Eel and Scrambled Eggs with Tina

Summary

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Tina Nordström is only 32 years old but she has already sold over one million copies of her books and created six seasons of Scandinavia's most popular food series for television. In September 2005 Tina will make her debut on American television with the first of a series of programs called "New Scandinavian Cooking," which will initially be broadcast on Channel 13 in New York.

The cheese Tina makes in Vemdalen is not your everyday Swiss or cheddar, but a special concoction called "messmör," which is dark-colored and slightly sweet. During the Christmas season, Tina journey's into Sweden's mountainous heartland, to Dalarna. Dressed in a folk costume inherited from her grandmother, the youthful, charming cook takes an active part in the festivities, even the bizarre "Frog Dance" that is so incomprehensible to foreigners.

Ms. Nordström also goes paragliding in the south of Sweden, and creates a menu that is on the exotic side even for many of her countrymen: "Well, I made eel of course, eel with scrambled eggs and a eel salad with horseradish, and I made blue mussels with tomatoes and rosemary. And corn-chicken. That's chicken that you raise on corn so the flesh is kind of yellow," she explains.

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Eel and Scrambled Eggs with Tina

Tina Nordström is only 32 years old but she has already sold over one million copies of her books and created six seasons of Scandinavia's most popular food series for television. In September 2005 Tina will make her debut on American television with the first of a series of programs called "New Scandinavian Cooking," which will initially be broadcast on Channel...

See the full content of this document

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