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New Scandinavian Cooking Previous Broadcasts

Rich Farmland (Episode #301H)

KQED Plus: Sun, May 21, 2017 -- 6:30 AM

Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potato gratin.

Historical Garden (Episode #706H)

KQED 9: Sat, May 20, 2017 -- 8:30 AM

Some of Scandinavia's grandest farms can be found around Norway's largest lake, Mjosa. In today's episode Andreas visits one of them, Hovelsrud, where he combines innovation, tradition and world class vegetables. He uses fresh herbs to make an egg-free mayonnaise, combines baked rutabaga and local vendace roe, and makes scones with yellow and red beets. For main course he makes a potato crusted beef fillet with herbs from the beautiful garden.

Southern Norway: Smoke and Water (Episode #211H)

KQED Plus: Sun, May 14, 2017 -- 6:30 AM

On a brisk winter day, Andreas Viestad travels to Vestfold in Southern Norway at the peak of the brisling sardine season. Inspired by Scandinavian tradition, he catches and then smokes the little fish.

Arctic Food (Episode #705H)

KQED 9: Sat, May 13, 2017 -- 8:30 AM

In today's episode, Andreas visits Spitsbergen, the Norwegian settlement at 78 degrees north. In spite of the perpetual cold and barren surroundings, the area is home to some of the world's richest fisheries. Andreas also forages for arctic mushrooms and meets what is probably the world's northernmost farmer. Onboard a research vessel Andreas makes a lightly cured cod with beetroot and anise, he cooks freshly caught cod and serves it with charred leek, and back on the island he makes crispy seared cod served with snow crab and Arctic mushrooms.

Northern Norway: Ice Cold Bounty (Episode #210H)

KQED Plus: Sun, May 7, 2017 -- 6:30 AM

Andreas Viestad explores the rugged coastline of Vesteralen in Northern Norway, where he later prepares cod and Arctic char fresh from the North Sea.

Plenty of Foods (Episode #704H)

KQED 9: Sat, May 6, 2017 -- 8:30 AM

In today's episode, Andreas investigates the great variety of inland Norway, the most productive farmland in the country. The episode starts in the mountains, where he makes a dish flavored by the mountains: veal liver with mushrooms, heather honey and heather oil. In the local town bakery he uses yesterday's bread to make a toast-infused ice cream. For main course he serves a Norwegian pork roll, with apples, dill and fennel.

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      (DT25.1 through 25.3) Recent storms have taken out dozens of trees on Fremont Peak, which in turn have taken down power lines leading to the transmission tower located on the peak. It has been running on generators for several days, and regular trips are scheduled to re-fuel those generators with gas. However, the truck has […]

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