This is an inspiring post, Wil! This might sound ridiculous, but even as I love marketing in the US, Italy, the different regions of France, love discovering new and local ingredients, I never really sat down to think about how these each inspire, influence what I cook and the way that changes my cooking. What I love about historical food research is discovering the ways in which fruits and vegetables were used over the centuries and long ago, often different than the way we use them.
Your research is so fascinating, Jamie, I hugely admire what you share on Substack (which makes this generous comment all the more special to me) thanks so much.
Rye - I love a freshly milled rye bread and make it fairly often as it’s so easy. I have a question for you. We had some Finnish wwoofers a few years ago and the cooked some little rye pastry cases (boat shaped) and then filled them with smashed boiled egg and something else I think. Do you know what this would be? They were really simple and really tasty but my memory fails me a bit as to the finer points.
You're talking about egg butter. Hard boiled egg chopped into small pieces and blended with butter. Delicious. We eat it normally with Karelian pies (rice porridge filled rye pastry). I have a recipe for that in the first article I link to in this essay.
So inspiring, Wil! I’m in Houghton, MI, at the moment - the region of the US with the highest population of Finns, by the way! Two dinners in a row I’ve had the loveliest Lake Superior trout and it’s spoiled me now for the “seafood” most places serve downstate.
Oh so many tips here. I need to plant dill again this year. It died sadly. I can’t eat anything too acidic since my gall bladder op some years ago, but mildly acidic is ok
Oh how I love dill. And the flowers are such a special ingredient, so earthy and spicy in that woody way (I don't mean chili spicy). Hopefully ferments aren't too acidic for you. They can add such character to dishes. And even a little of that dill vinegar goes a long way!!
This was one of our so-called "no waste" dishes. We fermented any blanched new potatoes leftover at end of service. Instead of using them next day (day old potatoes being a no no) we vacuumed packed them with some fermented cream and salt. Beautiful things.
This is an inspiring post, Wil! This might sound ridiculous, but even as I love marketing in the US, Italy, the different regions of France, love discovering new and local ingredients, I never really sat down to think about how these each inspire, influence what I cook and the way that changes my cooking. What I love about historical food research is discovering the ways in which fruits and vegetables were used over the centuries and long ago, often different than the way we use them.
Your research is so fascinating, Jamie, I hugely admire what you share on Substack (which makes this generous comment all the more special to me) thanks so much.
Now I am very, very hungry.
😉
Rye - I love a freshly milled rye bread and make it fairly often as it’s so easy. I have a question for you. We had some Finnish wwoofers a few years ago and the cooked some little rye pastry cases (boat shaped) and then filled them with smashed boiled egg and something else I think. Do you know what this would be? They were really simple and really tasty but my memory fails me a bit as to the finer points.
You're talking about egg butter. Hard boiled egg chopped into small pieces and blended with butter. Delicious. We eat it normally with Karelian pies (rice porridge filled rye pastry). I have a recipe for that in the first article I link to in this essay.
Oh I just looked that up - is it called munavoi? Sounds like a really simple but tasty spread to keep in the pantry.
It's just egg and butter? And just enough butter to make it spreadable?
That's the one. Really delicious.
Great, got a bunch of eggs to use up - perfect timing, thanks!
That’s it Wil, It had rice with it! I’ll look it up. Thanks so much!
So inspiring, Wil! I’m in Houghton, MI, at the moment - the region of the US with the highest population of Finns, by the way! Two dinners in a row I’ve had the loveliest Lake Superior trout and it’s spoiled me now for the “seafood” most places serve downstate.
My wife's family includes a branch that emigrated over that way. I'd love to visit one day. Look out for any Koivumäkis!!
Wonderful. I am excited by your enthusiasm and grateful for the tips!
This is a brilliant post Will, thank you for your generosity. It just wonderful to learn these techniques from you.
Thank you Lisa!!
Oh so many tips here. I need to plant dill again this year. It died sadly. I can’t eat anything too acidic since my gall bladder op some years ago, but mildly acidic is ok
Oh how I love dill. And the flowers are such a special ingredient, so earthy and spicy in that woody way (I don't mean chili spicy). Hopefully ferments aren't too acidic for you. They can add such character to dishes. And even a little of that dill vinegar goes a long way!!
Ooh such a lot to think about! (I am ignoring the rye here, rye now if that's ok with you and Fatboy Slim.)
Is this the vinegar you referred to please? https://www.scandikitchen.co.uk/product/perstorps-absolut-ren-attika-24-3-dl/
Absolut(ely). Thats the one. 24% is a high concentration so requires dilution.
My husband always says whatever vinegar I use isn't vinegary enough.
Hold my cup of tea.
He may very will be in for a treat. Ätikka also makes for potent limescale remover.
EXCELLENT. I need this in my life. 👍🏾
And when you combine it with baking soda for cleaning the sink, hoo boy!
So going to try fermented potatoes
This was one of our so-called "no waste" dishes. We fermented any blanched new potatoes leftover at end of service. Instead of using them next day (day old potatoes being a no no) we vacuumed packed them with some fermented cream and salt. Beautiful things.
A very interesting read wil cheers 👋