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

[ LAUGHTER ] ♪ CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ ♪ ♪ [ THEME MUSIC PLAYING ] >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM SVALBARD IN THE HIGH NORTH -- PRETTY CLOSE TO THE NORTH POLE, ACTUALLY.

I'M ANDREAS VIESTAD.

THIS BARREN LAND, HUNDREDS OF MILES NORTH OF THE NORTHERNMOST TIP OF EUROPE, IS QUITE IMPRESSIVE, AND ALSO QUITE FRIGHTENING.

NO ONE CAN LIVE HERE... OR RATHER, NO ONE IN THEIR RIGHT MIND.

YET FOR CENTURIES, ADVENTURERS, FORTUNE HUNTERS, AND OTHER DAREDEVILS HAVE FLOCKED HERE, AND THEY SEEM TO LOVE IT.

TODAY, THE POPULATION OF SVALBARD'S CAPITAL, LONGYEARBYEN, IS AT 2,000, AND IT'S STILL INCREASING.

IT'S A MYSTERY, AND ONE THAT NOT ONLY INVOLVES HUMAN RESILIENCE, BUT ALSO, PERHAPS SURPRISINGLY, HUNGER AND THE APPRECIATION OF THE FINER THINGS IN LIFE.

A HUNTER THAT HAD WINTERED HERE FOR SEVERAL YEARS WAS ONCE ASKED "WHAT DO YOU THINK ABOUT WHEN YOU THINK ABOUT SVALBARD?"

"CHOCOLATE" WAS HIS SHORT ANSWER.

UP HERE, CHOCOLATE IS SOMETHING MORE THAN A LUXURY, IT IS A NECESSITY.

I'M GOING TO MAKE CH CHOCOLATE CAKE WITH ORANGE MARMALADE, COFFEE, AND POLAR STRAWBERRIES.

THEN WE'RE GOING TO GO HUNTING FOR THE SVALBARD GOOSE, AND I'M GOING TO PREPARE IT IN TWO DIFFERENT WAYS, AND SERVE IT WITH A VEGETABLE PUREE, BRUSSELS SPROUTS, AND APPLES.

THEN WE'LL VISIT THE ABANDONED RUSSIAN SETTLEMENT, THE PYRAMID, AND I'LL MAKE A PYRAMID-SHAPED ICE CREAM DESSERT.

THE MOST IMPORTANT RESOURCES UP HERE ARE TO BE FOUND UNDERNEATH THE SEA SURFACE, AND I'M GOING TO START OFF BY MAKING A DISH WITH SVALBARD COD AND THE NEWLY IMMIGRATED KING CRAB.

SVALBARD IS A SPECIAL PLACE.

NOT ONLY IS IT VERY, VERY FAR NORTH, BUT IT'S ALSO GOVERNED BY A SPECIAL KIND OF RULES.

NORWAY CLAIMS SOVEREIGNTY OVER THE ARCHIPELAGO, BUT FOR ALL MEMBERS OF NATIONS WHO HAVE SIGNED THE SVALBARD TREATY, THEY CAN COME HERE AND USE THE NATURAL RESOURCES FREELY.

THIS HAS TO BE MONITORED, AND WE'RE ONBOARD A COAST GUARD SHIP THAT MONITORS THE FISHERIES IN THESE WATERS.

AND WHEN THEY'RE NOT MONITORING OTHER FISHERIES, THE GUYS WILL ALSO FISH THEMSELVES.

SO, HERE WE'VE GOT LIVE COD, AND I'M GOING TO USE THAT IN MY COOKING TODAY.

AND IT'S ALWAYS REFRESHING WITH A LITTLE BIT OF COLD WATER, ISN'T IT?

AH!

[ LAUGHS ] GOT YOU!

SO, HOW DO YOU KNOW THAT THE FISH IS REALLY FRESH?

WELL, I CAN TELL YOU, YOU KNOW IT FROM THE PAIN IN YOUR ARMS.

THIS WATER IS JUST ABOVE FREEZING.

TOO COLD FOR ME, BUT IT'S PERFECT FOR CODFISH.

WE'RE JUST GOING TO SEAR IT IN THE PAN.

SEASON WITH SALT.

I USE FLAKY SEA SALT.

