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New Scandinavian Cooking Previous Broadcasts

The Northern Way (Episode #410H)

KQED Life: Mon, May 30, 2016 -- 11:00 AM

Andreas investigates historical food from two of Norway's former capitals, Trondheim in mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century: chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express ferry, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish - crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.

Milk and Chocolate of the North (Episode #409H)

KQED Life: Fri, May 27, 2016 -- 11:00 AM

Nobody eats more chocolate than Norwegians, especially during winter. Andreas starts out with a warming hot chocolate with saffron and orange cream in Oslo before travelling to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and makes a mouth-watering dessert - a dark chocolate cake and whipped milk chocolate with creme fraiche ice cream.

The Smokehouse (Episode #408H)

KQED Life: Thu, May 26, 2016 -- 11:00 AM

In this episode, Andreas visits the smokehouses of Western Norway. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. For an appetizer, he makes a quick-cured lamb and trout with smoked apple. For the main course, Andreas does his take on a traditional honey-glazed lamb served with a crisp cabbage salad and vanilla-infused rutabaga puree.

Mountain Lamb (Episode #407H)

KQED Life: Wed, May 25, 2016 -- 11:00 AM

Andreas visits the mountain of Hallingskarvet and the valley of Hemsedal, where lambs roam the hilly landscape for months during summer. Andreas prepares a lamb carpaccio and then a flavorful lamb burger. For the main course, he serves slow-cooked lamb belly and lamb sirloin served rare.

The Grain Belt of the Country (Episode #406H)

KQED Life: Tue, May 24, 2016 -- 11:00 AM

Andreas visits Nes in Eastern Norway, the grain belt of the country. Andreas makes slow-cooked pig knuckle with malty, beer-flavored peas and spelt. Employing the popular practice of inland fishing, Andreas makes a salad of sprouting grains and pan-fried zander fish (a close relative of the perch). He also creates a malt shake, and for the main course, an oven-baked pork roast with crackling.

Mighty Volcanic Oven (Episode #405H)

KQED Life: Mon, May 23, 2016 -- 11:00 AM

Andreas visits hot spots around Iceland, even trying his hand at grilling inside volcano. In addition to a lamb dish, he cooks salmon and vegetables in a secluded geyser. He learns to makes artisanal salt, and later uses it in a salt-baked, herb-infused trout dish.

An Edible Park (Episode #505H)

KQED 9: Sat, May 21, 2016 -- 8:30 AM

Andreas and Finnish co-host Sara LaFountain visit Frogner Park in downtown Oslo. Here, Andreas gathers edible herbs and flowers and with them makes homemade ice cream flavored with rose petals, and a Norwegian-style bruschetta with a wild-herb pesto. Both Andreas and Sara mix a special drink and prepare festival food - a hearty hamburger and sausages. Location: OSLO - Frognerparken.

Back to the Roots (Episode #404H)

KQED Life: Fri, May 20, 2016 -- 11:00 AM

Stepping back in history, Andreas channels the Vikings as he travels west to Iceland - the Norse settlement in the middle of the Atlantic Ocean. He combines ingredients from both the sea and the land to create an elegant surf-and-turf dish of redfish and langoustines cooked in lamb stock. At the restaurant Dill, he discovers how ancient traditions and present-day innovations co-exist. Afterwards, he grills lamb over an open fire, Viking-style, and creates a delicious dessert made from Skyr, a special Icelandic dairy culture, served with local berries.

Close to Home (Episode #403H)

KQED Life: Thu, May 19, 2016 -- 11:00 AM

This episode finds Andreas at his farm in Southern Norway. There, he and Miles Irving, a British forager, look for wild herbs. Then, they cook a meal from ingredients they find in the fields, as well as beef from local farms. Dishes include: wild Norwegian carpaccio, grilled sirloin with forest salad, and Sunday roast with oxtail sauce.

The Sweetest Cheese (Episode #402H)

KQED Life: Wed, May 18, 2016 -- 11:00 AM

Andreas visits the valley of Gudbrandsdalen, home to the Norwegian delicacy known as brown cheese. Andreas combines this versatile ingredient with roasted goat and a sweet caramel ice cream.

