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.

>> ♪ >> [ LAUGHS ] HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING."

I AM IN THE VAST REGION OF EASTERN NORWAY.

THIS IS GAMLESTOLEN IN VALDRES, AND I'M TINA NORDSTROM.

VALDRES, IN EASTERN NORWAY, IS ONE OF NORWAY'S BIGGEST REGIONS, BUT DESPITE ITS LARGE AREA, ONLY ABOUT 18,000 PEOPLE LIVE HERE.

SO WHEREVER YOU GO, YOU ARE ALWAYS CLOSE TO NATURE.

UH!

WASN'T THAT A NICE ENTRANCE?

WELL, THE BEST WAY TO EXPERIENCE GAMLESTOLEN IS TO STAY CLOSE TO NATURE, AND NOW I'M JUST EXHAUSTED, SO I NEED TO RELAX IN A LITTLE CABIN FOR A WHILE BEFORE I START TO COOK FOR YOU.

THERE WILL BE SOME LOVELY MEAT.

THEN, HOPEFULLY, I WILL CATCH SOME FISH THAT I WILL PREPARE OVER AN OPEN FIRE, AND THEN I WILL GO ON THE TOP OF GAMLESTOLEN AND PREPARE A NICE POTATO SALAD.

EVEN THOUGH I WILL STAY IN A CABIN, I WILL BE EXTREMELY COMFORTABLE.

USUALLY WHEN YOU THINK OF A CABIN, YOU MIGHT NOT HAVE THIS IN MIND.

THESE CABINS ARE MORE LIKE HOUSES ON THE MOUNTAINSIDE.

THE BIGGEST CABIN IN GAMLESTOLEN IS OVER 1,500 SQUARE FEET.

THIS REGION IS ALSO KNOWN FOR ALL ITS LOCAL FOOD, PRODUCED RIGHT HERE ON THE MOUNTAIN.

MOHAUGEN GARD HAS BEEN MAKING SHEEP SAUSAGES FOR YEARS, AND THAT'S THE PERFECT THING TO BRING WITH ME AS I GO UP THE MOUNTAIN, FILLED WITH PROTEIN AND FLAVOR.

NOW I HAVE SOME GREAT STUFF FOR MY HIKING TOUR -- SAUSAGE, BREAD -- AND THE SYRUP IS FOR MY MOM.

I AM NOW ON THE TOP OF GAMLESTOLEN, AND THE VIEW IS, AS ALL THE VIEWS IN NORWAY, STUNNING.

WELL, I HAVE TO REST FOR A LITTLE WHILE AND THEN I WILL PREPARE A NICE SALAD WITH SAUSAGES AND POTATOES.

I DID PROMISE YOU SOME COOKING, DIDN'T I?

I'M GOING TO MAKE A NICE POTATO SALAD.

I HAVE TOLD YOU ABOUT THAT, AND I HAVE ALREADY STARTED, 'CAUSE I STARTED TO BOIL MY POTATOES.

YOU CAN SEE THOSE RIGHT OVER THERE.

BECAUSE THEY NEED TO BOIL, AND THAT TAKES ABOUT 50 MINUTES.

THAT DEPENDS ON THE POTATOES, HOW BIG THEY ARE, OF COURSE.

BUT JUST A REMINDER.

BOIL POTATOES WITH A LOT OF SALT AND DILL.

THAT'S VERY IMPORTANT IF YOU WANT TO HAVE GOOD, TASTY POTATOES.

SO I'M GOING TO START WITH MY KOSHER PICKLED CUCUMBER.

WE HAVE SOME SHALLOTS.

I'M GOING TO FINELY CHOP THAT, AND THEN I'M GOING TO MIX EVERYTHING INTO A PLASTIC BAG.

YOU ALWAYS NEED TO HAVE GOOD STUFF IN YOUR POCKET.

I HAVE A LOT OF STUFF IN MY POCKET.

[ BELLS RATTLING ] YOU CAN HEAR THE BELLS FROM THE SHEEP.

I THINK THEY ARE CALLED COWBELLS, BUT THAT'S IMPOSSIBLE.

THEY ARE SHEEP AND THEY HAVE BELLS AROUND THEIR NECKS.

THAT SHOULD BE "SHEEP BELLS."

BUT YOU CAN HEAR IT.

THERE ARE SHEEP EVERYWHERE, THEY'RE JUST WALKING AROUND.

YOU KNOW, AROUND YOUR CABIN AND STUFF, ON THE ROADS, EVERYWHERE.

WE'RE GOING TO USE SOME NICE DILL.

