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

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

♪ ♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM OPPLAND, THE MOUNTAIN REGION IN SOUTHERN NORWAY.

I'M ANDREAS VIESTAD.

AND I'M ON TOP OF THE WORLD.

THIS IS THE MOUNTAIN KINGDOM THAT DEFINES NORWAY FOR MOST NORWEGIANS.

IT'S THE SETTING OF HENRIK IBSEN'S PLAY "PEER GYNT" AND THE INSPIRATION FOR COUNTLESS PAINTERS, COMPOSERS, PLAYWRIGHTS, NOT TO MENTION OUTDOORS MEN AND WOMEN, FOOD LOVERS, AND COOKS.

JOTUNHEIMEN IS THE CROWN OF THE NORWEGIAN MOUNTAIN KINGDOM.

GALDHOPIGGEN, THE HIGHEST PEAK IN NORWAY, IS HERE.

THE SECOND-HIGHEST PEAK IN NORWAY IS HERE.

THE THIRD-HIGHEST, THE FOURTH- HIGHEST.

IN FACT, THE 29 HIGHEST MOUNTAIN PEAKS ARE SITUATED IN JOTUNHEIMEN NATIONAL PARK.

JOTUNHEIMEN GOT ITS NAME FROM NORSE MYTHOLOGY.

THE "JOTNE" WERE CREATURES.

THEY WERE NOT QUITE GODS, NOT HUMANS.

THEY WERE BIG, IRRITATING, QUITE AGGRESSIVE.

AT ONE POINT THEY WERE SCATTERED ALL OVER THE COUNTRY, BUT AS HUMAN DEVELOPMENT PROGRESSED, THEY WERE FORCED INTO THE MOUNTAINS.

AND ACCORDING TO LEGEND, THIS IS WHERE THEY LIVE.

GALDHOPIGGEN HAS ALWAYS BEEN HERE, ALWAYS SEEN AS ALMOST INVINCIBLE, THREATENING.

IT WASN'T UNTIL 1850 THAT A FARMER AND A TEACHER FROM NEARBY LOM FIRST CLIMBED THE SUMMIT.

IT'S STRANGE TO THINK THAT THERE HAVE BEEN HUMANS HERE FOR THOUSANDS OF YEARS.

THEY JUST STOOD THERE AT THE FOOT OF THE MOUNTAIN AND WATCHED THIS SUMMIT AND NOT DARED TO GO UP HERE.

AND TODAY IT'S SUCH A POPULAR DESTINATION THAT THERE'S A SMALL SNACK BAR HERE DURING SUMMER.

NOW IN EARLY FALL, THERE'S A SPECIAL GLOW TO THE LANDSCAPE.

AS NATURE READIES FOR A LONG AND HARD WINTER, IT'S READY TO SHARE THE FRUITS OF SUMMER, OR IN THIS CASE, THE BERRIES PRODUCED BY LONG AND BRIGHT SUMMER DAYS.

AND TOS PROGRAM IS ABOUT THE MULTICOLORED, SWEET, BITTER... AND SOMETIMES EXCEEDINGLY TART BERRIES OF THE MOUNTAINS.

I'LL START OFF BY MAKING A SWEET, FRESH-TASTING BERRY SOUP.

THINK OF IT IS A NORWEGIAN DESSERT GAZPACHO.

THEN WE'LL MAKE VARIOUS TRADITIONAL JAMS AND SYRUPS AND FLAVOR THEM IN NEW AND INTERESTING WAYS.

FOR DESSERT, I'LL MAKE A TASTY BREAD PUDDING WITH LOTS OF DIFFERENT BERRIES.

I'LL SERVE A TRADITIONAL AIR-CURED HAM WITH HOMEMADE ROWAN-BERRY JELLY.

AND FOR MAIN COURSE, WE'LL HAVE ROASTED, BERRY-GLACED PORK LOIN.

THE FIRST THING I'M GOING TO MAKE TODAY IS A FRESH-TASTING BERRY SOUP.

