THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ NORWEGIAN SALMON IS OCEAN FARMED BY CRAFTSMEN BLENDING TRADITION WITH TECHNOLOGY.

♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM GEITMYRA IN OSLO.

I'M ANDREAS VIESTAD.

WHEN I FIRST SAW THIS PLACE THREE YEARS AGO, I WAS STRUCK BY HOW IMPOSSIBLE IT SEEMED.

A PICTURE PERFECT FARM BUILDING IN THE MIDDLE OF THE CITY, RIGHT BETWEEN THE EAST AND WEST SIDE OF TOWN, NOT FAR FROM THE CITY'S MAIN THOROUGHFARE.

AND I SAW THE CHANCE TO CREATE SOMETHING SPECIAL, A PLACE WHERE KIDS COULD COME AND LEARN ABOUT FOOD.

THEY COULD LEARN HOW TO COOK, BUT ALSO LEARN WHERE THE FOOD COMES FROM... AND LEARN HOW TO LOVE FOOD.

AND I THINK THAT THAT IS KNOWLEDGE AND VALUES THAT YOU BRING WITH YOU FOR THE REST OF YOUR LIFE.

THE RESULT IS GEITMYRA FOOD CULTURE CENTER FOR KIDS, AND KIDS COME HERE THROUGH SCHOOL AND FOR EVENING COURSES.

I'LL START OFF BY MAKING SOMETHING SWEET AND NICE FROM THE BAKING OVEN -- BAKED CARROTS AND APPLES, HOMEMADE MUESLI.

A REALLY NICE BREAKFAST, AND A GREAT WAY TO START THE DAY.

THEN I'LL USE PRODUCE FROM THE SCHOOL GARDEN TO MAKE AN OLD-FASHIONED CHICKEN SOUP THAT IS COLORFUL AND REALLY NICE FOR KIDS.

THEN I'M GOING TO USE LATE AUTUMN FRUITS AND VEGETABLES TO MAKE A HEARTENING LAMB STEW WITH APPLES AND CELERIAC.

AND FOR DESSERT, WE'LL HAVE CARAMELIZED PUMPKIN.

FAR TOO OFTEN WHEN WE TALK ABOUT KIDS AND FOOD, WE'RE VERY PROBLEM ORIENTED.

WE'RE TALKING ABOUT ALL THE STUFF THAT THE KIDS DO THAT'S WRONG, OR THE FOOD THEY EAT THAT IS NOT HEALTHY.

WELL, HERE AT GEITMYRA, WE TRY TO TAKE A DIFFERENT APPROACH.

WE'RE TRYING TO INSPIRE KIDS TO TAKE THE RIGHT FOOD CHOICES, TO LEARN TO LOVE FOOD.

AND WE BELIEVE THAT KIDS HAVE A GREAT CAPACITY WHEN IT COMES TO COOKING, AND NOT LEAST, WHEN IT COMES TO TASTING.

SO IN SHORT, WE'RE TRYING NOT TO USE THE STICK, BUT RATHER TO USE THE CARROT.

[ SPEAKING NORWEGIAN ] WE'RE USED TO CARROT BEING LONG AND ORANGE.

WELL, IT CAN BE KIND OF SHORT AND ORANGE AS WELL.

AND THEN YOU'VE GOT THESE YELLOW CARROTS AND THESE WHITE CARROTS.

YES, THIS IS A CARROT.

IT'S NOT A SMALL PARSNIP.

AND THE CARROT IS ALMOST ALWAYS TREATED JUST AS A VEGETABLE, BUT YOU CAN ALSO TREAT IT AS A FRUIT, BECAUSE IT IS RATHER SWEET.

IF YOU EXPOSE IT TO HEAT, IT BRINGS OUT THE SWEETNESS, AND THAT'S WHAT WE'RE GOING TO DO NOW.

IN ADDITION TO THE CARROTS, I'M GOING TO USE APPLES.

I WANT THEM TO CARAMELIZE A BIT, SO I'M GOING TO PLACE THEM FAR INSIDE THE OVEN.

AND IT'S REALLY HOT IN THERE, SO I'VE GOT TO BE CAREFUL.

FOR THE CEREALS THEMSELVES, I'M GOING TO USE ROLLED OATS.

A VERY GOOD INGREDIENT, BUT I'M THINKING WHY CONFINE YOURSELF TO OATS?