I'M GOING TO FINELY CHOP THAT AS WELL.

ADD THE DILL INTO THE OTHER INGREDIENTS IN THE PLASTIC BAG.

I'M GOING TO TRY TO SLICE MY SAUSAGE AS THIN AS I CAN.

YOU CAN TRY TO RINSE THE SAUSAGE WITH SOME COLD WATER, AND SOMETIMES THAT CAN MAKE IT EASIER TO JUST PEEL OFF THE SKIN.

IT'S HARD TO SLICE.

YOU CAN PROBABLY KILL SOMEONE WITH IT.

[ LAUGHS ] BUT I'M NOT GOING TO DO THAT, NOT TODAY.

LET'S MOVE ON WITH MY VINAIGRETTE.

PUT ONE EGG YOLK IN A PLASTIC CONTAINER.

TWO TABLESPOONS OF MUSTARD.

THREE TABLESPOONS OF WHITE VINEGAR.

SOME OIL AND THEN YOU JUST PUT THE LID ON.

NOW I'M JUST GOING TO SHAKE IT, AND THEN WE WILL HAVE VERY NICE VINAIGRETTE.

JUST LOOK AT THIS.

NICE, CREAMY MUSTARD VINAIGRETTE THAT WILL BE PERFECT FOR MY SAUSAGE AND MY POTATO SALAD.

SO JUST SLICE THE POTATOES.

PUT IT IN A PLASTIC BAG.

AND THEN I'M JUST GOING TO ADD THE VINAIGRETTE AND THEN WE'RE DONE.

OH.

MM.

LOOKS LOVELY.

I HAVE TO TASTE IT TO SEE IF I, MAYBE, NEED A LITTLE BIT MORE SALT.

MM.

MM.

IT IS GREAT, BUT IT WOULD BE NICE WITH JUST A LITTLE PINCH OF SALT AND, YOU KNOW, A CHEF OUT HIKING NEEDS TO HAVE SOME GOOD STUFF IN HER POCKETS, AND THAT'S WHAT SHE HAS.

A PINCH OF SALT.

AND NOW IT'S DONE.

YOU CAN FIND ALL THE RECIPES ON OUR WEBSITE, NEWSCANCOOK.COM.

[ SIGHS ] [ SIGHS ] THIS IS NICE, ISN'T IT?

THIS IS ACTUALLY WHERE I AM GOING TO SPEND THE NIGHT, AND HOPEFULLY I WILL CATCH SOME FISH BEFORE THE SUNSET, HOPEFULLY, THAT I'M GOING TO PREPARE TOMORROW.

YOU KNOW, THESE KINDS OF ADVENTURES, I JUST LOVE THIS KIND OF ADVENTURE BECAUSE YOU HAVE TIME TO REFLECT THINGS, GOOD AND BAD, IN YOUR LIFE.

AND ALSO IT'S FAR AWAY FROM HIGH HEELS, IF YOU WEAR THAT, MEETINGS...

HUSBAND AT THE MOMENT.

[ LAUGHS ] I REALLY AM A LITTLE BIT COLD, AND TIRED AS WELL, BUT I'M LUCKY BECAUSE I CAUGHT A FISH, A NICE TROUT.

[ SIGHS ] NOW I HAVE TO TAKE CARE OF MY FISH, HANG IT UP.

I DON'T WANT IT TO LAY ON THE GROUND WITH ALL THE ANTS AND STUFF.

LET'S SEE, HERE.

IT'S A LITTLE TWIG.

NOW YOU MIGHT THINK, "OH, THAT SWEDISH GIRL, SHE JUST KNOWS EVERYTHING ABOUT EVERYTHING."

BUT I HAVE TO CONFESS, I LOOKED THIS UP ON THE INTERNET.

SO TAKE THE FISH, YOU PUT THIS LITTLE TWIG THROUGH THE GILL.

YEAH.

YES.

THAT WILL DO.

IT HAS BEEN A HECTIC DAY FOR A LITTLE SWEDE LIKE ME.

HIKING, CLIMBING A MOUNTAIN, FISHING!

AND I DID CATCH A FISH, DIDN'T I?

NOW I'M TIRED.

AND I REALLY HOPE THAT IT WON'T START TO RAIN.

THEN I HOPE THERE'S NO BEAR AROUND HERE.

OF COURSE, THEY WOULD LIKE MY FISH.

WELL, I'LL SEE YOU TOMORROW.

AND THEN I'M GOING TO SHOW YOU HOW I WILL COOK THAT LITTLE FELLA UP THERE.

GOOD NIGHT.

LOOK AT THE WEATHER.

