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New Scandinavian Cooking With Andreas Viestad
In New Scandinavian Cooking With Andreas Viestad, Andreas presents viewers with a whole new approach to cooking by preparing dishes with a history dating back to the Vikings. This is a rich visual tour of Scandinavian cuisine, culture and history, overflowing with Andreas’s remarkable knowledge and passion for eating and living well. Acting as both chef and guide, he brings the viewer on an eye-opening voyage as he travels through Norway with his mobile kitchen.
Distributed by: American Public Television (APT)
Award-winning food journalist and author Andreas Viestad has brought his remarkable knowledge of Scandinavian and world cuisine, culture and history to two acclaimed English-language cookbooks. Andreas has also recently launched a monthly food column for the Washington Post.
The ancient Viking city and trading hub of Bergen is set on Norway's breathtakingly beautiful west coast. Andreas, outdoors on a small island, cooks stewed lamb and cabbage before he goes into Bergen to prepare the local fish chowder and and honey-coated leg of lamb with winter vegetables.
The Christmas capital of Norway, Roros is a town of remarkably rich heritage where all of the buildings - ancient and new - are made of wood. Inside a mountain chalet and then outside with scenic mountains as a backdrop, Andreas prepares gravlax, aged trout, succulent Christmas pork rib and rice pudding.
The Lofoten Cod
Hundreds of small islands stretch from the mainland into the ocean, where the warm Gulf stream meets the Arctic current, creating the world's foremost breeding ground for cod. On a fisherman's boat, Andreas makes a quick meal of cod roe and cod with truffles and then moves inside to cook potato-garlic puree and baked apples with vanilla bean and honey.
The Svalbard Islands are the last stop before the North Pole. A strong Russian community influences this region, where the land is shared with polar bears. Andreas cooks outside on these polar islands then moves indoors to prepare the main course. The menu is Svalbard borscht: potato and beet puree with sour cream and fresh herbs, vodka-marinated sirloin steak and baked pears with ginger and juniper berries.
Known as "The Queen of Rivers," the Namsen offers some of the world's greatest salmon fishing. In front of the river, Andreas uses his mobile kitchen to prepare a wide selection of salmon dishes, including salmon carpaccio with lingonberries, sour cream and lemon zest, smoked salmon, salmon roe and four different versions of oven-baked salmon.
A Midsummer Night's Meal
Oslo is Norway's unique capital and Andreas' home-town, is set between the sea and the woods on the banks of Oslofjord. Outdoors on the beachfront in Oslo, Andreas is right at home making elegant shrimp cocktail, shrimp cocktail sandwich, garlic and ginger-grilled steak and Andreas' handmade ice cream.
In The Heart of Fjordland
Known for its blooming plum and apple trees, Hardanger is set against a gorgeous snowy mountain range in the heart of fjordland. On a farm in a valley in central fjordland, Andreas prepares several dishes with the artisanal goat cheeses of the region, including cheese and apple pie. Venison steak is the main course.
Food for Summer
This cluster of small islands along the south coast with its white-washed wooden hamlets, is the premiere summer destination for Norwegians. Outdoors on a boat and then on a pier on the coast, Andreas cooks scallop carpaccio, pepper-smoked scallops, raw oysters with lime, mackerel salad and garden berries with bay leaf custard.
Provence of the North
The small community of Lom is known as the "Provence of the North" due to its culinary tradition, beautiful scenery and its many rustic farms. Outdoors on a farm in the central highlands, Andreas makes schnapps with a variety of herbs, dill- scented chicken and homemade ice cream with thyme and honey.
Crayfish and Salmon
On Andreas' return to Oslo, he chooses the woods as his pantry. He picks wild mushrooms and goes crayfishing, 20 minutes outside the nation's capital. Outdoors in the woods, on the hills above Oslo, Andreas makes porcini consomme, salmon with chanterelle mushrooms and dill-cooked crayfish.
A Balancing Act
Stavanger is the capital of the Norwegian oil industry. Andreas cooks on the edge of the unique Pulpit Rock, 2,000 feet above the Lysefjord. He catches brisling sardines and then on an island known as the "Garden of Eden," uses them as the main ingredient in salad Stavangeroise, salmon mousse and sardine quiche.
