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.
Fire in the Belly (#306H) Duration: 25:38 STEREO TVG
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.
- KQED Life: Wed, Apr 23, 2014 -- 12:30pm
Captain Haddock (#307H) Duration: 25:38 STEREO TVG
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.
- KQED Life: Wed, Apr 30, 2014 -- 12:30pm email reminder
Mid-Norway: Old-Fashioned Sweet Tooth (#202H) Duration: 26:34 STEREO TVG
Andreas travels to one of the coldest places in Norway: the UNESCO World Heritage-listed town of Roros. The town appears frozen in time and tradition rules on the table. This episode focuses on all things sweet and old-fashioned, including iced cake, raw milk pudding and cheesecake with cloudberries.
The South of Norway: Shellfish for Summer (#201H) Duration: 26:32 STEREO TVG
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.
- KQED Plus: Sat, May 3, 2014 -- 2:30pm email reminder
Back to the Roots (#404H) Duration: 26:40 STEREO TVG
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.
- KQED Life: Wed, May 7, 2014 -- 12:30pm email reminder
A Taste of Winter (#501H) Duration: 26:46 STEREO TVG
In preparation for a hike, Tina packs a lunch made of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.
- KQED 9: Sat, May 10, 2014 -- 8:30am email reminder
Packed to Go (#401H) Duration: 26:40 STEREO TVG
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.
- KQED Life: Wed, May 14, 2014 -- 12:30pm email reminder
Fish on a Platter (#502H) Duration: 26:46 STEREO TVG
Tina visits Southern Trondelag and the windswept islands of Hitra and Froya, where the Norwegian Sea offers crystal-clear water and many varieties of shellfish and farmed salmon. Here, Tina cooks crab and Norwegian lobster on the grill before diving for scallops and then preparing a tasty dish featuring the delicacies. For the main course, Tina grills salmon over an open fire.
- KQED 9: Sat, May 17, 2014 -- 8:30am email reminder
Northern Norway/Italy: Dry But Tasty (#203H) Duration: 26:32 STEREO TVG
Codfish ranks among Norway's most important exports. Andreas Viestad follows the codfish from its origin near the Lofoten Islands in Northern Norway to the table in Italy.
- KQED Plus: Sat, May 17, 2014 -- 2:30pm email reminder
The Sweetest Cheese (#402H) Duration: 26:40 STEREO TVG
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.
- KQED Life: Wed, May 21, 2014 -- 12:30pm email reminder
Close to Home (#403H) Duration: 26:40 STEREO TVG
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.
- KQED Life: Wed, May 28, 2014 -- 12:30pm email reminder