new scandinavian cooking

Hay Smoked Salmon

In this episode, Niklas takes us to the island of Lovund in Northern Norway, a community that has always relied on fishing and where this traditional way of life coexists with modern aquaculture. Niklas meets up with some locals and goes diving for scallops before he makes one of his favorite salmon dishes touched by smoke, Viking style.

Available until
2020-05-31T00:00:00-07:00

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Historical Garden

Some of Scandinavia's grandest farms can be found around Norway's largest lake, Mjosa. 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.

  • 2018-11-20T03:30:00-08:00
    KCET-HD

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.

  • 2018-11-27T03:30:00-08:00
    KCET-HD

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.

  • 2018-12-04T03:30:00-08:00
    KCET-HD

Innovative and Old Fashioned

The UNESCO-listed mountain town of Roros 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.

  • 2018-12-11T03:30:00-08:00
    KCET-HD