>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... >> Viestad: IT'S HOT.

[ CLEARS THROAT ] IT'S QUITE HOT.

BUT I CAN HAN...

IT'S VERY HOT.

[ COUGHS ] HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM TROMSO IN NORTHERN NORWAY.

I'M ANDREAS VIESTAD.

IT'S THE MIDDLE OF THE WINTER IN THE HIGH NORTH, AND DAYLIGHT IS JUST A FEW HOURS OF BEAUTIFUL, FRAGILE LIGHT.

IN TODAY'S PROGRAM, WE'LL GO ON A POLAR EXPEDITION NORTH ON HURTIGRUTEN.

WE'LL EXPERIENCE SNOWMOBILE ACTION, KING CRABS, AND NORTHERN LIGHTS.

AND I'LL START OFF HERE IN TROMSO, MAKING MY FAMOUS JAVA COFFEE.

A CINNAMON-FLAVORED COFFEE DRINK THAT REALLY HELPS KEEP YOU WARM.

ON BOARD MS FINNMARKEN, I'LL MAKE A SMART AND SIMPLE EVERYDAY DISH.

CRISPY CHICKEN WITH BARLEY AND KALE.

AND WE'LL MEET THE KING CRAB, FIERCE-LOOKING, BUT REALLY JUST A VERY SWEET CREATURE.

AND I'M TALKING ABOUT THE TASTE, NATURALLY.

WE'LL GO ON A SNOWMOBILE EXPEDITION AND BRING WITH US SOME PRETTY ROUGH AND ELEGANT FOOD, CHARRED LEEK FILLED WITH KING CRAB AND A CRèME FRAîCHE DRESSING.

I'LL ALSO CELEBRATE THE BEAUTIFUL BLUE LIGHT BY MAKING HOMEMADE BLUEBERRY MARSHMALLOWS.

AND WHEN THE JOURNEY ENDS IN KIRKENES IN THE HIGH NORTH, WHAT BETTER TO DO THAN TO CHECK INTO A SNOW HOTEL AND ENJOY HOT, HOT, HOT CHOCOLATE AND GRILLED MARSHMALLOWS IN FRONT OF THE FIREPLACE?

TROMSO IS ONE OF THE NORTHERNMOST CITIES IN THE WORLD, WITH MORE THAN 70,000 INHABITANTS.

EVERYTHING NORTH OF HERE IS MUCH, MUCH SMALLER.

THERE'S A UNIVERSITY, VARIED BUSINESS LIFE, AND, NOT LEAST, A VIBRANT CAFé AND RESTAURANT SCENE.

HOW DO PEOPLE SURVIVE HERE THROUGH LONG AND COLD WINTERS?

WELL, ONE OF THE EXPLANATIONS IS COFFEE.

NO PEOPLE IN THE WORLD DRINK MORE COFFEE THAN NORWEGIANS.

AND TRENDY COFFEE BARS ARE MORE THAN JUST EXPONENTS OF A MODERN LIFESTYLE.

THEY'RE ALSO A NECESSITY OF LIFE.

OKAY.

IT'S ALL SO SIMPLE.

JUST FIVE-AND-A-HALF MINUTES TO MAKE A CUP OF PERFECTLY BREWED KENYAN COFFEE FROM NYERI, NOT FAR FROM ELDORET.

LIGHTLY ROASTED, SCANDINAVIAN-STYLE, AND THEN BREWED, HAND-BREWED.

IT'S VERY, VERY NICE.

[ FOGHORN BLOWS ] A CUP OF COFFEE IS NICE TO KEEP YOU WARM AND KEEP YOU AWAKE.

BUT NOTHING IS AS WARMING OR ENERGY-BOOSTING AS A CUP OF MY FAMOUS JAVA.

IT'S A DIFFERENT KIND OF COFFEE DRINK WITH SOME OF THE SAME FLAVORS AS A CAPPUCCINO, BUT MUCH MORE FILLING, ALMOST LIKE A DESSERT.

YOU START OFF WITH A LITTLE BIT OF MILK, ABOUT 1 DECILITER, A LITTLE LESS THAN 1/2 CUP.

