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.

[ THEME MUSIC PLAYING ] >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING."

I'M IN MORGEDAL, WELL IN TELEMARK, AND THIS IS THE MOUNTAIN HEARTLAND OF SOUTHERN NORWAY.

AND I'M TINA NORDSTROM.

TELEMARK IS KNOWN FOR ITS UNIQUE NORWEGIAN DIALECT, BEAUTIFUL MOUNTAINS, DEEP VALLEYS, AND OF COURSE THE WINTER ACTIVITIES.

AND IN THE PAST, THIS PART OF THE COUNTRY WAS KIND OF A REMOTE PLACE FAR AWAY FROM THE CAPITAL CITY, AND TRAVELING WAS TRICKY, ESPECIALLY DURING WINTER.

SO WHAT BETTER WAY TO GET AROUND IN DEEP SNOW THAN ON SKIS.

IN TODAY'S PROGRAM I WILL TRY ALL KINDS OF DIFFERENT WINTER ACTIVITIES, AND OF COURSE I'LL COOK FOR YOU.

I'LL START BY BAKING MY OWN BREAD OVER AN OPEN FIRE, MAKING A PACKED LUNCH NORWEGIAN STYLE, ESPECIALLY FOR SKIERS AND HIKERS.

AND THEN I PREPARE SAUSAGES IN A THERMOS TO GO.

SINCE TELEMARK IS A PLAYGROUND FOR ANYONE WHO LOVES ALL KINDS OF WINTER ACTIVITIES, I'LL COOK A HEARTY SOUP WITH MEATBALLS, WHICH WILL WARM YOU UP AFTER A LONG DAY OF SKIING.

AND TO TOP IT OF, I'LL MAKE A DESSERT USING A REAL NORWEGIAN CHOCOLATE CLASSIC THAT WILL MAKE ALL CHOCOLATE LOVERS BEG FOR MORE.

I'M EXHAUSTED.

DID YOU KNOW THAT SLALOM IS ORIGINALLY A NORWEGIAN WORD DERIVED HERE FROM TELEMARK?

"SLA" MEANS SLOPE OR HILL, AND "LOM" MEANS THE TRAIL THAT YOU'RE MAKING WHEN YOU'RE SKIING DOWN THE HILL.

YOU KNOW, LEFT, RIGHT, LEFT, RIGHT.

NOW YOU KNOW.

OKAY, HERE WE GO WITH SOME LOVELY COOKING.

BUT BEFORE WE START, YOU JUST HAVE TO LOOK AT THIS.

LOOK AT THE SCENERY.

IT'S SPECTACUL I HAVE TO SAY THAT THIS COUNTRY IS REALLY SHOWING ITSELF FROM THE BEST SIDE, ISN'T IT?

IT'S GORGEOUS.

HMM, NORWAY.

I LIKE THAT.

WELL, OFF WE GO.

SO, UM... WELL, I BROUGHT SOME STUFF IN MY BACKPACK.

I HAVE SOME FLOUR.

AND I HAVE MY DOUGH.

AND THIS IS ALREADY MADE, AS YOU CAN SEE.

I'M GOING TO CUT THE DOUGH IN TEN PIECES, ROLL IT OUT, AND THEN BRUSH IT WITH SOME OLIVE OIL.

IT'S NICE WITH OUTDOOR COOKING.

THEN YOU'RE ALLOWED TO JUST MAKE A MESS.

YOU DON'T HAVE TO CLEAN.

I LIKE THAT.

CUT THE DOUGH INTO TEN PIECES.

HERE WE GO.

ALL RIGHT, CLEAR THE DECKS AND THEN WE MOVE ON WITH MY SALAD.

WELL, THAT'S ENOUGH.

OFF WE GO WITH MY CABBAGE SALAD.

THIS IS A FELLOW THAT I LIKE.

THE GREEN COLOR AND THE FLAVOR, IT'S A MILD CABBAGE FLAVOR AND I LIKE THAT A LOT.