IT'S SWEET, SO YOU CAN SERVE IT AS A DESSERT, BUT I WANT IT TO BE SOMETHING MORE THAN JUST SWEET.

I WANT IT TO CONTAIN THE FLAVORS OF THE FOREST AND MOUNTAINS.

SO I WANT THERE TO BE OTHER FLAVORS, AS WELL.

SOME HINT OF BITTERNESS AND SOME ACIDITY AS WELL.

MY MAIN TOOL WHEN MAKING THIS BERRY SOUP IS A BLENDER.

AS A FOUNDATION, I'M GOING TO USE TWO DIFFERENT HOMEMADE SYRUPS -- RASPBERRY SYRUP AND LINGONBERRY SYRUP.

AND LINGONBERRY SYRUP IS VERY LIGHT SYRUP AND IT'S QUITE SIMILAR TO CRANBERRY JUICE.

SO IT'S GOT A LOT OF ACIDITY IN IT.

FIRST THE LINGONBERRY.

AND THEN RASPBERRY.

AND THESE SYRUPS HAVE BEEN DILUTED WITH WATER, AND THEY'RE NOT TOO SWEET TO BEGIN WITH.

YOU CAN ALSO USE CRANBERRY JUICE AND RASPBERRY JUICE.

I'M ALSO GOING TO ADD ONE OF THE BERRIES OF EARLY SUMMER, STRAWBERRY, THAT HAS BEEN CONSERVED THE EASIEST POSSIBLE WAY -- BY FREEZING.

THIS WILL ADD SOME OF THE LIGHTNESS OF SUMMER, AND ALSO THE FACT THAT THE BERRIES ARE FROZEN WILL MAKE THE SOUP VERY, VERY COLD, IF NOT A LITTLE BIT FROZEN ITSELF.

[ SPEAKING NORWEGIAN ] I LOVE THE FRESHNESS AND COOLNESS OF THE SOUP.

TO THIS I'M GOING TO ADD RED CURRANTS, WILD RASPBERRIES, AND BLUEBERRIES.

AND SOME LINGONBERRIES.

SOME OF THEM ARE SO...

THEY'RE SO SOUR YOU WON'T EVEN BELIEVE IT.

BUT WHEN EVERYTHING ELSE IS QUITE SWEET, THEN IT'S ACTUALLY VERY NICE AND IT GIVES THE DISH SOME TEMPERAMENT.

SOUR CREAM.

LOCAL SOUR CREAM.

AND THE FINAL INGREDIENT IS THE STRANGEST AND MOST WONDERFUL BERRY THAT CAN BE FOUND IN NORTHERN TERRITORIES, THE CLOUDBERRY.

BUT IT ISN'T SWEET AT ALL, IT HAS NO SUGARS.

WHICH MAKES IT VERY, VERY INTERESTING.

SO I'M GOING TO ADD THIS TO THE SOUR CREAM.

AND THIS IS IT.

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

HELLO!

>> HELLO!

>> YOU'VE GOT A REAL JAM SESSION GOING ON HERE.

>> [ CHUCKLES ] >> SUMMER HAS ITS LOGICAL CONCLUSION IN THIS RITE WHERE ALL THE BERRIES OF SUMMER ARE CONSERVED FOR USE THROUGHOUT THE WINTER.

IT IS A SIMPLE PROCESS AND IT'S ALSO A COMPLICATED PROCESS.

DOESN'T REALLY NEED ANY OTHER TECHNIQUES THAN BOILING, ANY OTHER INGREDIENTS THAN THE BERRIES THEMSELVES AND A BIT OF SUGAR.

BUT YOU'VE GOT TO BE METICULOUS.

YOU'VE GOT TO STERILIZE THE GLASSES SO THAT YOU DON'T HAVE MOLD.

AND YOU'VE GOT TO MAKE SURE TO FIND THE RIGHT BALANCE BETWEEN SWEETNESS AND STILL KEEPING THE FRESHNESS OF THE BERRIES.