AND THEN, MORE UNUSUALLY, 1 EGG YOLK.

AND JUST WHISK IT IN WITH ABOUT A TABLESPOON OF SUGAR AND CINNAMON STICK OR 1/2 CINNAMON STICK.

I THINK IT'S MUCH BETTER TO USE THE STICK THAN TO USE THE POWERED STUFF.

THE IMPORTANT THING IS TO USE QUITE MODERATE TEMPERATURE AND STIR ALL THE TIME.

OTHERWISE, IF IT GETS TOO HOT TOO QUICKLY, IT'LL SPLIT ON YOU, JUST LIKE A CUSTARD.

THE CREAMY, EGGY, SWEET CINNAMON MILK, AND THEN A TRIPLE SHOT OF ESPRESSO.

AND A LITTLE SOFTLY WHIPPED CREAM ON THE TOP, LIKE SNOW.

MM.

AND IT TASTES A LITTLE BIT LIKE A CAPPUCCINO THAT'S BEEN TURNED UPSIDE DOWN.

WHILE MOST PEOPLE COME TO NORTHERN NORWAY TO EXPERIENCE THE MIDNIGHT SUN, THE YOUTHFUL ARDOR OF A SHORT, BUT INTENSE SUMMER SEASON, THERE ARE ALSO THOSE WHO COME HERE IN WINTER.

AND WHEN YOU READ ABOUT THE DARK MONTHS, IT DOESN'T REALLY SOUND LIKE MUCH.

WHO WANTS TO GO SOMEWHERE WHEN SOMEONE HAS JUST FLICKED OFF THE LIGHT?

BUT THE DARKNESS IS NOT THE WHOLE STORY.

IT'S NOT EVEN HALF OF IT.

YES, IT'S TRUE, THE SUN NEVER RISES ABOVE THE HORIZON.

BUT WHAT YOU HAVE INSTEAD IS A FEW HOURS OF THE MOST INTENSE, SHIMMERING BLUE LIGHT WITH ITS OWN LIFE AND ITS OWN BEAUTY.

AND THEN WHEN THAT DISAPPEARS, THE SKY OPENS UP.

THE STARS ARE NEVER SO BRIGHT, THE MOON IS NEVER SO BIG AS DURING AN ARCTIC WINTER.

AND THEN THERE'S THE NORTHERN LIGHTS.

THE AURORA BOREALIS.

A MAGNETIC STORM THAT DANCES AROUND THE SKY.

THERE'S REALLY NOTHING LIKE IT.

I'M GOING TO MAKE A SIMPLE, EVERYDAY DISH WITH CHICKEN.

NOW, CHICKEN HAS BECOME MUCH, MUCH MORE POPULAR ALL OVER THE WORLD, BUT I THINK TOO MUCH FOCUS IS ON THE CHICKEN BREAST.

IT'S FINE, BUT IT'S NOT AWFULLY EXCITING.

THE THIGHS ARE MUCH, MUCH MORE EXCITING TO EAT.

THEY'RE NORMALLY ALSO CHEAPER TO BUY.

WHAT I'M GONNA DO IS I'M JUST SPRINKLING THEM WITH A LITTLE BIT OF SALT FOR FLAVOR.

AND THEN SOME CORNFLOWER TO MAKE THE SKIN MORE CRISPY.

AND THEN A BIT OF BUTTER INTO A PAN.

AND WHAT I'M DOING NOW MAY SOUND STRANGE, BUT I'M PLACING A SLAB OF STONE ON TOP AS A WEIGHT.

THAT MAKES FOR A MUCH MORE CRISPY SKIN.

AND IF YOU DON'T HAVE A SLAB OF STONE LIKE THAT, YOU CAN JUST USE A PLATE WITH A COUPLE OF OTHER PLATES ON TOP, OR A POT ON TOP.

JUST SOMETHING TO ADD A COUPLE POUNDS OF PRESSURE.

AND THEN LET THE CHICKEN FRY LIKE THIS FOR 10 TO 12 MINUTES BEFORE YOU TURN IT.

