4320 http://www.rmpbs.org/content/index.cfm/program/13386 en-us In this unique 13-part series, host Andreas Viestad brings his mobile kitchen to Norway's fjords, cities and countryside where he prepares simple, delicious food in the great outdoors. Andreas brings a truly fresh approach to cooking, weaving traditional Scandinavian ingredients into modern recipes that are fun and easy to prepare. © 2009 Rocky Mountain PBS http://www.rmpbs.org/resources/files/programs/100x100/13386.jpg http://www.rmpbs.org/content/index.cfm/program/13386 100 100 On Andreas' return to Oslo, he chooses the woods as his pantry. He picks wild mushrooms and goes crayfishing, 20 minutes outside the nation's capital. Outdoors in the woods, on the hills above Oslo, Andreas makes porcini consomme, salmon with chanterelle mushrooms and dill-cooked crayfish. http://www.rmpbs.org/content/index.cfm/program/13386-111/rss http://www.rmpbs.org/content/index.cfm/program/13386-111/rss Sun, 22 Nov 09 06:30:00 -0700 On Andreas' return to Oslo, he chooses the woods as his pantry. He picks wild mushrooms and goes crayfishing, 20 minutes outside the nation's capital. Outdoors in the woods, on the hills above Oslo, Andreas makes porcini consomme, salmon with chanterelle mushrooms and dill-cooked crayfish. http://www.rmpbs.org/content/index.cfm/program/13386-111/rss http://www.rmpbs.org/content/index.cfm/program/13386-111/rss Sun, 22 Nov 09 12:30:00 -0700 On Andreas' return to Oslo, he chooses the woods as his pantry. He picks wild mushrooms and goes crayfishing, 20 minutes outside the nation's capital. Outdoors in the woods, on the hills above Oslo, Andreas makes porcini consomme, salmon with chanterelle mushrooms and dill-cooked crayfish. http://www.rmpbs.org/content/index.cfm/program/13386-111/rss http://www.rmpbs.org/content/index.cfm/program/13386-111/rss Sun, 22 Nov 09 18:30:00 -0700 On Andreas' return to Oslo, he chooses the woods as his pantry. He picks wild mushrooms and goes crayfishing, 20 minutes outside the nation's capital. Outdoors in the woods, on the hills above Oslo, Andreas makes porcini consomme, salmon with chanterelle mushrooms and dill-cooked crayfish. http://www.rmpbs.org/content/index.cfm/program/13386-111/rss http://www.rmpbs.org/content/index.cfm/program/13386-111/rss Mon, 23 Nov 09 00:30:00 -0700 Stavanger is the capital of the Norwegian oil industry. Andreas cooks on the edge of the unique Pulpit Rock, 2,000 feet above the Lysefjord. He catches brisling sardines and then on an island known as the "Garden of Eden," uses them as the main ingredient in salad Stavangeroise, salmon mousse and sardine quiche. http://www.rmpbs.org/content/index.cfm/program/13386-112/rss http://www.rmpbs.org/content/index.cfm/program/13386-112/rss Wed, 25 Nov 09 06:30:00 -0700 Stavanger is the capital of the Norwegian oil industry. Andreas cooks on the edge of the unique Pulpit Rock, 2,000 feet above the Lysefjord. He catches brisling sardines and then on an island known as the "Garden of Eden," uses them as the main ingredient in salad Stavangeroise, salmon mousse and sardine quiche. http://www.rmpbs.org/content/index.cfm/program/13386-112/rss http://www.rmpbs.org/content/index.cfm/program/13386-112/rss Wed, 25 Nov 09 12:30:00 -0700 Stavanger is the capital of the Norwegian oil industry. Andreas cooks on the edge of the unique Pulpit Rock, 2,000 feet above the Lysefjord. He catches brisling sardines and then on an island known as the "Garden of Eden," uses them as the main ingredient in salad Stavangeroise, salmon mousse and sardine quiche. http://www.rmpbs.org/content/index.cfm/program/13386-112/rss http://www.rmpbs.org/content/index.cfm/program/13386-112/rss Wed, 25 Nov 09 18:30:00 -0700 Stavanger is the capital of the Norwegian oil industry. Andreas cooks on the edge of the unique Pulpit Rock, 2,000 feet above the Lysefjord. He