PROGRAM DETAILS
New Scandinavian Cooking
Southern Ways
Andreas visit the small town of Cardamom, in Kristiansand, Southern Norway, to make ice cream using liquid nitrogen. Next, he picks the first potatoes of summer, and forages for ramsons - wild garlic from the Norwegian forest. Then, Andreas uses the trees of the forest around him to flavor a long-cooked pork neck.
- program length: 27 minutes
- episode #905
- program's official website
Friday, September 20 at 4:00 pm on 12.1
additional airdates
- Saturday, September 21 at 3:00 am on 12.1
upcoming episodes
- Hay Smoked Salmon
- Southwards Along The Coast
- Campfire Fish
- Danish Influences
- Roasted Coastal Lamb & Dried Kelp
- A Treat for the Holidays
- Burning Sweet Desire
- Grain for Food
- Pale Fish
- Island Treats
- A Traveller's Bite
past episodes
- Danish Influences
- Grain for Food
- A Treat for the Holidays
- Island Treats
- Flavors of the Eternal Forest
- King Crab Hotel
- Stockfish and Amber
- Fairytale Land
- Burning Water & Melted Butter
- Flavor of Roasted Coffee
- Packed School Lunch
- Arctic Fire
series description
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.