ONE OF THE THINGS THAT MIGHT BE SMART IS TO THINK OF, HOW ARE YOU GONNA REMOVE THAT STONE AFTERWARDS?

SO LET'S SEE.

AH.

OH, FINE.

AH.

LOOK AT THAT PERFECT, BROWN, CRISPY SKIN.

THIS IS WHAT I'M AFTER.

SO THEN I PLACE THE STONE BACK ON TOP OF THE CHICKEN, BUT I MAKE SURE TO USE THE UNUSED PART OF THE STONE THAT HAS NOT BEEN IN CONTACT WITH RAW CHICKEN.

I'M GONNA SERVE THE CHICKEN WITH SOME BARLEY.

AND BARLEY WAS BASICALLY THE MOST IMPORTANT CEREAL ALL LONG THE COAST.

IT'S THE ONLY THING THAT WILL GROW THIS FAR NORTH.

AND I'M GONNA COOK IT IN BEER AND STOCK.

THIS HERE IS CHICKEN STOCK.

AND JUST ONE BAY LEAF FOR A NICE, SORT OF MILD SPICY FLAVOR.

AND THEN THIS SHOULD SIMMER FOR ABOUT 40 MINUTES.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE... ONE OF THE GREAT THINGS ABOUT COOKING BARLEY IN BEER AND STOCK IS THAT THE BARLEY SOPS UP ALL OF THE FLAVORS.

SO YOU'VE GOT THIS ROUND, MALTY, MEATY FLAVOR FROM THE BARLEY, SO IT'S NOT JUST THE STARCH ON THE SIDE.

NOW THE CHICKEN HAS COOKED FOR ABOUT 25 MINUTES, AND THAT SHOULD BE ENOUGH.

YOU SEE, IT'S FLATTENED QUITE A BIT.

AND THEN TO MAKE SURE THAT I COLLECT ALL OF THESE LOVELY COOKING JUICES, I'M JUST GONNA DEGLAZE THE PAN WITH SOME ONION AND SOME MALT VINEGAR FOR MORE MALTY FLAVORS.

AND THEN I ADD SOME KALE AND LET IT COOK UNTIL IT STARTS TO COLLAPSE.

AND FINALLY I'M GOING TO TRY SOMETHING FUN.

I'M GOING TO POP SOME BARLEY, JUST TO HAVE SOMETHING CRUNCHY ON TOP.

AND WHEN THE OIL GETS QUITE HOT, I'M ADDING SOME UNCOOKED BARLEY.

JUST PLACE IT ON A PAPER TOWEL TO REMOVE SOME OF THE OIL, AND I SPRINKLE IT OVER THE DISH SO THERE'S SOMETHING CRUNCHY IN EVERY OTHER BITE.

AND HERE IT IS.

MM.

MM.

IT'S DELICIOUS, AND IT'S SUPER-CRISPY.

THIS IS A GOOD PORTION FOR ONE POLAR EXPLORER, OR MAYBE TWO NORMAL CITY DWELLERS.

ONE OF THE THINGS THAT SETS HURTIGRUTEN APART FROM THE OTHER SHIPS THAT TRAVEL THE COAST OF NORWAY IS THAT IT STOPS AT MORE THAN 30 PORTS ON ITS 11-DAY RETURN JOURNEY FROM BERGEN.

AND THAT MEANS THAT YOU STOP IN THE MIDDLE OF A LOCAL COMMUNITY.

AND THERE ARE PEOPLE FROM THAT COMMUNITY COMING ABOARD TO HAVE A SNACK, A CHAT, AND A CUP OF COFFEE.

AND I'VE ACTUALLY SEEN TWO TOURISTS, A BRITISH AND AN AMERICAN COLLEGE PROFESSOR, WHO WERE DISCUSSING SOMETHING VERY IMPORTANT IN THE CAFé.

AND THEN A FEW MINUTES LATER, THEY WERE HAVING A CUP OF COFFEE WITH TWO LOCAL FISHERMEN.

I DON'T THINK YOU SEE THAT ANYWHERE ELSE IN THE TOURIST INDUSTRY.

