Affiche New Scandinavian Cooking
  • 11 saisons
  • 137 épisodes
  • Début :
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The best of Nordic cuisine and culture come to life in New Scandinavian Cooking. The show broadens the scope of Scandinavian cuisine to encompass the delicacies and destinations of the entire Nordic region, including Finland, Norway, Sweden, Denmark, and Greenland— and even brief forays to Iceland and the Cognac region of France. A rotating cast of Scandinavia’s best-known cooking personalities guide viewers through each adventure. These charming and enlightening hosts share the culinary highlights, history and unusual ingredients of Nordic cuisine. In each episode, one host embarks on a culinary adventure to intriguing locations in the Nordic countries and beyond before creating tantalizing recipes outdoors, against majestic backdrops.


Saisons & épisodes Les résumés de tous les épisodes de New Scandinavian Cooking

S01E01 Royal White Halibut With Herbs and Viking Mythology 00/00/0000
S01E02 Honey-Coated Lamb. But First Catch the Wild Sheep 00/00/0000
S01E03 Merry Christmas – A Seasonal Feast in Santa’s Home Town 00/00/0000
S01E04 The Lofoten Cod 00/00/0000
S01E05 Arctic Cuisine With a Russian Twist 00/00/0000
S01E06 Salmon from the Queen of Rivers 00/00/0000
S01E07 A Midsummer Night’s Meal In the Fjords of Oslo 00/00/0000
S01E08 In the Heart of Fjordland With Goat Cheeses and Venison 00/00/0000
S01E09 Food for Summer On the Norwegian Riviera 00/00/0000
S01E10 The Provence of the North With Herbs all Over 00/00/0000
S01E11 Crayfish and Salmon In the Forests of Oslo 00/00/0000
S01E12 The Best Cheeseburger in the World In the Kingdom of the Trolls 00/00/0000
S01E13 A Balancing Act With Brisling Sardines and Salmon 00/00/0000
S02E01 Ugly but Delicious 00/00/0000
S02E02 Faithful Friend 00/00/0000
S02E03 Fierce Creatures 00/00/0000
S02E04 My Summer Paradise 00/00/0000
S02E05 Potatoes in all Forms and Flavors 00/00/0000
S02E06 Where Everything Smells of Apples 00/00/0000
S02E07 Bread and Butter Issues 00/00/0000
S02E08 Town of two Spirits 00/00/0000
S02E09 The Sun is Back 00/00/0000
S02E10 King of the Ocean 00/00/0000
S02E11 Polar Berries 00/00/0000
S02E12 Learning How to Smoke 00/00/0000
S02E13 Highlights from the First and Second Seasons 00/00/0000
S03E01 An Island Well Done 00/00/0000
S03E02 Royal Swedish Meat Balls 00/00/0000
S03E03 Midsummer Nights Cream 00/00/0000
S03E04 Topping Off at the Tip 00/00/0000
S03E05 Wild West Cooking 00/00/0000
S03E06 Early Noble Harvest 00/00/0000
S03E07 Ice Cold Cooking 00/00/0000
S03E08 The Coast is Clear 00/00/0000
S03E09 A Wild Game 00/00/0000
S03E10 Deep Dining 00/00/0000
S03E11 Christmas Buffet 00/00/0000
S03E12 Fish Capital 00/00/0000
S03E13 The Crayfish Party 00/00/0000
S04E01 To the Lighthouse 00/00/0000
S04E02 The World’s Best Sausages 00/00/0000
S04E03 Back in Paradise 00/00/0000
S04E04 The Flatlands 00/00/0000
S04E05 Nuclear Family Food 00/00/0000
S04E06 The World is My Scallop 00/00/0000
S04E07 Fighting Geese 00/00/0000
S04E08 The Pearl of Fjords 00/00/0000
S04E09 Milk Seeking Eternity 00/00/0000
S04E10 The Cognac of the North 00/00/0000
S04E11 Salmon River 00/00/0000
S04E12 The River is My God 00/00/0000
S04E13 Buffet 00/00/0000
S05E01 The Rich South 00/00/0000
S05E02 Food where the lilacs bloom 00/00/0000
S05E03 White Gold 00/00/0000
S05E04 Cooking of light 00/00/0000
S05E05 Sunny Strawberries and golden rape seed oil 00/00/0000
S05E06 A Dairies Dream 00/00/0000
S05E07 The Lure of the Mountain 00/00/0000
S05E08 Stones and pomes 00/00/0000
S05E09 Danish Brew 00/00/0000
S05E10 Sea Bed Soil 00/00/0000
S05E11 Waters of Shells 00/00/0000
S05E12 Ice Water Cooking 00/00/0000
S05E13 Cooking in the Woods 00/00/0000
S06E01 Fire and Ice 00/00/0000 Tina visits one of the most beautiful places in the world, Lofoten. On the western islands of Northern Norway, Tina introduces the viewers to spectacular food and locations. She visits fjords and a glacier, goes swimming with killer whales and prepares both a potato-based drink and dish. Winter is also perfect for whale watching in this region.