IT'S SUNNY, IT'S WARM, AND I JUST HAD A CUP OF COFFEE THIS MORNING, SO I AM HUNGRY.

I'M STARVING, ACTUALLY.

HERE WE HAVE THE FISH THAT I CAUGHT YESTERDAY.

MAYBE IT WOULDN'T HAVE WON THE COMPETITION, YOU KNOW, THE BEAUTY COMPETITION FOR THE FISH.

I DON'T KNOW IF THERE IS ONE, BUT IT IS TOTALLY FINE.

IT IS A LITTLE BIT DRY, THOUGH.

BUT, YOU KNOW, THAT MAKES IT JUST EASIER WHEN I CUT IT, SO HE'S GOOD.

SO I'M GOING TO START TO CUT MY FISH.

THEN I'M GOING TO, I HAVE EVERYTHING HERE.

WE HAVE SOME BREAD THAT WE'RE GOING TO USE, SAGE, AND HERE WE HAVE SOME REALLY NICE HAM.

SO I'M GOING TO CUT MY FISH.

I'M GOING TO MAKE A SMALL PACKAGE OF FOIL.

I'M GOING TO PUT THE FISH IN THERE TOGETHER WITH SOMETHING NICE.

I'M GOING TO WRAP IT WITH HAM, A BIG KNOB OF BUTTER, SAGE, AND THEN JUST PUT IT ON THE FIRE.

AND THEN WE'RE DONE.

EASY-PEASY, AS USUAL.

[ LAUGHS ] SO WE ARE GOING TO FILLET MY FISH, AND NOW, AS I SAID, BEFORE IT IS DRY, AND THAT MAKES IT JUST EASIER.

SO LET'S GO FOR IT.

YOU KNOW WHAT?

I HAVE KIND OF A DESIRE FOR THIS WAY OF LIVING, ACTUALLY.

MAYBE NOT TO SLEEP OUTSIDE EVERY NIGHT.

THAT YOU CAN DO ONCE A YEAR OR TWICE A YEAR.

BUT IT IS NICE, THOUGH.

NO, BUT WHAT I MEAN IS THIS, YOU KNOW, THIS COTTAGE LIFE.

YOU KNOW, YOU TAKE YOUR FAMILY, YOU GO TO YOUR LITTLE CABIN AND YOU STAY THERE OVER THE WEEKEND.

I JUST LOVE THAT.

IT WAS A LITTLE BIT FUN BECAUSE FOR A COUPLE OF WEEKS AGO, ME AND MY FAMILY, WE WENT TO PARIS.

AND WE HAVE TWO KIDS.

WE HAVE ONE IS 7.

HE'S A GUY, ALBIN.

AND THEN WE HAVE A LITTLE GIRL, ELSIE, SHE'S 4.

AND, YOU KNOW, WE REALLY DID PARIS.

WE WENT EVERYWHERE!

[ LAUGHS ] AND THEN ALBIN, HE JUST SAID, "MOM, I DO LIKE PARIS.

IT HAS BEEN REALLY, REALLY FUN, BUT I JUST MISS OUR LITTLE COTTAGE UP IN THE NORTH OF SWEDEN."

AND THAT WAS A LITTLE SWEET.

YOU KNOW, YOU BRING YOUR FAMILY TO PARIS, AND THEY JUST WANT TO GO TO OUR LITTLE HOUSE.

THAT'S SWEET.

ANYWAY, THE FISH IS DONE.

WHAT WE'RE GOING TO DO NOW, I'M GOING TO MAKE A SMALL PACKAGE OF FOIL.

I HAVE THAT HERE.

WE TAKE HUGE KNOBS OF BUTTER AND JUST PUT IT IN THE FOIL.

SO WE HAVE THE FISH, SAGE.

IF YOU DON'T HAVE THIS IN THE STORE, YOU CAN JUST USE THYME OR ROSEMARY OR WHATEVER.

I NEED JUST A LITTLE MORE BUTTER.

SOME NICE HAM.

THIS COMBINATION WITH FISH AND THE SMOKY FLAVOR FROM THE HAM ARE PERFECT.

AND TOGETHER WITH THE SAGE, THAT'S LOVELY.

YOU KNOW, YOU DON'T HAVE TO WORK IT TOO HARD WHEN YOU HAVE GOOD INGREDIENTS.

I HAVE CHOSEN A HAM THAT IS FAT, YOU SEE THIS.

THAT'S WHERE THE FLAVOR IS.

I KNOW I'VE BEEN TALKING ABOUT THIS A LOT, BUT IT'S GOOD WITH IT BECAUSE THE FISH IS VERY LOW IN FAT.

