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. Afterwards, he grills lamb over an open fire, Viking-style, and creates a delicious dessert made from Skyr, a special Icelandic dairy culture, served with local berries.
Episode Duration: 26 minutes and 40 seconds
Episode Number: 404
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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.
|Thu, Oct 6||9:30 A.M.||Northern Sea Passage|
|Fri, Oct 7||9:30 A.M.||Food for a Polar Expedition|
|Sat, Oct 8||12:00 P.M.||Arctic Fire|
|Sun, Oct 9||3:00 P.M.||Burning Water & Melted Butter|
|Mon, Oct 10||9:30 A.M.||A Whole Salmon|
|Tue, Oct 11||9:30 A.M.||Happy Holiday Food|
|Wed, Oct 12||9:30 A.M.||New Nordic Cuisine|
|Thu, Oct 13||9:30 A.M.||Very Local Stews|
|Fri, Oct 14||9:30 A.M.||Innovative and Old Fashioned|
|Sat, Oct 15||12:00 P.M.||Hay Smoked Salmon|
|Sun, Oct 16||3:00 P.M.||Flavor of Roasted Coffee|
|Mon, Oct 17||9:30 A.M.||Plenty of Foods|
|Tue, Oct 18||9:30 A.M.||Arctic Food|
|Wed, Oct 19||9:30 A.M.||Historical Garden|
|Thu, Oct 20||9:30 A.M.||Stockfish and Amber|
|Fri, Oct 21||9:30 A.M.||Burning Water & Melted Butter|
WENH-TV Ch. 11 Durham
WLED-TV Ch. 48 Littleton
WEKW-TV Ch. 18 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg