>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PYING ] [ FUNKY MUSIC PLAYING ] [ THEME MUSIC PLAYING ] >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM OSLO.

I'M ANDREAS VIESTAD.

OSLO IS THE CULINARY CENTER OF NORWAY, ALMOST BY DEFAULT.

IT IS THE CAPITAL, IT'S THE BIGGEST CITY.

THIS IS WHERE THE MICHELIN STARS SHINE, AND WHERE YOU FIND THE MOST EXCLUSIVE SHOPS WITH PRODUCE FROM ALL OVER THE COUNTRY AND ALL OVER THE WORLD.

BUT THIS PROGRAM IS NOT ABOUT THE FINER SHORES OF GASTRONOMY, IT'S ABOUT EVERYDAY LIFE AND THE FOOD WE EAT EVERY DAY -- OUR DAILY BREAD.

FEW PEOPLE EAT AS MUCH BREAD AS SCANDINAVIANS.

MOST PEOPLE EAT IT FOR BREAKFAST AND FOR LUNCH.

IN FACT, THERE IS A SAYING THAT IF THE BREAD IS NOT GOOD, THEN LIFE IS NOT GOOD.

I'M GOING TO START OFF BY SHARING MY FAVORITE BREAD RECIPE WITH YOU.

IT'S A QUITE DARK BREAD, MADE WITH WHOLE MEAL FLOUR, RYE, AND BEER, AND IT'S BAKED IN A POT.

AND, OF COURSE, WE DON'T EAT THE BREAD JUST PLAIN, WE ALWAYS EAT ITCCOMPANIED BY SOMETHING -- BY CHEESE, BY HAM, OR A SPREAD OF SOME KIND.

I'M GOING TO MAKE ONE OF THE FAVORITE SCANDINAVIAN SPREADS, A RUSTIC LIVER PATé THAT CAN ALSO BE SERVED AS A DISH OF ITS OWN.

AND I'M GOING TO MAKE BOILED HAM THAT CAN BE SERVED BOTH AS A GRAND MEAL OF ITS OWN, OR EATEN SIMPLY WITH BREAD AS A PART OF YOUR LUNCH PACK.

WE'LL ALSO GO FORAGING FOR WILD PLANTS IN OSLO WITH ESBEN HOLMBOE, CHEF AT OSLO'S FINEST RESTAURANT, MAAEMO.

I'M GONNA SHARE MY FAVORITE BREAD WITH YOU.

IT'S A QUITE DARK SCANDINAVIAN BREAD.

AND HERE I HAVE 350 GRAMS, THAT'S THREE QUARTERS OF A POUND, OF WHOLE GRAIN ORGANIC WHEAT.

150 GRAMS OF RYE -- THAT'S A THIRD OF A POUND.

AND YEAST.

I'M NOT USING TOO MUCH YEAST, I'M USING A SCANT TEASPOON OF DRY YEAST.

AND I'LL COMPENSATE THAT WITH USING A LOT OF TIME AND LETTING IT HAVE TIME TO DEVELOP.

THAT IS INCREDIBLY IMPORTANT FOR FLAVOR.

AND THEN I ADD WATER -- IN THIS CASE, CARBONATED WATER, SIX DECILITERS, OR TWO AND A HALF CUPS.

I WANT LITTLE BIT OF MALTY FLAVOR AS WELL, SO I'M ADDING SOME BEER.

THREE AND A HALF DECILITERS, THAT'S ONE AND A HALF CUPS, AND THAT MEANS ONE GLASS FOR ME... AND THE REST FOR THE BREAD.

AND THEN I STIR IT ALL TOGETHER UNTIL IT'S A LOOSE BATTER, BEFORE I ADD SIFTED ALL-PURPOSE FLOUR.

HERE I HAVE 700 GRAMS, THAT'S ABOUT ONE AND A HALF POUNDS.

AND THEN ABOUT ONE TABLESPOON OF SALT.

AND I STIR THAT INTO THE SIFTED FLOUR.

AND THEN I JUST PUT IT IN THE MIXER.

