Оригінальна назва
New Scandinavian Cooking
Випущено
03.05.2003
Країна
NO, US
Статус
Поновлено
Кількість сезонів
15
Кількість епізодів
70
New Scandinavian Cooking is a Scandinavian cooking show which, over the course of ten seasons, was hosted by Andreas Viestad, Tina Nordström and Claus Meyer, produced by the Norwegian production company Tellus Works in collaboration with American Public Television. A sequel series titled Perfect Day continued with the original hosts in rotation, with the cast addition of Sara La Fountain. It is also broadcast on channels such as AFC. Beginning in 2003, the show debuted on PBS in the United States. It has also been broadcast in more than 130 other countries, including the United Kingdom, China, Germany, Italy and France, according to the show's producers a viewership of 100 million per episode. The first, second, fourth, fifth and sixth seasons were hosted by Norwegian food writer Andreas Viestad, the third season by Swedish chef and television personality Tina Nordström, and the fifth season was hosted by Danish chef and cookbook author Claus Meyer. The sixth season, a sequel series Perfect Day rotated the original hosts Viestad, Nordström and Meyer, with the addition of Finnish TV chef Sara La Fountain. The seventh season was once again named New Scandinavian Cooking, and still rotated between the Nordic hosts. During the eight and ninth seasons Andreas continued the series on his own, with his passionate storytelling, fusing history, nature and cooking – seeking out the origins of the food with his mobile kitchen. Iceland will be introduced in the upcoming season ten.
A sheep gathering in southwestern Norway is observed. Also: beer-braised lamb shanks with sweet onions; pepper-fried lamb liver; lamb with rutabaga and mustard seeds; a Sunday roast.
A visit to Rygge in southeastern Norway. Included: parsley-root cream with smoked salmon; fricassee of hen; roast goat.
A visit to Norway's Helgeland coast, home to halibut. Featured dishes include smoked Greenland halibut with berries and potato salad; pickled halibut; baked halibut with cucumber and herbs; and pan-fried halibut with veal demi-glace.
Venison dishes, including venison fillet with prune; venison liver with caramelized tangerine; a traditional hunter's stew with sour cream and goat cheese; and venison steaks.
The Season 2 opener visits Blindleia in southern Norway, where host Andreas Viestad fishes for red shrimp and gathers mussels. Also: making classic and innovative shellfish sauces, and a Norwegian-style paella.
The UNESCO World Heritage-listed town of Røros, Norway, is visited. Included: iced cake; raw-milk pudding; cheesecake with cloudberries.
Codfish, one of Norway's most important exports, is examined. Included: its route from near the Lofoten Islands in Northern Norway to the table in Italy.
Visiting Norway's west coast, home to herring fisheries. Also: making Scandinavian-style herring.
Fishing banks in mid-Norway are explored. Also: making dishes with scallops, crabs and lobster; and salmon and mussels.
Visiting a duck farm and an old steamer on the Telemark canal, which unites coastal Norway with the mountain regions. Also: duck and trout recipes.
A trek up Galdøpiggen, the tallest mountain in Norway. Also: dessert recipes that make use of summer fruits, including berries.
Norway's southern inland region is visited. Also: cooking with potatoes; catching and preparing crayfish.
Visiting western Norway's Hardanger, which is known for its apples. Included: making an apple drink and a hot-apple dessert; baking traditional sourdough bread in a wood-fired oven.
Exploring Vesterålen in northern Norway. Included: preparing cod and Arctic char fresh from the North Sea.
The Season 2 finale travels to Vestfold in southern Norway at the height of sardine season. Included: catching and smoking sardines.
The Season 3 premiere visits the county of Hedmark in eastern Norway, which is known for its farms and produce. Recipes include beef meatballs; sour cream porridge with air-cured ham; and thick steaks served with mushroom ragu and potato gratin.
In Norway, the culture and history behind a well-made sausage are explored. Included: potato pancakes; three types of sausages.
A visit to a food culture center for children, Geitmyra Farm in Oslo. Recipes include a cereal breakfast; chicken soup; lamb stew; and a sweet dessert with pumpkin and yogurt.
The fortress town of Fredrikstad in eastern Norway is visited. Recipes include emulsion sauces; preserved and deep-fried mackerel; crispy potatoes; and Norwegian coleslaw.
A visit to the Stad peninsula in western Norway, where boats set sail to catch haddock. Recipes include haddock "envelopes" that are stuffed with carrots, saffron, cabbage and prosciutto; and a salad with smoked haddock.
The Season 3 finale visits Bergen, a fishing hub that's known as Norway's wettest city. Recipes for trout and the city's famous fish soup are shared.
The Norwegian valley of Gudbrandsdalen, home to brown cheese, is visited. Included: combining brown cheese with roasted goat and a sweet caramel ice cream.
Icelandic hot spots are visited. Included: grilling inside volcano. Also: a lamb dish; salmon and vegetables; salt-baked, herb-infused trout.
Nes in eastern Norway, the country's grain belt, is visited. Included: slow-cooked pig knuckle with malty, beer-flavored peas and spelt; a salad of sprouting grains and pan-fried zander fish; a malt shake; and an oven-baked pork roast with crackling.
Western Norway smokehouses are toured. Included: dips for salted and smoked lamb; an appetizer of quick-cured lamb and trout with smoked apple; a traditional honey-glazed lamb served with a crisp cabbage salad and vanilla-infused rutabaga purée.
Season 5 opens with a lunch made of grilled flatbread, cabbage salad and smoked salmon. Also: soup with meatballs; and a chocolate dessert.
Norway's Southern Trøndelag region and the islands of Hitra and Frøya are visited. Host Tina Nordström grills crab and lobster; dives for scallops; and grills salmon over an open fire.
Hardanger, a fjord valley known as Norway's orchard, is visited. Included: a Norwegian drink that's served with trout.
Hedmark in Eastern Norway, which is home to large farms and vast forests, is visited. Included: using smoke in cooking; making sweet apple-flavored pork chops with potato salad; preparing hot-smoked pork glazed with homemade birch syrup that's poured over waffles for dessert.
Frogner Park in Oslo is visited. Included: ice cream flavored with rose petals; Norwegian-style bruschetta with a wild-herb pesto; hamburger; and sausages.
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