NEW SCANDINAVIAN COOKING
Episode Guide
Season 1 (11x30)
#101 – “Common, Yet Tasty” Andreas travels to northern Norway and Bodo, where despite the variety of fish, the locals’ favorite remains the modest pollock. Andreas finds out why and then makes seared pollock with onion jam, lingonberries and asparagus, homemade fish fingers with remoulade sauce and pollock gratin.
#102 – “Slow River Dining” Aboard the old steamer Haldenvassdraget, Andreas cruises the canals of southern Norway and the Halden River and reels in a boat-full of delicacies. Dishes include: steamed and grilled asparagus, multi-flavored fish cakes, a fish terrine and herbed roast chicken.
#103 – “The Mother of Invention” Andreas travels to Norway’s Highland, near Hallingdal, where survival of the fittest spawned many local delicacies. Inspired by history, Andreas makes homemade yogurt and cream cheese, a quick gravlax and finally, tender lamb shanks with a root vegetable purée.
#104 – “Rye Bread for a Queen” Andreas takes the trip to the “rye belt” in southern Finland to meet up with Finnish chef Sara La Fountain. They travel on the old Kings’ Road, where they both make their favorite open-faced sandwiches using rye bread. Then, Sara introduces memma, an old rye-based Finnish dessert, followed by a roast served with a variety of vegetables.
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#105 – “Mackerel – The Shiny Bounty of Summer” Andreas visits the southern Norwegian resort town of Kristiansand, where the Norwegians flock every summer. Andreas goes fishing for mackerel and along the way, he cooks a variety of fish dishes, from fried sprats and mackerel sushi to the ultimate expression of Norwegian summer: grilled and smoked mackerel.
#106 – “Many Flavors of Lamb” Andreas travels through the Southwestern part of Norway and Rogaland during the annual sheep gathering. Andreas cooks beer-braised lamb shanks with sweet onions, pepper-fried lamb liver, a ‘one-pot wonder’ of lamb with rutabaga and mustard seeds, and finally, he puts a scientific twist on a traditional Sunday roast.
#107 – “Food for a Viking” Danish chef Claus Meyer joins Andreas in Ribe, the oldest town in Scandinavia. While in Denmark, Andreas and Claus prepare fresh oysters with herbs, an herbal yogurt smoothie with honey, a wholesome corn porridge dessert with fresh berries, and finally, a slow- roasted beef sirloin served with beans, nuts and thyme.
#108 – “Yesterday’s Food for the Future” Andreas visits Rygge, the “vegetable garden” of southeastern Norway, to prepare a traditional menu of root vegetables, goat and hen. Andreas cooks parsley root cream with smoked salmon, and follows it with fricassee of hen, and finally, roast goat. Andreas explains how to make these traditional dishes with modern substitutes.
#109 – “The Holy Fish” Andreas visits the rugged coastline of Helgeland in northern Norway, where the mystical and delicious halibut makes its home among the islets and skerries. Andreas demonstrates how different cooking methods can elicit different flavors and textures from the fish. Dishes include: the smoked Greenland halibut with berries and potato salad; pickled halibut, baked halibut with cucumber and herbs; and finally, pan-fried halibut served with veal demi-glace.
#110 – “Winning Game” Andreas makes a variety of venison dishes against the backdrop of snow-capped mountains of the west coast, where the deer run free and the mountain farms cling intrepidly to sheer slopes. He prepares a millefeuille (puff pastry layered with a filling) of venison fillet with prune; venison liver with caramelized tangerine; smoked trout; a traditional hunter’s stew with sour cream and goat cheese; and finally, the ultimate venison steak.
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#111 – “Pyramids of the North” Andreas visits the island of Spitsbergen in the far north, the northernmost inhabited place in the world, and Longyearbyen. This barren land offers some surprising delicacies, like wild geese that summer here and a variety of fish. Andreas makes goose with port wine and broccoli puree, pan-fried Svalbard cod and king crab, seafood-flavored vegetables and chocolate cake with orange marmalade and coffee.
Season 2 (11x30)
#201 – “The South of Norway: Shellfish for Summer” Host Andreas Viestad visits Blindleia, a favorite holiday destination in Southern Norway. In this summer paradise, he goes fishing for red shrimp and gathers mussels on a bare- faced rock. He makes classic and innovative sauces for the shellfish and then creates a Norwegian-style paella.
#202 – “Mid-Norway: Old-Fashioned Sweet Tooth” Host Andreas Viestad travels to one of the coldest places in Norway: the UNESCO World Heritage-listed town of Røros. The town appears frozen in time and tradition rules on the table. This episode focuses on all things sweet and old-fashioned, including iced cake, raw milk pudding and cheesecake with cloudberries. #203 – “Northern Norway/Italy: Dry but Tasty” Codfish ranks among Norway’s most important exports. Host Andreas Viestad follows the codfish from its origin near the Lofoten Islands in Northern Norway to the table in Italy.
