Andreas investigates historical food from two of Norway's former capitals, Trondheim in mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century: chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express ferry, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish - crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.
Episode Duration: 26 minutes and 38 seconds
Episode Number: 410
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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.
Sat, Apr 27 | 11:00 A.M. | South Sami Delicacies NHPBS (11.1) |
Sat, May 4 | 11:00 A.M. | Autumn Apple Treats NHPBS (11.1) |
Sat, May 11 | 11:00 A.M. | City of Gastronomy NHPBS (11.1) |
Sat, May 18 | 11:00 A.M. | Sami Cuisine NHPBS (11.1) |
Sat, May 25 | 11:00 A.M. | A Coastal Feast NHPBS (11.1) |
Sat, Jun 1 | 11:00 A.M. | A Flavor of History NHPBS (11.1) |
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