Rick Stein’s Long Weekends: Series 1
Rick Stein embarks on a series of culinary long weekends in search of food excellence and brilliant recipes, heading to markets, restaurants, wineries, cafes and bars.
Part 1: Berlin
Rick enjoys a long weekend in Berlin, where history and the avant garde dwell enticingly side by side. A city that once made history with its divisive wall teems today with an overwhelming array of innovative chefs offering delicious seasonal creations like pureed sunflower seeds, Jerusalem artichoke flans and crushed frozen pine nuts. Loved by the likes of Garbo, Charlie Chaplin and Escoffier there’s still a cornucopia of choice for those with a more traditional temperament, with Eisbein, meatballs and sausages topping every menu in town.
Part 2: Bologna
Rick Stein visits Bologna in northern Italy, a city so famous for its food that it is sometimes described as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne. There is stuffed rabbit filled with parma ham and parmesan frittata for dinner. At the market Rick finds a fish stall and cafe, where he enjoys squid stuffed with mashed potato and capers. Bologna is a medieval city with a university even older than Oxford, and Rick explores the cloisters and the Whispering Walls.
Part 3: Bordeaux
In this episode Rick is in autumnal Bordeaux. Rick arrives just in time for ceps and the judging of a local wine contest. He hires a 2CV for an excursion to the coast, which has abundant mussels and oysters. At home he cooks a memorable dish of steak frites with bordelaise sauce.
Part 4: Lisbon
Rick Stein visits Lisbon on the banks of the River Tagus, a city in love with its seafood and possibly the best custard tarts in the world. The culinary effects of Portugal’s historic explorations are still seen in its dishes with hints of cinnamon and freshly chopped coriander from the east, and tomatoes and chillies from the Americas. Rick is inspired to cook the city’s favourite snack – salt cod fritters, delicious almond tart and pork with clams, a favourite dish throughout Portugal. With seafood at the forefront of his mind, he makes sure he arrives just in time for Lisbon’s famous St Anthony’s Day parade and sardine festival.
Part 5: Reykjavik
Rick Stein enjoys a winter break in Reykjavik in search of the perfect cod and samples succulent fjord-reared roast lamb.
Part 6: Vienna
This week, Rick Stein visits Vienna – the city that once ran the Austro-Hungarian Empire and continues to be home to comfort dishes like tafelspitz and goulash and which gave its name to one of Europe’s most popular dishes – the wiener schnitzel. It even produces its own unique white wine produced in vineyards overlooking the city’s imperial architecture. Whilst enjoying the sights and sounds of the hometown to Klimt and Freud and the rather eccentric architecture of Hundertwasser,