THERE'S GOT TO BE A LITTLE BIT OF BITE TO THE JAM, OTHERWISE YOU MIGHT JUST AS WELL BUY SOMETHING IN THE STORE.

WHEN INGRID AND I EXPERIMENT, WE ALSO ADD A FEW OTHER FLAVORS AS WELL.

MAYBE A HINT OF CINNAMON WITH THE BLUEBERRIES.

OR MAYBE EVEN A BIT OF ALLSPICE, WHICH LENDS A MYSTERIOUS QUALITY TO THE BERRIES.

YOU CAN FIND A TOUCH OF CINNAMON, MAYBE EVEN SOME NUTMEG AND CLOVES.

ALL THESE SPICES ARE HERE, THAT'S WHY ALLSPICE GOT ITS NAME.

THEY ARE ALL OF THESE SPICES IN ONE.

AND EVEN MORE POWERFUL IS STAR ANISE.

YOU'VE GOT TO BE VERY CAREFUL WHEN YOU USE THEM, BUT IT'S VERY GOOD, PARTICULARLY WITH SOUR AND BITTER BERRIES LIKE LINGONBERRY.

OR RASPBERRIES GO VERY WELL TOGETHER WITH HERBS.

YOU CAN USE ROSEMARY OR THE FRESHNESS OF LEMON BALM.

I'M NOT REALLY A DESSERT PERSON, BUT I LOVE BERRY-BASED DESSERTS.

BECAUSE THEY'RE NOT JUST SWEET, THEY HAVE A FRESHNESS TO THEM, A GENEROSITY TO THEM, AND ALSO BECAUSE THAT'S WHAT MY GRANDMOTHER USED TO MAKE.

I'M GOING TO MAKE A BREAD PUDDING WITH RASPBERRIES AND VARIOUS BERRIES FROM THE FOREST AND MOUNTAINS.

SOME THAT ARE SWEET, BUT SOME THAT ALSO HAVE AN INTERESTING HINT OF SOURNESS AND BITTERNESS TO THEM.

AS ALWAYS WITH A BREAD PUDDING, YOU NEED BREAD.

AND YOU DON'T NEED FANCY BREAD, GOOD BREAD LIKE THIS.

THIS IS FANTASTIC BREAD FROM THE BAKERY IN LOM.

YOU CAN USE ALMOST ANY KIND OF BREAD, AND IT'S ACTUALLY AN ADVANTAGE IF THE BREAD IS STALE.

IT'S MUCH EASIER TO WORK WITH.

AND I'M GOING TO USE HALF A LOAF.

AND YOU DON'T NEED THE CRUST, YOU JUST NEED WHAT'S INSIDE.

AND WHEN YOU'VE TORN ALL THE BREAD INTO SMALL PIECES, THEN IT'S TIME TO ADD THE CREAM.

TWO CUPS, FIVE DECILITERS, OF CREAM.

AND THEN MASH THE BREAD, MUCH AS YOU WOULD IF YOU WERE MAKING MASHED POTATOES.

AND WHEN IT COMES TO ADDING SUGAR, YOU'VE GOT TO MAKE A DECISION WHAT YOU WANT TO EMPHASIZE.

DO YOU WANT TO EMPHASIZE FRESHNESS OR SWEETNESS?

AND FOR ME, FRESHNESS IS ALWAYS THE MOST IMPORTANT THING.

SO I'M QUITE RESTRICTED ON HOW MUCH SUGAR I ADD.

THIS IS ABOUT HALF A CUP OF BROWN SUGAR.

BUT SWEETNESS IS SHING YOU CAN GET FROM VARIOUS SOURCES.

IT DOESN'T HAVE TO BE SWEET AS IN SUGAR.

IT CAN BE SWEET AS IN SWEET AROMAS.

AND THAT'S WHAT YOU GET FROM VANILLA.

SO I'M GOING TO ADD THE SEEDS FROM HALF A FAT VANILLA BEAN LIKE THIS.

AND THEN I'M GOING TO ADD FOUR EGGS.

AND IN ORDER TO GET SOME TEXTURE INTO THE PUDDING, I'M GOING TO ADD SOME NUTS.

