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 host, food journalist and cookbook author Andreas Viestad treats viewers to an eye-opening voyage through his native country, where he creates tantalizing recipes in outdoor locations, against stunning backdrops. In each episode, Andreas makes enticing dishes 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
Close to Home (Episode #403H)
KQED 9: Sat, May 25, 2013 -- 8:30 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 9: Sat, May 18, 2013 -- 8:30 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 9: Sat, May 11, 2013 -- 8:30 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.