Current A–Z Programs

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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 Costal Express Starting in the Sami territories of the Arctic, Andreas makes reindeer burgers with wild mushrooms; king crab cocktail and Arctic char with lamb-flavored potato gratin, all using produce he finds along the coast.
WEB LINK
305 SA 07/12/14 01:00pm 00:25:38 (RPT) (CC) × ST
36.1 Hiker's Food Tina visits Gamlestolen in the mountainous heartland of Norway. While there, she prepares baked trout with herbs wrapped in cured ham, grilled sirloin with vinegar butter and burnt lemon, and mutton sausages with mustard-marinated potatoes. (8 of 13)
WEB LINK
508 SU 07/13/14 11:30am 00:27:06 - (CC) × ST
36.1 Fire in the Belly Andreas examines how fire changed the way people cook. With an open fire and local salmon, he makes gravlax from an ancient recipe and a local fish soup, before traveling to Japan to discover the secrets of uncooked fish.
WEB LINK
306 SA 07/19/14 01:00pm 00:25:37 (RPT) (CC) × ST
36.1 Bergen Food Renaissance Andreas visits Bergen in Western Norway, where he meets up with local chef Christopher Haatuft to collect oysters and wild scallops. Then, he makes a trout tartar and a smoked trout dish, served with a bitter-sweet summer salad. Finally, Andreas prepares a trout burger with onion compote and coleslaw. (9 of 13)
WEB LINK
509 SU 07/20/14 11:30am 00:26:48 - (CC) × ST
36.1 Captain Haddock Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats set sail to catch haddock. Andreas makes haddock "envelopes" stuffed with carrots, saffron, cabbage and prosciutto, and then a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.
WEB LINK
307 SA 07/26/14 01:00pm 00:25:39 (RPT) (CC) × ST
36.1 Mountain Riches Back in the mountain region of Valdres, Tina makes fried fudge cheese with cloudberries and parsley. As the main dish, she prepares creamy chanterelles with cured mutton and lingonberries. For dessert, Tina makes a thick pancake with Cognac raisins. (10 of 13)
WEB LINK
510 SU 07/27/14 11:30am 00:26:57 - (CC) × ST
36.1 Rain and Rainbows In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.
WEB LINK
308 SA 08/02/14 01:00pm 00:25:37 (RPT) (CC) × ST
36.1 Farmer's Food Tina visits Moss and the nearby islands, a rich agricultural region in eastern Norway. She makes an open omelet with broccoli, cheese and horseradish. Tina also prepares a chicken with parsnip and herb dumplings, and for the main course, she makes a glazed pigeon breast with vinegar pork belly and beets. (11 of 13)
WEB LINK
511 SU 08/03/14 11:30am 00:26:57 - (CC) × ST
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 00:26:46 - (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
36.3 It All Starts with Kids In Dalarna, Tina prepares two traditional schnapps before making Cured Salmon and a lovely Strawberry Cake.
WEB LINK
303 SA 07/26/14 07:30am 00:25:38 (RPT) (CC) × ST
36.3 It All Starts with Kids In Dalarna, Tina prepares two traditional schnapps before making Cured Salmon and a lovely Strawberry Cake.
WEB LINK
303 SA 07/26/14 07:30pm 00:25:38 (RPT) (CC) × ST
36.3 It All Starts with Kids In Dalarna, Tina prepares two traditional schnapps before making Cured Salmon and a lovely Strawberry Cake.
WEB LINK
303 SU 07/27/14 01:30pm 00:25:38 (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 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 00:26:46 (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 NOON 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 TU 08/26/14 12:00am 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 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