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.
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 9: Sat, May 25, 2013 -- 8:30am 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 9: Sat, Jun 15, 2013 -- 8:30am email reminder
Mighty Volcanic Oven (#405H) Duration: 26:40 STEREO TVG
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.
- KQED 9: Sat, Jun 29, 2013 -- 8:30am email reminder
Also on KQED.org this week ...
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Enter the New "ImageMakers" Screening Room
Enjoy films from present and past seasons of KQED's short independent film series, divided into Animation, Comedy, Drama, and Suspense.