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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 website, both individual episodes and full seasons. You can also watch New Scandinavian Cooking on demand atAmazon Prime, Amazon online.

Janson Media
4 Seasons, 18 Episodes
March 3, 2011
Cast: Andreas Viestad
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New Scandinavian Cooking Full Episode Guide

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

  • In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.

  • Andreas visits the wind-blown peninsula of Stadt in Western Norway, where boats sail out on the Norwegian Sea to catch haddock, the most important ingredient in fish and chips. Andreas makes haddock "envelopes" stuffed with carrots, saffron, cabbage and prosciutto. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.

  • Andreas examines how fire changed the way people cook. With an open fire and local salmon, he makes gravlax from an ancient recipe and a local fish soup, before traveling to Japan to discover the secrets of uncooked fish.

  • Starting in the Sami territories of the Arctic, Andreas makes reindeer burgers with wild mushrooms, king crab cocktail and Arctic char with lamb-flavored potato gratin, all using produce he finds along the coast.

  • Is cold-pressed rapeseed oil the olive oil of the north? To find out, Andreas travels to the old fortress town of Fredrikstad in Eastern Norway. Using fresh vegetables, Andreas makes classic and innovative emulsion sauces, preserved and deep-fried mackerel, crispy potatoes and Norwegian coleslaw.

  • Andreas visits Geitmyra Farm in the middle of Oslo, Norway, the site of his new food culture center for kids. Together with the kids, Andreas makes a cereal breakfast, a tasty chicken soup, a warming lamb stew and a sweet dessert with pumpkin and yogurt.

  • Sausages serve a special function in Norway, both as an everyday meal and as festive food. In this episode, Andreas discovers the culture and history behind a well-made sausage. He bakes potato pancakes and makes homemade mustard, essential companions for the three types of tasty sausages he prepares.

  • Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potato gratin.