SLICE THIS THINLY, OR AS THIN AS YOU CAN.

NOW JUST ADD SOME SALT.

BLACK PEPPER.

SOME LEMON JUICE.

AND SOME OLIVE OIL.

AND I ALMOST FORGOT, MY DILL, MY CHOPPED DILL.

IT'S ALREADY CHOPPED.

SO WE JUST ADD THAT TO THE SALAD.

WHAT I LIKE WITH THIS SALAD IS THAT IT HAS SO MUCH NATURAL FLAVOR.

IT'S NICE CABBAGE.

YOU DON'T WORK TOO MUCH.

DILL, LEMON JUICE, SALT AND PEPPER.

THIS IS MY WAY OF COOKING.

I LOVE IT.

>> YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE... WELL, THE SAUCE IS SALSA VERDE, I TOLD YOU.

THE INGREDIENTS, MY HERBS, PARSLEY, CILANTRO, AND SOME MINT.

HERE WE HAVE SOME ANCHOVIES.

WE HAVE CAPERS.

WE HAVE GARLIC.

AND OF COURSE SOME OLIVE OIL AND LEMON JUICE.

THERE YOU GO.

MY SALSA VERDE IS DONE.

AND IT IS LITTLE BIT WHITE, AND BECAUSE THE OLIVE OIL, YOU KNOW, WHEN OLIVE OIL TURNS A LITTLE BIT COOL, IT ALSO TURNS A LITTLE BIT WHITE.

BUT, IT DOESN'T MATTER, YOU HAVE IT ALL, THE FLAVORS AND EVHING.

MAYBE I SHOULD ADD SOME BLACK PEPPER.

NOW, WE JUST PUT THE BREAD ON MY GRILL.

AS YOU CAN SEE, THE SMALL BUBBLES, THAT'S PERFECT.

JUST A COUPLE OF MINUTES ON EACH SIDE AND THEN THEY ARE DONE.

THERE WE GO.

BUT ANOTHER THING THAT I'M ALSO GOING TO DO...

THIS IS A VERY TYPICAL NORWEGIAN AND SWEDISH THING, AND THAT IS TO PUT SOME WATER AND BRING IT TO BOIL WITH SOME BAY LEAF.

AND WE PUT IN A THERMOS, ADD SOME SAUSAGES.

AND WHAT'S GOOD ABOUT THIS IS THAT WHEN YOU'RE OUT THERE IN THE WILDERNESS, YOU CAN ALWAYS HAVE A NICE WARM HOT DOG.

THAT'S GOOD, ISN'T IT?

SOME WATER.

AND SOME BAY LEAF.

THE BREAD.

A LITTLE BIT OF THIS NICE SALAD.

AHH, LOOK AT THIS.

AND SOME NICE SAUCE.

THERE YOU GO.

WELL, THE SAUSAGES GO INTO THE THERMOS.

THERE YOU GO.

THE SANDWICHES ARE DONE.

NOW WE JUST ADD THE WARM WATER WITH SOME BAY LEAF, AND THEN I WILL GO ON A NICE PICNIC.

THIS UNSPOILED VALLEY OF MORGEDAL IS CONSIDERED TO BE THE CRADLE OR BIRTHPLACE OF SKIING.

IN THE MID-18th CENTURY, AN ATHLETIC AND INVENTIVE MAN, SONDRE NORHEIM, CREATED A NEW GENERATION OF SKIS.

HE ALSO DESIGNED A HEEL BINDING WHICH HELD THE SKI FIRMLY ON THE FOOT, AND THIS INVENTION TOTALLY CHANGED THE NATURE OF SKIING, MAKING IT THE FUN, PLAYFUL SPORT, RATHER THAN SIMPLY A MEANS OF TRANSPORT.

LIKE MANY OTHER NORWEGIANS IN THE LATE 18th CENTURY, SONDRE NORHEIM EMIGRATED TO NORTH DAKOTA IN THE U.S., WHERE IT IS SAID HE ALWAYS HAD A PAIR OF SKIS RIGHT OUTSIDE HIS DOOR.

