>> Funding for this series has been provided in part by the following... >> Up Norway, curates Norwegian travel experiences in the footsteps of "New Scandinavian Cooking."
>> No, take me home Take me home where I belong >> Vgan, the full taste of chocolate.
>> Grieg Suites.
Chocolate with apples from Norway.
Havila Voyages.
Pure Northern.
>> Ekstedt: Welcome to southern Norway and Ostfold.
This region is famous for its amazing products, and that's what I'm going to explore in this program.
I'm Niklas Ekstedt.
Welcome to "New Scandinavian Cooking."
This is Rade County in the region of Ostfold.
It is located south of Oslo in the fertile region close to the Swedish west coast.
When one thinks of Norway, it is usually fish that comes to mind, but here in this region, it is beautiful berries, cabbage, apples and vegetables that is the main product.
Okay.
In this amazing weather, I have now arrived at Ek Farm here in southern Norway.
Here they grow Brussels sprouts that I, of course, will be cooking this program with some browned butter.
Then I'll be doing blackberries with vanilla and birch, and then hopefully we'll get some perch out of the lake, which I will grill over an open fire, and then, to finish off, veal with cabbage.
>> It is a little bit early on in the season now because these will be finished about the end of this month and starting of November, but you see how nice it looks.
>> Ekstedt: Beautiful.
>> Yeah.
>> Ekstedt: Look at that.
>> Yeah, and we have this red one.
We have the green one, and we also have red sprouts.
>> Ekstedt: Okay.
So these you just cook very lightly, right?
>> Water, salt and butter is very important.
>> Ekstedt: Yeah.
Always butter.
>> Always butter.
>> Ekstedt: Whenever... >> You are in Scandinavia now, you know.
>> Ekstedt: Yeah.
Whenever in doubt, add some butter, but that sounds delicious, though.
Hey.
>> Hello.
Hello.
>> Ekstedt: Hey.
Niklas.
>> Lars Erik.
>> Ekstedt: Lars Erik.
>> There, son.
>> Ekstedt: This is your son?
>> Yeah.
This is my son, and he owns the farm now, so me and my husband, we just help him out.
>> Ekstedt: That's good.
>> Yeah, yeah.
>> We take the leaves off by hand.
>> Ekstedt: Oh, by hand?
>> Mm-hmm.
>> Yeah.
>> This is hard work.
>> Ekstedt: Yeah, labor, yeah.
>> Yeah, yeah, yeah.
300,000, 400,000 plants every year.
>> Ekstedt: Wow.
>> Not me and my son alone, but we have some help.
>> Ekstedt: I can imagine.
So you cut the leaves off, and then we cut like this?
And wow.
>> Yeah.
>> Ekstedt: That's beautiful.
Now this is Brussels sprouts for me.
>> Yeah.
And now it is in the start of October, so it start being... >> Ekstedt: Yeah.
They're very firm.
Yeah.
>> ...just the right size.
>> Ekstedt: Yeah.
>> It's tasty.
It's nice-looking on a plate.
>> Ekstedt: Yeah, and firm.
>> Yeah.
Yeah.
>> Mm-hmm.
>> Ekstedt: Yeah, so the leaves, you just leave them on the ground?
>> Yeah, and go with trucks and take it back to the soil.
>> Ekstedt: Oh, okay.
>> So we keep the fertilizer.
>> Ekstedt: Okay, and the stem, you use that as well?
>> Yeah, we do.
When this is taken off with machine, it's chopped up, and then our neighbor who have a lot of cows, he coming for it.
>> Ekstedt: Okay.
>> And the cows, they just waiting.
>> Ekstedt: It's candy for them.
>> It's candy for them.
>> Ekstedt: Yeah, yeah, yeah.
>> Yeah.
>> Ekstedt: So it's great.
So the leaves are on the ground for natural fertilizer.
The stem goes to the neighbor's cow?
>> Yeah.
>> Ekstedt: And these are sent to my restaurant, and we cook them.
>> Yeah.
They are.
>> Yeah.
>> Ekstedt: So see you guys little later.
Thank you.
>> Thank you.
>> Ekstedt: Brussels sprout is actually from the Mediterranean Sea but was first cultivated in Europe in Belgium, close to Brussels, hence its name.
Not only you grow Brussels sprouts, you also have eggs.
>> Yeah.
We have eggs.
>> Ekstedt: Yeah.
>> We use the manure and the egg shells from the dessert in the growing of the Brussels sprouts.
>> Ekstedt: Ah, like a fertilizer.
>> Yeah.
We don't throw anything away.
>> Ekstedt: That's great.
>> We use everything we have on this farm.
Here is the sizes.
>> Ekstedt: Okay.