THE BEST WAY TO TREAT NUTS IS TO GENTLY, GENTLY, GENTLY PUT THEM ON A LINEN BED.

AND THEN BRUTALLY SMASH THEM.

AND THIS IS JUST HOW I LIKE THEM... UNEVENLY CRUSHED.

THEN I LINE AN OVENPROOF DISH WITH RASPBERRIES.

THESE ARE SMALL, WILD, AND INTENSELY SWEET RASPBERRIES.

YOU CAN ALSO USE NORMAL RASPBERRIES.

AND THEN I ADD THE BREAD PUDDING BATTER.

MAKE SURE TO FILL THE OVENPROOF DISH ALMOST UP, AND THEN COMES THE INTERESTING PART, ADDING SOME OTHER BERRIES, LIKE LINGONBERRIES, THAT ARE A BIT LIKE CRANBERRIES BUT INTENSELY SOUR.

AND THEN RED CURRANTS, WHICH HAVE A WONDERFUL BALANCE BETWEEN TARTNESS AND SWEETNESS.

AND WILD BLUEBERRIES.

SHOCKING IN COLOR AND INCREDIBLY SATISFYING TASTE.

IF YOU WANT, YOU CAN USE SOME OF THE MORE PECULIAR BERRIES, LIKE CROWBERRIES.

THEY LOOK A BIT LIKE BLUEBERRIES, BUT THEY TASTE QUITE DIFFERENT.

THEY'RE NOT AS SWEET.

THEY HAVE A LITTLE HINT OF BITTERNESS TO THEM, AND THAT'S REALLY QUITE INTERESTING IN A DESSERT.

I POP IT IN THE OVEN AT 175 CELSIUS, 350 FAHRENHEIT, FOR ABOUT HALF AN HOUR.

AND YOU CAN CHECK THAT IT'S DONE BY POKING IT WITH A KNIFE.

WHEN THE MIXTURE HAS SET, THEN IT'S READY TO SERVE.

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

THE TRANQUIL LANDSCAPE OF RONDANE, WITH GENTLY ROUNDED PEAKS, IS NORWAY'S FIRST NATIONAL PARK AND ONE OF THE MOST POPULAR HIKING AREAS.

A TRIP WESTWARDS WILL TAKE YOU THROUGH WILD AND BEAUTIFUL SCENERY, AND WHEN YOU REACH PEER GYNT-HYTTA, A WAFFLE AND A CUP OF COFFEE WILL SEEM LIKE THE APEX OF CIVILIZATION AND LUXURY.

ALL ALONG THE GUNDBRANDS VALLEY, THERE ARE LONG TRADITIONS FOR SMALL-SCALE FARMING IN THE HILLS AND MOUNTAINS -- FARMS WHERE THE FREE-RANGING PIGS STILL ROAM THE SUMMER PASTURES AND FEED ON LEAVES AND BERRIES.

THIS PART OF NORWAY IS COOL AND EXCEPTIONALLY DRY.

IT DOESN'T RAIN HERE OFTEN, AND WHEN IT DOES, IT DOESN'T RAIN MUCH.

ANNUAL RAINFALL IS ABOUT THE SAME AS MOST OF THE SAHARA DESERT.

THIS MAKES FOR EXCELLENT CONDITIONS FOR CURING AND DRYING MEATS.

THE BEST AIR-CURED HAM COMES FROM SKJAK.

AND THIS IS WHAT I'M GOING TO EAT NOW.

BUT FIRST I'M GOING TO PREPARE A ROWANBERRY JELLY TO GO WITH IT.

AND ROWANBERRIES ARE PECULIAR BERRIES.

IT'S EXCEPTIONALLY SOUR.

BUT IT'S MORE THAN JUST SOUR, IT'S ALSO INCREDIBLY BITTER AND IT LEAVES YOUR MOUTH NUMB FOR ABOUT 15 MINUTES AFTER YOU EAT ONE OF THEM.