SONDRE NORHEIM WILL ALWAYS BE REMEMBERED FOR HIS CONTRIBUTION TO THE EXCITING PASTIME OF MODERN SKIING, WHICH ORIGINATED HERE IN MORGEDAL IN TELEMARK.

WELL, NOW I AM AT A LITTLE HOUSE WHERE THEY MAKE SKIS THE TRADITIONAL WAY.

AND I'M HERE WITH TERJE.

SO WHAT ARE YOU DOING?

>> I'M MAKING WOODEN SKIS, TRADITIONAL FROM MORGEDAL.

>> DO PEOPLE REALLY BUY THESE TO GET DOWN THE SLOPE?

>> MOST PUT THEM ON THE WALL, BUT YOU CAN ALSO SKI WITH THEM.

>> TERJE JUST TOLD ME THAT THIS PART OF THE SKI IS YOUR SIGN.

SO I DON'T KNOW WHAT I'M GOING TO DO HERE, ACTUALLY.

I WANT IT TO BE THE SHAPE OF A VEGGIE, BUT I DON'T KNOW IF I CAN MANAGE THAT.

WELL, I'LL JUST TRY.

IN THE PAST SKIS WERE A NECESSITY FOR ALL KINDS OF ACTIVITIES, LIKE COLLECTING WOOD, HUNTING, OR PAYING SOCIAL VISITS.

AND IN DIFFICULT TERRAIN, THEY WHERE SOMETIMES THE ONLY POSSIBLE WAYS OF GETTING AROUND DURING LONG WINTERS.

TODAY THINGS ARE DIFFERENT.

CROSS-COUNTRY SKIING HAS BECOME NORWAY'S TRADITIONAL WINTER SPORT.

AND IN MOST PARTS OF THE COUNTRY YOU'LL FIND WELL PREPARED TRAILS, FREE OF CHARGE OF COURSE, THAT ARE FREQUENTLY USED BY BOTH LOCALS AND TOURISTS.

WELL, WHETHER YOU GO CROSS-COUNTRY SKIING OR DOWNHILL SKIING, THAT MAKES YOU HUNGRY.

NOW I HAVE TO EAT SOMETHING.

SEE WHAT I HAVE IN MY BACKPACK.

I HAVE MY SALMON SANDWICHES, OF COURSE, AND I HAVE ANOTHER THING.

DO YOU REMEMBER THAT I MADE SOME SAUSAGES IN A THERMOS, WITH SOME HOT WATER AND BAY LEAF?

THE MOST OFTEN THING THAT THE NORWEGIANS EAT IS, IS WITH LOMPE.

IT'S A BREAD MADE OF POTATO.

I'VE NEVER SEEN ANYTHING LIKE IT IN SWEDEN.

IT MUST BE NORWEGIANS' CONTRIBUTION TO HOT DOGS.

LETS TASTE IT.

HMM, TASTES POTATO.

IT'S ALL RIGHT.

YEAH, THAT WILL DO.

OKAY, THE NORWEGIAN HOT DOG, WE HAVE THE LOMPE, YOU KNOW ABOUT THAT.

AND THEN I USE SOME AJVAR.

I THINK THAT'S BETTER THAN MUSTARD AND KETCHUP.

WE HAVE THE SAUSAGES.

NOW I HAVE TO TRY IT.

IT'S TASTY.

THE MOUNTAINS IN TELEMARK ARE FOR SOME REAL ADVENTURES WINTER EXPERIENCE.

LIKE CAMP VIERLI, A LARGE SNOWPARK THAT ALSO HAS AN INDOOR FUN PARK FOR SKATING, AND GREAT FACILITIES, LIKE A SPECIAL ROOM FOR PHOTO AND VIDEO EDITING.

