new scandinavian cooking

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.

Available until
2020-11-11T00:00:00-08:00

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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.

  • 2020-09-07T23:30:00-07:00
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  • 2020-09-08T07:30:00-07:00
    KCETLINK