HERE COMES THE BRILLIANT PART.

ALL OF THE WORK IS NOW DONE.

AND I TYPICALLY MAKE THIS DOUGH IN THE MORNING, AND THEN I BAKE IN THE EVENING.

HERE I HAVE ONE DOUGH THAT I MADE ALMOST 24 HOURS AGO.

AND AS YOU, SEE IT LOOKS REALLY NICE NOW.

I'M GOING TO BAKE THIS BREAD IN A POT, AND I'VE PREHEATED THIS REALLY THICK ENAMELED POT.

I'M ADDING A BIT OF RYE FLOUR JUST SO IT WON'T STICK.

I ADD THE LID... AND I'LL KEEP IT ON FOR THE FIRST 35 TO 40 MINUTES.

IN THE OVEN.

IT'S 225 CENTIGRADE -- THAT'S 450 FAHRENHEIT.

SO, IT'S QUITE HOT, AND I'LL LEAVE THE BREAD FOR ABOUT ONE HOUR.

AFTER 35 MINUTES, TAKE OFF THE LID AND PUT THE POT BACK INTO THE OVEN FOR ANOTHER 25 MINUTES TO MAKE A NICE CRUST.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE... OUR ILY BREAD IS A FUNDAMENTAL PART OF LIFE.

BUT THE BREAD IS NEVER EATEN JUST BY ITSELF.

SCANDINAVIANS ARE THOSE WHO EAT MOST BREAD IN THE WORLD, AND NO ONE EATS MORE SPREAD THAN NORWEGIANS.

I THINK ONE OF THE MOST TYPICAL IS THIS, A LIVER SPREAD OR LIVER PATé.

IT'S REALLY KIND OF WORKING MAN'S FOOD.

IT'S CHEAP, AND IT'S HEALTHY, AND IT IS INCREDIBLY TASTY.

AND IT'S KIND OF LIKE A FRENCH PATé, BUT IT'S MUCH, MUCH SIMPLER TO MAKE.

EVERY SUMMER I RAISE A PIG, AND WHEN THE PIG HAS BEEN SLAUGHTERED, I MAKE LIVER PATé.

AND THE RECIPE IS INCREDIBLY SIMPLE.

IT'S ONE LIVER, ONE HEART, AND ONE JOWL.

WELL, I'VE ADAPTED THIS RECIPE SO THAT IT WORKS FOR THOSE DAYS WHEN YOU HAVEN'T SLAUGHTERED A PIG, AS WELL.

AND I START OF WITH 500 GRAMS, THAT'S A LITTLE MORE THAN A POUND, OF MINCED LIVER.

AND THEN HEART, 150 GRAMS, THAT'S A THIRD OF A POUND.

300 GRAMS, THAT'S TWO-THIRDS OF A POUND, OF MINCED PIG JOWL.

AND IF YOU CAN'T FIND PIG JOWL, JUST USE A MIXTURE OF LARD AND MINCED PORK.

AND, OF COURSE, YOU HAVE TO SEASON THIS A LITTLE BIT WITH ONION -- ONE WHOLE WHITE ONION, CHOPPED, THAT I'LL FRY IN BUTTER.

USE MODERATE TO LOW HEAT.

I'M ALSO GONNA FLAVOR WITH GINGER.

EVEN IN OLD NORWEGIAN RECIPES, THERE IS AN ELEMENT OF GINGER INVOLVED, NORMALLY POWDERED GINGER, BUT I USE FRESH.

AND IT'S QUITE NORMAL TO ADD A FEW ANCHOVY FILLETS TO THE MIXTURE.

I'M ALSO ADDING SOME HONEY, JUST A LITTLE HINT OF SWEETNESS.

A SPLASH OF APPLE CIDER VINEGAR.

I'LL JUST LET THIS SIMMER 30 SECONDS OR SO.

MILK, TWO DECILITERS -- A LITTLE LESS THAN ONE CUP.

AND ABOUT HALF A CUP, LITTLE MORE THAN ONE DECILITER, OF NORMAL, ALL-PURPOSE FLOUR.