#204 – “West Coast of Norway: All Is Well - If There Is Herring” Host Andreas Viestad travels along the West coast of Norway, an area settled around the rich herring fisheries. Inspired by history, Andreas demonstrates how to make Scandinavian-style herring.
#205 – “The Coast of Mid-Norway: Shellfish Eldorado” Host Andreas Viestad visits some of the richest fish banks in mid-Norway and then prepares a seafood dish with native scallops, crabs and lobster. The region also holds some of the most modern aquaculture for salmon and mussels — and Andreas makes the most of these ingredients.
#206 – “South West of Norway / Fat Ducks and Sweet Apples” Host Andreas Viestad visits a duck farm and an old steamer on the Telemark canal, which unites costal Norway with the barren mountain regions. Andreas serves a variety of duck and local trout to combine the richness of the land with the spirit of the river.
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#207 – “The Mountain Region of Southern Norway “On Top of Norway” Host Andreas Viestad ventures to the tallest mountain in Norway: Galdøpiggen. Then, Andreas prepares some desserts using the fruits of summer, including sweet and tart berries.
#208 – “Southern Norway: A Modest but Generous Spud” In the South inland region of Norway, host Andreas Viestad cooks with one of the most loved Norwegian ingredients — the potato. Then, Andreas catches and prepares crayfish, a sought-after delicacy in Norway.
#209 – “Western Norway: A World of Apples” Host Andreas Viestad visits Hardanger, the “apple orchard” of Western Norway. Andreas makes an apple drink and bakes a traditional sourdough bread in an old wood-fired oven and prepares a hot apple dessert.
#210 – “Northern Norway: Ice Cold Bounty” In this episode, host Andreas Viestad explores the rugged coastline of Vesterålen in Northern Norway, where he later prepares cod and Arctic char fresh from the North Sea.
#211 – “Southern Norway: Smoke and Water” On a brisk winter day, host Andreas Viestad travels to Vestfold in Southern Norway at the peak of the brisling sardine season. Inspired by Scandinavian tradition, Andreas catches and then smokes the little fish.
Season 3 (8x30)
#301 – “Rich Farmland” 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.
#302 – “Popular Sausage” 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.
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#303 – “It All Starts with Kids” 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.
#304 – “Oil Adventure” 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.
#305 – “Costal Express” 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.
#306 – “Fire in the Belly” 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.
#307 – “Captain Haddock” 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. Then, he makes a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.
#308 – “Rain and Rainbows” In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup .
Season 4 (10x30)
#401 – “Packed to Go” 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 paté and a delicious honey crusted ham. In
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addition, Chef Esben Holmboe Bang from one of the best restaurants in Oslo, Maaemo, shares great advice on wild herbs.
#402 – “The Sweetest Cheese” 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.
#403 – “Close to Home” 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.
#404 – “Back to the Roots” 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. The dessert is made from Skyr, a special Icelandic dairy culture, served with local berries.
#405 – “Mighty Volcanic Oven” 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.
#406 – “The Grain Belt of the Country” Andreas visits Nes in Eastern Norway, the grain belt of the country. Cereals are a staple food in Scandinavia, and they are used for more than just bread. 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.
#407 – “Mountain Lamb” 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.
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#408 – “The Smokehouse” In today’s episode, Andreas visits the smokehouses of Western Norway. Smoke was originally used as a preservative, but this tradition brought with it the benefit of great flavor as well. 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 purée.
#409 – “Milk and Chocolate of the North” 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, dark chocolate cake and whipped milk chocolate with crème fraiche ice cream.
#410 – “The Northern Way” 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. As Andreas travels south on the Coastal Express, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish, crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.
Season 5 (13x30)
#501 – “A Taste of Winter” In preparation for a hike, Tina packs a lunch made up of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.
#502 – “Fish on a Platter” Tina visits Southern Trøndelag and the windswept islands of Hitra and Frøya, where the Norwegian Sea offers crystal clear water and many varieties of shellfish and farmed salmon. Here, Tina cooks crab and Norwegian lobster on the grill before she dives for scallops and prepares a tasty dish featuring the delicacies. For the main course, Tina grills salmon over an open fire.
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#503 – “Land of Fish and Apples” Tina visits Hardanger, the fjord valley known as Norway's orchard. In Spring, the valley provides an abundance of wild herbs and edible flowers. High atop a glacier, Tina makes a Norwegian drink and serves it with local fjord trout.
#504 – “The Taste of Trees” Andreas visits Hedmark in Eastern Norway, a region with large farms, abundant food and vast forests. Andreas cooks over an open fire to infuse the dish with a smoky flavor. He provides tips on using smoke in cooking before whipping up sweet apple-flavored pork chops with potato salad. For the main course, Andreas prepares hot-smoked pork glazed with a rich homemade birch syrup, which he also pours over waffles for dessert.
