Kitchen of Light: New Scandinavian Cooking with Andreas Viestad by Andreas Viestad

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  • Asparagus sautéed in butter and mustard

    • Avocet on April 04, 2013

      The mustard overpowered the asparagus and adding the lemon juice during the cooking muddied the color of the asparagus. I won't bother with this again, but using much less mustard and waiting to season with lemon juice at the table might rescue it.

  • Spiced-crusted salmon with aquavit sour cream

    • creeker on September 07, 2014

      Recipe online at: http://www.recipefiles.org/view_recipe.php?id=124

  • Bergen fish soup

    • adrienneyoung on January 02, 2012

      Superb. We made it with homemade fish stock, which probably made a big difference, and monkfish, cod, a handful of large shrimp and a few clams. The cod was better than the monkfish, interestingly, and the soup got better with a couple of days in the fridge. Not being Norwegian, I didn't miss the sour cream/egg add-in at the second meal. DEFINITELY a keeper.

  • Rhubarb and strawberry soup

    • adrienneyoung on March 02, 2013

      Not a keeper. Syrupy and ... Just not delicious.

  • Wilted spinach with smoked salmon and raspberries

    • Queezle_Sister on July 05, 2014

      An amazing combination of flavors, and beautiful to boot. Spinach is wilted under the broiler, then smoked salmon and raspberries are added. It is then dressed with an amazing concoction that includes creme fraiche, raspberries, and raspberry vinegar (plus sugar, salt and pepper). I didn't have the pink peppercorns for the final garnish, but nobody missed them. Note - I followed the epicurious recipe to make creme fraiche (so easy!) and am glad I didn't chicken out and use sour cream. I prepared this dish for my cookbook club (2 1/2 yrs and still going strong). For 13 servings, I didn't broil the individual plates of spinach, but instead broiled the spinach on a large cookie sheet, and then portioned it out to the different plates. This allowed me to skip the "cool the plates" step!

  • Norwegian pancakes

    • inflytur on April 04, 2018

      Perfect for dinner on a warm spring evening.

  • Poached salmon with horseradish sour cream

    • inflytur on April 04, 2018

      Great for a party buffet.

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  • ISBN 10 1579652166
  • ISBN 13 9781579652166
  • Linked ISBNs
  • Published Jul 10 2003
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Artisan
  • Imprint Artisan Division of Workman Publishing

Publishers Text

This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries. In Kitchen of Light readers are transported to Viestad's Norway - fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.

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