New Scandinavian Cooking with Andreas Viestad
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NEW SCANDINAVIAN COOKING WITH ANDREAS VIESTAD Episode Descriptions Season Two #201 Faithful Friend In the home of bacalao (salted cod) on the west coast of Norway, Andreas serves up red onion soup with port wine and cheese and bacalao stew. This episode also features a visit to Rio de Janeiro, where the fish is a delicacy. #202 Ugly but Beautiful Amid Norway's spectacular northern archipelago known for its varieties of fish, Andreas creates barbecue fish skewers with spices and herbs, red and yellow cod with mango and pomegranate salad, lamb confit with vanilla-scented mashed rutabaga. #203 Fierce Creatures This idyllic and peaceful coastal town on the southern tip of Norway once served as a pirate stronghold 300 years ago. Here, Andreas prepares crab cocktail with dill, lobster bisque, tarragon lobster and creamy potato salad with red onions. #204 My Summer Paradise On his summer farm on the south coast, Andreas creates a chanterelle sandwich with dill on maple syrup rye bread, steamed mussels with aquavit and tarragon and a tart with summer berries. #205 Potatoes in all Forms and Flavors Amid the inland valleys of eastern Norway, famed for its potato varieties, Andreas prepares potato and herb salad, potato and leek soup with smoked salmon and salmon roe, aquavit- flambéed pork with potato and rutabaga gratin. #206 Where Everything Smells of Apples In a region known for the magnificent Hardangerfjorden, a fjord of the Hardanger Mountains region, Andreas creates apple-marinated duck breast with apple glaze, "veiled farm girls" and apple ice cream with honey and thyme. APT WORLDWIDE * 55 Summer Street, Boston, MA 02110, USA [email protected] * [email protected] * [email protected] APTWW.ORG #207 Bread and Butter Issues While Norway's capital is draped in its winter coat, Andreas creates flatbread canapés and country bread. #208 Town of Two Spirits Andreas explores Norway's medieval capital and religious center, and later prepares Norwegian mulled wine, pork meatballs stuffed with prunes and sage and aquavit sorbet. #209 The Sun is Back! Norwegians flock to Geilo during Easter. In this festive atmosphere, Andreas prepares grilled cheese sandwiches, trout with orange curry butter, chicken stuffed with oranges, and Orange à la Norvegienne. #210 The King of the Ocean At Vadsø Finnmark, on the northernmost tip of Norway, the fjords play host to newly arrived king crabs from the east. Dishes include: wild salmon with fresh asparagus and cucumber salad, colorful king crab sandwich and seared king crab with soy butter with pomgranade and lingonberries. #211 Polar Berries On the hunt for the world's most northerly berries, Andreas visits the Norwegian city of Lyngen, located above the Arctic Circle. Here, fantastic berries of all kinds grow amid stunning scenery, which becomes even more stunning from Andreas' vantage point — high above the clouds in a hang glider. #212 Learning to Smoke Against a northern archipelago backdrop, Andreas explores the culinary technique of smoking on the Hurtigruta, a large ship that ferries people along the extensive Norwegian coastline. #213 New Scandinavian Cooking: Highlights This special episode highlights memorable moments from the first two seasons of New Scandinavian Cooking with Andreas Viestad. Season Three #301 To the Lighthouse Andreas visits a remote lighthouse on the island of Fedje in western Norway, where he makes a colorful soup. With the beautiful Atlantic coastline as a backdrop, Andreas makes the best of the local shellfish, including langoustine, or Norwegian lobster. APT WORLDWIDE * 55 Summer Street, Boston, MA 02110, USA [email protected] * [email protected] * [email protected] APTWW.ORG #302 The World’s Best Sausages In the region of Ryfylke in southwestern Norway, Andreas prepares sausages on the slopes of the fjord, creates a flavor-packed homemade ketchup and mixes a shockingly elegant drink on a glacier. #303 Back in Paradise Andreas visits his family’s hometown on the southern tip of Norway, where he spends summers living off the land. Using ingredients from his own pantry, Andreas prepares honey-glazed smoked duck with vegetables, and artichokes with wild garlic mayonnaise. #304 The Flatlands In the flatlands of Lista in southern Norway, Andreas makes his favorite pancakes from his grandmother’s recipe. Andreas also goes underwater to catch a turbot, a “flat” fish he later prepares with an elegant combination of vanilla and root vegetables. #305 Nuclear Family Food The cold Norwegian winter does not stop Andreas from scaling the Gaustad mountain, where skiing is believed to have been invented. In this chilly landscape, Andreas prepares a warm mushroom soup and lamb shanks with a Norwegian-style risotto. #306 The World is My Scallop Andreas visits the archipelago of Frøya off the coast of Norway in search of some of the world’s best shellfish. He first prepares a delicious fried scallop appetizer then makes Norwegian-style sushi using delicacies gathered straight from the sea. #307 Fighting Geese In one of the most fertile regions in Norway, Andreas serves two different pâtés and a roasted duckling to the owner of one of the oldest farms in the area. #308 The Pearl of Fjords Andreas visits the Geiranger Fjord, arguably the most beautiful fjord in the world, then fishes in a small stream to illustrate that prickly nettle plants can be more than just a nuisance. Later, he provides a glimpse into how farmers of the past eked out an existence atop the steep fjord cliffs. #309 Milk Seeking Eternity In this episode, Andreas investigates Norwegian dairy traditions in the footsteps of one of the country’s first female entrepreneurs. Later, Andreas takes on the popular pesto sauce, paraglides through the dramatic valleys of western Norway and even milks a cow to create the freshest possible milkshake. #310 The Cognac of the North Andreas travels from Norway to France in search of one of his country’s favorite drinks. In front of the Castle of Triac in Cognac, Andreas slow-cooks elk meat with a dash of brandy, then serves it with a modern French cognac beurre (butter) chantilly. APT WORLDWIDE * 55 Summer Street, Boston, MA 02110, USA [email protected] * [email protected] * [email protected] APTWW.ORG #311 Salmon River In this episode, Andreas rediscovers his primordial instincts as he attempts to catch a salmon with his bare hands — and cooking the fish over an open fire just minutes later. Andreas also creates a favorite Norwegian dish, pollock with caramelized onions, and offers both modern and classic ways to prepare lamb. #312 The River is My God Andreas devotes this episode to the indigenous Sami people of Norway and to the great produce found in the northernmost region of the country. Traveling up the crystal clear Alta River, Andreas finds a novel way to cook salmon. He also prepares a sinfully rich dark chocolate cake and dishes containing local game. #313 Buffet In this episode, Andreas travels on the historic Hurtigruta cruise ship to present highlights from the current season of New Scandinavian Cooking. APT WORLDWIDE * 55 Summer Street, Boston, MA 02110, USA [email protected] * [email protected] * [email protected] APTWW.ORG .