In today's episode, Andreas investigates the great variety of inland Norway, the most productive farmland in the country. The episode starts in the mountains, where he makes a dish flavored by the mountains: veal liver with mushrooms, heather honey and heather oil. In the local town bakery he uses yesterday's bread to make a toast-infused ice cream. For main course he serves a Norwegian pork roll, with apples, dill and fennel.
Episode Duration: 25 minutes and 14 seconds
Episode Number: 704
No future air times were found for this episode.
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.
|Wed, Nov 30||9:30 A.M.||Packed School Lunch|
|Thu, Dec 1||9:30 A.M.||Southern Ways|
|Fri, Dec 2||9:30 A.M.||Southwards Along The Coast|
|Sat, Dec 10||12:00 P.M.||Fairytale Land|
|Sun, Dec 11||3:00 P.M.||Flavors of the Eternal Forest|
|Sat, Dec 17||12:00 P.M.||Packed School Lunch|
|Sun, Dec 18||3:00 P.M.||King Crab Hotel|
|Sat, Dec 24||12:00 P.M.||Southern Ways|
|Sun, Dec 25||3:00 P.M.||Fairytale Land|
|Sat, Dec 31||12:00 P.M.||Southwards Along The Coast|
|Sun, Jan 1||3:00 P.M.||Packed School Lunch|
|Sat, Jan 7||12:00 P.M.||Danish Influences|
|Sun, Jan 8||3:00 P.M.||Southern Ways|
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WEKW-TV Ch. 18 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg