Grain for Food -
new scandinavian cooking

Cereals are a staple food in Scandinavia, so Andreas visits Sokna in Eastern Norway - one of the few places in the country where farmers are able to grow wheat, barley and rye. Andreas makes sourdough bread with homemade butter and baked pigeon. Like most Scandinavians, he uses cereals to make a porridge that, like risotto, is cooked with vegetable stock and duck breast.

Duration: 26 minutes and 10 seconds

Episode Number: 909

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

Grain for Food

Pale Fish

A Traveler's Bite

Norwegian Versions of Classic Recipes

A Taste of Winter

Fish on a Platter

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

Sat, Oct 18	10:00 A.M.	Sami Cuisine NHPBS (11.1)
Sat, Oct 25	10:00 A.M.	A Coastal Feast NHPBS (11.1)
Sat, Nov 1	10:00 A.M.	A Flavor of History NHPBS (11.1)
Sat, Nov 8	10:00 A.M.	A World of Flavors NHPBS (11.1)