>> So here we have the super big, the... >> Ekstedt: Yeah.
These are huge.
>> ...double XL.
>> Ekstedt: These are the XXL.
>> Yeah.
>> Ekstedt: Wow.
>> And we have this very small egg.
>> Ekstedt: All right.
Wow.
>> And this is the same chicken that produce both.
>> Ekstedt: So the same chicken produced, just different sizes?
>> Yeah.
>> Ekstedt: I'll take some of these big because I'll be cooking a dish with some Brussels sprouts and some of your eggs.
>> Yeah.
>> Ekstedt: So you'll join me little later?
>> Yeah.
Thank you.
>> Ekstedt: Okay.
Great.
Take the big ones.
It's Friday, and I need them.
>> Yeah.
>> Ekstedt: Take care.
See you soon.
>> See you.
>> Ekstedt: What a beautiful day it turned out to be.
The sun is out.
The rain is gone, and I'm surrounded with this beautiful Norwegian landscape, and just down here, there's Brussels sprouts, and the house, the family Ek lives in this house, and they have, of course, a oak outside their house because Ek meaning oak in English, so beautiful, and I'll be cooking Brussels sprouts, of course.
So we'll start off with doing the sauce for the Brussels sprouts.
It's a very simple sauce.
It's with soft-boiled eggs, brown butter and a little bit of vinegar.
I'll show you how to do that.
Okay.
So these eggs have just cooked for 2 minutes.
That's it.
[ Whirring ] And browned butter.
Okay.
So almost done, this creamy sauce, so I'm just going to add one spoon of vinegar and then 2 tablespoons of oil.
I'm using olive oil now, but you can use regular oil as well.
I'm just going to give this the last stir, and then we're done.
[ Whirring ] That's it, so now we will be cooking the Brussels sprouts.
This is the way that my dad showed me how to cook Brussels sprouts, and it's just a very, very simple way.
You need a hot pan, and then you fry the Brussels sprouts in oil and butter.
Woo-hoo!
And then some salt in here.
This dish is the perfect side for a meat or fish dish or even chicken.
And then I'm going to use these beautiful Brussels flowers.
So when the Brussels sprouts are starting to color like this to beautiful golden brown, we're going to top them up with these flowers and leaves.
So now just a dash of water around this so the steam from the cast-iron pan will cook these leaves.
Brussels sprouts and apple is like peas and carrots.
They go so well together, so I'm going to add a little bit of raw apple into this dish, some grated hazelnut with this.
And then we just going to drizzle some of that creamy egg sauce on top of this.
Okay.
There we go, my dad's Brussels sprout dish with raw apple, grated hazelnut and that creamy egg sauce on top.
You can find all our recipes on our website, newscancook.com.
Let's see what the family Ek thinks of this.
>> Oh.
>> Ekstedt: Some Brussels sprouts for the Brussels sprouts farmers.
>> Oh, thank you... >> Ekstedt: What do you think?
>> Thank you.
>> ...very much.
>> Mm-hmm.
>> Mm.
>> This was very nice.
>> The sprouts, the eggs... >> Ekstedt: Yeah, hazelnuts.
>> Yeah.
>> Mm-hmm.
>> Ekstedt: Yeah.
>> But also what you took together with it.
>> Ekstedt: Yeah.
>> It was fantastic.
>> Ekstedt: Thank you.
>> Mm.
>> Ekstedt: I love this site.
It's just so beautiful.
This region is one of the most important agricultural areas of Norway, filled with cabbage, potatoes, onions, beets, berries and fruits.
So I'm with Anne here, who has some dairy cows.
I'm going to buy some milk off her, some fresh, unpasteurized milk.
Can I try that?
>> Of course.
>> Ekstedt: Yeah?
Start from the top and then squeeze down?
>> Yeah.
>> Ekstedt: Not as good as you but... Oh, no, you continue, Anne.
This is no job for me.
>> What are you going to do with the milk?
>> Ekstedt: Well, I'm actually going to flavor it with birch and then serve it with some blackberries.
>> Ah.
>> Ekstedt: Have you had that before?
>> No, but it sounds delicious.
>> Ekstedt: This is childhood memories for me, just going to the farm, buying some real milk, so I'm going to head off for more adventures.
Thank you so much and good luck.
>> Thank you.
>> You're welcome.
Thank you.
>> Ekstedt: Bye-bye.
In the fall when the harvest of berries and vegetables and fruits are over, local producers show different types of produce from the region, a tribute to the Norwegian farmer and the region's diversity.
So now I'm with Henriette, who grows blackberries here.
>> Yes.
>> Ekstedt: And usually in Scandinavia, we pick blackberries in the wild, right?
