Ep 3. Close to Home

In the third episode of season 4 of New Scandinavian Cooking, titled "Close to Home," Chef Andreas Viestad explores the concept of home cooking and how it has evolved in Scandinavia over the years. Throughout the episode, Andreas visits various locations in Norway to learn about traditional home-cooked dishes that have been passed down through generations.

The episode begins in Sørlandet, a coastal region in southern Norway known for its seafood. Andreas visits a fisherman who shows him how to catch oysters from the seabed. He then heads to a local restaurant where he prepares oyster ceviche, a dish that highlights the fresh flavors of the region.

Next, Andreas travels to Telemark, a mountainous region in central Norway. Here, he meets an artisan farmer who produces his own cheese using only traditional methods. Andreas uses this cheese to make a traditional Norwegian potato pancake called røsti.

The episode's focus on home cooking continues in the town of Gudbrandsdalen, where Andreas discovers a unique type of dumpling called raspeballer. These dumplings, made from grated potatoes and flour, are a staple of traditional Norwegian cuisine and are often served with bacon and lingonberry jam.

Andreas concludes the episode in Bergen, a city on Norway's west coast known for its beautiful harbor and vibrant street food scene. In Bergen, Andreas visits a food market where he tries a variety of local specialties, including traditional Norwegian waffles topped with sour cream and homemade jam.

Throughout the episode, Andreas emphasizes the importance of preserving traditional Scandinavian dishes and cooking techniques, even as modern cuisine continues to evolve. He also highlights the ways in which home cooking can bring people together and create a sense of community and connection.

"Close to Home" is a celebration of Scandinavian cuisine and the rich cultural heritage that informs it. With its focus on traditional dishes and the people who prepare them, this episode offers a unique and compelling look at the intersection of food and culture in this fascinating part of the world.