLOVES.

SOME FRESH THYME.

YOU DON'T FINELY CHOP ANYTHING TODAY.

HERE WE GO.

IF YOU'RE OUT IN THE WOODS COOKING, EVERYTHING IS SUPPOSED TO BE ROUGH, BUT TASTY.

SO NOW WE HAVE ALL THE VEGGIES.

I'M GOING TO ADD SOME OLIVE OIL, AND THEN WE PUT IT ON THE HEAT.

OTHERWISE THERE WILL BE NO SOUP FOR TODAY.

ALL RIGHT?

NOW IT'S STARTING TO GET A LITTLE BIT WARM.

PERFECT.

I'M GOING TO ADD SOME WINE, AND WHEN YOU USE WINE IN COOKING, JUST ADD IT ONCE BECAUSE YOU WANT THE ALCOHOL TO GO UP IN THE AIR.

YOU DON'T WANT THE ALCOHOL, YOU JUST WANT THE FLAVOR OF THE WINE.

LEAVE IT TO REDUCE FOR A COUPLE OF MINUTES, AND THEN WE ADD THE WATER.

NOW WE LEAVE IT TO SIMMER.

AND IN THE MEANTIME, I'M GOING TO PREPARE MY LOVELY CHICKEN.

CUT OFF THE THIGHS AND DIVIDE IT AT THE JOINTS.

PUT EVERYTHING IN THE CASSEROLE AND THEN YOU ADD A PINCH OF SALT.

THE STEW IS ALMOST DONE, ACTUALLY.

NOW I'M GOING TO MAKE SOME MATZO BALLS, OR SIMILAR TO MATZO BALLS OR DUMPLINGS.

IN SWEDEN WE CALL IT KLIMP.

I'M GOING TO DO HERB KLIMPS THAT WILL CONTAIN A LOT OF HERBS, EGGS, FLOUR, MILK, AND THEN I'M JUST GOING TO SPOON IT UP INTO MY SOUP, AND THEN AT LEAST I'M GOING TO EAT.

START BY CUTTING SOME HERBS.

HERE I USE DILL AND PARSLEY.

ADD SOME OLIVE OIL.

AND THEN YOU JUST SMASH IT INTO A GREEN PASTE.

A PINCH OF SALT AND PEPPER, AND THEN YOU ADD THE EGG AND THE MILK.

TWO CUPS OF FLOUR, AND STIR IT TOGETHER UNTIL IT'S SMOOTH.

LOOK AT THIS.

IT'S GREEN AND LOVELY.

JUST SEASON IT UP WITH SOME SALT AND PEPPER.

ALL RIGHT, LET'S ADD IT TO THE SOUP.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

WELL, I'M HERE FOR SOME NICE EGGS.

AND THIS IS HOW IT IS IN THE COUNTRYSIDE.

YOU JUST WALK IN, YOU GRAB YOUR EGGS, YOU PAY ON YOUR OWN IN THIS AND YOU JUST WRITE A LITTLE NOTE OVER THERE.

THEY TRUST YOU 100%.

LET'S SEE IF THEY HAVE SOME BROCCOLI.

YES, THEY HAVE, AND LOOK AT THIS.

VERY CONVENIENT, AND I GUESS VERY SCANDINAVIAN.

I AM AT THE UMB UNIVERSITY IN AS.

UMB STANDS FOR NORWEGIAN UNIVERSITY OF LIFE SCIENCE.

IN 1956, TWO TEACHERS AT THE UNIVERSITY MANAGED TO GROW A UNIQUE BACTERIAL CULTURE THAT GAVE OFF A DISTINCT SMELL AND FLAVOR.

THIS WAS THE BEGINNING OF WHAT WOULD BECOME THE JARLSBERG CHEESE.

THE JARLSBERG IS NORWAY'S MOST FAMOUS CHEESE.

ITS POPULARITY IS NOT HARD TO UNDERSTAND WHEN YOU TASTE THE CREAMY NUTTINESS.

NORWAY LOVES CHEESE AND ESPECIALLY THE SO-CALLED YELLOW CHEESE OF WHICH JARLSBERG IS ONE.

EVERY YEAR, OVER 40,000 TONS OF YELLOW CHEESE IS MADE IN NORWAY.

YOU MIGHT WONDER WHO THIS WOMAN IS.

WELL, THIS IS JUDITH, AND SHE IS PROFESSOR IN DAIRY SCIENCE.

THAT'S RIGHT?

>> YES.

>> SO TELL ME, WHAT IS THIS?

>> THIS IS A CHEESE VAT.

AND IT WAS IN THIS CHEESE VAT THAT THEY ACTUALLY DEVELOPED THE JARLSBERG CHEESE.

>> I SEE THE CHEESE.

I WANT TO TASTE.

>> YOU READY?

THERE WE HAVE THE CHEESE.

LOOK AT THAT.

>> MMM.

THIS IS A BEAUTIFUL CHEESE.

THANK YOU, JUDITH.

NOW I AM ON THE UNIVERSITY CAMPUS, AND HERE I'M GOING TO PREPARE A NICE AND QUICK LUNCH.