SO USE A HAM THAT'S A LITTLE BIT FATTY BECAUSE OF THE FAT AND ALSO THE FLAVOR OF IT.

OKAY.

JUST PUT SOME SALT ON.

BUTTER AGAIN.

ALL RIGHT.

SO NOW WE HAVE THE FISH.

IT'S WRAPPED WITH THIS LOVELY HAM, SAGE, BUTTER, SALT.

THAT'S ABOUT IT.

AND WHAT I DON'T WANT IS IT STARTS TO BOIL IN HERE.

THAT'S WHY I LEAVE IT A LITTLE BIT OPEN.

NOW YOU'LL HAVE TO COME CLOSER AND JUST LOOK AT THIS.

IT'S HOT AND IT'S REALLY, REALLY NICE.

MM.

THE BUTTER IS GETTING REALLY WARM, A LITTLE BIT NUTTY, AND THE HAM AND THE SAGE AND EVERYTHING.

AND THE SUN!

[ SIGHS ] AND I'M STARVING.

MM.

YOU CAN FIND ALL THE RECIPES ON OUR WEBSITE, NEWSCANCOOK.COM.

THAT SHOWER WAS SOMETHING THAT I NEEDED, [ LAUGHS ], AFTER A NIGHT OUT THERE IN THE WILDERNESS.

I WAS A BIT DIRTY.

THAT'S NICE IN A WAY.

WELL, NOW IT'S ME AND THE SHEEP, STROLLING AROUND AMONGST THESE BEAUTIFUL HOUSES.

AND AS YOU CAN SEE, THE HOUSES, THEY ALMOST LOOK THE SAME, DON'T THEY?

YOU KNOW, YOU CAN SEE THE SPECIAL WINDOWS.

THE HOUSES ARE MADE OF BEAMS THAT ARE COLORED IN THE COLOR OF THE SOIL, BLACK OR BROWN, THAT'S A MUST.

AND ALSO, THE ROOF IS MADE OF GRASS.

WELL, MY NEXT COOKING IS GOING TO BE IN ONE OF THESE HOUSES.

HELLO AND WELCOME TO THIS NICE VERANDA.

I AM GOING TO, VERY SOON, GET INTO THE MEAT SIRLOIN, BECAUSE THIS COOKING IS ALL ABOUT SOME GOOD MEAT.

HERE IS THE PIECE THAT WE ARE GOING TO USE.

THIS PIECE IS THE SIRLOIN STEAK.

AND YOU KNOW, IF YOU COULD SEE A BEEF IN FRONT OF YOU, BUT NOW IT'S ME.

OKAY, SO HERE WE HAVE THIS PART IS THE RIB.

THEN WE HAVE THE ENTRECOTE THERE AND HERE, ON THE BACK, THIS IS THE SIRLOIN STEAK, AND HERE WE HAVE MY BUT ON THE BEEF IT'S A STEAK.

AND YOU CAN, YOU KNOW, THE FILLET IS FIXED, OR IT STICKS TOGETHER WITH THE STEAK, AND IT'S FIXED UNDER THE SIRLOIN STEAK.

DID YOU GET THAT?

AND THEN HERE WE HAVE THE CHUCKS AND ALL THAT.

MOO!

WELL, NOW YOU KNOW.

[ LAUGHS ] ANYWAY, FOR MY MEAT, I'M GOING TO GRILL SOME VEGETABLES AND THEN SERVE IT WITH SOME NICE BUTTER THAT I'M GOING TO FLAVOR UP WITH SOME VINEGAR, SHALLOTS AND PARSLEY.

VERY, VERY GOOD.

SO THAT'S ENOUGH WITH SHALLOTS FOR MY BUTTER.

HERE WE GO.

NOW I'M GOING TO CUT MY NICE PIECE OF MEAT.

AND WHAT'S IMPORTANT IS THAT, JUST LEAVE IT OUT BEFORE YOU PUT IT ON YOUR FRYING PAN OR THE GRILL, BECAUSE THE MEAT NEEDS TO GET TO ROOM TEMPERATURE.

OR NOW IT'S VERANDA TEMPERATURE, ACTUALLY.

BUT IT'S JUST THAT IF YOU PUT COLD MEAT INTO A HOT FRYING PAN OR A HOT GRILL, THAT COULD CONTRACT AND THAT COULD GET YOU A VERY CHEWY PIECE OF MEAT, WHICH IS TREMENDOUSLY WRONG IF YOU HAVE THIS QUALITY OF MEAT.

"I LOVE YOU VERY MUCH".