AT THE RAULAND SKI RESORT, YOU WILL ALSO FIND AN OFF-PISTE AREA, KID-FRIENDLY SLOPES, SLED TRAILS, WINTERLAND, CROSS-COUNTRY SKIING, AND TERRAIN PARK FOR GREAT SNOWBOARDING AND TWIN TIP SKIING.

THAT WAS A NICE SLOPE.

OKAY, SO NOW IT'S TIME FOR SOME COOKING AGAIN.

IT'S THE FINAL DISH, AND I HAVE TO CONFESS THAT I'M HUNGRY AGAIN.

IT HAS BEEN A HECTIC DAY WITH ALL THE SKIING, AND I CAN FEEL IT IN BOTH MY THIGHS AND MY BUTT.

I GUESS THAT'S GOOD, ISN'T IT?

NOW IT'S DOWN TO SOMETHING THAT I DO KNOW HOW TO MAKE, AND THAT IS A NICE SOUP.

I'M GOING TO COOK A PUMPKIN AND COCONUT SOUP.

AND FOR THOSE OF YOU WHO THINK SOUP IS JUST TREMENDOUSLY BORING, THERE WILL BE SOMETHING FOR YOU.

I AM GOING TO MAKE A DESSERT, A CHOCOLATE DESSERT.

THAT IS DELICIOUS.

CUT THE PUMPKIN JUST COARSELY, LIKE THAT.

IN SWEDEN, WE DON'T ALLY USE PUMPKIN THAT MUCH.

IT'S SOMETHING THAT YOU JUST, IF YOU SEE IT IN A STORE, YOU JUST LOOK AT IT.

BUT IF YOU WANT TO GET BETTER IN THE KITCHEN, THE THING IS, ACTUALLY, IF YOU'RE AFRAID OF SOMETHING, AFRAID OF ANY INGREDIENTS, THEN JUST BUY IT.

BUY IT, GET HOME, YOU KNOW, SWITCH OFF THE PHONE, TURN THE BLINDS, AND GET DOWN TO SOME SERIOUS COOKING.

THAT'S HOW YOU GET BETTER IN THE KITCHEN.

TWO PARSNIPS.

ONE ONION.

AND ONE APPLE.

THE GARLIC, I PUT IT SOMEWHERE.

HERE IT IS.

THE PUMPKIN AND THE APPLES.

PARSNIP GOES INTO THE CASSEROLE.

HERE WE GO.

OKAY, SO NOWADD SOME OLIVE OIL AND THEN WE JUST BRING IT TO THE HEAT.

NOW IT'S TREMENDOUSLY HOT, BUT MEDIUM HEAT IF YOU DO IT AT HOME.

>> YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE... >> SO WE HAVE THE COCONUT MILK.

AND I KNOW THAT MAYBE COCONUT, OR PUMPKIN SOUP WITH COCONUT MILK, IT'S NOT THAT SCANDINAVIAN.

BUT WE DO HAVE PUMPKIN IN SWEDEN IN AUGUST.

LOVELY PUMPKINS.

BUT COCONUT MILK, NO, WE DON'T.

BUT WHAT YOU COULD DO IS YOU COULD JUST CLOSE YOUR EYES AND IMAGINE THAT SCANDINAVIA IS JUST PACKED WITH PALM TREES.

THERE WE GO, THERE WE HAVE THE COCONUT MILK.

UGH, LOOK AT MY EYES.

YOU KNOW, OUTDOOR COOKING IS NOT GOOD FOR YOUR MAKE UP.

[ LAUGHS ] ANYWAY, NOW WE JUST LEAVE THAT TO SIMMER UNTIL THE PUMPKIN AND PARSNIPS AND EVERYTHING IS SOFT.

AND THEN WE ARE JUST GOING TO MASH IT.

AND IN THE MEANTIME, WE ARE GOING TO MAKE THE MEATBALLS.

THE PERFECT SWEDISH MEATBALLS.

I ALWAYS TALK ABOUT THE CONSISTENCY, AND I DO IT WITH EGGS AND MILK AND BREAD AND ALL THAT STUFF.

