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Arts & Culture

NEW SCANDINAVIAN COOKING: Season 6

Host Andreas Viestad sits comfortably on top of the mountain.
Courtesy of American Public Television
Host Andreas Viestad sits comfortably on top of the mountain.

Airs Saturdays, July 4 - Aug. 1 & Aug. 29 & Sept. 5, Sept. 19 & 26, 2015 at 1:30 p.m. on KPBS TV

Award-winning TV host and cookbook author Andreas Viestad returns for more culinary adventures in season six of the international cooking series, NEW SCANDINAVIAN COOKING. Shot on location across Norway, the series offers a rich visual tour of Scandinavian cuisine, culture and history. In each episode, Andreas makes tantalizing dishes, including a Norwegian version of a Mexican taco and classic Italian gnocchi to reindeer meatballs and dessert with rhubarbs and strawberries, all in breathtaking outdoor locations using locally sourced ingredients.

In the small community of Bulandet, Andreas gathers kelp for the base of a tasty stock.
Courtesy of American Public Television
In the small community of Bulandet, Andreas gathers kelp for the base of a tasty stock.
If you have a sweet tooth you will immediately recognize the svele as a pancake classic served with fresh mountain berries.
Courtesy of American Public Television
If you have a sweet tooth you will immediately recognize the svele as a pancake classic served with fresh mountain berries.
In Bodo, host Andreas Viestad fries a piece of Arctic beef outdoors.
Courtesy of American Public Television
In Bodo, host Andreas Viestad fries a piece of Arctic beef outdoors.
Musk ox, the meat is gamey and mild at the same time.
Courtesy of American Public Television
Musk ox, the meat is gamey and mild at the same time.
Sekkjepose is a potato dumpling, not unlike gnocchi, only a little more flavorful and cooked in a broth and filled with cured meat.
Courtesy of American Public Television
Sekkjepose is a potato dumpling, not unlike gnocchi, only a little more flavorful and cooked in a broth and filled with cured meat.

“Pale Fish” airs Saturday, July 4 at 1:30 p.m. - In this episode, Andreas visits the small community of Bulandet, a group of wind-blown islands in western Norway. He goes fishing after saithe, summer's most delicious fish. Andreas also gathers kelp, which becomes the base for a tasty stock. On a green pasture he grills some of a juicy and tender beef from a local farm. A simple yet rich dish served with wild herbs.

“A Traveller's Bite” airs Saturday, July 11 at 1:30 p.m. - In today's episode, Andreas travels by train through different climates and the mountainous heart of Norway, between Bergen and Oslo. He starts to prepare a traveler's must, a shrimp sandwich inspired by sestern Norway. As Andreas continues his journey inland he stops at Voss, where he makes a herb-stuffed lamb roll that can be served warm or cold. On top of the mountain he goes trout fishing and cooks the trout in a wooden bucket. Closer to Oslo, Andreas prepares a dessert with tart rhubarb and sweet strawberries served by the fjord in the capital.

“Norwegian Versions of Classic Recipes” airs Saturday, July 18 at 1:30 p.m. - Is taco originally from Norway? And gnocchi? How about American pancakes? As Andreas travels through Norway's biggest national park and the beautiful Gudbrand's valley in western Norway he investigates traditional recipes that are deceptively similar to classic Mexican, Italian and American dishes, and just as tasty.

“A Journey to the North” airs Saturday, July 25 at 1:30 p.m. - In this episode, Andreas travels north across the Arctic Circle on the train from Trondheim to Bodo. He goes fishing in the Queen of Rivers, Namsen and grills the salmon on a riverbank. On the highlands of the north Andreas makes reindeer meatballs and in Bodo where the landscape becomes lusher and greener again, Andreas fries a piece of Arctic beef - fit for a feast.

“Eat Like The Vikings” airs Saturday, August 1 at 1:30 p.m. - Like the Vikings, Andreas travels by boat to visit the islands of Lofoten, where he prepares a traditional cod dish. He also visits a historical important Norse settlement in the high north, and inside a replica of a thousand-year-old long house, he makes roast beef ribs over an open fire, Viking style. Barley is the grain of the north, so Andreas makes a Norwegian barley and beetroot risotto with local goat cheese.

"Northern Sea Passage" airs Saturday, August 29 at 1:30 p.m. - In this episode, Andreas investigates what the sea and land can offer while traveling north on the Norwegian Coastal Express. Andreas uses food produce he finds along the way, an apple-stuffed roast of lamb in the lush fjords of western Norway, and in the bacalao capital of the north he makes a dish with the dry and salted cod. When everybody is asleep Andreas serves artic char, a late bite to the crew onboard the ship. On the fields of Troms the day after, he makes a plain potato dish with the taste of autumn and as main dish before arriving in Kirkenes. Andreas makes luxurious dumplings with reindeer meat inspired by the Sami people and the Russian influences of the north east of the country.

“Food for a Polar Expedition" airs Saturday, September 5 at 1:30 p.m. - In today’s episode, Andreas goes on a polar expedition onboard Hurtigruten and travels north along the beautiful and icy coastline of Norway. He visits the mountains of northern Norway, where he cooks king crab, fit for activities and fun in the snow. The journey continues to the north east of the country and ends in Kirkenes with a perfect hot chocolate at the Snow Hotel.

"A Whole Salmon" airs Saturday, September 19 at 1:30 p.m. - In this episode, Andreas takes us to the island of Skrova in northern Norway. The villages along the coast rely on fishing and today traditional fishing coexists with modern aquaculture. Andreas shows how to make his favorite salmon dish using a whole fish before he discloses his secret family waffle recipe.

"Happy Holiday Food" airs Saturday, September 26 at 1:30 p.m. - In this episode, Andreas makes a real Scandinavian Christmas feast and shares all his favorite Norwegian recipes of the season. He serves mulled wine with almonds and raisins, pressed pork and delicious crusted ham before he makes traditional roast duck and a Norwegian dessert barley cream with red berry.

NEW SCANDINAVIAN COOKING is on Facebook.