The Best Cheeseburger in the World
Norway's lush Jotunheimen mountain range and national park is a place where painters and writers such as Henrik Ibsen found inspiration. Andreas cooks wild game by a river in the high mountains. The menu for this episode consists of Scandinavian pancakes, "The World's Best Cheeseburger" made of grouse, venison, pork and fois gras topped with Norwegian cheese and wild berries for dessert.
In the home of bacalao (salted cod) on the west coast of Norway, Andreas serves up red onion soup with port wine and cheese and bacalao stew. This episode also features a visit to Rio de Janeiro, where the fish is a delicacy.
Ugly But Beautiful
Amid Norway's spectacular northern archipelago known for its varieties of fish, Andreas creates barbecue fish skewers with spices and herbs, red and yellow cod with mango and pomegranate salad, lamb confit with vanilla-scented mashed rutabaga.
This idyllic and peaceful coastal town on the southern tip of Norway once served as a pirate stronghold 300 years ago. Here, Andreas prepares crab cocktail with dill, lobster bisque, tarragon lobster and creamy potato salad with red onions.
My Summer Paradise
On his summer farm on the south coast, Andreas creates a chanterelle sandwich with dill on maple syrup rye bread, steamed mussels with aquavit and tarragon and a tart with summer berries.
Potatoes In All Forms and Flavors
Amid the inland valleys of eastern Norway, famed for its potato varieties, Andreas prepares potato and herb salad, potato and leek soup with smoked salmon and salmon roe, aquavit-flambeed pork with potato and rutabaga gratin.
Where Everything Smells of Apples
In a region known for the magnificent Hardangerfjorden, a fjord of the Hardanger Mountains region, Andreas creates apple-marinated duck breast with apple glaze, "veiled farm girls" and apple ice cream with honey and thyme.
The Staff of Life/Bread and Butter Issues
While Norway's capital is draped in its winter coat, Andreas creates flatbread canapes and country bread.
Town of Two Spirits
Andreas explores Norway's medieval capital and religious center, and later prepares Norwegian mulled wine, pork meatballs stuffed with prunes and sage and aquavit sorbet.
The Sun Is Back!
Norwegians flock to Geilo during Easter. In this festive atmosphere, Andreas prepares grilled cheese sandwiches, trout with orange curry butter, chicken stuffed with oranges, and Orange a la Norvegienne.
The King of the Ocean
At Vadso Finnmark, on the northernmost tip of Norway, the fjords play host to newly arrived king crabs from the east. Dishes include: wild salmon with fresh asparagus and cucumber salad, colorful king crab sandwich and seared king crab with soy butter with pomgranade and lingonberries.
On the hunt for the world's most northerly berries, Andreas visits the Norwegian city of Lyngen, located above the Arctic Circle. Here, fantastic berries of all kinds grow amid stunning scenery, which becomes even more stunning from Andreas' vantage point - high above the clouds in a hang glider.
Learning to Smoke
Against a northern archipelago backdrop, Andreas explores the culinary technique of smoking on the Hurtigruta, a large ship that ferries people along the extensive Norwegian coastline.
New Scandinavian Cooking: Highlights
This special episode highlights memorable moments from the first two seasons of New Scandinavian Cooking With Andreas Viestad.
To The Lighthouse
Andreas visits a remote lighthouse on the island of Fedje in western Norway, where he makes a colorful soup. With the beautiful Atlantic coastline as a backdrop, Andreas makes the best of the local shellfish, including langoustine, or Norwegian lobster.
The World's Best Sausages
In the region of Ryfylke in southwestern Norway, Andreas prepares sausages on the slopes of the fjord, creates a flavor-packed homemade ketchup and mixes a shockingly elegant drink on a glacier.
Back In Paradise
Andreas visits his family's hometown on the southern tip of Norway, where he spends summers living off the land. Using ingredients from his own pantry, Andreas prepares honey-glazed smoked duck with vegetables, and artichokes with wild garlic mayonnaise.
In the flatlands of Lista in southern Norway, Andreas makes his favorite pancakes from his grandmother's recipe. Andreas also goes underwater to catch a turbot, a "flat" fish he later prepares with an elegant combination of vanilla and root vegetables.
Nuclear Family Food
The cold Norwegian winter does not stop Andreas from scaling the Gaustad mountain, where skiing is believed to have been invented. In this chilly landscape, Andreas prepares a warm mushroom soup and lamb shanks with a Norwegian-style risotto.
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