THERE ARE PEOPLE FROM MORE THAN 40 DIFFERENT NATIONS LIVING ON SVALBARD, BUT THERE ARE TWO MAIN GROUPS -- NORWEGIANS AND RUSSIANS.

AND YOU COULD SAY THAT CODFISH IS THE QUINTESSENTIAL NORWEGIAN FISH.

AND FROM RUSSIA, WE'VE GOT THIS VISITOR -- THE KING CRAB.

THIS IMPRESSIVE CRAB HAS A QUITE SOFT SHELL, SO YOU CAN ACTUALLY CUT THROUGH IT JUST USING A SCISSOR.

AND WHAT I THINK IS VERY NICE IS IF YOU JUST CLEAN IT OUT SO THAT YOU'VE JUST GOT THE MEAT LIKE THIS.

I'LL SEASON IT WITH A BIT OF CURRY POWDER.

I THINK THAT CURRY POWDER GOES SO WELL WITH ALL KIND OF SHELLFISH.

I'VE COOKED THE SHELL TOGETHER WITH JUST A BAY LEAF AND SOME HERBS AND A LITTLE BIT OF SHALLOT -- MADE A RICH SHELLFISH STOCK.

AND I'M GOING TO USE THAT STOCK TO COOK THE VEGETABLES.

SO, YOU DON'T NEED A SAUCE -- THE VEGETABLES ARE THE SAUCE.

I'LL START OFF WITH SOME CAULIFLOWER AND THEN CARROTS.

AND I'LL LET THAT SIMMER FOR A COUPLE OF MINUTES, BEFORE I'M ADDING PEAS AND SUGAR SNAP PEAS.

I'M JUST GOING TO ADD A LITTLE BIT OF CREAM... AND A SMALL PINCH OF SAFFRON JUST FOR COLOR.

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

MMM!

THAT IS ONE FABULOUS PIECE OF CODFISH.

THE ECOSYSTEM IN THE BARENTS SEA IS AMONG THE RICHEST, CLEANEST, AND MOST PRODUCTIVE MARITIME AREAS IN THE WORLD.

IT'S ALSO QUITE FRAGILE.

THE COAST GUARD PATROLS THE WATERS IN THIS ENORMOUS AREA, AND THE MAIN TASK IS TO PROTECT THE FISHERIES AGAINST OVER-FISHING AND ANY KIND OF ILLEGAL HARVESTING OF THE RESOURCES.

COD IS THE MOST IMPORTANT FISH IN THESE WATERS.

BUT IN ORDER TO ENSURE A HEALTHY POPULATION, IT CAN ONLY BE HARVESTED IN CERTAIN AREAS AND WITH CERTAIN TYPES OF EQUIPMENT.

TODAY IT IS IMPORTANT THAT ALL FISH SHOULD BE TRACEABLE.

[ SEAGULLS SQUAWKING ] WE'RE NOW APPROACHING THE MAIN SETTLEMENT ON SVALBARD -- LONGYEARBYEN.

BEFORE THE ADVENT OF AIR TRAVEL, YOU COULD ONLY COME HERE FROM THE MAINLAND, OR LEAVE, DURING THE SHORT, ICE-FREE SUMMER MONTHS.

THERE'S NOT JUST ONE GROUP OF PEOPLE WHO'VE DECIDED TO COME HERE TO SVALBARD.

OVER THE YEARS, THEY'VE COME IN ALL FORMS AND TEMPERAMENTS.

EXPLORERS LOOKING TO CHARTER UNMAPPED TERRITORIES.

THERE HAVE BEEN TRAPPERS LOOKING FOR VALUABLE FURS, AND WILD-EYED HERMITS, LOOKING TO GET AWAY FROM IT AND THEN THERE HAVE BEEN MINERS AND ACADEMICS AND JUST OUTDOORS-LOVING PEOPLE.

AND THEY'VE HAD ONE THING IN COMMON, AND THAT'S AN OBSESSION WITH CHOCOLATE.

IN THIS CLIMATE, CHOCOLATE WAS ONE OF THE THINGS THAT YOU COULD REALLY RELY ON.

IN OLD DAYS, YOU JUST HAD DRIED FOOD, SOMETIMES SPOILED FOOD.

BUT CHOCOLATE WOULD ALWAYS BE GOOD.