AND I THOUGHT IT WAS VERY INTERESTING TO MEET JUDITH TODAY BECAUSE, YOU KNOW, CHEESE, WE'RE ONLY TALKING ABOUT THREE INGREDIENTS.

WE HAVE MILK, WE HAVE RENNET AND WE HAVE LACTIC ACIDIC BACTERIA.

AND THERE ARE THOUSANDS OR MAYBE MILLIONS OF DIFFERENT KINDS OF CHEESES.

ISN'T THAT JUST AMAZING?

ANYWAY, I'M GOING TO MAKE THE BEST OMELETTE THAT I HAVE EVER DONE -- AND I PROMISE YOU, I HAVE MADE A LOT OF OMELETTES -- THAT WILL CONTAIN SOME NICE BROCCOLI, SHALLOTS, OUR REALLY, REALLY NICE CHEESE, AND SOME HORSERADISH.

I'M GOING TO START BY CRACKING SIX EGGS.

ADD SIX EGGS INTO A BOWL.

POUR IN THREE TABLESPOONS OF MILK.

A PINCH OF SALT AND SOME WHITE PEPPER.

WHISK IT TOGETHER.

OKAY.

SO WE JUST LEAVE THAT FOR A WHILE.

AND THEN I'M GOING TO CUT SOME BROCCOLI AND SOME NICE SHALLOTS.

ONE BROCCOLI AND TWO SHALLOTS.

SO NOW WE JUST ADD A KNOB OF BUTTER IN OUR FRYING, AND THEN WE'RE GOING TO FRY THE BROCCOLI AND THE SHALLOTS.

GRATE OUR JARLSBERG CHEESE.

YOU KNOW THERE IS A FRENCHMAN, THE CHEESIEST ONE.

HIS NAME WAS MR. BRILLAT-SAVARIN, AND HE ONCE SAID THAT "A DINNER WITHOUT CHEESE IS LIKE A BEAUTIFUL GIRL WITH ONE EYE."

HMM, SO WE HAVE TO EAT MORE CHEESE.

ALL RIGHT.

PERFECT.

SO WHAT WE DO NOW, WE ADD THE EGG MIXTURE.

NOW WE'RE JUST GOING TO LEAVE THIS TO SIT FOR A WHILE.

IN THE MEANTIME, I'M GOING TO GRATE SOME HORSERADISH, AND THEN IN THE END, WE'RE GOING TO ADD THE CHEESE.

MMM!

YOU HAVE TO COME CLOSER.

LOOK AT THIS.

THE CHEESE HAS MELTED.

IT LOOKS REALLY NICE.

DO YOU KNOW WHAT?

WE JUST TAKE MY GRATED HORSERADISH.

WE SPRINKLE IT OVER THE OMELETTE, AND THEN WE JUST ADD A TINY, TINY, TINY BIT OF VINEGAR.

AND IT IS REALLY NICE WHEN YOU HAVE AN OMELETTE LIKE WE HAVE TODAY.

YOU HAVE A LOT OF CHEESE THAT MAKES THE OMELETTE A LITTLE BIT FAT.

THEN IT'S REALLY GOOD TO ADD SOMETHING THAT IS A LITTLE BIT STRONG.

YOU HAVE THE HORSERADISH AND YOU HAVE THE VINEGAR.

SOMETHING THAT HAS A KIND OF HEAT AND SOMETHING THAT IS SOUR.

THAT JUST MAKES IT BETTER.

THERE WE GO.

SO NOW WE HAVE A NICE, OPEN-FACED OMELETTE WITH A LOT OF GRATED HORSERADISH, CHEESE, BROCCOLI, SHALLOTS, VINEGAR.

NICE LUNCH.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

HERE I'M STANDING IN FRONT OF A BEAUTIFUL MANOR HOUSE TOGETHER WITH WENKE, AND SHE'S GOING TO SHOW ME ALL THE THINGS IN THIS HOUSE.

AND WE ARE ACTUALLY, IT IS A STONE THROW FROM THE SWEDISH BORDER, AND YOU CAN ALMOST SEE SWEDEN FROM HERE.

IT IS VERY, VERY CLOSE.

SO LET'S GO IN.

YES!

THIS IS WHAT LASSE MANAGED TO SHOOT, FOUR DOVES.

NOW, PIGEON AND DOVE.

THOSE TWO BIRDS ARE TWO DIFFERENT TYPES OF BIRDS, YOU KNOW.

THE PIGEON IS SOMETHING THAT YOU HAVE IN THE CITY THAT WILL MAKE NO GOOD MEAL AT ALL.

THIS ONE, THE DOVE, THAT'S A BEAUTIFUL BIRD.

I THINK I'M GOING TO GLAZE IT.

DELICIOUS.

WELL, ONE KEY INGREDIENT IS STILL MISSING -- THE BEETROOT.

SO I DECIDED TO GO VISIT A LOCAL FARMER.

THAT WAS FUN.

I'M VERY HAPPY THAT ROY HERE TRUSTED ME TO DRIVE HIS TRACTOR, BECAUSE HE HAS A BIG ONE AND A SMALL ONE AND, OF COURSE, I CHOSE THE BIG ONE.