WE'RE ON OUR WAY INTO KJOLLEFJORD IN NORTHERN NORWAY, ONE OF THE NORTHERNMOST PORTS IN CONTINENTAL EUROPE.

AND WE'RE WAITING FOR A GUY WHO CALLS HIMSELF "THE CARDINAL," WHO WILL BE ARRIVING SHORTLY WITH KING CRAB, HOPEFULLY.

THAT'S THE CARDINAL.

[ LAUGHS ] [ LAUGHS ] THIS IS THE KING CRAB.

IT'S FIERCE-LOOKING.

IT CAN GROW TO BE AS MUCH AS SIX FEET BETWEEN ITS LEGS.

BUT ONCE YOU GET IT UP, IT'S NOT THAT FIERCE AT ALL.

IT'S RATHER LIMP, AND YOU NOTICE THAT THE SHELL IS KIND OF SOFT, WHICH IS A GOOD THING WHEN YOU'RE COOKING IT.

AH.

LOOKING GOOD.

AH.

I'M GOING TO MAKE A DISH WITH CHARRED LEEK.

I WAS GOING TO SAY BAKED LEEK, BUT IN THIS OVEN, THAT'S NOT GOING TO HAPPEN.

I'VE GOT TWO PIECES OF LEEK THAT I'VE JUST TIED AT THE END, SO THEY'RE SEALED OFF WITH STEEL WIRE.

I'M PLACING THEM QUITE CLOSE TO THE BURNING EMBERS.

YOU CAN, OF COURSE, DO THIS ON YOUR GRILL, AS WELL, AND IN A NORMAL DOMESTIC OVEN.

IF YOU'RE DOING IT IN YOUR NORMAL OVEN, JUST TURN IT TO MAX.

NORMAL OVENS DON'T GO ABOVE 600 FAHRENHEIT, AROUND 300 CELSIUS.

BUT TRY AND MAX IT.

WELL, THE COOL THING ABOUT THIS WAY OF COOKING IS THAT YOU GET THIS REALLY ROUGH EXTERIOR, AND ALL THIS RICH, GENEROUS GRILLED FLAVORS.

AT THE SAME TIME IN THE INSIDE, IT JUST STEAMED, AND YOU GET A REALLY SOFT, CREAMY TEXTURE.

I'M GOING TO SERVE IT WITH A SIMPLE CRèME FRAîCHE DRESSING.

THIS IS CRèME FRAîCHE.

YOU CAN ALSO USE SOUR CREAM, AND SOME FINELY CHOPPED ONION.

AND FINELY CHOPPED FRESH DILL.

JUST STIRRING IT TOGETHER.

A GOOD QUESTION IS, "WHO WANTS TO EAT JUST LEEK?"

WELL, I'M GOING TO SERVE IT WITH A REAL DELICACY, NAMELY, THE KING CRAB.

I'M JUST CUTTING IT INTO SIMILAR PIECES, JUST OUTSIDE THE JOINT.

I'M GIVING THE CRAB MUCH THE SAME TREATMENT AS THE LEEK, JUST MUCH SHORTER TIME.

IT DOESN'T NEED AS MUCH HEAT.

YOU DON'T WANT TO COOK IT SO IT GETS DRY.

YOU JUST WANT TO SCARE IT A BIT.

NOW, THE LEEK ARE READY.

THEY'VE BEEN IN FOR BETWEEN 15 AND 20 MINUTES.

AND HERE COMES THE FUN PART.

THIS DOESN'T LOOK LIKE FOOD.

IT LOOKS LIKE SOMETHING THAT HAS JUST BEEN BURNED BEYOND RECOGNITION, ALMOST.

BUT WHEN YOU OPEN IT, LOOK HERE.

PERFECTLY COOKED LEEK.

TO AVOID ALL THE LONG FIBERS, I'M JUST CUTTING THEM WITH A SCISSORS A FEW TIMES ON THE INSIDE HERE.

AND THEN I'M ADDING SOME DRESSING, LITTLE BIT OF SALMON ROE JUST TO GIVE IT SOMETHING SALTY.