I DON'T KNOW IF YOU DRINK A LOT OF BATTERY ACID, IF YOU DO, THEN YOU'RE USED TO IT, BUT OTHERWISE TO ME IT IS AS UNPLEASANT EVERY TIME.

BUT YOU CAN USE IT FOR A GASTRONOMIC PURPOSE, ONLY ONE, I THINK, AND THAT IS MAKING ROWANBERRY JELLY.

I'VE GOT ABOUT FIVE DECILITERS, TWO CUPS, OF BOILING WATER, AND I'VE GOT AROUND TWO POUNDS OF ROWANBERRIES, A LITTLE LESS THAN A KILO.

AND THEN I'LL BRING THIS TO BOIL AND I'LL LET IT SIMMER LONG ENOUGH FOR THE BERRIES TO RELEASE SOME OF THEIR JUICES AND SOME OF THEIR PECTIN.

THEY'VE GOT QUITE A LOT OF PECTIN, WHICH WILL HELP THE MIXTURE TO JELLIFY BY ITSELF.

IT'S BEEN ABOUT 15 MINUTES, AND AS YOU CAN SEE, THE ROWANBERRIES HAVE CHANGED COLOR.

AND IT'S TIME TO SIEVE THEM.

ONE OF THE THINGS THAT YOU'VE GOT TO BEAR IN MIND WHEN YOU COOK ROWANBERRIES IS THAT YOU MUSTN'T STIR TOO MUCH.

MUCH OF WHAT WE WANT IS IN THE SKIN.

IF YOU STIR THEM TOO MUCH, YOU GET MORE OF THE BITTER STUFF FROM THE INSIDE.

WELL, EVERYTHING IS KIND OF SOUR AND BITTER, BUT THIS IS PARTICLY NASTY.

AND THIS HAS YIELDED, STRANGELY ENOUGH, LESS THAN FIVE DECILITERS -- BECAUSE THERE HAS BEEN SOME EVAPORATION DURING THE BOILING.

SO THERE'S ABOUT TWO CUPS OF JUICE HERE.

AND I RETURN THIS TO THE POT AND ADD ABOUT THE SAME AMOUNT OF SUGAR AS I HAVE JUICE.

SO THIS IS ABOUT A POUND OF SUGAR, A LITTLE LESS THAN HALF A KILO.

AND THEN YOU'VE GOT TO LET THE SUGAR AND ROWANBERRY JUICE SIMMER FOR A FEW MINUTES TO LET THE PECTIN IN THE ROWANBERRY JUICE AND THE SUGARS INTERACT.

AND THEN YOU JUST TRANSFER THIS.

AND IT WILL JELLIFY WITHIN A FEW HOURS.

WHEN YOU TASTE THIS MIXTURE, THEN THERE IS SOURNESS HERE, THERE IS BITTERNESS.

YES, I ADMIT THERE IS BITTERNESS, BUT THERE IS ALSO SOMETHING ELSE, SOMETHING FRUITY.

SOME OF THESE WONDERFUL EPHEMERAL FRUITY AROMAS, SO THAT YOU CAN UNDERSTAND THAT THE ROWANBERRY IS A DISTANT RELATIVE OF THE APPLE.

AND THIS ROWANBERRY JELLY IS VERY NICE TOGETHER WITH DIFFERENT TYPES OF SALTY FOOD.

LIKE PATéS OR AIR-CURED HAM.

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

WHEN YOU MAKE ROWANBERRY JELLY OUT OF NOTHING BUT ROWANBERRIES AND SUGAR, YOU GET A VERY NICE COLOR LIKE THIS.

BRIGHT AND RED.

I THINK THAT'S A QUALITY IN ITSELF.

MANY RECIPES CALL FOR A COMBINATION OF APPLES AND ROWANBERRIES, AND THEN THE RESULT IS LIKE THIS.

A LITTLE BIT MORE ORANGE, YELLOWISH IN ITS COLOR AND A LITTLE BIT MILDER AND MORE FRUITY.

THE MOUNTAIN REGION IS INTERCONNECTED.