I'M GOING TO MAKE A SUPER-RICH CHOCOLATE GATEAU.

I'VE GOT ABOUT 250 GRAMS, A LITTLE MORE THAN HALF A POUND OF DARK CHOCOLATE.

AND ABOUT THE SAME AMOUNT OF COCONUT-FAT.

AND THEN, I'M GOING TO WHISK TWO EGGS...

TOGETHER WITH TWO TABLESPOONS OF SUGAR.

WHEN THIS EGG AND SUGAR MIXTURE IS QUITE LIGHT AND SMOOTH, THEN I'LL MIX IN THE CHOCOLATE, GRADUALLY.

NOW, THIS IS AN EXTRAORDINARILY RICH CHOCOLATE CAKE, BUT STILL IT HAS TO BE INTERESTING.

IT HAS TO HAVE SOMETHING MORE.

SO, I'M GOING TO MAKE IT MULTI-LAYERED.

AND THEN ONE LAYER OF CRACKERS.

ANY TYPE OF CRACKERS IS GOOD, BUT THEY SHOULDN'T BE TOO SWEET.

AND THEN SOME MARMALADE.

ONE MORE LAYER OF CHOCOLATE.

SOME JUST BASIC JELLO.

THAT'S NICE AS WELL.

MORE CRACKERS.

TOP UP WITH SOME MORE CHOCOLATE.

AND NORMALLY I WOULD TELL YOU PUT THIS IN THE FRIDGE, BUT WE'RE IN SVALBARD, AND THE UNOFFICIAL MOTTO HERE IS "NO REFRIGERATOR NEEDED."

SO, I'M JUST GOING TO LEAVE IT HERE FOR ABOUT AN HOUR OR SO, UNTIL THE CHOCOLATE FIRMS UP NICELY.

LONGYEARBYEN STARTED AS A MINING COMMUNITY, BUT MINING IS NO LONGER THE MAIN INDUSTRY HERE.

THE MOST IMPORTANT NOW IS TOURISM AND RESEARCH.

AND WHILE THE POPULATION HERE HAS CONTINUED TO GROW, THE OTHER TOWNS ON SVALBARD HAVE SEEN A DRAMATIC DROP IN POPULATION.

FOR INSTANCE, IN BARENTSBERG, FROM SEVERAL THOUSAND TO JUST A FEW HUNDRED.

THE POPULATION HERE IN LONGYEARBYEN HAS JUST PASSED 2,000.

IT MAY STILL BE QUITE SOME WAY FROM A REAL CITY, BUT TO PEOPLE LIVING ELSEWHERE ON SVALBARD, THIS IS THE REAL METROPOLIS.

NOW THE CHOCOLATE IS QUITE FIRM.

DIP IT IN HOT WATER, SO THAT IT LETS GO, AND... BEAUTIFUL.

AND, I'M GOING TO ADD TWO MORE FLAVORS -- ONE SWEET AND PERFUMED, THE OTHER ONE, QUITE BITTER.

IT'S JUST INSTANT COFFEE.

INSTANT COFFEE IS NOT VERY GOOD TO DRINK, I THINK, BECAUSE I'M TOO SNOBBISH.

BUT I THINK IT CAN BE VERY NICE TO USE IN DESSERTS.

AND THE SECOND FLAVOR IS THESE WILD STRAWBERRIES -- POLAR STRAWBERRIES.

AND THEY HAVE SUCH AN INCREDIBLE AROMA.

BUT IF YOU CAN'T FIND THEM, YOU CAN ALSO USE NORMAL STRAWBERRIES.

THIS HERE IS A REALLY DARK AND SINFUL CHOCOLATE CAKE.

YOU CAN KEEP IT IN THE FREEZER AS WELL.

YOU SHOULDN'T EAT IT ALL AT ONCE.

IS THIS THE CRAZIEST PLACE ON EARTH?

WELL, IT'S CERTAINLY ON THE LIST.

THIS IS THE TOWN "THE PYRAMIDS."

AND THE NAME REFERS TO THIS PYRAMID-SHAPED MOUNTAIN.

THIS USED TO BE ONE OF THE BIGGEST TOWNS ON SVALBARD.

AT ONE POINT, THERE WERE 1,200 PEOPLE LIVING HERE.