Packed to Go (Episode #401H)

KQED Life: Tue, May 17, 2016 -- 11:00 AM

A packed lunch is an important part of the Scandinavian food tradition and is taken just as seriously as dinner. In this episode, Andreas shares his favorite bread recipe, makes a healthy liver pate and creates a delicious honey crusted ham. In addition, Chef Esben Holmboe Bang from Maaemo, one of Oslo's best restaurants ,shares advice on making the most of Norway's wild herbs.

Rain and Rainbows (Episode #308H)

KQED Life: Mon, May 16, 2016 -- 11:00 AM

In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.

The Taste of Trees (Episode #504H)

KQED 9: Sat, May 14, 2016 -- 8:30 AM

Andreas visits Hedmark in Eastern Norway, a region with large farms, abundant food and vast forests. Andreas cooks over an open fire to infuse the dish with a smoky flavor. He provides tips on using smoke in cooking before whipping up sweet apple-flavored pork chops with potato salad. For the main course, Andreas prepares hot-smoked pork glazed with a rich homemade birch syrup, which he also pours over waffles for dessert.

Captain Haddock (Episode #307H)

KQED Life: Fri, May 13, 2016 -- 11:00 AM

Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats set sail to catch haddock. Andreas makes haddock "envelopes" stuffed with carrots, saffron, cabbage and prosciutto, and then a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.

Fire in the Belly (Episode #306H)

KQED Life: Thu, May 12, 2016 -- 11:00 AM

Andreas examines how fire changed the way people cook. With an open fire and local salmon, he makes gravlax from an ancient recipe and a local fish soup, before traveling to Japan to discover the secrets of uncooked fish.

Costal Express (Episode #305H)

KQED Life: Wed, May 11, 2016 -- 11:00 AM

Starting in the Sami territories of the Arctic, Andreas makes reindeer burgers with wild mushrooms, king crab cocktail and Arctic char with lamb-flavored potato gratin, all using produce he finds along the coast.

Oil Adventure (Episode #304H)

KQED Life: Tue, May 10, 2016 -- 11:00 AM

Is cold-pressed rapeseed oil the olive oil of the north? To find out, Andreas travels to the old fortress town of Fredrikstad in Eastern Norway. Using fresh vegetables, Andreas makes classic and innovative emulsion sauces, preserved and deep-fried mackerel, crispy potatoes, and Norwegian coleslaw.

It All Starts with Kids (Episode #303H)

KQED Life: Mon, May 9, 2016 -- 11:00 AM

Andreas visits Geitmyra Farm in the middle of Oslo, Norway, the site of his new food culture center for kids. Together with the kids, Andreas makes a cereal breakfast, a tasty chicken soup, a warming lamb stew and a sweet dessert with pumpkin and yogurt.

Land of Fish and Apples (Episode #503H)

KQED 9: Sat, May 7, 2016 -- 8:30 AM

Tina visits Hardanger, the fjord valley known as Norway's orchard. In spring, the valley provides an abundance of wild herbs and edible flowers. High atop a glacier, Tina makes a Norwegian drink and serves it with local fjord trout.

Popular Sausage (Episode #302H)

KQED Life: Fri, May 6, 2016 -- 11:00 AM

Sausages serve a special function in Norway, both as an everyday meal and as festive food. In this episode, Andreas discovers the culture and history behind a well-made sausage. He bakes potato pancakes and makes homemade mustard, essential companions for the three types of tasty sausages he prepares.

Rich Farmland (Episode #301H)

KQED Life: Thu, May 5, 2016 -- 11:00 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.

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

KQED Life: Wed, May 4, 2016 -- 11:00 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.

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

KQED Life: Tue, May 3, 2016 -- 11:00 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.

Western Norway: A World of Apples (Episode #209H)

KQED Life: Mon, May 2, 2016 -- 11:00 AM

Andreas Viestad visits Hardanger, the apple orchard of Western Norway. He makes an apple drink and bakes a traditional sourdough bread in an old wood-fired oven and prepares a hot apple dessert.

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      (DT54-1 through 54-5) Monday 5/09 The DT54 Over the Air signal will need to switch from main to auxiliary levels at some point Monday (most likely early afternoon) for the safety of the crew working on another station’s equipment on the tower, then back to the main antenna late-afternoon when work is completed. The change […]

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