S06E02 Among Lakes and Berries 00/00/0000 This program is dedicated to the forests of Eastern Finland. On the boarder to Russia, Sara hikes among lakes and wild berries. Cooking over an open fire, she shows how to make the perfect sauce stock.
S06E03 Noble Causes 00/00/0000 In his hometown of Oslo, the capital city of Norway and home of the Nobel Peace Prize, host Andreas Viestad prepares a homegrown, yet exotic, modern meal. He makes a medieval saffron and cinnamon chicken with barley, a spicy sponge cake roll with berries and tandoori-flavored cod with potato and ginger croquettes and baked tomatoes.
S06E04 Smokey Flavors 00/00/0000 Host Claus Meyer visits Hvide Sande on the windy coast of Jutland in Western Denmark, where fisheries and lighthouses dot the coastline. There, Meyer makes blinis (buckwheat pancakes) garnished with fresh roe and sour cream. Later he barbecues spare ribs right on the wind-swept beach.
S06E05 Helsinki on a Plate 00/00/0000 Sara takes us to Helsinki, the capital city of Finland. Sara cruises around the city in a pink, American car before she takes the viewers on a picnic. She makes a traditional Finnish dish on a rooftop in Helsinki.
S06E06 A Taste of the Island 00/00/0000 Tina takes us out on a cruise of the Baltic Sea. On the Åland islands in Finland, she makes delicious dishes and tries her hand at beach volleyball. This beautiful group of islands offers an exiting backdrop for the show, and Tina is joined by our new Finnish host, Sara La Fountain.
S06E07 Secrets of the Baltic Sea 00/00/0000 In this episode, new host Sara presents the Åland Islands, which are an autonomous region of Finland. Sara meets up with a local fisherman before she prepares white fish for the crew on the ship. Sara also goes scuba diving to explore the shipwrecks in the region.
S06E08 A Ship with High Spirits 00/00/0000 Andreas travels the old sea route between two capitals of Denmark and Norway. On board an old sailing ship, Andreas combines the best ingredients the Norwegian cuisine has to offer. He makes an alternative boccalinio with dried fish, and he also makes a drink with Norwegian aquavit. To top it off, Andreas presents a fabulous dinner menu that he has designed for a big party on the ship that took him from Copenhagen to Oslo.
S06E09 Green Paths 00/00/0000 Host Claus Meyer visits the white cliffs of the island Møn in the south of Denmark on a crisp and clear winter day. There he makes vitamin-packed juice and roast leg of goat with blue cheese. Later he cooks codfish with fried cod roe on the beach.
S06E10 Strait Across 00/00/0000 In this episode, Tina takes the traditional bike route from the tip of Southern Sweden to the Danish capital, beautiful Copenhagen. The Danes are famous for their open-faced sandwiches. And how about some lightly smoked fish? All this makes a perfect day.