SO I'M GOING TO CUT IT.

NOW YOU HAVE TO COME CLOSER.

JUST LOOK AT THIS MEAT.

THIS IS WHAT I'M TALKING ABOUT.

THIS IS GOOD STUFF.

I'M GOING TO MAKE A NICE BUTTER WITH SOME VINEGAR.

THIS SHARP FLAVOR GOES PERFECT TOGETHER WITH THE MEAT.

FAT AND VINEGAR ARE PERFECT FLAVORS THAT JUST MAKE THE MEAT BETTER.

SO NOW WE JUST ADD MY FINELY CHOPPED SHALLOT AND PARSLEY.

LET'S SEASON IT UP WITH SOME SALT AND BLACK PEPPER.

I FORGOT MY WEAPON AT HOME IN SWEDEN.

MY WEAPON IS MY PEPPER MILL.

I HAVE TO USE THIS SILVER ONE.

IT'S FROM THE HOUSE.

IT IS A MODERN HOUSE AND THIS IS VERY MODERN, BUT IT'S SILLY.

IT'S SO SILLY.

[ DEVICE BUZZING ] I HATE THIS.

JUST LOOK AT IT!

[ HOST SNORING ] THIS IS VERY MODERN.

OKAY.

SO LET'S PUT SOME SALT AND PEPPER ON THESE LOVELY STEAKS.

[ BUZZING ] SO I'M GOING TO GRILL SOME VEGETABLES AS WELL.

WE HAVE SOME CARROT AND ONION.

THAT'S ENOUGH.

I'M JUST GOING TO DRIZZLE SOME OLIVE OIL ON MY VEGGIES.

WHEN YOU HAVE THIS LOVELY PIECE OF FAT, YOU PUT THE FAT DOWN ON THE HEAT BEFORE YOU START TO GRILL THIS STUFF.

DID YOU GET THAT?

AND THAT'S BECAUSE THIS PART, ALL THIS FAT, THAT'S WHERE ALL THE FLAVOR IS, AND YOU ALSO WANT IT TO GET A LITTLE BIT CRISPY.

SO WE PUT IT DOWN.

I JUST GRAB A LEMON AND DIVIDE IT LIKE THIS.

AND PUT THIS ON MY GRILL AS WELL.

WELL, NOW YOU CAN SEE THAT THE FAT IS GETTING CRISPY.

LOOK AT THAT.

MM.

PERFECT.

SO NOW WE JUST FLIP MY STEAKS.

AND PLEASE, WHEN YOU HAVE FLD YOUR STEAKS OR WHATEVER YOU GRILL, LEAVE IT.

DON'T TOUCH IT TOO MUCH.

THAT'S SOMETHING WE JUST LOVE TO DO.

YOU JUST WANT TO SEE IF IT'S BURNED OR MAYBE IT'S NOT OR IT'S PERFECT.

LEAVE IT, PLEASE!

BECAUSE EVERY TIME YOU TOUCH THE BEEF OR THE VEGGIES OR WHATEVER, COOL AIR WILL COME BETWEEN THE GRID AND YOUR INGREDIENTS, AND THEN IT JUST WILL START TO BOIL.

SO HAVE EYES IN YOUR STOMACH AND BE COOL!

WELL, THAT'S PERFECT.

NOW YOU CAN SEE THAT.

COME CLOSER.

IF I JUST PRESS IT HERE IN THE MIDDLE, IT'S A LITTLE BIT SPONGY, AND THAT'S PERFECT.

AND IN THE END, IT'S A BIT MORE FIRM.

WE PUT THE MEAT UP ON A PLATE.

JUST LEAVE IT TO REST FOR A LITTLE WHILE.

MY VEGGIES, THEY'RE READY AS WELL.

IT'S SO EASY TO COOK IN THE SUMMERTIME, ISN'T IT?

WHEN YOU HAVE ALL THESE NICE VEGETABLES AND STUFF.

OKAY, MY FRIENDS.

THIS IS WHAT IT'S ALL ABOUT.

WE HAVE THE NICE STEAK.

WE HAVE THE BUTTER WITH THE SHARPNESS FROM THE VINEGAR, THE GRILLED VEGGIES, AND I ALMOST FORGOT, MY GRILLED LEMON.

LOOK AT THAT.

I PUT ONE LEMON OVER HERE AND THEN I'M JUST GOING TO SQUEEZE THAT OVER MY STEAK.

THERE YOU GO.

YOU CAN FIND ALL THE RECIPES ON OUR WEBSITE, NEWSCANCOOK.COM.

[ LAUGHTER ] >> 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.