SALT -- A LITTLE LESS THAN ONE TABLESPOON, AROUND TEN GRAMS.

YOU DON'T HAVE TO PUREE IT FOR A LONG, LONG TIME.

IT SHOULD HAVE SOME TEXTURE TO IT.

WE'RE NOT LOOKING FOR A FINE FRENCH PATé, WE ARE LOOKING FOR A DISH WITH A BIT MORE TEMPERAMENT TO IT.

WHEN YOU MAKE YOUR OWN LIVER PATé, ALWAYS MAKE A LITTLE MORE THAN YOU NEED FOR THE COMING WEEK.

SO THIS IS WHAT I'M GOING TO EAT THE NEXT FEW DAYS, AND THESE TWO, I'LL JUST POP THEM IN THE FREEZER, AND THEY KEEP FOR A LONG, LONG TIME.

THEN I CAN JUST TAKE THEM OUT A DAY A HEAD, PUT THEM IN THE FRIDGE, AND THEN BAKE THEM IN THE MORNING, AND I'LL HAVE WARM, FRESHLY-BAKED LIVER PATé FOR SUNDAY BREAKFAST.

THE LIVER PATé SHOULD BAKE FOR ONE HOUR AT A 175 CENTIGRADE, THAT'S 350 FAHRENHEIT.

OSLO IS NORWAY'S CAPITAL AND ITS BIGGEST CITY.

IT'S ALSO A CITY IN TREMENDOUS GROWTH.

BUT THEN THERE IS NATURE.

THE CITY IS SURROUNDED BY THE FJORD ON ONE SIDE, AND THE FOREST ON THE OTHER SIDE.

AND NATURE IS ALSO WITHIN.

THERE IS A RIVER CUTTING THROUGH THE CITY, AND IT'S FULL OF GREEN POCKETS EVERYWHERE.

SEVERAL TIMES A WEEK, ESBEN HOLMBOE BANG AND THE OTHER CHEFS AT RESTAURANT MAAEMO GO FORAGING IN THE MANY PARKS IN AND SURROUNDING OSLO.

>> Bang: HERE IS SOME FLOWERS THAT WE USE A LOT AT MAAEMO.

>> Viestad: VIOLETS, YEAH?

>> Bang: YEAH, THESE ARE TYPE OF VIOLETS, HAS A REAL HONEY LIKE FLAVOR.

IT GOES VERY WELL WITH SHARP TONES, LIKE RAMSONS.

>> THEY'RE SO BEAUTIFUL!

>> YEAH, IT'S ALMOST A SHAME TO EAT THEM, YES.

>> HERE IS SOMETHING EDIBLE.

>> YEAH.

>> THIS IS GARLIC MUSTARD, HUH?

>> YES, WE LIKE IT BECAUSE OF THE BITTER-SWEETNESS TO IT, AND THE MUSTARD TONES AND HORSERADISH.

>> IT TASTES A LOT LIKE MUSTARD AND A LITTLE BIT LIKE THE SHARPNESS IN A GARLIC, BUT WITHOUT THE ONION-LIKE FLAVOR.

HERE WE'VE COME ACROSS A SMALL FIELD WITH WHAT IS PERHAPS THE MOST USEFUL OF THESE WILD HERBS AND PLANTS -- RAMSON.

RAMSON IS KIND OF LIKE A WILD GARLIC.

AND YOU CAN EAT EVERYTHING ON THE PLANT -- YOU CAN EAT THE GREEN LEAVES, AND YOU CAN ALSO EAT THE FLOWERS, EITHER THE UNOPENED BUDS LIKE THESE, OR LATER ON IN THE SEASON, THE LOVELY WHITE FLOWERS.

AND THIS HERE IS WOOD SORREL.

>> Bang: IT'S A VERY COMMON NORDIC HERB.

>> IT HAS A FANTASTIC ACIDITY.

WE DON'T HAVE LEMON IN SCANDINAVIA.

>> SO, INSTEAD OF USING LEMON OR LIME, YOU CAN USE WOOD SORREL.

