New Scandinavian CookingSeason 10

In each episode, the viewer is invited to embark on a culinary adventure in the Nordic countries, with intriguing outdoor locations and tantalizing recipes.

Where to Watch New Scandinavian Cooking • Season 10

PBSSubscription

10 Episodes

Packed to Go
E1
Packed to GoA packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. In addition, Chef Esben Holmboe Bang from one of the best restaurants in Oslo, Maaemo, shares great advice on wild herbs.
The Sweetest Cheese
E2
The Sweetest CheeseAndreas visits the valley of Gudbrandsdalen, home to the brown fudge cheese. It is a unique delicacy and a versatile cooking ingredient, and he combines it with roasted goat and a sweet caramel ice cream.
Close to Home
E3
Close to HomeWeeds and beef are on the menu as Andreas takes us to his farm in Southern Norway. He goes looking for wild herbs with the world’s foremost forager Miles Irving from Great Britain and uses beef from local farmers to create dishes such as Wild Norwegian Carpaccio, Grilled Sirloin with Forest Salad, and Sunday Roast with Oxtail Sauce.
Back to The Roots
E4
Back to The RootsLike the Vikings, Andreas travels west to Iceland – the Norse settlement in the middle of the Atlantic Ocean. He combines the sea and the land to create an elegant surf and turf dish, redfish and langoustines cooked in lamb stock. At restaurant Dill, he discovers how ancient traditions and innovation co-exist. Afterwards, he grills lamb over an open fire, Viking style. The dessert is made from Skyr, a special Icelandic dairy culture, served with local berries.
Mighty Volcanic Oven
E5
Mighty Volcanic OvenIcelandic hot spots are visited. Included: grilling inside volcano. Also: a lamb dish; salmon and vegetables; salt-baked, herb-infused trout.
The Grain Belt of the Country
E6
The Grain Belt of the CountryNes in eastern Norway, the country's grain belt, is visited. Included: slow-cooked pig knuckle with malty, beer-flavored peas and spelt; a salad of sprouting grains and pan-fried zander fish; a malt shake; and an oven-baked pork roast with crackling.
Mountain Lamb
E7
Mountain LambAndreas visits the mountain of Hallingskarvet and the beautiful valley of Hemsedal, where the lambs roam the hilly landscape for months during summer. Andreas cooks with the aromatic and gamey meat, first by preparing a lamb carpaccio, then a flavorful lamb burger. For the main course, he serves slow-cooked lamb belly and lamb sirloin served rare.
The Smokehouse
E8
The SmokehouseWestern Norway smokehouses are toured. Included: dips for salted and smoked lamb; an appetizer of quick-cured lamb and trout with smoked apple; a traditional honey-glazed lamb served with a crisp cabbage salad and vanilla-infused rutabaga purée.
Milk and Chocolate of the North
E9
Milk and Chocolate of the NorthNobody eats more chocolate than Norwegians, especially during winter. We start out with a warming hot chocolate with saffron and orange cream in the middle of a winter-dressed Oslo. Then we travel to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and then makes a mouth-watering dessert, dark chocolate cake and whipped milk chocolate with crème fraiche ice cream.
The Northern Way
E10
The Northern WayAndreas 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, 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.