An interesting choice, this Andreas Viestad.

He's a very intersesting backstory too. His show, "New Scandinavian

Cooking",

has been a long-time favorite on PBS. I've always enjoyed it because,

like my

beloved Bob Ross, Andreas has a very relaxing, composed, easygoing

persona.

I've got a handful of those queued up on my DVR. I'm rediscovering cooking after a busy spell, and I'm 3/4 Scandinavian - mostly Swedish and Danish.

It's often fun to get in touch with your roots,
culinarily (unless you're English or something).
On the other hand, I'm 100% Chinese and more
often cook alien food (Italian, French, Cajun,
Indianish, English, what have you).

My mother's dabbled in discovering Swedish cooking, but her father was
pretty much a meat and potatoes kind of guy, and my grandmother do a lot of

Meat and potatoes are not incompatible with
Scandinavian cooking, and if you include fish,
that says it about all.

ethnic recipes by the time I could remember.

Good for them. I maintain that expanded horizons
are better than contracted ones.

... What if I told you you can't hurt the newcomers?

[ahem] Only I am allowed to do that.

Here's something that although not Swedish (it's way
too spicy) will be recognizable to most Swedes.

Tomato ketchup pasta
categories: Indian, Swedishish, Italian (not!), main
servings: 1

1 c any pasta of your choice
1 Tb olive oil
3 cloves garlic chopped finely
1/4 c tomato ketchup
1 ts oregano
1 ts chilli flakes
salt to taste
1 ts sugar
1/2 c milk
1 ts cornflour

Cook pasta in salted boiling water as per package
directions. Drain and set aside.

Heat oil in a pan. Sizzle some garlic.

Add in ketchup and mix well. Add in oregano and
chilli flakes. Mix well.

Add in some water. Add milk which is mixed with
cornflour. Stir till sauce thickens. Add cooked
pasta and toss well. Cook everything for 3 min.
Serve.

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