#505 – “An Edible Park” Andreas and Finnish co-host Sara LaFountain visit Frogner Park in downtown Oslo. Here, Andreas gathers edible herbs and flowers and with them makes homemade ice cream flavored with rose petals, and a Norwegian-style bruschetta with a wild-herb pesto. Both Andreas and Sara mix a special drink and prepare festival food — a hearty hamburger and sausages.
#506 – “Summer on a Plate” In the Eastern Norway seaport of Hvaler, Andreas makes several coastal delicacies, including blue mussels grilled with fresh herbs and flatfish in a nutty butter sauce. As main course, Andreas oven-roasts a chicken and tops off the meal with a milkshake with the season's first strawberries.
#507 – “Fisherman’s Harbor” In fishing port and holiday resort town of Smögen, on scenic coast of Southwestern Sweden, Tina visits the local fish auction and fishes for langoustines (lobster) before making a sandwich with herring. For the main course, Tina serves a variety of smoked seafood, lightly heated over the grill. For dessert, she makes strawberries with crunchy breadcrumbs and sour cream flavored with mint herb and honey.
#508 – “Hiker’s Food” In this episode, Tina visits Gamlestølen in the mountainous heartland of Norway. While there, she prepares baked trout with herbs wrapped in cured ham, grilled sirloin with vinegar butter and burnt lemon, and mutton sausages with mustard-marinated potatoes.
#509 – “Bergen Food Renaissance” Andreas visits Bergen in Western Norway to present the city’s food culture. He meets up with a local chef, Christopher Haatuft, and together they collect oysters and wild scallops.
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Then he makes a trout tartar and a smoked trout dish, served with a bitter-sweet summer salad. Finally, Andreas makes a trout burger with onion compote and coleslaw.
#510 – “Mountain Riches” Tina is back in the heart of Norway, in the mountain region of Valdres. She makes fried fudge cheese with cloudberries and parsley, and as main dish, she prepares creamy chanterelles with cured mutton and lingonberries. For dessert, Tina makes a thick pancake with cognac raisins.
#511 – “Farmer’s Food” Tina visits Moss and the nearby islands, a rich agricultural region in Eastern Norway. She makes an open omelet with broccoli, cheese and horseradish. Tina also prepares a chicken with parsnip and herb dumplings, and for the main course, she makes something very special: glazed pigeon breast with vinegar pork belly and beets.
#512 – “Drama on a Plate” Andreas takes us to the port town of Skien in Eastern Norway, which is the hometown of Norway’s most important playwright, Henrik Ibsen. To honor this, Andreas uses recipes from the 19th century to make herring salad with historical colors, and a dessert made with buttermilk. For the main course, he goes hunting and prepares a tasty dish with wild duck cooked over an open fire and served with seasonal vegetables.
#513 – “Tina’s French Pantry” Tina travels to France, and combines Scandinavian and French ingredients to make mouthwatering seafood dishes, including oysters and mussels with herbs and cognac and Norwegian salmon with warm grapes and crown dill. To celebrate French cheese, Tina serves warm brie with grilled tomatoes, honey and lemon.
Season 6 (9x30)
#601 – “Pale Fish” In this episode, Andreas visits the small community of Bulandet, a group of wind-blown islands in Western Norway. He goes fishing after saithe, summers most delicious fish. Andreas also gathers kelp, which becomes the base for a tasty stock. On a green pasture he grills some of a juicy and tender beef, from a local farm, a simple yet rich dish served with wild herbs.
#602 – “A Traveller's Bite” In today’s episode, Andreas travels by train through different climates and the mountainous heart of Norway, between Bergen and Oslo. He starts to prepare a travellers
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must, a shrimp sandwich inspired by Western Norway. As Andreas continues his journey inland he stops at Voss, where he makes a herb-stuffed lamb roll that can be served warm or cold. On top of the mountain he goes trout fishing, and cooks the trout in a wooden bucket, and closer to Oslo, Andreas prepares a dessert with tart rhubarb and sweet strawberries, served by the fjord in the capital.
#603 – “Norwegian Versions of Classic Recipes” Is taco originally from Norway? And gnocchi? How about American pancakes? As Andreas travels through Norway’s biggest national park and the beautiful Gudbrand’s valley in Western Norway he investigates traditional recipes that are deceptively similar to classic Mexican, Italian and American dishes, and just as tasty.
#604 – “A Journey to the North” In this episode, Andreas travels north across the Arctic Circle on the train from Trondheim to Bodø. He goes fishing in the Queen of Rivers, Namsen and grills the salmon on a riverbank, on the highlands of the north Andreas makes reindeer meatballs, and in Bodø where the landscape becomes lusher and greener again, Andreas fries a piece of Arctic beef – fit for a feast.
