New Scandinavian Cooking

New Scandinavian Cooking

  • 2011
  • 4 Seasons
  • 8.8  (88)

The culinary/travel series 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 and other exotic locales, where he creates tantalizing recipes in outdoor locations, against stunning backdrops.

New Scandinavian Cooking
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Seasons
The Northern Way
10. The Northern Way
May 3, 2012
Andreas investigates historical food from two of Norway's former capitals, Trondheim in Mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century, chicken with saffron and cinnamon. Before arriving in Bergen, Andreas prepares another luxurious dish, crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.
Milk and Chocolate of the North
9. Milk and Chocolate of the North
April 26, 2012
Nobody eats more chocolate than Norwegians, especially during winter. We start out with a warming hot chocolate with saffron and orange cream in the middle of a winter-dressed Oslo. Then we travel to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and then makes a mouth-watering dessert.
The Smokehouse
8. The Smokehouse
April 19, 2012
Andreas visits the smokehouses of Western Norway. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. Then he makes a quick-cured lamb and trout starter with smoked apple. For the main course, Andreas does his take on a traditional lamb meal, honey glazed and served with a crisp cabbage salad and vanilla-infused rutabaga puree.
Mountain Lamb
7. Mountain Lamb
April 12, 2012
Andreas visits the mountain of Hallingskarvet and the beautiful valley of Hemsedal, where the lambs roam the hilly landscape for months during summer. Andreas cooks with the aromatic and gamey meat, first by preparing a lamb carpaccio, then a flavorful lamb burger. For the main course, he serves slow-cooked lamb belly and lamb sirloin served rare.
The Grain Belt of the Country
6. The Grain Belt of the Country
April 5, 2012
Andreas visits Nes in Eastern Norway, the grain belt of the country. Andreas makes slow-cooked pig knuckle with malty, beer-flavored peas and spelt. Inland fishing is popular, and Andreas makes a salad of sprouting grains and pan-fried zander fish. He also makes a malt shake, and for the main course, an oven-baked pork roast with crackling.
Mighty Volcanic Oven
5. Mighty Volcanic Oven
March 29, 2012
Andreas visits hot spots around Iceland, where he grills lamb on a volcano, and cooks salmon and vegetables in a secluded geyser. The heat is also used to make artisanal salt. Andreas makes salt-baked, herb-infused trout.
Back to the Roots
4. Back to the Roots
March 22, 2012
Like the Vikings, Andreas travels west to Iceland - the Norse settlement in the middle of the Atlantic Ocean. He combines the sea and the land to create an elegant surf and turf dish, redfish and langoustines cooked in lamb stock. At restaurant Dill, he discovers how ancient traditions and innovation co-exist. Afterwards, he grills lamb over an open fire, Viking style.
Close to Home
3. Close to Home
March 15, 2012
Weeds and beef are on the menu as Andreas takes us to his farm in Southern Norway. He goes looking for wild herbs with the world's foremost forager Miles Irving from Great Britain and uses beef from local farmers to create dishes such as Wild Norwegian Carpaccio, Grilled Sirloin with Forest Salad, and Sunday Roast with Oxtail Sauce.
The Sweetest Cheese
2. The Sweetest Cheese
March 8, 2012
Andreas visits the valley of Gudbrandsdalen in the heart of Norway, home to the brown fudge cheese. The caramel-like cheese is a unique delicacy and a versatile cooking ingredient. Andreas combines it with roasted goat and a sweet caramel ice cream.
Packed to Go
1. Packed to Go
March 1, 2012
A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver pat
Description

The culinary/travel series 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 and other exotic locales, where he creates tantalizing recipes in outdoor locations, against stunning backdrops.New Scandinavian Cooking is a series that is currently running and has 4 seasons (18 episodes). The series first aired on March 3, 2011.

New Scandinavian Cooking is available for streaming on the Janson Media website, both individual episodes and full seasons. You can also watch New Scandinavian Cooking on demand at Amazon Prime and Amazon.

  • Premiere Date
    March 3, 2011
  • IMDB Rating
    8.8  (88)