New Scandinavian Cooking
It All Starts with Kids (#303)
[25 minutes]
This show aired...
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New Scandinavian Cooking | Steamed and Grilled... (#102)
Steamed and Grilled Asparagus with Sour Cream and Salmon Roe. From the episode "Slow River Dining".
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Series Description: Shot entirely on location, NEW SCANDINAVIAN COOKING 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 Norway, where he creates tantalizing recipes with unusual ingredients against stunning natural backdrops. In several episodes, two guest chefs - Sara La Fountain and Claus Meyer - join Andreas on his culinary adventures through Finland and Denmark.
All Episodes
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Common, Yet Tasty (#101)
Seared Pollock with Onion Jam and Fish Fingers with Remoulade Sauce and Pollock Gratin are created. [26 minutes]
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Slow River Dining (#102)
Steamed and grilled Asparagus, Fish Cakes, a Fish Terrine and herb roast Chicken are prepared. [26 minutes]
Watch Video From This Episode Online
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The Mother of Invention (#103)
Yogurt and Cream Cheese, a quick Gravlax and Lamb Shanks with a Root Vegetable Puree are made. [26 minutes]
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Rye Bread for a Queen (#104)
Features Memma, an old Rye-based Finnish dessert and a Roast Served with a variety of Vegetables. [26 minutes]
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Mackerel - The Shiny Bounty of Summer (#105)
Andreas prepares fried Sprats and Mackerel Sushi and grilled and smoked Mackerel. [26 minutes]
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Many Flavors of Lamb (#106)
Beer-braised Lamb Shanks with Sweet Onions and Pepper-fried Lamb Liver are served. [26 minutes]
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Food for a Viking (#107)
Fresh Oysters with Herbs, Corn Porridge and Beef Sirloin with Beans, Nuts and Thyme are served. [26 minutes]
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Yesterday's Food for the Future (#108)
Root Vegetables, Goat and Hen, Parsley Root Cream with Smoked Salmon and fricassee of Hen are made. [26 minutes]
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The Holy Fish (#109)
Dishes include smoked Greenland Halibut, pickled Halibut and pan-fried Halibut with Veal Demi-glace. [26 minutes]
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Winning Game (#110)
A Millefeuille of Venison Fillet, Venison Liver with Caramelized Tangerine and smoked Trout. [26 minutes]
- Tue, May 21, 7:00 AM on IPTV Learns
- Tue, May 21, 1:00 PM on IPTV Learns
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Pyramids of the North (#111)
Goose with Port wine and Broccoli Puree, pan-fried Svalbard Cod and King Crab are prepared. [26 minutes]
- Thu, May 23, 7:00 AM on IPTV Learns
- Thu, May 23, 1:00 PM on IPTV Learns
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The South of Norway: Shellfish for Summer (#201)
In this summer paradise, Andreas Viestad fishes for red shrimp and creates a Norwegian-style paella. [26 minutes]
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Mid-Norway: Old-Fashioned Sweet Tooth (#202)
Andreas Viestad showcases iced cake, raw milk pudding and cheesecake with cloudberries in Roros. [26 minutes]
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Northern Norway/Italy: Dry But Tasty (#203)
Andreas Viestad follows the codfish from its origin near the Lofoten Islands to the table in Italy. [26 minutes]
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West Coast of Norway: All Is Well - If There Is Herring (#204)
Host Andreas Viestad travels along the West coast of Norway and makes Scandinavian-style herring. [26 minutes]
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The Coast of Mid Norway: Shellfish Eldorado (#205)
A seafood dish with native scallops, crabs and lobster is prepared and rich fish banks are visited. [26 minutes]
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South West of Norway/"Fat Ducks and Sweet Apples (#206)
Duck and local trout are served to combine the richness of the land with the spirit of the river. [26 minutes]
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The Mountain Region of Sothern Norway "On Top of Norway" (#207)
Desserts using the fruits of summer, including sweet and tart berries are prepared. [26 minutes]
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Southern Norway: A Modest But Generous Spud (#208)
Andreas Viestad cooks with potatoes and catches and prepares crayfish [26 minutes]
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Western Norway: A World of Apples (#209)
An apple drink, a traditional sourdough bread and a hot apple dessert are prepared in Hardanger. [26 minutes]
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Northern Norway: Ice Cold Bounty (#210)
Andreas Viestad explores the rugged coastline of Vesteralen prepares fresh cod and Arctic char. [26 minutes]
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Southern Norway: Smoke and Water (#211)
Andreas visits Vestfold at the peak of the sardine season to catch and smoke the little fish. [26 minutes]
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Rich Farmland (#301)
[26 minutes]
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Popular Sausage (#302)
[26 minutes]
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It All Starts with Kids (#303)
[25 minutes]
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Oil Adventure (#304)
[25 minutes]
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Coastal Express (#305)
[25 minutes]
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Fire in the Belly (#306)
[25 minutes]
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Captain Haddock (#307)
[25 minutes]
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Rain and Rainbows (#308)
[25 minutes]
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Packed to Go (#401)
[26 minutes]
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The Sweetest Cheese (#402)
[26 minutes]
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Close to Home (#403)
[26 minutes]
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Back to the Roots (#404)
[26 minutes]
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Mighty Volcanic Oven (#405)
[26 minutes]
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The Grain Belt of the Country (#406)
[26 minutes]