IN NORWAY, IT HAS BEOMMON TO GROW SPELT.

THIS IS WHOLE GRAIN SPELT THAT I'VE JUST SOAKED IN THE WATER OVERNIGHT.

THEY ARE WET...

BUT I'M GOING TO ROLL THEM.

AND THE RESULT IS LIKE THIS.

PRETTY FLAT, STILL PRETTY WET.

BUT I'M GOING TO DO SOMETHING ABOUT THAT AS WELL.

I'M GOING TO DRY THEM IN THE OVEN, AND I'M GOING TO DRY THEM IN THE OUTER PART OF THE OVEN WHERE IT'S NOT TOO HOT.

SO IN A DOMESTIC OVEN, I'D SAY 400° FAHRENHEIT, 200° CENTIGRADE.

SEE HOW NICE AND CRUNCHY THE SPELT IS NOW?

THE CARROTS AND APPLES ARE JUST HOW I WANT THEM.

THEY'RE A LITTLE BIT BROWN ON THE SIDE, BUT THE CARROTS ARE WONDERFULLY SWEET.

I'M GOING TO MIX THE CRUNCHY SPELT WITH NORMAL, ROLLED OATS.

AND PUMPKIN SEED.

AND I'LL CRUSH THEM RATHER THAN CHOP THEM...

BUT THAT'S MAINLY BECAUSE I'M LAZY.

I'LL SERVE IT WITH NORMAL, PLAIN YOGURT.

THIS IS FULL-FAT, KIND OF BULGARIAN STYLE YOGURT, WHICH IS WHAT I PREFER TO USE.

THEN A GOOD HANDFUL OF CRUNCHY SPELT AND OATS AND NUTS, AND A HANDFUL OF CARROTS AND APPLE.

AND TO SWEETEN IT, I'M USING HONEY.

THIS IS NORWEGIAN HEATHER HONEY.

AND THE GOOD THING ABOUT USING HONEY AS A SWEETENER IS THAT, NOT ONLY IS IT SUPPOSED TO BE MUCH MORE HEALTHY, IT ALSO TASTES MUCH MORE THAN NORMAL, REFINED SUGAR, SO YOU TEND TO USE MUCH LESS OF IT.

THIS IS A PRETTY HEALTHY BREAKFAST, IT'S ALSO A VERY TASTY BREAKFAST.

IT'S REALLY JUST ONE THING LACKING -- MAYBE SOME SUNFLOWER SEEDS?

[ SPEAKING NORWEGIAN ] THE CENTER OPENED IN SEPTEMBER 2011, AND THE GARDEN AND COURTYARD WAS CRAMMED WITH POLITICIANS AND MEDIA.

BUT THE MOST IMPORTANT GUESTS WERE THE KIDS.

[ SPEAKING NORWEGIAN ] WHEN I CAME HERE FIRST, I THOUGHT, "WOW, A FARM IN THE MIDDLE OF WHAT IS TODAY THE CITY."

WAS THE COUNTRYSIDE THIS CLOSE TO WHAT IS TODAY THE HEART OF THE CITY?

WELL, THE ANSWER IS YES AND NO.

WHEN THE MODERN CITY OF OSLO WAS ESTABLISHED IN THE 17th CENTURY, IT WAS WITH A GREEN BELT AROUND IT.

AND THAT GREEN BELT WAS A PART OF THE CITY.

THAT IS WHERE PEOPLE LIVING IN THE CITY COULD GROW THEIR OWN FOOD.

AND THIS LAND, COMMUNAL AT FIRST, WAS GRABBED BY RICH CITIZENS, AND THEY BUILT THEIR OWN HOUSES.

AND THAT WAS PARTLY FARMS, BUT PARTLY JUST LEISURE HOMES THAT THEY COULD SHOW OFF.

AND WHEN I WALK AROUND HERE, I OFTEN WONDER, WHAT WAS LIFE LIKE HERE 200 YEARS AGO?

HOW DID THESE URBAN FARMERS LIVE?

PERHAPS THE ANSWER CAN BE FOUND HERE AT FROGNER, THE GRANDEST AND RICHEST OF ALL THE FARMS IN AND AROUND OSLO.

THIS HAS BEEN THE SEAT FOR SOME OF NORWAY'S RICHEST MEN, AND THERE HAVE BEEN NUMEROUS PARTIES HERE.

