New Scandinavian Cooking
Shot entirely on location in Norway, this culinary travel series offers a rich visual tour of Nordic cuisine, culture and history. Award-winning TV hosts, food journalists and cookbook authors Tina Nordstrom and Andreas Viestad treat viewers to an eye-opening voyage through their native country. In each episode, they make enticing dishes in stunning outdoor locations using locally sourced ingredients, including vegetables and grains from the rich agricultural farmlands, fresh fish from the sea and wild game from the vast forests of Scandinavia. The easily replicated recipes help viewers bring the aromas and tastes of Norway into their home kitchens.
New Scandinavian Cooking Previous Broadcasts
Innovative and Old Fashioned (Episode #703H)
KQED 9: Sat, Apr 22, 2017 -- 8:30 AM
The UNESCO-listed mountain town of Roros is the backdrop for today's episode, where Andreas investigates how this isolated town has become a culinary attraction. He makes crispy sour cream waffles, homemade cloudberry ice cream, and he learns the secret behind the local fermented sausage. For main course he serves Norwegian meatballs in delicious gravy, with potatoes and lingonberries.
The South of Norway: Shellfish for Summer (Episode #201H)
KQED Plus: Sun, Apr 16, 2017 -- 6:30 AM
Andreas Viestad visits Blindleia, a favorite holiday destination in Southern Norway. In this summer paradise, he goes fishing for red shrimp and gathers mussels on a bare-faced rock. He makes classic and innovative sauces for the shellfish and then creates a Norwegian-style paella.
Southern Norway: A Modest But Generous Spud (Episode #208H)
KQED Plus: Sun, Apr 2, 2017 -- 6:30 AM
In the South inland region of Norway, Andreas Viestad cooks with one of the most loved Norwegian ingredients - the potato. Then, he catches and prepares crayfish, a sought-after delicacy in Norway.
Very Local Stews (Episode #702H)
KQED 9: Sat, Apr 1, 2017 -- 8:30 AM
Few things are better than a real, hearty stew. Stews have a universal generousness and at the same time they are often a great expression of unique local traditions. In today's episode Andreas travels southwards from Trondheim to Oslo, and the first stop is Oppdal in the breadbasket of Mid-Norway, where he prepares a beef stew with rye bread and beer. In the mountain region lamb is on the menu, and the stew is flavored with mild Scandinavian spices. As he reaches the flatlands again he makes a very traditional dish, pork knuckles with pea stew.