Program Reminder:

New Scandinavian Cooking

Ch.	Title	Description	#	Day	Date	Time	Length	RPT	CC	DVS	AD MD
36.1	Close to Home	At his farm in Southern Norway, Andreas and Miles Irving, a British forager, look for wild herbs. Then, they cook a meal from ingredients they find in the fields, as well as beef from local farms. Dishes include: wild Norwegian carpaccio, grilled sirloin with forest salad, and Sunday roast with oxtail sauce. (3 of 10) WEB LINK	403	SA	05/18/13	01:00pm	00:26:40	-	(CC)	×	ST
36.1	Back to the Roots	Stepping back in history, Andreas channels the Vikings as he travels west to Iceland - the Norse settlement in the middle of the Atlantic Ocean. He combines ingredients from both the sea and the land to create an elegant surf-and-turf dish of redfish and langoustines cooked in lamb stock. At the restaurant Dill, he discovers how ancient traditions and present-day innovations co-exist. (4 of 10) WEB LINK	404	SA	05/25/13	01:00pm	00:26:40	-	(CC)	×	ST
36.1	Mighty Volcanic Oven	Andreas visits hot spots around Iceland, even trying his hand at grilling inside volcano. In addition to a lamb dish, he cooks salmon and vegetables in a secluded geyser. He learns to makes artisanal salt, and later uses it in a salt-baked, herb-infused trout dish. (5 of 10) WEB LINK	405	SA	06/15/13	01:00pm	00:26:40	-	(CC)	×	ST
36.1	The Grain Belt of the Country	Andreas visits Nes in Eastern Norway, the grain belt of the country. He makes slow-cooked pig knuckle with malty, beer-flavored peas and spelt. Employing the popular practice of inland fishing, Andreas makes a salad of sprouting grains and pan-fried zander fish (a close relative of the perch). He also creates a malt shake, and for the main course, an oven-baked pork roast with crackling. (6 of 13) WEB LINK	406	SA	06/22/13	01:00pm	00:26:40	-	(CC)	×	ST
36.1	Mountain Lamb	Andreas visits the mountain of Hallingskarvet and the valley of Hemsedal, where lambs roam the hilly landscape for months during summer. He prepares a lamb carpaccio and then a flavorful lamb burger. For the main course, he serves slow-cooked lamb belly and lamb sirloin served rare. (7 of 13) WEB LINK	407	SA	06/29/13	01:00pm	00:26:40	-	(CC)	×	ST
36.3	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. WEB LINK	108	TU	05/14/13	07:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	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. WEB LINK	108	TU	05/14/13	01:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	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. WEB LINK	109	TH	05/16/13	07:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	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. WEB LINK	109	TH	05/16/13	01:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	Winning Game	Andreas makes a variety of venison dishes against the backdrop of snow-capped mountains of the west coast of Scandinavia. 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. WEB LINK	110	TU	05/21/13	07:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Winning Game	Andreas makes a variety of venison dishes against the backdrop of snow-capped mountains of the west coast of Scandinavia. 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. WEB LINK	110	TU	05/21/13	01:00pm	00:26:46	(RPT)	(CC)	×	ST
36.3	Pyramids of the North	Andreas visits the island of Spitsbergen in the far north of Norway, 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. WEB LINK	111	TH	05/23/13	07:00am	00:26:46	(RPT)	(CC)	×	ST
36.3	Pyramids of the North	Andreas visits the island of Spitsbergen in the far north of Norway, 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. WEB LINK	111	TH	05/23/13	01:00pm	00:26:46	(RPT)	(CC)	×	ST