New Scandinavian Cooking Previous Broadcasts

Captain Haddock (Episode #307H)

KQED Plus: Sun, Jul 30, 2017 -- 6:30 AM

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.

Fire in the Belly (Episode #306H)

KQED Plus: Sun, Jul 23, 2017 -- 6:30 AM

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.

Northern Norway/Italy: Dry But Tasty (Episode #203H)

KQED 9: Sat, Jul 22, 2017 -- 8:30 AM

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.

Mid-Norway: Old-Fashioned Sweet Tooth (Episode #202H)

KQED 9: Sat, Jul 15, 2017 -- 8:30 AM

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.

Costal Express (Episode #305H)

KQED Plus: Sun, Jul 2, 2017 -- 6:30 AM

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.

The South of Norway: Shellfish for Summer (Episode #201H)

KQED 9: Sat, Jul 1, 2017 -- 8:30 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.

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