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.
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.
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.
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
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.
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!
Barca, alone. I hate you. Not really, but damnit.
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.
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.
I’ve only ever had fabulous food when hosted by your mother in law . Absolutely delicious 🥘
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.
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
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.
That sounds delicious. We’re hopefully off to Barcelona in April so I’ll eat at least one wonderful thing in your honour.
It's hard to find good tapas in Barcelona anyway.......