>> AND I THINK THAT...

IT'S INTERESTING HOW -- HOW, SORT OF, MODERN GASTRONOMY IS ALSO ABOUT CREATING SOME LIMITATIONS ON YOUR OWN COOKING.

>> YOU NEED -- YOU NEED TO HAVE YOUR LIMITATIONS FOR YOUR CUISINE, BECAUSE OTHERWISE IT WILL NEVER TRIGGER AN IDENTITY OR TRIGGER A CREATIVE PROCESS IN THE KITCHEN.

SO IT'S VERY IMPORTANT YOU HAVE THESE LIMITATIONS, SO YOU'RE FORCED TO THINK CREATIVE.

>> Viestad: AND HERE I HAVE A BIRCH THAT IS WORKING FOR ME, I'M COLLECTING SAP.

AND YOU CAN DO SOME INTERESTING THINGS WITH THAT.

AND HERE I HAVE ABOUT HALF A LITER, THAT'S TWO CUPS, OF BIRCH SAP THAT I'VE REDUCED.

SO, NOT QUITE TO SYRUP, BUT IT'S STILL QUITE SWEET.

>> VERY SWEET, VERY SWEET.

>> AND ANOTHER THING THAT IS VERY SEASONAL IS DUCK EGGS.

THEY HAVE A KIND OF BIGGER, ROUNDER FLAVOR.

SO, I THOUGHT THAT WE SHOULD JUST HAVE COUPLE ODUCK EGGS AND MAKE A SMALL SALAD WITH WHAT WE FOUND.

>> LET'S DO IT.

>> SHALL WE START WITH THE RAMSON?

I'M NOT AFRAID OF GARLIC.

>> YOU'RE NOT AFRAID OF GARLIC?

>> OR GARLICKYLAVORS, ARE YOU?

>> NO, I LIKE IT VERY MUCH.

RAMSON IS ONE OF MY ALL TIME FAVORITE HERBS.

>> AND THEN HERE WE HAVE SOME RAMSON OIL.

YOU'RE LUCKY ENOUGH TO FIND RAMSON, YOU CAN MAKE IT LAST MUCH, MUCH LONGER ST BY MIXING IT WITH OIL, AND IT WILL KEEP FOR MONTHS OR EVEN A YEAR.

SO, WE'RE JUST MIXING A LITTLE BIT OF THAT IN, AND A LITTLEIT OF THAT SWEET, REDUCED BIRCH SAP.

I HOPE YOU LIKE YOUR EGGS RUNNY.

>> YEAH, I CERTAINLY DO.

>> SO, A LITTLE BIT OF SALT... AND -- >> I CAN DO THE SALAD.

>> THAT'S YOUR SPECIALTY, ISN'T IT?

[ BANG LAUGHS ] >> Bang: SALADS?

>> NO, BUT I THINK, MAKING FOOD LOOK NICE ON A PLATE, HUH?

>> MAYBE.

>> CAN YOU SEE WHAT THIS IS?

>> ELDERBERRIES.

>> ELDERBERRIES, YES.

AND THIS IS NOT PICKED HERE, THIS IS PICKED IN THE PARK ADJACENT TO THE ROYAL CASTLE, SO I'M NOT SURE WHETHER I'M ALLOWED TO PICK IT.

>> THE ROYAL GUARD IS COMING ANY MINUTE NOW.

>> YEAH, THE ROYAL GUARD CAN COME.

BUT, I MEAN, IT HAS A VERY, VERY INTERESTING FLAVOR.

ALMOST LIKE CAPERS.

>> SOME NORDIC CAPERS.

>> AND SOME MORE OF THE WILD SORREL, PERHAPS?

>> YEAH, THE -- ESPECIALLY THE FLOWERS, IF YOU CAN FIND SOME OF THAT.

>> AND HERE -- VIOLETS, YEAH?

THEY'RE SO BEAUTIFUL.

SHALL WE TASTE?

>> YES.

THIS WAS GOOD.

