Recipes don't have to be complicated to be winners. Sometimes the simplest ingredients and the most trusted of techniques can be creatively paired to yield something fresh and unexpected. It's up to the cook to make this work.

Take roast chicken. All you need is plenty of heat, a good dry bird, sea salt and something herbal. Really that's all.

But need and want can be two different things. As terrific as a simply roasted chicken is, sometimes your palate likes to experience something unpredictable. The sweet high notes in plums certainly seem like a creative twist when it comes to roast chicken.

The thing about unexpected flavors though is they have to be handled deftly. Because there is a difference between impetuous and ridiculous. Refined cooking, like refined behavior, does not call attention to itself– even a bold pairing like chicken and plums. So to keep the diverging tastes and textures from becoming too crass, I use a couple of refined techniques. Because the truth is– sweet and savory needs some discipline and surveillance if they are going to play together politely.

Start by thinking sublimely. Are there flavor combinations that send your taste buds over the top? I like the simple rustic brevity of chicken and rosemary. Even in the most basic preparations involving chicken I often reach for the herb. So when trying to decide what unexpected element I would consider pairing with chicken, I like to look at other ingredients that work with rosemary. That's how I came to choose plums. Rosemary unifies both the savory chicken and the jammy plums. Its strong herbal presence creates a place on the playground where everyone plays nicely.

To understand Norway, you need to spend some time outside Oslo. The Norwegians are people who enjoy the outdoors. Outdoor recreation and sports are popular. Skiing, fishing, hiking... But an outdoor life also includes work. Rural life is still a vital part of Norwegian culture. Many people make at least part of their living working on the family farm. From dairy to meat to produce.

That's because even today there is a very strong farm culture which defines what is traditionally Norwegian. The harsh climate helped shape this tradition. Long dark winters made travel and commerce more difficult than in more temperate zones. Families and communities developed to be quite self-sufficient. That is a core element of what it means to be Norwegian, from this outsider's perspective.

Being an "outsider", naturally I wanted to get outside of Oslo and see some of the countryside that helps shape the Norwegian farm culture. I am glad I did too. The countryside of Norway is breathtaking. Mountains, lakes, rivers, and fjords. Each one grand in scale. Each one touched by God, I believe that.

We stopped in one such place. It's called Gamlastovo Farm. It's a working farm, sure. But it also has a 250 year old restored farmhouse that serves as a small restaurant, bringing food in the traditional Norwegian style. Simple, rugged and perfectly practical.

What’s in a name? Well in the case of cakes, gateaux and tortes. Name is mostly about perception. Add to that fact the tendency of most cooks to categorize recipes as a means of defining them quickly. It is further confused by the fact that we bloggers tend to throw words around a bit irresponsibly. Me included.

Let’s start at the beginning. Let’s start with perception. Standing at the bakery counter you might not notice much difference between a cake, a gateau and a torte. So is there a difference?

First, cake. We all know what cake is. It’s sweet, it’s round and it is de rigueur in commemorating special events, most notably birthdays and weddings. Few desserts are as lovingly embraced as a really good cake, perhaps because cutting a cake is such a potent ceremonial moment.

However, the terms gateau and torte are more complicated. Partly because they are foreign words (to we English speakers) and partly because we cooks have played fast and loose with names in general for centuries.