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RECIPES

All Recipes By chef By type By season
All seasons Season 15 (US Season 9) Season 14 (US Season 8) Season 13 (US Season 7) Season 12 (US Season 6) Season 11 (US season 5) Season 10 (US season 4) Season 9 (US season 3) Season 8 (US season 2) Season 7 (US season 1) Season 6 (Perfect Day with all chefs) Season 5 with Claus Meyer Season 4 with Andreas Viestad Season 3 with Tina Nordström Season 2 with Andreas Viestad Season 1 with Andreas Viestad Season Guest Chefs
S 13 (US Season 7) EPISODE 02
Andreas Viestad Pork Knuckles with Peas
This is a very traditional dish, made a little less heavy by adding apples and fresh peas in addition to the salty meat and the dried peas.
Meat
S 13 (US Season 7) EPISODE 04
Andreas Viestad Pork Belly with Apples and Dill
Think of it as Norwegian-style porchetta. On our show from Brumunddal we visited a pig-farm, where the kind hostess, Ingerine Amundsen, cooked lovely Italian-inspired food with local ingredients. I wanted to show how the same ingredients - plus unripe apples from the garden - could be used to make a dish that was just as good, but with Norwegian flavors.
Meat
S 13 (US Season 7) EPISODE 05
Andreas Viestad Norwegian Chopped Salad
I have always loved the chopped salads of the Mediterranean and the Middle East. But when the Norwegian vegetables are at their best in early autumn, I try to make a northern version with typical Norwegian vegetables and herbs, like cauliflower, kohlrabi, fennel, dill and mustard.
Salad
S 13 (US Season 7) EPISODE 03
Andreas Viestad Cloudberry Ice Cream
Cloudberries are berries that only grow in the extreme north. Preferably in the highlands. The plants can be found further south, but they rarely bear fruit and do not taste as nice as when found in conditions that are much harsher. Cloudberries preserved can be found in specialty stores.
Dessert
S 13 (US Season 7) EPISODE 05
Andreas Viestad Burnt Rhubarb with Honey and Cinnamon
There is a challenge with rhubarb, or rather two challenges: In its raw state it is too angry, aggressively tart. On the other hand, when we cook it, we tend to overcook it, so it falls apart and becomes insipid and boring - sometimes just an excuse to eat a dessert that is too sugary. This is a fun and potentially spectacular way to cook the rhubarb, while leaving it with lots of temperament.
Dessert
S 13 (US Season 7) EPISODE 04
Andreas Viestad Toast Ice Cream
All bread-eaters know the problem: All that left over stale bread. Not fun to eat, but a shame to throw away. The result, I have found, is to toast the bread and use it to make a delicious and surprising ice cream.
Dessert
S 13 (US Season 7) EPISODE 05
Andreas Viestad Blackened Cod with Leek
There is a great dramatic effect when you add the outer part of charred leek to pieces of snow-white cod, and the rest of the leek tastes fantastic, the interior is sweet and tender.
Seafood
S 13 (US Season 7) EPISODE 06
Andreas Viestad Baked Rutabaga with Vendace Roe
A fun way to dress up the modest rutabaga! The coolest way to serve is whole, as a sharing dish, with rye crackers to scoop up the mashed rutabaga topped with roe.
Starters
S 13 (US Season 7) EPISODE 06
Andreas Viestad Crispy Cod with Mushrooms and Snow Crab
Snow crab and king crab are relative newcomers to Norwegian waters, and I think snow crab is delicious - it has the most incredibly sweet meat. When we visited Svalbard in the far north, halfway between continental Europe and the North Pole we found great amounts of mushroom lepista multiform (it doesn't have an English name). It was amazing and super-aromatic. When I recreate the dish in more normal circumstances, I use a little dried porcini instead.
Seafood
S 13 (US Season 7) EPISODE 06
Andreas Viestad Beef in a Potato Dill Crust
Dill is the quintessential Scandinavian herb. It is often used with fish, and in light stews, but I think it goes well with beef as well. I think it goes well with... almost everything.
Meat
S 13 (US Season 7) EPISODE 03
Andreas Viestad Sour Cream Waffles
The most generous person I have ever met was my grandfather's older sister Helen. When I grew up she lived in the apartment next to ours, and I would love to visit after school. These are the super-generous sour cream waffles she made. They are the best they are straight out of the waffle iron - so eat them as you make them.
Dessert
S 13 (US Season 7) EPISODE 02
Andreas Viestad Nordic Lamb Curry
What would a lamb curry taste like, if it were a dish that originated in the highlands in the North, not in India? That was the questions I wanted to investigate when I found myself cooking on the highest all-year farm in Norway, Fokstugu Farm on the Dovre mountain plateau. My answer was to combine Norwegian spices, herbs and root vegetables- plus birch leaves. The result is surprisingly spicy, but in a purely Nordic way. Some of the ingredients ma be easiest to find in health food or specialty tea shops.
Chicken and other poultry