>> IT'S NOT LIKE THERE IS ANYTHING LACKING, IT'S NOT LIKE YOU WISH WE HAD SOME ARUGULA OR SOME OLIVE OIL OR SOME LEMON JUICE OR... >> NO, BUT THIS IS THE NORDIC FLAVOR, OR NORWEGIAN FLAVORS, I CAN SAY.

>> AND YOU'RE HEADING BACK TO THE KITCHEN?

>> I'M GOING BACK NOW.

>> ARE YOU GONNA BE DRESSED LIKE THAT?

>> I'M CHANGING INTO CHEF'S WHITE, I THINK.

>> Viestad: YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE...

BREAD, BUTTER, AND LIVER PATé, WITH ROWANBERRY JELLY, WOOD SORREL, AND RAMSON.

MAAEMO IS NORWAY'S BEST RESTAURANT, AND THAT'S NOT JUST MY OPINION.

RIGHT AFTER IT WAS OPENED, IT WAS REWARDED WITH TWO MICHELIN STARS AND ECSTATIC REVIEWS.

AND WHAT SETS THE RESTAURANT APART IS NOT THE THICKNESS OF THE SAUCES AND LUXURY INGREDIENTS LIKE TRUFFLE AND CAVIAR, BUT SIMPLE FLAVORS AND THE EXPERIENCE OF A UNIQUE CLOSENESS TO NATURE.

AND TODAY, MUCH OF THE FOOD ISN'T EVEN BOUGHT -- MORE AND MORE OF IT IS FORAGED IN OSLO.

BREAD IS EVERYDAY FOOD, BUT IT'S ALSO FOOD FOR FINER OCCASIONS AND FINER ESTABLISHMENTS, LIKE HERE AT THE VENERABLE THEATER CAFE.

HERE THE SANDWICHES ARE DRESSED UP, SOMETIMES SO MUCH THAT YOU CAN'T EVEN SEE THE BREAD UNDERNEATH.

THIS IS WHAT A REAL NORWEGIAN SMORGASBORD IS SUPPOSED TO LOOK LIKE.

NORWEGIANS ARE PASSIONATE ABOUT THE BREAD THEY EAT, AND NOT LEAST THE SPREAD THEY EAT WITH IT.

AND NOWHERE IS THAT MORE CLEAR THAN WHEN IT COMES TO BOILED HAM.

IT'S WHAT MOST NORWEGIANS HAVE WITH THEIR LUNCH PACK, BUT IT'S ALSO A DISH THAT HAS A SORT OF NOBLE HERITAGE -- IT'S WHAT RICH PEOPLE USED TO SERVE ON REALLY GRAND OCCASIONS.

AND THE GOOD THING IS THAT, IF YOU MAKE IT YOURSELF, YOU ACTUALLY GET BOTH THOSE THINGS IN ONE.

YOU GET A FANTASTIC MEAL, AND THEN YOU GET SOMETHING THAT YOU CAN HAVE WITH YOUR LUNCH PACK FOR DAYS, EVEN WEEKS AFTER THAT.

I'LL START OFF BY ADDING THE HAM TO A LIGHTLY SALTED BRINE.

HERE I'VE GOT ABOUT FIVE QUARTS, FIVE LITERS OF WATER, TO WHICH I'M ADDING ABOUT 10% OF SALT, SO THAT'S 500 GRAMS OF SALT, A LITTLE MORE THAN A POUND.

3% OF SUGAR -- SO, THAT'S 150 GRAMS, THAT'S A THIRD OF A POUND.

I'M ALSO SEASONING THIS BRINE WITH A LITTLE BIT OF MUSTARD, MUSTARD SEEDS, AND CARAWAY, THAT GROWS WILD IN LARGE PARTS OF NORWAY.

I'LL ADD THE HAM.

AND I'LL LEAVE IT IN A COOL PLACE FOR 24 HOURS.

WHEN YOU BOIL THE HAM, IT'S DIFFICULT TO SAY ACTLY HOW MUCH TIME IT SHOULD TAKE.

FOR ME IT TAKES ABOUT TWO AND A HALF HOURS.