WELL, HERE I AM AT HASLE GARD, AND I KNOW THAT THEY HAVE SOME REALLY GOOD BEETS, SO WE'RE GOING TO GET OUT AND PICK SOME, AND THEN I'M GOING TO USE IT IN MY NEXT COOKING.

YOU CAN JUST SAY THAT IT IS EASY TO BE A VEGETARIAN IF YOU ARE SURROUNDED WITH THESE NICE VEGGIES EVERY DAY.

I AM A LITTLE BIT JEALOUS OF ROY, ACTUALLY.

WOW.

LOOK AT THAT!

THAT'S A BEAUTY.

NICE, LIKE A FLOWER.

HERE I'M STANDING BEHIND ROD MANOR, THIS BEAUTIFUL HOUSE.

AND I'M GOING TO MAKE A NICE SALAD WITH SOME DOVE.

WE HAVE ALL THESE NICE VEGETABLES.

WE HAVE SOME PORK.

THIS IS JUST GOING TO BE LOVELY.

AND, YOU KNOW, PORK AND DOVE, THOSE TWO SHOULD HANG OUT MORE TOGETHER BECAUSE IT'S A GREAT COMBINATION.

SO WE HAVE THIS WARM, SMOKED BACON.

I'M JUST GOING TO CUT IT IN CHUNKS AND THEN I'M GOING TO BOIL IT, SIMMER IN VINEGAR AND MOLASSES.

THAT TAKES AROUND 15 MINUTES.

SO WE JUST START BY CUTTING MY BACON.

CUT THE PORK BELLY INTO GENEROUS CUBES.

EVERYTHING GOES INTO A FRYING PAN.

ADD THE GOLDEN SYRUP AND SOME WHITE VINEGAR.

FOUR SHALLOTS GO INTO THE CASSEROLE AS WELL.

WELL, MY BACON IS SIMMERING BEAUTIFULLY, AND IN THE MEANTIME, I'M GOING TO PREPARE MY VEGGIES.

HERE WE HAVE THOSE.

I'M GOING TO SLICE THEM AS THINLY AS I CAN AND PUT THOSE IN A PLASTIC BAG.

SOUNDS WEIRD BUT I'M GOING TO SHOW YOU.

CUT OFF THE STALK OR TOPS.

SLICE IT THINLY USING A MANDOLINE OR A GRATER.

PUT EVERYTHING INTO A PLASTIC BAG.

ADD SOME LEMON JUICE FROM A HALVED LEMON.

AND THEN YOU ADD TWO TABLESPOONS AU JUS.

MIX ALL THE INGREDIENTS IN THE PLASTIC BAG.

AND THEN IT'S DONE.

NOW THE PORK HAS TURNED GOLDEN RED AND MY SHALLOTS, THEY ARE SOFT ENOUGH.

AND, YOU KNOW, THE FLAVOR OF THIS, THE VINEGAR AND THE MOLASSES, IS JUST GORGEOUS.

IT'S BEAUTIFUL.

REALLY, REALLY NICE.

SO WHAT I'M GOING TO DO NOW, I'M GOING TO ADD SOME ROWANBERRIES.

I HAVE THOSE RIGHT HERE.

I JUST PICKED THOSE IN A TREE.

IT IS SAID THAT IF WE HAVE A LOT OF THESE, THEN IT WILL BE A COLD WINTER.

THERE WERE A LOT, SO IT WILL BE A COLD WINTER.

ALL RIGHT, SO NOW I'M GOING TO FRY MY NICE DOVES.

AND AS YOU CAN SEE, I HAVEN'T REMOVED THOSE FROM ITS BONE.

I'M GOING TO FRY THOSE LIKE THIS WITH A LOT OF BUTTER AND OIL, AND THEN I WILL BRAISE IT ALL THE TIME WITH THE BUTTER.

I DO IT BECAUSE I DON'T WANT THESE LOVELY PIECES OF MEAT TO SHRINK, AND ALSO I WANT TO SERVE IT A LITTLE BIT RED.

IT'S MUCH BETTER FOR THE MEAT, ACTUALLY, IF YOU BROWN IT ON THE BONE AND THEN YOU CARVE IT.

SO WE ADD SOME BUTTER AND OIL.

MY DOVES GO IN THE PAN WITH SALT AND PEPPER.

THE DOVES ARE ALMOST THERE.

SO WE JUST LEAVE THESE TO REST FOR LIKE FIVE MINUTES AND THEN I WILL ARRANGE MY SALAD.

AND THEN I'M GOING TO USE LETTUCE, AND YOU CAN BUY WHATEVER YOU HAVE OR WHATEVER YOU LIKE.

I DON'T CARE ACTUALLY, AS LONG AS IT'S A LETTUCE.

SO LET'S ARRANGE EVERYTHING AND THEN EAT!

ALL RIGHT.

LOOK AT THIS, A NICE SALAD WITH BEETROOT.

WE HAVE BACON, IT'S SWEET AND SOUR.

WE HAVE THE DOVE.

WE HAVE THE ROWANBERRIES.

AND THIS IS REALLY GOOD.

THERE YOU GO.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

>> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.