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NEW SCANDINAVIAN COOKING: Season 9

Airs Saturdays, June 22-July 13 & July 27-Aug. 10 & Sept. 7-21, 2019 at 1 p.m. on KPBS TV

Award-winning TV host and food writer Andreas Viestad (pictured) returns for ...

Credit: Courtesy of American Public Television

Above: Award-winning TV host and food writer Andreas Viestad (pictured) returns for more culinary adventures in Season 9 of NEW SCANDINAVIAN COOKING.

Award-winning TV host and food writer Andreas Viestad returns for more culinary adventures in Season 9 of NEW SCANDINAVIAN COOKING. Shot on location across Norway and Denmark, the series offers a rich visual tour of Northern European cuisine, culture and history.

In each episode, Andreas makes tantalizing dishes using locally sourced ingredients against the scenic backdrop of the natural wonders of Scandinavia.

NEW SCANDINAVIAN COOKING: Season 9 Trailer

Shot on location across Norway and Denmark, the series offers a rich visual tour of Northern European cuisine, culture and history. In each episode, Andreas makes tantalizing dishes using locally sourced ingredients against the scenic backdrop of the natural wonders of Scandinavia.

EPISODE GUIDE:

Episode 1: “Flavors of the Eternal Forest” airs Saturday, June 22 at 1 p.m. - In autumn, the Scandinavian forest is full of berries, mushrooms and wild game. Andreas visits the town of Honefoss in the woods of Eastern Norway, where he makes lunch for a group of hunters. Then, he investigates the origins of one of his favorite Norwegian potatoes, a small and strange, but tasty crop from Ringerike.

Photo credit: Courtesy of American Public Television

Pictured: Moose steak with potato mash. In autumn, the Scandinavian forest is full of berries, mushrooms and wild game. Andreas visits the town of Hønefoss in the woods of Eastern Norway, where he makes lunch for a group of hunters.

Episode 2: “King Crab Hotel” airs Saturday, June 29 at 1 p.m. - Muscular combine harvesters roam the landscape of Eastern Norway, where Andreas visits the municipality of Nes. He fishes in a local river and grills the fresh catch over an open fire. Andreas also introduces the viewer to a whole new world of porridge. Finally, he makes a dish with king crab, served with barley risotto and roasted vegetables.

Photo credit: Courtesy of American Public Television

On “King Crab Hotel,” Andreas visits the municipality of Nes. He fishes in a local river and grills the fresh catch over an open fire.

Episode 3: “Fairytale Land” airs Saturday, July 6 at 1 p.m. - Andreas travels to Ringerike in Eastern Norway, the land of fairytales and historic farms. On the edge of the forest, he flips some traditional Norwegian pancakes with local berries. Then Andreas heads deep into the woods to demonstrate a technique for smoking fish inside a tent. He also prepares salad with dressing, plus roast steak with peas and local vegetables.

Photo credit: Courtesy of American Public Television

Andreas travels to Ringerike in Eastern Norway, the land of fairytales and historic farms. He prepares salad with dressing, plus roast steak with peas and local vegetables.

Episode 4 “Packed School Lunch” airs Saturday, July 13 at 1 p.m. - Every day for lunch, whether at school, at work, or hiking outdoors, Norwegians everywhere unwrap the same sandwich. Andreas heads to the beautiful ski town of Geilo in Eastern Norway to investigate the packed lunch Norwegians eat every day on the run—identical, plain, bland open-faced sandwiches called matpakke—and what this sandwich reveals about the culture of modern Norway.

Photo credit: Courtesy of American Public Television

Pictured: Trout sandwich. On ""Packed School Lunch," Andreas heads to the beautiful ski town of Geilo in Eastern Norway to investigate the packed lunch Norwegians eat every day on the run.

NO BROADCAST SATURDAY, JULY 20

Episode 5: “Southern Ways” airs Saturday, July 27 at 1 p.m. - 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.

Photo credit: Courtesy of American Public Television

On “Southern Ways” Andreas visit the small town of Cardamom, in Kristiansand, Southern Norway. He uses the trees of the forest around him to flavor a long-cooked pork neck.

Episode 6: “Southwards Along the Coast” airs Saturday, Aug. 3 at 1 p.m. - Andreas travels along the coast of Western Norway. He starts his journey in Bergen, where colorful wooden houses surround the historic wharf, and makes a classic dish from the city: salted and cured cod. Andreas stops in the old Norwegian town of Stavanger before continuing on to Denmark, where he brews a perfect fish stew from freshly caught fish and mussels.

Photo credit: Courtesy of American Public Television

Host Andreas Viestad brews fish stew in Denmark.

Episode 7: “Danish Influences” airs Saturday, Aug. 10 at 1 p.m. - Andreas joins a pack of hunters in Aalborg, Northern Denmark to make a generous wild duck, with red cabbage and potatoes cooked in duck fat. During the crossing to Norway, he makes classic Danish meatballs. Once Andreas arrives at Langesund, safely back on Norwegian soil, he prepares another wild duck with herbs.

Photo credit: Courtesy of American Public Television

Norwegian Wild Duck

NO BROADCAST SATURDAYS, AUGUST 17, 24 & 31

Episode 8: “A Treat for the Holidays” airs Saturday, Sept. 7 at 1 p.m. - Andreas visits Savalen in Eastern Norway, where he makes some of his Christmas favorites. He serves his best porridge with pinnekjøtt, a special holiday dish made with salted and dried goat ribs and served with almond potatoes. Andreas also prepares and savors the most common Norwegian holiday food: pork ribs, cooked twice.

Photo credit: Courtesy of American Public Television

Andreas visits Savalen in Eastern Norway, where he makes some of his Christmas favorites. He serves his best porridge with pinnekjøtt (pictured), a special holiday dish made with salted and dried goat ribs and served with almond potatoes.

Episode 9: “Grain for Food” airs Saturday, Sept. 14 at 1 p.m. - 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.

Photo credit: Courtesy of American Public Television

Host Andreas Viestad and guests dine in the fields of Sokna, Norway on "Grain For Food."

Episode 10: “Island Treats” airs Saturday, Sept. 21 at 1 p.m. - This special bonus episode introduces a new member of the cast, Norwegian chef Ida Gran-Jansen. She is known for making delicate pastries, but in this episode, Ida visits the rich fishing grounds on the west coast of Norway. She meets local fishermen, then prepares a fish soup packed with flavors from Øygarden.

Photo credit: Courtesy of American Public Television

Norwegian guest host Ida Gran-Jansen. On “Island Treats,” Ida visits the rich fishing grounds on the west coast of Norway. She meets local fishermen, then prepares a fish soup packed with flavors from Øygarden.

Credits:

Distributed by American Public Television.

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