The Grain Belt of the Country -
new scandinavian cooking

Mon, Dec 16 12:30 P.M. NH Create (11.4)

Andreas visits Nes in Eastern Norway, the grain belt of the country. Andreas 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.

Episode Duration: 26 minutes and 40 seconds

Episode Number: 406

All broadcast times for this episode: (show all)

Mon, Dec 16	12:30 P.M.	The Grain Belt of the Country NH Create (11.4)
Tue, Dec 17	3:30 A.M.	The Grain Belt of the Country NH Create (11.4)
Sun, Dec 22	11:00 P.M.	The Grain Belt of the Country 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

The Grain Belt of the Country

Hiker's Food

Bergen Food Renaissance

Pale Fish

A Traveler's Bite

Norwegian Versions of Classic Recipes

Future Broadcast times for "New Scandinavian Cooking": (show all)

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