RIGHT NOW THERE'S AN EXHIBITION SHOWING HOW TABLES WERE MADE UP IN THE OLD TIMES.

AND I'M HERE TO MEET NORWAY'S LEADING FOOD HISTORIAN, HENRY NOTAKER.

THIS LOOKS SO OPULENT.

DID THEY REALLY HAVE TABLES LIKE THIS IN THE CITY FARMS IN AKER AND OSLO?

>> YEAH, I THINK THEY COULD AFFORD TO DO THIS.

AND THEY HAD FANTASTIC FOOD SERVED FOR THOSE OCCASIONS WHERE THEY WANTED TO SHOW OFF.

>> BECAUSE THROWING A PARTY WAS ABOUT SHOWING THAT YOU HAD GOOD TASTE AND LOTS OF MONEY.

>> THIS IS SOMETHING GOING BACK TO THE LATE MIDDLE AGES IN ITALY AND THE COURTS THERE, AND THE NEXT STEP PERHAPS IS, UH... IS THE, UH... SUN KING IN VERSAILLES.

AND AFTER THAT, EVERYTHING WAS MODELED AROUND THE FANTASTIC TABLES.

>> WHAT WAS THE FOOD LIKE?

>> THEY WOULD BASICALLY EAT THE SAME FOOD AS ELSEWHERE IN EUROPE.

OF COURSE, ONE THING THAT WAS VERY, VERY TREASURED WAS GAME, BECAUSE IN EUROPE, GAME OR HUNTING WAS A PRIVILEGE FOR THE LANDOWNERS, THE ARISTOCRACY.

BUT OF COURSE, THEY ALSO HAD VEAL, PORK, AND BEEF SERVED, BUT THEY TOOK CARE OF PREPARING IT IN A FOREIGN MANNER.

RAGU AND FRICASSEE AND BOEUF A LA MODE.

THEY HAD COOKBOOKS FROM ABROAD, BECAUSE THE FIRST NORWEGIAN COOKBOOK PRINTED IS ONLY FROM 1831.

SO THERE WAS A FOREIGN MODEL FOR MOST OF WHAT THEY DID.

>> A CENTURY AND A HALF AGO, THESE FARMS WERE HUGE.

BUT YEAR BY YEAR, THEY HAD TO GIVE UP THEIR BEST LAND TO CREATE ROADS, TO GIVE SPACE FOR BUILDINGS, PARKS... AND NORWAY'S MOST FAMOUS RECREATIONAL AREA, THE VIGELAND SCULPTURE PARK.

AND MOST OF THE GRAZING LAND BELONGING TO GEITMYRA GAVE SPACE FOR THE GENERAL HOSPITAL.

BUT SOME AREAS HAVE REMAINED UNTOUCHED.

10 ACRES OF WHAT USED TO BE GEITMYRA'S MOST FERTILE AGRICULTURAL LANDS... ARE STILL AGRICULTURAL LANDS.

THEY'VE MANAGED TO WITHSTAND EVERY ATTEMPT TO INCLUDE IT INTO THE NORMAL, URBAN STRUCTURES.

THIS IS GEITMYRA SCHOOL GARDENS AND ALLOTMENTS.

AND THERE ARE MORE AND MORE OF THESE IN MANY CITIES.

THEY'RE SEEN AS A SORT OF MODERN PHENOMENON.

WELL, HERE WE'VE HAD THEM FOR MORE THAN A CENTURY.

TO BEGIN WITH, IT WAS ABOUT SUPPLYING FOOD FOR POOR FAMILIES.

TODAY IT'S ABOUT TEACHING KIDS WHERE THE FOOD COMES FROM, WHAT IT LOOKS LIKE IN NATURE, HOW IT GROWS.

THE RECIPE I'M GOING TO FOLLOW TODAY IS NOT REALLY A RECIPE.

I'LL SIMPLY COOK WITH THE VEGETABLES THAT THE KIDS HAVE SELECTED FOR ME AND GIVEN TO ME.

THE ONLY INGREDIENT I'M NOT GOING TO USE IN THE SOUP IS THE RED BEET.

BECAUSE IF YOU USE BEET IN A SOUP, IT'S GOING TO END UP AS A BEET SOUP.

I'M GOING TO USE THIS, BUT ON THE SIDE, BECAUSE THE MAIN CHARACTER TODAY IS HER.

AN OLD HEN THAT HAS RETIRED FROM EGG PRODUCTION, AND I'VE BOILED HER FOR AN HOUR AND A HALF.

THE MEAT IS TENDER ENOUGH AND THE STOCK IS, OF COURSE, FULL OF FLAVOR.

I START OFF WITH ONION AND SCALLION -- SPRING ONION -- THAT I'LL JUST BROWN A BIT TO GET OUT THESE RICH, CARAMELIZED FLAVORS, THAT HINT OF SWEETNESS.

AND THEN I'LL ADD THE OTHER VEGETABLES ONE AT A TIME.

AND I'LL COOK IT ALL IN A RELATIVELY NEUTRAL VEGETABLE OIL.

WITH LEEKS, SOME RECIPES TELL YOU ONLY TO USE THE WHITE PARTS.

THAT IS RUBBISH.

IT IS IN THESE DARKER PARTS WHERE YOU REALLY FIND FLAVOR.

AND PARSNIP.

AND I'LL KEEP THE GREENS 'CAUSE THEY'RE QUITE DELICIOUS.

THEY TASTE... NOT UNLIKE PARSLEY.

WE'VE GOT THREE VERY DIFFERENT TYPES OF CARROT.

THIS IS A GIGANTIC VERSION OF THIS, I THINK.

ONE DARK RED, ONE KIND OF NORMAL-LOOKING NANTES TYPE CARROT, AND ONE OF THESE ATOMIC YELLOW ONES.

KOHLRABI, OR GERMAN TURNIP, WHICH IS NOT MUCH USED, BUT REALLY DELICIOUS.

AND FENNEL, WITH ITS SWEET, LICORICE-LIKE FLAVOR.

AND I BOIL THE VEGETABLES IN THE RICH, DEEP-FLAVORED CHICKEN STOCK, AND I ADD SOME SPELT GRAINS.

AND SPELT IS A TYPE OF WHEAT THAT HAS BEEN GROWN UP HERE IN NORWAY FOR CENTURIES -- LONG BEFORE THE WHEAT THAT THEY USE TODAY.

AND TWO BAY LEAVES.

NOW THE SOUP IS NEARLY DONE.

IT'S GOT THIS REALLY FULL FLAVOR FROM BOTH THE OLD HEN AND FROM THE FANTASTIC VEGETABLES.

AND THEY REALLY BALANCE EACH OTHER.

IT WILL NEED A BIT OF SALT AND SOME HERBS.

I'VE GOT SOME WINTER SAVORY.

IT'S AN HERB THAT HAS LONG BEEN USED FOR MEDICINAL PURPOSES, AND I THINK IT'S FANTASTIC.

IT'S GOT THIS RICH, OILY, WARM FLAVOR.

IF YOU CAN'T FIND IT, YOU CAN ALSO USE OREGANO.

AND THEN THE GOOD, OLD HEN.

SOME PARSNIP GREENS... AND SOME BROCCOLI.

AND HERE YOU CAN SEE THAT SOME OF THE BROCCOLI ARE STARTING TO FLOWER.

IF MANY ARE, THAT'S A DISADVANTAGE.

BUT HERE IT'S ACTUALLY QUITE NICE.

THEY'VE GOT A SORT OF MUSTARDY FLAVOR, AND YOU CAN REALLY TASTE THAT MUSTARD AND BROCCOLI ARE RELATIVES.

THIS JUST NEEDS TO SIMMER FOR A MINUTE OR TWO.

MEANWHILE, I'M GOING TO DO SOMETHING FUN WITH THE ONE BEET I DIDN'T USE IN THE SOUP.

I'VE BOILED IT UNTIL COMPLETELY SOFT, AND I'VE MADE SOME MAYONNAISE.

AND THIS IS SOMETHING THAT THE KIDS REALLY LIKE.

LOOK AT THAT COLOR.

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

[ SPEAKING NORWEGIAN ] I'M GOING TO MAKE A HEARTENING LAMB STEW WITH LATE AUTUMN FRUITS AND VEGETABLES.

AND I'M GOING TO GET SOME HELP FROM THE KIDS TO MAKE IT.

FAR TOO OFTEN, WHEN WE LET THE KIDS INTO THE KITCHEN, IT'S JUST TO WATCH.

OR WE GIVE THEM SOME MENIAL TASK.

SO RIGHT NOW I'M GOING TO LET THE KIDS CUT THE MEAT, AND I'LL BE LEFT WITH ONE OF THE LESS GLAMOROUS JOBS, CHOPPING ONIONS AND VEGETABLES.

[ SPEAKING NORWEGIAN ] I'M CHOPPING THREE ONIONS.

CELERIAC IS ONE OF WINTER AND LATE AUTUMN'S BEST VEGETABLES.

IT HAS A MILD, ALMOST SPICY SWEETNESS TO IT.

AND APPLES.

WE USED CARROT, WHICH IS A VEGETABLE, MUCH THE SAME WAY AS YOU NORMALLY WOULD USE FRUIT.

NOW I'M USING APPLE, WHICH IS A FRUIT, MUCH THE SAME WAY AS YOU WOULD NORMALLY USE A VEGETABLE.

AND IT REALLY WORKS, BECAUSE, TOGETHER WITH THE CELERIAC AND THE LAMB, IT LENDS A HINT OF FRESHNESS TO THE DISH.

WE'RE STARTING OFF BY SEARING THE MEAT.

ONE OF THE LEGENDS IS THAT IT SEALS THE MEAT AND CLOSES THE PORES.

THAT ISN'T REALLY THE CASE.

WHAT IT DOES, HOWEVER, IS TO START A LOT OF BROWNING PROCESSES THAT JUST MAKES FOR MUCH MORE AND MUCH BETTER FLAVOR.

AND WE'RE ADDING A LITTLE BIT OF SALT.

NOT TOO MUCH.

AND CINNAMON.

ONE WHOLE STICK OF CINNAMON.

AND THEN SOME STOCK.

THIS IS LAMB STOCK, WHICH JUST HELPS TO ROUND OFF THE FLAVOR, GIVE IT MUCH BIGGER, FULLER FLAVOR.

WE LEAVE IT TO SIMMER FOR AT LEAST AN HOUR, PREFERABLY AN HOUR AND A HALF.

THE PUMPKIN IS REALLY ONE OF THE MOST WONDERFUL AND STRANGE VEGETABLES.

IT CAN BECOME ENORMOUS -- MUCH, MUCH BIGGER THAN THIS.

IT'S REALLY, REALLY SWEET.

I'M GOING TO DO A VARIATION WHERE I REALLY UTILIZE THAT SWEETNESS.

I'M GOING TO MAKE A PUMPKIN DESSERT.

SO I'M BROWNING OR CARAMELIZING THE PUMPKIN, AND MUCH OF THAT JUST HAPPENS BY ITSELF, BUT I'M ADDING A LITTLE BIT OF BROWN SUGAR AS WELL.

BROWN SUGAR IS SIMILAR TO HONEY IN THE SENSE THAT IT TASTES MUCH MORE, SO YOU DON'T NEED TO USE AS MUCH.

AND TO ACCENTUATE THE SWEETNESS, I'M ADDING A LITTLE BIT OF VANILLA.

IT ISN'T REALLY SWEET -- IT DOESN'T CONTAIN SUGAR -- BUT IT SMELLS SWEET AND IT MAKES US THINK THAT THE FOOD IS SWEETER THAN IT IS.

MUCH OF THE FLAVOR IS IN THESE SEEDS.

SO I SCRAPE OUT THE SEEDS, AND I ALSO USE THE SCRAPED-OUT PART OF THE VANILLA BEAN, BECAUSE THAT WILL ALSO CONTAIN QUITE A LOT OF FLAVOR AND AROMAS.

AFTER THE FIRST, INITIAL BROWNING, I'M TURNING DOWN THE TEMPERATURE A LITTLE BIT AND LETTING IT COOK UNTIL IT ALMOST DECOMPOSES AND BECOMES ALMOST LIKE A SAUCE WITH SMALL LUMPS IN IT.

THAT'S QUITE NICE.

AND I'M GOING TO SERVE IT WITH ONE SCOOP OF YOGURT ICE CREAM, A LITTLE BIT OF PLAIN YOGURT, AND THE HOMEMADE MUESLI.

AND THEN I'M JUST POURING THE PUMPKIN ON TOP.

SO IT'S REALLY HOT ON TOP, AND IT'S COOL WHEN YOU COME FURTHER DOWN.

AND KIDS LOVE THIS CONTRAST.

WELL, WHO DOESN'T?

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

[ SPEAKING NORWEGIAN ] AND THEN, LAST MINUTE, I'M JUST ADDING SOME FRESH APPLES AND SOME STALK CELERY.

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