BUT NOW I WANT THE MEATBALL TO BE A LITTLE BIT MORE FIRM.

SO WE HAVE SOME GROUND BEEF.

I'M GOING TO USE TWO EGGS AND SOME CREAM CHEESE.

AND THEN WE ARE GOING TO SEASON IT UP WITH SOME CURRY, RED CURRY PASTE.

AND THE MEATBALLS SHOULD BE REALLY SPICY.

THAT'S REALLY, REALLY GOOD TO THE PUMPKIN SOUP.

AND THEN SEASON IT UP WITH SOME SALT AND PEPPER.

AND A GOOD ADVICE IS TO PUT SOME WATER IN YOUR HANDS, OTHERWISE THE MIXTURE CAN STICK TO YOUR HANDS.

I HAVE TO SAY THAT THIS IS QUITE GOOD, STANDING HERE WITH THIS, THE MOUNTAINS AND EVERYTHING, ROLLING MEATBALLS.

AHH, I LOVE MY WORK.

NOW THE PUMPKIN AND THE PARSNIP, THEY ARE TOTALLY SOFT.

SO I'M GOING TO USE THIS POTATO MASHER, AND JUST MAKE IT LIKE A ROUGH PUREE, AS GOOD AS I CAN.

IT IS HOT.

YOU CAN TASTE THE PUMPKIN AND THE COCONUT, BUT IT NEEDS MORE.

LEMON, SALT, PEPPER.

AND JUST LEAVE IT TO SIMMER FOR APPROXIMATELY TEN MINUTES.

AND THEN THEY ARE DONE.

IT IS NOT A SURPRISE THAT THESE MOUNTAINS ARE CONSIDERED BEING THE CRADLE OF SKIING, THE PERFECT PLAYGROUND FOR ALPINE ACTIVITIES.

LIKE SONDRE NORHEIM, WHO MODERNIZED SKIING IN THE 1800s, ANOTHER GUY FROM TELEMARK, TERJE HAAKONSEN, HAS CONTRIBUTED TO THE DEVELOPMENT OF MODERN SNOWBOARDING AS A SPORT.

AND NOW LET'S SEE IF HE CAN GIVE ME A LESSON.

LIKE MAKING A SAUCE.

I DON'T KNOW ABOUT THAT, TERJE.

[ BOTH CHUCKLE ] >> Terje: YEAH, YOU TAKE YOUR FRONT LEG FIRST.

AND YOU'RE GOOFY, SO... >> I'M GOOFY?

>> WHATEVER THAT MEANS.

>> EXACTLY.

>> SO, NOW WE'RE GONNA DO THE HEEL SIDE.

SO YOU'RE JUST GONNA HAVE THE CONTROL OF THE SLIDING.

SO THE MORE YOU LET YOUR TOE GO DOWN, THE MORE SPEED YOU'RE GONNA GET.

AND THE MORE YOU STEP ON YOUR HEEL, THE MORE YOU BRAKE.

>> OKAY.

>> HEEL CONTROL.

>> HEEL CONTROL.

THERE ARE SO MANY QUESTIONS THAT I DON'T KNOW.

IT'S LIKE COOKING.

LIKE CHOPPING AN ONION.

>> YEAH.

IF YOU PUSH HARD AGAINST ME.

LET IT SLIDE.

CAN YOU SLIDE IT?

>> LET'S -- LET'S -- LET'S SEE.

>> SEE, YOU FEEL -- YEAH, THAT FEELING.

SEE THAT FEELING?

NOW I'M JUST GONNA LET YOU GO ALONE.

YEAHAT'S GOOD.

JUST KEEP GOING.

GOTTA GO FASTER, FASTER, FASTER.

>> WHOO!

>> NICE.

LET'S DO IT ONE MORE TIME, AND THEN WE DO THE TOE SIDE.

WE'LL CRUISE DOWN TO THE STEEPER PART, AND... YOU'RE JUST DOING GOOD.