YOU CAN ALSO JUST ADD A SPRINKLE OF SALT.

AND THE GREAT THING ABOUT KING CRAB IS THAT YOU HAVE THESE BIG, BIG PIECES, SO IT'S NOT TOO FINICKY TO HANDLE.

JUST OPEN IT WITH A PAIR OF SCISSORS AND DO MUCH THE SAME AS WITH THE LEEK.

JUST CUT IT INTO SMALLER PIECES.

THIS IS REAL ROUGH CAMPING FOOD OF THE NORTH, AND NOT WITHOUT A CERTAIN ELEGANCE, AS WELL.

AH.

DO YOU WANT A TASTE?

>> OH, YEAH.

WOW.

>> Viestad: [ SPEAKING NORWEIGIAN ] >> VERY GOOD.

>> Viestad: NOW IT'S TIME TO DO SOMETHING IMPOSSIBLE.

I'M GOING TO MAKE SOMETHING I DIDN'T KNOW A PERSON COULD MAKE.

I'M GOING TO MAKE MY OWN MARSHMALLOWS.

I THOUGHT IT WAS JUST SOMETHING THAT YOU BOUGHT.

BUT YOU CAN MAKE THEM, AND I'M GOING TO MAKE THEM.

AND I'M GONNA FLAVOR AND COLOR THEM WITH ARCTIC BLUEBERRIES.

AND IN ORDER TO MAKE YOUR OWN MARSHMALLOWS, YOU NEED A TOUCH OF MAGIC, A LITTLE BIT OF WORK, AND LOTS AND LOTS OF SUGAR.

HERE I'VE GOT 2 CUPS, 5 DECILITERS, OF SUGAR, TO WHICH I'M ADDING 1/2 CUP, 1.25 DECILITERS, OF WATER.

AND 1 1/2 DECILITERS, 2/3 CUP, OF LIGHT GOLDEN SYRUP.

THEN JUST STIRRING TO DISSOLVE, BRINGING IT TO A BOIL, AND LETTING IT BOIL FOR ABOUT 10 TO 15 MINUTES UNTIL IT REACHES A SOFT BOIL STAGE, 135 DEGREES CELSIUS OR 275 FAHRENHEIT.

YOU MAY DO WELL TO USE A THERMOMETER.

IN ADDITION TO A LOT OF SUGAR, WE ALSO NEED GELATIN.

THAT'S WHAT GIVES THE MARSHMALLOWS ITS TEXTURE.

SO HERE I'VE GOT 25 GRAMS.

THAT'S ONE SCANT OUNCE OF GELATIN POWDER.

AND 1/2 CUP OF LUKEWARM WATER.

AND NOW THE TEMPERATURE IS JUST RIGHT, 135 CELSIUS, 275 FAHRENHEIT.

AND NOW THE TEMPERATURE WILL RISE REALLY, REALLY QUICKLY.

SO BE AWARE IF YOU LEAVE IT IN FOR AN EXTRA MINUTE, IT MIGHT START TO BURN.

AND I'M POURING THE SYRUP INTO THE GELATIN SLOWLY, SLOWLY.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE...

THIS IS SOMETHING THAT TESTS MY PATIENCE, BECAUSE FOR A LONG, LONG TIME, WHAT SEEMS LIKE AN ETERNITY, BUT IT'S REALLY JUST A MATTER OF A FEW MINUTES, IT SEEMS LIKE NOTHING HAPPENS.

PROJECT ISN'T WORKING.

BUT THEN, SUDDENLY, IT CHANGES ITS COLOR AND ITS TEXTURE.

AND WHEN IT STARTS TO GROW LIKE THIS, THEN I'M ADDING THE BLUEBERRY SYRUP.

IT'S JUST WILD BLUEBERRIES AND SUGAR THAT HAVE BEEN BOILED TOGETHER, AND THEN ALL THE SMALL SEEDS AND SKIN HAS BEEN REMOVED.

IT'S PRETTY COOL, ISN'T IT?

IT LOOKS LIKE YOU'RE WHISKING CHEWING GUM.

THEN I TRANSFER IT ALL TO AN OILED SILICONE MOLD.

