Yesterday's Food for the Future -
new scandinavian cooking

Mon, Oct 26 12:00 P.M. NH Create (11.4)

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.

Duration: 26 minutes and 46 seconds

Episode Number: 108

All broadcast times for this episode: (show all)

Mon, Oct 26	12:00 P.M.	Yesterday's Food for the Future NH Create (11.4)
Mon, Oct 26	4:00 P.M.	Yesterday's Food for the Future NH Create (11.4)

About New Scandinavian Cooking:

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 against stunning natural backdrops.

In several episodes, two guest chefs - Sara La Fountain and Claus Meyer - join Andreas on his culinary adventures through Finland and Denmark.

Watch New Scandinavian Cooking - Clips, Episodes & Previews

A Journey to the North

Northern Sea Journey

Food for a Polar Expedition

Eat Like the Vikings

A Whole Salmon

Happy Holiday Food

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