S06E11 Southern Comfort 00/00/0000 Host Andreas Viestad visits Stavanger, the culinary and cultural capital of Norway. Against this exciting backdrop, Andreas cooks delicious fish and seafood dishes and a spectacular dessert prepared over an open fire.
S06E12 Sara's French Connection 00/00/0000 In this episode, Sara starts her journey in the apple county of Finland, the Islands of Åland, and travels to France. In the Cognac region, she tries a local specialty and investigates the local “water of life”, Eau de Vie.
S06E13 Deep Sea Harvest 00/00/0000 In Jøsenfjorden, on the southwestern shore of Norway, host Tina Nordström visits a fish farm. There she prepares a delicacy, lemon-marinated white halibut with asparagus and serrano ham, and rhubarb and white chocolate mousse for desert. Afterwards she treats herself to a well-deserved pampering session at a local spa.
S07E01 Common, Yet Tasty 17/04/2010 Andreas takes us to Northern Norway and Bodø, where the fisheries are so rich that people are spoilt for choice. But their favorite fish is still the modest pollock. Andreas finds out why and then makes seared pollock with onion jam, lingon berries and asparagus, homemade fish fingers with remoulade sauce and pollock gratin.
S07E02 Slow River Dining 24/04/2010 Andreas takes us on board an old steamer on the canals of Southern Norway and the Halden River “Haldenvassdraget”, a boat trip full of springs’ fresh delicacies, from steamed and grilled asparagus, multi-flavored fish cakes and a fish terrine, and herbed roast chicken.
S07E03 The Mother of Invention 01/05/2010
S07E04 Rye Bread for a Queen 08/05/2010 Andreas takes the trip to the “rye belt” in southern Finland, where he meets up with Finnish chef Sara La Fountain. They travel together on the old Kings’ Road, where they both make their favorite open-faced sandwiches with rye bread, and Sara introduces memma an old rye-based Finnish dessert, followed by a roast, served with a variety of vegetables.
S07E05 Mackerel – The Shiny Bounty of Summer 15/05/2010 Andreas visits the Southern Norwegian resort town of Kristiansand, where the Norwegians flock every summer. Andreas takes us fishing for mackerel and along the way he cooks a variety of fish dishes, from fried sprats and mackerel sushi to the ultimate expression of Norwegian summer; grilled and smoked mackerel.
S07E06 Many Flavors of Lamb 22/05/2010 Andreas travels through the South Western part of Norway and Rogaland during the annual sheep gathering. Andreas cooks beer-braised lamb shanks with sweet onions, pepper fried lamb liver, followed by ‘A One Pot Wonder’, lamb with rutabaga and mustard seeds and finally, a scientific twist on the Sunday roast.
S07E07 Food for a Viking 29/05/2010 Andreas joins chef Claus Meyer, in South Western Denmark and Ribe, the oldest town in Scandinavia. Andreas and Claus guide us through cooking and stories of the past. Who said the Vikings didn’t enjoy themselves? They prepare fresh oysters and raw shells with herbs, followed by an herbal yogurt smoothie with honey, then a wholesome corn porridge dessert with fresh berries and finally a slow roasted beef sirloin, served with beans, nuts and thyme.
S07E08 Yesterday’s Food for the Future 05/06/2010 Andreas visits Rygge, the vegetable garden of South Eastern Norway, where he revisits some old favorites: root vegetables, hen and goat meat. Andreas cooks parsley root cream with smoked salmon, followed by fricassee of hen and finally roast of goat. Naturally, Andreas tells you how these traditional dishes can be made with other more modern substitutes as well.
S07E09 The Holy Fish 12/06/2010 Andreas takes us to the rugged coastline of Helgeland in Northern Norway. Here the mystical and delicious halibut has found a perfect breeding ground among the islets and skerries. Andreas shows us how different cooking methods of a fish can bring out different flavors and textures, from the smoked Greenland halibut with berries and potato salad, to pickled halibut, baked halibut with cucumber and herbs, and finally pan-fried halibut, served with veal demi-glace.