THE OIL MAKES IT EASIER TO GET IT OUT AGAIN AFTERWARDS.

THIS IS REALLY INCREDIBLY STICKY.

SO IF YOU'VE GOT A PART OF YOUR LIVING ROOM WHERE YOU WANT SOME WALLPAPER, YOU CAN USE THIS AS WALLPAPER GLUE, AS WELL.

AND THEN I JUST LEAVE IT IN A COOL PLACE FOR A COUPLE OF HOURS.

AND AT THAT POINT, IT'S READY TO EAT.

MM.

THERE'S SOMETHING UNBELIEVABLY SWEET ABOUT MARSHMALLOWS, EVEN THE HOMEMADE ONES.

THIS ONE AT LEAST HAS GOT A LITTLE BIT OF FLAVOR, AS WELL.

LITTLE BIT OF FRESHNESS.

YOU CAN TASTE THE WILD BLUEBERRIES FROM THE ARCTIC TUNDRA.

[ DOGS BARKING ] AND AFTER FALLING OFF JUST ONCE, WE'RE HERE AT OUR FINAL DESTINATION, THE SNOW HOTEL.

THE PANTHEON IN ROME WAS BUILT NEARLY 1,900 YEARS AGO, AND IT'S STILL STANDING.

BUT THIS SNOW HOTEL WAS COMPLETED ABOUT 15 MINUTES AGO.

IN THREE MONTHS, IT WILL START TO MELT.

IN FIVE MONTHS, IT WILL HAVE DISAPPEARED.

BUT THERE'S SOMETHING TOTALLY GRAND ABOUT THIS PROJECT, AS WELL.

THIS DOMED STRUCTURE, AND IMAGINE THE BOYHOOD DREAM OF BEING ABLE TO SLEEP AND LIVE IN A SNOW CAVE SURROUNDED BY SNOW AND STILL KIND OF NICE AND COZY.

WELL, I'M GOING TO USE THE OPPORTUNITY TO CONCLUDE OUR POLAR EXPEDITION BY SERVING AND MAKING A CUP OF REALLY HOT CHOCOLATE.

MILK, OF COURSE, 5 DECILITERS, 2 CUPS OF MILK.

AND QUITE A LOT OF CHOCOLATE, MORE THAN 100 GRAMS, 4 OUNCES.

BUT WHAT REALLY SETS IT APART FROM JUST A NORMAL HOT CHOCOLATE IS ONE CHILI, ONE PEPPERONCINI.

I'M TEARING IT OPEN A LITTLE BIT TO EXPOSE THE WHITE SEEDS, AND ADDING IT TO THE MILK.

SO THE SMART THING TO DO IS TO TASTE IT EVERY MINUTE OR SO JUST TO MAKE SURE THAT IT'S NOT TOO CHILI HOT.

AND IF IT'S GETTING TOO HOT, YOU JUST FISH OUT THE CHILI.

YOU'RE SUPPOSED TO CRY A LITTLE, BUT NOT BREAK DOWN COMPLETELY.

IT'S HOT.

[ CLEARS THROAT ] IT'S QUITE HOT.

BUT I CAN HAN...

IT'S VERY HOT.

[ COUGHS ] AH.

PERFECT, IF I MAY SAY SO MYSELF.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE... AND WITH THE HOMEMADE MARSHMALLOWS.

[ LAUGHS ] I'VE READ SOME OF THE OLD DIARIES OF THE POLAR EXPEDITIONS PEOPLE WHO WERE WINTERING IN THE ARCTIC, AND THEY ALWAYS WRITE A LOT ABOUT CHOCOLATE, ONE OF THE MOST IMPORTANT PLEASURES WHEN SURVIVING IN THE COLD, AND IT STILL IS TODAY.

MM.

NORMALLY, THIS WOULD BE LIKE A SINFUL PLEASURE, BUT HERE, IT SEEMS MORE LIKE A SORT OF SURVIVAL STRATEGY.

[ FOGHORN BLOWS ] >> THIS PROGRAM IS FUNDED BY THE FOLLOWING...