New Scandinavian Cooking

- Season 2

(2004)

Andreas visits Ålesund, the Bacalao capital of Norway. Dried and salted cod has made Norway famous in the Portuguese and Spanish speaking regions of the world, so Andreas travels further to Rio de Janeiro in Brazil to see for himself.

Andreas visits Svolvær in Northern Norway, and the spectacular archipelago of Lofoten. He goes fishing during the World Championship in Cod Fishing, and he cooks both cod and some of the ugliest fishes from the sea.

Andreas travels to the southern tip of Norway, and to the idyllic coastal town of Loshamn, where he goes lobster fishing. Andreas prepares to classic dishes with his catch: Lobster Bisque and Tarragon Lobster.

Andreas takes us to Lista in South Western Norway, and to his family farm, where he prepares foods from the land, sea and the forest surrounding Viestad farm. Perfect summer dishes in his summer paradise.

Andreas visits the valley of Gudbrandsdalen in central Norway where everything tastes of potato, the most important crop in the country: Potato Pancakes, Potato Soup and Flambéed Pork Chops served with a luxurious Potato Gratin.

Andreas travels to Hardanger in Western Norway. This is the Norwegian fruit garden, with a special micro-climate perfect for growing apples, and where all the food he makes has a smell of apple.

In the forests surrounding Oslo, Andreas prepares bread on a stick over an open fire, and he visits Bogstad Farm where he bakes three types of Norwegian bread: plain, with herbs and a version with nuts, fruit and different seeds.

Andreas travels to Trøndelag in Norway, where he combines cooking and storytelling to show how alcohol and religion share much of the same history in Trondheim. He prepares mulled wine, aquavit sorbet and meatballs with sage and prunes.

Andreas visits Geilo and the highlands of Norway in winter. He prepares hot chocolate with orange marmalade cream, and serves both fish and chicken stuffed with oranges and for dessert Orange à la Norvegienne.

Andreas goes fishing in Finnmark, where he makes a colorful king crab sandwich served on a slice of dark rye bread, and as main course pan-seared king crab in soy butter with pomegranate and red berries from the North.

Andreas picks berries in the far north of Norway. In the Lyng Alps he serves a traditional birthday cake, a layered with cream and northern berries. For main course, Andreas prepares venison filet with local berries from the North.

Andreas boards the Hurtigruten in Bergen to end up on Sommarøy in Northern Norway. He investigates the culinary traditions of smoking food and serves smoked salmon in an egg, and for main dish, a pork roast smoked on a grill.

All memorable moments from the first and second seasons of New Scandinavian Cooking, where we revisit some of the spectacular places and recipes.