THIS WAS A SOVIET SETTLEMENT.

AND DURING THE COLD WAR, MANY OF THE SETTLEMENTS HERE WERE NOT JUST BECAUSE OF THE NATURAL RESOURCES.

THERE WAS A BIT OF THAT COLD WAR BRINKMANSHIP.

IF THERE WAS A BIG WESTERN PRESENCE, WELL, THEN THE SOVIET PRESENCE GREW A LITTLE BIT BIGGER.

AND THEN THE WESTERN SETTLEMENT GREW A LITTLE BIGGER.

WELL, AFTER THE COLD WAR WAS OVER, THIS SETTLEMENT WAS COMPLETELY LEFT.

IT LOOKS LIKE IT HAS BEEN ABANDONED IN A HURRY.

YOU CAN SEE A FLOWER POT IN THE WINDOW, AND THERE'S A BALL IN THE SPORTS ARENA, AND PYRAMID-SHAPED OVENS JUST LAYING AROUND.

AND TOOLS AND TOYS -- AND THEN AN ARCTIC FOX RUNNING AROUND.

IT IS QUITE SPOOKY.

IT LOOKS LIKE AN ACTION MOVIE, OR PERHAPS A HORROR MOVIE WAITING TO BE SHOT.

IN THE BIBLE OF FRENCH CUISINE, ESCOFFIER'S BIG COOKBOOK, THERE ARE TWO RECIPES CALLED NORWEGIAN.

ONE IS NORWEGIAN ORANGES, WHICH IS KIND OF STRANGE SINCE THERE ARE NO ORANGES IN NORWAY.

AND THE OTHER ONE IS NORWEGIAN OMELET.

I THOUGHT IT WOULD BE APPROPRIATE TO MAKE ERE, UNDERNEATH THIS PYRAMID-SHAPED MOUNTAIN BECAUSE IT CONSISTS OF PYRAMID-SHAPED ICE CREAM ON TOP OF A PIECE OF SPONGE CAKE.

AND I'M GOING TO SERVE IT WITH A NORTHERN NORWEGIAN DELICACY, NAMELY CLOUDBERRIES, IN A LIGHT SYRUP.

BUT YOU CAN ALSO USE OTHER BERRIES OR FRUITS IF YOU WANT.

AND THE GREAT THING IS IF YOU'RE A LITTLE BIT GENEROUS WITH THE SYRUP, THE SPONGE CAKE WILL SOP UP THE JUICES AND BE MUCH MORE INTERESTING.

AND THEN, THIS ENTIRE THING IS COVERED IN MERINGUE.

THE EGG WHITES AND SUGAR HAS BEEN WHIPPED UNTIL IT'S LIKE THIS.

IT HAS A KIND OF SNOW-LIKE TEXTURE.

AND, I THINK, THAT'S PROBABLY WHY ESCOFFIER THOUGHT OF NORWAY WHEN HE THOUGHT OF THIS DISH.

YOU SHOULD COVER THE ICE CREAM IN A LAYER OF MERINGUE ABOUT THIS THICK, WHICH WILL INSULATE IT WHEN YOU BAKE IT IN THE OVEN.

AND IT SHOULD BE BAKED AT ABOUT 350° FAHRENHEIT, 175° CELSIUS FOR ABOUT SEVEN MINUTES.

I'M JUST GOING TO USE A BURNER LIKE THIS.

MMM!

AND IT'S SUCH A FUN DESSERT.

IT'S LIKE ROASTING MARSHMALLOWS OVER A BONFIRE, AND FINDING OUT THAT THERE'S ICE CREAM INSIDE.

I'VE ALWAYS FOUND THE NAME "LONGYEARBYEN" TO BE VERY APPROPRIATE.

FOR THE PEOPLE LIVING HERE, THE YEAR MUST INDEED SEEM VERY LONG, WHEN WINTER STARTS, WELL, JUST ABOUT NOW -- IN AUGUST -- AND THEN IT LASTS UNTIL WELL INTO JUNE, EVEN JULY.

HOWEVER APPROPRIATE, THAT'S NOT HOW THE TOWN GOT ITS NAME.

YOU SEE, THIS AREA IS FULL OF COAL, AND IN 1905, THE AMERICAN INDUSTRIALIST JOHN MONROE LONGYEAR ESTABLISHED A MINE HERE, AND HE ALSO NAMED THE TOWN AFTER HIMSELF.

