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New Scandinavian Cooking

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
36.1 Packed to Go A packed lunch is an important part of the Scandinavian food tradition and is taken just as seriously as dinner. Andreas shares his favorite bread recipe, makes a healthy liver pate and creates a delicious honey crusted ham. Chef Esben Holmboe Bang from Maaemo, one of Oslo's best restaurants, shares advice on making the most of Norway's wild herbs. (1 of 10)
WEB LINK
401 SA 08/09/14 01:00pm 00:26:40 (RPT) (CC) × ST
36.1 Drama on a Plate Andreas travels to the port town of Skien in Eastern Norway, the hometown of Norway's most important playwright, Henrik Ibsen. Andreas uses recipes from the 19th century to make herring salad and a dessert made with buttermilk. For the main course, he goes hunting and prepares a tasty dish of wild duck cooked over an open fire and served with seasonal vegetables. (12 of 13)
WEB LINK
512 SU 08/10/14 11:30am 00:27:36 - (CC) × ST
36.1 The Sweetest Cheese Andreas visits the valley of Gudbrandsdalen, home to the Norwegian delicacy known as brown cheese. Andreas combines this versatile ingredient with roasted goat and a sweet caramel ice cream. (2 of 10)
WEB LINK
402 SA 08/16/14 01:00pm 00:26:40 (RPT) (CC) × ST
36.1 Tina's French Pantry Tina travels to the Cognac region of France, and combines Scandinavian and French ingredients to make: 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. (13 of 13)
WEB LINK
513 SU 08/17/14 11:30am 00:27:01 - (CC) × ST
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 08/23/14 01:00pm 00:26:40 (RPT) (CC) × ST
36.1 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.
WEB LINK
101 SU 08/24/14 11:30am 00:26:46 (RPT) (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 08/30/14 01:00pm 00:26:40 (RPT) (CC) × ST
36.1 Slow River Dining 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.
WEB LINK
102 SU 08/31/14 11:30am 00:26:46 (RPT) (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 09/20/14 01:00pm 00:26:40 (RPT) (CC) × ST
36.1 Mackerel - The Shiny Bounty of Summer Andreas visits the southern Norwegian resort town of Kristians, 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.
WEB LINK
105 SU 09/21/14 11:30am 00:26:49 (RPT) × × 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 09/27/14 01:00pm 00:26:40 (RPT) (CC) × ST
36.1 Many Flavors of Lamb Andreas travels through the Southwestern part of Norway and Rogaland during the annual sheep gathering. He cooks beer-braised lamb shanks with sweet onions, pepper-fried lamb liver, a 'one-pot wonder' of lamb with rutabaga and mustard seeds. He also puts a scientific twist on a traditional Sunday roast.
WEB LINK
106 SU 09/28/14 11:30am 00:26:46 (RPT) × × ST
36.3 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.
WEB LINK
101 MO 08/11/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 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.
WEB LINK
101 MO 08/11/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 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.
WEB LINK
101 TU 08/12/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Slow River Dining 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.
WEB LINK
102 FR 08/15/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Slow River Dining 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.
WEB LINK
102 FR 08/15/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Slow River Dining 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.
WEB LINK
102 SA 08/16/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 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 puree.
WEB LINK
103 MO 08/18/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 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 puree.
WEB LINK
103 MO 08/18/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 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 puree.
WEB LINK
103 TU 08/19/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Rye Bread for a Queen Andreas takes the trip to the "rye belt" in southern Finland and meets 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.
WEB LINK
104 FR 08/22/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Rye Bread for a Queen Andreas takes the trip to the "rye belt" in southern Finland and meets 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.
WEB LINK
104 FR 08/22/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Rye Bread for a Queen Andreas takes the trip to the "rye belt" in southern Finland and meets 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.
WEB LINK
104 SA 08/23/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Mackerel - The Shiny Bounty of Summer Andreas visits the southern Norwegian resort town of Kristians, 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.