S07E10 Pyramids of the North 03/07/2010 Andreas visits the island of Spitsbergen in the far North, the northernmost inhabited place in the world and Longyearbyen. This barren land offers some surprising delicacies, like wild geese that summer here, to the rich fisheries. Andreas makes goose with port wine and broccoli puree, pan-fried Svalbard cod and king crab, with tender-seafood-flavored vegetables, followed by chocolate cake with orange marmalade and coffee.
S08E01 Shellfish for Summer 08/04/2011 Andreas visits Blindleia, a favorite holiday destination in southern Norway. In this summer paradise he goes fishing for red shrimp and gathers mussels on the bare rocks. He makes classic and innovative sauces for the shellfish and a Norwegian-style paella.
S08E02 Old-fashioned Sweet Tooth 15/04/2011 Andreas travels to one of the coldest towns in Norway. It is however very warm and traditional on the inside. UNESCO World Heritage-listed Røros is somewhere that seems like it has been frozen in time, where traditions hold sway on the table. The focus in this program is on all things sweet and old-fashioned, like ice-cream cake, raw milk pudding and a cheesecake with cloudberries.
S08E03 Dry but Tasty 22/04/2011 Andreas explores what has been one of Norway’s most important commodities throughout history. Loved throughout much of the world, cod is has actually been one of the most important commodities for Norwegians. In this episode Andreas follows the cod from its origins near the Lofoten Islands in northern Norway, all the way to the dinner table in Italy.
S08E04 All is well – if there is Herring 29/04/2011 In this programme our host takes us to locations along the coast where settlements developed around the area’s rich herring fisheries. Inspired by history, Andreas shows us how to prepare herring Scandinavian style.
S08E05 Shellfish Eldorado 06/05/2011 Andreas travels to some of the richest fishing banks off the coast of central Norway. He shows us how to prepare the world’s best scallops, a dish containing crab and Norway lobster. This region also has some of the world’s most modern salmon and mussel aquaculture facilities and Andreas makes the most of these ingredients.
S08E06 Fat Ducks and Sweet Apples 13/05/2011 Andreas visits a duck farm and an old steamer on the Telemark Canal in south-western Norway. The Canal is a water system that unites coastal Norway with the barren mountain regions. Andreas serves a variety of duck and local trout, combining the richness of the land with the spirit of the river.
S08E07 On Top of Norway 20/05/2011 In this program, Andreas visits the highest mountain in Norway, Galdhøpiggen. This mountain region offers some real delicacies. Autumn is approaching, and the countryside is ready to share the fruits of summer. In this case, the sweet, tart and illusive berries ripened by long, cool, bright days.
S08E08 A Modest but Generous Spud 27/05/2011 Andreas takes us to the inland region of southern Norway, and prepares one of Norway’s most well-loved ingredients, namely the potato. The potato is mild and accessible, as the next ingredient is always angry. Crayfish is an exclusive and much sought after delicacy. Andreas uses a torch at the end of the day to catch them.
S08E09 A World of Apples 03/06/2011 In today’s show, Andreas visits Hardanger, the orchard of western Norway, where everything smells of apples. Andreas makes an apple drink, bakes traditional sourdough bread in an old wood-fired oven, and prepares a hot apple dessert.
S08E10 Ice-cold Bounty 10/06/2011 Andreas takes us to the rugged coastline of Vesterålen in northern Norway. He prepares cod and Arctic char, both from the fresh, cold North Sea.
S08E11 Smoke and Water 17/06/2011 In this program, we visit Vestfold in southern Norway. It is winter time, and fishing for brisling sardines in the Oslofjord is at its peak. Inspired by Scandinavian traditions, Andreas smokes these small fish.
S09E01 Rich Farmland 05/05/2012 Andreas visits the county of Hedmark in Eastern Norway. Hedmark is a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway’s first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potato gratin.
