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New Scandinavian Cooking with Andreas Viestad

The Pearl of Fjords (#308)

Visit the Geiranger Fjord & find how farmers of the past eked out an existence atop the steep cliff. [30 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

Series Description: New Scandinavian Cooking With Andreas Viestad is a rich visual tour of Scandinavian cuisine, culture and history, overflowing with host Andreas Viestad's remarkable knowledge and passion for eating and living well. Acting as both chef and guide, Andreas treats viewers to an eye-opening voyage through Norway with his unique mobile kitchen. Combining the elegant simplicity of Provencal and Tuscan cuisine with the northern ingredients of his native country, Andreas demonstrates a whole new approach to cooking. He prepares dishes with a history dating back to the Vikings, while ensuring each can be recreated in an American kitchen.

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  • The Royal White Halibut (#101)

    Cod carpaccio, baked halibut and arctic cloudberry cream, prepared by a mobile kitchen on the beach. [27 minutes]

  • Honey-Coated Lamb (#102)

    Preparing the local fish chowder, leg of lamb and winter vegetables on Norway's west coast. [27 minutes]

  • Merry Christmas (#103)

    Preparing gravlax, aged trout, succulent pork rib and rice pudding inside a mountain chalet. [27 minutes]

  • The Lofoten Cod (#104)

    Cod roe and cod with truffles and potato-garlic puree and baked apples with vanilla bean and honey. [28 minutes]

  • Arctic Cuisine (#105)

    Cooking outside on polar islands. Svalbard borsct and vodka-marinated sirloin steak. [27 minutes]

  • Salmon (#106)

    Salmon carpaccio, smoke salmon and oven-baked salmon are prepared in front of the Namsen River. [27 minutes]

  • A Midsummer Night's Meal (#107)

    Shrimp cocktail, garlic and ginger-grilled steak and handmade ice cream from Oslo's beachfront. [27 minutes]

  • In The Heart of Fjordland (#108)

    Venison steak and treats from the goat cheeses of the snowly mountain ranges of Hardanger. [27 minutes]

  • Food for Summer (#109)

    Scallop carpaccio, pepper-smoked scallops, oysters and mackerel salad prepared on a boat and a pier. [27 minutes]

  • Provence of the North (#110)

    Schnapps with a variety of herbs, dill-scented chicken and homemade ice cream, outdoors on a farm. [27 minutes]

  • Crayfish and Salmon (#111)

    Porcini consomme, salmon with chanterelle mushrooms and crayfish, cooked in the woods near Oslo. [27 minutes]

  • A Balancing Act (#112)

    Cooking sardines and salmon on the edge of a unique pulpit rock, 2,000 feet above Lysefjord. [27 minutes]

  • The Best Cheeseburger in the World (#113)

    Cooking wild game by a river in the high mountain ranges, including the world's best cheeseburger. [27 minutes]

  • Faithful Friend (#201)

    IRed onion soup, cheese and bacalao stew from the west coast of Norway and a visit to Rio de Janeiro. [28 minutes]

  • Ugly But Beautiful (#202)

    Barbecue fish skewers, red and yellow cod and lamb confit prepared amid the northern archipelago. [26 minutes]

  • Fierce Creatures (#203)

    Crab cocktail, lobster bisque, tarragon lobster & creamy potato salad from a peaceful coastal town. [26 minutes]

  • My Summer Paradise (#204)

    A chanterelle sandwich, steamed mussels & a tart with berries made on a summer farm on the coast. [26 minutes]

  • Potatoes In All Forms and Flavors (#205)

    Potato and herb salad, smoked salmon and pork prepared amid the inland valleys of eastern Norway [26 minutes]

  • Where Everything Smells of Apples (#206)

    Apple-marinated duck breast, "veiled farm girls" & apple ice cream in the Hardanger Mountain region. [26 minutes]

  • The Staff of Life/Bread and Butter Issues (#207)

    Create flatbread canapes and country bread while Norway's capital is draped in its winter coat. [26 minutes]

  • Town of Two Spirits (#208)

    Explore Norway's medieval capital and religious center & prepare pork meatballs stuffed with prunes. [26 minutes]

  • The Sun Is Back! (#209)

    Trout with orange curry butter & chicken stuffed with oranges during the festive Easter atmosphere. [26 minutes]

  • The King of the Ocean (#210)

    Dishes include wild salmon, colorful king crab sandwich and seared king crab with soy butter. [26 minutes]

  • Polar Berries (#211)

    On the hunt for the world's most northerly berries, Andreas visits the Norwegian city of Lyngen. [26 minutes]

  • Learning to Smoke (#212)

    Andreas explores the culinary technique of smoking against a northern archipelago backdrop. [26 minutes]

  • New Scandinavian Cooking: Highlights (#213)

    This special highlights memorable moments from the first two seasons of New Scandinavian Cooking. [26 minutes]

  • To The Lighthouse (#301)

    Andreas visits a lighthouse on the island of Fedje in western Norway and makes a colorful soup. [30 minutes]

  • The World's Best Sausages (#302)

    Andreas prepares sausages on the slopes of the fjord and mixes an elegant drink on a glacier. [30 minutes]

  • Back In Paradise (#303)

    Andreas prepares honey-glazed smoked duck with vegetables & artichokes with wild garlic mayonnaise. [30 minutes]

  • The Flatlands (#304)

    Andreas makes pancakes from his grandmother's recipe and goes underwater to catch a turbot fish. [30 minutes]

  • Nuclear Family Food (#305)

    Andreas prepares a warm mushroom soup and lamb shanks with a Norwegian-style risotto. [30 minutes]

  • The World Is My Scallop (#306)

    Andreas visits the archipelago of Froya & makes a fried scallop appetizer & Norwegian-style sushi. [30 minutes]

  • Fighting Geese (#307)

    Andreas serves two pates and a roasted duckling to the owner of one of the oldest farms in the area. [30 minutes]

  • Milk Seeking Eternity (#309)

    Andreas takes on the popular pesto sauce and milks a cow to create the freshest possible milkshake. [30 minutes]

  • The Cognac of the North (#310)

    In front of the Castle of Triac in Cognac, Andreas slow-cooks elk meat with a dash of brandy. [30 minutes]

  • Salmon River (#311)

    Andreas creates pollock with caramelized onions and offers modern and classic ways to prepare lamb. [30 minutes]

  • The River Is My God (#312)

    Andrews prepares salmon, a dark chocolate cake and dishes containing local game of the Sami people. [30 minutes]

  • Buffet (#313)

    Andreas travels on the historic Hurtigruta cruise ship to present highlights from the season. [30 minutes]

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