WEB LINK
105 MO 08/25/14 06:00am 00:26:49 - (CC) × ST
36.3 Mackerel - The Shiny Bounty of Summer Andreas visits the southern Norwegian resort town of Kristians, 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.
WEB LINK
105 MO 08/25/14 NOON 00:26:49 - (CC) × ST
36.3 Mackerel - The Shiny Bounty of Summer Andreas visits the southern Norwegian resort town of Kristians, 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.
WEB LINK
105 TU 08/26/14 12:00am 00:26:49 - (CC) × ST
36.3 Many Flavors of Lamb Andreas travels through the Southwestern part of Norway and Rogaland during the annual sheep gathering. He cooks beer-braised lamb shanks with sweet onions, pepper-fried lamb liver, a 'one-pot wonder' of lamb with rutabaga and mustard seeds. He also puts a scientific twist on a traditional Sunday roast.
WEB LINK
106 FR 08/29/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Many Flavors of Lamb Andreas travels through the Southwestern part of Norway and Rogaland during the annual sheep gathering. He cooks beer-braised lamb shanks with sweet onions, pepper-fried lamb liver, a 'one-pot wonder' of lamb with rutabaga and mustard seeds. He also puts a scientific twist on a traditional Sunday roast.
WEB LINK
106 FR 08/29/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Many Flavors of Lamb Andreas travels through the Southwestern part of Norway and Rogaland during the annual sheep gathering. He cooks beer-braised lamb shanks with sweet onions, pepper-fried lamb liver, a 'one-pot wonder' of lamb with rutabaga and mustard seeds. He also puts a scientific twist on a traditional Sunday roast.
WEB LINK
106 SA 08/30/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 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.
WEB LINK
107 MO 09/01/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 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.
WEB LINK
107 MO 09/01/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 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.
WEB LINK
107 TU 09/02/14 12:00am 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 FR 09/05/14 06:00am 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 FR 09/05/14 NOON 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 SA 09/06/14 12:00am 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 MO 09/08/14 06:00am 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 MO 09/08/14 NOON 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 TU 09/09/14 12:00am 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 FR 09/12/14 06:00am 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 FR 09/12/14 NOON 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 SA 09/13/14 12:00am 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 MO 09/15/14 06:00am 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 MO 09/15/14 NOON 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 TU 09/16/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 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.
WEB LINK
201 FR 09/19/14 06:00am 00:26:32 (RPT) (CC) × ST
36.3 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.
WEB LINK
201 FR 09/19/14 NOON 00:26:32 (RPT) (CC) × ST
36.3 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.
WEB LINK
201 SA 09/20/14 12:00am 00:26:32 (RPT) (CC) × ST
36.3 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 Roros. 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.
WEB LINK
202 MO 09/22/14 06:00am 00:26:34 (RPT) (CC) × ST
36.3 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 Roros. 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.
WEB LINK
202 MO 09/22/14 NOON 00:26:34 (RPT) (CC) × ST
36.3 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 Roros. 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.
WEB LINK
202 TU 09/23/14 12:00am 00:26:34 (RPT) (CC) × ST
36.3 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.
WEB LINK
203 FR 09/26/14 06:00am 00:26:32 (RPT) (CC) × ST
36.3 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.
WEB LINK
203 FR 09/26/14 NOON 00:26:32 (RPT) (CC) × ST
36.3 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.
WEB LINK
203 SA 09/27/14 12:00am 00:26:32 (RPT) (CC) × ST
36.3 West Coast of Norway: All Is Well - If There Is He 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.
WEB LINK
204 MO 09/29/14 06:00am 00:26:32 (RPT) (CC) × ST
36.3 West Coast of Norway: All Is Well - If There Is He 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.
WEB LINK
204 MO 09/29/14 NOON 00:26:32 (RPT) (CC) × ST
36.3 West Coast of Norway: All Is Well - If There Is He 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.
WEB LINK
204 TU 09/30/14 12:00am 00:26:32 (RPT) (CC) × ST