BUT THE ONLY PRECISE MEASUREMENT IS A MEAT THERMOMETER LIKE THIS.

I NORMALLY SET IT AT 72° CELSIUS OR A LITTLE MORE THAN 160 FAHRENHEIT.

[ AIR HORN BLASTING, THERMOMETER BEEPING ] AND THIS ALARM IS A MEASLY LITTLE THING, SO WE'VE HAD ALL THE BOATS OUT IN THE HARBOR ALSO SOUND AN ALARM WHEN THE CORE TEMPERATURE REACHES A LITTLE MORE THEN 160 FAHRENHEIT, OR 72 CENTIGRADE.

THEN I HAVE TO REMOVE THE SKIN.

THE TRADITIONAL WAY TO SERVE HAM IS WITH A HONEY AND MUSTARD GLAZE.

HERE I HAVE HEATHER HONEY FROM NORWAY, AND IT'S PARTICULARLY RICH AND AROMATIC.

IT'S MY FAVORITE.

AND THEN I USE A RELATIVELY COARSE, RELATIVELY STRONG MUSTARD, BUT TOGETHER WITH THE HONEY IT BECOMES MORE ROUNDED OFF AND NOT TOO STRONG.

I'M GONNA USE SOME OF THE SAME SPICES THAT I USED EARLIER -- MUSTARD.

AND WHEN YOU USE MUSTARD SEEDS, THEY DON'T TASTE PRECISELY AS THE MUSTARD DOES, THEY GOT A LITTLE MORE BITE TO THEM.

CARAWAY.

I ALWAYS MAKE SURE TO GET SOME OF THE GLAZE HERE ON THE BACK SIDE AS WELL, INTO THE SMALL CRACKS AND CREVICES.

BEFORE THE HONEY RUNS OFF, I'M ADDING BREAD CRUMBS.

I'LL JUST ADD A LITTLE MORE CARAWAY, WHOLE CARAWAY.

I THINK THAT GIVES IT MORE CHARACTER.

THE LAST THING THAT REMAINS IS JUST TO BROWN THE CRUST IN THE OVEN.

I'VE SET MY OVEN TO 200° CELSIUS, 400 FAHRENHEIT.

THE TYPICAL WAY TO SERVE THE HAM IS WITH "SURKAL," WHICH IS A TYPE OF NORWEGIAN SAUERKRAUT.

YOU'LL FIND A DETAILED RECIPE ON OUR WEB SITE AT NEWSCANCOOK.COM.

MY MAIN TWIST IS THAT I'M ADDING SOME BLACKCURRANTS AS WELL.

AND BY ADDING BLACKCURRANT, YOU ADD A NEW DIMENSION TO THE CABBAGE.

IT'S NOT JUST CABBAGEY AND SOUR AND SWEET, IT HAS THIS ROUND BERRY FLAVOR, AND OF COURSE, A MUCH, MUCH NICER COLOR.

AND SOME OVEN-BAKED, SLICED POTATOES.

HERE IT IS, THE STUFF THAT OLD-FASHIONED NORWEGIAN FEASTS WERE MADE OF.

THIS IS REALLY QUITE HEAVY FOOD, LIKE MANY OF THE KIND OF CELEBRATORY DISHES OF ANCIENT TIMES ARE.

BUT I THINK THAT WITH THOSE BLACKCURRANTS, THERE IS AN ELEMENT OF FRESHNESS THERE, ALSO.

AND THAT REALLY HELPS TO MODERNIZE IT, BUT ALSO MAKE IT MUCH, MUCH MORE PALATABLE.

AND ONCE THE PARTY IS OVER, IF YOU DIDN'T INVITE TOO MANY GUESTS, THEN THERE WILL STILL BE HAM LEFT OVER.

AND THAT CAN BE EATEN AS A MORE EVERYDAY MEAL, AND THAT'S WHAT I'M GOING TO DO NOW.

I'M GOING TO SHARE IT WITH THE CREW.

[ VIESTAD SPEAKING NORWEGIAN ] >> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEB SITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ] [ FUNKY MUSIC PLAYING ]