Ok, aside from the dill pickle and jam ( which I love!), the elegance of this well-cooked stew/braise, the restraint of adding not too many carrots ( too sweet), and the healthy quenelle of creamy potatoes is the foundation of so many regional dishes worthy of praise. I love combing the two meats, maybe with a bone-in, and look forward to serving this to friends this week disguised as a French daube de boeuf. Pickle, confiture et all!
Bravo! The Finns are famous for their survival, and I bet this stew had something to do with it. I miss Karelian pies and look forward to the upcoming post.
On a past post of yours, I commented that I visited Finland when a client flew me out back in 2019 to design and write a game for them. It was a glorious week, and it included Karelian pies.
We photographed wild bears in Finland once , they gave us trifle for breakfast which I enjoyed immensely. Wonderful place with lots of K’s in words ... good for scrabble I would imagine.
Thank you for the recipe. I visited Finland several times as teenager into early adulthood and adored the food. I spent some time in Karelia lodging with a family who spoke only Finnish and Russian, where I had a smattering of Swedish that was useless this far North and East. In Finland I was introduced to blini and roe for the first time. The darkest rye bread with eggs and herring for breakfast. Foraged mushrooms from the forest cooked in so many ways. Collecting berries to serve with yoghurt (made by the neighbours). Reindeer meat sliced so thinly you could see through it. Blood sausages and beer after a wood smoke sauna (with the Finnish family discussing which region made the best sausage) Dill pickles with everything! My teenage palette adored Geisha bars (which I found out last week are still available)And lastly those delectable apple doughnuts that were available from the indoor market in Helsinki.
And thank you for such a lovely comment! What were you doing in Karelia? Travel? Studying? You've listed some very favourite foods of mine (including geisha, lovely stuff).
The trip to Karelia was in the summer of 1988, when I was 17. I had a Finnish penfriend (who by sheer coincidence I met up with last week after not seeing each for 30 years!)
She had got a summer holiday job at a confirmation camp on one of the archipelago islands so it was decided to send me round the country to visit family/friends of my pen family. After arriving and spending a few days in Helsinki, I was given a month long train ticket, a sheet of A4 paper with a list of dates/place names and train times. On each leg of my train journey I was to show the sheet of paper to the ticket guard who would tell me where to get off. I would be met by these random people, taken to their homes and entertained/fed and generally looked after. I would show them the piece of paper so they would know the next leg of journey. At some point I ended up in Karelia. I kick myself now that I didn't keep a travel journal - but I was 17 and thought I knew everything! Forever grateful for these people who welcomed a young English girl into their homes for a few days.
For all I've indulged my Finland-curious side over the past few years, I admit I haven't delved much into the food. It's been weirdly intimidating, what with all the long names with their repeating vowels, but this dish looks so delicious and comforting and familiar - down to the allspice, which I use in stews and roasts today and has always reminded me of childhood (not surprising, I guess, considering I grew up in Michigan's Upper Peninsula.) Adding this to my menu this month for sure.
That's so interesting. My wife's family consists of folks who emigrated to Michigan decades ago. And I understand the fear of vowels. But I've written about a few Finnish dishes over this first year of mine on Substack, if you're keen to explore. And feel free to hit me up with any questions.
This sounds utterly glorious ... and lovely storytelling, Wil - yep, even Barca (alone). Cheeky ask, could we pop a link to this in our non-Substack newsletter. There's cute little 1,300+ crowd in there relishing our eclectic curations and we reckon they'd love this as much as we do. No pressure, just wanted to ask. Barrie
Fabulous. Thank you so much. We’ll send you a link sometime after 6pm on Sunday when it fires out (nearly 7 years old now, so there’s a lovely gentle rhythm to it). B
Oooh, Karjalanpaisti looks delicious! I think I'm going to have to try to recreate it here. The weather is suitably wet and cool enough to warrant it.
In the meantime, I do hope you have had a chance to get back to Barcelona. It's one of my favorite cities, and not just for the food, but certainly the food is one of the reasons.
It's a really lovely dish. Simple but lovely. And I'd love to get back to Barcelona one day. It's definitely on the list, but the list seems to get longer and longer.
I know what you mean about a long list. We moved to Europe to be closer to more travel destinations and there never seems to be enough time or $$ to get to all of them!
Which reminds me... I was supposed to do some research and costing out around a quick jaunt to Portugal today...
Ok, aside from the dill pickle and jam ( which I love!), the elegance of this well-cooked stew/braise, the restraint of adding not too many carrots ( too sweet), and the healthy quenelle of creamy potatoes is the foundation of so many regional dishes worthy of praise. I love combing the two meats, maybe with a bone-in, and look forward to serving this to friends this week disguised as a French daube de boeuf. Pickle, confiture et all!
Sounds wonderful.
Barca, alone. I hate you. Not really, but damnit.
I'm here to please.
Bravo! The Finns are famous for their survival, and I bet this stew had something to do with it. I miss Karelian pies and look forward to the upcoming post.
I've missed something, Lisa. How are you familiar with Karelian pies??
On a past post of yours, I commented that I visited Finland when a client flew me out back in 2019 to design and write a game for them. It was a glorious week, and it included Karelian pies.