AND HE REALLY HATED IT HERE.

HE PARTICULARLY DISLIKED HIS NORWEGIAN WORKERS.

HE FOUND THEM RUDE, ROUGH, AND THEY DRANK TOO MUCH.

THE WORKERS IN THEIR TURN, REALLY HATED THE MINING COMPANY, AND THEY HATED THE FOOD THEY GOT SERVED.

IN 1925 AND 1926, THERE WERE FOUR STRIKES.

IN NOVEMBER, THEY HAD A STRIKE AGAINST SPOILED HALIBUT.

IN FEBRUARY, AGAINST SPOILED ARGENTINEAN BEEF.

THEN IN MARCH, AGAINST RYE BREAD.

AND THEN, FINALLY, ALSO IN MARCH, THE BIG STRIKE TO HAVE MORE SAUSAGES ON THE MENU.

THE SAUSAGE STRIKE OF 1926 BECAME SOMEWHAT OF A TURNING POINT.

AND, TODAY, LONGYEARBYEN IS -- IF NOT A GASTRONOMIC DESTINATION IN ITSELF -- THEN AT LEAST A TOWN THAT CAN PRIDE ITSELF ON SEVERAL GOOD RESTAURANTS.

[ DOGS BARKING ] DURING WINTER, YOU CAN GO WHEREVER YOU WANT TO GO HERE ON SVALBARD, USING A SNOWMOBILE OR A DOGSLED.

BUT NOW DURING SUMMER, IF A MAN, HIS DOGS, AND HIS BODYGUARD WANT TO GET OUT, THEY HAVE TO KEEP TO THE ROADS.

THE TUNDRA IS TOO FRAGILE TO DRIVE ON.

A FRIEND OF MINE WHO'S WINTERED ON SVALBARD ON SEVERAL OCCASIONS AND WHO HAS A SMALL HUNTING CABIN HERE TOLD ME THAT IF YOU'RE GOING TO SPEND THE NIGHT IN A HUNTING CABIN, DON'T SLEEP NEXT TO THE WINDOW.

AND I THOUGHT THAT WAS PRETTY CRYPTIC ADVICE -- BUT THEN HE EXPLAINED.

WHEN YOU COME TO YOUR CABIN, YOU WILL BRING FOOD WITH YOU, AND DIFFERENT SMELLS.

AND IF THERE'S A POLAR BEAR AROUND, HE WILL PICK UP THAT SCENT, AND HE WILL COME IN, AND PERHAPS HE WILL BREAK IN THROUGH THE WINDOW.

AND THEN YOU WILL BE VERY, VERY HAPPY IF YOU STAY A FEW FEET AWAY FROM THAT CLAW.

IN THE EARLY MORNING HOURS IS THE BEST TIME TO GO HUNTING FOR GEESE.

WHEREAS FIREARMS ARE SUBJECT TO CONTROVERSY IN MANY PARTS OF THE WORLD, AND PEOPLE TALK ABOUT THEIR RIGHT TO BEAR ARMS, WELL, HERE ON SVALBARD, IT'S KIND OF DIFFERENT.

YOU'RE ACTUALLY NOT ALLOWED TO LEAVE THE SETTLEMENTS WITHOUT A GUN.

BECAUSE GUNS ARE NOT JUST FOR HUNTING, LIKE WE'RE GOING TO DO TODAY.

THEY'RE ALSO NECESSARY TO PROTECT YOURSELF AGAINST POLAR BEARS.

THEY ARE VERY UNPREDICTABLE.

IF THEY TURN UP HERE IN THE MIDDLE OF SUMMER, THEY ARE LIKELY TO BE QUITE HUNGRY AND QUITE DESPERATE, AND THEN YOU'RE GOING TO NEED A GUN.

OVER THERE, WHERE YOU SEE THE SHADOW, THERE ARE THREE OR FOUR GEESE.

AND, IF WE SNEAK UP, BOTH OF US, WE'LL PROBABLY SCARE THEM OFF, SO I'M GOING TO WAIT HERE AND HE'S GOING TO SEE IF HE CAN CATCH THEM.

OKAY.