#605 – “Eat Like the Vikings” Like the Vikings, Andreas travels by boat to visit the islands of Lofoten, where he prepares a traditional cod dish. He also visits a historical important Norse settlement in the high north, and inside a replica of a thousand-year-old long house, he makes roast beef ribs over an open fire, Viking style. Barley is the grain of the north, so Andreas makes a Norwegian barley and beetroot risotto with local goat cheese.
#606 – “Northern Sea Passage” In this episode, Andreas investigates what the sea and land can offer, while travelling north on the Norwegian Coastal Express. Andreas uses food produce he finds along the way, an apple-stuffed roast of lamb in the lush fjords of Western Norway, and in the bacalao capital of the north he makes a dish with the dry and salted cod. When everybody is a sleep Andreas serves artic char, a late bite to the crew onboard the ship. On the fields of Troms the day after, he makes a plain potato dish with the taste of autumn, and as main dish, before arriving in Kirkenes, Andreas makes luxurious dumplings with reindeer meat, inspired by the Sami people and the Russian influences of the north east of the country.
#607 – “Food for a Polar Expedition” In today’s episode, Andreas goes on a polar expedition onboard Hurtigruten, and travels north along the beautiful and icy coastline of Norway. He visits the mountains of Northern Norway, where he cooks king crab, fit for activities and fun in the snow. The
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journey continuous to the north east of the country and ends in Kirkenes and a perfect hot chocolate at the Snow Hotel.
#608 – “A Whole Salmon” In this episode, Andreas takes us to the island of Skrova in Northern Norway. The villages along the coast rely on fishing, and today traditional fishing coexists with modern aquaculture. Andreas shows how to make his favorite salmon dish using a whole fish, before he discloses his secret family waffle recipe.
#609 – “Happy Holiday Food” In this episode, Andreas makes a real Scandinavian Christmas feast, and shares all his favorite Norwegian recipes of the season. He serves mulled wine with almonds and raisins, pressed pork and delicious crusted ham before he makes traditional roast duck and a Norwegian dessert barley cream with red berry sauce.
Season 7 (6x30)
#701 – “New Nordic Cuisine” In this episode, Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines and foraging for wild herbs. On board the train again Andreas invites for a herring tartar and on arrival in Stavanger he visits Tango Bar and Kitchen for a modern herring feast.
#702 – “Very Local Stews” Few things are better than a real, hearty stew. Stews have a universal generousness and at the same time they are often a great expression of unique local traditions. In today’s episode Andreas travels southwards from Trondheim to Oslo, and the first stop is Oppdal in the breadbasket of Mid-Norway, where he prepares a beef stew with rye bread and beer. In the mountain region lamb is on the menu, and the stew is flavored with mild Scandinavian spices. As he reaches the flatlands again he makes a very traditional dish, pork knuckles with pea stew.
#703 – “Innovative and Old Fashioned” The UNESCO-listed mountain town of Røros is the backdrop for today’s episode, where Andreas investigates how this isolated town has become a culinary attraction. He makes crispy sour cream waffles, homemade cloudberry ice cream, and he learns the secret behind the local fermented sausage. For main course he serves Norwegian meatballs in delicious gravy, with potatoes and lingonberries.
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#704 – “Plenty of Foods” In today’s episode, Andreas investigates the great variety of inland Norway, the most productive farmland in the country. The episode starts in the mountains, where he makes a dish flavored by the mountains: veal liver with mushrooms, heather honey and heather oil. In the local town bakery he uses yesterday’s bread to make a toast-infused ice cream. For main course he serves a Norwegian pork roll, with apples, dill and fennel.
#705 – “Arctic Food” In today’s episode, Andreas visits Spitsbergen, the Norwegian settlement at 78 degrees north. In spite of the perpetual cold and barren surroundings, the area is home to some of the world’s richest fisheries. Andreas also forages for arctic mushrooms and meets what is probably the world’s northernmost farmer. Onboard a research vessel Andreas makes a lightly cured cod with beetroot and anise, he cooks freshly caught cod and serves it with charred leek, and back on the island he makes crispy seared cod served with snow crab and Arctic mushrooms.
#706 – “Historical Garden” Some of Scandinavia’s grandest farms can be found around Norway’s largest lake, Mjøsa. In today’s episode Andreas visits one of them, Hovelsrud, where he combines innovation, tradition and world class vegetables. He uses fresh herbs to make an egg-free mayonnaise, combines baked rutabaga and local vendace roe, and makes scones with yellow and red beets. For main course he makes a potato crusted beef fillet with herbs from the beautiful garden.
Season 8 (8x30) NEW SEASON WITH NIKLAS EKSTED – EPISODE DESCRIPTIONS COMING SOON Contact [email protected] for more information
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