That's so cool. Sorry that comment slipped my mind.
We photographed wild bears in Finland once , they gave us trifle for breakfast which I enjoyed immensely. Wonderful place with lots of K’s in words ... good for scrabble I would imagine.
I bet you love typing (or saying) that first sentence!
It’s not the strangest thing I’ve typed to be honest, that usually revolves around my adventures with goats .
Mine is less dramatic but no less fun: "I once ice skated on a frozen lake in Alaska."
Well now that IS amazing. I’d be terrified about going through the ice.
It was December in the Matunuska Valley, and that lake was frozen solid. Feeling the ripples under your skates was a thrill!
Haha, a fine description of the place. My wife's maiden name is Koivumäki.
Thank you for the recipe. I visited Finland several times as teenager into early adulthood and adored the food. I spent some time in Karelia lodging with a family who spoke only Finnish and Russian, where I had a smattering of Swedish that was useless this far North and East. In Finland I was introduced to blini and roe for the first time. The darkest rye bread with eggs and herring for breakfast. Foraged mushrooms from the forest cooked in so many ways. Collecting berries to serve with yoghurt (made by the neighbours). Reindeer meat sliced so thinly you could see through it. Blood sausages and beer after a wood smoke sauna (with the Finnish family discussing which region made the best sausage) Dill pickles with everything! My teenage palette adored Geisha bars (which I found out last week are still available)And lastly those delectable apple doughnuts that were available from the indoor market in Helsinki.
And thank you for such a lovely comment! What were you doing in Karelia? Travel? Studying? You've listed some very favourite foods of mine (including geisha, lovely stuff).
The trip to Karelia was in the summer of 1988, when I was 17. I had a Finnish penfriend (who by sheer coincidence I met up with last week after not seeing each for 30 years!)
She had got a summer holiday job at a confirmation camp on one of the archipelago islands so it was decided to send me round the country to visit family/friends of my pen family. After arriving and spending a few days in Helsinki, I was given a month long train ticket, a sheet of A4 paper with a list of dates/place names and train times. On each leg of my train journey I was to show the sheet of paper to the ticket guard who would tell me where to get off. I would be met by these random people, taken to their homes and entertained/fed and generally looked after. I would show them the piece of paper so they would know the next leg of journey. At some point I ended up in Karelia. I kick myself now that I didn't keep a travel journal - but I was 17 and thought I knew everything! Forever grateful for these people who welcomed a young English girl into their homes for a few days.
I’ve only ever had fabulous food when hosted by your mother in law . Absolutely delicious 🥘
Nothing beats your pollo milanese, ma.
That’s very kind of you to say xxx
For all I've indulged my Finland-curious side over the past few years, I admit I haven't delved much into the food. It's been weirdly intimidating, what with all the long names with their repeating vowels, but this dish looks so delicious and comforting and familiar - down to the allspice, which I use in stews and roasts today and has always reminded me of childhood (not surprising, I guess, considering I grew up in Michigan's Upper Peninsula.) Adding this to my menu this month for sure.
That's so interesting. My wife's family consists of folks who emigrated to Michigan decades ago. And I understand the fear of vowels. But I've written about a few Finnish dishes over this first year of mine on Substack, if you're keen to explore. And feel free to hit me up with any questions.
This sounds utterly glorious ... and lovely storytelling, Wil - yep, even Barca (alone). Cheeky ask, could we pop a link to this in our non-Substack newsletter. There's cute little 1,300+ crowd in there relishing our eclectic curations and we reckon they'd love this as much as we do. No pressure, just wanted to ask. Barrie
Hi Barrie. Thanks for such a kind message. And of course, please do share. I'm very grateful for it.
Fabulous. Thank you so much. We’ll send you a link sometime after 6pm on Sunday when it fires out (nearly 7 years old now, so there’s a lovely gentle rhythm to it). B
Thanks. I'll keep an eye out for it!!
Thanks so much for letting us share your lovely recipe, Wil. Hoping this link let's you see it in context:
https://mailchi.mp/a99e8dc64c73/the-feasts-and-fables-newsletter-7889284
Have a great Sunday evening.
Barrie + JoJo
Oooh, Karjalanpaisti looks delicious! I think I'm going to have to try to recreate it here. The weather is suitably wet and cool enough to warrant it.
In the meantime, I do hope you have had a chance to get back to Barcelona. It's one of my favorite cities, and not just for the food, but certainly the food is one of the reasons.
It's a really lovely dish. Simple but lovely. And I'd love to get back to Barcelona one day. It's definitely on the list, but the list seems to get longer and longer.
I know what you mean about a long list. We moved to Europe to be closer to more travel destinations and there never seems to be enough time or $$ to get to all of them!
Which reminds me... I was supposed to do some research and costing out around a quick jaunt to Portugal today...
That sounds delicious. We’re hopefully off to Barcelona in April so I’ll eat at least one wonderful thing in your honour.
Haha, you've very kind. I hope it's delicious and isn't from Hard Rock!!
I mentioned on Bluesky that I made and loved this recipe, wanted to put it on record here too. Thanks Wil.
Thanks a lot Nicky, I really appreciate it!
It's hard to find good tapas in Barcelona anyway.......
I appreciate this support. Thank you.