Plenty of Foods -
new scandinavian cooking

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.

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

Plenty of Foods

Pyramids of the North

Northern Norway/Italy: Dry but Tasty

Southern Norway: Smoke and Water

West Coast of Norway: All is Well if There is Herring

The Coast of Mid-Norway: Shellfish El Dorado

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

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