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New Scandinavian Cooking with Claus Meyer

The Lure of the Mountain (#103)

Traditional dishes include herring with potatoes, dill, butter and aquavit, and pickled herring. [26 minutes] Closed Captioning

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

PBS Video

Series Description: Host Claus Meyer guides viewers on a fascinating journey through his native Denmark, along with parts of Norway and Greenland, in the latest season of NEW SCANDINAVIAN COOKING. The cookbook author and restaurateur leaves no stone unturned in his exploration of Danish food, culture and history. He travels from the rocky coast to the idyllic countryside to seek out local specialties and prepare delectable recipes in unusual and exotic locations. This season, Claus hunts for grouse in the breathtaking Norwegian mountains, ventures to a chic port on the northernmost point of Denmark, sips from an 8,000-year-old spring, concocts a vodka-based drink atop inland ice and prepares pate near an old Viking burial site.

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  • Sea Bed Soil (#101)

    Claus visits a pig farm to learn about the inner workings of this business and cooks pork chops. [26 minutes]

  • Ice Water Cooking (#102)

    Claus journeys to Greenland to fish for shrimp and ice fjord halibut & concocts a vodka-based drink. [26 minutes]

  • Cooking of Light (#104)

    Claus visits the chic port of The Skaw & serves up stylish fish cakes with rye bread & remoulade. [26 minutes]

  • Sunny Strawberries and Golden Rape Seed Oil (#105)

    After biking down to the rocky shore of Bornholm, Claus barbecues herring and visits a smokery. [26 minutes]

  • A Dairy's Dream (#106)

    Claus explores the Denmark's dairy traditions prepares syllabub with red berries and Danish pastry. [26 minutes]

  • White Gold (#107)

    Claus boils potatoes and bakes crayfish in salt with shallots and sweetens them with honey. [26 minutes]

  • Waters of Shells (#108)

    Claus makes parsley oyster soup and a salad with Jerusalem artichokes, apples, chervil and berries. [26 minutes]

  • Food Where The Lilacs Bloom (#109)

    Claus makes an unforgettable rhubarb trifle at the Steensgaard Manor on the island of Funen. [26 minutes]

  • Stones and Pomes (#110)

    Smoked Eel, Jerusalem Artichokes, Rye Bread and Apple Cake are prepared from the island of Lilleoe. [26 minutes]

  • The Rich South (#111)

    Nordic salad of lamb, Roemoe shrimp with dark rye croutons and sausages are prepared. [26 minutes]

  • Cooking in the Woods (#112)

    Claus prepares a pate from hare and pheasant with nuts and mushrooms near a Viking burial site. [26 minutes]

  • Danish Brew (#113)

    Claus visits micro-breweries in Copenhagen and makes a rustic soup, pate and open sandwiches. [26 minutes]

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