>> Yes.
>> Ekstedt: So this is quite unusual.
>> It's another type than in nature.
>> Ekstedt: Okay.
>> Yes.
>> Ekstedt: But what's the name of the farm?
>> Hauger.
>> Ekstedt: Hauger.
>> Hauger Gard.
>> Ekstedt: Hauger.
>> Yeah.
>> Ekstedt: Hauger, it's nice.
It sounds like Viking language, Hauger.
>> Yes.
[ Laughter ] >> Ekstedt: They look great.
They're huge, big blackberries.
So I'm going to do a jam.
>> Yes.
>> Ekstedt: What do you think about with cardamom?
>> Oh.
>> Ekstedt: Sounds good?
>> Yes.
>> Ekstedt: So let's pick some blackberries.
>> Yes.
>> Ekstedt: Yeah.
This is really like comfort food, isn't it, like, jam?
>> Yes.
Yeah.
>> Ekstedt: For us Scandinavians, I mean, we're raised with jam.
All right.
Well, I think that's enough.
>> Mm.
>> Ekstedt: That's enough for my jam.
Thank you very much.
See you later.
>> You're welcome.
>> Ekstedt: So I'm carving this birch because I'm going to do a birch-flavored milk with my blackberries, and the blackberries I'm going to do in a very traditional Nordic way.
I'm just going to shake them with sugar raw.
Just regular sugar and then some cardamom today, but you can use any spice for this recipe.
Go over it like this with a mortar, nice great flavor there.
You need ripe berries for this recipe.
You want them...The end of the season is perfect for this recipe.
Then sugar into the jar.
Two...Okay.
Let's make it 3 tablespoons.
Well, let's make it 4 tablespoons.
Okay.
Then on with the lid and then shake.
You shake it until it sticks in the bottom.
Can you see that?
So the liquid, the moist comes down in the bottom of the jar, and then give it one more shake, and that's it.
See how nice that is?
Those are beautiful blackberries.
And the milk I got from the farmer earlier, this is whole milk, just regular fat milk.
That's what you want for this recipe.
So heat that up.
So I'm using birch, silver birch.
That's the best wood for this recipe.
You need, like, a handful of this carved wood for that amount of milk.
Don't bring the milk to a boil.
Just let the wood simmer in this only for a few minutes.
Then the jam, the blackberry jam.
Look at that, how beautiful that looks.
Okay.
Now 2 minutes with the birch in the milk like that, and what will happen is when you put this milk into the jam, will make it turn into a type of yogurt.
I'll show you.
So pour the milk into the bowl.
And the spoon, and then it sets like a nice, creamy consistence.
So the milk from this local farmer flavored with the birch and the blackberry jam and the cardamom is just so good.
This is the perfect snack or breakfast.
Remember, you can find all our recipes on our website, newscancook.com.
So all these are mine?
>> Of course, for you.
>> Ekstedt: Thank you very much.
I had a great day.
>> Have a good day.
>> Ekstedt: Oh, yeah.
I have something for you as well.
I have some jam.
>> Oh.
Thank you.
>> Ekstedt: Enjoy.
Bye-bye.
>> Goodbye.
>> Ekstedt: The Norwegian Trekking Association manages 500 cabins all over Norway.
As a member, you will be given a key to the front door.
So tell me a little bit about this key.
What's it for?
>> This is the key to a lot of adventures.
>> Ekstedt: Mm-hmm.
>> And it cost you about 100 Norwegian kroners to get it.
>> Ekstedt: Mm.
>> And once you have it, you can lock yourself into all of our cabins all over Norway.
We have 540 cabins.
Everyone can use them, but as a member, it's cheaper.
>> Ekstedt: Okay.
>> And we also have around 10,000 foreign members.
>> Ekstedt: All right.
>> So many foreigners come to Norway during summer especially and Easter, and they hike for a week or so.
>> Ekstedt: The system is faith-based and unique in the world.
It would be easy to stay without paying, but members and nonmembers are trusted to report their stay.
In addition to managing the cabins, the Trekking Association also maintain over 20,000 miles of hiking and cross-country ski trails.
>> This is the biggest outdoor activity organization in Norway.
>> Ekstedt: Yeah.
>> We have over 300,000 members, and this year, we're 150 years.
>> Ekstedt: Sounds great.
>> Yeah.
>> Ekstedt: Next vacation, I'm going to get a red key.
>> Welcome.
>> Ekstedt: So what about fish?
Isn't there fish in this lake?
>> Yes.
We have [ Speaks Norwegian ].
>> Ekstedt: Perch.
>> Perch in English, yes.
>> Ekstedt: Wow.
That's great, and you will take me fishing?
>> Yes.