SO WE'RE JUST... KEEP ON THE HEEL.

AND IF YOU WANT TO LET MY HAND... NICE.

PERFECT.

JUST KEEP SLIDING ON THE HEEL.

YOU WANT ME TO HELP, OR YOU WANT TO DO IT YOURSELF?

>> I TRY IT MYSELF.

>> LET ME HELP YOU ONCE FIRST.

OKAY, READY?

>> YES, I'M READY.

>> WHIP IT.

NICE.

WITH STYLE, WITH POWER.

>> AND THE OTHER SIDE?

>> YEAH, NOW I'M GONNA LET YOUR HAND GO.

>> WHOA!

OH!

ARGH!

>> SO WHENEVER YOU WANT, YOU CAN JUST TURN TO THE HEEL.

LITTLE WEIGHT ON THE FRONT LEG.

WHIP IT AROUND.

YEAH!

SHE GOT IT.

HEEL SIDE, TOE SIDE.

>> NOW MOVE ON WITH THE DESSERT.

I PROMISED YOU DESSERT, DIDN'T I?

WITH CHOCOLATE.

THE SOUP, EVERYTHING IS ALL SET.

IT NEEDS AROUND FIVE MORE MINUTES, I GUESS, THEN WE JUST PUT IT OFF THE HEAT AND LEAVE IT TO SIT FOR A WHILE.

UM, IN THE MEANTIME, WE MAKE THIS LOVELY, LOVELY CHOCOLATE DESSERT.

AND I'M GOING TO DO THAT WITH WAFERS.

THIS IS WAFERS COVERED WITH CHOCOLATE, AND THIS IS VERY NORWEGIAN.

YOU CAN FIND IT EVERYWHERE IN NORWAY, AND EVERYONE KNOWS WHAT THIS IS.

THEY EAT IT AT SCHOOL, I GUESS, A COUPLE OF DAYS AFTER THEY ARE BORN.

ARE ALMOST ADDICTED TO IT.

BUT I AM A SWEDE, SO I HAVE TO MAKE IT WITH A LITTLE TWIST.

BUT WE LEAVE THE WAFERS FOR A WHILE.

AND I START WITH MY COMPOTE.

THE APPLES, JUST CUT THOSE COARSELY.

SOME LEMON JUICE.

AND SOME POWDERED SUGAR.

AND SOME CARDAMOM.

HERE WE GO.

MMM, SMELLS LOVELY.

THE SOUP IS READY, AND THE MEATBALLS AS WELL.

I'M JUST GOING TO PULL THIS OFF THE HEAT AND LEAVE IT TO SIT FOR A WHILE.

PUT THE APPLES ON THE HEAT, AND PUT A LID ON.

I WANT THE APPLES TO BE A LITTLE BIT CHEWY, SO WE'RE JUST GOING TO BOIL FOR SEVEN MINUTES, AND THEN WE MIX IT WITH A WHISK.

OKAY, SO NOW WE ARE GOING TO WHIP THE MASCARPONE CHEESE WITH SOME SUGAR.

AND THEN WE'RE ALMOST DONE.

GREAT.

HERE WE GO.

NOW I THINK MY APPLES ARE DONE.

ARE YOU READY?

TA-DA!

YES, THEY ARE.

SO NOW WE JUST SMASH IT A LITTLE BIT.

THE APPLES ARE DONE.

NOW, WE'RE GOING TO PUT THE APPLMPOTE IN SOME NICE GLASSES.

THEN WE ADD THE MASCARPONE CHEESE, AND THEN WE JUST TOP IT WITH THE NICE WAFERS WITH CHOCOLATE.

THERE WE GO.

WE HAVE THE NICE APPLE COMPOTE WITH CARDAMOM AND LEMON, THE MASCARPONE CHEESE, AND THE NORWEGIAN CHOCOLATE.

THERE YOU GO.

>> REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE: >> IT'S TIME TO EAT.

>> 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.