WHEN YOU COOK BIRDS, PARTICULARLY GAME BIRDS LIKE GOOSE OR GROUSE, YOU'VE GOT TO THINK OF THEM AS TWO DIFFERENT ANIMALS WITHIN ONE BODY.

THE BREAST IS SUCCULENT, IT'S TENDER, BUT IF YOU COOK IT TOO MUCH, THEN IT BECOMES REALLY DRY AND TOUGH.

WHEREAS, THE LEG IS INCREDIBLY FLAVORFUL, BUT ALSO INCREDIBLY TOUGH UNLESS YOU COOK IT A LOT.

SO, I'M GOING TO PREPARE THE GOOSE IN TWO DIFFERENT WAYS.

I'VE COOKED THE LEGS IN RED WINE AND A LITTLE BIT OF PORT.

AND I'VE COOKED IT FOR A LONG, LONG TIME -- FOR ABOUT AN HOUR AND A HALF.

AND, AS YOU SEE, NOW IT'S REALLY, REALLY TENDER AND NICE.

WHAT I'M GOING TO DO WITH THE BREAST IS THE EXACT OPPOSITE.

IN THE LAST MINUTE, I'M JUST GOING TO SEAR IT IN THE PAN WITH SOME SPICES.

I'M GOING TO SERVE THEM WITH A VEGETABLE PUREE, CONSISTING OF BROCCOLI, FENNEL, AND THOSE MUCH HATED, AND MUCH LOVED BRUSSELS SPROUTS.

I'M GOING TO COOK IT IN GAME STOCK, BUT YOU CAN USE CHICKEN STOCK AS WELL.

AND NOW THE VEGGIES ARE DONE, AND THEY WILL NEED TO BE PUREED.

I WANT TO MAKE A FAIRLY COARSE PUREE.

AND I THINK IT'S NICE TO ADD A LITTLE BIT OF CHEESE -- SOME HARD CHEESE -- A PARMESAN-STYLE CHEESE, OR YOU CAN EVEN USE A REALLY, REALLY WELL-MATURED CHEDDAR OR GOUDA CHEESE.

AND THEN, A GOOD LUMP OF BUTTER IS NECESSARY AS WELL.

AND A LITTLE BIT OF NUTMEG.

AS FOR THE GOOSE BREASTS, IF YOU'RE IN DOUBT, DO AS LITTLE AS POSSIBLE.

JUST SEAR THEM IN BUTTER WITH SALT AND PEPPER.

I'M GOING TO DO A LITTLE BIT MORE BY ADDING A HINT OF CINNAMON AND A FEW CORIANDER SEEDS.

AND THE LAST KIND OF SWEET SPICE IS A JUNIPER BERRY -- JUST ONE.

I'M GOING TO USE TWO STONES.

AND THAT'S A NICE THING TO REMEMBER, THAT IF YOU DON'T HAVE A PESTLE AND MORTAR, THAT'S A GREAT WAY TO GRIND SPICES, OR TO GRIND ANYTHING ACTUALLY.

AND THEN, A LITTLE BIT OF SUGAR.

SALT... AND PEPPER, BLACK PEPPER.

I'LL JUST ROLL THE BREASTS IN THAT SPICE MIXTURE AND ADD TO THE PAN.

THE BREASTS HAVE FRIED IN THE PAN FOR ABOUT SIX MINUTES, AND THEY WILL STILL BE QUITE RARE IN THE MIDDLE.

BUT I THINK THAT'S NICE WITH SUCH FINE MEAT.

AND INSTEAD OF DEGLAZING THE PAN, I'M GOING TO FRY SOME BRUSSELS SPROUTS THAT I'VE ALREADY BLANCHED, AND SOME APPLES AS WELL.

AND THEY WILL SOP UP SOME OF THE FLAVOR FROM THE PAN WHILE THE BREASTS REST.

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

GARNISH WITH A FEW LINGONBERRIES.

YOU CAN ALSO USE CRANBERRIES, WHICH IS REALLY NICE WITH ALL KINDS OF POULTRY AND GAME BIRDS.

>> FOR MORE INSPIRATION ABOUT SCANDINAVIAN DESTINATIONS AND FOOD, VISIT OUR WEB SITE, NEWSCANCOOK.COM.

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

[ LAUGHTER ] ♪ CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ ♪ ♪