>> Ekstedt: Yeah.
So let's go, huh?
>> Let's go.
>> Ekstedt: It's a magical day here in Norway.
The wind just died down, and the trees are mirroring down in the lake, and I've just been down with my new friend in this lake and picked up some perch, so I think this meal will be stunning.
I'm going to smoke perch, and I'm going to smoke it in juniper wood.
So just juniper branches like this picked, and then I'm going to put a little bit of water on them because if they're too dry, they're just going to burn out.
So perch, and you can do this with pretty much all fish in this size.
You can't do it with too-big fish because it's never going to be done.
We're going to put some lemon in the fish, and an onion.
Some spices here... could work with chili, or you could put parsley, or everything with flavor basically works straight into the fish.
Then juniper wood into the fire.
Bring some water down in the fire with the wood because what is going to happen as well, you're going to get this nice steam.
The steam is going to be flavored with the juniper.
And then we put the fish straight in here.
There we go.
And I have some fresh mushrooms just picked round the corner from here.
So these ones are the yellow chanterelles, the most common ones here, but I also have these funnel chanterelles.
These are a little less moist.
Cast-iron pan straight in the fire and butter.
You just need, like, a tablespoon for this so straight into the pan.
I'm going to start off frying these ones.
They're going to get this amazing flavor from the birch smoke.
And then when these yellow friends has fried for a minute or two, just add these ones.
To finish off this recipe, I'm just going to add cream.
You want to do this quite slow because what happens if you bring too much heat at this moment, it's just going to burn, so you just want to cook down the butter a little bit.
Almost done.
Just some salt in this.
This is perfect, these creamy mushrooms and juniper-smoked perch.
Let's hope my friends like this.
For exact details on our recipes, just go to our website, newscancook.com.
Mm.
>> Mm-hmm.
[ All speaking Norwegian ] >> Ekstedt: I'm standing here in front of Stotvig Spa Hotel, beautiful hotel just by the sea.
One minute ago, I was down with the farmers, and now I'm in the fjord.
Enough talk about the sea.
Let's cook.
I'm going to do veal with a lot of vegetables, and I don't want a creamy sauce with this dish.
I want a light broth like a bouillon.
Start with the cabbage.
[ Chuckles ] Big cabbage.
I love doing the vegetable garnish on the grill, straight down in a cast-iron pan.
What I've done is I grilled the meat.
That's already done.
So the cabbage and some onion.
But for this dish, you want the vegetables to be similar size, so this is a nice size, so cut the onions and the cabbage about the same size.
So then I want some chili in this.
It's going to give a nice flavor to this dish.
In the pan, some beautiful Norwegian butter.
[ Sizzling ] And then first off, the onions, then the chili, and then the cabbage.
I don't want to tire you totally with cutting a lot of vegetables, so I cut up some celeriac and some carrots.
I cut these in the same size as the cabbage, so...
Okay.
The vegetables are done, so I'm now just going to add the bouillon and some apple cider and a great Norwegian beer.
I made this with grilled vegetables and then just added liquid and a little bit of meat, and then you have a great stock put in this.
Okay?
Then we're going to flavor this with apple cider... and some beer.
So there you go, vegetables with stock made of grilled vegetables, beer and apple cider, and add some parsley as well.
So this region is famous for its great veal, so I wanted to use veal meat today, but if you do have lamb, you can use lamb for this dish as well.
A lot of vegetables in the bottom of the bowl.
Want that liquid in there as well because that's where all the flavor is.
Then you just top this off with the meat like that.
In Scandinavian cuisine, we use a lot of horseradish.
I mean, we don't have anything spicy originally from this part of the world, so back in the days, it was horseradish that gave spice to the dish or the food.
So what I'm using is just back of the knife and then scrape it.
So there you go, this very easy dish.
These vegetables cooked in the cast-iron pan with a lot of butter and then just in the bowl with broth, flavored with bay leaves and pepper, and then top off with veal and scraped horseradish.
Let's see if my new friends like this.
[ All speaking Norwegian ] [ Laughter ] >> Ekstedt: Okay.
That's it.
That's all, folks, from Ostfold.
I hope you enjoyed it as much as I have.
I have had an amazing time here.
Thank you very much.
[ Laughter ] [ All speaking Norwegian ] >> For more of the "New Scandinavian Cooking" experience, visit our website or Facebook page.
>> Funding for this series has been provided in part by the following... >> Up Norway, curates Norwegian travel experiences in the footsteps of "New Scandinavian Cooking."
>> No, take me home Take me home where I belong >> Vgan, the full taste of chocolate.
>> Grieg Suites.
Chocolate with apples from Norway.
Havila Voyages.
Pure Northern.
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