Flavors of the Eternal Forest | KCET
Flavors of the Eternal Forest
In this episode, making lunch for a group of hunters in the town of Honefoss in the woods of Eastern Norway. Also, the origins of a Norwegian potato, a small crop from Ringerike.
Full Episodes
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New Scandinavian Cooking
New Scandinavian Cooking
Island Treats
Ida visits the rich fishing grounds on the west coast of Norway. She meets local fishermen, then prepares a fish soup packed with flavors from the garden.
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New Scandinavian Cooking
New Scandinavian Cooking
Grain for Food
Cereals are a staple food in Scandinavia, so Andreas visits Sokna in Eastern Norway - one of the few places in the country where farmers are able to grow wheat, barley and rye.
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New Scandinavian Cooking
New Scandinavian Cooking
A Treat for the Holidays
Andreas visits Savalen in Eastern Norway, where he makes some of his Christmas favorites.
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New Scandinavian Cooking
New Scandinavian Cooking
Danish Influences
Andreas joins a pack of hunters in Aalborg, Northern Denmark to make a generous wild duck, with red cabbage and potatoes cooked in duck fat.
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New Scandinavian Cooking
New Scandinavian Cooking
Southwards Along the Coast
Andreas travels along the coast of Western Norway.
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Upcoming Airdates
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.
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2020-09-07T23:30:00-07:00KCETLINK
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2020-09-08T07:30:00-07:00KCETLINK
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