catches brisling sardines and then on an island known as the "Garden of Eden," uses them as the main ingredient in salad Stavangeroise, salmon mousse and sardine quiche. http://www.rmpbs.org/content/index.cfm/program/13386-112/rss http://www.rmpbs.org/content/index.cfm/program/13386-112/rss Thu, 26 Nov 09 00:30:00 -0700 Norway's lush Jotunheimen mountain range and national park is a place where painters and writers such as Henrik Ibsen found inspiration. Andreas cooks wild game by a river in the high mountains. The menu for this episode consists of Scandinavian pancakes, "The World's Best Cheeseburger" made of grouse, venison, pork and fois gras topped with Norwegian cheese and wild berries for dessert. http://www.rmpbs.org/content/index.cfm/program/13386-113/rss http://www.rmpbs.org/content/index.cfm/program/13386-113/rss Sun, 29 Nov 09 06:30:00 -0700 Norway's lush Jotunheimen mountain range and national park is a place where painters and writers such as Henrik Ibsen found inspiration. Andreas cooks wild game by a river in the high mountains. The menu for this episode consists of Scandinavian pancakes, "The World's Best Cheeseburger" made of grouse, venison, pork and fois gras topped with Norwegian cheese and wild berries for dessert. http://www.rmpbs.org/content/index.cfm/program/13386-113/rss http://www.rmpbs.org/content/index.cfm/program/13386-113/rss Sun, 29 Nov 09 12:30:00 -0700 Norway's lush Jotunheimen mountain range and national park is a place where painters and writers such as Henrik Ibsen found inspiration. Andreas cooks wild game by a river in the high mountains. The menu for this episode consists of Scandinavian pancakes, "The World's Best Cheeseburger" made of grouse, venison, pork and fois gras topped with Norwegian cheese and wild berries for dessert. http://www.rmpbs.org/content/index.cfm/program/13386-113/rss http://www.rmpbs.org/content/index.cfm/program/13386-113/rss Sun, 29 Nov 09 18:30:00 -0700 Norway's lush Jotunheimen mountain range and national park is a place where painters and writers such as Henrik Ibsen found inspiration. Andreas cooks wild game by a river in the high mountains. The menu for this episode consists of Scandinavian pancakes, "The World's Best Cheeseburger" made of grouse, venison, pork and fois gras topped with Norwegian cheese and wild berries for dessert. http://www.rmpbs.org/content/index.cfm/program/13386-113/rss http://www.rmpbs.org/content/index.cfm/program/13386-113/rss Mon, 30 Nov 09 00:30:00 -0700 The Christmas capital of Norway, Roros is a town of remarkably rich heritage where all of the buildings - ancient and new - are made of wood. Inside a mountain chalet and then outside with scenic mountains as a backdrop, Andreas prepares gravlax, aged trout, succulent Christmas pork rib and rice pudding. http://www.rmpbs.org/content/index.cfm/program/13386-103/rss http://www.rmpbs.org/content/index.cfm/program/13386-103/rss Sat, 19 Dec 09 06:30:00 -0700 The Christmas capital of Norway, Roros is a town of remarkably rich heritage where all of the buildings - ancient and new - are made of wood. Inside a mountain chalet and then outside with scenic mountains as a backdrop, Andreas prepares gravlax, aged trout, succulent Christmas pork rib and rice pudding. http://www.rmpbs.org/content/index.cfm/program/13386-103/rss http://www.rmpbs.org/content/index.cfm/program/13386-103/rss Sat, 19 Dec 09 12:30:00 -0700 The Christmas capital of Norway, Roros is a town of remarkably rich heritage where all of the buildings - ancient and new - are made of wood. Inside a mountain chalet and then outside with scenic mountains as a backdrop, Andreas prepares gravlax, aged trout, succulent Christmas pork rib and rice pudding. http://www.rmpbs.org/content/index.cfm/program/13386-103/rss http://www.rmpbs.org/content/index.cfm/program/13386-103/rss Sat, 19 Dec 09 18:30:00 -0700