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.
Southern Norway: Smoke and Water (#211H) Duration: 26:33 STEREO TVG
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.
- KQED Life: Wed, Mar 12, 2014 -- 12:30pm email reminder
Rich Farmland (#301H) Duration: 26:20 STEREO TVG
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.
- KQED Life: Wed, Mar 19, 2014 -- 12:30pm email reminder
Popular Sausage (#302H) Duration: 26:20 STEREO TVG
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.
- KQED Life: Wed, Mar 26, 2014 -- 12:30pm email reminder
It All Starts with Kids (#303H) Duration: 25:38 STEREO TVG
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.
- KQED Life: Wed, Apr 2, 2014 -- 12:30pm email reminder
Oil Adventure (#304H) Duration: 25:38 STEREO TVG
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.
- KQED Life: Wed, Apr 9, 2014 -- 12:30pm email reminder
Costal Express (#305H) Duration: 25:38 STEREO TVG
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.
- KQED Life: Wed, Apr 16, 2014 -- 12:30pm email reminder
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 email reminder
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