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New Scandinavian Cooking

About The Show:

Shot entirely on location, New Scandinavian Cooking offers a rich visual tour of Nordic cuisine, culture and history.

Award-winning TV host, food journalist and cookbook author Andreas Viestad treats viewers to an eye-opening voyage through his native Norway, where he creates tantalizing recipes with unusual ingredients outdoors, against stunning backdrops.

In several episodes, two of Scandinavia’s best-known cooking personalities — Sara La Fountain and Claus Meyer — join Andreas on his culinary adventures through Denmark and Finland.

Air Times in ET Check local listings to confirm air times
THU, SEP 9
Rye Bread for a Queen	• 02:30 AM
SUN, SEP 12
Mackerel - The Shiny Bounty of Summer	• 08:30 AM • 02:30 PM • 08:30 PM
MON, SEP 13
Mackerel - The Shiny Bounty of Summer	• 02:30 AM
WED, SEP 15
Many Flavors of Lamb	• 08:30 AM • 02:30 PM • 08:30 PM
THU, SEP 16
Many Flavors of Lamb	• 02:30 AM
SUN, SEP 19
Food for a Viking	• 08:30 AM • 02:30 PM • 08:30 PM
MON, SEP 20
Food for a Viking	• 02:30 AM
WED, SEP 22
Yesterday's Food for the Future	• 08:30 AM • 02:30 PM • 08:30 PM
THU, SEP 23
Yesterday's Food for the Future	• 02:30 AM
SUN, SEP 26
The Holy Fish	• 08:30 AM • 02:30 PM • 08:30 PM
MON, SEP 27
The Holy Fish	• 02:30 AM
WED, SEP 29
Winning Game	• 08:30 AM • 02:30 PM • 08:30 PM
THU, SEP 30
Winning Game	• 02:30 AM
SUN, OCT 3
Pyramids of the North	• 08:30 AM • 02:30 PM • 08:30 PM
MON, OCT 4
Pyramids of the North	• 02:30 AM
WED, OCT 6
Common, Yet Tasty	• 08:30 AM • 02:30 PM • 08:30 PM
THU, OCT 7
Common, Yet Tasty	• 02:30 AM
SUN, OCT 10
Slow River Dining	• 08:30 AM • 02:30 PM • 08:30 PM
MON, OCT 11
Slow River Dining	• 02:30 AM
WED, OCT 13
The Mother of Invention	• 08:30 AM • 02:30 PM • 08:30 PM
THU, OCT 14
The Mother of Invention	• 02:30 AM
SUN, OCT 17
Rye Bread for a Queen	• 08:30 AM • 02:30 PM • 08:30 PM
MON, OCT 18
Rye Bread for a Queen	• 02:30 AM
WED, OCT 20
Mackerel - The Shiny Bounty of Summer	• 08:30 AM • 02:30 PM • 08:30 PM
THU, OCT 21
Mackerel - The Shiny Bounty of Summer	• 02:30 AM
SUN, OCT 24
Many Flavors of Lamb	• 08:30 AM • 02:30 PM • 08:30 PM
MON, OCT 25
Many Flavors of Lamb	• 02:30 AM
WED, OCT 27
Food for a Viking	• 08:30 AM • 02:30 PM • 08:30 PM
THU, OCT 28
Food for a Viking	• 02:30 AM
SUN, OCT 31
Yesterday's Food for the Future	• 08:30 AM

Andreas Viestad

Award-winning food journalist and author Andreas Viestad has brought his remarkable knowledge of Scandinavian and world cuisine, culture and history to two acclaimed English-language cookbooks. Andreas has also recently launched a monthly food column for the Washington Post.

Common, Yet Tasty
#101
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.

Slow River Dining
#102
Aboard the old steamer Haldenvassdraget, 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.

The Mother of Invention
#103
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.

Rye Bread for a Queen
#104
Andreas takes the trip to the "rye belt" in southern Finland to meet 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.

Mackerel - The Shiny Bounty of Summer
#105
Andreas visits the southern Norwegian resort town of Kristians and, 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.

Many Flavors of Lamb
#106
Andreas travels through the Southwestern part of Norway and Rogaland during the annual sheep gathering. Andreas cooks beer-braised lamb shanks with sweet onions, pepper-fried lamb liver, a 'one-pot wonder' of lamb with rutabaga and mustard seeds, and finally, he puts a scientific twist on a traditional Sunday roast.

Food for a Viking
#107
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.

Yesterday's Food for the Future
#108
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.

The Holy Fish
#109
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.

Winning Game
#110
Andreas makes a variety of venison dishes against the backdrop of snow-capped mountains of the west coast, where the deer run free and the mountain farms cling intrepidly to sheer slopes. 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.

Pyramids of the North
#111
Andreas visits the island of Spitsbergen in the far north, 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.