SOME EVEN CHOOSE TO HIKE THROUGH ALL THE DIFFERENT AREAS TO SEE THE SPLENDOR OF JOTUNHEIMEN AND THE WILD BEAUTY OF RONDANE AND DOVRE, WHERE YOU CAN SEE REINDEER AND MUSK OX IN THE WILD.

DO STAY AWAY FROM THE MUSK OX, THOUGH -- THEY SEEM DOCILE, BUT THEIR IDEA OF SOCIALIZING CAN BE PRETTY ROUGH.

FOR MAIN COURSE, WE'LL HAVE PORK ROAST FROM THE BACK LOIN.

AND I'M GOING TO GLACE THEM WITH VARIOUS BERRIES, WITH BLACK CURRANTS AND BLUEBERRIES.

BUT FIRST YOU JUST NEED TO CUT A KIND OF CRISSCROSS PATTERN IN THE FAT, AND THEN RUB IT WITH SALT AND PEPPER.

AND THE COOKING IS REALLY QUITE STRAIGHTFORWARD.

YOU JUST PLACE IT IN THE OVEN AT 175 CELSIUS, 350 FAHRENHEIT, FOR ABOUT TWO HOURS.

THEN YOU GET A NICE CRACKLING AND THE MEAT IS COOKED THROUGH.

NOW, AS NICHOLAS KURTI USED TO SAY, "THE CRACKLING IS SUPERB!"

AND YOU CAN REALLY SERVE IT LIKE THIS, BUT BY ADDING A BERRY-BASED SYRUP TO IT, YOU GET AN INTERESTING MIXTURE OF SWEETNESS AND TARTNESS.

I'VE GOT BLACK CURRANTS HERE AND BLUEBERRIES.

[ SIZZLING ] LET THEM SWEAT IT OUT A BIT IN THE PAN.

THERE'S A WHOLE LOT OF FAT THAT HAS ACCUMULATED HERE IN THIS PAN, AND WE DON'T NEED THAT NOW, SO I'M JUST GOING TO POUR IT OUT.

THEN I LIFT OUT THE UNSWEETENED BERRIES AND PLACE THEM WITH THE PORK.

AND WITH WHAT REMAINS, I'LL MAKE A SYRUP.

I'M ADDING QUITE A LOT OF SUGAR, TWO AND A HALF TABLESPOONS.

AND THEN, AS THE BERRIES HAVE LOST QUITE A LOT OF THEIR ACIDITY AND TARTNESS WHEN THEY'VE BEEN BOILED, I ADD SOME VINEGAR.

WHITE WINE VINEGAR.

AND A GOOD TABLESPOON OR SO.

AND THERE'S ONE MORE BERRY THAT IS QUITE IMPORTANT UP HERE AND THAT WE HAVEN'T USED YET, AND THAT'S JUNIPER BERRY.

IT'S NOT A SWEET BERRY, IT HARDLY CONTAINS SUGAR, BUT IT IS REALLY A VERY, VERY NICE SPICE.

SO I'M ADDING FOUR JUNIPER BERRIES TO THIS SYRUP.

JUNIPER, IF YOU DIDN'T KNOW, IS WHAT GIVES GIN ITS PECULIAR AND CHARACTERI FLAVOR.

WHEN THIS SYRUP THAT I'M GOING TO USE AS A GLACE HAS THICKENED QUITE A BIT, IT'S TIME TO ADD TO THE MEAT.

A LITTLE BIT TO THE UNDERSIDE.

THE MOST IMPORTANT IS TO PUT IT ON TOP.

THEN IT GOES INTO THE OVEN AGAIN FOR ABOUT 10 TO 15 MINUTES.

BUT YOU SHOULD WATCH IT VERY, VERY CAREFULLY.

THE SUGARS SHOULD START TO BUBBLE ENERGETICALLY, BUT THEY SHOULD NOT BURN.

AND I'LL SERVE THIS WITH POTATOES AND VEGETABLES.

>> 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, HEARTBEAT, MUSIC ] Woman: CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