S09E02 Popular Sausage 12/05/2012 Sausages serve a special function in Norway, both as an everyday meal and as festive food. In this episode, Andreas discovers the culture and history behind a well-made sausage. He bakes potato pancakes and makes homemade mustard, essential companions for the three types of tasty sausages he prepares.
S09E03 It All Starts with Kids 17/05/2012 Andreas visits Geitmyra Farm in the middle of Oslo, Norway, the site of his new food culture center for kids. Together with the kids, Andreas makes a cereal breakfast, a tasty chicken soup, a warming lamb stew and a sweet dessert with pumpkin and yogurt.
S09E04 Oil Adventure 24/05/2012 Is cold-pressed grapeseed oil the olive oil of the north? To find out, Andreas travels to the old fortress town of Fredrikstad in Eastern Norway. Using fresh vegetables, Andreas makes classic and innovative emulsion sauces, preserved and deep-fried mackerel, crispy potatoes and Norwegian coleslaw.
S09E05 Coastal Express 31/05/2012 Starting in the Sami territories of the Arctic, Andreas makes reindeer burgers with wild mushrooms, king crab cocktail and Arctic char with lamb-flavored potato gratin, all using produce he finds along the coast.
S09E06 Fire in the Belly 07/06/2012 Andreas examines how fire changed the way people cook. With an open fire and local salmon, he makes gravlax from an ancient recipe and a local fish soup, before traveling to Japan to discover the secrets of uncooked fish.
S09E07 Captain Haddock 14/06/2012 Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats sail out on the Norwegian Sea to catch haddock, the most important ingredient in fish and chips. Andreas makes haddock “envelopes” stuffed with carrots, saffron, cabbage and prosciutto. Then, he makes a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.
S09E08 Rain and Rainbows 21/06/2012 In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.
S10E01 Packed to Go 06/04/2013 A 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.
S10E02 The Sweetest Cheese 13/04/2013 Andreas visits the valley of Gudbrandsdalen in the heart of Norway, home to the brown fudge cheese. The caramel-like cheese is a unique delicacy and a versatile cooking ingredient. Andreas combines it with roasted young goat and a sweet caramel ice cream.
S10E03 Close to Home 20/04/2013 Weeds 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.
S10E04 Back to The Roots 27/04/2013 Like 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.
S10E05 Mighty Volcanic Oven 04/05/2013 Andreas visits hot spots around Iceland, where he grills lamb on a volcano, and cooks salmon and vegetables in a secluded geyser. The heat is also used to make artisanal salt. Andreas makes salt-baked, herb-infused trout.
S10E06 The Grain Belt of the Country 11/05/2013 Andreas visits Nes in Eastern Norway, the grain belt of the country. Cereals are a staple food in Scandinavia, and they are used for more than just bread. Andreas makes slow-cooked pig knuckle with malty, beer-flavored peas and spelt. Inland fishing is popular, and Andreas makes a salad of sprouting grains and pan-fried zander fish. He also makes a malt shake, and for the main course, an oven-baked pork roast.
S10E07 Mountain Lamb 18/05/2013 Andreas 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.
S10E08 The Smokehouse 25/05/2013 In today’s episode, Andreas visits the smokehouses of Western Norway. Smoke was originally used as a preservative, but this tradition brought with it the benefit of great flavor as well. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. Then he makes a quick-cured lamb and trout starter with smoked apple. For the main course, Andreas does his take on a traditional lamb meal, honey glazed and served with a crisp cabbage salad and vanilla-infused rutabaga purée.
S10E09 Milk and Chocolate of the North 01/06/2013 Nobody 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.
S10E10 The Northern Way 08/06/2013 Andreas 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.
S11E01 A Taste of Winter 03/05/2014
S11E02 Fish on a Platter 10/05/2014
S11E03 Land of Fish and Apples 17/05/2014
S11E04 The Taste of Trees 24/05/2014
S11E05 An Edible Park 31/05/2014

Les critiques & échangesDiscussions et débats sur la série